The Santa Monica College Global Citizenship Council chose Food as the campus's global-citizenship theme for 2010–11.
Food For Thought lecture series, 2009
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Pete Morris, professor of Geography, "Beer: Global Beverage, Local Passion," March 12 (also available in .html)
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Jacki Horwitz, professor of Communication, "Sandwiches Worldwide: Think Inside the Bread," April 2
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Walter Meyer, professor of Art History, "Food, Consumption, and Consumer Culture: From Vanitas Still-Life to Flying Spam," May 14
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Karlyn Musante, professor of Psychology, "Food: Italian Style," September 17
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Makiko Fujiwara-Skrobak, professor of Japanese, and Maria Montero, professor of Political Science, "Cultural Serendipity," November 5
Recommended Reading
- E. N. Anderson, Everyone Eats: Understanding Food and Culture (NYU Press, 2005)
- Sarah Beth Aubrey, The Profitable Hobby Farm: How to Build a Sustainable Local Foods Business (Howell, 2010)
- Thomas J. Bassett and Alex E. Winter-Nelson, The Atlas of World Hunger (Univ. of Chicago Press, 2010)
- Warren Belasco, Food: The Key Concepts (Berg, 2008)
- Warren Belasco, Meals to Come: A History of the Future of Food (Univ. of California Press, 2006)
- Wendell Berry, Bringing It to the Table: On Farming and Food (Counterpoint, 2009)
- Judith Ann Carney, In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World (Univ. of California Press, 2010)
- Judith Ann Carney, Black Rice: The African Origins of Rice Cultivation in the Americas (Harvard, 2002)
- Novella Carpenter, Farm City: The Education of an Urban Farmer (Penguin, 2009)
- Linda Civitello, Cuisine and Culture: A History of Food and People (Wiley, 2007)
- Jennifer Clapp and Doris Fuchs, eds., Corporate Power in Global Agrifood Governance (MIT Press, 2009)
- Carole Counihan and Penny Van Esterik, eds., Food and Culture: A Reader (Routledge, 2007)
- Janine De La Salle and Mark Holland, Agricultural Urbanism: Handbook for Building Sustainable Food Systems in 21st Century Cities (Green Frigate, 2010)
- Felipe Fernández-Armesto, Near a Thousand Tables: A History of Food (Simon and Schuster, 2002)
- Paul Freedman, ed., Food: The History of Taste (Univ. of California Press, 2007)
- Julie Guthman, Agrarian Dreams: The Paradox of Organic Farming in California (Univ. of California Press, 2004)
- C. Clare Hinrichs and Thomas A. Lyson, eds., Remaking the North American Food System: Strategies for Sustainability (Univ. of Nebraska Press, 2008)
- Henry Hobhouse, Seeds of Change: Six Plants that Transformed Mankind (Counterpoint, 2005)
- George Kent, ed., Global Obligations for the Right to Food (Rowman & Littlefield, 2007)
- Barbara Kingsolver, et al., Animal, Vegetable, Miracle: A Year of Food Life (Perennial, 2008)
- Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization (Cambridge Univ. Press, 2007)
- Mark Kurlansky, Salt: A World History (Penguin, 2003)
- Mark Kurlansky, Cod: A Biography of the Fish that Changed the World (Penguin, 1998)
- Rachel Laudan, The Food of Paradise: Exploring Hawaii's Culinary Heritage (Univ. of Hawaii Press, 1996)
- Lucy M. Long, Regional American Food Culture (Greenwood, 2009)
- James E. McWilliams, Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly (Little, Brown and Co, 2009)
- Erik Millstone, The Penguin Atlas of Food: Who Eats What, Where, and Why (Penguin, 2003)
- Sidney W. Mintz, Sweetness and Power: The Place of Sugar in Modern History (Penguin, 1986)
- Moby, Gristle: From Factory Farms to Food Safety (New Press, 2010)
- Massimo Montanari, Food Is Culture (Columbia Univ. Press, 2006)
- Gary Paul Nabhan, Coming Home to Eat: The Pleasures and Politics of Local Food (W. W. Norton & Co., 2009)
- Marion Nestle, Food Politics: How the Food Industry Influences Nutrition and Health (Univ. of California Press, 2007)
- Michel Nischan, et al., Sustainably Delicious: Making the World a Better Place, One Recipe at a Time (Rodale, 2010)
- Darrin Nordahl, Public Produce: The New Urban Agriculture (Island, 2009)
- Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair (Rizzoli Ex Libris, 2007)
- Carlo Petrini, Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food (Chelsea Green, 2001)
- Jeffrey M. Pilcher, Food in World History (Routledge, 2006)
- Michael Pollan, Food Rules: An Eater's Manual (Penguin, 2009)
- Michael Pollan, In Defense of Food: An Eater's Manifesto (Penguin, 2009)
- Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals (Penguin, 2007)
- Michale Pollan, Second Nature: A Gardener's Education (Grove Press, 2003)
- Michael Pollan, The Botany of Desire: A Plant's-Eye View of the World (Random House, 2002)
- Marie-Monique Robin and George Holoch, The World According to Monsanto: Pollution, Corruption, and the Control of the World's Food Supply (New Press, 2010)
- Julie Rodwell and June Eding, eds., The Complete Book of Raw Food: Healthy, Delicious Vegetarian Cuisine Made With Living Foods; Includes over 400 Recipes from the World's Top Raw Food Chefs (Hatherleigh, 2010)
- Pamela C. Ronald and Raoul W. Adamchak, Tomorrow's Table: Organic Farming, Genetics, and the Future of Food (Oxford Univ. Press, 2010)
- Lawrence C. Rubing, Food for Thought: Essays on Eating and Culture (McFarland, 2008)
- Eric Schlosser, Fast Food Nation: The Dark Side of the American Meal (Harper Perennial, 2009)
- Peter Scholliers, Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages (Berg, 2001)
- Tom Standage, An Edible History of Humanity (Walker and Co., 2009)
- Tom Standage, A History of the World in Six Glasses (Walker and Co., 2005)
- Jae Steele and Paul DeCampo, Ripe from Around Here: A Vegan Guide to Local and Sustainable Eating (No Matter Where You Live) (Arsenal Pulp, 2010)
- Tristram Stuart, Waste: Uncovering the Global Food Scandal (Norton, 2009)
- Woody Tasch, Inquiries in the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered (Chelsea Green, 2008)
- Hervé This, Molecular Gastronomy: Exploring the Science of Flavor (Columbia Univ. Press, 2008)
- Hervé This, Kitchen Mysteries: Revealing the Science of Cooking (Columbia Univ. Press, 2007)
- Maguelonne Toussaint-Samat, History of Food (Wiley-Blackwell, 2008)
- Jack Turner, Spice: The History of a Temptation (Vintage, 2005)
- Karl Weber, ed., Food, Inc.: How Industrial Food is Making Us Sicker, Fatter, and Poorer--And What You Can Do About It (Public Affairs, 2009)