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.

Series Position
Details
Rating
Readers Count
Match %
Controls
#3
Food Politics
Food Politics
  • Marion Nestle
41 read
#5
Cover 2

Safe Food

Safe Food: Bacteria, Biotechnology, and Bioterrorism
  • Marion Nestle
41 read
#7
Cover 0

Revolution at the Table

Revolution at the Table: The Transformation of the American Diet
  • Harvey Levenstein
00 reads
#12
Cover 6

Born Again Bodies

Born Again Bodies: Flesh and Spirit in American Christianity
  • R. Marie Griffith
00 reads
#14
Cover 2

The Art of Cooking

The Art of Cooking: The First Modern Cookery Book
  • Maestro Martino
  • Stefania Barzini
  • Jeremy Parzen (Translator)
00 reads
#15
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
  • Susan Allport
00 reads
#17
The Spice Route: A History
The Spice Route: A History
  • John Keay
00 reads
#19
Cover 4

Arranging the Meal

Arranging the Meal: A History of Table Service in France
  • Jean-Louis Flandrin
  • Julie Johnson (Translator)
00 reads
#20
Cover 8

The Taste of Place

The Taste of Place: A Cultural Journey into Terroir
  • Amy B. Trubek
00 reads
#21
Food
Food
  • Paul Freedman
31 read
#22
Cover 7

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

M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens
  • Joan Reardon
00 reads
#23
Cover 1

Cooking

Cooking: The Quintessential Art
  • Hervé This
  • Pierre Gagnaire
01 read
#24
Cover 2

Perfection Salad

Perfection Salad: Women and Cooking at the Turn of the Century
  • Laura Shapiro
02 reads
#27
Tastes and Temptations: Food and Art in Renaissance Italy
Tastes and Temptations: Food and Art in Renaissance Italy
  • John Varriano
00 reads
#31
Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents
Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents
  • Matt Mcallester
00 reads
#32
Cover 7

Weighing In

Weighing In: Obesity, Food Justice, and the Limits of Capitalism
  • Julie Guthman
00 reads
#36
Coffee Life in Japan
Coffee Life in Japan
  • Merry White
31 read
#41
The Life of Cheese
The Life of Cheese
  • Heather Paxson
00 reads
#43
Cuisine and Empire: Cooking in World History
Cuisine and Empire: Cooking in World History
  • Rachel Laudan
00 reads
#48
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
  • Katherine Leonard Turner
00 reads
#56
Divided Spirits: Tequila, Mezcal, and the Politics of Production
Divided Spirits: Tequila, Mezcal, and the Politics of Production
  • Sarah Bowen
41 read