New Books in Food Studies

grimod Almanach

 

 

 

The following are books that have been submitted for review in Food, Culture & Society. Be sure to look for many of these in upcoming issues.

 

Frontispiece from Almanach des Gourmands, Grimod de La Reynière

May 2017

Chrzan, Janet, and John A. Brett, eds. 2017. Food Research: Nutritional Anthropology and Archaeological Methods. Research Methods for Anthropological Studies of Food and Nutrition, volume I. New York: Berghahn.

Futrell, Susan. 2017. Good Apples: Behind Every Bite. Iowa City: University Of Iowa Press.

Kelly, Casey Ryan. 2017. Food Television and Otherness in the Age of Globalization. Lanham, Maryland: Lexington Books.

Long, Lucy. 2017. Honey: A Global History. Reaktion Books.

Mason, Pamela, and Tim Lang. 2017. Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System. Abingdon, Oxon ; New York, NY: Routledge.

Mathews, Jennifer P., and Thomas H. Guderjan, eds. 2017. The Value of Things: Prehistoric to Contemporary Commodities in the Maya Region. Tucson: The University of Arizona Press.

Naccarato, Peter, Zachary Nowak, and Elgin K. Eckert, eds. 2017. Representing Italy through Food. London ; New York: Bloomsbury Academic.

O’Connor, Kaori. 2017. Seaweed: A Global History. Reaktion Books.

Sebastia, Brigitte, ed. 2017. Eating Traditional Food: Politics, Identity and Practices. Routledge Studies in Food, Society and Environment. London ; New York: Routledge, Taylor & Francis Group/Earthscan from Routledge.

Stone, Damien. 2017. Pomegranate: A Global History. Reaktion Books.

Wilson, Marisa L., ed. 2017. Postcolonialism, Indigeneity and Struggles for Food Sovereignty: Alternative Food Networks in the Subaltern World. Routledge Research in New Postcolonialisms. London ; New York: Routledge, Taylor & Francis Group.

April 2017

Caldwell, Wayne, Stew Hilts, and Bronwynne Wilton, eds. 2017. Farmland Preservation: Land for Future Generations. 2nd ed. Winnipeg, Manitoba, Canada: University of Manitoba Press.

Finn, S. Margot. 2017. Discriminating Taste: How Class Anxiety Created the American Food Revolution. New Brunswick, New Jersey: Rutgers University Press.

Güzey, Demet. 2017. Food on Foot: A History of Eating on Trails or in the Wild. Food on the Go. Lanham: Rowman & Littlefield.

Nichols, Deborah L., Frances F. Berdan, and Michael Ernest Smith, eds. 2017. Rethinking the Aztec Economy. Amerind Series in Anthropology. Tucson: The University of Arizona Press.

Ocejo, Richard E. 2017. Masters of Craft: Old Jobs in the New Urban Economy. Princeton: Princeton University Press.

Stewart, Claire. 2017. As Long as We Both Shall Eat: A History of Wedding Food and Feasts. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Veit, Helen Zoe, and Michigan State University, eds. 2017. Food in the American Gilded Age. American Food in History. East Lansing: Michigan State University Press.

March 2017

Albala, Ken. 2017. Beans: A History. Reprint edition. Bloomsbury Academic.

Cherry, Elizabeth Regan. 2016. Culture and Activism: Animal Rights in France and the United States. Solving Social Problems. London ; New York: Routledge Taylor & Francis Group.

Chrzan, Janet, and John A. Brett, eds. 2017. Food Research: Nutritional Anthropology and Archaeological Methods. Research Methods for Anthropological Studies of Food and Nutrition, volume I. New York: Berghahn Books.

Janssen, Brandi. 2017. Making Local Food Work: The Challenges and Opportunities of Today’s Small Farmers. Iowa City: University of Iowa Press.

Kosar, Kevin R. 2017. Moonshine: A Global History. Reaktion Books.

Miller, Cynthia J., and A. Bowdoin Van Riper, eds. 2017. What’s Eating You?: Food and Horror on Screen. New York: Bloomsbury Academic.

