Contains the proceedings from the 2016 Oxford Symposium on Food & Cookery focusing on offal.

This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in othe

An exploration of how writers, artists, and filmmakers expose the costs and contest the assumptions of the Capitalocene era that guides readers through the rapi

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable resta

This interdisciplinary book addresses the highly relevant debates about authenticity in North America, providing a contemporary re-examination of American cultu