Food safety is a matter of intense public concern, and for good reason. Millions of annual cases of food 'poisonings' raise alarm not only about the food served in restaurants and …
In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured …
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 …
Throughout American history, ingestion (eating) has functioned as a metaphor for interpreting and imagining this society and its political systems. Discussions of American freedom …
In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, …
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy …
Celebrated food scholar Darra Goldstein takes readers on a vivid tour of history and culture through Russian cuisine. The Kingdom of Rye unearths the foods and flavors of the …
Offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today, in the style now identified with California cuisine and Mexican …
Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, …
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a …
