Bücher der Reihe Rowman & Littlefield Studies in Food and Gastronomy

Pigs, Pork, and Heartland Hogs is an engaging celebration of the 12,000-year connection between humans and the world's most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region's diversity and abundance.

How does being vegetarian influence our social life? This book applies a narrative inquiry approach and presents stories from vegetarians across the globe that explore how our food choices can have complex social consequences.

This enlightening collection of essays from expert scholars examines the idea of food nomadism and food nomads. Looking at the role of mobility and the influence of food manufacturers and related industries, they reveal the complexities of this intriguing subject.

Most cookbooks age poorly as tastes change, but Sauces Reconsidered evades this fate because the structure of sauces is not dependent on fashion. By exploring the fundamental physical and cultural characteristics of hundreds of sauces, we see the connections between, and the distinguishing features of, sauces from any cuisine around the world.

Food, Health, and Culture in Latino Los Angeles explores the history of Latino cuisine in Los Angeles and the contemporary Latino food scene, one that sharply contrasts with urban Latino neighborhoods where access to affordable, healthy food is a struggle. The study offers solutions such as expanding urban agriculture and legalizing street vendors.

The Gilded Age is renowned for the excesses of the robber barons and tycoons. The lavishness of their tables impressed contemporaries and historians alike. But what about the eating habits of ordinary Americans at the time? Robert Dirks answers that question by peering through the lens of what then was a newly emerging science of nutrition.

Prison food has captured the popular imagination through its representation in movies, television series, and the news. Here, Erika Camplin discusses the realities of feeding the over 2 million Americans under lock and key. She discusses the business and delivery systems in place and various meals that are typically served.

Tim Miller takes us on a fascinating tour of home cooking and eating in America - where it's been and where it's going - as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.

Renaissance Italy's art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy.

This enlightening collection of essays from expert scholars examines the idea of food nomadism and food nomads. Looking at the role of mobility and the influence of food manufacturers and related industries, they reveal the complexities of this intriguing subject.

Social media has been a factor in the explosion of interest in food and democratization of food criticism, and this book explains and critique the phenomena and key issues in a lively and anecdotal manner that will appeal to scholars and the interested general public alike.

Pot in Pans is a comprehensive history of cannabis as a unique culinary ingredient, from ancient India and Persia to today's explosive new market. Cannabis, the hottest new global food trend, has been providing humans with nutrition, medicine, and solace - against all odds - since the earliest cavepeople discovered its powers.

Who doesn't love a good wedding? And the food! This book reveals the story behind everything from bridal showers to bachelor parties, from engagements to honeymoons; the author provides a tour through the food customs that bring wedding celebrations to life.

K'Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which there is archaeological evidence through today's culinary tourism in the area.

This book analyzes cultures of eating together in Malaysia and Singapore. It explores everyday spaces, such as street stalls, hawker centers, and coffee shops. Reflecting on these as sites for people's "different" culinary exchanges, the book captures resonances of national, ethnic, cosmopolitan and multicultural identity.

Small Batch details the history and changing social implication of artisanal foods, from the days of early American settlers to the present explosion of small-batch and artisanal food businesses. Interviewing over fifty artisanal producers, Cope details the influences, challenges, and evolving identity of these modern craft industries.

Before blogs and tweeting and websites, food mavens looked to magazines and newspapers for information on food and recipes. This book traces the history of the newspaper food section and celebrates the women who were pioneer journalists, reporting and writing on the food issues and concerns of the day.

This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.

Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today.