California studies in food and culture
Author
1)
Dangerous tastes: the story of spices , California studies in food and culture volume 1
Author
Author
Series
Publisher
University of California Press
Pub. Date
[2013]
Language
English
Description
"Essential reading for anyone seriously interested in addressing the nutritional dilemma facing the United States"--Science.
"An excellent introduction to how decisions are made in Washington -- and their effects on consumers."--The Nation.
3)
Safe food: bacteria, biotechnology, and bioterrorism , California studies in food and culture volume 5
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4)
Eating apes , California studies in food and culture volume 6
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5)
Paradox of plenty: a social history of eating in modern America , California studies in food and culture volume 8
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6)
Zinfandel: a history of a grape and its wine , California studies in food and culture volume 10
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7)
Medieval cuisine of the Islamic world: a concise history with 174 recipes , California studies in food and culture volume 18
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8)
M.F.K. Fisher among the pots and pans: celebrating her kitchens , California studies in food and culture volume 22
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9)
Of sugar and snow: a history of ice cream making , California studies in food and culture volume 25
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10)
Meals to come: a history of the future of food
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11)
Cooking: the quintessential art
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12)
Making modern meals: how Americans cook today
Author
Author
Publisher
University of California Press
Pub. Date
[2022]
Language
English
Description
"Slow Cooked tells the story of how Marion Nestle achieved a late-in-life career as a leading public advocate for healthier and more sustainable diets. Coming of age in post-World War II America, she had to overcome the barriers--familial, societal, and institutional--experienced by all women in that era. Here, she explains how she came to recognize the enormous influence of the food industry on our food choices, and wrote Food Politics and her other...