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  • The Picnicby Walter Levy

    AltaMira Press 2013; US$ 37.99

    This first culinary history of picnics reveals rustic outdoor dining in its more familiar and unusual forms, the history of the word itself, the cultural context of picnics and who arranged them, and, most important, the gastronomic appeal. Drawing on various media and literature, painting, music, and even sculpture, Walter Levy provides an engaging... more...

  • Kongresse, Tagungen und Eventsby Michael-Thaddäus Schreiber

    De Gruyter Oldenbourg 2012; US$ 731.00

    Das Buch behandelt die ?Königsdisziplin der Tourismuswirtschaft?, das Phänomen Kongresse, Tagungen und Events. Dabei spielt nicht nur die Angebots- und Nachfragesituation des deutschen Veranstaltungsmarktes, sondern auch die Situation in ausgewählten internationalen Räumen eine Rolle. Neben den organisatorischen Aspekten stehen die strategischen Ausrichtungen... more...

  • Food and Everyday Lifeby Thomas M. Conroy; J. Nikol Beckham; Hui-tun Chuang; Matthew Day; Stephanie Greene; Joanna Henryks; Stacy M. Jameson; Marianne LeGreco; David Livert; Irina D. Mihalache; Roblyn Rawlins; Zachary Schrank; Klara Seddon; Amy Singer; Derek B. Shaw; Bethaney Turner; Talia Welsh

    Lexington Books 2014; US$ 94.99

    This book is a qualitative, interpretive, phenomenological, and interdisciplinary, examination of food and food practices and their meanings in the modern world. Each chapter thematically focuses upon a particular food practice and on some key details of the examined practice, or on the practice?s social and cultural impact. more...

  • The Tastemakersby David Sax

    PublicAffairs 2014; US$ 25.99

    Tastemaker, n. Anyone with the power to make you eat quinoa. Kale. Spicy sriracha sauce. Honeycrisp apples. Cupcakes. These days, it seems we are constantly discovering a new food that will make us healthier, happier, or even somehow cooler. Chia seeds, after a brief life as a novelty houseplant and I Love the ?80s punchline, are suddenly a superfood.... more...

  • Lunchby Megan Elias

    Rowman & Littlefield Publishers 2014; US$ 37.99

    This six-continent survey of the history, customs, and representations of the midday meal explains who eats what for lunch; where and when they eat it; and what it means in the larger cultural context. The first international history of lunch, this book provides anecdotes and analysis that present lunch as a meaningful daily... more...

  • Dead Weirdby Jim Hewitson

    Black & White Publishing 2006; US$ 1.44

    In Dead Weird, Jim Hewitson is let loose on the ultimate taboo and finds that death can be fun for all the family, a good day out or the perfect excuse for a booze up or a fight. Executions, grizzly murders, raising the dead, battlefield carnage, clean-in-between-the-sheets death, traditions, proverbs, omens, anthems and premature burials – they?re... more...

  • Your Wardrobeby Arndt Susmann

    Stiebner Verlag 2014; US$ 12.70

    Zwar hat die Männerwelt die Mode nicht erst seit gestern für sich entdeckt - in punkto Stilsicherheit kann dieser Band jedoch noch zur Perfektion verhelfen. Bei den Basics wie Unterwäsche, Strümpfe und Schuhe angefangen, über die festliche Abendrobe, die oftmals Fragen aufwirft, bis hin zur Wahl der passenden Accessoires, wird »Your Wardrobe« zum persönlichen... more...

  • Tombs of the Great Leadersby Gwendolyn Leick

    Reaktion Books 2013; US$ 40.00

     A visit to Ankara, Turkey, would include a trip to Anitkabir, the burial site of Turkey?s founder and first president, Ataturk. The massive stone building houses numerous sculptures and a large ceremonial plaza and is surrounded by an elaborate park. Ataturk is far from the only former leader to be remembered by such decorative means. Since the... more...

  • Der Mensch isst nicht gern alleinby Thomas Wieke

    WBG - Wissenschaftliche Buchgesellschaft 2014; US$ 29.27

    Ob Gourmet-Tempel oder Gulaschkanone: Menschen essen nicht nur daheim. Sie essen auch außer Haus, und dies aus den unterschiedlichsten Gründen. Sie sind auf Reisen oder im Urlaub, in der Schule oder bei der Arbeit. Dabei geht es um mehr als die unverzichtbare Nahrungsaufnahme. Denn Essen ist immer auch ein Gemeinschaftserlebnis. Diese Kulturgeschichte... more...

  • Spices and Tourismby Lee Jolliffe

    Channel View Publications 2014; US$ 25.00

    This is the first book to explore the relationship between tourism and spices. It examines the various layers of connection between spices and tourism in terms of destinations, attractions and cuisines. The book reveals how spice-producing destinations are employing spices in destination branding and encouraging spice farms to move towards tourism,... more...