Food Culture

Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nuoc cham, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, Pennsylvania Whiskey revolt, slave trade, and failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks - and drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.

Embark on an extraordinary journey through the heart of East Africa with our meticulously crafted Tanzania Travel Guide. This comprehensive guide unravels the multifaceted allure of Tanzania, a country where vast savannas, vibrant cultures, and pristine beaches come together to create an unparalleled tapestry of experiences.

Embark on an unforgettable journey through Portugal with our comprehensive travel guide, meticulously crafted to enhance every step of your adventure. Whether you're drawn to the historic charm of Lisbon, the sun-kissed beaches of the Algarve, or the picturesque vineyards of the Douro Valley, our guide is your trusted companion, offering invaluable insights and expert recommendations to help you make the most of your visit.

In 1949, a young Chinese housewife arrived in Taiwan and transformed herself from a novice to a natural in the kitchen. She launched a career as a cookbook author and television cooking instructor. Years later, in America, flipping through her mother's copies of Fu Pei-mei's Chinese cookbooks, historian Michelle T. King discovered more than the recipes to meals of her childhood. She found, in Fu's story and in her food, a portal to another time, when a generation of middle-class female home cooks navigated the postwar transformations taking place across the world.

From the bestselling author and host of the wildly popular Undisclosed podcast, a warm, intimate memoir about food, body image, and growing up in a loving but sometimes oppressively concerned Pakistani immigrant family.

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.

Steve Case was on the leading edge of the Internet revolution when he cofounded AOL in 1991. He was an entrepreneur in a business that hadn't even been invented, yet he saw how significantly his efforts could change not only America but the world. In The Third Wave, Case uses his insights garnered from nearly four decades of working as an innovator, investor, and businessperson to chart a path for future visionaries.

Packed with insightful information, this guide serves as a comprehensive companion for both seasoned travelers and those embarking on their first Korean adventure. From the bustling metropolis of Seoul with its vibrant blend of ancient palaces and modern skyscrapers to the serene landscapes of traditional villages and natural retreats, the guide navigates through the diverse tapestry of South Korea.

The ultimate guide to Guinness and the history, culture, and facts to help you find the perfect pint—from the pub to the pour—wherever you are. Including the all-important elements to look for in a Guinness pour—from exact foam height and storage temperature to the crucial glass shape and settling time—as well as what to run away from when seeking a beautiful pint and a crème de la crème guiding list of pubs in New York and around the world, Ian shares his expertise from many a “pint of plain” sank and enjoyed.

Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald's have long symbolized capitalism's villainous effects on our nation's most vulnerable communities. But how did fast food restaurants so thoroughly saturate black neighborhoods in the first place? In Franchise, acclaimed historian Marcia Chatelain uncovers a surprising history of cooperation among fast food companies, black capitalists, and civil rights leaders, who believed they found an economic answer to the problem of racial inequality.

Welcome to the Scotland Travel Guide, a meticulously crafted compendium that beckons intrepid explorers and culture enthusiasts to embark on an unforgettable journey through the heart of the Highlands and the storied cities that define this land. This guide is your passport to a realm where history echoes through ancient castles, where misty landscapes whisper tales of the past, and where vibrant cities seamlessly blend tradition with modernity.

Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative. Whether you've visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

The unabridged, downloadable audiobook edition of Mary Berry's autobiography, Recipe for Life, read by the actress Patricia Hodge. From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. "In the words of my father, my birth caused no end of trouble..." From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things her own way.

Learning Native Wisdom explains why achieving a sustainable culture is more important than any other challenge we face today. Although there are many measures of a society's progress, Holthaus warns that only a shift away from our current culture of short-term abundance, founded on a belief in infinite economic growth, will represent true advancement. In societies that value the longevity of people, culture, and the environment, subsistence and spirituality soon become closely allied with sustainability.

Between 1850 and 1950, experts and entrepreneurs in Britain and the United States forged new connections between the nutrition sciences and the commercial realm through their enthusiasm for new edible consumables. The resulting food products promised wondrous solutions for what seemed to be both individual and social ills.

In October 1993, a tiny start-up called the Food Network debuted to little notice. Twenty years later, it is in 100 million homes, approaches a billion dollars a year in revenue, and features a galaxy of stars whose faces and names are as familiar to us as our own family's. But what we don't know about them, and the people behind them, could fill a book.

A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more.

Dieting is one of the greatest contributors to weight gain. Yet the pressure to be thin is always present through advertising, social media, and even subtle influences from family and friends. As a young woman, Dr. Supatra Tovar was trapped in the frustrating cycle of dieting and disappointment and was determined to break free from the Diet Culture hamster wheel. Combining scientific research with clinical work as a licensed psychologist, registered dietitian, and fitness expert, Dr. Tovar developed a unique approach that has helped her and her clients naturally achieve sustainable health.

The connection between people and companion animals has received considerable attention from scholars. In her original and provocative ethnography Livestock/Deadstock, sociologist Rhoda Wilkie asks, how do the men and women who work on farms, in livestock auction markets, and slaughterhouses, interact with - or disengage from - the animals they encounter in their jobs?