Food Studies

The Food We Eat, the Stories We Tell
Contemporary Appalachian Tables
Edited by Elizabeth S. D. Engelhardt and Lora E. Smith
· Afterword by Ronni Lundy

Blue ridge tacos, kimchi with soup beans and cornbread, family stories hiding in cookbook marginalia, African American mountain gardens—this wide-ranging anthology considers all these and more. Diverse contributors show us that contemporary Appalachian tables offer new ways into understanding past, present, and future American food practices.

A Taste of the Hocking Hills
By Matt Rapposelli

A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.

Fifty Must-Try Craft Beers of Ohio
By Rick Armon

Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual—the knockout beers included here are a tiny sample of what Ohio has to offer.In

In Essentials, Unity
An Economic History of the Grange Movement
By Jenny Bourne
· Preface by Paul Finkelman

In In Essentials, Unity, Jenny Bourne presents a lively picture of a fraternal organization—the Patrons of Husbandry, or the Grange—devoted to improving the lot of small farmers but whose legacies extend far beyond agriculture, shaping the very notion of collective action and how it is deployed even today.

Row by Row
Talking with Kentucky Gardeners
By Katherine J. Black

For two and a half years, Katherine J. Black crisscrossed Kentucky, interviewing home vegetable gardeners from a rich variety of backgrounds. Row by Row: Talking with Kentucky Gardeners is the result, a powerful compilation of testimonies on the connections between land, people, culture, and home.The people profiled here share a Kentucky backdrop, but their life stories, as well as their gardens, have as many colors, shapes, and tastes as heirloom tomatoes do.

The Locavore’s Kitchen
A Cook’s Guide to Seasonal Eating and Preserving
By Marilou K. Suszko

In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.

Saving Seeds, Preserving Taste
Heirloom Seed Savers in Appalachia
By Bill Best
· Foreword by Howard L. Sacks

The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter—these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them.

Prosperity Far Distant
The Journal of an American Farmer, 1933–1934
By Charles M. Wiltse
· Edited by Michael J. Birkner

Fresh from receiving a doctorate from Cornell University in 1933, but unable to find work, Charles M. Wiltse joined his parents on the small farm they had recently purchased in southern Ohio. There, the Wiltses scratched out a living selling eggs, corn, and other farm goods at prices that were barely enough to keep the farm intact.In wry and often affecting prose, Wiltse recorded a year in the life of this quintessentially American place during the Great Depression.

The Locavore’s Kitchen
A Cook’s Guide to Seasonal Eating and Preserving
By Marilou K. Suszko

In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.

Healing the Herds
Disease, Livestock Economies, and the Globalization of Veterinary Medicine
Edited by Karen Brown and Daniel Gilfoyle

During the early 1990s, the ability of dangerous diseases to pass between animals and humans was brought once more to the public consciousness. These concerns continue to raise questions about how livestock diseases have been managed over time and in different social, economic, and political circumstances.

Stirring the Pot
A History of African Cuisine
By James C. McCann

Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization, tracing cooks’ use of new crops, spices, and New World imports. It highlighting the relationship between food and the culture, history, and national identity of Africans.

Ecology of African Pastoralist Societies
By Katherine Homewood

This study presents a comprehensive survey and analysis of the literature and debates surrounding African pastoralist societies by a leading anthropologist of African pastoralism. Katherine Homewood traces the origins and spread of pastoralism on the African continent before examining contemporary pastoralist environments and livelihoods. There are separate discussions of herd biology, pastoralist demography, and the impact of developments and change on pastoralist systems.

Cultivating Success in Uganda
Kigezi Farmers and Colonial Policies
By Grace Carswell

Kigezi, a district in southwestern Uganda, is exceptional in many ways. In contrast to many other parts of the colonial world, this district did not adopt cash crops. Soil conservation practices were successfully adopted, and the region maintained a remarkably developed and individualized land market from the early colonial period.Grace Carswell presents a comprehensive study of livelihoods in Kigezi.

Organic Coffee
Sustainable Development by Mayan Farmers
By Maria Elena Martinez-Torres

Despite deepening poverty and environmental degradation throughout rural Latin America, Mayan peasant farmers in Chiapas, Mexico, are finding environmental and economic success by growing organic coffee. Organic Coffee: Sustainable Development by Mayan Farmers provides a unique and vivid insight into how this coffee is grown, harvested, processed, and marketed to consumers in Mexico and in the north.Maria

All Flesh is Grass
The Pleasures and Promises of Pasture Farming
By Gene Logsdon

Amidst Mad Cow scares and consumer concerns about how farm animals are bred, fed, and raised, many farmers and homesteaders are rediscovering the traditional practice of pastoral farming. Grasses, clovers, and forbs are the natural diet of cattle, horses, and sheep, and are vital supplements for hogs, chickens, and turkeys. Consumers increasingly seek the health benefits of meat from animals raised in green paddocks instead of in muddy feedlots.In