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61 KIPLE, KENNETH F. & ORNELAS, KRIEMHILD CONEE (EDITORS). The Cambridge World History Of Food - Volumes One And Two.
Cambridge University Press, Cambridge: 2000. 0521402166 / 9780521402163 h Hardcovers with dustjackets. Brand new books. 
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain." The contents of the books is as follows: Part I. Determining What Our Ancestors Ate; Part II. Staple Foods; Part III. Dietary Liquids; Part IV. The Nutrients - Deficiencies and Surfeits; Part V. Food and drink around the world; Part VI. History, Nutrition, and Health; Part VII. Contemporary Food-Related Policy Issues; Part VIII. A Dictionary of the World's Plant Foods."A scholarly work, edited by Kenneth F. Kiple and Kriemhild Cone Ornelas and published in November, peppers its research with the opinions of its contributors, most of whom are associated with universities...the inquisitive food lover will find much to sift through from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues...as such works go, this is one of the more thought-provoking." The New York Times 
Price: 266.00 USD
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62 LEE, JENNIFER 8. The Fortune Cookie Chronicles: Adventures In The World Of Chinese Food.
Twelve, New York: 2008. 0446580074 / 9780446580076 Third Printing. h Hardcover with dustjacket. Very good condition. 
Takes readers on a remarkable journey that is both foreign and familiar: into the secret world of Chinese restaurants, a cultural phenomenon with far greater influence and intrigue than we realize. The story of Chinese food is a tale of immigration, assimilation,, and adaptation. For anyone who has ever found wisdom within a fortune cookie, Jennifer 8 Lee's chronicles will off revelations, with pleasure and wonder. "Jennifer 8. Lee has cracked the world of Chinese restaurants like a fortune cookie. Her book is an addictive dim sum of fact, fun quirkines, and pathos." - Mary Roach, author of Stiff and Spook. 
Price: 9.60 USD
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63 LEVENSTEIN, HARVEY. Fear Of Food: A History Of Why We Worry About What We Eat.
University of Chicago Press, Chicago and London: h Hardcover with dustjacket. Brand new book. 
There may be no greater source of anxiety for Americans today than the question of what to eat and drink. Are eggs the perfect protein, or are they cholesterol bombs? Is red wine good for my heart or bad for my liver? Will pesticides, additives, and processed foods kill me? Here with some very rare and very welcome advice is food historian Harvey Levenstein: Stop worrying! In Fear of Food Levenstein reveals the people and interests who have created and exploited these worries, causing an extraordinary number of Americans to allow fear to trump pleasure in dictating their food choices. He tells of the deadly germs and poisons in foods, and their successors who charged that processing foods robs them of life-giving vitamins and minerals. These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140 by killing the life-threatening germs in their intestines, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health and longevity by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly. In Fear of Food, Levenstein offers a much-needed voice of reason; he expertly questions these stories of constantly changing advice to reveal that there are no hard-and-fast facts when it comes to eating. With this book, he hopes to free us from the fears that cloud so many of our food choices and allow us to finally rediscover the joys of eating something just because it tastes good. 
Price: 23.75 USD
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64 LEVENSTEIN, HARVEY. Revolution At The Table: The Transformation Of The American Diet.
Oxford University Press, New York: 1988. 0195043650 / 9780195043655 First Edition. h Hardcover with dustjacket and protective mylar covering. Good condition. Library discard. 
Points out that the great American food revolution really occurred between the years 1880 and 1930. Focusing on this pivotal half-century, Levenstein provides a vivid account of the people and social forces that redirected the American diet, spiced with colorful portraits of the reformers, scientists, businessmen, faddists and hucksters who promoted or exploited the eating revolution. Includes an Index. 
Price: 31.40 USD
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65 LIINDLAHR, VICTOR H. Eat- And Reduce!.
Permabooks, New York: 1962. Seventeenth Printing. s Softcover. Good reading copy, pages are slightly discolored. 
A proven, safe and sane method of weight control. The book includes calorie charts and tells how much you should weigh. Includes an Index. 
Price: 11.40 USD
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66 LOCH, BARBARA; CHILD, JULIA (INTRODUCTION). The Meat Board Meat Book.
A Benjamin Company Book, New York: 1977. 0070059098 / 9780070059092 First Printing. h Hardcover, no dustjacket. Good condition. 

Price: 9.50 USD
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67 LOGSDON, GENE. Getting Food From Water: A Guide To Backyard Aquaculture.
Rodale Press, Pennsylvania: 1978. 0878572325 / 9780878572328 First Printing. h Hardcover with dustjacket. Fair condition. Dustjacket has small chips and tears. 
You'll learn about the kinds of aquaculture that can be practiced in these natural bodies of water. Includes an Index. 
