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Cultural Studies

Appetite and Its Discontents Science, Medicine, and the Urge to Eat, 1750-1950

Williams Elizabeth A.

ISBN: PB: 9780226693040, ISBN: HB: 9780226692999, University of Chicago Press, March 2020
416 pp., 22.8x15.2 cm, 10 halftones

Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In "Appetite and Its Discontents", Elizabeth A. Williams explores contemporary worries about eating through the lens of s...

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Cultural Studies

Ecology

Pure Adulteration Cheating on Nature in the Age of Manufactured Food

Cohen Benjamin R.

ISBN: HB: 9780226377926, University of Chicago Press, January 2020
320 pp., 22.8x15.2 cm, 61 halftones

In the late nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to t...

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Cultural Studies

Gardening

Volcanoes and Wine From Pompeii to Napa

Frankel Charles

ISBN: HB: 9780226177229, University of Chicago Press, November 2019
216 pp., 22.8x15.2 cm, 61 colour plates, 27 halftones

There's a reason we pay top dollar for champagne and that bottles of wine from prestige vineyards cost as much as a car: a place's distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine – and some rar...

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Cultural Studies

Business & Economics

Building Nature's Market The Business and Politics of Natural Foods

Miller Laura J.

ISBN: PB: 9780226501376, University of Chicago Press, November 2017
288 pp., 22.8x15.2 cm, 8 halftones

For the first 150 years of their existence, "natural foods" were consumed primarily by body builders, hippies, religious sects, and believers in nature cure. And those consumers were dismissed by the medical establishment and food producers as kooks,...

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Cultural Studies

Culinarians Lives and Careers from the First Age of American Fine Dining

Shields David S.

ISBN: HB: 9780226406893, University of Chicago Press, October 2017
560 pp., 25.4x17.8 cm, 16 colour plates, 91 halftones, 10 line drawings

"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with...

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Cultural Studies

Southern Provisions The Creation and Revival of a Cuisine

Shields David S.

ISBN: PB: 9780226422022, ISBN: HB: 9780226141114, University of Chicago Press, October 2016
416 pp., 22.8x15.2 cm, 23 halftones, 1 line drawing, 2 tables

Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors...

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Cultural Studies

Taste for Provence

Lefkowitz Horowitz Helen

ISBN: HB: 9780226322841, University of Chicago Press, June 2016
264 pp., 22.8x15.2 cm, 16 colour plates, 16 halftones

Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet,...

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Cultural Studies

Smart Casual The Transformation of Gourmet Restaurant Style in America

Pearlman Alison

ISBN: PB: 9780226154848, ISBN: HB: 9780226651408, University of Chicago Press, May 2015
200 pp., 25x15 cm, 15 halftones

Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes – it was unthinkable that a gourmet c...

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Cultural Studies

Edible Memory The Lure of Heirloom Tomatoes and Other Forgotten Foods

Jordan Jennifer A.

ISBN: HB: 9780226228105, University of Chicago Press, April 2015
328 pp., 22.8x15.2 cm

Each week during the growing season, farmers' markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets – varieties of fruits and vegetables that are prized by home chefs and carefu...

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Cultural Studies

Eating the Enlightenment Food and the Sciences in Paris, 1670-1760

Spary E. C.

ISBN: PB: 9780226214467, ISBN: HB: 9780226768861, University of Chicago Press, October 2014
368 pp., 23x15 cm, 20 halftones

"Eating the Enlightenment" offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors an...

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