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図書

California studies in food and culture

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California studies in food and culture

Material type
図書
Author
Goldstein, Darra
Publisher
University of California Press
Publication date
-
Material Format
Paper
Capacity, size, etc.
16-25 cm
NDC
-
View All

Notes on use

Note (General):

Editor: Darra Goldstein

Related materials as well as pre- and post-revision versions

Culinary ephemera : an illustrated historyLeave the NDL website. Divided spirits : tequila, mezcal, and the politics of productionLeave the NDL website. Food politics : how the food industry influences nutrition and healthLeave the NDL website. A history of cookbooks : from kitchen to page over seven centuriesLeave the NDL website. Born again bodies : flesh and spirit in American ChristianityLeave the NDL website. Food : the history of tasteLeave the NDL website. Beyond hummus and falafel : social and political aspects of Palestinian food in IsraelLeave the NDL website. The Darjeeling distinction : labor and justice on fair-trade tea plantations in IndiaLeave the NDL website. Tastes and temptations : food and art in Renaissance ItalyLeave the NDL website. The spice route : a historyLeave the NDL website. Curried cultures : globalization, food, and South AsiaLeave the NDL website. The taste of place : a cultural journey into terroirLeave the NDL website. Medieval cuisine of the Islamic world : a concise history with 174 recipesLeave the NDL website. Dangerous digestion : the politics of American dietary adviceLeave the NDL website. Becoming salmon : aquaculture and the domestication of a fishLeave the NDL website. Food politics : how the food industry influences nutrition and healthLeave the NDL website. Breaking bread : recipes and stories from immigrant kitchensLeave the NDL website. Cumin, camels, and caravans : a spice odysseyLeave the NDL website. Eating apesLeave the NDL website. A geography of digestion : biotechnology and the Kellogg cereal enterpriseLeave the NDL website. Meals to come : a history of the future of foodLeave the NDL website. The queen of fats : why omega-3s were removed from the Western diet and what we can do to replace themLeave the NDL website. Our overweight children : what parents, schools, and communities can do to control the fatness epidemicLeave the NDL website. Food politics : how the food industry influences nutrition and healthLeave the NDL website. Why calories count : from science to politicsLeave the NDL website. Eating mud crabs in Kandahar : stories of food during wartime by the world's leading correspondentsLeave the NDL website. Camembert : a national mythLeave the NDL website. The taste of place : a cultural journey into terroirLeave the NDL website. Coffee life in JapanLeave the NDL website. The labor of lunch : why we need real food and real jobs in American public schoolsLeave the NDL website. Canned : the rise and fall of consumer confidence in the American food industryLeave the NDL website. Divided spirits : tequila, mezcal, and the politics of productionLeave the NDL website. Ways of eating : exploring food through history and cultureLeave the NDL website. Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero españolLeave the NDL website. Inventing baby food : taste, health, and the industrialization of the American dietLeave the NDL website. Medieval cuisine of the Islamic world : a concise history with 174 recipesLeave the NDL website. Perfection salad : women and cooking at the turn of the centuryLeave the NDL website. Zinfandel : a history of a grape and its wineLeave the NDL website. The untold history of ramen : how political crisis in Japan spawned a global food crazeLeave the NDL website. Safe food : bacteria, biotechnology, and bioterrorismLeave the NDL website. Food politics : how the food industry influences nutrition and healthLeave the NDL website. Balancing on a planet : the future of food and agricultureLeave the NDL website. A taste of power : food and American identitiesLeave the NDL