art, academic and non-fiction books
publishers’ Eastern and Central European representation

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Appetite and Its Discontents Science, Medicine, and the Urge to Eat, 1750-1950
ISBN: PB: 9780226693040, ISBN: HB: 9780226692999, University of Chicago Press, March 2020
416 pp., 22.8x15.2 cm, 10 halftones
Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In "Appetite and Its Discontents", Elizabeth A. Williams explores contemporary worries about eating through the lens of s...
PB:
£28,00
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HB:
£84,00
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Pure Adulteration Cheating on Nature in the Age of Manufactured Food
ISBN: HB: 9780226377926, University of Chicago Press, January 2020
320 pp., 22.8x15.2 cm, 61 halftones
In the late nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to t...
HB:
£27,00
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Volcanoes and Wine From Pompeii to Napa
ISBN: HB: 9780226177229, University of Chicago Press, November 2019
216 pp., 22.8x15.2 cm, 61 colour plates, 27 halftones
There's a reason we pay top dollar for champagne and that bottles of wine from prestige vineyards cost as much as a car: a place's distinct geographical attributes, known as terroir to wine buffs, determine the unique profile of a wine – and some rar...
HB:
£20,00
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Fresh Alaska Cookbook
ISBN: HB: 9781602233591, University of Chicago Press, University of Alaska Press, August 2018
144 pp., 25.4x17.8 cm, 63 colour plates
What's for dinner tonight? Is it something shaken from a bag or peeled from a plastic tray? Or is it flaky, fresh salmon paired with rhubarb-berry agua fresca? Alaska Native chef Rob Kinneen is out to revolutionize how Alaskans – and the world – see...
HB:
£30,00
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Building Nature's Market The Business and Politics of Natural Foods
ISBN: PB: 9780226501376, ISBN: HB: 9780226501239, University of Chicago Press, November 2017
288 pp., 22.8x15.2 cm, 8 halftones
For the first 150 years of their existence, "natural foods" were consumed primarily by body builders, hippies, religious sects, and believers in nature cure. And those consumers were dismissed by the medical establishment and food producers as kooks,...
PB:
£26,50
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HB:
£79,00
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Culinarians Lives and Careers from the First Age of American Fine Dining
ISBN: HB: 9780226406893, University of Chicago Press, October 2017
560 pp., 25.4x17.8 cm, 16 colour plates, 91 halftones, 10 line drawings
"He presided over Virginia's great political barbeques for the last half of the nineteenth century, taught the young Prince of Wales to crave mint juleps in 1859, catered to Virginia's mountain spas, and fed two generations of Richmond epicures with...
HB:
£34,00
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German-Jewish Cookbook Recipes and History of a Cuisine
ISBN: HB: 9781611688733, University of Chicago Press, Brandeis University Press, September 2017
272 pp., 22.8x15.2 cm
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a d...
HB:
£27,00
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Southern Provisions The Creation and Revival of a Cuisine
ISBN: PB: 9780226422022, ISBN: HB: 9780226141114, University of Chicago Press, October 2016
416 pp., 22.8x15.2 cm, 23 halftones, 1 line drawing, 2 tables
Southern food is America's quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors...
PB:
£14,50
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HB:
£24,00
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Taste for Provence
ISBN: HB: 9780226322841, University of Chicago Press, June 2016
264 pp., 22.8x15.2 cm, 16 colour plates, 16 halftones
Provence today is a state of mind as much as a region of France, promising clear skies and bright sun, gentle breezes scented with lavender and wild herbs, scenery alternately bold and intricate, and delicious foods served alongside heady wines. Yet,...
HB:
£22,50
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Smart Casual The Transformation of Gourmet Restaurant Style in America
ISBN: PB: 9780226154848, ISBN: HB: 9780226651408, University of Chicago Press, May 2015
200 pp., 25x15 cm, 15 halftones
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes – it was unthinkable that a gourmet c...
PB:
£13,00
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HB:
£19,00
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