California Studies in Food and Culture
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The California Studies in Food and Culture book series by multiple authors includes books Dangerous Tastes: The Story of Spices, Eating Right in the Renaissance, Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture, 3), and several more. See the complete California Studies in Food and Culture series book list in order, box sets or omnibus editions, and companion titles.
60 Books
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Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture, 5)
Marion Nestle
From $4.59
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Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture)
Harvey Levenstein
From $5.49
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Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food and Culture)
Harvey Levenstein
From $5.99
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Zinfandel: A History of a Grape and Its Wine (California Studies in Food and Culture, 10)
Charles L. Sullivan, Charles L. Sullivan
From $6.79
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Tsukiji: The Fish Market at the Center of the World (California Studies in Food and Culture, 11)
Theodore C. Bestor
From $5.59
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Born Again Bodies: Flesh and Spirit in American Christianity (California Studies in Food and Culture, 12)
R. Marie Griffith
From $10.39
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The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
Maestro Martino, Stefania Barzini
From $17.29
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Meals to Come: A History of the Future of Food (California Studies in Food and Culture)
Warren Belasco
From $4.89
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The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture)
Amy B. Trubek
From $5.39
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Perfection Salad: Women and Cooking at the Turn of the Century (Modern Library Food)
Laura Shapiro
From $4.89
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Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture)
Jeri Quinzio
From $5.39
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Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents
Matt Mcallester
From $5.09
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The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan, Kyri Claflin, Mark Cherniavsky
From $10.19
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A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants
Santis Ada De, Luigi Ballerini
Out of Stock
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Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel
Liora Gvion
From $43.30
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Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio
Vita Oretta Zanini De, Oretta Zanini De Vita
Out of Stock
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Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness (Volume 44)
Dore Brown, Joyce Goldstein
From $4.49
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How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
Katherine Leonard Turner
From $8.69
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Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet
Amy Bentley
From $12.29
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Breadlines Knee Deep in Wheat: Food Assistance in the Great Depression
Janet Poppendieck
From $17.79
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A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise
Nicholas Bauch
From $43.30
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