Food Cultures of the World EncyclopediaFilled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples.
Food and Drink in American History: A "Full Course" EncyclopediaThis three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants.
World Food: An Encyclopedia of History, Culture, and Social Influence from Hunter-Gathers to the Age of GlobalizationComprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' MΘdici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
Dictionary of Wine: All the French Wine Appellations, from A-ZIn this comprehensive guide to French wine, each appellation covers one or two pages in a simple and clear presentation. Colour, appearance, taste, nose, grape varieties and soil - the essential information - is given for each, as well as recommended food pairings, production volume and serving temperatures.