The Food Studies theme announces new “reads” available in Alden Library.
Animal, Vegetable, Miracle– Barbara Kingsolver (2007)
Art of Fermentation – Sandor Katz (2012)
Bite Me: Food in Popular Culture– Fabio Parasecoli (2008)
Consider the Fork: a History of How We Cook and Eat– Bee Wilson (2012)
Cuisine and Empire: Cooking in World History– Rachel Laudin (2013)
A Cultural History of Food– eds Parasecoli and Scolliers (2012)
Diet for a Hot Planet – Anna Lappe (2010)
Dinner with Mr. Darcy: Recipes Inspired by the Novels and Letters of Jane Austen – Pen Vogler (2013)
Eating Animals – Jonathan Safron Foer (2010)
Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity and Disease– Robert H. Lustig (2014)
Feeding Frenzy: Land Grabs, Price Spikes and The World Food Crisis– Paul McMahon (2014)
Food: The Key Concepts– Warren Belasco (2008)
Food Words: Essays in culinary Culture– Peter jackson and the Conanx Group (2013)
Fresh Fruit, Broken Bodies: Migrant Farmworkers in the United States– Seth Holmes (2013)
A Green and Pleasant Land: How England’s Gardeners Fought WWII– Ursula Buchan (2014)
Food & Society: Principles and Paradoxes– Amy Guptill, Denise A. Copelton, and Betsy Lucal (2013)
Fried Walleye and Cherry Pie?– Peggy Wolff (2013)
Rebuilidng the FoodShed: How to Create Local, Sustainable, and Secure Food Systems– Philip Ackerman-Leist (2013)
Savoring Power, Consuming the Times: The Metaphors of Food in Medieval and Renaissance Italian Literature– Pina Palma (2013)
The Taste of War: World WarII and the Battle for Food– Lizzie Collingham (2011)
A Theory of Grocery Shopping: Food Choice and Conflict– Shelly Koch (2012)
Trucking Country: The Road to America’s Wal-Mart economy– Shane Hamilton (2008)
Weighing In: Obesity, Food Justice, and the Limits of Capitalism– Julie Guthman (2011)
Writing Food History A Global Perspective– eds Claflin and Scholliers (2012)
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