HIstory 100R Developing History Skills

Explores the nutritional & cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, & other food researches. Entries cover the history of regional cuisines, major festivals & feasts, & general subjects that examine the cultural, sociological, & psychological perspectives of food. A 3 volume survey of food & its place in human culture & society, presented through 600 alphabetically entries.

3 volume encyclopedia on the history of American food & beverages covers topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.

Introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation & present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Entries draw upon ethnographic research & personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, & why people of different ethnicities are actually eating today. The entries look at foodways--the network of activities surrounding food itself--as well as the beliefs & aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture & the culture's influence on American eating habits & menus, describing foodways practices in both private & public contexts, such as restaurants, groceries, social organizations, & the contemporary world of culinary arts. Included are recipes of representative or iconic dishes.