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Most popular at the top
- ABC-CLIO 2014; US$ 189.00
In the 1960s, tattooing was illegal in many parts of the United States. Today, tattooing is fully ingrained in mainstream culture and is estimated to be a multi-billion-dollar industry. This exhaustive work contains approximately 400 entries on tattooing, providing historical information that enables readers to fully understand the methods employed,... more...
- 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...
- Taylor and Francis 2014; US$ 43.95
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...
- 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...
- Rowman & Littlefield Publishers 2014; US$ 24.99
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...
- 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...
- 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...
- 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...
- Wiley 2015; US$ 49.50 US$ 42.90
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation,... more...
The Book of the Order of Chivalry / Llibre de l'Ordre de Cavalleria / Libro de la Orden de CaballeríaJohn Benjamins Publishing Company 2015; US$ 143.00
The Book of the Order of Chivalry was written in Catalan by Ramon Llull between 1274 and 1276 and is one of the author?s earliest works. After his death, it achieved a wide dissemination throughout Europe in part because it was considered the theoretical manual on knighthood par excellence . The book was written in Catalan for knights who might... more...