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SOCIAL SCIENCES  > SOCIOLOGY

FOOD STUDIES

71 BOOKS IN THIS CATEGORY
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THE INCREDIBLE STORY OF HOW ANTIBIOTICS CREATED MODERN AGRICULTURE AND CHANGEDTHE WAY THE WORLD EATS
Written by MARYN MCKENNA

Format: Hardcover, 400 pages

Publisher: National Geographic

On Sale: 09/12/2017

Price: $27.00

ISBN: 978-1-426-21766-1

In this eye-opening exposé, acclaimed health journalist and National Geographic contributer Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity—and human health threat—uncovering the ways we can make America's favorite meat safer again.

What you eat matters—for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken:...

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Written by GARY TAUBES

Format: Hardcover, 384 pages

Publisher: Knopf

On Sale: 12/27/2016

Price: $26.95

ISBN: 978-0-307-70164-0

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. 

Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide,...

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A DELICIOUS JOURNEY, FROM BUENOS AIRES TO NEW YORK TO BERLIN
Written by LAYNE MOSLER

Format: Trade Paperback, 320 pages

Publisher: Vintage

On Sale: 06/28/2016

Price: $16.00

ISBN: 978-0-345-80267-5

A delicious memoir that takes us from Buenos Aires to New York to Berlin as the author, driven by wanderlust and an unrelenting appetite, finds purpose, passion, and unexpected flavor.
 
After putting her dream of opening her own restaurant on hold, Layne Mosler moves to Buenos Aires to write about food. But she is also in search of that elusive something that could give shape to her life. One afternoon, fleeing a tango club following a terrible turn on the dance floor, she impulsively asks...

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HOW A PIONEERING CHEF HELPED SHAPE THE WAY WE EAT TODAY
Written by NORA POUILLON

Format: Trade Paperback, 304 pages

Publisher: Vintage

On Sale: 04/19/2016

Price: $16.95

ISBN: 978-0-345-80639-0

Growing up on a farm in the Austrian Alps and later in Vienna, Nora Pouillon was surrounded by fresh and delicious foods. So when she moved to Washington, D.C., in the 1960s, she was horrified to discover a culinary culture dominated by hormone-bloated meat and unseasonal vegetables. First as a cooking teacher, then as a restaurateur, and eventually as the founder of America’s first certified organic restaurant, Nora redefined what food could be, forging close relationships with local...

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THINK BOUNDLESSLY, WORK PURPOSEFULLY, LIVE PASSIONATELY
Written by DANIEL LUBETZKY

Format: Hardcover, 304 pages

Publisher: Ballantine Books

On Sale: 03/31/2015

Price: $27.00

ISBN: 978-0-553-39324-8

For the socially conscious reader of Blake Mycoskie’sStart Something That Matters, Tony Hsieh’s Delivering Happiness, and Howard Schultz’s Onward comes an inspiring handbook for success in business, life, and the all-important task of building a more compassionate world—by the visionary CEO of KIND Healthy Snacks.
 
When Daniel Lubetzky started KIND Healthy Snacks in 2004, he aimed to defy the conventional wisdom that snack bars could never be both tasty and healthy, convenient and wholesome....

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MY ADVENTURES IN CELEBRITY DIETING
Written by REBECCA HARRINGTON

Format: Trade Paperback, 176 pages

Publisher: Vintage

On Sale: 01/06/2015

Price: $14.95

ISBN: 978-1-101-87243-7

A hilarious look at the eating habits of the fit and famous—from Gwyneth's goji berry and quail egg concoctions to Jackie Kennedy's baked potato and Beluga caviar regimen—Rebecca Harrington leaves no cabbage soup unstirred in her wickedly funny, wildly absurd quest to diet like the stars.

Elizabeth Taylor mixed cottage cheese and sour cream; Madonna subsisted on "sea vegetables;" and Marilyn Monroe drank raw eggs whipped with warm milk. Where there is a Hollywood starlet offering nutritional...

