San Antonio College Library

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully...

"The humble soybean is the world's most grown and most traded oilseed. But it is also a poorly understood crop that is often viewed in extreme terms as a superfood or poison. Christine M. Du Bois reveals its hugely significant role in human history, as she traces the story of soy from its domestication in ancient Asia to the promise and perils it offers in the twenty-first century. This illuminating book travels across the globe and includes a vast...

This cutting-edge series reveals the awe-inspiring future of tomorrow’s food. With amazing innovations and jaw-dropping advances from around the world that will soon be on our doorstep - from future-facing farms whose crops never see daylight to space-age supermarket aisles and restaurants staffed by robots. We’re living in a world where computers can give us brand-new taste sensations; where our burger is more likely to come from a petri dish...

Author Paul Greenberg uncovers the tragic unraveling of the nation's seafood supply--telling the surprising story of why Americans stopped eating from their own waters. In 2005, the United States imported nearly twice as much seafood as twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. Greenberg examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how this came to be. Following the trail of environmental...

Presents a portrait of New Bedford, Massachusetts, a once bustling port community that has fallen into decline along with the fishing industry, and includes character sketches of some of the inhabitants who refuse to give up on the town even as times get tougher.

Along with London buses, bowler hats and cricket, few things are considered more British than fish and chips. In this book, Panikos Panayi unwraps the origins, history and identity of Britain's most popular take-away. Fish and Chips investigates the origins of fish and potato eating in Britain, describes the meal's creation during the nineteenth century and explores the series of technological and economic developments that changed its component foods...

"Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial fishing trawlers, from pioneering new forms of ocean farming to surfing the frontiers of the food movement, Smith introduces the world of sea-based agriculture, and advocates getting ocean vegetables onto American plates (there are thousands of edible varieties in the sea!). Here he shows how we can transform our food system while enjoying...

"Fueled by curiosity and a dash of naiveté, college buddies Ian Cheney and Curt Ellis return to their ancestral home of Greene, Iowa, to find out how the modest corn kernel conquered America. With the help of real farmers, powerful fertilizer, government aid, and genetically modified seeds, the friends manage to grow one acre of corn. Along the way, they unlock the hidden truths about America's modern food system"--From publisher description.

Monographic collection of case studies and essays on experiments in cooperatives and collective human settlements in the USA during the 1960s and 1970s - discusses free health services and educational institutions, food cooperatives, urban area communes, etc. As well as issues relating to equal opportunity, participatory organizations and alternative social services. References.