History of food in the United States.

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of Californi

This book, first published by OUP, is a classic of culinary history; with his discussion of the revolution that took place in American attitudes toward food bet

Today a buck gets you a quick burger (or two), but what’s the real cost of that meal? The rates of chronic disease—specifically diseases like diabetes, caus

Film critic and food writer Alissa Wilkinson sits down with a hypothetical table of smart, engaging, revolutionary women of the twentieth century to explore the