Price: 15.44 USD
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68 MADELLA, MARCO; CARLA LANCELOTTI & MANON SAVARD (EDITORS). Ancient Plants And People: Contemporary Trends In Archaeobotany.
University of Arizona Press, Tucson: 2016. s Softcover. Brand new book. 
Mangroves and rice, six-row brittle barley and einkorn wheat. Ancient crops for prehistoric people. What do they have in common? All tell us about the lives and cultures of long ago, as humans cultivated or collected these plants for food. Exploring these and other important plants used for millennia by humans, Ancient Plants and People presents a wide-angle view of the current state of archaeobotanical research, methods, and theories. Food has both a public and a private role, and it permeates the life of all people in a society. Food choice, production, and distribution probably represent the most complex indicators of social life, and thus a study of foods consumed by ancient peoples reveals many clues about their lifestyles. But in addition to yielding information about food production, distribution, preparation, and consumption, plant remains recovered from archaeological sites offer precious insights on past landscapes, human adaptation to climate change, and the relationship between human groups and their environment. Revealing important aspects of past human societies, these plant-driven insights widen the spectrum of information available to archaeologists as we seek to understand our history as a biological and cultural species. Often answers raise more questions. As a result, archaeobotanists are constantly pushed to reflect on the methodological and theoretical aspects of their discipline. The contributors discuss timely methodological issues and engage in debates on a wide range of topics from plant utilization by hunter-gatherers and agriculturalists, to uses of ancient DNA. Ancient Plants and People provides a global perspective on archaeobotanical research, particularly on the sophisticated interplay between the use of plants and their social or environmental context. Marco Madella is an ICREA research professor in environmental archaeology at the Universitat Pompeu Fabra and the IMF-Spanish National Research Council (CSIC) in Barcelona. Carla Lancelotti is a researcher at the Universitat Pompeu Fabra in Barcelona. Manon Savard is a professor of geography and archaeology at the Universit du Qubec ą Rimouski, where she is a founding member of a laboratory of archaeology and heritage. "Moving away from traditional archaeobotanical works that simply publish lists of plants, this book presents complex and sophisticated analyses of ethnobotanical data to provide a deeper understanding of people's relationship to flora in the past."—Choice "Will find a place on the bookshelf of any serious ethnobotanist, and it clearly shows the value of ethnobotanical investigations for understanding agriculture and agrarian societies of the past."—Economic Botany Ancient Plants and People 
Price: 33.20 USD
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69 MADELLA, MARCO; CARLA LANCELOTTI & MANON SAVARD (EDITORS). Ancient Plants And People: Contemporary Trends In Archaeobotany.
University of Arizona Press, Tucson: 2016. h Hardcover with dustjacket. Brand new book. 
Mangroves and rice, six-row brittle barley and einkorn wheat. Ancient crops for prehistoric people. What do they have in common? All tell us about the lives and cultures of long ago, as humans cultivated or collected these plants for food. Exploring these and other important plants used for millennia by humans, Ancient Plants and People presents a wide-angle view of the current state of archaeobotanical research, methods, and theories. Food has both a public and a private role, and it permeates the life of all people in a society. Food choice, production, and distribution probably represent the most complex indicators of social life, and thus a study of foods consumed by ancient peoples reveals many clues about their lifestyles. But in addition to yielding information about food production, distribution, preparation, and consumption, plant remains recovered from archaeological sites offer precious insights on past landscapes, human adaptation to climate change, and the relationship between human groups and their environment. Revealing important aspects of past human societies, these plant-driven insights widen the spectrum of information available to archaeologists as we seek to understand our history as a biological and cultural species. Often answers raise more questions. As a result, archaeobotanists are constantly pushed to reflect on the methodological and theoretical aspects of their discipline. The contributors discuss timely methodological issues and engage in debates on a wide range of topics from plant utilization by hunter-gatherers and agriculturalists, to uses of ancient DNA. Ancient Plants and People provides a global perspective on archaeobotanical research, particularly on the sophisticated interplay between the use of plants and their social or environmental context. Marco Madella is an ICREA research professor in environmental archaeology at the Universitat Pompeu Fabra and the IMF-Spanish National Research Council (CSIC) in Barcelona. Carla Lancelotti is a researcher at the Universitat Pompeu Fabra in Barcelona. Manon Savard is a professor of geography and archaeology at the Universit du Qubec ą Rimouski, where she is a founding member of a laboratory of archaeology and heritage. "Moving away from traditional archaeobotanical works that simply publish lists of plants, this book presents complex and sophisticated analyses of ethnobotanical data to provide a deeper understanding of people's relationship to flora in the past."—Choice "Will find a place on the bookshelf of any serious ethnobotanist, and it clearly shows the value of ethnobotanical investigations for understanding agriculture and agrarian societies of the past."—Economic Botany Ancient Plants and People 
Price: 66.50 USD
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70 MALAGUZZI, SILVIA. Food And Feasting In Art.
