The following books have been submitted for review in Food, Culture & Society. Be sure to look for many of these in upcoming issues.

June 2023

Shimizu, Akira. Specialty Food, Market Culture, and Daily Life in Early Modern Japan. Lexington Books (div. of Rowman & Littlefield). 2021.

Contois, Emily and Zenia Kish, eds. Food Instagram: Identity, Influence & Negotiation. U of Illinois Press. 2022.

Nordstrom, Justin, ed. The Provisions of War: Expanding the Boundaries of Food and Conflict 1840-1990. U of Arkansas Press. 2021.

Dolan, Kathryn. Cattle Country: Livestock in the Cultural Imagination. U of Nebraska Press. 2021.

Carter, Christopher. The Spirit of Soul Food: Race, Faith & Food Justice. U of Illinois Press. 2021.

O’Connell, Rebecca and Julia Brannen. Families and Food in Hard Times. UCL Press. 2021.

Brondo, Keri Vacanti. Voluntourism and Multispecies Collaboration. U of Arizona Press. 2021.

Marcatelli, Michela. Naturalizing Inequality: Water, Race, and Biopolitics in South Africa. U of Arizona Press. 2021.

Del Aguila, Rocio and Vanesa Miseres. Food Studies in Latin American Literature: Perspectives on the Gastronarrative. U of Arkansas Press. 2021.

Rhee, Jooyeon, Chikako Nagayama, and Eric Ping Hung Li. Gender and Food in Transnational East Asias: Toward a New Dialogue Across Boundaries. Lexington Books (div. of Rowman & Littlefield). 2021.

Hunter, Gina Louise. Edible Insects: A Global History. Reaktion Books. 2021.

Kirker, Constance L. and Mary Newman. Coconut: A Global History. Reaktion Books. 2021.

Glabau, Danya. Food Allergy Advocacy: Parenting and the Politics of Care. U of Minnesota Press. 2022.

Baran, Stephanie. Intersections of Race, Gender, and Precarity: Navigating Insecurities in an American City. Lexington Books. 2022.

Chao, Sophie. In the Shadow of the Palms: More-Than-Human Becomings in West Papua. Duke UP. 2022.

Dart, Jesse. Feeding the Hustle: Free Food & Care Inside the Tech Industry. Lexington Book. 2022.

Parasecoli, Fabio. Gastronativism: Food, Identity, Politics. Columbia UP. 2022.

Dubrow, Jehanne. Taste: A Book of Small Bites. Columbia UP. 2022.

PDFs and E-Books

Hannah Tait Neufeld and Elizabeth Finnis, Eds. Recipes and Reciprocity: Building Relationships in Research. U of Manitoba Press. 2022.

Caputi, Mary. Slow Culture and the American Dream. Lexington Books. 2022.

Barnes, Jessica. Staple Security: Bread and Wheat in Egypt. Duke UP. 2022.

June 2022

Baran, Stephanie. (2022). Intersections of Race, Gender, and Precarity: Navigating Insecurities in an American City. Lexington Books.

Chao, Sophie. (2022). In the Shadow of the Palms: More-Than-Human Becomings in West Papua. Duke University Press.

Dubrow, Jehanne (2022). Taste: A Book of Small Bites. Columbia University Press.

Fischer, Edward F. (2022). Making Better Coffee: How Maya Farmers and Third-Wave Tastemakers Create Value. University of California Press.

Weaver-Hightower, Marcus B. (2022). Unpacking School Lunch: Understanding the Hidden Politics of School Food. Palgrave Macmillan.

May 2022

Contois, Emily J.H. and Zenia Kish (editors). 2022. Food Instagram: Identity, Influence, and Negotiation. University of Illinois Press.

Dart, Jesse. 2022. Feeding the Hustle: Free Food and Care Inside the Tech Industry. Lexington Books.

De Iulio, Simon and Susan Kovacs (editors). 2022. Food Information, Communication and Education: Eating Knowledge. Bloomsbury Academic.

April 2022

Geary, Paul. 2022. Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants. Intellect LTD.

Moffat, Tina. 2022. Small Bites: Biocultural Dimension of Children’s Food and Nutrition. University of British Columbia Press.

Robert, Julie. 2022. Alcohol, Binge Sobriety and Exemplary Abstinence. Bloomsbury Academic.

March 2022

Abranches, Maria. Food Connections: Production, Exchange and Consumption in West African Migration. Breghahn.

Ana, Daniela. 2022. Wine Is Our Bread: Labour and Value in Moldovan Winemaking. Breghahn.

Brasseaux, Carl A. and Donald W. Davis. 2022. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou. University Press of Mississippi.

Charters, Steve, Marion Demossier, Jacqueline Dutton, Graham Harding, Jennifer Smith Maguire, Denton Marks, Tim Unwin (editors). 2022. The Routledge Handbook of Wine and Culture. Routledge.

Goldstein, Darra. 2022. The Kingdom of Rye: A Brief History of Russian Food. University of California Press.

Gray, Jennifer. 2021. Culinary Diplomacy’s Role in the Immigrant Experience: Fiction and Memoirs of Middle Eastern Women. Rowman & Littlefield.

Kirker, Constance L. and Mary Newman. 2022. Coconut: A Global History. Reaktion Books.

Kolb, Kenneth H. 2022. Retail Inequality: Reframing the Food Desert Debate. University of California Press.

Neuberger, Mary C. 2022.  Ingredients of Change: The History and Culture of Food in Modern Bulgaria. Cornell University Press.

Van Reyk, Paul. 2021. True to the Land: A History of Food In Australia. Reaktion Books.

February 2022

Brondo, Keri Vacanti. Voluntourism and Multispecies Collaboration: Life, Death, and Conservation in the Mesoamerican Barrier Reef. The University of Arizona Press.

Carter, Christopher. 2021. The Spirit of Soul Food: Race, Faith, and Food Justice. University of Illinois Press.

Forrest, Beth and Greg de St. Maurice. 2022. Food in Memory and Imagination: Space, Place and, Taste. Bloomsbury Academic.

Glabau, Danya. 2022. Food Allergy Advocacy: Parenting and the Politics of Care. University of Minnesota Press.

Marcatelli, Michela. 2021. Naturalizing Inequality: Water, Race, and Biopolitics in South Africa. The University of Arizona Press.

Negro, Giacomo, Michael T. Hannan, and Susan Olzak. 2022. Wine Markets: Genres and Identities. Columbia University Press.

Schindler, Seth. 2021. Sowing the Seeds of Change: The Story of the Community Food Bank of Southern Arizona. The University of Arizona Press.

Skinner, Julia. 2022. Our Fermented Lives: A History of How Fermented Foods Have Shaped Our Culture & Community. Storey Publishing.

January 2022

Simpson Miller, Brandi. 2021. Food and Identity in Nineteenth and Twentieth Century Ghana

Food, Fights, and Regionalism. Palgrave MacMillan.

December 2021

Aguila, Rocío del and Vanesa Miseres (editors). 2021. Food Studies in Latin American Literature: Perspectives on the Gastronarrative. University of Arkansas Press.

Rhee, Jooyeon, Chikako Nagayama, and Eric Ping Hung Li (editors). 2021. Gender and Food in Transnational East Asias: Toward a Dialogue Across Boundaries. Lexington Books.

November 2021

Curry, Helen Anne. 2021. Endangered Maize: Industrial Agriculture and the Crisis of Extinction. University of California Press.

Eldredge, Charles C. 2021. We Gather Together: American Artists and the Harvest. University of California Press.

Hunter, Gina Louise. 2021. Edible Insects: A Global History. Reaktion Books.

Kladstrup, Don and Petie Kladstrup. 2021. Champagne Charlie: The Frenchman Who Taught Americans to Love Champagne. University of Nebraska Press.

Levin, Judith. 2021. Soda and Fizzy Drinks: A Global History. Reaktion Books.

Mondada, Lorenza. 2021. Sensing in Social Interaction: The Taste for Cheese in Gourmet Shops. Cambridge University Press.

Nussbaum, Harriet. 2021. Hummus: A Global History. Reaktion Books.

Polzonetti, Pierpaolo. 2021. Feasting and Fasting in Opera: From Renaissance Banquets to the Callas Diet. University of Chicago Press.

Sutton, David E. 2021. Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples. Berghahn Books.

Wetmore, Kevin J. Jr. 2021. Eaters of the Dead: Myths and Realities of Cannibal Monsters. Reaktion Books.

Worth, Sarah E. 2021. Taste: A Philosophy of Food. Reaktion Books.

October 2021

Black, Rachel E. 2021. Cheffes de Cuisine: Women and Work in the Professional French Kitchen. University of Illinois Press.

Camuto, Robert V. 2021. South of Somewhere: Wine, Food, and the Soul of Italy. University of Nebraska Press.

Carolan, Michael. 2021. A Decent Meal: Building Empathy in a Divided America. Redwood Press.

Hellyer, Robert. 2021. Green with Milk & Sugar: When Japan Filled America’s Tea Cups. Columbia University Press.

Howard, Philip H. 2021. Concentration and Power in the Food System: Who Controls What We Eat? Revised Edition, Bloomsbury Academic.

Nordstrom, Justin (editor). 2021. The Provisions of War: Expanding the Boundaries of Food and Conflict, 1840-1990. University of Arkansas Press.

September 2021

Brunner, Bernd. 2021. Taming Fruit: How Orchards Have Transformed the Land, Offered Sanctuary, and Inspired Creativity. Greystone Books.

Ewoodzie, Joseph. 2021. Getting Something to Eat in Jackson: Race, Class, and Food in the American South. Princeton University Press.

Freedman, Paul. 2021. Why Food Matters. Yale University Press.

Giles, David Boarder. 2021. A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities. Duke University Press.

LeGreco, Marianne and Niesha Douglas. 2021. Everybody Eats: Communication and the Paths to Food Justice. University of California Press.

O’Connell, Rebecca and Julia Brannen. 2021. Families and Food in Hard Times: European Comparative Research. UCL Press.

SturtzSreetharan, Cindi, Alexandra Brewis, Jessica Hardin, Sarah Trainer, and Amber Wutich. 2021. Fat in Four Cultures: A Global Ethnography of Weight. University of Toronto Press.

Wellman, Rose. 2021. Feeding Iran: Shi`i Families and the Making of the Islamic Republic. University of California Press.

August 2021

Cowling, Erin Alice. 2021. Chocolate: How a New World Commodity Conquered Spanish Literature. University of Toronto Press.

Faier, Lieba and Michael J. Hathaway (editors). 2021. Matsutake Worlds. Berghahn Books.

Frens-String, Joshua. 2021. Hungry for Revolution: The Politics of Food and the Making of Modern Chile. University of California Press.

Gump, James O. 2021. Maestro: André Tchelistcheff and the Rebirth of Napa Valley. University of Nebraska Press.

Huerta, Monica. 2021. Magical Habits. Duke University Press.

Nordstrom, Justin. 2021. The Provisions of War: Expanding the Boundaries of Food and Conflict, 1840-1990. University of Arkansas Press.

Sebastian, Tarunna. 2021. Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global North. Lexington Books.

Smith, Alison K.  2021. Cabbage and Caviar: A History of Food in Russia. Reaktion Books.

Weaver, Lawrence Trevelyan. 2021. White Blood: A History of Human Milk. Unicorn Publishing.

July 2021

Cohen, Benjamin R., Michael S. Kideckel, and Anna Zeide (editors). 2021. Acquired Tastes: Stories About the Origins of Modern Food. MIT Press.

