California Studies in Food and Culture
Darra Goldstein, Editor
The California Studies in Food and Culture series considers the relationship between food and culture from a range of disciplines and approaches including anthropology, sociology, history, economics, philosophy, and women's studies. The series seeks to broaden the audience for serious scholarship as well as to celebrate food as a means of understanding the world.
The California Studies in Food and Culture series considers the relationship between food and culture from a range of disciplines and approaches including anthropology, sociology, history, economics, philosophy, and women's studies. The series seeks to broaden the audience for serious scholarship as well as to celebrate food as a means of understanding the world.
The Life of Cheese: Crafting Food and Value in America
Heather Paxson
California Studies in Food and Culture, 41
Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel
Liora Gvion
California Studies in Food and Culture, 40
A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants
Luigi Ballerini
California Studies in Food and Culture, 38
American Tuna: The Rise and Fall of an Improbable Food
Andrew F. Smith
California Studies in Food and Culture, 37
Curried Cultures: Globalization, Food, and South Asia
Edited by Krishnendu Ray and Tulasi Srinivas
California Studies in Food and Culture, 34
Why Calories Count: From Science to Politics
Marion Nestle and Malden Nesheim
California Studies in Food and Culture, 33
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
California Studies in Food and Culture, 35
Weighing In: Obesity, Food Justice, and the Limits of Capitalism
Julie Guthman
California Studies in Food and Culture, 32
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