website. Making modern meals : how Americans cook todayLeave the NDL website. The untold history of ramen : how political crisis in Japan spawned a global food crazeLeave the NDL website. Bitter and sweet : food, meaning, and modernity in rural ChinaLeave the NDL website. Secrets from the Greek kitchen : cooking, skill, and everyday life on an Aegean IslandLeave the NDL website. The cookbook library : four centuries of the cooks, writers, and recipes that made the modern cookbookLeave the NDL website. How the other half ate : a history of working-class meals at the turn of the centuryLeave the NDL website. The life of cheese : crafting food and value in AmericaLeave the NDL website. Encyclopedia of pastaLeave the NDL website. Safe food : bacteria, biotechnology, and bioterrorismLeave the NDL website. Meat planet : artificial flesh and the future of foodLeave the NDL website. Tsukiji : the fish market at the center of the worldLeave the NDL website. Free for all : fixing school food in AmericaLeave the NDL website. Reinventing the wheel : milk, microbes, and the fight for real cheeseLeave the NDL website. Weighing in : obesity, food justice, and the limits of capitalismLeave the NDL website. More than just food : food justice and community changeLeave the NDL website. Paradox of plenty : a social history of eating in modern AmericaLeave the NDL website. Safe food : the politics of food safetyLeave the NDL website. Tasting French terroir : the history of an ideaLeave the NDL website. Revolution at the table : the transformation of the American dietLeave the NDL website. Cuisine and empire : cooking in world historyLeave the NDL website. Word of mouth : what we talk about when we talk about foodLeave the NDL website. The art of cooking : the first modern cookery bookLeave the NDL website. Food and power : a culinary ethnography of IsraelLeave the NDL website. Of sugar and snow : a history of ice cream makingLeave the NDL website. Eating right in the RenaissanceLeave the NDL website. American tuna : the rise and fall of an improbable foodLeave the NDL website. Cuisine and empire : cooking in world historyLeave the NDL website. Inside the California food revolution : thirty years that changed our culinary consciousnessLeave the NDL website. The fruits of empire : art, food, and the politics of race in the age of American expansionLeave the NDL website. Canned : the rise and fall of consumer confidence in the American food industryLeave the NDL website. Making modern meals : how Americans cook todayLeave the NDL website. Secrets from the Greek kitchen : cooking, skill, and everyday life on an Aegean IslandLeave the NDL website. The kingdom of rye : a brief history of Russian foodLeave the NDL website. Sameness in diversity : food and globalization in modern AmericaLeave the NDL website. Of sugar and snow : a history of ice cream makingLeave the NDL website. Feeding the crisis : care and abandonment in America's food safety netLeave the NDL website. Let's ask Marion : what you need to know about the politics of food, nutrition, and healthLeave the NDL website. Hoptopia : a world of agriculture and beer in Oregon's Willamette ValleyLeave the NDL website. More than just food : food justice and community changeLeave the NDL website. The life of cheese : crafting food and value in AmericaLeave the NDL website. Sameness in diversity : food and globalization in modern AmericaLeave the NDL website. The scarcity slot : excavating histories of food security in GhanaLeave the NDL website. From label to table : regulating food in America in the information ageLeave the NDL website. From label to table : regulating food in America in the information ageLeave the NDL website. The untold history of ramen : how political crisis in Japan spawned a global food crazeLeave the NDL website. Yerba mate : the drink that shaped a nationLeave the NDL website. A geography of digestion : biotechnology and the Kellogg cereal enterpriseLeave the NDL website. The labor of lunch : why we need real food and real jobs in American public schoolsLeave the NDL website.