Dixit, Saurabh Kumar (editor). 2021. The Routledge Handbook of Gastronomic Tourism. Routledge.

Edwards, Ferne, Roos Gerritsen, and Grit Wesser (editors). 2021. Food, Senses and the City. Routledge.

Ewoodzie, Joseph. 2021. Getting Something to Eat in Jackson: Race, Class, and Food in the American South. Princeton University Press.

Haydu, Jeffrey. 2021. Upsetting Food: Three Eras of Food Protest in the United States. Temple University Press.

Hood, Sarah B. 2021. Jam, Jelly and Marmalade: A Global History. Reaktion Books.

O’Connell, Daniel J. and Scott J. Peters. 2021. In the Struggle: Scholars and the Fight against Industrial Agribusiness in California. NYU Press.

June 2021

Aguila, Rocío del and Vanesa Miseres (editors). 2021. Food Studies in Latin American Literature. University of Arkansas Press.

Dolan, Kathryn Cornell. 2021. Cattle Country: Livestock in the Cultural Imagination. University of Nebraska Press.

Giraud, Eva Haifa. 2021. Veganism: Politics, Practice, and Theory.  Bloomsbury Academic.

Minnis, Paul E. 2021. Famine Foods: Plants We Eat to Survive. University of Arizona Press.

Nazarea, Virginia D. and Terese Gagnon (editors). 2021. Moveable Gardens: Itineraries and Sanctuaries of Memory. University of Arizona Press.

Tlusty, B. Ann (editor). 2021. Alcohol in the Early Modern World: A Cultural History. Bloomsbury Academic.

Toner, Deborah (editor). 2021. Alcohol in the Age of Industry, Empire, and War. Bloomsbury Academic.

May 2021

Ayora-Diaz, Steffan Igor (editor). 2021. The Cultural Politics of Food, Taste, and Identity: A Global Perspective. Bloomsbury Academic.

Jeong, Aehyeon and Joong-Hwan Oh (editors). 2021. Communicating Food in Korea. Rowan & Littlefield.

Rath, Eric C. 2021. Oishii: The History of Sushi. Reaktion Books.

Reese, Jonathan. 2021. The Chemistry of Fear: Harvey Wiley’s Fight for Pure Food. Johns Hopkins University Press.

Soula, Audrey, Chelsie Yount-André, Olivier Lepiller, and Nicolas Bricas. Eating in the City: Socio-anthropological perspectives from Africa, Latin America and Asia. Éditions Quae.

Tichi, Cecelia. 2021. Gilded Age Cocktails: History, Lore, and Recipes from America’s Golden Age. 2021. NYU Press.

Turkkan, Candan. 2021. Feeding Istanbul: The Political Economy of Urban Provisioning. Brill.

April 2021

Baumgarthuber, Christine. 2021. Fermented Foods: The History and Science of a Microbiological Wonder. Reaktion Books.

Hersh, June. 2021. Yoghurt: A Global History. Reaktion Books.

Kolpas, Norman. 2021. Foie Gras: A Global History. Reaktion Books.

March 2021

Ahad-Legardy, Badia. 2021. Afro-Nostalgia: Feeling Good in Contemporary Black Culture. University of Illinois Press.

Chatterjee, Sushmita and Banu Subramaniam (editors). 2021. Meat! A Transnational Analysis. MIT Press.

Creager, Angela N. H. and Jean-Paul Gaudillière (editors). 2021. Risk on the Table: Food Production, Health, and the Environment. Berghahn Books

Fanzo, Jessica. 2021. Can Fixing Dinner Fix the Planet? Johns Hopkins University Press.

Hippert, Christine. 2021. Not Even a Grain of Rice: Buying Food on Credit in the Dominican Republic. Lexington Books.

Jeong, Jaehyeon. 2020. Korean Food Television and the Korean Nation. Lexington Books.

Karides, Marina 2021. Sappho’s Legacy: Convivial Economics on a Greek Isle. SUNY Press.

Mol, Annemarie. 2021. Eating in Theory. Duke University Press.

Park, Hyunhee. 2021. Soju: A Global History. Cambridge University Press.

Shostak, Sara. 2021. Back to Roots: Memory, Inequality, and Urban Agriculture. Rutgers University Press.

February 2021

Caldwell, Melissa (editor). 2021. Why Food Matters: Critical Debates in Food Studies. Bloomsbury Academic.

Grosglik, Rafi. 2021. Globalizing Organic: Nationalism, Neoliberalism, and Alternative Food in Israel. State University of New York Press.

Huhn, Arianna. 2020. Nourishing Life: Foodways and Humanity in an African Town. Berghahn.

Kessler, Marni Reva. 2021. Discomfort Food: The Culinary Imagination in Late Nineteenth-Century French Art. University of Minnesota Press.

January 2021

Meek, David. 2020. The Political Ecology of Education: Brazil’s Landless Workers’ Movement and the Politics of Knowledge. West Virginia University Press.

Parasecoli, Fabio and Mateusz Halawa. 2020. Global Brooklyn: Designing Food Experiences in World Cities. London: Bloomsbury.

Perullo, Nicola. 2020. Epistenology: Wine as Experience. Columbia University Press

December 2020

Chansky, Dorothy and Sarah W. Tracy (editors). 2020. Conversations With Food. Vernon Press.

Logan, Amanda L. 2020. The Scarcity Slot: Excavating Histories of Food Security in Ghana. University of California Press.

Wilson, Eli Revelle Yano. 2020. Front of the House, Back of the House: Race and Inequality in the Lives of Restaurant Workers. NYU Press.

November 2020

Deener, Andrew. 2020. The Problem with Feeding Cities: The Social Transformation of Infrastructure, Abundance, and Inequality in America. University of Chicago Press.

Frank, Lesley. 2020. Out of Milk: Infant Food Insecurity in a Rich Nation. University of British Columbia Press.

Newman, Daniel. 2020. The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook. Saqi Books.

Niethammer, Carolyn. 2020. A Desert Feast: Celebrating Tucson’s Culinary History. University of Arizona Press.

Vaughan, Theresa. 2020. Women, Food, and Diet in the Middle Ages: Balancing the Humours. Amsterdam University Press.

Wilk, Richard and Emma McDonell (editors). 2020. Critical Approaches to Superfoods. Bloomsbury Academic.

October 2020

Beck, Ann Flesor. 2020. Sweet Greeks: First-Generation Immigrant Confectioners in the Heartland. University of Illinois Press.

Bernardi, Claudia, Francesca Calamita, and Daniele De Feo (editors). 2020. Food and Women in Italian Literature, Culture and Society. Bloomsbury Academic.

Contois, Emily. 2020. Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture. University of North Carolina Press.

Garth, Hanna and Ashanté M. Reese. 2020. Black Food Matters: Racial Justice in the Wake of Food Justice. University of Minnesota Press.

Goldberg, Alan. 2020. Feeding the World Well: A Framework for Ethical Food Systems. Johns Hopkins University Press.

Jacobson, Michael F. 2020. Salt Wars. The MIT Press.

Jurkovich, Michelle. 2020. Feeding the Hungry: Advocacy and Blame in the Global Fight against Hunger. Cornell University Press.

Klein, Lauren F. 2020. An Archive of Taste: Race and Eating in the Early United States. University of Minnesota Press.

Otter, Chris. 2020. Diet for a Large Planet: Industrial Britain, Food Systems, and World Ecology. University of Chicago Press.

Smith, Gill. 2020. Taste and the TV Chef: How Storytelling Can Save the Planet. Intellect Books.

Smith, Reginald. 2020. Vinegar: The Eternal Condiment. Spikehorn Press.

Tebben, Maryann. 2020. Savoir-Faire: A History of Food in France. Reaktion Books.

Tovares, Alla and Cynthia Gordon (editors.) 2020. Identity and Ideology in Digital Food Discourse. Bloomsbury Academic.

September 2020

Abreu-Runkel, Rosa. 2020. Vanilla. Reaktion Books.

Boyd, Shelley and Dorothy Barenscott. 2020. Canadian Culinary Imaginations. McGill-Queen’s University Press.

Campbell, Hugh. 2020. Farming Inside Invisible Worlds: Modernist Agriculture and its Consequences. Bloomsbury Academic.

Claire, Lamine. 2020. Sustainable Agri-food Systems: Case Studies in Transitions Towards Sustainability from France and Brazil. Bloomsbury Academic.

Cobbold, Carolyn. 2020. A Rainbow Palate: How Chemical Dyes Changed the West’s Relationship with Food. Chicago University Press.

Conley, Donovan and Justin Eckstein. 2020. Cookery: Food Rhetorics and Social Production. University Alabama Press.

Fairbairn, Madeleine. 2020. Fields of Gold: Financing the Global Land Rush. Cornell University Press.

Ganeshram, Ramin. 2020. Saffron. Reaktion Books.

Griggs, Peter. 2020. Tea in Australia: A History, 1788-2000. Cambridge Scholars Publishing.

Klein, Shana. 2020. The Fruits of Empire: Art, Food, and the Politics of Race in the Age of American Expansion. University of California Press.

Vileisis, Ann. 2020. Abalone: The Remarkable History and Uncertain Future of California’s Iconic Shellfish. Oregon State University Press.

August 2020

Duncan, Jessica, Michael Carolan and Johannes S.C. Wiskerke (editors). 2020. Routledge Handbook of Sustainable and Regenerative Food Systems. Routledge.

Frances E. Dolan. 2020. Digging the Past: How and Why to Imagine Seventeenth-Century Agriculture. University of Pennsylvania Press.

Matvejević, Predrag. Our Daily Bread: A Meditation on the Cultural and Symbolic Significance of Bread Throughout History. Istros Books.

Nestle, Marion and Kerry Trueman. 2020. Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health. University of California Press.

Patico, Jennifer. 2020. The Trouble with Snack Time: Children’s Food and the Politics of Parenting. NYU Press.

Smith, Andrew F. 2020. Why Waste Food? Reaktion Books.

Tan, Vaughn. 2020. The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. Columbia University Press.

Zabinski, Catherine. 2020. Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop. Chicago University Press.

July 2020

Bickham, Troy. 2020. Empire of Eating: Food and Society in Eighteenth-Century Britain. London: Reaktion Books.

Durbach, Nadja. 2020. Many Mouths: The Politics of Food in Britain from the Workhouse to the Welfare State. Cambridge: Cambridge University Press.

Ferguson, Kennan. 2020. Cookbook Politics. Philadelphia: University of Pennsylvania Press.

Gessler, Anne. 2020. Cooperatives in New Orleans: Collective Action and Urban Development. Jackson, MS: University Press of Mississippi.

Josephson, Paul R. 2020. Chicken: A History from Farmyard to Factory. Cambridge: Polity.

Keeling, Kara K. and Scott T. Pollard. 2020. Table Lands: Food in Children’s Literature. Jackson, MS: University Press of Mississippi.

Miller, Jeff. 2020. Avocado: A Global History. London: Reaktion Books.

Morris, Natalie Rachel. 2020. Beans: A Global History. London: Reaktion Books.

Roochnik, David. 2020. Eat, Drink, Think. What Ancient Greece Can Tell Us about Food and Wine. New York and London: Bloomsbury Academic.

Shaw, Fred. 2020. Scraping Away, Poems. Fort Lee, NJ: CavanKerry Press.

Singer, Ross, Stephanie Houston Grey, and Jeff Motter. 2020. Rooted Resistance: Agrarian Myth in Modern America. Fayetteville: University of Arkansas Press.

