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Pacific Pinot NoirA Comprehensive Winery Guide for Consumers and Connoisseurs
Featuring more than two hundred in-depth winery profiles, this definitive guide is the best single source of information on world-renowned pinot noirs from California and Oregon. Drawing on his encyclopedic knowledge of a grape variety considered by many to produce the ultimate food wine, John Winthrop Haeger offers this expanded, updated companion volume to his award-winning North American Pin…
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- ISBN/ISSN
- 9780520942110
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- 1 online resource (496 pages)
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Food in Time and PlaceThe American Historical Association Companion to Food H…
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the …
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- ISBN/ISSN
- 9780520959347
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- 1 online resource (424 pages)
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American Rhone
"Thoughtfully conceived and very well written, this is essential somm reading."— The Somm Journal "This is the most important wine book of the year, perhaps in many years."— The Seattle Times "Crisply written, impeccably researched, balanced if fundamentally enthusiastic, scholarly but accessible, and full of unexpected details and characters."— The World of Fine Wine No wine category has…
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- ISBN/ISSN
- 9780520965140
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- 1 online resource (352 pages)
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Dangerous DigestionThe Politics of American Dietary Advice
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom itself are pervaded with ingestive metaphors of choice (what to put in) and control (what to keep out). From the country’s founders to the abolitionists to the social activists of today, those seeking to form an…
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- ISBN/ISSN
- 9780520962132
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- 1 online resource (232 pages)
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Tasting French TerroirThe History of an Idea
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing …
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- ISBN/ISSN
- 9780520961333
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- 1 online resource (248 pages)
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The Makers of American WineA Record of Two Hundred Years
Americans learned how to make wine successfully about two hundred years ago, after failing for more than two hundred years. Thomas Pinney takes an engaging approach to the history of American wine by telling its story through the lives of 13 people who played significant roles in building an industry that now extends to every state. While some names—such as Mondavi and Gallo—will be familia…
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- ISBN/ISSN
- 9780520952225
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- 1 online resource (311 pages)
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A History of Wine in America, Volume 1From the Beginnings to Prohibition
The Vikings called North America "Vinland, " the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be fo…
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- ISBN/ISSN
- 9780520934580
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- 1 online resource (572 pages)
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Divided SpiritsTequila, Mezcal, and the Politics of Production
Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on “alternative” markets to protect food cultures and rural livelihoods. In recent years, as consumers increa…
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- ISBN/ISSN
- 9780520962583
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- 1 online resource (280 pages)
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CannedThe Rise and Fall of Consumer Confidence in the American Food Industry
2019 James Beard Foundation Book Award winner:Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americanshad just begun to shiftaway from eating foods that they grew themselves orpurchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and pa…
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- ISBN/ISSN
- 9780520964754
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- 1 online resource (280 pages)
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Breadlines Knee-Deep in WheatFood Assistance in the Great Depression
At no time during the Great Depression was the contradiction between agriculture surplus and widespread hunger more wrenchingly graphic than in the government's attempt to raise pork prices through the mass slaughter of miliions of "unripe" little pigs. This contradiction was widely perceived as a "paradox." In fact, as Janet Poppendieck makes clear in this newly expanded and updated volume, it…
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- ISBN/ISSN
- 9780520958425
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- 1 online resource (418 pages)
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