At Table
Food is a basic human need, but in the twenty-first century it no longer seems so straightforward. At Table is a multidisciplinary series that seeks to reflect on and explore not just what we eat, but the process of eating—from how and where we obtain food, to food preparation, to our dining companions. Books in this series expand and enrich the ever-changing discussion of food politics, nutrition, the cultural and sociological significance of eating, sustainability, agriculture, and the business of food.
Series Editor
Sherrie Flick
Acquiring Editor
Showing results 1-10 of 33
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The Grapes of Conquest
Race, Labor, and the Industrialization of California Wine, 1769–1920
Publisher: Nebraska
Pub Date: November 2023
Revised
Recovering Our Ancestors' Gardens
Indigenous Recipes and Guide to Diet and Fitness
Publisher: Bison Books
Pub Date: November 2020
Predictable Pleasures
Food and the Pursuit of Balance in Rural Yucatán
Publisher: Nebraska
Pub Date: May 2020
A Sacred Feast
Reflections on Sacred Harp Singing and Dinner on the Ground
Publisher: Nebraska Paperback
Pub Date: May 2013
Fried Walleye and Cherry Pie
Midwestern Writers on Food
Publisher: Nebraska Paperback
Pub Date: November 2013
The Grapes of Conquest
Race, Labor, and the Industrialization of California Wine, 1769–1920
Publisher: Nebraska
Pub Date: November 2023
Revised
Recovering Our Ancestors' Gardens
Indigenous Recipes and Guide to Diet and Fitness
Publisher: Bison Books
Pub Date: November 2020
Predictable Pleasures
Food and the Pursuit of Balance in Rural Yucatán
Publisher: Nebraska
Pub Date: May 2020
A Sacred Feast
Reflections on Sacred Harp Singing and Dinner on the Ground
Publisher: Nebraska Paperback
Pub Date: May 2013
Fried Walleye and Cherry Pie
Midwestern Writers on Food
Publisher: Nebraska Paperback
Pub Date: November 2013
