The Food SeriesEveryone eats, but not everyone eats alike. The Food Series undertakes a scholarly investigation of food culture and the growing, processing, cooking, and consuming of food. This series is closed. |
![]() Pub Date: Cloth: 2007; Paper: September 2017 A history of cooking and fine dining in Western Europe from 1520 to 1660 learn more... |
![]() Pub Date: October 2009 "Talking turkey" about the bird you thought you knew learn more... |
![]() Pub Date: January 2009 Moving beyond catfish and collard greens to the soul of African American cooking learn more... |
![]() Pub Date: January 2009 The health benefits of a vegetarian diet learn more... |
![]() Pub Date: August 2008 A lively discussion of soy production and consumption learn more... |
![]() Pub Date: June 2007 The ultimate book for anyone cooking with herbs learn more... |
![]() Pub Date: 2007 The peanuts rise from a lowly bean to national favorite learn more... |
![]() Pub Date: Cloth: 2004; Paper: 2007 The ins and outs of the marketing of food learn more... |
![]() Pub Date: Cloth: 2000; Paper: 2004 Exploring the civilizing role that cooks and cooking have played in world history from Plato to Marx, from carnivores to vegetarians learn more... |