Poulain, Jean-Pierre. 2017. The Sociology of Food: Eating and the Place of Food in Society. London ; New York: Bloomsbury Academic.

Stokes, Ashli Quesinberry, and Wendy Atkins-Sayre. 2016. Consuming Identity: The Role of Food in Redefining the South. Jackson: University Press of Mississippi.

Rhys-Taylor, Alex. 2017. Food and Multiculture: A Sensory Ethnography of East London. Sensory Studies Series. London, UK ; New York, NY, USA: Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.

Trauger, Amy. 2017. We Want Land to Live: Making Political Space for Food Sovereignty. Geographies of Justice and Social Transformation 33. Athens: University of Georgia Press.

February 2017

Bauch, Nicholas. 2016. A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise. California Studies in Food and Culture 62. Oakland, California: University of California Press.

Bosso, Christopher J. 2017. Framing the Farm Bill: Interests, Ideology, and the Agricultural Act of 2014. Lawrence, Kansas: University Press of Kansas.

Guptill, Amy E., Denise A. Copelton, and Betsy Lucal. 2016. Food & Society: Principles and Paradoxes. Cambridge ; Malden, MA: Polity Press.

Miller, Adrian. 2017. The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Chapel Hill: The University of North Carolina Press.

Murray, Edmundo, ed. 2015. A Symphony of Flavors: Food and Music in Concert. Cambridge Scholars Publishing.

Pennell, James R. 2016. Local Vino: The Winery Boom in the Heartland. Heartland Foodways. Urbana, IL: University of Illinois Press.

Newman, Lenore. 2017. Speaking in Cod Tongues: A Canadian Culinary Journey. Regina, Saskatchewan: University of Regina Press.

Sen, Colleen Taylor. 2015. Feasts and Fasts: A History of Food in India. Foods and Nations. London, UK: Reaktion Books.

Wertz, Spencer K. 2016. Food and Philosophy: Selected Essays. Fort Worth, Texas: TCU Press.

Yates-Doerr, Emily. 2015. The Weight of Obesity: Hunger and Global Health in Postwar Guatemala. California Studies in Food and Culture 57. Oakland, California: University of California Press.

January 2017

Campbell, Jodi. 2017. At the First Table: Food and Social Identity in Early Modern Spain. Early Modern Cultural Studies. Lincoln: University of Nebraska Press.

Madison, Mike. 2016. Fruitful Labor: Deep Ecology of a Small Farm. CreateSpace Independent Publishing Platform.

Pérez, Elizabeth. 2016. Religion in the Kitchen: Cooking, Talking, and the Making of Black Atlantic Traditions. North American Religions. New York: New York University Press.

Winders, William. 2017. Grains. Cambridge, UK ; Malden, MA: Polity Press.

December 2016

Camplin, Erika. 2016. Prison Food in America. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Cargill, Kima, ed. 2016. Food Cults: How Fads, Dogma, and Doctrine Influence Diet. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Hayden, Brian. 2016. Feasting in Southeast Asia. Honolulu: University of Hawaiʻi Press.

Lapegna, Pablo. 2016. Soybeans and Power: Genetically Modified Crops, Environmental Politics, and Social Movements in Argentina. Global and Comparative Ethnography. New York: Oxford University Press.

Mendelson, Anne. 2016. Chow Chop Suey: Food and the Chinese American Journey. Arts and Traditions of the Table: Perspectives on Culinary History. New York: Columbia University Press.

Okie, Thomas. 2016. The Georgia Peach: Culture, Agriculture, and Environment in the American South. Cambridge Studies on the American South. New York, NY: Cambridge University Press.

Portnoy, Sarah J. 2016. Food, Health, and Culture in Latino Los Angeles. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Von Hoffmann, Viktoria. 2016. From Gluttony to Enlightenment: The World of Taste in Early Modern Europe. Studies in Sensory History. Urbana, IL: University of Illinois Press.

November 2016

Grasseni, Cristina. 2016. The Heritage Arena: Reinventing Cheese in the Italian Alps. Food, Nutrition, and Culture, v. 8. New York: Berghahn Books.

