Overview

Full Product Details

9781452243016

Table of Contents

Reviews

This three-volume encyclopedia, arranged A-Z, is designed to provide guidance to the confusing world of food, with food scientists, scholars, and expert cookbook authors contributing more than 400 well-written entries, each supplemented with further readings and website lists. ...Individual entries, some quite short (literally bite-size) cover a fascinating variety of subjects. ...With such a great diversity of writings and recommended readings, this is a useful tool for all audiences. -- C. Donaldson * CHOICE * The entries themselves are interesting and informative and have cross-references and suggestions for further reading... I would recommend this book for all libraries and for anyone with a food interest. -- H. W. Ockerman * American Reference Books Annual *

This three-volume encyclopedia, arranged A-Z, is designed to provide guidance to the confusing world of food, with food scientists, scholars, and expert cookbook authors contributing more than 400 well-written entries, each supplemented with further readings and website lists. ...Individual entries, some quite short (literally bite-size) cover a fascinating variety of subjects. ...With such a great diversity of writings and recommended readings, this is a useful tool for all audiences. -- C. Donaldson CHOICE

Author Information

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook of Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader and a translation of the 16th century Livre fort excellent de cuysine. His course Food: A Cultural Culinary History is available on DVD from the Great Courses.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available