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41 FOSTER, NELSON; CORDELL, LINDA S. Chilies To Chocolate: Food The Americas Gave The World.
University of Arizona Press, Tucson . s Softcover. Brand new book. 
Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting (even when used in combination, as aficionados of mol will attest). Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process. 
Price: 16.10 USD
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42 FRANK, MATTHEW GAVIN. Barolo.
University of Nebraska Press, Lincoln: 2011. First Edition. h Hardcover with dustjacket. Brand new book. 
After a childhood of microwaved meat and saturated fat, Matthew Gavin Frank got serious about food. His "research" ultimately led him to Barolo, Italy (pop. 646), where, living out of a tent in the garden of a local farmhouse, he resolved to learn about Italian food from the ground up. Barolo is Frank's account of those six months. At once an intimate travelogue and a memoir of a culinary education, the book details the adventures of a not-so-innocent abroad in Barolo, a region known for its food and wine (also called Barolo). Upon arrival, Frank began picking wine grapes for famed vintner Luciano Sandrone. He tells how, between lessons in the art of the grape harvest, he discovered, explored, and savored the gustatory riches of Piemontese Italy. Along the way we meet the region's families and the many eccentric vintners, butchers, bakers, and restaurateurs who call Barolo home. Rich with details of real Italian small-town life, local foodstuffs, strange markets, and a circuslike atmosphere, Frank's story also offers a wealth of historical and culinary information, moments of flamboyance, and musings on foreign travel (and its many alien seductions), all filtered through food and wine. 
Price: 23.70 USD
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43 FRESCO, LOUISE O. Hamburgers In Paradise: The Stories Behind The Food We Eat.
Princeton University Press, Princeton: 2015. h Hardcover with dustjacket. Brand new book. 
For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naēve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future. Hardcover, 560 pages, 6 x 9, 25 color illustrations. Louise O. Fresco is president of Wageningen University and Research Centre in the Netherlands. The author of several books, she is a member of the Council of Advisors for the World Food Prize and has worked extensively in developing countries for many years. She lives in Amsterdam. "[A] fine [book]; the author aims to engage the readers in issues that are crucial to our future existence and well-being, and show us how we can apply them in concrete and meaningful ways."--Amy Bentley, Times Literary Supplement "In Hamburgers in Paradise, Ms. Fresco offers a thought-provoking, encyclopedic analysis of contemporary food issues. . . . Her international perspective is refreshing, her explanations clear and non-technical, and her refusal to endorse easy answers in favor of weighing the costs and benefits of different options a welcome change from the succession of simplistic ideas often found in the media. . . . Hamburgers in Paradise could not come at a more opportune moment."--Rachel Laudan, Wall Street Journal "A pro-capitalist, pro-globalization, pro-technology food book, or so it seems. I am eager to spend more time with this one."--Tyler Cowen, Marginal Revolution "A painstaking study."--Francis Wilson, The Telegraph "In this painstaking study, Fresco has piled her plate high."--New Zealand Herald "A gorgeously produced and fascinating book."--Diane Coyle, The Enlightened Economist "A history of the many foods we eat, the state of global agriculture and a very optimistic view of sustainability in spite of the challenges facing humanity in the near future."--John Farrell, Forbes.com "The abiding and remarkable lingering taste of the book is optimism. This isn't the anticipated rant about food, retail, petrochemical industries, GM Farming, climate change, and every political hot potato, but an enjoyable collection of stories, recollections (and statistics) with an ultimately uplifting tone."--David Haslam, British Journal of General Practice 
Price: 47.03 USD
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44 FROMARTZ, SAMUEL. Organic, Inc.
Harcourt, Inc., Orlando: 2006. 0151011303 / 9780151011308 Uncorrected Proof. s Softcover. Good condition. Uncorrected Proof. 
Business writer Fomartz traces organic food back to its anti-industrial origins and follows it forward, casting a spotlight on the innovators who created an alternative way of producing food. In the process, he captures how the industry came to risk betraying the very ideals that drove its success. 