Kimura, Aya Hirata, and Krisnawati Suryanata, eds. 2016. Food and Power in Hawaiʻi: Visions of Food Democracy. Food in Asia and the Pacific. Honolulu: University of Hawaiʻi Press.

Lindenfeld, Laura, and Fabio Parasecoli. 2016. Feasting Our Eyes: Food Films and Cultural Identity in the United States. New York: Columbia University Press.

Probyn, Elspeth. 2016. Eating the Ocean. Durham: Duke University Press.

Rath, Eric C. 2016. Japan’s Cuisines: Food, Place and Identity. London: Reaktion Books.

Ziegelman, Jane, and Andrew Coe. 2016. A Square Meal: A Culinary History of the Great Depression. New York, NY: Harper.

October 2016

Anderson, Colin R., Jennifer Brady, and Charles Z. Levkoe, eds. 2016. Conversations in Food Studies. University of Manitoba Press.

Anderson, Heather Arndt. 2016. Chillies: A Global History. London: Reaktion Books.

Kirker, Constance L., and Mary Newman. 2016. Edible Flowers: A Global History. London: Reaktion Books.

Lien, Vu Hong. 2016. Rice and Baguette: A History of Food in Vietnam. London: Reaktion Books.

Martin-McAuliffe, Samantha L., ed. 2016. Food and Architecture: At The Table. Bloomsbury Academic.

O’Brien, Charmaine. 2016. The Colonial Kitchen: Australia 1788-1901. Rowman & Littlefield Publishers.

Weinraub, Judith. 2016. Salad: A Global History. London: Reaktion Books.

September 2016

Bellows, Anne C., Flavio L. S. Valente, Stefanie Lemke, and Maria Daniela Núñez Burbano de Lara, eds. 2016. Gender, Nutrition, and the Human Right to Adequate Food: Toward an Inclusive Framework. Routledge Research in Gender and Society 47. New York: Routledge.

Erby, Kelly. 2016. Restaurant Republic: The Rise of Public Dining in Boston. A Quadrant Book. Minneapolis, MN: University Of Minnesota Press.

Gyimah-Brempong, Kwabena, Michael Johnson, and Hiroyuki Takeshima, eds. 2016. The Nigerian Rice Economy: Policy Options for Transforming Production, Marketing, and Trade. International Food Policy Research Institute.

Harland, Gail. 2016. Snowdrop. London: Reaktion Books.

Koc, Mustafa, Jennifer Sumner, and Anthony Winson, eds. 2016. Critical Perspectives in Food Studies. 2 edition. Don Mills, Ontario: Oxford University Press Canada.

Larsen, Dennis M. 2016. Hop King: Ezra Meeker’s Boom Years. Pullman, Washington: Washington State University Press.

Zoladz, Marcia. 2016. Rio de Janeiro: A Food Biography. The Big City Food Biography Series. Lanham: Rowman & Littlefield.

August 2016

Kimura, Aya Hirata. 2016. Radiation Brain Moms and Citizen Scientists: The Gender Politics of Food Contamination after the Fukushima. Durham: Duke University Press.

Long, Lucy M. 2016. Ethnic American Cooking: Recipes for Living in a New World. Lanham: Rowman & Littlefield Publishing Group, Inc.

Perullo, Nicola. 2016. Taste as Experience: The Philosophy and Aesthetics of Food. American edition. Arts and Traditions of the Table. New York: Columbia University Press.

Reynolds, Kristin, and Nevin Cohen. 2016. Beyond the Kale: Urban Agriculture and Social Justice Activism in New York City. Geographies of Justice and Social Transformation 28. Athens, Georgia: University of Georgia Press.

Weiss, Brad. 2016. Real Pigs: Shifting Values in the Field of Local Pork. Durham: Duke University Press.

July 2016

Opazo, M. Pilar. 2016. Appetite for Innovation: Creativity and Change at elBulli. New York: Columbia University Press.

