(Paperback)

(Hardback)

"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions."--

(Hardback)

What's for dinner Not just in America, but around the world And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up This book provides fascinating insight into how dinner is defined in countries around the world.

(Paperback)

(Hardback)

From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St Jerome's indictment against bean-eating in convents. This book takes readers on a journey across cuisines and cultures.

(Paperback, 2nd edition)

(Hardback)

Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.

An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes.

(Hardback)

Food historian Ken Albala has written the perfect book for students and other readers interested in the myriad aspects of food in Early Modern Europe.

This book answers such questions as: Why did people toil and travel for certain foods, such as spices, when they were already surrounded by an abundance of edible plants at home

(Hardback)

The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.

(Paperback)

With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present.

(Hardback)

With the proliferation of food history courses and avid interest amongst scholars and the public, the need for a comprehensive collection of primary texts is urgent. This is the definitive reader, spanning the globe from classical antiquity to the present.

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the worldincluding some from remote and unexpected peoples and places.

From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've beenand maybe even where we're going.

(Hardback)

Nuts are perhaps the original health food, the main source of nutrition for many animals, and as apparently basic as food gets. Taking us on a gastronomic, botanical and cultural tour of nuts around the world, Nuts Nuts

(Hardback)

Round, thin and made of starchy batter cooked on a flat surface, the pancake is a food that goes by many names: crepes, flapjacks and okonomiyaki, to name just a few. This treat is a treasured food the world over. The author unearths the surprisingly rich history of pancakes and their sizzling goodness.