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. |
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Author: Ken AlbalaPub Date: Cloth: 2007; Paper: September 2017 A history of cooking and fine dining in Western Europe from 1520 to 1660 learn more... |
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Author: Andrew F. SmithPub Date: October 2009 "Talking turkey" about the bird you thought you knew learn more... |
Author: Edited by Anne L. BowerPub Date: January 2009 Moving beyond catfish and collard greens to the soul of African American cooking learn more... |
Author: Edited by Peggy CarlsonPub Date: January 2009 The health benefits of a vegetarian diet learn more... |
Author: Edited by Christine M. Du Bois, Chee-Beng Tan, and Sidney MintzPub Date: August 2008 A lively discussion of soy production and consumption learn more... |
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Author: Gary AllenPub Date: June 2007 The ultimate book for anyone cooking with herbs learn more... |
Author: Andrew F. SmithPub Date: 2007 The peanut’s rise from a lowly bean to national favorite learn more... |
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Author: Brian WansinkPub Date: Cloth: 2004; Paper: 2007 The ins and outs of the marketing of food learn more... |
Author: Michael SymonsPub 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... |