Sekine, Kae, and Alessandro Bonanno. 2016. The Contradictions of Neoliberal Agri-Food: Corporations, Resistance, and Disasters in Japan. Rural Studies. Morgantown, West Virginia: West Virginia University Press.

June 2016

Allen, Gary. 2016. Can It!: The Perils and Pleasures of Preserving Foods. Reaktion Books.

Bégin, Camille. 2016. Taste of the Nation: The New Deal Search for America’s Food. Studies in Sensory History. Urbana: University of Illinois Press.

Bourne, Jr., Joel K. 2016. The End of Plenty: The Race to Feed a Crowded World. 1 edition. W. W. Norton & Company.

Cairns, Kate and Josée Johnston. 2015. Food and Femininity. Contemporary Food Studies : Economy, Culture and Politics. London ; New York: Bloomsbury Publishing.

DeSoucey, Michaela. 2016. Contested Tastes: Foie Gras and the Politics of Food. 1st edition. Princeton Studies in Cultural Sociology. Princeton, NJ: Princeton University Press.

DuPuis, E. Melanie. 2015. Dangerous Digestion: The Politics of American Dietary Advice. California Studies in Food and Culture 58. Oakland, California: University of California Press.

Elliott, Charlene, ed. 2016. How Canadians Communicate VI: Food Promotion, Consumption, and Controversy. 6 edition. Athabasca University Press.

FitzPatrick, Elizabeth, and James Kelly, eds. 2016. Food and Drink in Ireland. Royal Irish Academy.

Flammang, Janet A. 2016. Table Talk: Building Democracy One Meal at a Time. Urbana, IL: University of Illinois Press.

Haedicke, Michael A. 2016. Organizing Organic: Conflict and Compromise in an Emerging Market. Stanford, California: Stanford University Press.

Horowitz, Helen Lefkowitz. 2016. A Taste for Provence. Chicago ; London: University of Chicago Press.

Lum, Casey Man Kong, and Marc de Ferrière Le Vayer, eds. 2016. Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages around the World. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Marx de Salcedo, Anastacia. 2015. Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat. New York, New York: Current.

Rees, Jonathan. 2016. Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America. Reprint edition. Johns Hopkins University Press.

Shershow, Scott Cutler. 2016. Bread. Object Lessons. New York: Bloomsbury Academic.

Squicciarini, M., and Johan F. M. Swinnen, eds. 2016. The Economics of Chocolate. First edition. Oxford: Oxford University Press.

May 2016

Barnard, Alex V. 2016. Freegans: Diving into the Wealth of Food Waste in America. Minneapolis: University of Minnesota Press.

Bégin, Camille. 2016. Taste of the Nation: The New Deal Search for America’s Food. Studies in Sensory History. Urbana: University of Illinois Press.

Dirks, Robert. 2016. Food in the Gilded Age: What Ordinary Americans Ate. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

DuPuis, E. Melanie. 2015. Dangerous Digestion: The Politics of American Dietary Advice. California Studies in Food and Culture 58. Oakland, California: University of California Press.

FitzPatrick, Elizabeth, and James Kelly, eds. 2016. Food and Drink in Ireland. Royal Irish Academy.

Haedicke, Michael A. 2016. Organizing Organic: Conflict and Compromise in an Emerging Market. Stanford, California: Stanford University Press.

Rees, Jonathan. 2016. Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America. Reprint edition. Johns Hopkins University Press.

Squicciarini, M., and Johan F. M. Swinnen, eds. 2016. The Economics of Chocolate. First edition. Oxford: Oxford University Press.

April 2016

Albala, Ken, ed. 2016. At the Table: Food and Family around the World. Santa Barbara, California: Greenwood, an Imprint of ABC-CLIO, LLC.

Halloran, Vivian Nun. 2016. The Immigrant Kitchen: Food, Ethnicity, and Diaspora. Columbus: The Ohio State University Press.

Horowitz, Roger. 2016. Kosher USA: How Coke Bacame Kosher and Other Tales of Modern Food. Arts and Traditions of the Table: Perspectives in Culinary History. New York: Columbia University Press.

