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Coal Dust on Your Feet is a historical ethnography covering a century and a half, looking at the lives and struggles... Read More >>
Can food be both national and global at the same time? What happens when a food with a national identity travels... Read More >>
Focuses on the technological and scientific advances that allowed Hawai‘i’s sugar industry to become a world leader... Read More >>
Explores the contours of religious and cultural transformation in traditional China from the point of view of an... Read More >>
The definitive survey of this iconic southern food, Collards recounts the surprising story of where collards originated,... Read More >>
Burley tobacco revolutionized the industry in east Tennessee and western North Carolina. What started from two farmers... Read More >>
Through an examination of the reformed Committee on World Food Security, this book provides new, empirically-informed... Read More >>
Italy’s best-known food historian travels back to the birth of “modern” cuisine and reveals the remarkable links... Read More >>
Referred to as a ""documentary novel"" back during its inception, H.E. Jacobs pioneered the concept of creative... Read More >>
This issue of Plough Quarterly explores our relationship with the natural world. Hear from leading scientists, farmers,... Read More >>
By considering the practice of globalisation, these essays describe changes, variations and innovations to Chinese... Read More >>
Offers an interpretation of Moroccan history by demonstrating the ways in which the French policies regarding food... Read More >>
In this comprehensive history, R. Douglas Hurt traces the decline and fall of agriculture in the Confederate States... Read More >>
Between 1940 and 1974, the number of African American farmers fell from 681,790 to just 45,594 - a drop of 93%.... Read More >>