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Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten by hand instead of with utensils, for example say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.

Some 50 countries are covered in chapters...

Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the...

The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it?

In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This...

A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international...

This is the story of the bean, the staple food cultivated by humans for over 10,000 years.

From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans.

Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving,...

With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent.

This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs...

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food.

Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related...

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present...