{"product_id":"food-cultures-of-the-world-encyclopedia-4-volumes","title":"Food Cultures of the World Encyclopedia: [4 Volumes]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKen Albala\u003c\/b\u003e is professor of history at the University of the Pacific, Stockton, CA.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and indexes.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eThis comprehensive reference work introduces food culture from more than 150 countries and cultures around the world--including some from remote and unexpected peoples and places.\u003cbr\u003eFrom babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been--and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume \u003ci\u003eFood Cultures of the World Encyclopedia\u003c\/i\u003e covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eEach entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eEntries covering over 150 countries and cultures from around the world\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eMore than 100 expert contributors\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eVignettes \u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cli\u003eAn index that facilitates cross-cultural comparison\u003c\/li\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Entries are well-written in a concise yet informative language that results in an easy and engaging read. This is aimed at an academic audience but the style would also make this an accessible read to anyone with a general interest in food culture.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eReference Reviews\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Recommended. Lower- and upper-level undergraduates, general readers, and professionals\/practitioners.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eChoice\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"With its geographical structure and consistent formatting, \u003ci\u003eFood Cultures of the World Encyclopedia\u003c\/i\u003e provides a unique perspective on what the world's population eats and why and is recommended for high school, public, and academic libraries.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eBooklist, Starred Review\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"This is a quality encyclopedia with broad appeal especially for public libraries and undergraduate colleges and universities.\"\u003c\/p\u003e-- \" \n\u003cp\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/p\u003e\"\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/15\/2011 pg. 109 (EAN 9780313376269, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2011 pg. 40 (EAN 9780313376269, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eSchool Library Journal\u003c\/span\u003e 10\/01\/2011 pg. 86 (EAN 9780313376269, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eChoice\u003c\/span\u003e 11\/01\/2011 (EAN 9780313376269, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist Ed Choice Reference\u003c\/span\u003e 01\/01\/2012 pg. 17 (EAN 9780313376269, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eReference and Research Bk News\u003c\/span\u003e 10\/01\/2011 pg. 58 (EAN 9780313376269, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eAlbala, Ken\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKen Albala\u003c\/b\u003e is Professor of History at the University of the Pacific, USA. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKEN ALBALA\u003c\/b\u003e is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as \n\u003ci\u003eEating Right in the Renaissance\u003c\/i\u003e (2002) and \n\u003ci\u003eFood in Early Modern Europe\u003c\/i\u003e (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKen Albala\u003c\/b\u003e is professor of history at the University of the Pacific, Stockton, CA. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Greenwood","offers":[{"title":"Default Title","offer_id":51502579843350,"sku":"9780313376269","price":526.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780313376269.jpg?v=1783310822","url":"https:\/\/lusper.myshopify.com\/products\/food-cultures-of-the-world-encyclopedia-4-volumes","provider":"Lusperbooks","version":"1.0","type":"link"}