Food & Society

With its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwi...

Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eatThe Ten Commandments may have had a lot going fo...

Renowned sinologist Thomas O. Hollmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food res...

When Laura Silver''s favorite knish shop went out of business, the native New Yorker sank into mourning, but then she sprang into action. She embar...

A Lavish Seventeen-Course Meal that Launched a New Age of American Dining In 1851, fifteen wealthy New Yorkers wanted to show a group of Philadelph...

'Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's...

A menu for an edible future. In a world expected to reach a staggering population of 10 billion by 2050, and with global temperatures rising fast...

A menu for an edible future. In a world expected to reach a staggering population of 10 billion by 2050, and with global temperatures rising fast...

The rhetoric of contemporary food production and consumption with a focus on social boundaries. The rhetoric of food is more than just words about ...

Despite technological advances in agriculture, nearly a billion people around the world still suffer from hunger and poor nutrition while a billion...

The Berkshire Encyclopedia of Chinese Cuisines will be a comprehensive resource on the world''s most varied culinary terrain, bringing together the...

Brooklyns Domino Sugar Refinery, once the largest in the world, shut down in 2004 after a long struggle. Most New Yorkers know it only as an icon o...

During les trente glorieuses - a thirty-year boom period in France between the end of World War II and the 1974 oil crisis - Paris was not only the...

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco...

Set out with a true aficionado and affable guide to sample a dizzying array of beverages made in America's heartland. Expedition of Thirst maps rou...

In today's fast-paced, fast food world, everyone seems to be eating alone, all the time, whether it's at their desks or in the car. Even those who ...

Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook ...

For more than four decades, the self-described contrary farmer and writer Gene Logsdon has commented on the state of American agriculture. In Lette...

Throughout the world, countries are battling soaring food prices, food-borne illnesses, food shortages and undernourishment, and the detrimental ef...

Could cow horns, vortexes, and the words of a prophet named Rudolf Steiner hold the key to producing the most alluring wines in the worldand to sav...

This title offers a generous helping of food writing that explores southern food culture. The fifth volume in this popular series from the Southern...

This fascinating book - part ethnography, part memoir - traces Japan's vibrant cafe society over one hundred and thirty years. Merry White traces J...

In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustr...

For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle fo...

Milk, poured over cereal in the morning and splashed in coffee, is part of daily life in the West. Though milk is the sustaining and essential food...

'Deserves to sell like hot cakes' - Allan Massie, The Scotsman Shortlisted for the Saltire Society History Book of the Year From the Indian Mutin...

Beans are considered a basic staple in most kitchen cupboards, yet these humble foodstuffs have a very long history: there is evidence that beans h...

Have you ever wondered what Queen Victoria ate for breakfast? Or pondered over George V''s preferences for pudding? Straight from the kitchens of B...

We are eating ourselves to death in many ways, both bodily and societally. Few activities are as essential to human flourishing as eating, and fewe...

The souk, or marketplace, is the beating heart of Arabic cuisine and culture-this book celebrates the generosity of this rich food culture. Imagine...

The introduction of rationing in January 1940 ensured that food became a central concern for the British people during the Second World War. The f...

Bourgeois Consumption looks at how the middle classes in late nineteenth-century London and Paris used food and dining as forms of social expressio...

How did chicken achieve the culinary ubiquity it enjoys today? It''s hard to imagine, but there was a point in history, not terribly long ago, that...

Mother's Milk or Blue Ruin, Dutch Courage or Cuckold's Comfort - the fanciful nicknames that gin has acquired only hint at its colourful story. The...

For centuries, professional cooking was a job exclusively for men. As a result, most histories of food and cooking, even today, are dominated by ma...

Small steps can create big changes in your community's food quality and food security, helping to get more healthy food to more people and support ...