An “all-you-can-eat” tour of American life in the postwar period, told through the foods we loved.
Relive the glory days of New York's poshest night spot with recipes and drinks you can prepare at your own home!
The first exploration of vegan Irish epistemology, one that can be traced along its history of animism, agrarianism, ascendency, adaptation, and activism.
Explores the interplay of religion and food in Native American cultures.
Traces how alternative food movements are affected by global and local trends, with a focus on how organic agriculture was integrated in Israel.
A multidisciplinary approach to the study of veganism, vegetarianism, and meat avoidance among Jews, both historical and contemporary.
How a small family company in the Finger Lakes became one of the most important wine producers in the United States, only to be taken down by corporate greed and mismanagement.
Explores the hundred-year history of Piel Bros. , one of the prominent German American brands that once made New York City the brewing capital of America.
Food and history combine in this exploration of the Dutch influence on American holiday traditions. Includes more than one hundred easy-to-make holiday recipes.
Traces the history of the New York wine industry as it evolved across the state.
Food-based reflections on Italian food, American culture, and globalization.
Returning to his hometown after a fifteen-year absence, a northern New Yorker confronts his unlikely Mediterranean past.
A cookbook for—and by—fans of the rock band Phish.
A guided tour of the cuisine, culture, and rich culinary history of the Campania region of Italy.
Provides an alternative history of nutrition in the U.S. that focuses on the power of scientific language.
A light-hearted cookbook that reflects the historical and culinary heritage of the Hudson Valley.
How one man and his family made their dream of owning a winery come true--and helped revitalize New York's winemaking industry in the process.
Contributors explore the relationship between food and the production of ideology.
Treats French cuisine as a "fine art," offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.
Challenges current claims that humans ought to be vegetarians because animals have moral standing.
A groundbreaking treatment of heritage survival in African and African American cooking.
For vegetarians seeking the historical roots of vegetarianism, for animal rights activists and the environmentally concerned, and for those questioning their consumption of meat, here's a book that provides ...
Explores the relationship between eating and culture from a variety of perspectives, including anthropology, sociology, philosophy, gender studies, race studies, architecture, and AIDS discourse.