The Agency of Eating: Mediation, Food and the Body

Emma-Jayne Abbots (Author)

Agri-Food and Rural Development: Sustainable Place-Making

Terry Marsden (Author)

Al Dente: A History of Food in Italy

Fabio Parasecoli (Author)

Alcohol, Binge Sobriety and Exemplary Abstinence

Julie Robert (Author)

Alcohol in the Age of Industry, Empire, and War

Deborah Toner (Editor)

Alcohol in the Early Modern World: A Cultural History

B. Ann Tlusty (Editor)

Alcohol: A Social and Cultural History

Mack P. Holt (Editor)

Anxious Appetites: Food and consumer culture

Peter Jackson (Author)

Apple: A Global History

Erika Janik (Author)

Asian Smallholders in Comparative Perspective

Eric Thompson, Jonathan Rigg and Jamie Gillen (Editors)

Avocado: A Global History

Jeff Miller (Author)

Balut: Fertilized Eggs and the Making of Culinary Capital in the Filipino Diaspora

Margaret Magat (Author)

Banana: A Global History

Lorna Piatti-Farnell (Author)

Barbecue: A Global History

Jonathan Deutsch and Megan J. Elias (Authors)

Beans: A Global History

Natalie Rachel Morris (Author)

Beans: A History

Ken Albala (Author)

Beef: A Global History

Lorna Piatti-Farnell (Author)

Beer: A Global History

Gavin D. Smith (Author)

Berries: A Global History

Heather Arndt Anderson (Author)

Beyond Alternative Food Networks: Italy’s Solidarity Purchase Groups

Cristina Grasseni (Author)

Beyond Bratwurst: A History of Food in Germany

Ursula Heinzelmann (Author)

Bioart Kitchen: Art, Feminism and Technoscience

Lindsay Kelley (Author)

The Birth of the English Kitchen, 1600–1850

Sara Pennell (Author)

Biscuits and Cookies: A Global History

Anastasia Edwards (Author)

Bite Me: Food in Popular Culture

Fabio Parasecoli (Author)

The Bloomsbury Handbook of Food and Material Cultures

Irina D. Mihalache and Elizabeth Zanoni (Editors)

The Bloomsbury Handbook of Food and Popular Culture

Kathleen LeBesco and Peter Naccarato (Editors)

The Bloomsbury Handbook of Indian Cuisine

Colleen Taylor Sen, Sourish Bhattacharyya and Helen Saberi (Editors)

Bountiful Empire: A History of Ottoman Cuisine

Priscilla Mary Işın (Author)

Brandy: A Global History

Becky Sue Epstein (Author)

Brazilian Food: Race, Class and Identity in Regional Cuisines

Jane Fajans (Author)

Bread

Scott Cutler Shershow (Author)

Bread: A Global History

William Rubel (Author)

The Breakfast Book

Andrew Dalby (Author)

Burger

Carol J. Adams (Author)

Cabbage and Caviar: A History of Food in Russia

Alison K. Smith (Author)

Cabbage: A Global History

Meg Muckenhoupt (Author)

Cake: A Global History

Nicola Humble (Author)

Can It!: The Perils and Pleasures of Preserving Foods

Gary Allen (Author)

Caviar: A Global History

Nichola Fletcher (Author)

Celebrity Chefs, Food Media and the Politics of Eating

Joanne Hollows (Author)

Champagne in Britain, 1800–1914: How the British Transformed a French Luxury

Graham Harding (Author)

Champagne: A Global History

Becky Sue Epstein (Author)

Cheese: A Global History

Andrew Dalby (Author)

Chillies: A Global History

Heather Arndt Anderson (Author)

China to Chinatown: Chinese Food in the West

J.A.G. Roberts (Author)

Chocolate: A Global History

Sarah Moss and Alexander Badenoch (Authors)

Cocktails: A Global History

M. Carlin Joseph (Author)

Coffee

Dinah Lenney (Author)

Coffee: A Global History

Jonathan Morris (Author)

Colonial Food in Interwar Paris: The Taste of Empire

Lauren Janes (Author)

Commensality: From Everyday Food to Feast

Susanne Kerner, Cynthia Chou and Morten Warmind (Editors)

