The Global Warming Diet is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis.

Paul Freedman’s gorgeously illustrated history is “an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a

The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey

Here is a guide for lovers of both good food and the great outdoors. Campers wax rhapsodic about the pleasures of communing with nature while resigning themselv

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affect