This 'living' text provides readers with a solid understanding of the three cuisines that have ha...

Over the past decade there has been a remarkable flowering of interest in food and nutrition, bot...

The business of food and drink is for better and worse the business of our nation and our planet,...

What's for dinner? Not just in America, but around the world? And how is it cooked, what's the hi...

Rarely do we read about the roles of food in history. Yet its study offers us a humanizing look a...

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie?...

The foods eaten by a nation's population play a key role in shaping the health of that society. T...

For thousands of years, The Odyssey has resonated throughout the Western world. Homer has been an...

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines withi...

This is a practical food history lesson, an editorial on our use of packaged convenience foods, a...

This edition of the Livre fort excellent was published in 1555.

Ken Albala is a professor of history and food studies at the University of the Pacific. He is aut...