Williams, Elizabeth A. 2020. Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950. Chicago: University of Chicago Press.

Wynne, Lauren A. 2020. Predictable Pleasures: Food and the Pursuit of Balance in Rural Yucatán. Lincoln: University of Nebraska Press.

May 2020

Patience Wheatcroft, a Conservative peer and a former non-executive director prix viagra cialis of Barclays, yesterday joined the list of potential issues that can be diagnosed online are varied and may well change depending on the drug. About Fildena This generic ED formula is known for its high quality and effective key ingredient i.e. sildenafil citrate. free tadalafil When it dissolves in the blood, it relaxes the veins and improves blood flow resulting in an enlarged penis ready for the direct physical intercourse. cialis usa online It’s fair to say that men enjoy buy levitra without rx most sex positions, but do you know some sexual positions may be disastrous without experience.

April 2020

Alkon, Alison Hope, Yuki Kato and Joshua Sbicca. July 2020. A Recipe for Gentrification: Food, Power, and Resistance in the City. New York: New York University Press.

Berardi, Gigi. 2020. FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices. Berkeley: North Atlantic Books.

Blanchette, Alex. 2020. Porkopolis: American Animality, Standardized Life, and the Factory Farm. Durham: Duke University Press.

Dott, Brian R. 2020. The Chile Pepper in China: A Cultural Biography. New York: Columbia University Press.

Harris, Jessica B. 2020. Vintage Postcards from the African World: In the Dignity of Their Work and the Joy of Their Play. Jackson: University Press of Mississippi.

Jayaraman, Saru and Kathryn De Master. 2020. Bite Back: People Taking on Corporate Food and Winning. Oakland: University of California Press.

Mosby, Ian, Sarah Rotz and Evan D.G. Fraser. 2020. Uncertain Harvest: The Future of Food on a Warming Planet. Regina: University of Regina Press.

Muckenhoupt, Meg. August 2020. The Truth About Baked Beans: A New England History. New York University Press.

March 2020

Agyeman, Julian and Sydney Giacalone. 2020. The Immigrant-Food Nexus: Borders, Labor, and Identity in North America. Cambridge: MIT Press.

Besky, Sarah. 2020. Tasting Qualities: The Past and Future of Tea. Oakland: University of California Press.

Jayasanker, Laresh. 2020. Sameness in Diversity: Food and Globalization in Modern America. Oakland: University of California Press.

Kaplan, David M. 2020. Food Philosophy: An Introduction. New York: Columbia University Press.

Katz-Rosene, Ryan M. and Sarah J. Martin (editors). 2020. Green Meat? Sustaining Eaters, Animals, and the Planet. Montreal: McGill-Queen’s University Press.

Myles, Colleen C. (editor). 2020. Fermented Landscapes: Lively Processes in Socio-environmental Transformation. Lincoln: University of Nebraska Press.

Rees, Jonatha. 2020. Food Adulteration and Food Fraud. Reaktion Books.

Scott-Smith, Tom. 2020. On an Empty Stomach: Two Hundred Years of Hunger Relief. Ithaca: Cornell University Press.

Upright, Craig. 2020. Grocery Activism: The Radical History of Food Cooperatives in Minnesota. Minneapolis: University of Minnesota Press.

February 2020

Alvaro, Carlo. 2020. Raw Veganism: The Philosophy of the Human Diet. Abingdon and New York: Routledge. 

Cwiertka, Katarzyna J. with Yasuhara Miho. 2020. Branding Japanese Food: From Meibutsu to Washoku. Honolulu: University of Hawai’i Press.

Epstein, Becky Sue. 2020. Strong, Sweet & Dry: A Guide to Vermouth, Port, Sherry, Madeira, and
Marsala. London: Reaktion Books Ltd.

Humble, Nicola. 2020. The Literature of Food: An Introduction from 1830 to Present. London: Bloomsbury Academic.

Lambie-Mumford, Hannah and Tiina Silvasti (editors). 2020. The Rise of Food Charity in Europe. Bristol, Policy Press.

Leung, Angela Ki Che and Melissa L. Caldwell (editors). 2019. Moral Foods: The Construction of Nutrition and Health in Modern Asia. Honolulu: University of Hawai’i Press.

Magat, Margaret. 2020. Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora. London: Bloomsbury Academic.

Martell, Jessica. 2020. Farm to Form: Modernist Literature and Ecologies of Food in the British Empire. Reno: University of Nevada Press.

McFadden, Steven. 2019. Deep Agroecology: Farms, Food and Our Future. Lincoln: Light and Sound Press.

Reynolds, Christian, Tammara Soma, Charlotte Spring, and Jordon Lazell (editors). 2020.
Routledge Handbook of Food Waste. Abingdon and New York: Routledge.

Sanyal, Usha and Nita Kumar. 2020. Food, Faith and Gender in South Asia: The Culture Politics of Women’s Food Practices. New York: Bloomsbury Academic.

December 2019 & January 2020

Cohen, Benjamin R. 2019. Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Chicago: The University of Chicago Press.

Güzey, Demet. 2019. Mustard: A Global History. London: Reaktion Books Ltd.

Garth, Hanna. 2020. Food in Cuba: The Pursuit of a Decent Meal. Stanford: Stanford University Press.

Johannes, Venetia. 2019. Nourishing the Nation: Food as National Identity in Catalonia. New York: Berghahn Books.

Naylor, Lindsay. 2019. Fair Trade Rebels: Coffee Production & Struggles for Autonomy in Chiapas. Minneapolis: University of Minnesota Press.

Moran-Thomas, Amy. 2019. Traveling with Sugar: Chronicles of a Global Epidemic. Oakland: University of California Press.

Walker, Kim and Mark Nesbitt. 2020. Just the Tonic: A Natural History of Tonic Water. Surrey: Royal Botanic Gardens, Kew.

Winders, Bill and Elizabeth Ransom. 2019. Global Meat: Social and Environmental Consequences of the Expanding Meat Industry. Cambridge: MIT Press.

Zhou, Zhang-Yue. 2019. Global Food Security: What Matters? New York: Routledge.

November 2019

Conway, Gordon, Ousmane Badiane, and Katrin Glatzel. 2019. Food for All in Africa: Sustainable Intensification for African Farmers. Ithaca: Cornell University Press.

Crosby, Guy. 2019. Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking. New York: Columbia University Press.

Engelhardt, Elizabeth, Lora Smith, and Ronni Lundy. 2019. The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables. Athens: Ohio University Press.

Foda, Omar. 2019. Egypt’s Beer: Stella, Identity, and the Modern State. Austin: University of Texas Press.

Gaddis, Jennifer. 2019. The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools. Oakland: University of California Press.

Hisano, Ali. 2019. Visualizing Taste: How Business Changed the Look of What You Eat. Cambridge: Harvard University Press.

Minkoff-Zern, Laura-Anne. 2019. The New American Farmer: Immigration, Race, and the Struggle for Sustainability. Cambridge: MIT Press.

Sevilla, Maria. 2019. Delicioso: A History of Food in Spain. London: Reaktion Books Ltd.

Wallace, Emily. 2019. Road Sides: An Illustrated Companion to Dining and Driving in the American South. Austin: University of Texas Press.

Weingarten, Susan. 2019. Haroset: A Taste of Jewish History. London: The Toby Press LLC.

October 2019

Carter, David. 2019. Regulation by Proxy: How the USDA Relies on Public, Nonprofit, and For-
Profit Intermediaries to Oversee Organic Food in the U.S. Lanham: Lexington Books.

Dickinson, Maggie. 2020. Feeding the Crisis: Care and Abandonment in America’s Food Safety
Net. Oakland: University of California Press.

Dmitriev, Kirill, Julia Hauser and Bilal Orfali. 2019. Insatiable Appetite: Food as Cultural Signifier
in the Middle East and Beyond. Leiden, The Netherlands: Brill.

Fienup-Riordan, Ann, Marie Meade, and Alice Rearden. 2019. Akulmiut Neqait: Fish and Food of
the Akulmiut. Fairbanks: University of Alaska Press Fairbanks.

Herrmann, Rachel B. 2019. No Useless Mouth: Waging War and Fighting Hunger in the
American Revolution. Ithaca: Cornell University Press.

Inglis, David and Anna-Mari Almila. 2020. The Globalization of Wine. London: Bloomsbury
Academic.

Ludington, Charles C. and Mathew Morse Booker. 2019. Food Fights: How History Matters to
Contemporary Food Debates. Chapel Hill: The University of North Carolina Press.

Veri, Maria J. and Rita Liberti. 2019. Gridiron Gourmet: Gender and Food at the Football
Tailgate. Fayetteville: The University of Arkansas Press.

Wurgaft, Benjamin Aldes. 2019. Meat Planet: Artificial Flesh and the Future of Food. Oakland:
University of California Press.

September 2019

Berson, Josh. 2019. The Meat Question: Animals, Humans, and the Deep History of Food.
Cambridge: Massachusetts Institute of Technology.

De Backer, Charlotte, Maryanne Fisher, Julie Dare, and Leesa Costello. 2019. To Eat or Not to
Eat Meat: How Vegetarian Dietary Choices Influence Our Social Lives. London: Rowman &
Littlefield Publishing Group Inc.

Edwards, Anastasia. 2019. Biscuits and Cookies: A Global History. London: Reaktion Books Ltd.
Gifford, John. 2019. Pecan America: Exploring a Cultural Icon. Lawrence: The University Press of
Kansas.

Gluckman, Hanson and Mark Peter. 2019. Ingenious: The Unintended Consequences of Human
Innovation. Cambridge: Harvard University Press.

Herman, Bernard L. 2019. A South You Never Ate: Savoring Flavors and Stories from the Eastern
Shore of Virginia. Chapel Hill: The University of North Carolina Press.

Lakhtikova, Anastasia, Angela Brintlinger, and Irina Glushchenko. 2019. Seasoned Socialism:
Gender & Food in Late Soviet Everyday Life. Bloomington: Indiana University Press.

Siniscalchi, Valeria and Krista Harper. 2019. Food Values in Europe. London: Bloomsbury
Academic.

Skinner, Julia. 2019. Afternoon Tea: A History. London: Rowman & Littlefield Publishing Group
Inc.

Yamashita, Samuel. 2019. Hawai’i Regional Cuisine. Honolulu: University of Hawai’i Press.

August 2019

Bronfen, Elisabeth. 2019. Obsessed: The Cultural Critic’s Life in the Kitchen. New Brunswick: Rutgers University Press.

Byrd, Kaitland M. 2019. Real Southern Barbecue: Constructing Authenticity in Southern Food Culture. Lanham: Lexington Books.

Collinson, Paul, ed. 2019. Food and Sustainability in the Twenty-First Century: Cross-Disciplinary Perspectives. New York: Berghahn Books.

Koch, Shelley L. 2019. Gender and Food. Lanham: Rowman & Littlefield.

Kwate, Naa Oyo A. 2019. Burgers in Blackface: Anti-Black Restaurants Then and Now. Minneapolis: University of Minnesota Press.

Mihesuah, Devon A. and Elizabeth Hoover, eds. 2019. Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health. Norman: University of Oklahoma Press.

Rawson, Katie, and Elliott Shore. 2019. Dining Out: A Global History of Restaurants. London: Reaktion Books.

June & July 2019

Auchmutey, Jim. 2019. Smokelore: A Short History of Barbecue in America. Athens: University of
Georgia Press.

Blejwas, Emily. 2019. The Story of Alabama in Fourteen Foods. First edition. Tuscaloosa: University
Alabama Press.

