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