The best books on The Global Food Scandal, recommended by Tristram Stuart
The campaigner and historian says that Western countries waste more food than they consume. Believe him: he survives off food scavenged exclusively from supermarket bins This interview appeared first...
View ArticleThe best books on Food and the City, recommended by Carolyn Steel
The architect, writer, lecturer, and director of Kilburn Nightingale Architects says architecture should not be just about buildings, but about everything else in our environment This interview...
View ArticleThe best books on The History of Food, recommended by Steven Kaplan
From body and blood of Christ or an act of seduction to a means of social control and even a weapon of war – Professor Steven Kaplan picks the best books on the history and power of food. This...
View ArticleThe best books on Food Production, recommended by Barry Estabrook
Do you know what’s in the food you eat, and how it gets from field to plate? The author of an acclaimed exposé of American agribusiness tells us where to look if we want to become better-informed...
View ArticleThe best books on American Food, recommended by Ruth Reichl
The Puritans got modern American cuisine off to a bad start. But the food writer and critic says subsequent immigrants have helped create a culture where food is appreciated. This interview appeared...
View ArticleThe best books on Food, recommended by Louise Fresco
Most people are illiterate when it comes to food, their views based on a combination of personal beliefs, semi-truths and not fully substantiated scientific claims. Dutch food and agricultural...
View ArticleThe best books on Food Psychology, recommended by Paul Rozin
Food is an affirmation of who we are. Paul Rozin, food psychologist at the University of Pennsylvania, deconstructs the cheeseburger and busts myths about food consumption: not only is our food budget...
View ArticleThe best books on Food Studies, recommended by Matt Garcia
Matt Garcia, Professor of Latin American, Latino & Caribbean Studies & History at Dartmouth College, discusses the production of primary foods in the United States and globally—a field that has...
View ArticleThe best books on The History of Food, recommended by Diane Purkiss
History too often glosses over basic questions of subsistence and food availability, argues Oxford academic Diane Purkiss—whose new book English Food is a social history told through the food on...
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