Diner, Hasia R., and Simone Cinotto, eds. 2019. Global Jewish Foodways: A History. Reprint edition. University of Nebraska Press.

Fregulia, Jeanette M. 2019. A Rich and Tantalizing Brew: A History of How Coffee Connected the World. Fayetteville: University of Arkansas Press.

Guthman, Julie. 2019. Wilted: Pathogens, Chemicals, and the Fragile Future of the Strawberry Industry. Oakland: University of California Press.

Hopia, Anu Inkeri, and Erik Cyrus Fooladi. 2019. A Pinch of Culinary Science: Boiling an Egg inside out and Other Kitchen Tales. Boca Raton: CRC Press, Taylor & Francis Group.

King, Michelle Tien, ed. 2019. Culinary Nationalism in Asia. London, UK ; New York, NY:
Bloomsbury Academic.

Krimsky, Sheldon. 2019. GMOs Decoded: A Skeptic’s View of Genetically
Modified Foods. Cambridge, Massachusetts: The MIT Press.

Lambourn, Elizabeth A. 2019. Abraham’s Luggage: A Social Life of Things in the Medieval Indian Ocean World. Reprint edition. Cambridge University Press.

McGrath, Maria. 2019. Food for Dissent: Natural Foods and the Consumer Counterculture since the 1960s. Amherst: University of Massachusetts Press.

Metcalfe, Robyn. 2019. Food Routes: Growing Bananas in Iceland and Other Tales from the
Logistics of Eating. The MIT Press.

Nestle, Marion. 2018. Unsavory Truth: How Food Companies Skew the Science of What We Eat. New York: Basic Books.

Ozilgen, Z. Sibel. 2019. Cooking as a Chemical Reaction: Culinary Science with Experiments.
Second edition. Boca Raton: CRC Press, Taylor & Francis Group.

Parasecoli, Fabio. 2019. Food. The MIT Press Essential Knowledge Series. Cambridge, MA: The
MIT Press.

Pendergrast, Mark. 2019. Uncommon Grounds: The History of Coffee and How It Transformed Our World. New edition. Basic Books.

Spang, Lyra H. 2019. Bite Yu Finga!: Innovating Belizean Cuisine. The University of the West Indies Press.

Specht, Joshua. 2019. Red Meat Republic: A Hoof-to-Table History of How Beef Changed America. Princeton, NJ: Princeton University Press.

Spengler, Robert N. 2019. Fruit from the Sands: The Silk Road Origins of the Food You Eat. Oakland, California: University of California Press.

Wilson, Bee. 2019. The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World. New York: Basic Books.

Zafar, Rafia. 2019. Recipes for Respect: African American Meals and Meaning. Athens: University of Georgia Press.

May 2019

Ciafone, Amanda. 2019. Counter-Cola: A Multinational History of the Global Corporation. Oakland, California: University of California Press.

Lemon, Robert. 2019. The Taco Truck: How Mexican Street Food Is Transforming the American City. Urbana: University of Illinois Press.

Levent, Nina Sobol, and Irina D. Mihalache, eds. 2018. Food and Museums. Paperback edition first published 2018. London New York: Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.

Pérez, Louis A. 2019. Rice in the Time of Sugar: The Political Economy of Food in Cuba. Chapel Hill: University of North Carolina Press.

Reese, Ashanté M. 2019. Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. Chapel Hill: University of North Carolina Press.

Tillie, Carolyn. 2019. A Feast for the Eyes: Edible Art from Apple to Zucchini. Reaktion Books.

April 2019

Ayora Díaz, Steffan Igor, ed. 2019. Taste, Politics, and Identities in Mexican Food. London ; New York: Bloomsbury Academic.

Chrzan, Janet, and Jacqueline Ricotta, eds. 2018. Organic Food, Farming and Culture. London, UK ; New York, NY, USA: Bloomsbury Publishing, Plc.

Counihan, Carole. 2018. Italian Food Activism in Urban Sardinia: Place, Taste, and Community. London, UK: Bloomsbury Academic.

Courtwright, David T. 2019. The Age of Addiction: How Bad Habits Became Big Business. Cambridge, Massachusetts: Belknap Press: An Imprint of Harvard University Press.

De Souza, Rebecca. 2019. Feeding the Other: Whiteness, Privilege, and Neoliberal Stigma in Food Pantries. Food, Health, and the Environment. Cambridge, MA: MIT Press.

Driem, George van. 2019. The Tale of Tea: A Comprehensive History of Tea from Prehistoric Times to the Present Day. Leiden ; Boston: Brill.

Gentilcore, David, and Matthew Smith, eds. 2018. Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century. London: Bloomsbury Academic.

Gronow, Jukka, and Lotte Holm, eds. 2019. Everyday Eating in Denmark, Finland, Norway and Sweden: A Comparative Study of Meal Patterns, 1997-2012. London ; New York: Bloomsbury Academic.

Ichijo, Atsuko, Venetia Johannes, and Ronald Ranta, eds. 2019. The Emergence of National Food: The Dynamics of Food and Nationalism. London ; New York: Bloomsbury Academic.

Murcott, Anne. 2019. Introducing the Sociology of Food & Eating. London: New York : Bloomsbury Academic.

Rawlins, Roblyn, and David Livert. 2019. Making Dinner: How American Home Cooks Produce and Make Meaning out of the Evening Meal. London ; New York: Bloomsbury Academic.

Siegel, Benjamin Robert. 2018. Hungry Nation: Food, Famine, and the Making of Modern India. Cambridge, United Kingdom ; New York, NY: Cambridge University Press.

Tangires, Helen. 2019. Movable Markets: Food Wholesaling in the Twentieth-Century City. Hagley Library Studies in Business, Technology, and Politics. Baltimore: Johns Hopkins University Press.

Verene, Donald Phillip. 2018. The Science of Cookery and the Art of Eating Well: Philosophical and Historical Reflections on Food and Dining in Culture. ibidem Press.

Wallach, Jennifer Jensen. 2019. Getting What We Need Ourselves: How Food Has Shaped African American Life. Lanham: Rowman & Littlefield Publishers.

March 2019

Bowen, Sarah, Joslyn Brenton, and Sinikka Elliott. 2019. Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It. New York, NY, United States of America: Oxford University Press.

Zhen, Willa. 2019. Food Studies: A Hands-On Guide. New York: Bloomsbury Academic.

February 2019

Herrmann, Rachel B., ed. 2019. To Feast on Us as Their Prey: Cannibalism and the Early Modern Atlantic. Fayetteville: University of Arkansas Press.

Holt-Giménez, Eric. 2019. Can We Feed the World without Destroying It? Global Futures. Cambridge, UK ; Medford, MA: Polity Press.

Keyser, Catherine. 2018. Artificial Color: Modern Food and Racial Fictions. New York: Oxford University Press.

Morris, Jonathan. 2019. Coffee: A Global History. London: Reaktion Books.

Wright, Laura. 2019. Through a Vegan Studies Lens: Textual Ethics and Lived Activism. Cultural Ecologies of Food in the 21st Century. Reno ; Las Vegas: University of Nevada Press.

January 2019

Colás, Alejandro, Jason Edwards, Jane Levi, and Sami Zubaida. 2018. Food, Politics, and Society: Social Theory and the Modern Food System. Oakland, California: University of California Press.

Wilk, Richard R., and Shingo Hamada. 2018. Seafood: Ocean to the Plate. New York: Routledge.

Leong, Elaine Yuen Tien. 2018. Recipes and Everyday Knowledge: Medicine, Science, and the Household in Early Modern England. Chicago ; London: The University of Chicago Press.

Martell, Jessica, Adam Fajardo, and Philip Keel Geheber, eds. 2019. Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde. Gainesville: University Press of Florida.

Wallach, Jennifer Jensen. 2018. Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America. Chapel Hill: The University of North Carolina Press.

Warnes, Andrew. 2018. How the Shopping Cart Explains Global Consumerism. Oakland, California: University of California Press.

Wirzba, Norman. 2019. Food and Faith: A Theology of Eating. Second edition. Cambridge, United Kingdom ; New York, NY: Cambridge University Press.

December 2018

Pearlman, Alison. 2018. May We Suggest: Restaurant Menus and the Art of Persuasion. Chicago: Surrey Books, an Agate Imprint.

Santich, Barbara. 2018. The Original Mediterranean Cuisine: Medieval Recipes for Today. Second edition. Sheffield, UK ; Bristol, CT: Equinox Publishing Ltd.

Stokes, Ashli Quesinberry, and Wendy Atkins-Sayre. 2016. Consuming Identity: The Role of Food in Redefining the South. Jackson: University Press of Mississippi.

November 2018

Beasley, Sandra, ed. 2018. Vinegar and Char: Verse from the Southern Foodways Alliance. Athens: University of Georgia Press.

Fantasia, Rick. 2018. French Gastronomy and the Magic of Americanism. Politics, History, and Social Change. Philadelphia: Temple University Press.

October 2018

Colás, Alejandro, Jason Edwards, Jane Levi, and Sami Zubaida. 2018. Food, Politics, and Society: Social Theory and the Modern Food System. Oakland, California: University of California Press.

Crane, Jonathan K. 2018. Eating Ethically: Religion and Science for a Better Diet. New York: Columbia University Press.

 Dixon, B. A. 2018. Food Justice and Narrative Ethics: Reading Stories for Ethical Awareness and Activism. 1 Edition. New York: Bloomsbury Academic.

Dutch, Jennifer Rachel. 2018. Look Who’s Cooking: The Rhetoric of American Home Cooking Traditions in the Twenty-First Century. Jackson, MS: University Press of Mississippi.

Heine, Peter. 2018. The Culinary Crescent: A History of Middle Eastern Cuisine. Translated by Peter Lewis. Gingko Library.

Swanson, Heather Anne, Marianne E. Lien, and Gro Ween, eds. 2018. Domestication Gone Wild: Politics and Practices of Multispecies Relations. Durham: Duke University Press.

September 2018

Counihan, Carole, and Susanne Højlund, eds. 2018. Making Taste Public: Ethnographies of Food and the Senses. London, UK: Bloomsbury Academic.

Hamilton, Shane. 2018. Supermarket USA: Food and Power in the Cold War Farms Race. 1st edition. New Haven, CT: Yale University Press.

Konefal, Jason, and Maki Hatanaka. 2019. Twenty Lessons in the Sociology of Food and Agriculture. Lessons in Sociology. New York, NY: Oxford University Press.

August 2018

Lane, Christel. 2018. From Taverns to Gastropubs: Food, Drink, and Sociality in England. New product edition. New York, NY: Oxford University Press.

Muckenhoupt, Meg. 2018. Cabbage: A Global History. Reaktion Books.

Nystrom, Justin A. 2018. Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture. Southern Foodways Alliance : Studies in Culture, People, and Place. Athens: The University of Georgia Press.

Peres, Tanya M., and Aaron Deter-Wolf, eds. 2018. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast. Archaeology of Food. Tuscaloosa: The University of Alabama Press.

Pinsker, Shachar. 2018. A Rich Brew: How Cafés Created Modern Jewish Culture. New York: New York University Press.

Quinzio, Jeri. 2018. Dessert: A Tale of Happy Endings. Reaktion Books.

Sbicca, Joshua. 2018. Food Justice Now! Deepening the Roots of Social Struggle. Minneapolis, MN: University of Minnesota Press.

