Scrinis refers to a reductive focus on nutrient composition as “nutritionism” and illustrates how the concept shaped the practices of the food industry, nutritional science, dietary guidelines, and the public understanding of food in the past 150 years.
Featuring eleven essays penned by a veritable Who’s Who of food studies scholars, A Cultural History of Food in the Modern Age concludes the six-volume set edited by Fabio Parasecoli and Peter Scholliers that encompasses the cultural history of food from antiquity to the very near present. Focusing primarily on the West, Food in the Modern Age takes up the years from 1920 onward.
Jon Stobart persuasively shows that daily purchasing habits, procurement techniques, and modern retailing practices date as far back as long seventeenth century in Sugar & Spice: Grocers and Groceries in Provincial England.
George Solt’s ample narrative of the history of Japan’s beloved national food traces ramen from its origins as the calorie-rich sustenance of Chinese immigrants and manual laborers to a fashionable worldwide craze.
On one level, this book is a cross-disciplinary exploration of food and culture (Asian and Asian-American); on another, it is an intellectual yet personal yarn from a lover of all things edible whose background (Korean-American) and places of birth and residence (Los Angeles, Manhattan, and Hawaii) play a clear role in the choice of topic.
Eating Asian America addresses the question of why Asian and Asian-influenced food is an integral art of the American foodscape. The overwhelming Asian presence in the American foodscape is the result of external forces and inequalities that have restricted and defined Asians into an alimentary role.
Andrea S. Wiley explores the material and cultural characteristics of milk in the United States and India, illuminating how each country’s distinctive political, economic, religious, and historic context produces divergent meanings attached to dairy.
In High on the Hog, Jessica B. Harris constructs an elegant narrative history that connects the culinary experiences of the African and American continents to show how African Americans shaped the country around them.
Pure and Modern Milk: An Environmental History since 1900 is a cogent study of dairy production from the turn of the twentieth century to the present.
At a time when modern society is said to have left the kitchen for the couch, David Sutton’s latest book, Secrets from the Greek Kitchen, brings welcome empirical and theoretical depth previously lacking from the home cooking discourse.