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In this blog post, University of Toronto Press rounds up some of our titles in the field of Food Studies.
Food Mobilities: Making World Cuisines
Edited by Daniel E. Bender and Simone Cinotto
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world.
In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
Feeding Fascism: The Politics of Women’s Food Work
By Diana Garvin
Feeding Fascism explores how women negotiated the politics of Italy’s Fascist regime in their daily lives and how they fed their families through agricultural and industrial labour. The book looks at women’s experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions. Revealing the national stakes of daily choices, and the fine line between resistance and consent, Feeding Fascism attests to the power of food.
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería
By Francisco Martínez Montiño
Edited and translated by Carolyn A. Nadeau
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen.
Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
Science in the Kitchen and the Art of Eating Well
By Pellegrino Artusi
Translated by Murtha Baca
Introduction by Luigi Ballerini
First published in 1891, Pellegrino Artusi’s La scienza in cucina e l’arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi’s death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print.
Artusi’s masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Sugar: An Ethnographic Novel
By Edward Narain and Tarryn Phillips
In Suva, the bustling capital of Fiji, a tropical cyclone is looming. In this city of dazzling contradictions, three strangers are living worlds apart. Based on a combination of long-term research and lived experience, this compelling ethnographic novel reveals the hidden ways global inequality and violence play out in the developing world. Keenly observed and full of heart, Sugar is an intimate portrayal of grief, friendship, and culture clash that will prompt new ways of thinking about the world.
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