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What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, now with a new introduction contextualizing the atlas for 2013 and beyond. By providing an up-to-date and visually appealing understanding of important issues around…
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Social media platforms have quickly become integral to most people’s lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also rapidly…

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What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful…
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Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food& mdash;its capture, cultivation, preparation, and consumption& mdash;represents a cultural act. Even the "choices" made…
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Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage…
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From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations…
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What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she…

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A richly illustrated culinary tour of the United States through fifty signature dishes, and a radical exploration of our gastronomic heritage. Following his critically acclaimed Preparing the Ghost , renowned essayist Matthew Gavin Frank takes on America’s food.…
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Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial…

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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other…
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Winner of the Open Table Diner's Choice award for 2015, M is two restaurants in one. With RAW and GRILL side by side, and open from early morning until midnight every day, M venues offers diners endless opportunities, and this exciting new cookbook presents them…
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A glorious survey of food writing from the classical world to the present. Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction…