Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped nego
In this reference for general readers, McWilliams (English, US Naval Academy) explains the sometimes surprising history of 48 quintessentially American dishes, from apple pie to Waldorf salad, and all
McWilliams (English, United States Naval Academy) introduces this latest of 30 annual volumes, which contains 38 papers presented at the 2011 symposium on the theme of culinary traditions surrounding
32 essays by international scholars on the subject of wrapped and stuffed foods, from the proceedings of the Oxford Symposium on Food and Cookery 2012.
The thirtysecond Oxford Symposium on Food & Cookery discussed food and material culture from every possible angle, and from every possible geographical perspective. Scholars assembled from countri
The most famous of food sayings must be Jean Anthelme Brillat-Savarin’s fourth aphorism from Physiologie du Goût: ?Dis-moi ce que tu manges, je te dirai ce que tu es’. Tell me what you eat, and I will
This revised guide to the Canadian battlefields of the First World War in France and Belgium offers a brief, critical history of the war and of Canada’s contribution, drawing attention to the best rec
Due to the lack of mathematical sophistication of business students, the management science is difficult for both students and professors. Quantitative Methods for Management, 3e attempts to reduce th
