(Hardback)

Belgian waffles, chocolate, and beer are renowned, but Food Culture in Belgium opens up the entire food culture spectrum and reveals Belgian food habits today and yesterday.

(Hardback)

This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them.

Food Culture in Central America illustrates the unique foodways of the region in depthand in Englishfor the first time.

(Hardback)

The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture.

(Hardback)

Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health.

The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for.

(Hardback)

Offers an overview of Germany's revived and invigorated food culture. This book provides an understanding of Germans and their food - the history, ingredients, cooking, special occasions, lifestyle eating habits, and diet and health.

(Hardback)

The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people.

Commercialization and globalization are shown to characterize British foodways today.

(Hardback)

Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives.

From prehistoric times there has been considerable mixing of cultures and cuisines within India. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals.

(Hardback)

There is keen interest in the exquisite yet simple Italian cuisine and Italian culture. Italian food is perceived and portrayed in the media as representing a whole lifestyle: Italians live la dolce vita, leisurely eating and drinking with friends and families, families are still important, and communities are close knit.

(Hardback)

Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food.

(Hardback)

Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers.

(Hardback)

The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies.

(Hardback)

The food cultures of Scandinavian countries are similar in important ways but also have many different traditions because of variations in geography and climate and unique social, cultural and political history.

(Hardback)

Many dishes, cooking methods, and food habits have survived with little modification since time immemorial.

Students and other readers will learn much about the South American foodways in daily life today, with special attention paid to historical perspective and any rural and urban differences.

(Hardback)

The final chapter on diet and health looks at some of the ideologies underlying the relation between food and disease, particularly the humoral system, and then considers the nutritional challenges related to recent changes in local food systems, including food safety.

(Hardback)

This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics.

(Hardback)

This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods.

(Hardback)

The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well.

(Hardback)

Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, kebab, and falafel can be found just about everywhere. This book presents an understanding of food culture throughout the region.

(Hardback)

The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert.

(Hardback)

The food culture of the Pacific Islands has been determined by isolation from the rest of the world. Although traditional foods and cookery survive and are highly valued, Westernization has meant that the overall diet of islanders has been negatively transformed and that islands are net importers of unhealthful foods.