HSSP Capstone 2024

Contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community.

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

What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more.

Over 550 articles about food science and health. Want to know how your favorite banana chips are made? Interested in the history of beer? Curious about the nutritional content of buffalo milk? Find the answers here.

Recipes and stories that shed new light on the history, breadth, and depth of African American cuisine.

New York is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). Get a glimpse into the culinary history of this city using the entries in this encyclopedia.

Interested in the food culture of Chicago, USA? You'll want to check out this encyclopedia about food history in the Windy City.

Before the 1820s, the vast majority of Americans ate only at home. As the nation began to urbanize and industrialize, home and work became increasingly divided, resulting in new forms of commercial dining. In this book, Kelly Erby explores the evolution of such eating alternatives in Boston during the nineteenth century.

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation.