Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen convenience
Before World War II, for most Britons visiting a restaurant was a rare indulgence; dining out for pleasure was a habit largely of the well-off. But after wartime food restrictions finally ended in the
Explores the changing food habits of Bengali immigrants to the United States from the perspective of the conflict between a nostalgia for one's homeland and a desire to escape from its confinement, li
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
The extreme diversity of Indian food culture-including the dizzying array of ingredients and dishes--is made manageable in this groundbreaking reference. India has no national dish or cuisine; howeve
Pasta, cappuccino, olive oil--Italian food is a favorite in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Contrary t
What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information b
"This book is indispensable both for ancient history and for food history, since it sets the moralizing literature of the Roman republic and empire within the correcting frame of epigraphy to clearly
Sharon V. Salinger's Taverns and Drinking in Early America supplies the first study of public houses and drinking throughout the mainland British colonies. At a time when drinking water supposedly en
In Man Walks into a Pub, Pete Brown takes us on a journey through the amazing history of beer, from the first sacred sip of ancient Egyptian bouza to the last pint of lager on a Friday night. It̵
In "Intoxicated Identities, " Tim Mitchell provides a novel and well-grounded framework for understanding subjective drinking experiences from the Aztecs to the present day in areas as diverse as Chia
To this day, the perception persists that China was a civilization defeated by imperialist Britain's most desirable trade commodity, opium—a drug that turned the Chinese into cadaverous addicts in the
Read by Rick AdamsonFAST FOOD NATION - the groundbreaking work of investigation and cultural history that has changed the way America thinks about the way it eats - and spent nearly four months on the
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
Lanier's (emerita English and philosophy, Georgia Southern U.) basis for connecting the two drugs is a quote from a 1982 popular home magazine, and the observation that some people took whichever was
Spliffs (the Jamaican word for joints) is more than just a book about marijuana (cannabis) and getting high. It's a celebratory trip that explores the versatility of cannabis and the profound influen
