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  • Gastronomyby Vijay Ganji; Claire Seaman; Bernie Quinn

    Emerald Group Publishing Limited 2014; US$ 199.00

    It is perhaps timely that this special edition of Gastronomy appears now. In recent years many issues have come further to public conscience in relation to our consumption of food and drink across the world. Our use and abuse of our resources have hit headlines around the world and at last there is perhaps the stirrings of unitary effort to try and... more...

  • Fashionable Encountersby Tove Engelhardt Mathiassen; Marie-Louise Nosch; Maj Ringgaard

    Oxbow Books 2014; US$ 38.00

    At the heart of this anthology lies the world of fashion: a concept that pervades the realm of clothes and dress; appearances and fashionable manners; interior design; ideas and attitudes. Here sixteen papers focus on the Nordic world (Denmark, Norway, Sweden Finland, Iceland, the Faroe Isles and Greenland) within the time frame AD 1500-1850. This... more...

  • Fragile Ornaments, Melting Snowflakes and the Healing Light of Christmasby Ronald William Cadmus

    John Hunt Publishing 2014; US$ 5.99

    A lyrical, gentle and uplifting message for Christmas. more...

  • Foodiesby Josee Johnston; Shyon Baumann

    Taylor and Francis 2014; US$ 47.95

    This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ?hole in the wall? ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source... more...

  • Funeral Festivals in Americaby Jacqueline S. Thursby

    The University Press of Kentucky 2015; US$ 30.00

    When Evelyn Waugh wrote The Loved One (1948) as a satire of the elaborate preparations and memorialization of the dead taking place in his time, he had no way of knowing how extraordinarily creative and technical human funerary practices would become. Jacqueline S. Thursby explores how modern American funerals and their accompanying rituals seem meant... more...

  • Food in the Air and Spaceby Richard Foss

    Rowman & Littlefield Publishers 2014; US$ 23.00

    This book explores the history of food in flight from hydrogen balloons to the space station: what was served, how and why; the problems with heating, cooling, and serving technology; logistics; overcoming cultural barriers; and the effect of altitude on our senses of taste and smell. more...

  • The Memory of Clothesby Robyn Gibson

    SensePublishers 2015; US$ 39.08

    Once hanging static in a wardrobe or folded away in a trunk, in recent times clothes have found themselves thrown into the spotlight. The crowds that are drawn to large scale fashion exhibitions staged with increasing frequency in galleries and museums around the world offer glimpses into the meaning that we attach to these items of clothing. Apart... more...

  • Taste or Tabooby Michael Beer

    Marion Boyars 2010; US$ 18.99

    This book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances these markers are laid down in the way that foods were restricted, in other words by looking at the negatives instead of the positives of what was consumed. Michael Beer looks at... more...

  • Asian American Food Cultureby Alice McLean

    ABC-CLIO 2015; US$ 49.95

    Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving... more...

  • To Live and Dine in Dixieby Angela Jill Cooley

    University of Georgia Press 2015; US$ 24.95

    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 to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between... more...