Cultural studies: food and society Books

How ten dogs stole the hearts of millions and changed lives forever, for fans of the TV show now streaming on ABC iview and Netflix. When Muster Dogs first hit screens in 2022, viewers were enchanted. Five lively kelpie pups adopted into farming homes...

From mangosteen fruit discovered in a colonial Indonesian marketplace to caviar served on the high seas in a cruise-liner's luxurious dining saloon, The Food Adventurers narrates the history of eating on the most coveted of tourist journeys: the...

Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it?Acclaimed cooker writer Ghillie Basan embarks on a journey...

A compelling portrayal by the veteran journalist of the lives of farming communities on either side of the U.S.-Mexico border and the surprising connections between them100% DemocracyWinner of the Studs and Ida Terkel AwardIn the Midwest, Mexican workers...

"Insightful...empathetic...a thoughtful consideration of a topic that will have a substantial impact on our future."-BooklistReadable Feast, Book Award Winner for Socially Conscious Writing * Civil Eats' Food and Farming Book PickEver wonder if there's a...

The long and pernicious relationship between fast food restaurants and the African American communityToday, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much...

A synthesis of more than three decades of interdisciplinary research and practice, Agroecology and Regenerative Agriculture: An Evidence-based Guide to Sustainable Solutions for Hunger, Poverty, and Climate Change, provides evidence-based solutions to...

If a city is its people, and its people are what they eat, then shouldn't food play a larger role in our dialogue about how and where we live? The food of a metropolis is essential to its character. Native plants, proximity to farmland, the locations of...

China in Seven Banquets ranges through 5,000 years of China's food history in seven iconic meals, from the opulent Eight Treasures fete to the 'Tail-Burning' banquet of the Tang Dynasty and the Qing court's extravagant...

A guide to the cultural history of liqueurs from a celebrated spirits journalist. The original recreational spirit, liqueurs travelled the Silk Road, awaited travellers at the Fountain of Youth, and traversed the globe from ancient times through the...

Does God have a recipe?"Holy Foodis a titanic feat of research and a fascinating exploration of American faith and culinary rites. Christina Ward is the perfect guide generous, wise, and ecumenical." -Adam Chandler, author ofDrive-Thru Dreams"Holy Food...

In the tradition of Michael Pollan, Anthony Bourdain, and Mark Bittman, 'a surprising, flavorsome tour of ancient cuisines' (Kirkus) from Neolithic bread to ancient Roman fish sauce and why reviving the foods of the past is the key to...

In this lively and fascinating book, a guilt-ridden, bacon-loving journalist finds work at an industrial pig farm as he researches the long and torrid history of humans and swine.After convincing a skeptical pig farmer to take him on as a hired hand for...

More than 80 years before the invention of Coca-Cola, sweet carbonated drinks became popular around the world, provoking remarkably similar arguments that they do today. Are they medicinally, morally, culturally or nutritionally good or bad? They have...

When we eat, we eat the world: taking something from outside and making it part of us. But what does it taste of? And can we develop our taste? In Taste, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only...

This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon and garlic that we know and love as hummus. The story begins in the medieval kitchens of the near and middle east and ends with its rise in popularity in...

Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and...

Whether they make it themselves or just enjoy it with breakfast, people can be passionate about their favourite jam, jelly or marmalade. Award-winning jam-maker Sarah B. Hood looks at the history of these sweet treats from simple fruit preserves to...

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as...

Fermented Foods serves up the history and science behind some of the world's most enduring food and drink. It begins with wine, beer and other heady brews before going on to explore the often whimsical histories of fermented breads, dairy,...

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased...

With a celebrated food writer as host, a delectable history of Roman cuisine and the world - served one dish at a time. 'There is more history in a bowl of pasta than in the Colosseum', writes Andreas Viestad in Dinner in Rome. From the...

The world food system is put under the microscope in this updated edition of The No-Nonsense Guide to World Food. Wayne Roberts puts under the microscope a global food system that is under strain from climate change and economic disaster. He...

Berries are enmeshed with human history. Widely available in nature, they have been part of the human diet for millennia, and today they inspire everything from lip-gloss flavours to amusement parks. However diminutive their size, berries are of such...