Concentration and Power in the Food System: Who Controls What We Eat?, Revised Edition

Philip H. Howard (Author)

Cooking Technology: Transformations in Culinary Practice in Mexico and Latin America

Steffan Igor Ayora-Diaz (Editor)

Corn: A Global History

Michael Owen Jones (Author)

Critical Approaches to Superfoods

Emma McDonell and Richard Wilk (Editors)

Cuisine, Colonialism and Cold War: Food in Twentieth-Century Korea

Katarzyna J. Cwiertka (Author)

Culinary Capital

Peter Naccarato and Kathleen LeBesco (Authors)

Culinary Nationalism in Asia

Michelle T. King (Editor)

A Cultural History of Food in Antiquity

Paul Erdkamp (Editor)

A Cultural History of Food in the Age of Empire

Martin Bruegel (Editor)

A Cultural History of Food in the Early Modern Age

Beat Kümin (Editor)

A Cultural History of Food in the Medieval Age

Massimo Montanari (Editor)

A Cultural History of Food in the Modern Age

Amy Bentley (Editor)

A Cultural History of Food in the Renaissance

Ken Albala (Editor)

The Cultural Politics of Food, Taste, and Identity: A Global Perspective

Steffan Igor Ayora-Diaz (Author)

Curry: A Global History

Colleen Taylor Sen (Author)

Dairy Farming in the 21st Century: Global Ethics, Environment and Politics

Bruce A. Scholten (Author)

Dante’s Gluttons: Food and Society from the Convivio to the Comedy

Danielle Callegari (Author)

Dates: A Global History

Nawal Nasrallah (Author)

Delicioso: A History of Food in Spain

María José Sevilla (Author)

Dessert: A Tale of Happy Endings

Jeri Quinzio (Author)

Digital Food: From Paddock to Platform

Tania Lewis (Author)

Dining Out: A Global History of Restaurants

Katie Rawson and Elliott Shore (Authors)

Dirt: New Geographies of Cleanliness and Contamination

Ben Campkin and Rosie Cox (Editors)

Dishing it Out: In Search of the Restaurant Experience

Robert Appelbaum (Author)

Doughnut: A Global History

Heather Delancey Hunwick (Author)

Dumplings: A Global History

Barbara Gallani (Author)

Eat, Drink, Think: What Ancient Greece Can Tell Us about Food and Wine

David Roochnik (Author)

Eating and Believing: Interdisciplinary Perspectives on Vegetarianism and Theology

David Grumett and Rachel Muers (Editors)

Eating Out in Europe: Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Marc Jacobs and Peter Scholliers (Editors)

Eating the Empire: Food and Society in Eighteenth-century Britain

Troy Bickham (Author)

Edible Flowers: A Global History

Constance L. Kirker and Mary Newman (Authors)

Egg

Nicole Walker (Author)

Eggs: A Global History

Diane Toops (Author)

The Emergence of National Food: The Dynamics of Food and Nationalism

Atsuko Ichijo, Venetia Johannes and Ronald Ranta (Editors)

The Encyclopedia of American Food and Drink

John F. Mariani (Author)

The English Breakfast: The Biography of a National Meal with Recipes

Kaori O’Connor (Author)

The Ethnic Restaurateur

Krishnendu Ray (Author)

Everyday Eating in Denmark, Finland, Norway and Sweden: A Comparative Study of Meal Patterns 1997–2012

Jukka Gronow and Lotte Holm (Editors)

Farming Inside Invisible Worlds: Modernist Agriculture and Its Consequences

Hugh Campbell (Author)

Fashioning Appetite: Restaurants and the Making of Modern Identity

Joanne Finkelstein (Author)

Fast Food: The Good, The Bad and The Hungry

Andrew F. Smith (Author)

Fat

Hanne Blank (Author)

Fat: Culture and Materiality

Christopher E. Forth and Alison Leitch (Editors)

Fats: A Global History

Michelle Phillipov (Author)

Feast & Fast: The Art of Food in Europe, 1500-1800

Victoria Avery and Melissa Calaresu (Editors)

