Author Hanna Garth set out to document a radical, grassroots movement of residents fighting for food justice — but encountered a very different reality.
Authors Laura-Anne Minkoff-Zern and Teresa Mares on why there can be no quality or sustainable food for consumers if frontline immigrant workers are not treated with dignity and justice.
UC Press has great news to share about FirstGen program growth and seeks your support for its continued success. Here’s how our program has benefitted first-gen authors so far.
Author Patricia O'Hara explains how her small molecular gastronomy course transformed into popular general course on food chemistry—introducing students to the basics of chemistry through approachable recipes.
In her highly original book, Charlotte Biltekoff explores the role that science and scientific authority play in food industry responses to consumer concerns about what we eat and how it is made. Real Food, Real Facts offers lessons that extend well beyond food choice and will appeal to readers interested in how everyday people come to accept or reject scientific authority in matters of personal health and well-being.
As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist Eli Revelle Yano Wilson dives headfirst into the everyday lives of workers in the craft beer indust