Price: 14.25 USD
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45 FURSTENAU, NINA MUKERJEE. Biting Through The Skin: An Indian Kitchen In America's Heartland.
University of Iowa Press, Iowa City: 2013. s Softcover. Brand new book. 
At once a traveler's tale, a memoir, and a mouthwatering cookbook, Biting Through the Skin offers a first-generation immigrant's perspective on growing up in America's heartland. Author Nina Murkerjee Fursteau's parents brought her from Bengal in northern India to the small town of Pittsburg, Kansas, in 1964, decades before you could find long-grain rice or plain yogurt in American grocery stores. Embracing American culture, the Mukerjee family ate hambuurgers and softserve ice cream, took a visiting guru out on the lake in their motorboat, and joined the Shriners. Her parents transferred the cultural, spiritual, and family values they had brought with them to their children only behind the closed doors of their home, through the rituals of cooking, serving, and eating Bengali food and making a proper cup of tea. As a girl and a young woman, Nina traveled to her ancestral India as well as to college and to Peace Corps service in Tunisia. Through her journeys and her marriage to an American man whose grandparents hailed from Germany and Sweden, she learned that her family was not alone in being a small pocket of culture sheltered from the larger world. Biting through the Skin shows how we maintain our differences as well as how we come together through what and how we cook and eat. In mourning the partial loss of her heritage, the author finds that, ultimately, heritage always inds other ways of coming to meet us. In effect it can be reduced to a 4x6-inch recipe card, something that can fit into a shirt pocket. It's on just such tiny details of life that belonging rests. In this book, the author shares her shirt-pocket recipes and a great deal more, inviting readers to join her on her journey to herself and toward a vital sense of food as culture and the mortar of community. 
Price: 18.05 USD
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46 FUSSELL, BETTY. Masters Of American Cookery: M. F. K. Fisher, James Beard, Craig Claiborne, Julia Child.
University of Nebraska Press, Lincoln: 2006. At Table Series. s Softcover. Brand new book. 
Ever since American soldiers returned home after World War II with a passion for pČt and escargots instead of pork and beans, our preferences have moved from cooked to raw, from canned to fresh, from bland to savory, from water to wine. And guiding us through our culinary revolution have been four of the world's finest food experts: Julia Child, Craig Claiborne, James Beard, and M. F. K. Fisher. In Masters of American Cookery, Betty Fussell demonstrates vividly how each of these chefs has made a unique and invaluable contribution to the American way of cooking and eating. In more than two hundred recipes—in chapters on appetizers, soups, salads, sauces, meats, poultry, fish, breads, cheeses and wines, and desserts—Fussell shares the artistry of these culinary masters. She also traces the evolution of each dish and provides insightful, often witty asides about the origins of the recipes. In the tradition of Waverley Root and M. F. K. Fisher herself, Fussell has combined elements of history, memoir, and the cookbook to create a food lover's delight. As entertaining as it is instructive, Masters of American Cookery belongs on the bookshelf of anyone who cares about good food. Fussell provides a preface for this Bison Books edition. Betty Fussell is the author of ten books, ranging from biography to cookbooks, memoir, and food history, including The Story of Corn. Her volume of memoirs, My Kitchen Wars, was performed as a one-woman show in New York and Los Angeles. "Fussell's book enters a highly competitive arena and I must say 'Thumbs Up.'"—Los Angeles Times "[Fussell's] book profiles the gastronomic giants and gives 200 of her recipes inspired by them."—USA Today 
Price: 26.55 USD
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47 FUTRELL, SUSAN. Good Apples: Behind Every Bite.
University of Iowa Press, Iowa City: 2017. s Softcover. Brand new book. 