Feasts and Fasts: A History of Food in India

Colleen Taylor Sen (Author)

Feasts, Fasts, Famine: Food for Thought: Berg Occasional Papers in Anthropology

Pat Caplan (Author)

Feeding the Nation: Nutrition and Health in Britain Before World War One

Yuriko Akiyama (Author)

Fermented Foods: The History and Science of a Microbiological Wonder

Christine Baumgarthuber (Author)

Figs: A Global History

David C. Sutton (Author)

Fish and Chips: A History

Panikos Panayi (Author)

Foie Gras: A Global History

Norman Kolpas (Author)

Food Activism: Agency, Democracy and Economy

Carole Counihan and Valeria Siniscalchi (Editors)

Food Adulteration and Food Fraud

Jonathan Rees (Author)

Food and Animal Welfare

Henry Buller and Emma Roe (Authors)

Food and Architecture: At the Table

Samantha L. Martin-McAuliffe (Editor)

Food and Aviation in the Twentieth Century: The Pan American Ideal

Bryce Evans (Author)

Food and Drink in Antiquity: Readings from the Graeco-Roman World: A Sourcebook

John F. Donahue (Author)

Food and Fashion

Melissa Marra-Alvarez and Elizabeth Way (Editors)

Food and Femininity

Kate Cairns and Josée Johnston (Authors)

Food and Globalization: Consumption, Markets and Politics in the Modern World

Alexander Nützenadel and Frank Trentmann (Editors)

Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450–1800

David Gentilcore (Author)

Food and Identity in England, 1540–1640: Eating to Impress

Paul S. Lloyd (Author)

Food and Identity in the Caribbean

Hanna Garth (Editor)

Food and Multiculture: A Sensory Ethnography of East London

Alex Rhys-Taylor (Author)

Food and Museums

Nina Levent and Irina D. Mihalache (Editors)

Food and the Self: Materializing Culture

Isabelle de Solier (Author)

Food and Urbanism: The Convivial City and a Sustainable Future

Susan Parham (Author)

Food and Women in Italian Literature, Culture and Society: Eve’s Sinful Bite

Claudia Bernardi, Francesca Calamita and Daniele De Feo (Authors)

Food Between the Country and the City: Ethnographies of a Changing Global Foodscape

Nuno Domingos, José Manuel Sobral and Harry G. West (Editors)

Food Culture and Literary Imagination in Early Modern Italy: The Renaissance of Taste

Laura Giannetti (Author)

Food Culture in Medieval Scandinavia

Viktória Gyönki and Andrea Maraschi (Editors)

Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages

Peter Scholliers (Editor)

Usha Sanyal and Nita Kumar (Editors)

Open Access

Food, Families and Work

Rebecca O’Connell and Julia Brannen (Authors)

Food, Festival and Religion: Materiality and Place in Italy

Francesca Ciancimino Howell (Author)

Food History: Critical and Primary Sources: Classical and Postclassical Eras

Jeffrey M. Pilcher (Editor)

Food History: Critical and Primary Sources: Contemporary Transitions

Jeffrey M. Pilcher (Editor)

Food History: Critical and Primary Sources: Global Contact and Early Industrialization

Jeffrey M. Pilcher (Editor)

Food History: Critical and Primary Sources: Origins

Jeffrey M. Pilcher (Editor)

Food Identities at Home and on the Move: Explorations at the Intersection of Food, Belonging and Dwelling

Chantal Crenn (Author), Raúl Matta and Charles-Édouard de Suremain (Editors)

Food in Early Modern England: Phases, Fads, Fashions 1500–1760

Joan Thirsk (Author)

Food in Memory and Imagination: Space, Place, and Taste

Beth M. Forrest and Greg de St. Maurice (Editors)

Food Justice and Narrative Ethics: Reading Stories for Ethical Awareness and Activism

Beth A. Dixon (Author)

Food, Masculinities, and Home: Interdisciplinary Perspectives

Michelle Szabo and Shelley Koch (Editors)

Food Media: Celebrity Chefs and the Politics of Everyday Interference

Signe Rousseau (Author)

Food on the Move: Dining on the Legendary Railway Journeys of the World

Sharon Hudgins (Editor)

