In this book, author and cultural historian L. Sasha Gora blends food studies with environmental history to explore how Indigenous restaurants reshape relationships between cuisine, land, and cultural identity in Canada.
Sophie Chao on “Plantation” in the living lexicon of the journal Environmental Humanities.
Excerpt from Meetings with Remarkable Mushrooms: Forays with Fungi across Hemispheres by Alison Pouliot.
Excerpt from Wild Mushrooming: A Guide for Foragers by Alison Pouliot and Tom May.
The Azorean archipelago is a lesson not only in geography and geology but also in cooking stew.
Sevgi Mutlu Sirakova explores the microbial cultures of tarhana and the culinary heritage and human traditions they come with, from the Middle East to the Balkans.
Frank Zelko dives into the history of teeth and shows that today’s teeth are the product of centuries of biocultural evolution.
A monograph on the postwar fear of scarcity and the influence of “neo-Malthusians.”
