A two-volume history of food and nutrition, and their relation to human health and culture.

Over 1000 entries in cultural and social anthropology, linguistics, archaeology, physical and biological anthropology, and applied anthropology, as well as related subjects.

Covers food and its place in human culture and society.

This revision of a classic reference work covers topics in social science research and practice.

Covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink.