California Studies in Food and Culture

Darra Goldstein, Editor

Appears in
Popes, Peasants and Shepherds
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About

  1. Dangerous Tastes: The Story of Spices, by Andrew Dalby

  2. Eating Right in the Renaissance, by Ken Albala

  3. Food Politics: How the Food Industry Influences Nutrition and Health, by Marion Nestle

  4. Camembert: A National Myth, by Pierre Boisard

  5. Safe Food: The Politics of Food Safety, by Marion Nestle

  6. Eating Apes, by Dale Peterson

  7. Revolution at the Table: The Transformation of the American Diet, by Harvey Levenstein

  8. Paradox of Plenty: A Social History of Eating in Modern America, by Harvey Levenstein

  9. Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California: Selections from Encarnación Pinedo’s El cocinero español, by Encarnación Pinedo, edited and translated by Dan Strehl, with an essay by Victor Valle

  10. Zinfandel: A History of a Grape and Its Wine, by Charles L. Sullivan, with a foreword by Paul Draper

  11. Tsukiji: The Fish Market at the Center of the World, by Theodore C. Bestor

  12. Born Again Bodies: Flesh and Spirit in American Christianity, by R. Marie Griffith

  13. Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic, by Sharron Dalton

  14. The Art of Cooking: The First Modern Cookery Book, by The Eminent Maestro Martino of Como, edited and with an introduction by Luigi Ballerini, translated and annotated by Jeremy Parzen, and with fifty modernized recipes by Stefania Barzini

  15. The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them, by Susan Allport

  16. Meals to Come: A History of the Future of Food, by Warren Belasco

  17. The Spice Route: A History, by John Keay

  18. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes, by Lilia Zaouali, translated by M. B. DeBevoise, with a foreword by Charles Perry

  19. Arranging the Meal: A History of Table Service in France, by Jean-Louis Flandrin, translated by Julie E. Johnson, with Sylvie and Antonio Roder; with a foreword to the English language edition by Beatrice Fink

  20. The Taste of Place: A Cultural Journey into Terroir, by Amy B. Trubek

  21. Food: The History of Taste, edited by Paul Freedman

  22. M.F.K. Fisher among the Pots and Pans: Celebrating Her Kitchens, by Joan Reardon, with a foreword by Amanda Hesser

  23. Cooking: The Quintessential Art, by Hervé This and Pierre Gagnaire, translated by M. B. DeBevoise

  24. Perfection Salad: Women and Cooking at the Turn of the Century, by Laura Shapiro

  25. Of Sugar and Snow: A History of Ice Cream Making, by Jeri Quinzio

  26. Encyclopedia of Pasta, by Oretta Zanini De Vita, translated by Maureen B. Fant, with a foreword by Carol Field

  27. Tastes and Temptations: Food and Art in Renaissance Italy, by John Varriano

  28. Free for All: Fixing School Food in America, by Janet Poppendieck

  29. Breaking Bread: Recipes and Stories from Immigrant Kitchens, by Lynne Christy Anderson, with a foreword by Corby Kummer

  30. Culinary Ephemera: An Illustrated History, by William Woys Weaver

  31. Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World’s Leading Correspondents, edited by Matt McAllester

  32. Weighing In: Obesity, Food Justice, and the Limits of Capitalism, by Julie Guthman

  33. Why Calories Count: From Science to Politics, by Marion Nestle and Malden Nesheim

  34. Curried Cultures: Globalization, Food, and South Asia, edited by Krishnendu Ray and Tulasi Srinivas

  35. The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook, by Anne Willan, with Mark Cherniavsky and Kyri Claflin

  36. Coffee Life in Japan, by Merry White

  37. American Tuna: The Rise and Fall of an Improbable Food, by Andrew F. Smith

  38. A Feast of Weeds: A Literary Guide to Foraging and Cooking with Wild Edible Plants, by Luigi Ballerini, translated by Gianpiero W. Doebler, with recipes by Ada De Santis and illustrations by Giuliano Della Casa

  39. The Philosophy of Food, by David M. Kaplan

  40. Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel, by Liora Gvion, translated by David Wesley and Elana Wesley

  41. The Life of Cheese: Crafting Food and Value in America, by Heather Paxson

  42. Popes, Peasants, and Shepherds: Recipes and Lore from Rome and Lazio, by Oretta Zanini De Vita, translated by Maureen B. Fant, with a foreword by Ernesto Di Renzo

  43. Cuisine and Empire: Food and Its Consequences in Global History, by Rachel Laudan