TECHNOLOGY & ENGINEERING / Food Science

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Modern Chinese Foodways

Edited by Jia-Chen Fu, Michelle T. King and Jakob A. Klein

ISBN: 9780262551311

Publisher: The MIT Press

Pub Date: March 4, 2025

An edited collection that explores the multifaceted experiences of Chinese culinary modernity both within and outside of mainland China from the mid-19th century to present.

The Anthropocene Cookbook

Recipes and Opportunities for Future Catastrophes

by Zane Cerpina and Stahl Stenslie

ISBN: 9780262047401

Publisher: The MIT Press

Pub Date: October 18, 2022

More than sixty speculative art and design projects explore how art, food, and creative thinking can prepare us for future catastrophes.

Acquired Tastes

Stories about the Origins of Modern Food

Edited by Benjamin R. Cohen, Michael S. Kideckel and Anna Zeide

ISBN: 9780262542913

Publisher: The MIT Press

Pub Date: August 17, 2021

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat.

Wine Economics

by Stefano Castriota

Foreword by Orley Ashenfelter

Translated by Judith Turnbull

ISBN: 9780262044677

Publisher: The MIT Press

Pub Date: November 17, 2020

A comprehensive and interdisciplinary approach to the economics of the production, distribution, and consumption of wine.

The Immigrant-Food Nexus

Borders, Labor, and Identity in North America

Edited by Julian Agyeman and Sydney Giacalone

ISBN: 9780262538411

Publisher: The MIT Press

Pub Date: March 24, 2020

The intersection of food and immigration in North America, from the macroscale of national policy to the microscale of immigrants' lived, daily foodways.