Jay, Martha. 2016. Onions and Garlic: A Global History. London: Reaktion Books.

Lovegren, Sylvia. 2016. Melon: A Global History. London: Reaktion Books.

Moon, Michelle. 2016. Interpreting Food at Museums and Historic Sites. Interpreting History. Lanham: Rowman & Littlefield.

O’Connell, Rebecca, and Julia Brannen. 2016. Food, Families and Work. London ; New York: Bloomsbury Academic.

Phillipov, Michelle. 2016. Fats: A Global History. London: Reaktion Books.

Piatti-Farnell, Lorna. 2016. Banana: A Global History. London: Reaktion Books.

Southgate, Douglas, and Lois Roberts. 2016. Globalized Fruit, Local Entrepreneurs: How One Banana-Exporting Country Achieved Worldwide Reach. University of Pennsylvania Press.

March 2016 

Boisvert, Raymond D., and Lisa Heldke. 2016. Philosophers at Table: On Food and Being Human. Reaktion Books.

Broad, Garrett M. 2016. More than Just Food: Food Justice and Community Change. California Studies in Food and Culture 60. Oakland, California: University of California Press.

Broomfield, Andrea. 2016. Kansas City: A Food Biography. The Big City Food Biography Series. Lanham: Rowman & Littlefield.

Cayleff, Susan E. 2016. Nature’s Path: A History of Naturopathic Healing in America. Baltimore, Maryland: Johns Hopkins University Press.

Janes, Lauren. 2016. Colonial Food in Interwar Paris: The Taste of Empire. London ; New York: Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.

Moyer-Nocchi, Karima. 2015. Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita. Perrysburg, OH: Medea.

Murcott, Anne, Warren Belasco, and Peter Jackson, eds. 2016. The Handbook of Food Research. London: Bloomsbury Academic.

Rawlinson, Mary C. 2016. The Right to Life: Bioethics and the Solidarity of Sovereign Bodies. New York: Columbia University Press.

Woolgar, C. M. 2016. The Culture of Food in England, 1200-1500. New Haven: Yale University Press.

February 2016

Feiring, Alice. 2016. For the Love of Wine: My Odyssey through the World’s Most Ancient Wine Culture. Lincoln: Potomac Books, an Imprint of the University of Nebraska Press.

Furrow, Dwight. 2016. American Foodie: Taste, Art, and the Cultural Revolution. Lanham, MD: Rowman & Littlefield.

Kew, Royal Botanic Gardens. 2016. Kew’s Teas, Tonics and Tipples: Inspiring Botanical Drinks to Excite Your Tastebuds. Kew, Richmond, Surrey: Royal Botanic Gardens, Kew.

Ray, Krishnendu. 2016. The Ethnic Restaurateur. London ; New York, NY: Bloomsbury Academic.

Smith, Andrew F. 2016. Fast Food: The Good, The Bad and The Hungry. London: Reaktion Books.

Warde, Alan. 2016. The Practice of Eating. Malden, MA: Polity Press.

January 2016 

Abarca, Meredith E., and Consuelo Carr Salas, eds. 2015. Latin@s’ Presence in the Food Industry: Changing How We Think about Food. University of Arkansas Press.

Albala, Ken, ed. 2014. The Food History Reader: Primary Sources. London ; New York: Bloomsbury Academic.

Black, Katherine J. 2015. Row by Row: Talking with Kentucky Gardeners. Athens, Ohio: Swallow Press, an imprint of Ohio University Press.

Davis, H. Louise, Karyn Pilgrim, and Madhudaya Sinha, eds. 2016. The Ecopolitics of Consumption: The Food Trade. Ecocritical Theory and Practice. Lanham: Lexington Books.

Sublette, Cammie M., and Jennifer Martin, eds. 2015. Devouring Cultures: Perspectives on Food, Power, and Identity from the Zombie Apocalypse to Downton Abbey. Fayetteville, AR: University of Arkansas Press.

Wilkins, John, and Robin Nadeau, eds. 2015. A Companion to Food in the Ancient World. Oxford: John Wiley & Sons Inc.