Food, Power, and Agency

Jürgen Martschukat and Bryant Simon (Editors)

Food Studies: A Hands-On Guide

Willa Zhen (Author)

Food Studies: An Introduction to Research Methods

Jeff Miller and Jonathan Deutsch (Authors)

Food Waste: Home Consumption, Material Culture and Everyday Life

David Evans (Author)

Food Words: Essays in Culinary Culture

Peter Jackson and CONANX group (Authors), Warren J. Belasco (Foreword by)

Food: Ethnographic Encounters

Leo Coleman (Editor)

Food: The Key Concepts

Warren Belasco (Author)

Franco’s Famine: Malnutrition, disease and starvation in post-Civil War Spain

Miguel Ángel del Arco Blanco and Peter Anderson (Authors)

Game: A Global History

Paula Young Lee (Author)

Garlic and Oil: Politics and Food in Italy

Carol Helstosky (Author)

Gastrofashion from Haute Cuisine to Haute Couture: Fashion and Food

Adam Geczy and Vicki Karaminas (Authors)

Gender and Agriculture in Turkey: Women, Globalization and Food Production

Emine Erdoğan (Author)

Geographies of Food: An Introduction

Moya Kneafsey, Damian Maye, Lewis Holloway and Michael K. Goodman (Authors)

Gifts of the Gods: A History of Food in Greece

Andrew Dalby and Rachel Dalby (Authors)

Gin

Shonna Milliken Humphrey (Author)

Gin: A Global History

Lesley Jacobs Solmonson (Author)

Global Brooklyn: Designing Food Experiences in World Cities

Fabio Parasecoli and Mateusz Halawa (Editors)

Global food futures: Feeding the world in 2050

Brian Gardner (Author)

The Globalization of Wine

David Inglis and Anna-Mari Almila (Editors)

A Guide to the Psychology of Eating

Leighann Chaffee and Stephanie da Silva (Authors)

Guinea-pigs: Food, Symbol and Conflict of Knowledge in Ecuador

Eduardo P. Archetti (Author), Valentina Napolitano and Peter Worsley (Translated by)

Hamburger: A Global History

Andrew F. Smith (Author)

The Handbook of Food and Anthropology

Jakob A. Klein and James L. Watson (Authors)

The Handbook of Food Research

Anne Murcott, Warren Belasco and Peter Jackson (Editors)

Health Apps, Genetic Diets, and Superfoods: When Biopolitics Meets Neoliberalism

Tina Sikka (Author)

Herbs: A Global History

Gary Allen (Author)

A Hermit’s Cookbook: Monks, Food and Fasting in the Middle Ages

Andrew Jotischky (Author)

Herring: A Global History

Kathy Hunt (Author)

Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists

Richard Wilk (Author)

Honey: A Global History

Lucy M. Long (Author)

Hot Dog: A Global History

Bruce Kraig (Author)

Ice Cream: A Global History

Laura B. Weiss (Author)

Identity and Ideology in Digital Food Discourse: Social Media Interactions Across Cultural Contexts

Alla Tovares and Cynthia Gordon (Editors)

Introducing the Sociology of Food & Eating

Anne Murcott (Author)

Inventing the Pizzeria: A History of Pizza Making in Naples

Antonio Mattozzi (Author), Zachary Nowak (Editor), Donatella Mattozzi (Illustrations edited by)

The Invention of Taste: A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art

Luca Vercelloni (Author)

Italian Food Activism in Urban Sardinia: Place, Taste, and Community

Carole Counihan (Author)

Italy and the Potato: A History, 1550–2000

David Gentilcore (Editor)

Jam, Jelly and Marmalade: A Global History

Sarah B. Hood (Author)

Japan’s Cuisines: Food, Place And Identity

Eric C. Rath (Author)

Korean Cuisine: An Illustrated History

Michael J. Pettid (Author)

Lamb: A Global History

Brian Yarvin (Author)

Lemon: A Global History

Toby Sonneman (Author)

The Literature of Food: An Introduction from 1830 to Present

Nicola Humble (Author)

Living Among Meat Eaters: The Vegetarian and Vegan Survival Guide

Carol J. Adams (Author)

