Food & Society

From traditional seaside holiday treats like candy floss, ice cream and fish n chips, to the British fascination for baking, the Victorian era has ...

A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food cult...

In 1851, fifteen wealthy New Yorkers wanted to show a group of Philadelphia friends just how impressive a meal could be and took them to Delmonico'...

A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating...

This volume presents recent research on food and nutrition in Indonesia, Philippines, Vietnam and Nepal. The overall theme is food wellbeing, which...

Many brands, including Boots, Hoover and Kelloggs, were named after their founders whilst others have less obvious origins; for instance, did you k...

From the Financial Times's long-standing restaurant critic Nicholas Lander comes this celebration of the history, design and evolution of the world...

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by unde...

What do you know about the knobbily armoured, scarlet creature staring back at you from your fancy dinner plate? Since there are species of lobster...

THE SUNDAY TIMES BESTSELLER 'Those who feel doomed to be fat would be well advised to digest every word of Taubes's cogently argued, agenda-shifti...

Vegan or carnivore? Vegetarian or gluten-free? Keto or Mediterranean? Fasting or Paleo? Our relationship to food is filled with confusion and insec...

As a gay man living in a big city and working as a nutritionist, Daniel O'Shaughnessy knows that the LGBTQ+ community has specific dietary and heal...

Selected as a best cookbook of the year by BBC Food Programme the high priest of fermentation - the Guardian The godfather of fermentation. -The ...

Complete with recipes, a mouthwatering look at the complicated origins and rise of the worlds favorite garbanzo bean spread and dip.   This is a gl...

Having conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of socie...

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but...

Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? British people eat mor...

This is not a cookbook. It is the unwritten story of a people. Between the vast Indian and Pacific oceans lies a realm of extraordinary natural ab...

Cook up warm, comforting dishes this winter with Rachel Allen's timeless collection of soups, breads, garnishes, stocks and much more* SHORTLISTED ...

'To eat at Slippurinn is blissful. To have Matts recipes is a gift.   Diana Henry The debut from rising star chef Gísli Matt of Slippurinn, the in...

During WWII, as Canada struggled to provide its allies with food, nutritionists warned that malnutrition could derail the war effort. Posters admon...

Whats Cooking, Mom? offers original and inventive narratives, including auto-ethnographic discussions of representations, discourses and practices ...

''A powerful, poignant tale of dieting and despair.'' The Times''A moving, brutally honest memoir about what it feels like to be fat-shamed.'' Mail...

'A life-changing book' Viv GroskopMarisa Meltzer was put on her first diet aged five: it was the beginning of a fraught relationship with food.Jean...

A groundbreaking synthesis of food studies, archival theory, and early American literature  There is no eating in the archive. This is not only a p...

Where can you read about a monstrous cheese big enough to hold a girl of 13 inside? Or that the invention of the bicycle directly, and poorly, impa...

'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery' Joanna Blythman, The Spectator'A bombshell...

In Texas BBQ, Wyatt McSpadden immortalized the barbecue joints of rural Texas in richly authentic photographs that made the people and places in hi...

Mals, Italy, has long been known as the breadbasket of the Tyrol. But recently the tiny town became known for something else entirely. A Precaution...

A NEW YORK TIMES BOOK OF THE YEAR* Winner of Fortnum & Mason Food and Drink Awards, Drink Book Award 2020 *Henrietta Lovell is best known as 'T...

The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restaura...

Collaboration and leadership strategies for long-term success Fueled by the popularity of permaculture and agroecology, community food forests are...

It was the year 878 A.D., and a man claims sanctuary in a small village home in Wessex. To the surprise of the villager, the man is not a passing v...

'I cannot recommend this book enough' Dr Rupy Aujla'Your diet affects your body but it also affects your brain.Brain Food uses cutting-edge researc...

*According to the Trussell Trust, food bank use between April and Sept 2018 was up 13% on the same period in 2017.* ...

'One of the 20 best food books of 2016' The GuardianSymmetryBreakfast is a beautiful cookbook for foodies and feeders who wonder why breakfast has ...

If capitalism is such an efficient system, why does 40 percent of all U.S. food production go to wastewhile one in six people in the nation face hu...