J. Paul Getty Museum, Los Angeles: 2008. A Guide to Imagery Series. s Softcover. Brand new book. 
Deliciously illustrated with masterpieces of western art, this volume explores the rituals, customs, and symbolism of food and dining. The book describes the significance of food and feasts as told in scripture and in the lives of the saints; food and dining in Greek and Roman mythology and in later literature and history; and how artists through the ages have created allegories of gluttony and odes to the sense of taste, using, for example, artfully positioned fruits and vegetables in the golden age of the painted still-life. Also discussed is the role of table settings in relation to such ceremonies as formal dinners and royal banquets. Lastly, a close-up look at the symbolic meanings of individual foods and drinks—from the artichoke, also known as "domestic thistle," to champagne, from chili peppers to absinthe—reveals a figurative language well known to artists of the time but perhaps forgotten by contemporary diners. Silvia Malaguzzi teaches art history of the Renaissance at the Fashion Institute of Technology, State University of New York. She writes for the magazine Art e Dossier. 384 pages, 5 1/4 x 7 3/4 inches, 400 color illustrations, paperback. 
Price: 23.70 USD
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71 MALAGUZZI, SILVIA. Food And Feasting In Art.
Getty Publications, Los Angeles: 2008. A Guide to Imagery Series. h Hardcover, no dustjacket. Brand new book. 
Deliciously illustrated with masterpieces of western art, this volume explores the rituals, customs, and symbolism of food and dining. The book describes the significance of food and feasts as told in scripture and in the lives of the saints; food and dining in Greek and Roman mythology and in later literature and history; and how artists through the ages have created allegories of gluttony and odes to the sense of taste, using, for example, artfully positioned fruits and vegetables in the golden age of the painted still-life. Also discussed is the role of table settings in relation to such ceremonies as formal dinners and royal banquets. Lastly, a close-up look at the symbolic meanings of individual foods and drinks from the artichoke, also known as "domestic thistle," to champagne, from chili peppers to absinthe reveals a figurative language well known to artists of the time but perhaps forgotten by contemporary diners. Silvia Malaguzzi teaches art history of the Renaissance at the Fashion Institute of Technology, State University of New York. She writes for the magazine Art e Dossier. 
Price: 23.70 USD
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72 MARKS, COPELAND. Indian And Chinese Cooking From The Himalayan Rim.
Donald I. Fine, New York: 1996. 1556115083 / 9781556115080 First Edition. h Hardcover with dustjacket. Very good condition. 
Journeys through the kitchens of East Asia including the cuisines of Calcutta, Kashmir, and Sikkim. Over 200 authentic recipes for the adventurous cook. Includes an Index. "Copeland Marks is the Marco Polo of the food world - always bringing wonderful exotica." - Gael Greene 
Price: 30.40 USD
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73 MAY, JACQUES M. The Ecology Of Malnutrition In Central And Southeastern Europe: Austria, Hungary, Rumania, Bulgaria, Czechoslovakia, Studies In Medical Geography, Volume 6.
Hafner Publishing Company, New York: 1966. First Edition. h Hardcover, no dustjacket. Good condition. 

Price: 46.79 USD
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74 MCINTOSH, ELAINE. American Food Habits In Historical Perspective.
Praeger, Westport: 1995. 0275953319 / 9780275953317 s Softcover. Good condition. Gift inscription by author. 
Provides a unique overview of American food habits, from the landfall of Columbus to the colonial period, the New Republic and the twenty-first century. Includes an Index. 
Price: 64.13 USD
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75 METTLER, JOHN J, Basic Butchering Of Livestock And Game,
Stoneydale Press, Stevensville: . 0882663917 / 9780882663913 s Softcover. Brand new book. 
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from ...beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.Here is everything you need to know:-- At what age to butcher an animal-- How to kill, skin, slaughter, and butcher-- How to dress out game in a field-- Salting, smoking, and preserving-- Tools, equipment, the setup-- More than thirty recipes using all kinds of meat 
Price: 16.10 USD
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76 MILLAU- CHRISTIAN; HOUZE, PHILLIPE-LOUIS (PHOTOGRAPHS). Dining In France.
Stewart, Tabori, & Chang, New York: 1986. 0941434877 / 9780941434874 First Edition (Unstated). h Hardcover with dustjacket. Good condition. 
Takes us on a gastronomic tour of France. Christian Millau, France's most influential food critic, introduces us to seventy chefs, from Dominique Bouchet at Tour d'Argent to the renowned Roger Verge to the most recently discovered new talents. More than 150 full-color photographs by noted food photographer Philippe-Louis Houze brings us up close to exquisite culinary creations. Fifty recipes are included so these masterpieces can be recreated in the home kitchen. Includes an Index. 
