UC Press food books get international recognition
UC Press took its place with luminaries from the culinary world when it snagged three cookbook awards at the 2013 International Association of Culinary Professionals (IACP) Awards ceremony, held April 9 at San Francisco’s Hyatt Regency.
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne Willan, a 344-page illustrated compendium of four centuries of European and early American cuisine, took home two awards: Best Culinary History and the Jane Grigson Award, awarded for in-depth research and scholarship. Why Calories Count: From Science to Politics by Marion Nestle and Malden Nesheim, a history of the calorie and how it works both biologically and politically, was recognized in the Food Matters category. UC Press published both books in 2012.
“UC Press is at the forefront of publishing in food studies,” said Kate Marshall, food and history editor. “Food is very trendy in publishing right now, but UC Press was the first university press to seriously take on food studies as a field.”
Among peer intuitions, UC Press has the oldest and most prestigious list of high-profile authors and is consistently the only university press to receive such awards, Marshall added.
University of California Press is located on Berkeley Way, near the Berkeley campus, but is part of the systemwide UC Office of the President. It is one of the largest and most adventurous scholarly publishers in the nation, and the largest university press west of the Mississippi.
The award-winning books were among 20 titles selected from more than 500 entries submitted to the IACP competition, now in its 25th year. The IACP Awards are designed to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.
If you’re interested in food and cookbooks, you can find UC Press’s extensive list of titles under the Food and Agriculture and Wine sections of its website, from Bill Nanson’s The Finest Wines of Burgundy to Janet Poppendieck’s Free for All: Fixing School Food in America to Andrew Dalby’s Dangerous Tastes: The Story of Spices. UC Press has also published Gastronomica, an eclectic quarterly food journal, since 2001.