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Gandhi’s Search for the Perfect Diet

Eating with the World in Mind

By Nico Slate

Mahatma Gandhi redefined nutrition as fundamental to building a more just world. What he chose to eat was intimately tied to his beliefs, and his key values of nonviolence, religious tolerance, and rural sustainability developed...

Tasting Paradise on Earth

Jiangnan Foodways

By Jin Feng

Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng’s wide-ranging exploration of cities in the Lower Yangzi Delta—or Jiangnan,...

The Deepest Roots

Finding Food and Community on a Pacific Northwest Island

By Kathleen Alcalá

As friends began “going back to the land” at the same time that a health issue emerged, Kathleen Alcalá set out to reexamine her relationship with food at the most local level. Remembering her parents,...

The Other Milk

Reinventing Soy in Republican China

By Jia-Chen Fu

In the early twentieth century, China was stigmatized as the “Land of Famine.” Meanwhile in Europe and the United States, scientists and industrialists seized upon the soybean as a miracle plant that could help build...

Organic Sovereignties

Struggles over Farming in an Age of Free Trade

By Guntra A. Aistara

This first sustained ethnographic study of organic agriculture outside the United States traces its meanings, practices, and politics in two nations typically considered worlds apart: Latvia and Costa Rica. Situated on the frontiers of the...

A Year Right Here

Adventures with Food and Family in the Great Nearby

By Jess Thomson

Armed with “The Here List” and a Type-A personality, Seattle-based writer and cookbook author Jess Thomson sets out to spend a year exploring the food of the Pacific Northwest with her family. Planning to revel...

Swallowing Clouds

A Playful Journey through Chinese Culture, Language, and Cuisine

By A. Zee. With a new afterword by Linda Rui Feng

Physics professor Zee writes about how to understand the menus in Chinese restaurants, explaining the characters, what they mean, and the colorful stories behind the names of various dishes. Anne Tyler (in the Washington Post)...

Puer Tea

Ancient Caravans and Urban Chic

By Jinghong Zhang

Puer tea has been grown for centuries in the “Six Great Tea Mountains” of Yunnan Province, and in imperial China it was a prized commodity, traded to Tibet by horse or mule caravan via the...

Faith, Food, and Family in a Yupik Whaling Community

By Carol Zane Jolles and Elinor Mikaghaq Oozeva

For more than fifteen hundred years Yupik and proto-Yupik Eskimo peoples have lived at the site of the Alaskan village of Gambell on St. Lawrence Island. Their history is a record of family and kin,...

The Earth's Blanket

Traditional Teachings for Sustainable Living

By Nancy J. Turner

This is a thought-provoking look at Native American stories, cultural institutions, and ways of knowing, and what they can teach us about living sustainably.

Coffee and Coffeehouses

The Origins of a Social Beverage in the Medieval Near East

By Ralph S. Hattox

Drawing on the accounts of early European travelers, original Arabic sources on jurisprudence and etiquette, and treatises on coffee from the period, the author recounts the colorful early history of the spread of coffee and...

Greening Cities, Growing Communities

By Jeffrey Hou, Julie M. Johnson, and Laura J. Lawson

Although there are thousands of community gardens across North America, only Seattle and a few other cities include them in their urban development plans. While the conditions and experiences in Seattle may be unique, the...

To Fish in Common

The Ethnohistory of Lummi Indian Salmon Fishing

By Daniel L. Boxberger. Foreword by Chris Friday

Communist Pigs

An Animal History of East Germany's Rise and Fall

By Thomas Fleischman. Foreword by Paul S. Sutter

The pig played a fundamental role in the German Democratic Republic’s attempts to create and sustain a modern, industrial food system built on communist principles. By the mid-1980s, East Germany produced more pork per capita...

Sins of the Flesh

A History of Ethical Vegetarian Thought

By Rod Preece

Unlike previous books on the history of vegetarianism, Sins of the Flesh examines the history of vegetarianism in its ethical dimensions, from the origins of humanity through to the present.

Full ethical consideration for animals resulting...

Making a Living

Place, Food, and Economy in an Inuit Community

By Nicole Gombay

Although food is vital to our daily lives, we tend to be unaware of the particulars of where it came from and how it was produced. We simply go to the market and buy what...

When Wheat Was King

The Rise and Fall of the Canada-UK Grain Trade

By Andre Magnan

Over a century, the Canadian prairies went from being the breadbasket of the world to a grain-growing region in a vast, global agri-food system. Magnan traces the causes and consequences of this evolution, from the...

Community Nutrition for Developing Countries

By Norman J. Temple, Nelia Steyn

Written by both scholars and practitioners based in developing countries, this volume draws on their wealth of knowledge, experience, and understanding of nutrition to provide nutrition professionals with the proper tools for the assessment and...

How Canadians Communicate V

Sports

By Christopher Waddell, David Taras

Despite a decline in active participation, Canadians spend enormous amounts of time and money on sports, as fans and followers of sporting events and sports culture. Never has media coverage of sports been more exhaustive,...

How Canadians Communicate VI

Food Promotion, Consumption, and Controversy

By Charlene Elliott

Food nourishes the body, but our relationship with food extends far beyond our need for survival. We use food choices not only to express our personal tastes but also, and perhaps more importantly, to declare...