"A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and it

In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances

This is the second volume of Friedell's monumental A Cultural History of the Modern Age. A key figure in the flowering of Viennese culture between the two world

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affect

This unique book examines food's importance during the massive evolution of Europe following the Middle Ages.