American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation…
This book is a collection of essays that examine how taste is learned, developed and represented. It spans topics such as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods and the lambic beers of the Belgian Payottenland. Key themes connect these topics: …
'The Handbook of Food Research' presents in-depth essays from an international group of scholars and offers an essential roadmap of this dynamic field of study, with insight into past and present research and cutting-edge developments for future study.
"The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of fa…