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Food & society

See below for a selection of the latest books from Food & society category. Presented with a red border are the Food & society books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Food & society books and those from many more genres to read that will keep you inspired and entertained. And it's all free!

Meat!

Meat!

Author: Sushmita Chatterjee Format: Hardback Release Date: 19/03/2021

What is meat? Is it simply food to consume, or a metaphor for our own bodies? Can bloody vegan burgers, petri dish beef, live animals, or human milk be categorized as meat? In pursuing these questions, the contributors to Meat! trace the shifting boundaries of the meanings of meat across time, geography, and cultures. In studies of chicken, fish, milk, barbecue, fake meat, animal sacrifice, cannibalism, exotic meat, frozen meat, and other manifestations of meat, they highlight meat's entanglements with race, gender, sexuality, and disability. From the imperial politics embedded in labeling canned white tuna as the chicken of the sea to the relationship between beef bans, yoga, and bodily purity in Hindu nationalist politics, the contributors demonstrate how meat is an ideal vantage point from which to better understand transnational circuits of power and ideology as well as the histories of colonialism, ableism, and sexism. Contributors Neel Ahuja, Irina Aristarkhova, Sushmita Chatterjee, Mel Y. Chen, Kim Q. Hall, Jennifer A. Hamilton, Anita Mannur, Elspeth Probyn, Parama Roy, Banu Subramaniam, Angela Willey, Psyche Williams-Forson

Meat!

Meat!

Author: Sushmita Chatterjee Format: Paperback / softback Release Date: 12/03/2021

What is meat? Is it simply food to consume, or a metaphor for our own bodies? Can bloody vegan burgers, petri dish beef, live animals, or human milk be categorized as meat? In pursuing these questions, the contributors to Meat! trace the shifting boundaries of the meanings of meat across time, geography, and cultures. In studies of chicken, fish, milk, barbecue, fake meat, animal sacrifice, cannibalism, exotic meat, frozen meat, and other manifestations of meat, they highlight meat's entanglements with race, gender, sexuality, and disability. From the imperial politics embedded in labeling canned white tuna as the chicken of the sea to the relationship between beef bans, yoga, and bodily purity in Hindu nationalist politics, the contributors demonstrate how meat is an ideal vantage point from which to better understand transnational circuits of power and ideology as well as the histories of colonialism, ableism, and sexism. Contributors Neel Ahuja, Irina Aristarkhova, Sushmita Chatterjee, Mel Y. Chen, Kim Q. Hall, Jennifer A. Hamilton, Anita Mannur, Elspeth Probyn, Parama Roy, Banu Subramaniam, Angela Willey, Psyche Williams-Forson

Religion, Regulation, Consumption

Religion, Regulation, Consumption

Author: John Lever, Johan Fischer Format: Paperback / softback Release Date: 09/03/2021

This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Kosher is a Hebrew term meaning 'fit' or 'proper' while halal is an Arabic word that literally means 'permissible' or 'lawful'. This is the first book to explore kosher and halal comparatively at different levels of the social scale such as individual consumption, the marketplace, religious organisations and the state. Kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements. The research question in this book is: What are the consequences of globalising kosher and halal markets? -- .

Sitopia

Sitopia

Author: Carolyn Steel Format: Paperback / softback Release Date: 04/03/2021

*Shortlisted for the Wainwright Prize 2020* 'Hugely ambitious and beautifully written...destined to become a modern classic' Bee Wilson How we search for, make and consume food has defined human history. It transforms our bodies and homes, our politics and our trade, our landscapes and our climate. But by forgetting our culinary heritage and relying on cheap, intensively produced food, we have drifted into a way of life that threatens our planet and ourselves. What if there were a more sustainable way to eat and live? Drawing on many disciplines, as well as stories of the farmers, designers and economists who are remaking our relationship with food, this inspiring and deeply thoughtful book gives us a provocative and exhilarating vision for change, and points the way to a better future. 'A visionary look at how quality food should replace money as the new world currency' Tim Spector 'Utterly brilliant' Thomasina Miers

Slow Rise

Slow Rise

Author: Robert Penn Format: Hardback Release Date: 25/02/2021

A tale of rediscovery and a celebration of the everyday miracle of homemade bread Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today. Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.

Food in a Changing Climate

Food in a Changing Climate

Author: Alana Mann Format: Paperback / softback Release Date: 15/02/2021

Our diets are going to change dramatically as global warming affects growing seasons and the availability of different foods around the world. Meanwhile, our foodways are among the biggest contributors to greenhouse gas emissions. To address these challenges Food in a Changing Climate demands we look beyond our plates to the roots of inequity in our food systems. It presents an unashamedly political agenda for 'deep adaptation', focused on the rejuvenation and strengthening of local and regional food systems that have been steadily eroded in the name of economic efficiency. The colonial origins of fossil-fuel based food production and trade persist in the marginalisation of farmers, food workers, and fishers in a corporatized food system that promotes the exploitation of the environment, excess production, and hyper-consumerism. These factors contribute to climate change, poverty, and health inequities on a global scale. Drawing on case studies from around the world, this book illustrates how the commodification of food has made us particularly vulnerable to climate change, extreme weather events, and pandemics such as COVID19. These shocks reveal the danger of our reliance on increasingly complex supply chains - dominated by a decreasing number of mega-companies - for our food security. The unsustainability of the way we produce and eat food is clear. It has been for a long time. Food in a Changing Climate explores how we can cultivate resilient communities through the just application of new technologies, the recovery of traditional knowledges, and by building diversity to protect the livelihoods of food producers everywhere.

The Emperor's Feast

The Emperor's Feast

Author: Jonathan Clements Format: Hardback Release Date: 11/02/2021

From the humble takeaway in the middle of a tiny English village to the embarrassment of riches offered in a big-city Chinatown, Chinese food is everywhere to be found. But the meals on offer merely scratch the surface of a rich and dizzyingly varied culinary tradition, spread across 5,000 years of history and over the more than thirty provinces and regions that constitute modern China - not to mention the Chinese diaspora communities all across the world. In The Emperor's Feast, author and TV presenter Dr Jonathan Clements invites us into the history of Chinese food, starting with the earliest grain stews and the rudimentary chopsticks of the Bronze Age and taking us through the development of dining etiquette under Confucius, the popularisation of rice and the dawn of the dumpling in the 4th century. We see how Chinese cuisine morphed and adapted to the eating habits of invaders such as the Mongols and the Manchus, and how food - like the heady, fiery cuisine of Sichuan or the hardy wheat-based dishes of the north - often became a stand-in for Chinese regional and national identities. Dr Clements then traces the journey of Chinese food to our modern Chinatowns and takeaways, from the tumultuous early days of the 19th century to the profound impact of the rapid industrialisation and globalisation of post-Mao China on the national diet. As we enter the 21st century with food scandals and a Guinness World Record attempt involving fried rice, The Emperor's Feast shows us that the story of Chinese food is inextricably entwined with the story of China: not only the one that history tells us, but also the one that China tells about itself.

The New Farmer's Almanac, Volume V

The New Farmer's Almanac, Volume V

Author: Greenhorns Format: Paperback / softback Release Date: 11/02/2021

The Emperor's Feast

The Emperor's Feast

Author: Jonathan Clements Format: Paperback / softback Release Date: 11/02/2021

From the humble takeaway in the middle of a tiny English village to the embarrassment of riches offered in a big-city Chinatown, Chinese food is everywhere to be found. But the meals on offer merely scratch the surface of a rich and dizzyingly varied culinary tradition, spread across 5,000 years of history and over the more than thirty provinces and regions that constitute modern China - not to mention the Chinese diaspora communities all across the world. In The Emperor's Feast, author and TV presenter Dr Jonathan Clements invites us into the history of Chinese food, starting with the earliest grain stews and the rudimentary chopsticks of the Bronze Age and taking us through the development of dining etiquette under Confucius, the popularisation of rice and the dawn of the dumpling in the 4th century. We see how Chinese cuisine morphed and adapted to the eating habits of invaders such as the Mongols and the Manchus, and how food - like the heady, fiery cuisine of Sichuan or the hardy wheat-based dishes of the north - often became a stand-in for Chinese regional and national identities. Dr Clements then traces the journey of Chinese food to our modern Chinatowns and takeaways, from the tumultuous early days of the 19th century to the profound impact of the rapid industrialisation and globalisation of post-Mao China on the national diet. As we enter the 21st century with food scandals and a Guinness World Record attempt involving fried rice, The Emperor's Feast shows us that the story of Chinese food is inextricably entwined with the story of China: not only the one that history tells us, but also the one that China tells about itself.

Bibliography of Publications by the Faculty, Staff, and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Bibliography of Publications by the Faculty, Staff, and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Author: Maynard A. Amerine Format: Paperback / softback Release Date: 05/02/2021

This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1986.

Bibliography of Publications by the Faculty, Staff and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Bibliography of Publications by the Faculty, Staff and Students of the University of California, 1876-1980, on Grapes, Wines and Related Subjects

Author: Maynard A. Amerine Format: Hardback Release Date: 05/02/2021

This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1986.

Feeding Britain

Feeding Britain

Author: Tim Lang Format: Paperback / softback Release Date: 04/02/2021

How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now. 'Tim Lang has performed a public service' Simon Jenkins, Sunday Times