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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.

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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.

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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

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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.

(Hardback)

Food on the Rails traces the rise and fall of food on the rails from its rocky start to its glory days to its sad demise. Looking at the foods, the service, the rail station restaurants, the menus, the dining accommodations and more, Jeri Quinzio brings to life the history of cuisine and dining in railroad cars from the early days through today.

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A guide to doing research in the burgeoning field of food studies. It details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works.

(Hardback)

A guide to doing research in the burgeoning field of food studies. It details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works.

(Paperback)

(Hardback)

Featuring a series of highly original and lively essays, Food Words traces the multiple meanings of the most important keywords in the fast-moving field of food studies. This is essential reading for all food scholars and students.