21 books in series

California Studies in Food and Culture

California Studies in Food and Culture is a 21-book series with 21 primary works first released in 1986 with contributions by Marion Nestle, Harvey Levenstein, R. Marie Griffith, Maestro Martino, Stefania Barzini, Susan Allport, John Keay, Jean-Louis Flandrin, Amy B. Trubek, Paul Freedman, Joan Reardon, Hervé This, Pierre Gagnaire, Laura Shapiro, John Varriano, Matt Mcallester, Julie Guthman, Merry White, Heather Paxson, Rachel Laudan, Katherine Leonard Turner, and Sarah Bowen.

#3
Food Politics

2002 • 5 Readers • 472 pages • 4

#5
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Safe Food

2003 • 1 Reader • 4

#7
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Revolution at the Table

1988 • 1 Reader

#12
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Born Again Bodies

2004 • 1 Reader • 323 pages

#14
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The Art of Cooking

2005 • 1 Reader

#15
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

2006 • 1 Reader • 233 pages

#17
The Spice Route: A History

2005 • 1 Reader • 308 pages

#19
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Arranging the Meal

2007 • 1 Reader • 209 pages

#20
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The Taste of Place

2008 • 1 Reader

#21
Food

2007 • 2 Readers • 368 pages • 3

#22
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M. F. K. Fisher among the Pots and Pans

2008 • 1 Reader

#23
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Cooking

2006 • 2 Readers

#24
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Perfection Salad

1986 • 3 Readers • 304 pages

#27
Tastes and Temptations: Food and Art in Renaissance Italy

2009 • 1 Reader

#31
Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents

2011 • 1 Reader • 226 pages

#32
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Weighing In

2011 • 2 Readers

#36
Coffee Life in Japan

2012 • 1 Reader • 3

#41
The Life of Cheese

2012 • 1 Reader • 332 pages

#43
Cuisine and Empire: Cooking in World History

1996 • 5 Readers • 482 pages

#48
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century

2014 • 1 Reader

#56
Divided Spirits: Tequila, Mezcal, and the Politics of Production

2015 • 1 Reader • 280 pages • 4