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Fast Food
The Good, the Bad and the Hungry
Andrew F. Smith
Fast Food is not a personal study, nor is it a philosophical plea for traditional foodways. It’s a look at food as a business, an examination of the industry’s options and those of consumers, and a serious inquiry into what society can do to ameliorate the problems this cheap and tasty product has created.
 
Fast Food is highly recommended, a timely reminder of exactly what’s happening in this pernicious industry.”—OxVeg online

Paper $19.95

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Can It!
The Perils and Pleasures of Preserving Foods
Gary Allen

What do beer, cheese, yogurt, sauerkraut, miso, jam, even chocolate have in common? They are all preserved foods. Artisanal canned tomatoes and homemade kimchee might be trendy items now, but they come from a culinary need as old as human civilization itself. Can It! celebrates those transformed and transforming foods that have done so much to create the diversity of cuisines found around the world, bringing readers on a tangy adventure of all the ways necessity has bred deliciousness.
Cloth $27.00

 

Edible Series

 

“Embellished with clever illustrations and a nice selection of historical and contemporary recipes…,
it is an outstanding series of food volumes.”—Wall Street Journal

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Onions and Garlic
A Global History
Martha Jay
Onions and Garlic comes as a short and entertaining contribution to the enterprising Edible Series.… Informative and detailed enough to make her points, yet without ever lingering too long, Martha Jay takes us on a cook’s tour of her topic.… With anecdotes and historical snippets, she tells her story well.”—Eastern Daily Press
Cloth $19.95

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Melon
A Global History
Sylvia Lovegren
Sweet, succulent, cooling, and often with a beguiling floral fragrance, a ripe melon can be one of the most delicious things you sink your teeth into. As Lovegren shows, the melon’s complex flavor profile is matched by an equally complex history. Moving from ancient and medieval medical recipes to folk tales, stories, growing contests, and genetics, she explores the diverse ways we have cultivated, enjoyed, and sometimes even feared this fruit.
Cloth $19.95

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Fats
A Global History
Michelle Phillipov
Michelle Phillipov considers the changing fates and fortunes of fats across time and around the globe. From their past associations with prestige and social authority to their links to fast food and overindulgence in modern times, she explores the different meanings, debates, and controversies that have surrounded this staple food that has been both an invaluable source of nutrition and the bane of public health concerns.
Cloth $19.95

 

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Banana
A Global History
Lorna Piatti-Farnell
Delving into the banana’s past,¬†Banana traces the complex circumstances of global modernity that perfectly aligned to grant us, often at tremendous costs, a treat we all now take for granted.¬†Beginning with the banana’s origins in New Guinea, Piatti-Farnell follows its pathways to South East Asia, Africa, the Caribbean, and the Americas, binding together a millennium of history into one digestible bunch. Focusing especially on the banana’s recent past, she shows how it rose from a regional staple to a global commodity, on par with coffee and sugar.
Cloth $19.95

 

 

Distributed by the University of Chicago Press