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Cattle Country

Livestock in the Cultural Imagination

Kathryn Cornell Dolan

June 2021

Nebraska

Recovering Our Ancestors' Gardens

Indigenous Recipes and Guide to Diet and Fitness

Revised

Devon A. Mihesuah

November 2020

Bison Books

Predictable Pleasures

Food and the Pursuit of Balance in Rural Yucatán

Lauren A. Wynne

May 2020

Nebraska

Global Jewish Foodways

A History

Edited and with an introduction by Hasia R. Diner and Simone Cinotto

Foreword by Carlo Petrini

June 2018

Nebraska

At the First Table

Food and Social Identity in Early Modern Spain

Jodi Campbell

February 2017

Nebraska

Falafel Nation

Cuisine and the Making of National Identity in Israel

Yael Raviv

November 2015

Nebraska

Fried Walleye and Cherry Pie

Midwestern Writers on Food

Edited and with an introduction by Peggy Wolff

November 2013

Nebraska Paperback

A Sacred Feast

Reflections on Sacred Harp Singing and Dinner on the Ground

Kathryn Eastburn

May 2013

Nebraska Paperback

How to Cook a Tapir

A Memoir of Belize

Joan Fry

December 2012

Nebraska Paperback

Hoosh

Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine

Jason C. Anthony

November 2012

Nebraska Paperback

At Mesa's Edge

Cooking and Ranching in Colorado's North Fork Valley

Eugenia Bone

With a new introduction and recipes by the author

October 2012

Bison Books

Palmento

A Sicilian Wine Odyssey

Robert V. Camuto

March 2012

Nebraska Paperback

Educated Tastes

Food, Drink, and Connoisseur Culture

Edited and with an introduction by Jeremy Strong

November 2011

Nebraska Paperback

A Taste for War

The Culinary History of the Blue and the Gray

William C. Davis

May 2011

Bison Books

A Chef's Tale

A Memoir of Food, France, and America

Pierre Franey

With Richard Flaste and Bryan Miller

Introduction by Eugenia Bone

December 2010

Bison Books

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