Food & Society

Annie Riggs fuss-free cooking is all about maximizing flavours and creating healthy meals that are packed with protein and proudly plant-based. Her...

On any given day in Jordan, more than nine million residents eat approximately ten million loaves of khubz 'arabithe slightly leavened flatbread kn...

This volume brings together nine studies analysing some of the lesser-known sidesof the Transylvanian home front in the years of World War I. They ...

WE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING! Ketchup is so much more than a condiment. Its a lifestyle! T...

The Food Almanac II is an annual, seasonal collection of recipes and stories celebrating the joy of food a dazzling, diverse mix of memoir, histor...

According to USDA''s Economic Research Service (ERS), the national net farm income, a key indicator of U.S. farm well-being, is forecast at a recor...

This compilation examines agricultural research from across the globe and covers a broad spectrum of related topics. In this book, the authors disc...

In the last ten years the ready meals market has had considerable growth with an average of 4.0% in value and 3.0% in volume per year. Several fact...

In 2005, beekeepers in the United States began observing a mysterious and disturbing phenomenon: once-healthy colonies of bees were suddenly collap...

Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as...

Functional foods (those with beneficial factors on health when consumed regularly as part of meals at effective levels) became prominent as food an...

Functional foods (those with beneficial factors on health when consumed regularly as part of meals at effective levels) became prominent as food an...

This book made me laugh and then order an unholy amount of takeaway. GREG DAVIESOne of my favourite comics has now written an annoyingly great book...

Scotland has some of the best seafood in the world, so we why dont we eat more of it? Why dont we highlight the bounty of our seas and the people w...

'A spicy and original romp through Russian history' ROBERT SERVICE'Poignant, comical, and in the best sense disturbing' PAUL FREEDMAN, AUTHOR OF TE...

An absolute gem Sunday Times A mouthwatering history The Guardian In this delicious history of Britains food tradi...