UC PRESS AUTHORS ON THE MEANING OF THE HOLIDAY Our authors share recipes, wine pairings, and stories about this November ritual, and explore the behind-the-scenes politics and assumptions that shape the holiday. …
Read More >Click to read more about The New Thanksgiving Table. Butternut Squash and Apple Soup Kabocha squash can be used in this recipe, though I prefer butternut squash, as it is easier to …
Read More >UC Press’ Gastronomica: The Journal of Critical Food Studies and Editor Melissa L. Caldwell are pleased to announce a new collaboration with the University of London’s SOAS Food Studies Centre. Through this …
Read More >UC Press is home to one of the oldest and most prestigious lists in Food Studies, an interdisciplinary field that brings together scholars from diverse backgrounds to examine the role and impact …
Read More >Gary Paul Nabhan takes us on a vivid and far-ranging journey across time and space in his new book, Cumin, Camels, and Caravans. In this conversation with editor Blake Edgar, Nabhan discusses …
Read More >Congratulations to Jamie Goode and Randall Grahm, both finalists for the 2014 Wine Blog Awards. Grahm’s Been Doon So Long Blog and Goode’s Wine Blog are nominated in the Best Overall Wine Blog category, and Been …
Read More >The Washington Post mentioned Jancis Robinson and Linda Murphy’s American Wine in its list of “Best wine books of 2013.” The Post called the reference guide a gift “any wine lover would …
Read More >NPR’s The Salt recently featured an interview with Seth Holmes, author of Fresh Fruit, Broken Bodies, about the unfair and unsafe conditions faced by migrant workers who provide Americans with fresh fruit …
Read More >We’re pleased to announce that Melissa L. Caldwell, Professor of Anthropology at the University of California, Santa Cruz, has joined UC Press as the new editor of Gastronomica: The Journal of Food and …
Read More >Over the past three decades, a wine revolution has been taking place across the United States. There are now more than 7,000 American wine producers—up from 440 in 1970—and the best bottles …
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