Price: 8.50 USD
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77 NABHAN, GARY PAUL. Renewing Salmon Nation's Food Traditions.
Oregon State University Press. s Softcover. Brand new book. 
Among all the "food nations" of North America, ranging from Clambake Nation to Chile Pepper Nation, Salmon Nation is the richest in mushrooms, berries, wild roots, fish, and shellfish. Native American traditions are at its core, but other culinary accents — from Spanish to Japanese — have added to the mix. A project of the Renewing America's Food Traditions (RAFT) consortium, this book describes over 180 species of local plants and animals — many now at risk, others recovering, and all deserving of recognition — that have formed the basis of food traditions in the Pacific Northwest. To identify the traditional foods of Salmon Nation, RAFT brought together farmers, chefs, fisherfolk, food historians, orchardists, ethnobotanists, conservation activists, nutrition educators, and wild foragers in an unprecedented effort to assess the current state of foods unique to the Pacific Northwest. The result is, for the first ever, a comprehensive list of the foods that have nurtured the cultures of Salmon Nation over the centuries. Renewing Salmon Nation's Food Traditions encourages readers and eaters to familiarize themselves with the rich histories, ecologies, and recipes of these local foods. This beautifully illustrated handbook describes the appearance and taste of each species, as well as its origin and history, geographic range, and culinary uses. Foods on the list range from domesticated crops such as the Bing cherry, Hood strawberry, and Nez Perce bean to sea foods such as Chinook salmon, candlefish smelt, and geoduck, and wild foods such as Oregon black truffle, wapato, and blackcap raspberry. A resource list at the back of the book identifies nurseries, seed companies, and suppliers working to safeguard and revitalize the heritage foods of Salmon Nation. 
Price: 9.45 USD
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78 NAJ, AMAL. Peppers: A Story Of Hot Pursuits.
Vintage Books, New York: 1993. 0679744274 / 9780679744276 First Vintage Books Edition. s Softcover. Very good condition. 
They outburn napalm, produce a high that competes with any opiate's, and come in 1,600 varieties, from the innocuous bell to the mighty habanero. In this mouth-watering book Wall Street Journal reporter Amal Naj pursues his subject from Bolivia to New Mexico, interviews growers, botanists, chefs, and doctors; and even chronicles a long and acrimonious lawsuit that has raged around the use of the term "Tabasco." Includes an Index. "Reading Mr. Naj's book, one can understand how the pepper comes to seem an essential part of life. . . . Bring on the habanero!" - The New York Times 
Price: 7.08 USD
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79 NETZER, CORINNE T. The Brand-name Calorie Counter.
Dell Book, New York: 1981. 0440106761 / 9780440106760 s Softcover. Good condition. 
This new expanded book lets you count calories and still enjoy your brand-name favorites. Includes an Index. 
Price: 3.33 USD
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80 O'SULLIVAN, ROBIN. American Organic: A Cultural History Of Farming, Gardening, Shopping, And Eating.
University Press of Kansas, Lawrence: 2015. h Hardcover with dustjacket. Brand new book. 
In 1947, when J. I. Rodale, editor of Organic Gardening, declared, "the Revolution has begun," a mere 60,000 readers and a ragtag army of followers rallied to the cause, touting the benefits of food grown with all-natural humus. More than a half century later, organic farming is part of a multi-billion-dollar industry, spreading from the family farm to agricultural conglomerates, and from the supermarket to the farmer's market to the dinner tables of families all across America. In the organic zeitgeist the adage "you are what you eat" truly applies, and this book reveals what the dynamics of organic culture tells us about who we are. Rodale's goal was to improve individuals and the world. American Organics shows how the organic movement has been more successful in the former than the latter, while preserving connections to environmentalism, agrarianism, and nutritional dogma. With the unbiased eye of a cultural historian, Robin O'Sullivan traces the movement from agricultural pioneers in the 1940s to hippies in the 1960s to consumer activists today—from a counter cultural moment to a mainstream concern, with advocates in highbrow culinary circles, agri-business, and mom-and-pop grocery stores. Her approach is holistic, examining intersections of farmers, gardeners, consumers, government regulations, food shipping venues, advertisements, books, grassroots groups, and mega-industries involved in all echelons of the organic food movement. In American Organic we see how organic growing and consumption has been everything from a practical decision, lifestyle choice, and status marker to a political deed, subversive effort, and social philosophy—and how organic production and consumption are entrenched in the lives of all Americans, whether they eat organic food or not. About the Author Robin O'Sullivan is full-time lecturer in the history department at Troy University. "American Organic is a timely book, especially for researchers and professionals in food and consumer studies."—Journal of American History "A major step forward in the historiography of food movements in America. Food historians, environmental historians, historians of social movements, and scholars interested in identity creation will appreciate O'Sullivan's work."—American Historical Review 
Price: 33.20 USD
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