gastronomy

Photographs and illustrations describe how the body digests food.

Informative history of the world as seen from a gourmet's table explaining how all of us came to eat what we eat today.

Pascale LeDraoulec chronicles the experiences she had while traveling across the United States in search of the best homemade pie.

Features recipes for foods discovered in the New World five hundred years ago, integrated into Old World cusines, and returned to become part of mainstream American cooking.

Discusses the history and meaning of all kinds of food-related words and phrases and describes customs and beliefs about various foods.

A collection of writings from periodicals, Web sites, and books that explores such topics as culinary history, food sourcing at a greenmarket, equipping a kitchen, and the economics of the restaurant business.

Explores the ways in which the ideas and pressures of the Church, society, and financial concerns affected the preparation and presentation of meals during the Middle Ages.

Well-known scientist Jane Goodall examines the way food is produced and consumed in Western society and the growing obesity problem in children and adults, and offers ways in which people can exercise their power over the food industry and the environment.

Provides information about what people of different classes ate and drank during the Middle Ages, both for regular and special occasions.