Food & Society

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 ...

In Smart Casual, Alison Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants....

Best-selling author and noted illustrator of Nature Anatomy, Julia Rothman takes her pen into the kitchen with this charming, illustrated guide to ...

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients tha...

Questing for the perfect cut of beef, award-winning food and travel writer Mark Schatzker embarks on an odyssey to four continents, travelling thou...

You can squeeze it, zest it, slice it, juice it, pickle it, or even take a bite out of it as Sicilians do. Adding freshness and flavour to food and...

As animal exploitation increases, animal liberation issues are of growing concern, as seen through the rise of veganism, academic disciplines de...

Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China,...

As Brillant-Savarin remarked in 1825 in his classic text Physiologie du Gout, Tell me what you eat, and I will tell you who you are. Philosophers...

In this book, the authors present current research from across the globe in the study of the quality management, issues and economic implications o...

This book explores the developments, issues and research outlook of global agriculture. Topics discussed in this compilation include reviews of his...

The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either ferment...

This book brings together a selection of studies written by specialists from universities and/or research institutions from every continent. The pr...

Tiny Moons is a collection of essays about food and belonging. Nina Mingya Powles journeys between Wellington, Kota Kinabalu and Shanghai, tracing ...

Winner of Best Wine Book at the 2018 WCA Wine Communicator of the Year AwardsAustralia became known as a wine drinking nation in the 1970s, and our...

What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A clos...