An informative field guide: exploring the origins of insect eating, offering tips on finding edible bugs and serving up a few delicious ideas of how to eat them once you've tracked them down! It includes a comprehensive list on edible insects and where to find them, how to prepa…
Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.” The yellow of margarine, the red of meat, the bright orange of “natural” oranges--we live in t…
Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, this book serves up a loaded plate of incredible ingredients, food adventures, and edible wonders
A photo-rich hardback for the traveller. Experience Italy's highlights include making authentic and delicious gelato in Sorrento, how to become a Venetian gondolier for the day, driving glamorous Amalfi Coast and wild Abruzzo, seasonal truffle, chestnut and mushroom picking, whe…
As interest has increased in topics such as globalization of the agri-food system, food security and food safety, there are a growing number of courses in disciplines including agriculture and food studies. This book is an introductory textbook aimed at undergraduate students, a…
This book provides a comprehensive theological framework for assessing eating's significance, demonstrating that eating is of profound economic, moral, and theological significance"
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman trav…
Focuses on the social dimensions of food production, distribution and retailing, reinforcing the idea that British retailing can only maintain its position through political and social activities in state and market structures. The book then goes on to look at broader consumer i…
The true adventures of David Fairchild (1869-1954), a late-nineteenth-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes - and thousands more - to the American plate
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. F…
This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food …
Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? This book offers new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course o…
Om de kemiske processer i maden under tilberedningen samt nogle opskrifter, der demonstrerer den omtalte kemi.
Recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth. This book helps readers to take control of their own fates and revel again in what should be a lifet…
