In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in his images appear as timeless as …
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern …
An exploration of gender, race, and food in Peru in the 1950s and 1960s and today.From the late 1940s to the mid 1960s, Peru’s rapid industrialization and anti-communist …
Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical …
Making a foundational contribution to Mesoamerican studies, this book explores Aztec painted manuscripts and sculptures, as well as indigenous and colonial Spanish texts, to offer …
A rich, long-term ethnography of women seafood traders in Mexico. The "shrimp ladies," locally known as changueras in southern Sinaloa, Mexico, sell seafood in open-air markets, …
Why are people getting fatter in the United States and beyond? Mainstream explanations argue that people simply eat too much “energy-dense” food while exercising too little. By …
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of …
Chocolate and sugar, alcohol and tobacco, peyote and hallucinogenic mushrooms—these seductive substances have been a nexus of desire for both pleasure and profit in Mesoamerica …