Apples are so ordinary and so ubiquitous that we often take them for granted. Yet it is surprisingly challenging to grow and sell such a common fruit. In fact, producing diverse, tasty apples for the market requires almost as much ingenuity and interdependence as building and maintaining a vibrant democracy. Understanding the geographic, ecological, and economic forces shaping the choices of apple growers, apple pickers, and apple buyers illuminates what's at stake in the way we organize our food system. Good Apples is for anyone who wants to go beyond the kitchen and backyard into the orchards, packing sheds, and cold storage rooms; into the laboratories and experiment stations; and into the warehouses, stockrooms, and marketing meetings, to better understand how we as citizens and eaters can sustain the farms that provide food for our communities. Susan Futrell has spent years working in sustainable food distribution, including more than a decade with apple growers. She shows us why sustaining family orchards, like family farms, may be essential to the soul of our nation. 2018 Readable Feast Best Socially Conscious Food Book Susan Futrell has worked in marketing and food distribution for over thirty-five years. She currently works for the nonprofit Red Tomato. Susan lives in Iowa City, Iowa. "Susan Futrell weaves apple history, labor, production, and marketing issues around the frustrations, never-ending work, and unpredictable climate that apple growers cope with, sustained often only by passion and hope. Susan's keen observations of one of the world's great food commodities are reality checks for the industry and will enlighten both professionals and aspiring apple growers."—Tom Burford, author, Apples of North America "With authority and grace, Good Apples cuts all the way to the core of our present-day agricultural system, probing not only the challenges of producers but the responsibilities of consumers toward our favorite fruit. A great read and stunning debut for Susan Futrell."—Mary Swander, author, Farmscape: The Changing Rural Environment "Join Susan Futrell's journey from New England to Iowa to Washington to meet the growers working to produce perfect apples with exactly the crunch and flavor people want. This is a story of the uncertainties of a changing climate, a dance of managing pests and weather and second-guessing a global, unforgiving apple market to make a living and hold onto the land. Susan Futrell issues a gentle call to action to embrace the dazzling complexity of farming with all of our compassion and intelligence."—Glenda Yoder, Farm Aid 
Price: 19.00 USD
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48 GALDSTON, IAGO. Human Nutrition Historic And Scientific: Monograph 3.
International Universities Press, New York: 1960. h Hardcover with dustjacket. Good condition. 
This volume represents an attempt to review and reorient scientific thinking on nutrition in the light of newly acquired knowledge and new responsibilities and problems which nutritionists face in the behavioral sciences, agriculture, ecology, anthropology, economics, and industry. 
Price: 33.01 USD
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49 GOLDBECK, NIKKI; GOLDBECK, DAVID. The Goldbecks' Guide To Good Food.
Plume Books, NewYork: 1987. 0452261716 / 9780452261716 First Plume Printing. s Softcover. Good condition. 
Provides all the information you need in order to select the most healthful, unadulterated products on the market. Includes an Index. 
Price: 24.46 USD
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50 GOLDBERG, LARRY; BERNSTEIN, ROBERT (INTRODUCTION). Controlled Cheating: The Fats Goldberg Take It Off, Keep It Off Diet Program.
Avon Books, New York: 1982. 0380599562 / 9780380599561 First Avon Books Printing. s Softcover. Reading copy. Library discard. 
This book claims that you don't have to give up your favorite food to lose weight. After a brief period of strict dieting - eating easy-to-fix, 100% nutritionally balanced meals - you graduate to a six-day-a-week balanced diet. And on the seventh day you can eat - anything you want! 
Price: 1.00 USD
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51 GUNN, CHARLES R.; DENNIS, JOHN V. World Guide To Tropical Drift Seeds And Fruits.
Demeter Press Book, New York: 1976. 0812906160 / 9780812906165 h Hardcover with dustjacket. Like New. 

Price: 51.30 USD
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52 GUTIERREZ, C. PAIGE. Cajun Foodways.
University Press of Mississippi, Jackson. Cajun Foodways By C. Paige Gutierrez 0878055630 Paper $25.00R Paper, $25.00 Cajun food has become a popular "ethnic" food throughout Amer s Softcover. Brand new book. 
Cajun food has become a popular "ethnic" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique. Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns. Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people. Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do. 
