Catalog Search Results
Author
Physical Desc
xiii, 204 pages, 16 unnumbered pages of plates : illustrations (chiefly color) ; 23 cm
Language
English
Description
"Icons of Mexican cultural identity and America's melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence -- sometimes desired, sometimes resented -- that turns a public street corner into a bustling business. Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community,...
Author
Physical Desc
340 pages ; 24 cm.
Language
English
Description
"National Dish peels back the layers of myth, commercialization, and fetishization around the great world cuisines. In so doing, it brings us to a deep appreciation of how the country makes the food, and the food the country"--
"Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures -- France, Italy, Japan, Spain, Mexico, and Turkey -- brilliantly weaving cuisine, history, and politics into a work of scintillating...
Author
Physical Desc
viii, 244 pages ; 22 cm
Language
English
Description
"So begins The Elephant in the Room, Tommy Tomlinson's remarkably intimate and insightful memoir of his life as a fat man. When he was almost fifty years old, Tomlinson weighed an astonishing -- and dangerous -- 460 pounds, at risk for heart disease, diabetes, and stroke, unable to climb a flight of stairs without having to catch his breath, or travel on an airplane without buying two seats. Raised in a family that loved food, he had been aware of...
Author
Language
English
Formats
Description
"From the author of Paris to the Moon -- one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing -- "You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating the roots of our foodways in France, Adam Gopnik traces our rapid evolution from...
Author
Physical Desc
x, 333 pages : illustrations ; 25 cm
Language
English
Description
"While a luscious layer cake may exemplify the towering glory of Southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions -- Indigenous American, European, and African -- collided with and merged in the economies, cultures, and foodways of the South to create...
Author
Series
California studies in food and culture volume 43
Physical Desc
xiv, 464 pages : illustrations, maps ; 24 cm.
Language
English
Description
Here the author tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy', beliefs about health, the economy, politics, society and the gods, prompted the construction...
Author
Physical Desc
xiv, 364 pages ; 24 cm
Language
English
Description
"From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species--and points the way to a better future"--
How humankind first hunted and gathered explains our emergence as a new species and our earliest technology. Our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration,...
Author
Language
English
Formats
Description
"A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether...
Author
Physical Desc
xv, 351 pages : illustrations ; 25 cm
Language
English
Description
"How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies. Covering the long span of human history, Milk reveals how developments in technology, public...
Author
Language
English
Formats
Description
Television personality Padma Lakshmi examines "her journey from [a humble family kitchen], led by ferocious and unforgettable women, to the judges' table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather -- a brilliant engineer with an irrepressible sweet tooth --...
13) Women on food
Physical Desc
400 pages : illustrations (chiefly color) ; 23 cm
Language
English
Description
Women on Food unites the radical, diverging female voices of the food industry in this urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and ephemera. Edited by Charlotte Druckman and featuring esteemed food journalists and thinkers, including Soleil Ho, Nigella Lawson, Diana Henry, Carla Hall, Samin Nosrat, Rachael Ray, and many others, this compilation illuminates the notable and varied women...
Author
Physical Desc
xxiv, 326 pages ; 25 cm
Language
English
Description
"Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how--and why--we eat the way we do"--
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