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

“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 tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have theref

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

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