Food Studies

Explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researchers.

Combines an exhaustive catalog of foods with commentary on the culture of food, expressed in literature and cook books, or dishes peculiar to a country or community.

Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.

Examines topics of global agriculture and food systems.

Covers issues pertaining to the full range of topics related to the intersection of food and agricultural ethics. It includes summaries of historical approaches, current scholarship, social movements, and new trends from the standpoint of the ethical notions that have shaped them.

A behind the scenes look at the food and drink industries. Covers food companies and brands, the environment, health, science and technology, culture and finance. Historical context is emphasized and the focus is mainly on business in the United States.

Explores the American obsession with junk food and fast food through products, corporations and entrepreneurs, social history, popular culture, organizations, issues, politics, commercialism and consumerism.

The go-to book on all things culinary, this book includes information on food trends, recipes, culinary innovations, and biographical entries, both historical and contemporary.

Covers the history and culture of American food and drink on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

The history of the kitchen from the foodstuffs prepared to the tools and implements used as well as the innovators who shaped its function and utility.