A plate full of food books
University of California Press is taking its rightful place as the go-to publisher for food books. This press seems to realize that it shares sacred ground in Berkeley with Alice Waters down the street and Michael Pollan ensconced in the journalism department. In the past few years the press has released tomes covering everything from Tokyo’s famous Tsukiji Fish Market to an examination of The Politics of Food. Check out the offerings at [ucpress.edu].
Recent years’ crop includes a lavishly illustrated book, The History of Taste. The editors have pulled together international writers and scholars well versed in the culinary history of the regions they examine. History starts with a look at hunter-gatherers, then moves on to Homer to examine origins of Greek habits (think meat, wine and warriors).
Written with clarity and details, this book gives a fascinating overview of Chinese, Islamic and European food origins and customs. It doesn’t stop there. Next up are sections of convenience food, the development of restaurants and the chefs who work at them.
If you’ve wondered where the food on your plate was really comes from, this book will take you to its roots. –Laurie V. Carlson
The History of Food, University of California Press Berkeley 2007 $39.99 hardcover
