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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)

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.

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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.

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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.

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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.

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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.

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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.

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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 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.

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No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.

From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically.

(Paperback)

A whole new kind of movie tie-in--the first in a series--goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating

(Hardback)

This book provides an accessible introduction to food inequality in the United States, offering readers a broad survey of the most important topics and issues and exploring how economics, culture, and public policy have shaped our current food landscape.

Food inequality in the United States can take many forms.

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Exploring the rise of the celebrity chef and covering key figures such as Jamie Oliver and Rachael Ray as well as popular concepts like foodies, food porn and fetishism, Food Media highlights how the intersections between celebrity culture and food media influence everyday food choices.

(Paperback)

Exploring the rise of the celebrity chef and covering key figures such as Jamie Oliver and Rachael Ray as well as popular concepts like foodies, food porn and fetishism, Food Media highlights how the intersections between celebrity culture and food media influence everyday food choices.