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Paper

Material Type
図書
Publication, Distribution, etc.
Size
16-25 cm
Place of Publication (Country Code)
us
Target Audience
一般
Note (General)
Editor: Darra Goldstein
Related Material
Culinary ephemera : an illustrated history
Divided spirits : tequila, mezcal, and the politics of production
Food politics : how the food industry influences nutrition and health
A history of cookbooks : from kitchen to page over seven centuries
Born again bodies : flesh and spirit in American Christianity
Food : the history of taste
Beyond hummus and falafel : social and political aspects of Palestinian food in Israel
The Darjeeling distinction : labor and justice on fair-trade tea plantations in India
Tastes and temptations : food and art in Renaissance Italy
The spice route : a history
Curried cultures : globalization, food, and South Asia
The taste of place : a cultural journey into terroir
Medieval cuisine of the Islamic world : a concise history with 174 recipes
Dangerous digestion : the politics of American dietary advice
Becoming salmon : aquaculture and the domestication of a fish
Food politics : how the food industry influences nutrition and health
Breaking bread : recipes and stories from immigrant kitchens
Cumin, camels, and caravans : a spice odyssey
Eating apes
A geography of digestion : biotechnology and the Kellogg cereal enterprise
Meals to come : a history of the future of food
The queen of fats : why omega-3s were removed from the Western diet and what we can do to replace them
Our overweight children : what parents, schools, and communities can do to control the fatness epidemic
Food politics : how the food industry influences nutrition and health
Why calories count : from science to politics
Eating mud crabs in Kandahar : stories of food during wartime by the world's leading correspondents
Camembert : a national myth
The taste of place : a cultural journey into terroir
Coffee life in Japan
The labor of lunch : why we need real food and real jobs in American public schools
Canned : the rise and fall of consumer confidence in the American food industry
Divided spirits : tequila, mezcal, and the politics of production
Ways of eating : exploring food through history and culture
Encarnación's kitchen : Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español
Inventing baby food : taste, health, and the industrialization of the American diet
Medieval cuisine of the Islamic world : a concise history with 174 recipes
Perfection salad : women and cooking at the turn of the century
Zinfandel : a history of a grape and its wine
The untold history of ramen : how political crisis in Japan spawned a global food craze
Safe food : bacteria, biotechnology, and bioterrorism
Food politics : how the food industry influences nutrition and health
Balancing on a planet : the future of food and agriculture
A taste of power : food and American identities
Making modern meals : how Americans cook today
The untold history of ramen : how political crisis in Japan spawned a global food craze
Bitter and sweet : food, meaning, and modernity in rural China
Secrets from the Greek kitchen : cooking, skill, and everyday life on an Aegean Island
The cookbook library : four centuries of the cooks, writers, and recipes that made the modern cookbook
How the other half ate : a history of working-class meals at the turn of the century
The life of cheese : crafting food and value in America
Encyclopedia of pasta
Safe food : bacteria, biotechnology, and bioterrorism
Meat planet : artificial flesh and the future of food
Tsukiji : the fish market at the center of the world
Free for all : fixing school food in America
Reinventing the wheel : milk, microbes, and the fight for real cheese
Weighing in : obesity, food justice, and the limits of capitalism
More than just food : food justice and community change
Paradox of plenty : a social history of eating in modern America
Safe food : the politics of food safety
Tasting French terroir : the history of an idea
Revolution at the table : the transformation of the American diet
Cuisine and empire : cooking in world history
Word of mouth : what we talk about when we talk about food
The art of cooking : the first modern cookery book
Food and power : a culinary ethnography of Israel
Of sugar and snow : a history of ice cream making
Eating right in the Renaissance
American tuna : the rise and fall of an improbable food
Cuisine and empire : cooking in world history
Inside the California food revolution : thirty years that changed our culinary consciousness
The fruits of empire : art, food, and the politics of race in the age of American expansion
Canned : the rise and fall of consumer confidence in the American food industry
Making modern meals : how Americans cook today
Secrets from the Greek kitchen : cooking, skill, and everyday life on an Aegean Island
The kingdom of rye : a brief history of Russian food
Sameness in diversity : food and globalization in modern America
Of sugar and snow : a history of ice cream making
Feeding the crisis : care and abandonment in America's food safety net
Let's ask Marion : what you need to know about the politics of food, nutrition, and health
Hoptopia : a world of agriculture and beer in Oregon's Willamette Valley
More than just food : food justice and community change
The life of cheese : crafting food and value in America
Sameness in diversity : food and globalization in modern America
The scarcity slot : excavating histories of food security in Ghana
From label to table : regulating food in America in the information age
From label to table : regulating food in America in the information age
The untold history of ramen : how political crisis in Japan spawned a global food craze
Yerba mate : the drink that shaped a nation
A geography of digestion : biotechnology and the Kellogg cereal enterprise
The labor of lunch : why we need real food and real jobs in American public schools