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The long and pernicious relationship between fast food restaurants and the African American community

• James Beard Foundation: James Beard Media Award for Reference, History, and Scholarship — Winner
• Urban Affairs Association Best Book in Urban Affairs — Winner
• Association for Humanist Sociology Betty and McClung Lee Book Award — Winner
• Black Caucus of the American Library Association — Honor, Nonfiction category
• Museum of African American History Stone Book Award — Shortlist
• Business History Conference: Hagley Prize — Finalist
• Association for the Study of Food and Society: ASFS Book Award — Winner
• Society for the Study of Social Problems: Eduardo Bonilla-Silva Outstanding Book Award — Winner
• Foreword: INDIES — Silver winner, History category

Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through trgeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities.

Fast food has historically been tied to the country’s self-image as the land of opportunity and is marketed as one of life’s simple pleasures, but a more insidious history lies at the industry’s core. White Burgers, Black Cash investigates the complex trajectory of restaurant locations from a decided commitment to Whiteness to the disproportionate densities that characterize Black communities today. Kwate expansively charts fast food’s racial and spatial transformation and centers the cities of Chicago, New York City, and Washington, D.C., in a national examination of the biggest brands of today, including White Castle, KFC, Burger King, McDonald’s, and more.

Deeply researched, compellingly told, and brimming with surprising details, White Burgers, Black Cash reveals the inequalities embedded in America’s popular national food tradition.

To be Appalachian is to define oneself in terms of a place. Where we’re from plays a tremendous role in who we are, through storytelling about our homeplaces and the people who have loved them. However, what goes largely unaddressed is how this love of place can contribute to sustainability within the region, which has notoriously faced on-going environmental threats from extraction industries. The reality is that our relationship with the environment is thorny and intertwined with our identities, histories, and economic realities. The authors in the collection get down among the thorns to explore what sustainability means in Appalachia and how we can utilize the power of traditional folkways to achieve it. 

This collection of over thirty pieces explores the connections between Appalachia’s stories, traditions, and modern events and the pathway to regional sustainability. The contributors — writers and scholars — examine how our definitions of sustainability have been formed, the power of education to encourage or inhibit it, and what moves are being made toward efficacy in the future. They also offer specific actions readers can take to better understand and build sustainability where they live.

Contributors: Greg Bealer, Luc Biscan-White, David Blackmore, Aysha Bodenhamer, Ivy Brashear, Matthew Calloway, Nicole Drewitz-Crockett, Christina Fisanick, Deborah Fleming, Amanda V. Garner, Karie Gunter-Seymour, Richard Hague, Amanda E. Hayes, Lockie Hunter, Jessica M. Jones, Kristen LeFevers, Sarah Long, Meghan Moore-Hubbard, Barbara Marie Minney, Jessica Radicic, Elizabeth Emmerth Rexroad, Barbara Sabol, Larry Smith, Patrice Stank, Taylor Nasim Stone, Paul Thomas, Elizabeth Tussey, and Betsy Weems.

Cocktails have always had a stronghold in America’s Dairyland. This highly illustrated volume uncovers the true stories behind the state’s obsession with brandy, ice cream drinks, and a smorgasbord of garnishes.

Beyond delving into mythic origins of several classic creations, Jeanette Hurt introduces a new generation of cocktails that offer a spin on standard concoctions. She explores the state’s unique farm-to-table ethos influenced by an abundance of locally sourced ingredients. Also included are a wealth of interviews with notable mixologists, sharing numerous favorite recipes for specialty pick-me-ups that connoisseurs and home bartenders alike will be clamoring to try. A definitive account of the beverages we love, Wisconsin Cocktails insists we order our Old Fashioneds the right way—with brandy.

    This information-packed guidebook introduces you to more than sixty breweries and brewpubs—from the Shipwrecked Brew Pub in Egg Harbor, to smaller craft breweries like Capital Brewery west of Madison, to the world-famous Miller Brewing Company of Milwaukee. Robin Shepard includes descriptions and his personal ratings of some 600 local beers, plus a taster’s chart you can use to record your own preferences.

For each brewpub and brewery site you’ll find:
    •  a description and brief history, plus any "Don’t miss" features
    •  names, comments, and ratings for all their specialty beers
    •  notes on the pub food, with recommendations
    •  suggestions of other sites to see and activities in the local area
    •  information about bottling and distribution
    •  availability of tours, tastings, gift shops, mug clubs, and "growlers"
    •  address and contact data, including Web sites and GPS coordinates!

Shepard also introduces novices to the brewing process and a wide variety of beer styles. And, you’ll find a list of helpful books and Web sites, as well as information on Wisconsin beer tastings and festivals. As we say in Wisconsin, "So, have a couple a two, three beers, hey?"

Winner, Gourmand World Cookbook Awards, 2023—Best Women of the World Book, Spain

We are living in a moment in which famous chefs, Michelin stars, culinary techniques, and gastronomical accolades attract moneyed tourists to Spain from all over the world. This has prompted the Spanish government to declare its cuisine as part of Spanish patrimony. Even with this widespread global attention, we know little about how Spanish cooking became a litmus test for demonstrating Spain's modernity and, relatedly, the roles ascribed to the modern Spanish women responsible for daily cooking.

Efforts to articulate a new, modern Spain infiltrated writing in multiple genres and media. Women's Work offers a sharp reading of diverse sources, placed in their historical context, that yields a better understanding of the roles of food within an inherently uneven modernization process. Further, author Rebecca Ingram's perceptive critique reveals the paradoxical messages women have navigated, even in texts about a daily practice that shaped their domestic and work lives. Women's Work posits that this is significant because of the degree to which domestic activities, including cooking, occupied women's daily lives, even while issues like their fitness as citizens and participation in the public sphere were hotly debated. At the same time, progressive intellectuals from diverse backgrounds began to invoke Spanish cooking and eating as one measure of Spanish modernity.

Women's Work shows how culinary writing engaged these debates and reached women at the site of much of their daily labor—the kitchen—and, in this way, shaped their thinking about their roles in modernizing Spain.

Conceived during the 2020 COVID-19 lockdown and the accompanying rise in anti-Asian bigotry, Word of Mouth: Asian American Artists Sharing Recipes is an artists’ cookbook featuring stories and artwork from twenty-three Asian American and Asian diaspora artists from across the United States, with contributions that range from Los Angeles–based performance artist Kristina Wong’s “Recipe for Political Action” to New Orleans–based painter Francis Wong’s family recipe for stir-fried Szechuan alligator.

Word of Mouth was first published as an online exhibition through the Virtual Asian American Art Museum. This print version features a new introduction by art historian Michelle Yee, expanded essays, and brand-new recipes. Each contribution is accompanied by an original illustration and enriched by the artist’s reflections on how their cuisine has been impacted by histories of war, migration, relocation, labor, or mixing.

A pandemic project turned illustrated cookbook, this unique collection disrupts genre expectations to celebrate how artists use food to nurture and sustain their diverse communities and artistic practices as well as to build connection during times of isolation, grief, and loss.