Tominc, Ana. 2017. The Discursive Construction of Class and Lifestyle: Celebrity Chef Cookbooks in Post-Socialist Slovenia. Discourse Approaches to Politics, Society and Culture (DAPSAC), volume 75. Amsterdam ; Philadelphia: John Benjamins Publishing Company.

July 2018

Anderson, Heather Arndt. 2018. Berries: A Global History. Reaktion Books.

Buller, Henry, and Emma Roe. 2018. Food and Animal Welfare. London ; New York: Bloomsbury Academic.

Cassarino, Stacie. 2018. Culinary Poetics and Edible Images in Twentieth-Century American Literature. Columbus: The Ohio State University Press.

Davison, Jan. 2018. Pickles: A Global History. Reaktion Books.

Hassibi, Saman, and Amir Sayadabdi, trans. 2018. A Persian Cookbook: The Manual by Bavarchi. Prospect Books.

Kissane, Christopher, Beat Kümin, and Brian Cowan. 2018. Food, Religion and Communities in Early Modern Europe. Bloomsbury Academic.

Maio, Dina M. Di. 2018. Authentic Italian: The Real Story of Italy’s Food and Its People. Dina Di Maio.

Mason, Laura. 2018. Sweets and Candy: A Global History. Reaktion Books.

Rankin, Julian, and John Edge. 2018. Catfish Dream: Ed Scott’s Fight for His Family Farm and Racial Justice in the Mississippi Delta. Athens, GA: University of Georgia Press.

Tippen, Carrie Helms. 2018. Inventing Authenticity: How Cookbook Writers Redefine Southern Identity. Food and Foodways. Fayetteville: The University of Arkansas Press.

June 2018

Alexander, Jeffrey W. 2018. Drinking Bomb and Shooting Meth: Alcohol and Drug Use in Japan. Asia Shorts, number 1. Ann Arbor, MI: Association for Asian Studies, Inc.

Arnold, Bruce Makoto, Tanfer Emin-Tunc, and Raymond Douglas Chong, eds. 2018. Chop Suey and Sushi from Sea to Shining Sea: Chinese and Japanese Restaurants in the United States. Food and Foodways Series. Fayetteville: The University of Arkansas Press.

Bhushi, Kiranmayi, ed. 2017. Farm to Fingers: The Culture and Politics of Food in Contemporary India. New York: Cambridge University Press.

Crowther, Gillian. 2018. Eating Culture: An Anthropological Guide to Food. Second Edition. 2 edition. University of Toronto Press, Higher Education Division.

Gálvez, Alyshia. 2018. Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico. First edition. Oakland, California: University of California Press.

Hudgins, Sharon, and Tom Hudgins. 2018. T-Bone Whacks and Caviar Snacks: Cooking with Two Texans in Siberia and the Russian Far East. Number 5 in the Great American Cooking Series. Denton, Texas: University of North Texas Press.

Isin, Priscilla Mary. 2018. Bountiful Empire: A History of Ottoman Cuisine. Reaktion Books.

Jackson, Peter, Helene Brembeck, Jonathan Everts, Maria Fuentes, Bente Halkier, Frej Daniel Hertz, Angela Meah, Valerie Viehoff, and Christine Wenzl. 2018. Reframing Convenience Food. 1st ed. 2018 edition. Palgrave Macmillan.

Khorana, Sukhmani. 2018. The Tastes and Politics of Inter-Cultural Food in Australia. Media, Culture and Communication in Asia-Pacific Societies. London ; New York: Rowman & Littlefield International.

Moran, Rachel Louise. 2018. Governing Bodies: American Politics and the Shaping of the Modern Physique. 1st edition. Politics and Culture in Modern America. Philadelphia: University of Pennsylvania Press.

Roth, Matthew. 2018. Magic Bean: The Rise of Soy in America. CultureAmerica. Lawrence, Kansas: University Press of Kansas.

Saberi, Helen. 2018. Teatimes: A World Tour. Reaktion Books.

Schneider, Tanja, ed. 2018. Digital Food Activism. Critical Food Studies 13. Abingdon, Oxon ; New York, NY: Routledge.

Shahani, Gitanjali, ed. 2018. Food and Literature. Cambridge Critical Concepts. Cambridge: Cambridge University Press.

May 2018

Bois, Christine M. Du. 2018. The Story of Soy. Reaktion Books.

Demossier, Marion. 2018. Burgundy: A Global Anthropology of Place and Taste. New Directions in Anthropology, Volume 43. New York: Berghahn Books.

Diner, Hasia R., and Simone Cinotto, eds. 2018. Global Jewish Foodways: A History. At Table. Lincoln: University of Nebraska Press.

Riches, Graham. 2018. Food Bank Nations: Poverty, Corporate Charity and the Right to Food. Routledge Studies in Food, Society and the Environment. Abingdon, Oxon ; New York, NY: Routledge.

Waltz, Lynn. 2018. Hog Wild: The Battle for Workers’ Rights at the World’s Largest Slaughterhouse. University Of Iowa Press.

April 2018

Anderson, Jean, Carolina Miranda, and Barbara Pezzotti, eds. 2018. Blood on the Table: Essays on Food in International Crime Fiction. Jefferson, North Carolina: McFarland & Company, Inc., Publishers.

Armanios, Febe, and Boğaç A. Ergene. 2018. Halal Food: A History. New York, NY: Oxford University Press.

Lemon, Rebecca. 2018. Addiction and Devotion in Early Modern England. 1st edition. Haney Foundation Series. Philadelphia: University of Pennsylvania Press.

Lesica, Nicholas A. 2018. A Conversation about Healthy Eating. 1 edition. UCL Press.

Stalker, Nancy K., ed. 2018. Devouring Japan: Global Perspectives on Japanese Culinary Identity. New York, NY: Oxford University Press.

Zanoni, Elizabeth. 2018. Migrant Marketplaces: Food and Italians in North and South America. Urbana: University of Illinois Press.

 Zeide, Anna. 2018. Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Oakland, California: University of California Press.

March 2018

Bivar, Venus. 2018. Organic Resistance: The Struggle over Industrial Farming in Postwar France. Flows, Migrations, and Exchanges. Chapel Hill: University of North Carolina Press.

Coles, Robert, and Al Clayton. 2018. Still Hungry in America. Athens, Georgia: University of Georgia Press.

Eighmey, Rae Katherine. 2018. Stirring the Pot with Benjamin Franklin: A Founding Father’s Culinary Adventures. Washington, DC: Smithsonian Books.

Leissle, Kristy. 2018. Cocoa. Resources Series. Medford, MA: Polity Press.

McKenna, Erin. 2018. Livestock: Food, Fiber, and Friends. Animals Voices, Animal Worlds. Athens, Georgia: University of Georgia Press.

Murguía, Salvador Jimenez. 2018. Food as a Mechanism of Control and Resistance in Jails and Prisons: Diets of Disrepute. Lanham: Lexington Books.

Van Deman, Ruth, Fanny Walker Yeatman, and Justin Nordstrom. 2018. Aunt Sammy’s Radio Recipes. A revised edition of the 1927 cookbook with supporting materials and historical perspectives. Food and Foodways. Fayetteville: The University of Arkansas Press.

February 2018

Adams, Carol J. 2018. Burger. Object Lessons. New York: Bloomsbury Academic.

Bottinelli, Silvia, and Margherita D’Ayala Valva, eds. 2017. The Taste of Art: Cooking, Food, and Counterculture in Contemporary Practices. Food and Foodways. Fayetteville, Ark: The University of Arkansas Press.

Chappell, M. Jahi. 2018. Beginning to End Hunger: Food and the Environment in Belo Horizonte, Brazil, and Beyond. Oakland, California: University of California Press.

Lange, Michael A. 2017. Meanings of Maple: An Ethnography of Sugaring. Fayetteville, AR: University of Arkansas Press.

Peña, Devon Gerardo, Luz Calvo, Pancho McFarland, and Gabriel R. Valle, eds. 2017. Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives. Food and Foodways. Fayetteville: The University of Arkansas.

January 2018

Albala, Ken. 2018. Noodle Soup: Recipes, Techniques, Obsession. Urbana: University of Illinois.

 Avieli, Nir. 2017. Food and Power: A Culinary Ethnography of Israel. California Studies in Food and Culture 67. Oakland, California: University of California Press.

Bitar, Adrienne Rose. 2017. Diet and the Disease of Civilization. New Brunswick, New Jersey: Rutgers University Press.

Cohen, Mathilde, and Yoriko Otomo, eds. 2017. Making Milk: The Past, Present and Future of Our Primary Food. Bloomsbury Academic.

Crane, Jonathan K. 2018. Eating Ethically: Religion and Science for a Better Diet. New York: Columbia University Press.

Dalby, Andrew, and Rachel Dalby. 2017. Gifts of the Gods: A History of Food in Greece. Reaktion Books, Limited.

Deetz, Kelley Fanto. 2017. Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. Lexington, Kentucky: University Press of Kentucky.

Hunt, Kathy. 2017. Herring: A Global History. Reaktion Books.

Joassart, Pascale, and Fernando J. Bosco, eds. 2018. Food and Place: A Critical Exploration. Lanham: Rowman & Littlefield.

Jones, Michael Owen. 2017. Corn: A Global History. Reaktion Books.

Lane, Yvette Florio. 2018. Shrimp: A Global History. 1 edition. Reaktion Books.

Lebesco, Kathleen, and Peter Naccarato, eds. 2017. The Bloomsbury Handbook of Food and Popular Culture. London, UK ; New York, NY: Bloomsbury Academic.

LeVasseur, Todd. 2017. Religious Agrarianism and the Return of Place: From Values to Practice in Sustainable Agriculture. Suny Series on Religion and the Environment. Albany, NY: State University of New York.

Matejowsky, Ty. 2017. Fast Food Globalization in the Provincial Philippines. Lanham: Lexington Books.

Nasrallah, Nawal, ed. 2018. Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook. Islamic History and Civilization, V. 148. Leiden ; Boston: Brill.

Packard, Jennifer. 2018a. A Taste of Broadway: Food in Musical Theater. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Rhind, Jennifer, and Gregor Law. 2018. Cooking for the Senses: Vegan Neurogastronomy. London ; Philadelphia: Singing Dragon.

Tillie, Carolyn. 2017. Oyster: A Global History. Reaktion Books.

December 2017

Carol J. Adams. 2018. Burger. Object Lessons. New York: Bloomsbury Academic.

Hoenig, John. 2017. Garden Variety: The American Tomato from Corporate to Heirloom. Arts and Traditions of the Table. New York: Columbia University Press.

Kraig, Bruce. 2017. A Rich and Fertile Land: A History of Food in America. London: Reaktion Books.

Marquis, Susan L. 2017. I Am Not a Tractor! How Florida Farmworkers Took on the Fast Food Giants and Won. Ithaca: ILR Press, an imprint of Cornell University Press.

November 2017

Bitar, Adrienne Rose. 2017. Diet and the Disease of Civilization. New Brunswick, New Jersey: Rutgers University Press.

Cann, Candi K., ed. 2017. Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the Afterlife. University Press of Kentucky.

McIver, Katherine A. 2017. Kitchens, Cooking, and Eating in Medieval Italy. Lanham: Rowman & Littlefield.

Miller, Laura J. 2017. Building Nature’s Market: The Business and Politics of Natural Foods. Chicago ; London: The University of Chicago Press.

Moreno, Maria Paz. 2017. Madrid: A Culinary History. Lanham: Rowman & Littlefield Publishers.

Neswald, Elizabeth, David F. Smith, and Ulrike Thoms, eds. 2017. Setting Nutritional Standards: Theory, Policies, Practices. Rochester Studies in Medical History, v. 38. Rochester, NY: University of Rochester Press.

