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FOOD STUDIES
Rowman & Littlefield • Food Culture and History
Rowman & Littlefield
publishes a wide array of food-specific books on food history; general interest; popular trade and cookbooks; professional titles for food scholars and chefs; interdisciplinary food studies monographs; references for students and foodies alike; and textbooks for food studies courses and culinary schools. You can find many of these titles by clicking on this
link.
Suzanne Stasza-Silva is Rowman & Littlefield’s executive editor.
Contact
Suzanne
.
In addition, the
Rowman & Littlefield Studies in Food and Gastronomy
Series
is thriving, with Ken Albala, a noted food scholar and historian, as our general editor.
The
Rowman & Littlefield Studies in Food and Gastronomy Series
general editor Ken Albala is professor of history at the University of the Pacific in Stockton, CA. Albala co-edits the journal
Food, Culture and Society
and has written a number of books, including
Three World Cuisines: Italian, Mexican, and Chinese.
Contact
Ken
.
New and forthcoming titles in the Rowman & Littlefield
Studies in Food and Gastronomy Series
include
The Big City Food Biographies Series:
Rio de Janeiro: A Food Biography
by Marcia Zoladz
Kansas City: A Food Biography
by Andrea L. Broomfield
Chicago: A Food Biography
by Daniel R. Block and Howard B. Rosing
Portland: A Food Biography
by Heather Arndt Anderson
San Francisco: A Food Biography
by Erica J. Peters
New York City: A Food Biography
by Andrew F. Smith
New Orleans: A Food Biography
by Elizabeth M. Williams
The Historic Kitchen Series:
The Kitchen, Food, and Cooking in Reformation Germany
by Volker Bach
The Colonial Kitchen: Australia 1788-1901
by Charmaine O'Brien
Dining with Destiny Series:
Dining with the Famous and Infamous
by Fiona Ross
Dining with Leaders, Rebels, Heroes, and Outlaws
by Fiona Ross
Dining with the Rich and Royal
by Fiona Ross
Food on the Go Series:
Food at Sea: Shipboard Cuisine from Ancient to Modern Times
by Simon Spalding
Food in the Air and Space: The Surprising History of Food and Drink in the Skies
by Richard Foss
Food on the Rails: The Golden Era of Railroad Dining
by Jeri Quinzio
And more:
A Year in Food and Beer: Recipes and Beer Pairings for Every Season
by Emily Baime and Darin Michaels
Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century
by Erica J. Peters
Celebraciones Mexicanas: History, Traditions, and Recipes
by Andrea Lawson Gray and Adriana Almazan Lahl
Cooking and Eating in Renaissance Italy: From Kitchen to Table
by Katherine A. McIver
Eating Together: Food, Space, and Identity in Malaysia and Singapore
by Jean Duruz and Gaik Cheng Khoo
Food in the Gilded Age: What Ordinary Americans Ate
by Robert Dirks
Food and Social Media: You Are What You Tweet
by Signe Rousseau
Food and the Novel in Nineteenth-Century America
by Mark McWilliams
Man Bites Dog: Hot Dog Culture in America
by Bruce Kraig and Patty Carroll
Nazi Hunger Politics: A History of Food in the Third Reich
by Gesine Gerhard
Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods
by Suzanne Cope
The Carrot Purple and Other Curious Stories of the Food We Eat
by Joel S. Denker
The Food Section: Newspaper Women and the Culinary Community
by Kimberly Wilmot Voss
Three World Cuisines: Italian, Mexican, Chinese
by Ken Albala
Urban Foodways and Communication:Ethnographic Studies in Intangible Cultural Food Heritages Around the World
by Casey Man Kong Lum and Marc de Ferrière le Vayer