Sciences Sociales / Agriculture et alimentation

Eating Animals

de Jonathan Safran Foer

Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's...

The Ethics Of Diet - An Anthology of Vegetarian Thought

de Howard Williams & Leo Tolstoy

This book is an early history of vegetarianism as told through the writings of some of history's great thinkers and writers. The author Howard Williams travels back in time to Antiquity and from there moves...

Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World

de Joel Salatin

From farmer Joel Salatin's point of view, life in the 21^st century just ain't normal. In FOLKS, THIS AIN'T NORMAL, he discusses how far removed we are from the simple, sustainable joy that comes from living...

Classic Candy: America's Favorite Sweets, 1950-80

de Darlene Lacey

Candy may well have its origins in medicine (think peppermint sticks), and many Americans still think of candy as an edible salve with which to cure and to celebrate. Today, Americans consume more than 600 billion...

The Sex Life of Food

de Bunny Crumpacker

“The sex life of food” doesn’t mean that the strawberries have fallen in love with the oatmeal. It’s a look at food—and sex—and how they go together in our daily lives much more often than we realize....

Against the Grain

de Richard Manning

In this provocative, wide-ranging book, Richard Manning offers a dramatically revisionist view of recent human evolution, beginning with the vast increase in brain size that set us apart from our primate relatives...

Food's Frontier

de Richard Manning

An eye-opening look at how the world will feed itself in the coming decades

By now it is clear that the techniques of the first "Green Revolution" that averted mass starvation a generation ago --pesticides, chemical...

Chocolate

de Mort Rosenblum

A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives.

Science, over recent years, has confirmed...

Appetite City

de William Grimes

New York is the greatest restaurant city the world has ever seen.

In Appetite City, the former New York Times restaurant critic William Grimes leads us on a grand historical tour of New York’s dining culture....

Animal Factory

de David Kirby

Swine flu. Bird flu. Unusual concentrations of cancer and other diseases. Massive fish kills from flesh-eating parasites. Recalls of meats, vegetables, and fruits because of deadly E-coli bacterial contamination. ...

The Body Toxic

de Nena Baker

We are running a collective chemical fever that we cannot break. Everyone everywhere now carries a dizzying array of chemical contaminants, the by-products of modern industry and innovation that contribute to...

What to Eat

de Marion Nestle

Since its publication in hardcover last year, Marion Nestle's What to Eat has become the definitive guide to making healthy and informed choices about food. Praised as "radiant with maxims to live by" in The...

Alphabet Juice

de Roy Blount Jr.

Ali G: How many words does you know?

Noam Chomsky: Normally, humans, by maturity, have tens of thousands of them.

Ali G: What is some of 'em?—Da Ali G Show Did you know that both mammal and matter derive from...

Food Rebellions: Crisis and the Hunger for Justice

de Eric Holt-Gimenez & Raj Patel

Today there are over a billion hungry people on the planet, more than ever before in history. While the global food crisis dropped out of the news in 2008, it returned in 2011 (and is threatening us again in...

4 | 2005 - Local Foods - AOF

de Virginie Amilien

Sommaire : Fatiha Fort, Lucie Sirieix, Philippe Aurier, Exploring terroir product meanings for the consumer / Catherine Hérault-Fournier, Anne-Hélène Prigent-Simonin, The role of trust in the perception of...

5 | 2006 - Food and Religion - AOF

de Virginie Amilien

Sommaire : Éloi Ficquet, De la chair imbibée de foi : la viande comme marqueur de la frontière entre chrétiens et musulmans en Éthiopie / Michelle Lelwica, Redefining Womanhood (?): Gender, Power, and...

S2 | 2007 - From local food to localised food - AOF

de Virginie Amilien

Sommaire : Pascale Moity-Maïzi, Geneviève Cazes-Valette (dir.), Faire la cuisine. Analyses pluridisciplinaires d’un nouvel espace de modernité / Pictures / Photographies / Georgina Holt, Workshop experience...

S3 | 2008 - Food Chains - AOF

de Virginie Amilien

Sommaire : Florian Muehlfried, Sharing the same blood – culture and cuisine in the Republic of Georgia / Liza Debevec, The meaning of African and “White man’s” food at Muslim and civil wedding celebrations...

S5 | 2009 - Can consumers save the world? - AOF

de Virginie Amilien

Sommaire : Sara Korzen, Jesper Lassen, The environment overlooked? / Bente Halkier, A practice theoretical perspective on everyday dealings with environmental challenges of food consumption / Hanne Torjusen,...

Catching Fire: How Cooking Made Us Human

de Richard Wrangham

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire...