We have a few extra advance reader’s copies of A History of the World in Seven Cheap Things, and one of them could be yours! Entries are free, and all Goodreads members residing …
Read More >Nature, money, work, care, food, energy, and lives. These seven things, according to Raj Patel and Jason W. Moore, have made our world and will have an unmistakable impact on its future. Bringing …
Read More >We’ve compiled a list of recommended reads for the mother figure in your life — whether her interests lie in cultural artifacts or the 24-hour news cycle, Hollywood backlot backstories or intriguing historical tales. This …
Read More >Since 2014, Gastronomica: The Journal of Critical Food Studies has partnered with University of London’s SOAS Food Studies Centre to co-sponsor a Distinguished Lecture Series for leading scholars, students, journalists, practitioners and members …
Read More >In honor of National Drink Wine Day, read below to get some recommendations from our very knowledgeable wine authors. Be sure to click on the links for each wine to see where …
Read More >We invite you to submit your research related to human health and environmental change to Elementa: Science of the Anthropocene. Published by University of California Press and organized around six knowledge domains—Atmospheric …
Read More >In our current political climate, reliable access to fresh and nutritious food remains an issue throughout the United States and other parts of the world. …
Read More >by Joyce Goldstein, author of The New Mediterranean Jewish Table: Old World Recipes for the Modern Home Fried Chicken for Hanukkah (Pollo Fritto Di Hanucca) The dishes served at Hanukkah are fried …
Read More >As the holidays approach, we wanted to unwrap notable holiday-themed articles published across UC Press Journals. From the history of Christmas dinner to Chrismukkah multiculturalism, Dickensian literature to Russian holiday foods (and recipes!), we wish …
Read More >by Jamie Goode, author of I Taste Red: The Science of Tasting Wine I remember when I first became really interested in the perception of wine. I’d finished my PhD and had …
Read More >