Lobster: A Global History

Elisabeth Townsend (Author)

Making Dinner: How American Home Cooks Produce and Make Meaning Out of the Evening Meal

Roblyn Rawlins and David Livert (Authors)

Making Milk: The Past, Present, and Future of Our Primary Food

Mathilde Cohen and Yoriko Otomo (Editors)

Making Taste Public: Ethnographies of Food and the Senses

Carole Counihan and Susanne Højlund (Editors)

Marketing and Modernity: An Ethnography of Marketing Practice

Marianne Elisabeth Lien (Author)

The Medieval Kitchen: A Social History with Recipes

Hannele Klemettilä (Author)

Melon: A Global History

Sylvia Lovegren (Author)

Milk: A Global History

Hannah Velten (Author)

Modern Japanese Cuisine: Food, Power and National Identity

Katarzyna J. Cwiertka (Author)

Moonshine: A Global History

Kevin R. Kosar (Author)

Mud, Sweat and Beers: A Cultural History of Sport and Alcohol

Tony Collins and Wray Vamplew (Authors)

Mushroom

Sara Rich (Author)

Mushroom: A Global History

Cynthia D. Bertelsen (Author)

Mustard: A Global History

Demet Güzey (Author)

The Never-Ending Feast: The Anthropology and Archaeology of Feasting

Kaori O’Connor (Author)

Nuts: A Global History

Ken Albala (Author)

Of Victorians and Vegetarians: The Vegetarian Movement in Nineteenth-century Britain

James Gregory (Author)

Offal: A Global History

Nina Edwards (Author)

Oishii: The History of Sushi

Eric C. Rath (Author)

Olive: A Global History

Fabrizia Lanza (Author)

On Animals: Volume Two: Theological Ethics

David L. Clough (Author)

Onions and Garlic: A Global History

Martha Jay (Author)

Oranges: A Global History

Clarissa Hyman (Author)

Pancake: A Global History

Ken Albala (Author)

Pasta and Noodles: A Global History

Kantha Shelke (Author)

Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It

Tom Philpott (Author)

A Philosophy of Recipes: Making, Experiencing, and Valuing

Andrea Borghini and Patrik Engisch (Editors)

Pickles: A Global History

Jan Davison (Author)

Pie: A Global History

Janet Clarkson (Author)

Pineapple: A Global History

Kaori O’Connor (Author)

Pizza: A Global History

Carol Helstosky (Author)

The Politics of Food

Marianne Elisabeth Lien and Brigitte Nerlich (Editors)

Pomegranate: A Global History

Damien Stone (Author)

Pork: A Global History

Katharine M. Rogers (Author)

The Pornography of Meat: New and Updated Edition

Carol J. Adams (Author)

Potato

Rebecca Earle (Author)

Potato: A Global History

Andrew F. Smith (Author)

Prospero's Kitchen: Island Cooking of Greece

Diana Farr Louis and June Marinos (Authors), Judith Ann Lawrence (Illustrated by), John Miller (Photography by)

Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century

David Gentilcore and Matthew Smith (Editors)

The Psychology of Overeating: Food and the Culture of Consumerism

Kima Cargill (By)

Pudding: A Global History

Jeri Quinzio (Author)

Rebellious Cooks and Recipe Writing in Communist Bulgaria

Albena Shkodrova (Author)

Recipe

Lynn Z. Bloom (Author)

Reconnecting Consumers, Producers and Food: Exploring Alternatives

Moya Kneafsey, Rosie Cox, Lewis Holloway, Elizabeth Dowler, Laura Venn and Helena Tuomainen (Authors)

Refrigerator

Jonathan Rees (Author)

Remembrance of Repasts: An Anthropology of Food and Memory

David E. Sutton (Author)

Representing Italy Through Food

Peter Naccarato, Zachary Nowak and Elgin K. Eckert (Editors)

The Restaurants Book: Ethnographies of Where We Eat

David Beriss and David Sutton (Editors)

Rice and Baguette: A History of Food in Vietnam

Vu Hong Lien (Author)

Rice and Beans: A Unique Dish in a Hundred Places

Richard Wilk and Livia Barbosa (Editors)

