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Institutions Partenaires
Publications
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Labor and the Locavore – The Making of a Comprehensive Food Ethic
Margaret Gray
In the blizzard of attention around the virtues of local food production, food writers and activists place environmental protection, animal welfare, and saving small farms at the forefront of their attention. Yet amid this turn to wholesome and responsible food choices, the lives and working conditions of farmworkers are often … Lire plus
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Chopsticks: A Cultural and Culinary History
Q. Edward Wang
Chopsticks have become a quintessential part of the Japanese, Chinese and Korean culinary experience across the globe, with more than one fifth of the world’s population using them daily to eat. In this vibrant, highly original account of the history of chopsticks, Q. Edward Wang charts their evolution from a … Lire plus