Traces the history of African-American food culture, discussing the origins of their unique cuisine and exploring how their cuisine has been influenced by American foods and flavors.
Colorful photographs and text explore the natural world of animals in their environments, with chapters on adaptation, behavior, reproduction, and feeding.
Food historian William Woys Weaver shares American paper collectibles from the nineteenth and twentieth centuries along with stories about food and the culinary history of the United States.
Explores different kinds of food eaten by certain animals and the special teeth or other tools they have for eating that food, as well as some of the ways plants avoid being eaten.
Recalls what it was like for a young African-American girl to help prepare meals for her large family living in Madison, Illinois, in the 1930s and 1940s.
Discusses feeding methods used in the animal kingdom; nutrition and the components of a healthy diet; and food webs of herbivores, carnivores, parasites, and symbionts. Features projects throughout.