Rice: A Global History

Renee Marton (Author)

Ricelands: The World of South-east Asian Food

Michael Freeman (Author)

A Rich and Fertile Land: A History of Food in America

Bruce Kraig (Author)

Rum: A Global History

Richard Foss (Author)

Saffron: A Global History

Ramin Ganeshram (Author)

Salad: A Global History

Judith Weinraub (Author)

Salmon: A Global History

Nicolaas Mink (Author)

Sandwich: A Global History

Bee Wilson (Author)

Sauces: A Global History

Maryann Tebben (Author)

Sausage: A Global History

Gary Allen (Author)

Savoir-Faire: A History of Food in France

Maryann Tebben (Author)

Seaweed: A Global History

Kaori O’Connor (Author)

Seeds of Empire: The Environmental Transformation of New Zealand

Tom Brooking and Eric Pawson (Authors)

The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory

Carol J. Adams (Author)

Shrimp: A Global History

Yvette Florio Lane (Author)

Slow Living

Wendy Parkins and Geoffrey Craig (Authors)

Soup: A Global History

Janet Clarkson (Author)

Spices: A Global History

Fred Czarra (Author)

Spicing up Britain: The Multicultural History of British Food

Panikos Panayi (Author)

The Story of Soy

Christine M. Du Bois (Author)

Strong, Sweet & Dry: A Guide to Vermouth, Port, Sherry, Madeira and Marsala

Becky Sue Epstein (Author)

Sugar: A Global History

Andrew F. Smith (Author)

Sustainable Agri-Food Systems: Case Studies in Transitions towards Sustainability from France and Brazil

Claire Lamine (Author)

Sweets and Candy: A Global History

Laura Mason (Author)

T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel

Janling Fu, Cynthia Shafer-Elliott and Carol Meyers (Editors)

Taste Matters: Why We Like the Foods We Do

John Prescott (Author)

Taste, Politics, and Identities in Mexican Food

Steffan Igor Ayora-Diaz (Editor)

Tea: A Global History

Helen Saberi (Author)

Teatimes: A World Tour

Helen Saberi (Author)

Tequila: A Global History

Ian Williams (Author)

A Theory of Grocery Shopping: Food, Choice and Conflict

Shelley L. Koch (Author)

Thinking with Soils: Material Politics and Social Theory

Juan Francisco Salazar, Céline Granjou, Matthew Kearnes, Anna Krzywoszynska and Manuel Tironi (Editors)

Tomato: A Global History

Clarissa Hyman (Author)

Transnational Narratives and Regulation of GMO Risks

Giulia Claudia Leonelli (Author)

Truffle: A Global History

Zachary Nowak (Author)

Vanilla: A Global History

Rosa Abreu–Runkel (Author)

Veganism: Politics, Practice, and Theory

Eva Haifa Giraud (Author)

Vegetarianism: A Guide for the Perplexed

Kerry Walters (Author)

Vodka: A Global History

Patricia Herlihy (Author)

Watching What We Eat: The Evolution of Television Cooking Shows

Kathleen Collins (Author)

Water: A Global History

Ian Miller (Author)

What's the Matter With Meat?

Katy Keiffer (Author)

What’s Eating You?: Food and Horror on Screen

Cynthia J. Miller and A. Bowdoin Van Riper (Editors)

Whiskey: A Global History

Kevin R. Kosar (Author)

Why Food Matters: Critical Debates in Food Studies

Melissa L. Caldwell (Editor)

Why Waste Food?

Andrew M. Smith (Author)

Wine and Culture: Vineyard To Glass

Rachel E. Black and Robert C. Ulin (Editors)

The Wine Trade in Medieval Europe 1000–1500

Susan Rose (Author)

Wine: A Cultural History

John Varriano (Author)

Wine: A Global History

Marc Millon (Author)

Women, Food, and Diet in the Middle Ages: Balancing the Humours

Theresa A. Vaughan (Author)

Wood, Whiskey and Wine: A History of Barrels

Henry H. Work (Author)

Writing Food History: A Global Perspective

Kyri W. Claflin and Peter Scholliers (Editors)