California Studies in Food and Culture
California Studies in Food and Culture is a 26-book series with 26 released primary works first released in 1986 with contributions by Marion Nestle, Dale Peterson, Harvey Levenstein, R. Marie Griffith, Maestro Martino, Stefania Barzini, Susan Allport, John Keay, Jean-Louis Flandrin, Amy B. Trubek, Paul Freedman, Joan Reardon, Hervé This, Pierre Gagnaire, Laura Shapiro, Jeri Quinzio, Oretta Zanini De Vita, John Varriano, Janet Poppendieck, Matt Mcallester, Julie Guthman, Anne Willan, Mark Cherniavsky, Merry White, Heather Paxson, Rachel Laudan, Katherine Leonard Turner, Sarah Bowen, and Nicholas Bauch.
| #3 |  Food Politics
| 4 | 3 reads | ||
| #5 |  Safe Food Safe Food: Bacteria, Biotechnology, and Bioterrorism
| 4 | 2 reads | ||
| #6 |  Eating Apes
| 0 | 0 reads | ||
| #7 |  Revolution at the Table Revolution at the Table: The Transformation of the American Diet
| 0 | 0 reads | ||
| #12 |  Born Again Bodies Born Again Bodies: Flesh and Spirit in American Christianity
| 0 | 0 reads | ||
| #14 | The Art of Cooking The Art of Cooking: The First Modern Cookery Book
| 0 | 0 reads | ||
| #15 |  The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
| 0 | 0 reads | ||
| #17 |  The Spice Route: A History
| 4 | 2 reads | ||
| #19 |  Arranging the Meal Arranging the Meal: A History of Table Service in France
| 0 | 0 reads | ||
| #20 |  The Taste of Place The Taste of Place: A Cultural Journey into Terroir
| 0 | 0 reads | ||
| #21 |  Food
| 3 | 1 read | ||
| #22 |  M. F. K. Fisher among the Pots and Pans M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens
| 0 | 0 reads | ||
| #23 |  Cooking Cooking: The Quintessential Art
| 0 | 1 read | ||
| #24 |  Perfection Salad
| 0 | 1 read | ||
| #25 |  Of Sugar and Snow: A History of Ice Cream Making
| 0 | 0 reads | ||
| #26 |  Encyclopedia of Pasta
| 0 | 0 reads | ||
| #27 |  Tastes and Temptations: Food and Art in Renaissance Italy
| 0 | 0 reads | ||
| #28 |  Free for All: Fixing School Food in America
| 0 | 0 reads | ||
| #31 |  Eating Mud Crabs in Kandahar: Stories of Food during Wartime by the World's Leading Correspondents
| 0 | 0 reads | ||
| #32 | Weighing In Weighing In: Obesity, Food Justice, and the Limits of Capitalism
| 0 | 0 reads | ||
| #35 |  The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
| 0 | 1 read | ||
| #36 |  Coffee Life in Japan
| 3 | 1 read | ||
| #41 |  The Life of Cheese
| 0 | 0 reads | ||
| #43 |  Cuisine and Empire: Cooking in World History
| 0 | 0 reads | ||
| #48 |  How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
| 0 | 0 reads | ||
| #56 |  Divided Spirits: Tequila, Mezcal, and the Politics of Production
| 4 | 1 read | ||
| #62 | A Geography of Digestion A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise
| 0 | 0 reads |