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Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their …
Like coffee or tea, yerba mate is one of the world's most beloved caffeinated beverages. Once dubbed a "devil's drink" by Spanish missionaries in South America only to be later …
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this …
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What …
Calories - too few or too many - are the source of health problems affecting billions of people in today's globalized world. Although calories are essential to human health and …
"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."––Mark Bittman, author of How …
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle …
"Weighing In" takes on the 'obesity epidemic,' challenging many widely held assumptions about its causes and consequences. Julie Guthman examines fatness and its relationship to …
Food consumption is a significant and complex social activity - and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this …
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how craftwork has become a …