"Health, Food and Social Inequality investigates how vast amounts of consumer data amassed by private companies, alongside epidemiological analysis of dietary type, social class and resulting health profiles, is used by the food industry to enable the social ranking of products …
Discusses the cuisine to understand the construction of colonial middle-class in Bengal.
Overeating and obesity are on the rise in both the United States and in other countries around the world, despite public health warnings, the availability of diet books, and the stigma associated with excess weight. Recent research shows that excess food intake is, in part, driv…
"Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our…
Draws on new research to answer questions about the effects of specific drugs and foods on the brain, in an updated edition that discusses the role of biorhythms and how drugs interact with the body's biochemistry. --Publisher's description.
Archaeology of food: an encyclopedia
"This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today"--Provided by publisher Europa - Asien - Afrika - Amerika - epochenübergreifend - Nahrungsmittel - Nahrungsmittelproduktion - Essen und Trink…
Archaeology of food: an encyclopedia
"This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today"--Provided by publisher Europa - Asien - Afrika - Amerika - epochenübergreifend - Nahrungsmittel - Nahrungsmittelproduktion - Essen und Trink…
Archaeology of food: an encyclopedia
"This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today"--Provided by publisher.
Wer isst was und wer frisst wen? Was finden wir eklig? Wann und wo genießen wir welches Essen besonders, und warum lieben alle Kinder auf der ganzen Welt Süßigkeiten? Wo kommen die Tischmanieren her, und warum gelten in fremden Ländern andere? Weil Anke Kuhl und Alexandra Maxein…
Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, …
Food and culture: a reader
Food and culture: a reader
