California Studies in Food and Culture – serie

Cookbook Library

Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

Born Again Bodies

Flesh and Spirit in American Christianity

Divided Spirits

Tequila, Mezcal, and the Politics of Production

Culinary Ephemera

An Illustrated History

Zinfandel

A History of a Grape and Its Wine

Tsukiji

The Fish Market at the Center of the World

Camembert

A National Myth

Eating Right in the Renaissance

Art of Cooking

The First Modern Cookery Book

Revolution at the Table

The Transformation of the American Diet

Paradox of Plenty

A Social History of Eating in Modern America

Queen of Fats

Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

Eating Apes

Free for All

Fixing School Food in America

Our Overweight Children

What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic

Encarnacion’s Kitchen

Mexican Recipes from Nineteenth-Century California

Meals to Come

A History of the Future of Food

Queen of Fats

Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

Encyclopedia of Pasta

Perfection Salad

Women and Cooking at the Turn of the Century

Coffee Life in Japan

M. F. K. Fisher among the Pots and Pans

Celebrating Her Kitchens

Taste of Place

A Cultural Journey into Terroir

American Tuna

The Rise and Fall of an Improbable Food

Beyond Hummus and Falafel

Social and Political Aspects of Palestinian Food in Israel

Beyond Hummus and Falafel

Social and Political Aspects of Palestinian Food in Israel

Safe Food

The Politics of Food Safety

Weighing In

Obesity, Food Justice, and the Limits of Capitalism

Cuisine and Empire

Cooking in World History