johndoe@gmail.com
Brand new to the Bloomsbury Food Library, Global Food Cultures is a vibrant eBook collection bringing together market leading monographs and reference works to provide a thorough exploration of food culture around the world. From the intersectionality of food within world religions, to the global traditions around cooking and eating, and the cultural dynamics of food and art, this Topic in Focus is your guide to explore the collection and delve into the fascinating field of global food cultures.
Find out more here or read some free sample chapters below.
ABC Clio is an established publisher in the field of food culture studies and the renowned ‘Food Cultures in…’ and ‘Food Cultures of…’ series provide invaluable regional studies to support students and researchers seeking to enrich and broaden their studies. The series offer in-depth and thorough overviews of the culinary history and cuisine of different regions, with studies on areas such as Sub-Saharan Africa, the Caribbean, Russia and Central Asia, India, Mexico, and the Near East, Middle East, and North Africa, to name but a few. Food Culture of Japan (2021) explores the cuisine and culinary history of the country, including important regional ingredients, and essential daily and special meals.
Click here to read the first chapter and learn more about Japanese food culture.
With a broad range of encyclopedias and handbooks, the Global Food Cultures collection is an invaluable resource for students new to the topic. Vegetarianism and Veganism: A Reference Handbook (2019) provides a history and background of the practice from prehistorical times to the present day, along with detailed discussions of vegetarianism and veganism in each historical period, as well as the relationship with many of the major world religions, and an analysis of key debates and organisations. This detailed and comprehensive overview of meat-free diets introduces readers to their long history in human cultures and analyzes some of the important questions and issues surrounding their practice in today's world.
Click here to learn more about the prehistory of vegetarianism and veganism
Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. At the Table: Food and Family around the World (2016) examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Edited by Ken Albala, this vibrant work covers 50 countries, focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America, providing a fascinating insight into how dinner is defined in countries around the world.
Click here to discover more about the cultural traditions and food habits in Uganda.
Why did popes and kings so fear their chocolate? Why did soldiers in World War II despise their chocolate rations? No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia (2022) focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike.
Click here to delve into the fascinating, and delicious, world of chocolate.
Global Food Cultures offers a rich selection of multli-volume reference works tackling the key issues and debates in the field of food culture, providing a global perspective and expert research to support students and scholars alike. The muti-volume reference work Food and World Culture (2022) uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. With attention to food issues ranging from local farming practices to global supply chains, these two volumes examine how food history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression.
Click here to learn more about this vital and mulifaceted topic.
If you’ve enjoyed this taster of what the Bloomsbury Food Library has to offer, why not let your librarian know about this new collection? Recommend it to your librarian here.
Sign up to our newsletter to hear once a month about free eBook content and pedagogical tools, brand new collections, and more. Join here.