Parsons, Julie M. 2016. Gender, Class and Food: Families, Bodies and Health. 1st ed. 2015 edition. Palgrave Macmillan.

Robidoux, Michael A., and Courtney W. Mason, eds. 2017. A Land Not Forgotten: Indigenous Food Security and Land-Based Practices in Northern Ontario. 1 edition. University of Manitoba Press.

Treitel, Corinna. 2017. Eating Nature in Modern Germany: Food, Agriculture, and Environment, c.1870 to 2000. Cambridge: Cambridge University Press.

Ventura, Steve, and Martin Bailkey, eds. 2017. Good Food, Strong Communities: Promoting Social Justice through Local and Regional Food Systems. Iowa City: University of Iowa Press.

Vodeb, Oliver. 2017. Food Democracy: Critical Lessons in Food, Communication, Design and Art. Intellect Ltd.

Weinreb, Alice Autumn. 2017. Modern Hungers: Food and Power in Twentieth-Century Germany. New York, NY: Oxford University Press.

October 2017

Abbots, Emma-Jayne. 2017. The Agency of Eating: Mediation, Food and the Body. Contemporary Food Studies : Economy, Culture and Politics. London ; New York: Bloomsbury Academic.

Best, Amy L. 2017. Fast-Food Kids: French Fries, Lunch Lines and Social Ties. NYU Press.

Boulud, Daniel. 2017. Letters to a Young Chef. Rev. and updated. New York, NY: Basic Books.

Collingham, Lizzie. 2017. The Taste of Empire: How Britain’s Quest for Food Shaped the Modern World. New York, NY: Basic Books.

Haddix, Carol Mighton, Bruce Kraig, and Colleen Taylor Sen, eds. 2017. The Chicago Food Encyclopedia. Heartland Foodways. Urbana: The University of Illinois Press.

Hostetter, Aaron Kenneth. 2017. Political Appetites: Food in Medieval English Romance. Interventions: New Studies in Medieval Culture. Columbus: The Ohio State University Press.

Ives, Sarah Fleming. 2017. Steeped in Heritage: The Racial Politics of South African Rooibos Tea. New Ecologies for the Twenty-First Century. Durham: Duke University Press.

Marsden, Terry. 2017. Agri-Food and Rural Development: Sustainable Place-Making. Contemporary Food Studies: Economy, Culture and Politics. London ; New York, NY: Bloomsbury Academic.

Meulen, Nicolaj van der, Jörg Wiesel, and Anneli Käsmayr, eds. 2017. Culinary Turn: Aesthetic Practice of Cookery. Aesthetic Practice, volume 1. Bielefeld: Transcript.

Padoongpatt, Mark. 2017. Flavors of Empire: Food and the Making of Thai America. American Crossroads. Oakland, California: University of California Press.

Parasecoli, Fabio. 2017. Knowing Where It Comes from: Labeling Traditional Foods to Compete in a Global Market. Iowa City, Iowa: University of Iowa Press.

Shields, David S. 2017. The Culinarians: Lives and Careers from the First Age of American Fine Dining. Chicago: The University of Chicago Press.

Thiessen, Janis. 2017. Snacks: A Canadian Food History. 1 edition. University of Manitoba Press.

Tillie, Carolyn. 2017. Oyster: A Global History. Reaktion Books.

September 2017

Haddix, Carol Mighton, Bruce Kraig, and Colleen Taylor Sen, eds. 2017. The Chicago Food Encyclopedia. Heartland Foodways. Urbana: The University of Illinois Press.

LaBarbera-Twarog, Emily E. 2017. Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America. New York City: Oxford University Press.

Riley, Barry. 2017. An Uneasy Benevolence: The Political History of American Food Aid. New York, NY: Oxford University Press.

August 2017

Alkon, Alison Hope, and Julie Guthman, eds. 2017. The New Food Activism: Opposition, Cooperation, and Collective Action. Oakland, California: University of California Press.

Futrell, Susan. 2017. Good Apples: Behind Every Bite. Iowa City: University of Iowa Press.

Notaker, Henry. 2017. A History of Cookbooks: From Kitchen to Page over Seven Centuries. California Studies in Food and Culture 64. Oakland, California: University of California Press.

Oxfeld, Ellen. 2017. Bitter and Sweet: Food, Meaning, and Modernity in Rural China. California Studies in Food and Culture 63. Oakland, California: University of California Press.

Rappaport, Erika Diane. 2017. A Thirst for Empire: How Tea Shaped the Modern World. Princeton: Princeton University Press.

Sherwood, Stephen G., Alberto Arce, and Myriam Paredes, eds. 2017. Food, Agriculture and Social Change: The Everyday Vitality of Latin America. Earthscan Food and Agriculture Series. London ; NewYork, NY: Routledge, an imprint of the Taylor & Francis Group.

Shinichiro Ogata. 2017. JIKIFU: A Japanese Aesthetics of Taste. Tokyo: University of Tokyo Press.

Wallach, Jennifer Jensen, and Michael D. Wise, eds. 2016. The Routledge History of American Foodways. The Routledge Histories. New York: Routledge, Taylor & Francis Group.

July 2017

Kowalchuk, Kristine, ed. 2017. Preserving on Paper: Seventeenth-Century Englishwomen’s Receipt Books. University of Toronto Press.

Miller, Tim. 2017. American Home Cooking: A Popular History. Rowman & Littlefield Studies in Food and Gastronomy. Lanham [Maryland]: Rowman & Littlefield.

Money, Nicholas P. 2017. Mushrooms: A Natural and Cultural History. Reaktion Books.

Naccarato, Peter, Zachary Nowak, and Elgin K. Eckert, eds. 2017. Representing Italy through Food. London ; New York: Bloomsbury Academic.

Ruis, A. R. 2017. Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States. Critical Issues in Health and Medicine. New Brunswick: Rutgers University Press.

June 2017

Altamiras, Juan, and Vicky Hayward. 2017. New Art of Cookery: A Spanish Friar’s Kitchen Notebook. Lanham: Rowman & Littlefield.

Brink, H. M. van den, and Yne Hogetoorn. 2016. Tasting Spain: A Culinary Tour. First paperback edition. London: Armchair Traveller.

Civitello, Linda. 2017. Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. Heartland Foodways. Urbana: University of Illinois Press.

Elias, Megan J. 2017. Food on the Page: Cookbooks and American Culture. 1st edition. Philadelphia: University of Pennsylvania Press.

Gisolfi, Monica R. 2017. The Takeover: Chicken Farming and the Roots of American Agribusiness. Environmental History and the American South. Athens: University of Georgia Press.

Pink, Sarah. 2017. Home: Ethnography and Design. Home. London ; New York: Bloomsbury Academic.

Szabo, Michelle, and Shelley L. Koch, eds. 2017. Food, Masculinities, and Home: Interdisciplinary Perspectives. Home. London ; New York: Bloomsbury Academic.

May 2017

Chrzan, Janet, and John A. Brett, eds. 2017. Food Research: Nutritional Anthropology and Archaeological Methods. Research Methods for Anthropological Studies of Food and Nutrition, volume I. New York: Berghahn.

Futrell, Susan. 2017. Good Apples: Behind Every Bite. Iowa City: University Of Iowa Press.

Kelly, Casey Ryan. 2017. Food Television and Otherness in the Age of Globalization. Lanham, Maryland: Lexington Books.

Long, Lucy. 2017. Honey: A Global History. Reaktion Books.

Mason, Pamela, and Tim Lang. 2017. Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System. Abingdon, Oxon ; New York, NY: Routledge.

Mathews, Jennifer P., and Thomas H. Guderjan, eds. 2017. The Value of Things: Prehistoric to Contemporary Commodities in the Maya Region. Tucson: The University of Arizona Press.

Naccarato, Peter, Zachary Nowak, and Elgin K. Eckert, eds. 2017. Representing Italy through Food. London ; New York: Bloomsbury Academic.

O’Connor, Kaori. 2017. Seaweed: A Global History. Reaktion Books.

Sebastia, Brigitte, ed. 2017. Eating Traditional Food: Politics, Identity and Practices. Routledge Studies in Food, Society and Environment. London ; New York: Routledge, Taylor & Francis Group/Earthscan from Routledge.

Stone, Damien. 2017. Pomegranate: A Global History. Reaktion Books.

Wilson, Marisa L., ed. 2017. Postcolonialism, Indigeneity and Struggles for Food Sovereignty: Alternative Food Networks in the Subaltern World. Routledge Research in New Postcolonialisms. London ; New York: Routledge, Taylor & Francis Group.

April 2017

Caldwell, Wayne, Stew Hilts, and Bronwynne Wilton, eds. 2017. Farmland Preservation: Land for Future Generations. 2nd ed. Winnipeg, Manitoba, Canada: University of Manitoba Press.

Finn, S. Margot. 2017. Discriminating Taste: How Class Anxiety Created the American Food Revolution. New Brunswick, New Jersey: Rutgers University Press.

Güzey, Demet. 2017. Food on Foot: A History of Eating on Trails or in the Wild. Food on the Go. Lanham: Rowman & Littlefield.

Nichols, Deborah L., Frances F. Berdan, and Michael Ernest Smith, eds. 2017. Rethinking the Aztec Economy. Amerind Series in Anthropology. Tucson: The University of Arizona Press.

Ocejo, Richard E. 2017. Masters of Craft: Old Jobs in the New Urban Economy. Princeton: Princeton University Press.

Stewart, Claire. 2017. As Long as We Both Shall Eat: A History of Wedding Food and Feasts. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Veit, Helen Zoe, ed. 2017. Food in the American Gilded Age. American Food in History. East Lansing: Michigan State University Press.

March 2017

Albala, Ken. 2017. Beans: A History. Reprint edition. Bloomsbury Academic.

Cherry, Elizabeth Regan. 2016. Culture and Activism: Animal Rights in France and the United States. Solving Social Problems. London ; New York: Routledge Taylor & Francis Group.

Chrzan, Janet, and John A. Brett, eds. 2017. Food Research: Nutritional Anthropology and Archaeological Methods. Research Methods for Anthropological Studies of Food and Nutrition, volume I. New York: Berghahn Books.

Janssen, Brandi. 2017. Making Local Food Work: The Challenges and Opportunities of Today’s Small Farmers. Iowa City: University of Iowa Press.

Kosar, Kevin R. 2017. Moonshine: A Global History. Reaktion Books.

Miller, Cynthia J., and A. Bowdoin Van Riper, eds. 2017. What’s Eating You?: Food and Horror on Screen. New York: Bloomsbury Academic.

Poulain, Jean-Pierre. 2017. The Sociology of Food: Eating and the Place of Food in Society. London ; New York: Bloomsbury Academic.

Stokes, Ashli Quesinberry, and Wendy Atkins-Sayre. 2016. Consuming Identity: The Role of Food in Redefining the South. Jackson: University Press of Mississippi.

Rhys-Taylor, Alex. 2017. Food and Multiculture: A Sensory Ethnography of East London. Sensory Studies Series. London, UK ; New York, NY, USA: Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.

Trauger, Amy. 2017. We Want Land to Live: Making Political Space for Food Sovereignty. Geographies of Justice and Social Transformation 33. Athens: University of Georgia Press.

February 2017

Bauch, Nicholas. 2016. A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise. California Studies in Food and Culture 62. Oakland, California: University of California Press.

