A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.
John Martin Taylor’s Hoppin' John's Lowcountry Cooking, has been considered the best regional cookbook of its time. Now, the University of North Carolina Press is bringing out a new edition to celebrate the 20th anniversary of this classic cookbook.