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UC Press has published award-wining, field-defining books on the intersection of food, culture, and society for more than a decade. UC Press was the first university press to seriously build a list in the emerging field of food studies, a list that includes public intellectuals like Marion Nestle and flagship journals like Gastronomica. Today, their book program includes more than 40 titles in the California Series in Food and Culture, edited by Darra Goldstein, along with a selective collection of culturally rich cookbooks. Together, these titles tackle some of the most pressing social, political and environmental questions of our time, all through the delicious lens of food.

Bring the World Home! 

Win One of Five collections of Four Brilliant University of California Press Books.


Zester Daily's UC Press Collections include:

"The Hakka Cookbook: Chinese Soul Food from Around the World" by Linda Lau Anusasananan with art by Alan Lau

"A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants" with recipes, by Luigi Ballerini

"Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel" by Liora Gvion

"La Cocina Mexicana: Many Cultures, One Cuisine" by Marilyn Tausend with Ricardo Muñoz Zurita 

Linda Lau Anusasananann was a recipe editor and food writer for Sunset Magazine for 34 years and has served as a consultant on many of its cookbooks, including Sunset Chinese,Sunset Oriental, Sunset Wok, Sunset Seafood, and Sunset Pasta. She was the president of the Association of Chinese Cooking Teachers. Artist Alan Lau wrote and illustrated Blues and Greens, a Produce Worker's Journal.

 

Linda Lau Anusasananan was a recipe editor and food writer for Sunset Magazine for 34 years and has served as a consultant on many of its cookbooks, including Sunset Chinese,Sunset OrientalSunset WokSunset Seafood, and Sunset Pasta. She was the president of the Association of Chinese Cooking Teachers. Artist Alan Lau wrote and illustrated Blues and Greens, a Produce Worker's Journal.

 

 

 

Luigi Ballerini is an Italian poet, professor of modern and contemporary Italian literature at UCLA and an historian of gastronomy. Among his many books are The Art of Cooking: The First Modern Cookery Book, published by UC Press.

 

Luigi Ballerini is an Italian poet, professor of modern and contemporary Italian literature at UCLA and an historian of gastronomy. Among his many books are The Art of Cooking: The First Modern Cookery Book, published by UC Press.

 

 

 

 

Liora Gvion is a senior lecturer of Sociology at Kibbutzim College of Education in Tel Aviv and an instructor in the Department of Clinical Nutrition at Hebrew University. As a young graduate student, Gvion's discovery of Weight Watchers launched a life-long exploration of the social relationships embedded in food production and consumption and the way in which food sustains individual identity. 

 

 

Marilyn Tausend was awarded IACP's Julia Child Award for the Best American Cookbook of 1998 for Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens. Her other books include Mexico the Beautiful, Savoring Mexico, and Mexican. Mexican cookbook author Ricardo Muñoz Zurita's acclaimed Diccionario Enciclopédico de Gastronomía Mexicana is soon to be published in English.

 

 

Marilyn Tausend was awarded IACP's Julia Child Award for the Best American Cookbook of 1998 for Cocina de la Familia: More than 200 Authentic Recipes from Mexican-American Home Kitchens. Her other books include Mexico the Beautiful, Savoring Mexico, and Mexican. Mexican cookbook author Ricardo Muñoz Zurita's acclaimed Diccionario Enciclopédico de Gastronomía Mexicana is soon to be published in English.