Encyclopedia of Food and Culture by Solomon H. Katz (Editor)Call Number: GT 2850 .E53 2003
The defining subject of food and culture allows a broad selection of topics; readers will delight in the variety offered, which includes scientific, historic, and anthropologic topics. National foods are listed in entries for the country or region, which cover history, geography, people, types of food produced, and historic and current dishes. Popular dishes, particularly those of the West, are featured, as are a broad variety of food-related topics such as aversion to food, modern packaging, and hunger strikes.