Food Studies

Savoring Gotham weaves the full tapestry of the city's rich gastronomy in accessible, informative A-to-Z entries. It addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing.

The Oxford Companion to Food (3rd ed.) focuses on new perspectives in food studies. It covers approaches to food offered by anthropology and sociology as well as the culture surrounding food exemplified by etiquette, gastronomy, and photography, and our shifting concerns surrounding food, including convenience food, obesity, and local food. Available in print and as an ebook.

The Oxford Encyclopedia of Food and Drink in America covers significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. Available in print and as an ebook.

The Encyclopedia of Food and Culture is a three-volume survey of food and its place in human culture and society. It offers multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition. It includes photographs, illustrations, sidebars, recipes, menus, and timelines. Available as an ebook.

Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text and additionally supplies thousands of common names and synonyms for those foods. Available as an ebook.

This encyclopedia covers topics in the science of food sustainability and provides a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security.

The Archaeology of Food includes entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. In print only.

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. Available as an ebook.

This encyclopedia presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. It includes articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many other topics. Available as an ebook.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Available in print only.

Harold McGee's On Food and Cooking is a kitchen classic. It is the book to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Available in print only.