Food Studies

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Eating Culture: An Anthropological Guide to Food, Second Edition
Eating Culture: An Anthropological Guide to Food, Second Edition
By Gillian Crowther

From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology plays in understanding food.

Available Oct 2017
Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books
Preserving on Paper: Seventeenth-Century Englishwomen's Receipt Books
Edited by Kristine Kowalchuk
Preserving on Paper is a critical edition of three seventeenth-century receipt books–handwritten manuals that included a combination of culinary recipes, medical remedies, and household tips which documented the work of women at home.
Published Jun 2017
Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
By Carolyn A. Nadeau

Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain’s cultural and gastronomic history.

Published Mar 2016
Afghanistan Remembers: Gendered Narrations of Violence and Culinary Practices
Afghanistan Remembers: Gendered Narrations of Violence and Culinary Practices
By Parin Dossa

In Afghanistan Remembers, Parin Dossa examines how violence is remembered by Afghan women through memories and food practices in their homeland and its diaspora.

Published Jul 2014
Indigenous African Knowledge Production: Food-Processing Practices among Kenyan Rural Women
Indigenous African Knowledge Production: Food-Processing Practices among Kenyan Rural Women
By Njoki Nathani Wane

In Indigenous African Knowledge Production, Njoki Nathani Wane uses food-processing practices – preparing, preserving, cooking, and serving – as an entry point into the indigenous knowledge of the Embu and the role that rural Embu women play in creating and transmitting it.

Published May 2014
Globalization and Food Sovereignty: Global and Local Change in the New Politics of Food
Globalization and Food Sovereignty: Global and Local Change in the New Politics of Food
Edited by Peter Andrée, Jeffrey Ayres, Michael J. Bosia, and Marie-Josée Massicotte

With perspectives drawn from Europe, the Americas, Asia, Africa, and Australia, Globalization and Food Sovereignty is the first comparative collection to focus on food sovereignty activism worldwide.

Published Mar 2014
Confronting the Blue Revolution: Industrial Aquaculture and Sustainability in the Global South
Confronting the Blue Revolution: Industrial Aquaculture and Sustainability in the Global South
By Md Saidul Islam

In Confronting the Blue Revolution, Md Saidul Islam uses the shrimp farming industry in Bangladesh and across the global South to show the social and environmental impact of industrialized aquaculture.

Published Jan 2014
Eating Culture: An Anthropological Guide to Food
Eating Culture: An Anthropological Guide to Food
By Gillian Crowther
Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food.
Published Sep 2013
Edible Histories, Cultural Politics: Towards a Canadian Food History
Edible Histories, Cultural Politics: Towards a Canadian Food History
Edited by Franca Iacovetta, Valerie J. Korinek, and Marlene Epp
Sophisticated, culturally sensitive, and accessible, Edible Histories will appeal to students, historians, and foodies alike.
Published Nov 2012
The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)
The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook)
Translated with commentary by Terence Scully

Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities.

Published Jan 2011