Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cu

This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed

How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, pers

Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s I