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Cultural Studies

Jewish Studies

Knish In Search of the Jewish Soul Food

Silver Laura

ISBN: HB: 9781611683127, University of Chicago Press, Brandeis University Press, May 2014
300 pp., 22.8x15.2 cm

When Laura Silver's favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embarked on a round-the-world quest for the origins and modern-day manifestations of the knish. The iconic po...

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Drinks

Cultural Studies

Land and Wine The French Terroir

Frankel Charles

ISBN: HB: 9780226014692, University of Chicago Press, March 2014
264 pp., 22.8x15.2 cm, 65 halftones

For centuries, France has long been the world's greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry n...

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Cultural Studies

Fear of Food A History of Why We Worry about What We Eat

Levenstein Harvey

ISBN: PB: 9780226054902, ISBN: HB: 9780226473741, University of Chicago Press, April 2013
232 pp., 23x15 cm, 15 halftones, 2 line illus.

There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and...

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Cultural Studies

Gardening

Vegetables A Biography

Bloch-Dano Evelyne E.

ISBN: PB: 9780226059952, ISBN: HB: 9780226059945, University of Chicago Press, April 2013
128 pp., 21.5x13.9 cm

From Michael Pollan to locavores, Whole Foods to farmer's markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens – and especially to vegetables. Whether it's an heir...

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Cultural Studies

Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections Literature, Culture, and Food Among the Early Moderns

Appelbaum Robert

ISBN: PB: 9780226021270, ISBN: HB: 9780226021263, University of Chicago Press, June 2012
376 pp., 23x15 cm, 21 halftones

We didn't always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet...

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Cultural Studies

Oldest Cuisine in the World Cooking in Mesopotamia

Bottero Jean

ISBN: PB: 9780226067346, ISBN: HB: 9780226067353, University of Chicago Press, April 2011
152 pp., 22.6x15.2 cm

In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero's broad perspective takes us inside the religious rites, everyday rituals, attitudes and tab...

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Cultural Studies

Italian Way Food and Social Life

Harper Douglas, Faccioli Patrizia

ISBN: HB: 9780226317243, University of Chicago Press, February 2010
320 pp., 25.4x18.5 cm, 160 halftones

Outside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as "The Italian Way" makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life...

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Cultural Studies

Citrus A History

Laszlo Pierre

ISBN: PB: 9780226470283, ISBN: HB: 9780226470269, University of Chicago Press, October 2008
262 pp., 23x15 cm, 20 colour illus.

Walk into your local grocery store and down the produce aisle, and you'll find a dazzling array of citrus, from navel oranges and clementines to grapefruit and key limes – and sometimes even more exotic fare like the Japanese yuzu or the baboon lemon...

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Cultural Studies

Pasta and Pizza

La Cecla Franco

ISBN: PB: 9780979405716, University of Chicago Press, Prickly Paradigm Press, November 2007
120 pp., 17.8x11.4 cm

Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy's culinary traditions, according to anthropologist Franco La Cecla,...

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Cultural Studies

Accounting for Taste The Triumph of French Cuisine

Parkhurst Ferguson Priscilla

ISBN: PB: 9780226243245, ISBN: HB: 9780226243238, University of Chicago Press, December 2006
262 pp., 23x15 cm, 8 halftones, 13 line illus.

French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation".Accounting for Taste" brings these "accidents" to the surface, illuminating the magic of French cuisine and the myster...

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