Perfumed, sweet, succulent, cooling; a ripe melon can be one of the most delicious of fruits. Sylvia Lovegren untangles the melon's long and complex history and follows the journeys of the varied fruits known as melons from the sandy wastes of the...

For over a century, the banana has been rumoured to be everybody's favourite fruit. Quick and easy to eat, tasty and versatile in its culinary uses, the banana is a staple of many diets around the world. The banana's history, however, is more than simply...

Double-decker buses, bowler hats, and cricket may be synonymous with British culture, but when it comes to their cuisine, nothing comes to mind faster than fish and chips. Sprinkled with salt and vinegar and often accompanied by mushy peas, fish and...

This is a detailed history of rice, from its origin as a staple food in Asian and West African countries to its ubiquitous place in meals across the world today. It explores rice in society, literature, music, painting and...

This book explores the apple's history and the latest debates about the use of agrichemicals, the rise of organic and heirloom orchards, and the hopes and fears of genetic crop modification. Beautifully illustrated with...

A writer and anthropologist searches for wild foods - and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursuedTwo centuries ago, nearly half the North American diet was found in the wild. Today, so-called...

Thewhite colonisers of Australia suffered from Alliumphobia, a fear ofgarlic. Local cooks didn't touch the stuff and it took centuries for that fearto lift. This food history of Australia shows we held onto British assumptionsabout...

'This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European...

How was Istanbul, once the capital of the Ottoman Empire and now the financial heart of contemporary Turkey, provisioned in the early 19th century? Tracing how the sovereign's duty to provision the city and protect his subjects from hunger was gradually...

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world's favourite lump of carbs.If the world's cuisines share one common food, it might be the dumpling, a dish that can be found...

The story of starting and running an organic farm-told by the woman who owned one of the first Community-Supported Agriculture operations in the Upper Midwest On a twenty-acre farm in Iowa in 1995, Angela Tedesco planted the seeds (quite literally) of a...

Practical Guidelines to Resourceful City Living, Self-reliance, Emergency Preparedness, and Getting More for LessA survival guidebook that reflects the world in which we now find ourselves. The post 9/11 world seems a bit more hostile, as terrorist...

This issue of Plough Quarterly explores our relationship with the natural world. Hear from leading scientists, farmers, writers, activists, theologians, and artists who have set their hearts and minds and hands to caring for the earth for generations to...

An essential primer from one of North America's largest urban farms. Urban farming has the power to change diets, economies, and lives. Yet starting an urban farm can seem daunting with skills and knowledge that extend beyond growing to include...

The updated bestselling guide to laid-back beekeeping for all, naturally! Are you a beginner beekeeper curious about bees or a practicing beekeeper looking for natural alternatives that work? Then this book is for you! In the second edition of the...

*One of Times Higher Education's Best Books of 2015**Winner of the 2016 Gregory Bateson Prize, The Society for Cultural Anthropology**One of Flavorwire's 10 Best Books by Academic Publishers in 2015**Winner of the 2016 Victor Turner Prize in Ethnographic...

Ask about German food and most people think of beer and sausage, or pretzels and Limburger cheese. However, the 82 million inhabitants of modern-day Germany do not all live exclusively on Oktoberfest fare. In fact, as in most modern countries, Germans...

Vodka is the most versatile of spirits. While people in Eastern Europe and the Baltic often drink it neat, swallowing it in one gulp, others use it in cocktails from the Bloody Mary to the vodka Martini or mix it with tonic water or ginger beer to create...

As global temperatures rise and polar bears begin to drown in the melting artic ice, a growing chorus of voices is calling on governments to act now whilst there is still a small chance of saving the planet. Yet the harsh reality ignored by pundits and...

Cyrano de Bergerac said- "I have tried to live my whole life with panache." If I said that, I'd sound like a twat. But you get the drift. I'm off to bone some quails.' Gerald Diffey has spent four decades immersed in the world of food, wine and...

Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers' markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus. Cooking With the Oldest Foods...

Spoon-Fed: The #1 Sunday Times bestseller that shows why almost everything we've been told about food is wrong