California Studies in Food and Culture
JSTOR has 42 titles in this series.
Books in the Series
- Previouspage
- page2 of 2
Encyclopedia of Pasta
TRANSLATED BY MAUREEN B. FANT
https://www.jstor.org/stable/10.1525/j.ctt7zw5c8
Cooking: The Quintessential Art
TRANSLATED BY M.B. DeBEVOISE
https://www.jstor.org/stable/10.1525/j.ctt7zw213
No Cover Image
M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens
https://www.jstor.org/stable/10.1525/j.ctt7zw4p5
The Taste of Place: A Cultural Journey into Terroir
https://www.jstor.org/stable/10.1525/j.ctt7zw38x
No Cover Image
Food Politics: How the Food Industry Influences Nutrition and Health
https://www.jstor.org/stable/10.1525/j.ctt7zw3cc
No Cover Image
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
https://www.jstor.org/stable/10.1525/j.ctt7zw1rs
No Cover Image
The Art of Cooking: The First Modern Cookery Book
Edited and with an Intoduction by Luigi Ballerini
Translated amd Annotated by Jeremy Parzen
https://www.jstor.org/stable/10.1525/j.ctt14btfm8
Born Again Bodies: Flesh and Spirit in American Christianity
https://www.jstor.org/stable/10.1525/j.ctt1ppv7q
Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
https://www.jstor.org/stable/10.1525/j.ctt1pnh7t
Eating Apes
With an Afterword and Photographs by Karl Ammann
https://www.jstor.org/stable/10.1525/j.ctt1ppm3n
Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California
EDITED AND TRANSLATED BY DAN STREHL
WITH AN ESSAY BY VICTOR VALLE
https://www.jstor.org/stable/10.1525/j.ctt7zw4fs
- Previouspage
- page2 of 2