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Spring| Summer 2019

Food Security and ScarcityWhy Ending Hunger Is So HardC. Peter TimmerMarch 2019 232pp 18 illus.9780812224511 £20.99 PBUNIVERSITY OF PENNSYLVANIA PRESS

Food Security and Scarcity explainswhat forms those challenges take inthe long run and short term and atglobal, national, and household levels.C. Peter Timmer, best known for hiswork on the definitive text Food PolicyAnalysis, draws on decades of foodsecurity research and analysis toproduce the most comprehensive andup-to-date assessment of what makesa productive, sustainable, and stablefood system—and why so manycountries have fallen short. Povertyand hunger are different in everycountry, so the manner of coping withthe challenges of ending hunger andkeeping it at bay will depend onequally country-specific analysis,governance, and solutions. Timmershows that for all their problems andfailures, markets and food prices areultimately central to solving theproblem of hunger, and that anycoherent strategy to improve foodsecurity will depend on an in-depthunderstanding of how food marketsoperate.

Gandhi’s Search for thePerfect DietEating with the World in MindNico SlateFebruary 2019 256pp 10 b&w illus.9780295744957 £23.99 HBUNIVERSITY OF WASHINGTON PRESS

Mahatma Gandhi redefined nutritionas a holistic approach to building amore just world. What he chose to eatwas intimately tied to his beliefs. Hiskey values of nonviolence, religioustolerance, and rural sustainabilitydeveloped in coordination with hisdietary experiments. His repudiationof sugar, chocolate, and salt expressedhis opposition to economies based onslavery, indentured labor, andimperialism.Gandhi’s Search for the Perfect Dietsheds new light on important periodsin Gandhi’s life as they relate to hisdeveloping food ethic: his studentyears in London, his politicization as ayoung lawyer in South Africa, the 1930Salt March challenging Britishcolonialism, and his fasting as a meansof self-purification and social protestduring India’s struggle forindependence. What became thepillars of Gandhi’s diet—vegetarianism, limiting salt andsweets, avoiding processed food, andfasting—anticipated many of thedebates in twenty-first-century foodstudies, and presaged the necessity ofbuilding healthier and more equitablefood systems.

MercadosRecipes from the Markets of MexicoDavid SterlingApril 2019 568pp 9781477310403 £50.00 HBUNIVERSITY OF TEXAS PRESS

Part travelogue, part cookbook,Mercados takes us on a tour ofMexico’s most colorful destinations—its markets—led by an award-winning,preeminent guide whose passion forMexican food attracted followers fromaround the globe. Just as DavidSterling’s Yucatán earned him praisefor his “meticulously researchedknowledge” (Saveur) and forproducing “a labor of love that welldocuments place, people and, yes,food” (Booklist), Mercados now invitesreaders to learn about localingredients, meet vendors and cooks,and taste dishes that reflect Mexico’sdistinctive regional cuisine.Serving up more than one hundredrecipes, Mercados presents uniqueversions of Oaxaca’s legendary molesand Michoacan’s carnitas, as well aslittle-known specialties such as thecharcuterie of Chiapas, the wild aniseof Pátzcuaro, and the seafood soups ofVeracruz. Sumptuous colorphotographs transport us to theenormous forty-acre, 10,000-merchant Central de Abastos inOaxaca as well as tiny tianguises inTabasco. Blending immersive researchand passionate appreciation, DavidSterling’s final opus is at once a must-have cookbook and a literary feast forthe gastronome.

Scheherazade’s FeastsFoods of the Medieval Arab WorldHabeeb Salloum, Muna Salloum & Leila Salloum EliasMarch 2019 232pp 9780812224498 £23.99 NIPUNIVERSITY OF PENNSYLVANIA PRESS

The author of the thirteenth-centuryArabic cookbook Kitāb al-Tabīkhproposed that food was among theforemost pleasures in life.Scheherazade's Feasts invitesadventurous cooks to test thishypothesis.From the seventh to the thirteenthcenturies, the influence and power ofthe medieval Islamic world stretchedfrom the Middle East to the IberianPeninsula, and this Golden Age gaverise to great innovation in gastronomyno less than in science, philosophy,and literature. The medieval Arabculinary empire was vast and varied:with trade and conquest came riches,abundance, new ingredients, and newideas. The emergence of a luxuriouscuisine in this period inspired anextensive body of literature: poetspenned lyrics to the beauty ofasparagus or the aroma of crushedalmonds; nobles documented thedining customs obliged by etiquetteand opulence; manuals prescribedmeal plans to deepen the pleasure ofeating and curtail digestive distress.

