A delightful book takes readers inside a medieval kitchen highlighting utensils used in food preparation, the servants who worked there, and how food was prepared, as well as farming and livestock; th
The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology tha
In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan
Booze is a history of Canadian drink and drinking from the European conquest to the present. Filled with photographs, ads, and cartoons, this multifaceted story features the liquor traffic, alcohol in
Second in the "Eat Smart" series of culinary travel guidebooks, this paean to Turkish cuisine contains a rich historical perspective on food origins and extensive background on regional dishes, incl
Cultures of Taste/Theories of Appetite brims with fresh material: from fish and chips to the first curry house in Britain, from mother's milk to Marx, from Kant on dinner parties to Mary Wollstonecraf
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, pr
Until the middle of the nineteenth century, English cuisine was known throughout Europe as extraordinarily stylish, tasteful, and contemporary, designed to satisfy sophisticated palates. So, as Colin
A history of alcohol consumption in America demonstrates how it shaped American politics and culture from colonial times, discussing such topics as the transformation of attitudes regarding alcohol, i
Did you know that every time you munch on a french fry or snack on ice cream, you have Thomas Jefferson to thank? It’s true! This founding father was one of America’s first foodies. After a visit to F
La Fee Verte (or "The Green Fairy") has intoxicated artists, poets, and writers ever since the late eighteenth century. Stories abound of absinthe's druglike sensations of mood lift and inspiration d
From its origins as a distinct set of ritualised practices in the sixteenth century to its international expansion in the twentieth, tea culture has had a major impact on artistic production, connoiss
Feasting is now thought to have played a prominent role in the emergence of social hierarchies and the negotiation of power and identity, and the vessels used both to prepare and consume feasts are pa
This volume examines the commensal politics of early states and empires and offers a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both t
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds.In entries
With Britain as the center, Boniface considers places throughout the world where tourists go, or might go, in order to partake of the local food and beverages. She covers the context and theory of the
Europeans are eating out in unprecedented numbers-in cafés, pubs, brasseries, and restaurants. But what if we open up this concept of "eating out" to include any eating that takes place out
In this sweeping history of food and eating in modern America, Harvey Levenstein explores the social, economic, and political factors that have shaped the American diet since 1930.
In this wide-ranging and entertaining study Harvey Levenstein tells of the remarkable transformation in how Americans ate that took place from 1880 to 1930.
When it comes to making the most of life, nobody does it better than the French. Now, with Joie de Vivre: Simple French Style for Everyday Living, an inspired fusion of art, style, and easy-to-impleme