Price: 23.75 USD
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53 HARVIN, REBECCA. Don't Butter Me Up: The Handbook For A Low Fat Eating Plan That Will Melt Your Fat Away Forever!
Published Privately. s Softcover. Very good condition. 
A low-fat eating plan, whose only restriction is not consuming fat. On this plan, the quantity of food consumed could increase but the number of calories will decrease because the food to be ingested contains very few calories. 
Price: 7.08 USD
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54 HEIMANN, JIM. Car Hops And Curb Service: A History Of American Drive-in Restaurants 1920-1960.
Chronicle Books, San Francisco: 1996. 0811811158 / 9780811811156 Second Printing. s Softcover. Very good condition. 
A fascinating cultural and historical commentary on the first half of the twentieth century, Car Hops and Club Service documents the drive-in's unique architectural contribution to the American landscape - and serves up a delicious look back at a vital period filled with verve and style. Includes an Index. 
Price: 28.07 USD
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55 HODGSON, MOIRA. It Seemed Like A Good Idea At The Time: My Adventures In Life And Food.
Doubleday and Company, Inc., New York: 2008. First Edition. h Hardcover with dustjacket. Very good condition. 
Food writer and restaurant critic Moira Hodgson serves up a delightful memoir of meals and wild adventures around the world, sprinkling in recipes along the way. "A highly charming raconteur. Hodgson's combination of sparkling anecdotes and tempting recipes is likely to win over foodies." - Publishers Weekly 
Price: 12.07 USD
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56 HOM, KEN. Ken Hom's Chinese Cookery.
Harper & Row, New York: 1986. 0060970162 / 9780060970161 First U.S. Edition. s Softcover. Good condition. 

Price: 33.25 USD
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57 HUGHES, OSEE. Introductory Foods.
Macmillan Company, New York: 1940. h Hardcover, no dustjacket. Good reading copy, with binding that is in fair condition. 
This book details the composition and nutritive values of foods, as well as the planning and serving of meals. Includes an Index. 
Price: 10.93 USD
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58 KAMP, DAVID. The United States Of Arugula: The Sun-dried, Cold-pressed, Dark-roasted, Extra Virgin Story Of The American Food Revolution.
Broadway Books, New York: 2007. Third Printing. s Softcover. Very good condition. 
The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Includes an Index. "Lively and smart." -- A. O. Scott, The New York Times Book Review 
Price: 3.28 USD
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59 KATAHN, MARTIN. The Rotation Diet.
W. W. Norton & Company, New York:1986. 039302315X / 9780393023152 h Hardcover with dustjacket. Good condition. 
The author has designed a simple plan that varies the daily intake of calories. Lose up to a pound a day and never gain it back. Includes an Index. 
Price: 5.46 USD
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60 KAUFMAN, FREDERICK. A Short History Of The American Stomach.
Harcourt, Inc., Orlando: 2008. 015101194X / 9780151011940 First Edition. h Hardcover with dustjacket. Brand new book. 
The extremes of American eating—our separate-but-equal urges to stuff and to starve ourselves—are easy to blame on the excesses of modern living. But Frederick Kaufman followed the winding road of the American intestine back to that cold morning when the first famished Pilgrim clambered off the Mayflower, and he discovered the alarming truth: We've been this way all along. With outraged wit and an incredible range of sources that includes everything from Cotton Mather's diary to interviews with Amish black-market raw-milk dealers, Kaufman offers a highly selective, take-no-prisoners tour of American history by way of the American stomach. Travel with him as he tracks down our earliest foodies; discovers the secret history of Puritan purges; introduces diet gurus of the nineteenth century, such as William Alcott, who believed that Ůnothing ought to be mashed before it is eatenÓ; traces extreme feeders from Paul Bunyan to eating-contest champ Dale Boone (descended from Daniel, of course); and investigates our blithe efforts to re-create plants and animals that we've eaten to the point of extinction. 
Price: 21.85 USD
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