Bøger i California Studies in Food and Culture serien

Explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings.

Explores the relationship between globalization and South Asia through food, covering the cuisine of the colonial period to the contemporary era, investigating its material and symbolic meanings.

A collection of cookbooks and culinary images. It guides readers through European and early American cuisine. It illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain.

Includes stories about food and eating under extreme conditions. This title features the diverse voices of journalists who have reported from dangerous conflict zones around the world.

Offers analysis on contemporary debates in food studies such as slow food, sustainability, food safety, and politics. This title guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

Offers analysis on contemporary debates in food studies such as slow food, sustainability, food safety, and politics. This title guides readers to think more clearly and responsibly about what we consume and how we provide for ourselves, and illuminates the reasons why we act as we do.

In this study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930. It devotes special attention to the deliberate attempts of various groups, notably nutritionists and large food processors, to change popular eating habits.

A sweeping social history of food and eating in America, exploring the economic, political and cultural factors that have shaped the American diet from 1930 to the present.

Features the story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. This work investigates a band of reformers at the turn of the twentieth century who were determined to modernize the American diet through a 'scientific' approach to cooking.

Looks at humanity's deep-rooted anxiety about the future of food. This book explores an array of material ranging over two hundred years - from futuristic novels and films to world's fairs, Disney amusement parks, supermarket and restaurant architecture, organic farmers' markets, debates over genetic engineering, and more.