FCS 170: Introduction to Food Science & Preparation: Food : reliable sources

"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."

This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food.

Compiled by one of the world's leading food experts, this book takes a global approach to food in various aspects, historical and cultural, as well as gastronomic. It is intended for those with an interest in food.

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

"A documented study of ethnocultural food traditions. Each chapter includes sections titled Domestic life, Foods commonly used, Meals, Customs, Special occasions, Cooking methods, Regional specialties, and Glossaries of foods and food terms."

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"Maps out broad areas of investigation to offer a concise overview of today's food and farming concerns."

An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture.