Catalog Search Results
Author
Series
California studies in food and culture volume 15
Language
English
Formats
Description
A nutritional whodunit that takes listeners from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids know as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s...
Author
Series
California studies in food and culture volume 26
Language
English
Description
"Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories and delving into centuries-old archives to tell the long story of pasta through the extravagant variety of its shapes and the abundance of names by which it is known. With original drawings by Luciana Marini, this rich and uniquely personal volume provides the complete history of one of the world's favorite foods."--
Author
Series
California studies in food and culture volume 33
Pub. Date
[2012]
Language
English
Description
"Calories--too few or too many--are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and survival, they cannot be seen, smelled, or tasted. They are also hard to understand. In Why Calories Count, Marion Nestle and Malden Nesheim explain in clear and accessible language what calories are and how they work, both biologically and politically. As they take readers...
Author
Series
California studies in food and culture volume 65
Pub. Date
[2017]
Language
English
Description
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists...
Author
Series
California studies in food and culture volume 28
Pub. Date
[2010]
Language
English
Description
As this book takes us on an eye-opening journey into the nation's school kitchens, Janet Poppendieck offers the first comprehensive assessment of school food in the United States. She reveals the forces that determine how lunch is served, such as the financial troubles of schools, the commercialization of childhood, and the reliance on market models.--[book cover]
Author
Series
California studies in food and culture volume 78
Pub. Date
[2022]
Language
English
Description
"Slow Cooked tells the story of how Marion Nestle achieved a late-in-life career as a leading public advocate for healthier and more sustainable diets. Coming of age in post-World War II America, she had to overcome the barriers--familial, societal, and institutional--experienced by all women in that era. Here, she explains how she came to recognize the enormous influence of the food industry on our food choices, and wrote Food Politics and her other...
Author
Series
California studies in food and culture volume 43
Pub. Date
[2013]
Language
English
Description
Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans.
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