Bosso, Christopher J. 2017. Framing the Farm Bill: Interests, Ideology, and the Agricultural Act of 2014. Lawrence, Kansas: University Press of Kansas.

Guptill, Amy E., Denise A. Copelton, and Betsy Lucal. 2016. Food & Society: Principles and Paradoxes. Cambridge ; Malden, MA: Polity Press.

Miller, Adrian. 2017. The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. Chapel Hill: The University of North Carolina Press.

Murray, Edmundo, ed. 2015. A Symphony of Flavors: Food and Music in Concert. Cambridge Scholars Publishing.

Pennell, James R. 2016. Local Vino: The Winery Boom in the Heartland. Heartland Foodways. Urbana, IL: University of Illinois Press.

Newman, Lenore. 2017. Speaking in Cod Tongues: A Canadian Culinary Journey. Regina, Saskatchewan: University of Regina Press.

Sen, Colleen Taylor. 2015. Feasts and Fasts: A History of Food in India. Foods and Nations. London, UK: Reaktion Books.

Wertz, Spencer K. 2016. Food and Philosophy: Selected Essays. Fort Worth, Texas: TCU Press.

Yates-Doerr, Emily. 2015. The Weight of Obesity: Hunger and Global Health in Postwar Guatemala. California Studies in Food and Culture 57. Oakland, California: University of California Press.

January 2017

Campbell, Jodi. 2017. At the First Table: Food and Social Identity in Early Modern Spain. Early Modern Cultural Studies. Lincoln: University of Nebraska Press.

Madison, Mike. 2016. Fruitful Labor: Deep Ecology of a Small Farm. CreateSpace Independent Publishing Platform.

Pérez, Elizabeth. 2016. Religion in the Kitchen: Cooking, Talking, and the Making of Black Atlantic Traditions. North American Religions. New York: New York University Press.

Winders, William. 2017. Grains. Cambridge, UK ; Malden, MA: Polity Press.

December 2016

Camplin, Erika. 2016. Prison Food in America. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Cargill, Kima, ed. 2016. Food Cults: How Fads, Dogma, and Doctrine Influence Diet. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Hayden, Brian. 2016. Feasting in Southeast Asia. Honolulu: University of Hawaiʻi Press.

Lapegna, Pablo. 2016. Soybeans and Power: Genetically Modified Crops, Environmental Politics, and Social Movements in Argentina. Global and Comparative Ethnography. New York: Oxford University Press.

Mendelson, Anne. 2016. Chow Chop Suey: Food and the Chinese American Journey. Arts and Traditions of the Table: Perspectives on Culinary History. New York: Columbia University Press.

Okie, Thomas. 2016. The Georgia Peach: Culture, Agriculture, and Environment in the American South. Cambridge Studies on the American South. New York, NY: Cambridge University Press.

Portnoy, Sarah J. 2016. Food, Health, and Culture in Latino Los Angeles. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Von Hoffmann, Viktoria. 2016. From Gluttony to Enlightenment: The World of Taste in Early Modern Europe. Studies in Sensory History. Urbana, IL: University of Illinois Press.

November 2016

Grasseni, Cristina. 2016. The Heritage Arena: Reinventing Cheese in the Italian Alps. Food, Nutrition, and Culture, v. 8. New York: Berghahn Books.

Kimura, Aya Hirata, and Krisnawati Suryanata, eds. 2016. Food and Power in Hawaiʻi: Visions of Food Democracy. Food in Asia and the Pacific. Honolulu: University of Hawaiʻi Press.

Lindenfeld, Laura, and Fabio Parasecoli. 2016. Feasting Our Eyes: Food Films and Cultural Identity in the United States. New York: Columbia University Press.

Probyn, Elspeth. 2016. Eating the Ocean. Durham: Duke University Press.

Rath, Eric C. 2016. Japan’s Cuisines: Food, Place and Identity. London: Reaktion Books.

Ziegelman, Jane, and Andrew Coe. 2016. A Square Meal: A Culinary History of the Great Depression. New York, NY: Harper.

October 2016

Anderson, Colin R., Jennifer Brady, and Charles Z. Levkoe, eds. 2016. Conversations in Food Studies. University of Manitoba Press.

Anderson, Heather Arndt. 2016. Chillies: A Global History. London: Reaktion Books.

Kirker, Constance L., and Mary Newman. 2016. Edible Flowers: A Global History. London: Reaktion Books.

Lien, Vu Hong. 2016. Rice and Baguette: A History of Food in Vietnam. London: Reaktion Books.

Martin-McAuliffe, Samantha L., ed. 2016. Food and Architecture: At The Table. Bloomsbury Academic.

O’Brien, Charmaine. 2016. The Colonial Kitchen: Australia 1788-1901. Rowman & Littlefield Publishers.

Weinraub, Judith. 2016. Salad: A Global History. London: Reaktion Books.

September 2016

Bellows, Anne C., Flavio L. S. Valente, Stefanie Lemke, and Maria Daniela Núñez Burbano de Lara, eds. 2016. Gender, Nutrition, and the Human Right to Adequate Food: Toward an Inclusive Framework. Routledge Research in Gender and Society 47. New York: Routledge.

Erby, Kelly. 2016. Restaurant Republic: The Rise of Public Dining in Boston. A Quadrant Book. Minneapolis, MN: University Of Minnesota Press.

Gyimah-Brempong, Kwabena, Michael Johnson, and Hiroyuki Takeshima, eds. 2016. The Nigerian Rice Economy: Policy Options for Transforming Production, Marketing, and Trade. International Food Policy Research Institute.

Harland, Gail. 2016. Snowdrop. London: Reaktion Books.

Koc, Mustafa, Jennifer Sumner, and Anthony Winson, eds. 2016. Critical Perspectives in Food Studies. 2 edition. Don Mills, Ontario: Oxford University Press Canada.

Larsen, Dennis M. 2016. Hop King: Ezra Meeker’s Boom Years. Pullman, Washington: Washington State University Press.

Zoladz, Marcia. 2016. Rio de Janeiro: A Food Biography. The Big City Food Biography Series. Lanham: Rowman & Littlefield.

August 2016

Kimura, Aya Hirata. 2016. Radiation Brain Moms and Citizen Scientists: The Gender Politics of Food Contamination after the Fukushima. Durham: Duke University Press.

Long, Lucy M. 2016. Ethnic American Cooking: Recipes for Living in a New World. Lanham: Rowman & Littlefield Publishing Group, Inc.

Perullo, Nicola. 2016. Taste as Experience: The Philosophy and Aesthetics of Food. American edition. Arts and Traditions of the Table. New York: Columbia University Press.

Reynolds, Kristin, and Nevin Cohen. 2016. Beyond the Kale: Urban Agriculture and Social Justice Activism in New York City. Geographies of Justice and Social Transformation 28. Athens, Georgia: University of Georgia Press.

Weiss, Brad. 2016. Real Pigs: Shifting Values in the Field of Local Pork. Durham: Duke University Press.

July 2016

Opazo, M. Pilar. 2016. Appetite for Innovation: Creativity and Change at elBulli. New York: Columbia University Press.

Sekine, Kae, and Alessandro Bonanno. 2016. The Contradictions of Neoliberal Agri-Food: Corporations, Resistance, and Disasters in Japan. Rural Studies. Morgantown, West Virginia: West Virginia University Press.

June 2016

Allen, Gary. 2016. Can It!: The Perils and Pleasures of Preserving Foods. Reaktion Books.

Bégin, Camille. 2016. Taste of the Nation: The New Deal Search for America’s Food. Studies in Sensory History. Urbana: University of Illinois Press.

Bourne, Jr., Joel K. 2016. The End of Plenty: The Race to Feed a Crowded World. 1 edition. W. W. Norton & Company.

Cairns, Kate and Josée Johnston. 2015. Food and Femininity. Contemporary Food Studies : Economy, Culture and Politics. London ; New York: Bloomsbury Publishing.

DeSoucey, Michaela. 2016. Contested Tastes: Foie Gras and the Politics of Food. 1st edition. Princeton Studies in Cultural Sociology. Princeton, NJ: Princeton University Press.

DuPuis, E. Melanie. 2015. Dangerous Digestion: The Politics of American Dietary Advice. California Studies in Food and Culture 58. Oakland, California: University of California Press.

Elliott, Charlene, ed. 2016. How Canadians Communicate VI: Food Promotion, Consumption, and Controversy. 6 edition. Athabasca University Press.

FitzPatrick, Elizabeth, and James Kelly, eds. 2016. Food and Drink in Ireland. Royal Irish Academy.

Flammang, Janet A. 2016. Table Talk: Building Democracy One Meal at a Time. Urbana, IL: University of Illinois Press.

Haedicke, Michael A. 2016. Organizing Organic: Conflict and Compromise in an Emerging Market. Stanford, California: Stanford University Press.

Horowitz, Helen Lefkowitz. 2016. A Taste for Provence. Chicago ; London: University of Chicago Press.

Lum, Casey Man Kong, and Marc de Ferrière Le Vayer, eds. 2016. Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritages around the World. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Marx de Salcedo, Anastacia. 2015. Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat. New York, New York: Current.

Rees, Jonathan. 2016. Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America. Reprint edition. Johns Hopkins University Press.

Shershow, Scott Cutler. 2016. Bread. Object Lessons. New York: Bloomsbury Academic.

Squicciarini, M., and Johan F. M. Swinnen, eds. 2016. The Economics of Chocolate. First edition. Oxford: Oxford University Press.

May 2016

Barnard, Alex V. 2016. Freegans: Diving into the Wealth of Food Waste in America. Minneapolis: University of Minnesota Press.

Bégin, Camille. 2016. Taste of the Nation: The New Deal Search for America’s Food. Studies in Sensory History. Urbana: University of Illinois Press.

Dirks, Robert. 2016. Food in the Gilded Age: What Ordinary Americans Ate. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

DuPuis, E. Melanie. 2015. Dangerous Digestion: The Politics of American Dietary Advice. California Studies in Food and Culture 58. Oakland, California: University of California Press.

FitzPatrick, Elizabeth, and James Kelly, eds. 2016. Food and Drink in Ireland. Royal Irish Academy.

Haedicke, Michael A. 2016. Organizing Organic: Conflict and Compromise in an Emerging Market. Stanford, California: Stanford University Press.

Rees, Jonathan. 2016. Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America. Reprint edition. Johns Hopkins University Press.

Squicciarini, M., and Johan F. M. Swinnen, eds. 2016. The Economics of Chocolate. First edition. Oxford: Oxford University Press.

April 2016

Albala, Ken, ed. 2016. At the Table: Food and Family around the World. Santa Barbara, California: Greenwood, an Imprint of ABC-CLIO, LLC.

Halloran, Vivian Nun. 2016. The Immigrant Kitchen: Food, Ethnicity, and Diaspora. Columbus: The Ohio State University Press.

Horowitz, Roger. 2016. Kosher USA: How Coke Bacame Kosher and Other Tales of Modern Food. Arts and Traditions of the Table: Perspectives in Culinary History. New York: Columbia University Press.

Jay, Martha. 2016. Onions and Garlic: A Global History. London: Reaktion Books.

Lovegren, Sylvia. 2016. Melon: A Global History. London: Reaktion Books.

Moon, Michelle. 2016. Interpreting Food at Museums and Historic Sites. Interpreting History. Lanham: Rowman & Littlefield.

O’Connell, Rebecca, and Julia Brannen. 2016. Food, Families and Work. London ; New York: Bloomsbury Academic.

Phillipov, Michelle. 2016. Fats: A Global History. London: Reaktion Books.

Piatti-Farnell, Lorna. 2016. Banana: A Global History. London: Reaktion Books.

Southgate, Douglas, and Lois Roberts. 2016. Globalized Fruit, Local Entrepreneurs: How One Banana-Exporting Country Achieved Worldwide Reach. University of Pennsylvania Press.

March 2016 

Boisvert, Raymond D., and Lisa Heldke. 2016. Philosophers at Table: On Food and Being Human. Reaktion Books.

Broad, Garrett M. 2016. More than Just Food: Food Justice and Community Change. California Studies in Food and Culture 60. Oakland, California: University of California Press.

Broomfield, Andrea. 2016. Kansas City: A Food Biography. The Big City Food Biography Series. Lanham: Rowman & Littlefield.

Cayleff, Susan E. 2016. Nature’s Path: A History of Naturopathic Healing in America. Baltimore, Maryland: Johns Hopkins University Press.

Janes, Lauren. 2016. Colonial Food in Interwar Paris: The Taste of Empire. London ; New York: Bloomsbury Academic, an imprint of Bloomsbury Publishing, Plc.

Moyer-Nocchi, Karima. 2015. Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita. Perrysburg, OH: Medea.

Murcott, Anne, Warren Belasco, and Peter Jackson, eds. 2016. The Handbook of Food Research. London: Bloomsbury Academic.

Rawlinson, Mary C. 2016. The Right to Life: Bioethics and the Solidarity of Sovereign Bodies. New York: Columbia University Press.

Woolgar, C. M. 2016. The Culture of Food in England, 1200-1500. New Haven: Yale University Press.

February 2016

Feiring, Alice. 2016. For the Love of Wine: My Odyssey through the World’s Most Ancient Wine Culture. Lincoln: Potomac Books, an Imprint of the University of Nebraska Press.

Furrow, Dwight. 2016. American Foodie: Taste, Art, and the Cultural Revolution. Lanham, MD: Rowman & Littlefield.

Kew, Royal Botanic Gardens. 2016. Kew’s Teas, Tonics and Tipples: Inspiring Botanical Drinks to Excite Your Tastebuds. Kew, Richmond, Surrey: Royal Botanic Gardens, Kew.

Ray, Krishnendu. 2016. The Ethnic Restaurateur. London ; New York, NY: Bloomsbury Academic.

Smith, Andrew F. 2016. Fast Food: The Good, The Bad and The Hungry. London: Reaktion Books.

Warde, Alan. 2016. The Practice of Eating. Malden, MA: Polity Press.

January 2016 

Abarca, Meredith E., and Consuelo Carr Salas, eds. 2015. Latin@s’ Presence in the Food Industry: Changing How We Think about Food. University of Arkansas Press.

Albala, Ken, ed. 2014. The Food History Reader: Primary Sources. London ; New York: Bloomsbury Academic.

Black, Katherine J. 2015. Row by Row: Talking with Kentucky Gardeners. Athens, Ohio: Swallow Press, an imprint of Ohio University Press.

Davis, H. Louise, Karyn Pilgrim, and Madhudaya Sinha, eds. 2016. The Ecopolitics of Consumption: The Food Trade. Ecocritical Theory and Practice. Lanham: Lexington Books.

Sublette, Cammie M., and Jennifer Martin, eds. 2015. Devouring Cultures: Perspectives on Food, Power, and Identity from the Zombie Apocalypse to Downton Abbey. Fayetteville, AR: University of Arkansas Press.

Wilkins, John, and Robin Nadeau, eds. 2015. A Companion to Food in the Ancient World. Oxford: John Wiley & Sons Inc.

December 2015 

Bradley, Peri, ed. 2015. Food, Media and Contemporary Culture: The Edible Image. Houndmills, Basingstoke, Hampshire ; New York: Palgrave Macmillan.

Dieterle, Jill Marie, ed. 2015. Just Food: Philosophy, Justice, and Food. Lanham: Rowman & Littlefield International.

Ichijo, Atsuko, and Ronald Ranta. 2015. Food, National Identity and Nationalism: From Everyday to Global Politics. Basingstoke, Hampshire ; New York, NY: Palgrave Macmillan.

King, Melanie. 2015. Tea, Coffee & Chocolate: How We Fell in Love with Caffeine. Oxford: Bodleian Library, University of Oxford.

Vester, Katharina. 2015. A Taste of Power: Food and American Identities. First edition. California Studies in Food and Culture 59. Oakland, California: University of California Press.

November 2015

Couper, Alastair, Hance D. Smith, and Bruno Ciceri. 2015. Fishers and Plunderers: Theft, Slavery and Violence at Sea. Pluto Press.

Herrera, Remy, and Kin Chi Lau, eds. 2015. The Struggle for Food Sovereignty: Alternative Development and the Renewal of Peasant Societies Today. Pluto Press.

Mattozzi, Antonio, and Zachary Nowak. 2015. Inventing the Pizzeria: A History of Pizza Making in Naples. London, UK ; New York, NY, USA: Bloomsbury Academic An imprint of Bloomsbury Publishing Plc.

Parsons, Julie M. 2015. Gender, Class and Food: Families, Bodies and Health. Palgrave Macmillian Studies in Family and Intimate Life. London ; New York, NY: Palgrave Macmillan, in the UK is an imprint of Macmillan Publishers Limited.

September  2015

Allen, Gary. 2015. Sausage: A Global History. Reaktion Books.

Block, Daniel, and Howard Rosing. 2015. Chicago: A Food Biography. Big City Food Biographies Series. Lanham: Rowman and Littlefield.

Cargill, Kima. 2015. The Psychology of Overeating. London ; New York: Bloomsbury Academic.

Corvo, Paolo. 2015. Food Culture, Consumption and Society. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan.

Farrer, James, ed. 2015. The Globalization of Asian Cuisines. New York: Palgrave Macmillan.

Gerhard, Gesine. 2015. Nazi Hunger Politics: A History of Food in the Third Reich. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield.

Hunwick, Heather Delancey. 2015. Doughnut: A Global History. London: Reaktion Books.

Jung, Yuson, Jakob Klein, and Melissa L. Caldwell, eds. 2014. Ethical Eating in the Postsocialist and Socialist World. Berkeley: University of California Press.

Kerner, Susanne, Cynthia Chou, and Morten Warmind, eds. 2015. Commensality: From Everyday Food to Feast. London ; New York: Bloomsbury Academic.

Lien, Marianne E. 2015. Becoming Salmon: Aquaculture and the Domestication of a Fish. California Studies in Food and Culture 55. Oakland, California: University of California Press.

Miller, Ian. 2015. Water: A Global History. London: Reaktion Books.

Natha, Jesse, and Rowland Evans Robinson. 2015. Farming and Feasting with the Robinsons. Ferrisburgh, Vermont: Rokeby Museum.

O’Connor, Kaori. 2015. The Never-Ending Feast: The Anthropology and Archaeology of Feasting. London ; New York: Bloomsbury Academic.

Yarvin, Brian. 2015. Lamb: A Global History. London: Reaktion Books. October 1-31, 2015

Bowen, Sarah. 2015. Divided Spirits: Tequila, Mezcal, and the Politics of Production. California Studies in Food and Culture 56. Oakland, California: University of California Press.

Denker, Joel. 2015. The Carrot Purple and Other Curious Stories of the Food We Eat. Rowman & Littlefield Studies in Food and Gastronomy. Lanham [Maryland]: Rowman & Littlefield.

Field, Julie S., and Michael W. Graves, eds. 2015. Abundance and Resilience: Farming and Foraging in Ancient Kauaʻi. Honolulu: University of Hawaiʻi Press.

Finkelstein, Joanne. 2015. Fashioning Appetite: Restaurants and the Making of Modern Identity. Reprint edition. Columbia University Press.

Imbruce, Valerie. 2015. From Farm to Canal Street: Chinatown’s Alternative Food Network in the Global Marketplace. Ithaca: Cornell University Press.

Metheny, Karen Bescherer, and Mary Carolyn Beaudry, eds. 2015. Archaeology of Food: An Encyclopedia. Lanham: Rowman & Littlefield.

Lane, Christel. 2014. The Cultivation of Taste: Chefs and the Organization of Fine Dining. First edition. Oxford ; New York, NY: Oxford University Press.

Pacyga, Dominic A. 2015. Slaughterhouse: Chicago’s Union Stock Yard and the World It Made. Chicago: The University of Chicago Press.

Raviv, Yael. 2015. Falafel Nation: Cuisine and the Making of National Identity in Israel. Studies of Jews in Society. Lincoln, NB ; London: University of Nebraska Press.

August 2015

Long, Lucy M., ed. 2015. Ethnic American Food Today: A Cultural Encyclopedia. Lanham, Maryland: Rowman & Littlefield.

Swift, Candice Lowe, ed. 2015. Teaching Food and Culture. Walnut Creek, California: Left Coast Press, Inc.

Wallach, Jennifer Jensen, and Lindsey R. Swindall, eds. 2014. American Appetites: A Documentary Reader. Food and Foodways. Fayetteville, AR: University of Arkansas Press.

Wallach, Jennifer Jensen, ed. 2015. Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama. Fayetteville, AR: University of Arkansas Press.

June  2015

Gallani, Barbara. 2015. Dumplings: A Global History. Edible. London: Reaktion Books.

Goldstein, David B. 2013. Eating and Ethics in Shakespeare’s England. Cambridge; New York: Cambridge University Press.

Imbert, Dorothée, ed. 2015. Food and the City: Histories of Culture and Cultivation. Dumbarton Oaks Colloquium on the History of Landscape Architecture, XXXVI. Washington, D.C: Dumbarton Oaks Research Library and Collection.

Leschziner, Vanina. 2015. At the Chef’s Table: Culinary Creativity in Elite Restaurants. Stanford, California: Stanford University Press.

Masami, Yuki, and Michael Berman. 2015. Foodscapes of Contemporary Japanese Women Writers: An Ecocritical Journey around the Hearth of Modernity. Literatures, Cultures, and the Environment. New York: Palgrave Macmillan.

Nowak, Zachary. 2015. Truffle: A Global History. Edible. London: Reaktion Books.

Riley, Gillian. 2014. Food in Art: From Prehistory to the Renaissance. London: Reaktion Books.

Smith, Andrew F. 2015. Sugar: A Global History. Edible. London: Reaktion Books.

Smith, Matthew. 2015. Another Person’s Poison: A History of Food Allergy. Arts and Traditions of the Table: Perspectives on Culinary History. New York: Columbia University Press.

Williams, Ian. 2015. Tequila: A Global History. Edible. London: Reaktion Books.

Wipfli, Heather. 2015. The Global War on Tobacco: Mapping the World’s First Public Health Treaty. Baltimore: Johns Hopkins University Press.

July 2015

Cheung, Sidney C.H., ed. 2014. Rethinking Asian Food Heritage. Taipei, Taiwan: Foundation of Chinese Dietary Culture.

Edwards, Nina. 2015. Weeds. Reaktion Books.

Ellis, Markman, Richard Coulton, and Matthew Mauger. 2015. Empire of Tea: The Asian Leaf That Conquered the World. London: Reaktion Books.

Harris, Deborah Ann, and Patti Giuffre. 2015. Taking the Heat: Women Chefs and Gender Inequality in the Professional Kitchen. New Brunswick, New Jersey: Rutgers University Press.

Parker, Thomas. 2015. Tasting French Terroir: The History of an Idea. California Studies in Food and Culture 54. Oakland, California: University of California Press.