Encyclopedia of Food and Culture by Solomon H. Katz (Editor); William Woys Weaver (Editor)Call Number: Ref. GT2850 .E53 2003
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.