Food & Drink

Famous Kentucky FlavorsExploring the Commonwealth’sGreatest CuisinesCameron M. Ludwick & Blair Thomas Hess Photographs by Elliott HessMarch 2019 128pp 9780253039255 £11.99 PBINDIANA UNIVERSITY PRESS

Kentucky has a rich tradition of goodeatin’, with famous classics like friedchicken and bourbon balls as well asless well-known Bluegrass mainstayslike spoonbread, burgoo, and Derbypie. This book by veteran road trippersCameron M. Ludwick and Blair ThomasHess maps out the best local foods inthe state.

Global Jewish FoodwaysA HistoryEdited by Hasia R. Diner & Simone Cinotto Foreword by Carlo PetriniAt TableJune 2019 354pp 15 photos, 13 illus,index9781496213938 £23.99 NIPUNIVERSITY OF NEBRASKA PRESS

This panoramic history of Jewish foodhighlights its breadth and depth on aglobal scale and critically examines theimpact of food on Jewish lives andtheir dietary system. This book offers afresh perspective on how historicalchanges through migration,settlement, and accommodationtransformed Jewish food and customs.

Messy EatingConversations on Animals as FoodEdited by Samantha King, R. ScottCarey, Isabel Macquarrie, Victoria Niva Millious & Elaine M. PowerJune 2019 288pp 9780823283651 £23.99 PB9780823283644 £87.00 HB FORDHAM UNIVERSITY PRESS

Messy Eating features interviews with13 prominent scholars about theconnections between their academicwork and their approach to consuminganimals as food. These engagingconversations offer rare insights intopressing social issues through a focuson the mundane interactions thatconstitute the professional, thepolitical, and the personal.

Recipes for ThoughtKnowledge and Taste in the EarlyModern English KitchenWendy WallMaterial TextsApril 2019 328pp 52 illus.9780812224528 £23.99 PBUNIVERSITY OF PENNSYLVANIA PRESS

Wall analyzes, for the first time, thefull range of English manuscript andprinted recipe collections producedover the course of the early modernperiod. Recipe exchange, we discover,invited early modern housewives tocontemplate the complex componentsof being a Renaissance “maker” andthus to reflect on lofty concepts.

Seasoned SocialismGender and Food in Late SovietEveryday LifeEdited by Anastasia Lakhtikova,Angela Brintlinger & IrinaGlushchenkoApril 2019 424pp 9780253040961 £27.99 PB9780253040954 £62.00 HB INDIANA UNIVERSITY PRESS

The works in this book examine lateSoviet everyday culture focusedaround the relationship betweengender and food. From personalcookbooks to gulag survival strategies,Seasoned Socialism considers genderconstruction and performance acrossa wide array of primary sourcesincluding poetry, fiction, film, andwomen’s journals.

The Taco TruckHow Mexican Street Food IsTransforming the American CityRobert LemonMay 2019 256pp 9780252084232 £19.99 PB9780252042454 HB UNIVERSITY OF ILLINOIS PRESS

Drawing on interviews with taco truckworkers and his own skills as ageographer, Lemon charts therelationships between food practicesand city spaces, uncovering the manyways residents and politicians alikecontest, celebrate, and influence notonly where your favorite truck parks,but what’s on the menu.

Politics under the InfluenceVodka and Public Policy in Putin’sRussiaAnna L. BaileySeptember 2018 264pp 6 graphs9781501724404 £19.99 PB9781501724374 £79.00 HB CORNELL UNIVERSITY PRESS

Drawing on a wide range of sourcesincluding fieldwork interviews,government documents, mediaarticles, and opinion polls, Baileyreveals the many ambivalences,informal practices, and paradoxes incontemporary Russian politics.

The Neoliberal DietHealthy Profits, Unhealthy PeopleGerardo OteroOctober 2018 288pp 9781477316986 £27.99 PB9781477316979 £79.00 HB UNIVERSITY OF TEXAS PRESS

Otero shows how state-level actions,particularly subsidies for big farms andagribusiness, have ensured thedominance of processed foods andmade healthful fresh foodsinaccessible to many. Comparingagrifood performance across severalnations and correlating food access toclass inequality, he convincinglydemonstrates the structural characterof food production and the effect ofinequality on individual food choices.

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