Review: Bread for the Living, Bread for the Dead

Alexander Strecker (ed). Bread for the LIving, Bread for the Dead. Tavros Press, Athens 2025. 137 pp. ISBN 978-618-87697-0-0 David … More

Review: How the World Eats

Julian Baggini. How the World Eats: A Global Food Philosophy. Pegasus Books. New York. 2025. ISBN: 978-1-63936-819-8. Richard Zimmer (Sonoma … More

Review: Mixing Memory and Desire

Lee Johnson 2025 Mixing Memory & Desire: How History Shaped the Foods of the Caribbean. Kingston, Jamaica & Miami, Florida: … More

Review: Chefs, Restaurants and Culinary Sustainability

Counihan, Carole, and Susanne Hojlund eds. Chefs, Restaurants and Culinary Sustainability. University of Arkansas Press, 2024. 392 pp. ISBN 9781682262658 … More

Review: The Problem with Solutions

Guthman, Julie. The Problem with Solutions: Why Silicon Valley Can’t Hack the Future of Food. University of California Press. 272 … More

Review: Performing State Boundaries

Performing State Boundaries: Food Networks, Democratic Bureaucracy and China by Christof Lammer (Berghahn 2024), 272 pages, ISBN 978-1-80539-651-2 Ellen Oxfeld … More

Review: Ark of Taste Kenya

Ark of Taste Kenya (2nd Edition). Michele F. Fontefrancesco, Dauro Zocchi and Charles Barstow eds. 2024 Vicolo de Pavone Editore, … More

Review: Embodying Biodiversity

Terese Gagnon, ed. Embodying Biodiversity: Sensory Conservation as Refuge and Sovereignty. 274 pp. University of Arizona Press. 2024. ISBN: 9780816553983 … More

Review: Protecting industrial food profits by re-shaping science

Susan Greenhalgh. Soda Science: Making the World Safe for Coca-Cola. University of Chicago Press, 2024. 352 pages. Christy Spackman (Arizona … More

Review: Rice and Baguette

Vu Hong Lien. Rice and Baguette: A History of Food in Vietnam. Reaktion Press. London: 2016 ISBN: 9781780236575. pp.252. Richard … More