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Lucky Peach Issue 21: The Los Angeles Issue

by David Chang

|This title releases December 23, 2016

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Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme for Lucky Peach's 21st issue is Los Angeles.
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This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually…

Prison Food In America

by Erika Camplin

|This title releases December 16, 2016

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America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good…
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What do we mean when we call any group a cult? Defining that term is a slippery proposition - the word cult is provocative and arguably pejorative. Does it necessarily refer to a religious group? A group with a charismatic leader? Or something darker and more…
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. Investigates food culture, providing new ways to think about what we eat. Food designer Katja Gruijters is an important spokeswoman for sustainability in the food industryIn Food Design Katja Gruyters describes the facts of food culture and unveils some of the…

Prison Food in America

by Erika Camplin

|This title releases December 16, 2016

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At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and…

Our Sustainable Table: Essays

by Robert Clark

|This title releases December 23, 2016

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In this collection of thirteen provocative essays, Wendell Berry discusses the pleasures of eating. Gretel Ehrlich describes her struggle to produce clean, lean beef on her ranch in Wyoming. Frances Moore Lappe sets for her vision of a system that is…

The Story Of Food: Chocolate

by Alex Woolf

|This title releases December 13, 2016

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Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White…

Food, Health, And Culture In Latino Los Angeles

by Sarah Portnoy

|This title releases December 16, 2016

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Contemporary Los Angeles can increasingly be considered a part of Latin America. Only 200 miles from the border with Mexico, it has the largest, most diverse population of Latinos in the United States-and reportedly the second largest population of Mexicans…

The Story Of Food: Sugar

by Alex Woolf

|This title releases December 13, 2016

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With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs…