Language and Culture - Research Assessment

From the ways of the First Nations to the survival strategies of the early settlers and on to the explosion of variety brought by modern immigration, this book tells the whole story of food in Canada.

Cultures of the Abdomen traces the history of social, cultural, and medical ideas about the stomach and related organs since the seventeenth century, and demonstrates that a focused study of the abdomen is necessary for understanding the deep historical meanings that underscore our contemporary obsessions with hunger, diet, fat, indigestion, and excretion.

From the highs (and lows) of connoisseurship to the frustrations and rewards of a mother encouraging her child to eat, the essays in this volume explore the complex and infinitely varied ways in which food matters to all of us. Educated Tastes is a collection of new essays that examine how taste is learned, developed, and represented. It spans such diverse topics as teaching wine tasting, food in Don Quixote, Soviet cookbooks, cruel foods, and the lambic beers of the Belgian Payottenland.

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits.

Covering 5,000 years of global history, this book traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond.

Organized by ingredient name, this tremendously easy to consult reference book is a necessary resource for any student working on any kind of culinary-related topic.

Gives short definitions of terms, many of non-English origin, so that the chef and the amateur enthusiast, the gastronome and the student may quickly determine the meaning. A great reference for researching international cuisine.

John Mariani's completely up-to-date encyclopedia is a welcome reference for the new generation of food researchers. Find everything from Mario Batali to Coca-Cola and DIY Brooklyn pickle-makers in this wide-ranging tome.

This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. In this wide-ranging exploration of its history, the author examines the interlinked evolutions of consumption, production and taste.

Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits.

At the heart of this engrossing book are what Fernandez-Armesto calls the eight great revolutions in the world history of food: the origins of cooking, the ritualization of eating, the inception of herding and the invention of agriculture, the rise of inequality, the long-range trade in food, the ecological exchanges, and, finally, the industrialization and globalization of food.

This fascinating volume is packed with more than 2,600 entries on every type of food imaginable. An invaluable resource.

Covering different regions and different foods from North America, this book explores the many gastronomical ramifications of the meeting between European and Native American cultures.

This book explores the culinary traditions of cultures around the world. In each case, the food preferences reveal links with the social structure, geography and history of the culture.