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Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and ac
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“Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many levels—and slowly, for best appr
Food Preferences and Taste
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Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have theref
Food and Families in the Making
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Even in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of wo
The Migrants Table
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To most of us the food that we associate with home-our national and familial homes-is an essential part of our cultural heritage. In this book, Krishnendu Ray e