December 2015 

Bradley, Peri, ed. 2015. Food, Media and Contemporary Culture: The Edible Image. Houndmills, Basingstoke, Hampshire ; New York: Palgrave Macmillan.

Dieterle, Jill Marie, ed. 2015. Just Food: Philosophy, Justice, and Food. Lanham: Rowman & Littlefield International.

Ichijo, Atsuko, and Ronald Ranta. 2015. Food, National Identity and Nationalism: From Everyday to Global Politics. Basingstoke, Hampshire ; New York, NY: Palgrave Macmillan.

King, Melanie. 2015. Tea, Coffee & Chocolate: How We Fell in Love with Caffeine. Oxford: Bodleian Library, University of Oxford.

Vester, Katharina. 2015. A Taste of Power: Food and American Identities. First edition. California Studies in Food and Culture 59. Oakland, California: University of California Press.

 

November 2015

Couper, Alastair, Hance D. Smith, and Bruno Ciceri. 2015. Fishers and Plunderers: Theft, Slavery and Violence at Sea. Pluto Press.

Herrera, Remy, and Kin Chi Lau, eds. 2015. The Struggle for Food Sovereignty: Alternative Development and the Renewal of Peasant Societies Today. Pluto Press.

Mattozzi, Antonio, and Zachary Nowak. 2015. Inventing the Pizzeria: A History of Pizza Making in Naples. London, UK ; New York, NY, USA: Bloomsbury Academic An imprint of Bloomsbury Publishing Plc.

Parsons, Julie M. 2015. Gender, Class and Food: Families, Bodies and Health. Palgrave Macmillian Studies in Family and Intimate Life. London ; New York, NY: Palgrave Macmillan, in the UK is an imprint of Macmillan Publishers Limited.

September  2015

Allen, Gary. 2015. Sausage: A Global History. Reaktion Books.

Block, Daniel, and Howard Rosing. 2015. Chicago: A Food Biography. Big City Food Biographies Series. Lanham: Rowman and Littlefield.

Cargill, Kima. 2015. The Psychology of Overeating. London ; New York: Bloomsbury Academic.

Corvo, Paolo. 2015. Food Culture, Consumption and Society. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan.

Farrer, James, ed. 2015. The Globalization of Asian Cuisines. New York: Palgrave Macmillan.

Gerhard, Gesine. 2015. Nazi Hunger Politics: A History of Food in the Third Reich. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Hunwick, Heather Delancey. 2015. Doughnut: A Global History. London: Reaktion Books.

Jung, Yuson, Jakob Klein, and Melissa L. Caldwell, eds. 2014. Ethical Eating in the Postsocialist and Socialist World. Berkeley: University of California Press.

Kerner, Susanne, Cynthia Chou, and Morten Warmind, eds. 2015. Commensality: From Everyday Food to Feast. London ; New York: Bloomsbury Academic.

Lien, Marianne E. 2015. Becoming Salmon: Aquaculture and the Domestication of a Fish. California Studies in Food and Culture 55. Oakland, California: University of California Press.

Miller, Ian. 2015. Water: A Global History. London: Reaktion Books.

Natha, Jesse, and Rowland Evans Robinson. 2015. Farming and Feasting with the Robinsons. Ferrisburgh, Vermont: Rokeby Museum.

O’Connor, Kaori. 2015. The Never-Ending Feast: The Anthropology and Archaeology of Feasting. London ; New York: Bloomsbury Academic.

Yarvin, Brian. 2015. Lamb: A Global History. London: Reaktion Books. October 1-31, 2015

Bowen, Sarah. 2015. Divided Spirits: Tequila, Mezcal, and the Politics of Production. California Studies in Food and Culture 56. Oakland, California: University of California Press.

Denker, Joel. 2015. The Carrot Purple and Other Curious Stories of the Food We Eat. Rowman & Littlefield Studies in Food and Gastronomy. Lanham [Maryland]: Rowman & Littlefield.

Field, Julie S., and Michael W. Graves, eds. 2015. Abundance and Resilience: Farming and Foraging in Ancient Kauaʻi. Honolulu: University of Hawaiʻi Press.

Finkelstein, Joanne. 2015. Fashioning Appetite: Restaurants and the Making of Modern Identity. Reprint edition. Columbia University Press.

Imbruce, Valerie. 2015. From Farm to Canal Street: Chinatown’s Alternative Food Network in the Global Marketplace. Ithaca: Cornell University Press.

Metheny, Karen Bescherer, and Mary Carolyn Beaudry, eds. 2015. Archaeology of Food: An Encyclopedia. Lanham: Rowman & Littlefield.

Lane, Christel. 2014. The Cultivation of Taste: Chefs and the Organization of Fine Dining. First edition. Oxford ; New York, NY: Oxford University Press.

Pacyga, Dominic A. 2015. Slaughterhouse: Chicago’s Union Stock Yard and the World It Made. Chicago: The University of Chicago Press.

Raviv, Yael. 2015. Falafel Nation: Cuisine and the Making of National Identity in Israel. Studies of Jews in Society. Lincoln, NB ; London: University of Nebraska Press.

August 2015

Long, Lucy M., ed. 2015. Ethnic American Food Today: A Cultural Encyclopedia. Lanham, Maryland: Rowman & Littlefield.

Swift, Candice Lowe, ed. 2015. Teaching Food and Culture. Walnut Creek, California: Left Coast Press, Inc.

Wallach, Jennifer Jensen, and Lindsey R. Swindall, eds. 2014. American Appetites: A Documentary Reader. Food and Foodways. Fayetteville, AR: University of Arkansas Press.

Wallach, Jennifer Jensen, ed. 2015. Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama. Fayetteville, AR: University of Arkansas Press.

June  2015

Gallani, Barbara. 2015. Dumplings: A Global History. Edible. London: Reaktion Books.

Goldstein, David B. 2013. Eating and Ethics in Shakespeare’s England. Cambridge; New York: Cambridge University Press.

Imbert, Dorothée, ed. 2015. Food and the City: Histories of Culture and Cultivation. Dumbarton Oaks Colloquium on the History of Landscape Architecture, XXXVI. Washington, D.C: Dumbarton Oaks Research Library and Collection.

Leschziner, Vanina. 2015. At the Chef’s Table: Culinary Creativity in Elite Restaurants. Stanford, California: Stanford University Press.

Masami, Yuki, and Michael Berman. 2015. Foodscapes of Contemporary Japanese Women Writers: An Ecocritical Journey around the Hearth of Modernity. Literatures, Cultures, and the Environment. New York: Palgrave Macmillan.

Nowak, Zachary. 2015. Truffle: A Global History. Edible. London: Reaktion Books.

Riley, Gillian. 2014. Food in Art: From Prehistory to the Renaissance. London: Reaktion Books.

Smith, Andrew F. 2015. Sugar: A Global History. Edible. London: Reaktion Books.

Smith, Matthew. 2015. Another Person’s Poison: A History of Food Allergy. Arts and Traditions of the Table: Perspectives on Culinary History. New York: Columbia University Press.

Williams, Ian. 2015. Tequila: A Global History. Edible. London: Reaktion Books.

Wipfli, Heather. 2015. The Global War on Tobacco: Mapping the World’s First Public Health Treaty. Baltimore: Johns Hopkins University Press.

July 2015

Cheung, Sidney C.H., ed. 2014. Rethinking Asian Food Heritage. Taipei, Taiwan: Foundation of Chinese Dietary Culture.

Edwards, Nina. 2015. Weeds. Reaktion Books.

Ellis, Markman, Richard Coulton, and Matthew Mauger. 2015. Empire of Tea: The Asian Leaf That Conquered the World. London: Reaktion Books.

Harris, Deborah Ann, and Patti Giuffre. 2015. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. New Brunswick, New Jersey: Rutgers University Press.

Parker, Thomas. 2015. Tasting French Terroir: The History of an Idea. California Studies in Food and Culture 54. Oakland, California: University of California Press.