California studies in food and culture

"Takes the reader on a ... journey across time and space in this look at the ... relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethno-botanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade"--Dust jacket.

An assessment of school food in the United States that examines the history, policy, nutrition, environmental sustainability, taste, and other aspects of federal meal programs in which the lunches served have become laden with sugar, salt, and fat.

Collects stories of meals shared in the families of immigrants, discusses traditions passed through generations, describes unusual ingredients and cooking techniques, and provides recipes from around the world.

Examines the statistics and diagnoses behind child obesity in the United States and provides information from scientific and popular sources on ways to combat the problem.

Food historian William Woys Weaver shares American paper collectibles from the nineteenth and twentieth centuries along with stories about food and the culinary history of the United States.

Discusses the political ramifications of decisions made by the food industry in America and how those decisions can affect citizens' everyday diet and health.

Explains what calories are, how they function, and how the human body uses them as a source of energy. Reveals why too many or too few calories cause health problems and offers tips on interpreting media in order to ensure one receives only the amount of calories one needs or desires.