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Written by MOYOCO ANNO

Format: Trade Paperback, 264 pages

Publisher: Vertical

On Sale: 07/22/2014

Price: $16.95

ISBN: 978-1-939-13043-3

From the pen of Moyoco Anno comes a stunning tale of self-image and self-loathing. In Clothes Called Fat details the lives of young women earnestly revealing the struggles women may have with their bodies and sexuality.    

Noko appears to be living a great life, she's got a good job and a loving boyfriend, but beneath a thin veneer is a young woman who is struggling with her self-image and self-confidence as she fights to keep her weight down. To Noko, being five pounds overweight means...

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HOW THE FOOD GIANTS HOOKED US
Written by MICHAEL MOSS

Format: Trade Paperback, 480 pages

Publisher: Random House Trade Paperbacks

On Sale: 02/18/2014

Price: $18.00

ISBN: 978-0-812-98219-0

Selected for Common Reading at Virginia Commonwealth University and Southwest Virginia Governor's School

Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael...

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A MEMOIR OF FORTY YEARS IN FOOD
Written by RAYMOND SOKOLOV

Format: Trade Paperback, 256 pages

Publisher: Vintage

On Sale: 02/11/2014

Price: $15.95

ISBN: 978-0-307-94635-5

Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his pathbreaking dispatches on nouvelle cuisine in France to finding top-notch Chinese dishes at a New Jersey gas station to picking the brain of the most Michelin-starred chef in the world, Sokolov captures the colorful characters and mouth watering meals that define food today. Throughout, he shares a lifetime of  personal anecdotes,...

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JOURNEYS IN THE NEW COLONIALISM
Written by STEFANO LIBERTI
Translator ENDA FLANNELLY

Format: Hardcover, 224 pages

Publisher: Verso

On Sale: 11/19/2013

Price: $24.95

ISBN: 978-1-781-68117-6

To the governments and corporations buying up vast tracts of the Third World, it is ‘land leasing’; to its critics, it is nothing better than ‘land grabbing’ — the engine powering a new era of colonialism. In this arresting account of how millions of hectares of fertile soil are stolen to feed wealthy westerners thousands of miles away, journalist Stefano Liberti takes readers on a tour of contemporary exploitation.

It is a journey encompassing a Dutch-owned model farm in Ethiopia; a...

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HOW THE FIGHT FOR GOOD FOOD TRANSFORMED A COMMUNITY AND INSPIRED A MOVEMENT
Written by NICK SAUL, ANDREA CURTIS

Format: Trade Paperback, 320 pages

Publisher: Melville House

On Sale: 09/24/2013

Price: $19.95

ISBN: 978-1-612-19349-6

THE STOP has been officially selected for University of Colorado, Denver's Common Community R.E.A.D. (Research, Education, Activism and Diversity) program for 2014.

The Stop aims to revolutionize the way we combat hunger and poverty.

Since community worker Nick Saul became the executive director of The Stop in 1998, it has been transformed from a cramped food bank to a thriving, internationally respected community food center. The Stop has flourished with gardens, kitchens, a greenhouse,...

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WHY OUR FOOD SHOULD BE GOOD, CLEAN, AND FAIR
Written by CARLO PETRINI
Foreword by ALICE WATERS
Translator CLARA FURLAN, JONATHAN HUNT

Format: Trade Paperback, 272 pages

Publisher: Rizzoli Ex Libris

On Sale: 09/03/2013

Price: $16.00

ISBN: 978-0-847-84130-1

By now most of us are aware of the threats looming in the food world. The best-selling Fast Food Nation and other recent books have alerted us to such dangers as genetically modified organisms, food-borne diseases, and industrial farming. Now it is time for answers, and Slow Food Nation steps up to the challenge. Here the charismatic leader of the Slow Food movement, Carlo Petrini, outlines many different routes by which we may take back control of our food.

The three central principles of...

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