by Marion Nestle
Nov 14 2014

Weekend reading: food history!

Paul Freedman, Joyce E. Chaplin, and Ken Albala.  Food in Time and Place: The American Historical Association Companion to Food History.  University of California Press, 2014.

I was happy to be asked to do a blurb for this one:

This book is a treasure.  Its clear and lively chapters on global food history instantly explain why food has become an essential entry point into the most intellectually challenging problems of our time.  Any reader interested in the role of food in history, culture, or politics, its production or consumption, or the teaching of critical thinking will find this book hard to put down.