Editors
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.
Recovering Our Ancestors' Gardens
Indigenous Recipes and Guide to Diet and Fitness
Revised
November 2020
Bison Books
A Sacred Feast
Reflections on Sacred Harp Singing and Dinner on the Ground
May 2013
Nebraska Paperback
Hoosh
Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine
November 2012
Nebraska Paperback
