The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging research, particularly on the changes brought about by culinary modernization. In the United States, the ascendancy of cultural history in the 1990s encouraged young scholars to write dissertations on food-related topics. Despite the existence of at least four major scholarly journals focused on food, the field still lacks a solid foundation of historiographical writing. As a result, innovative early approaches to commodity chains, ethnic identities, and culinary transformation have become repetitive. Meanwhile, scholars are often unaware of relevant literature when it does not directly relate to their particular national and chronological focus. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food. Chapters on historiography examine the French Annales school, political history, the cultural turn, labor, and public history. Disciplinary methods that have contributed significantly to the history of food including anthropology, sociology, geography, the emerging Critical Nutrition Studies. The final chapter in this section explores the uses of food in the classroom. The production section encompasses agriculture, pastoralism, and the environment; using cookbooks as historical documents; food and empire; industrial foods; and fast food. Circulation is examined through the lenses of human mobility, chronological frames, and food regimes, along with case studies of the medieval spice trade, the Columbian exchange, and modern culinary tourism. Finally, the consumption section focuses on communities that arise through the sharing of food, including religion, race and ethnicity, national cuisines, and social movements.

The Bloomsbury Group fostered a fresh, creative and vital way of living that encouraged debate and communication (‘only connect’), as often as not across the dining table. Gathered at these tables were many of the great figures in art, literature and economics in the early twentieth century: E. M. Forster, Roger Fry, J. M. Keynes, Lytton Strachey and Virginia Woolf, among many others. Here the Bloomsbury story is told in seven broadly chronological chapters, beginning in the 1890s and finishing in the very recent past. Each chapter comprises a series of narratives, many of which are enhanced with an appropriate recipe, along with sketches, paintings, photographs, letters and handwritten notes, and featuring original quotations throughout.

Part cookbook, part social and cultural history, this book will appeal to lovers of food and lovers of literature alike.

Partake in delicious drinks with this exquisite collection of curious cocktails inspired by the whimsical art of Edward Gorey.

Edward Gorey’s humorously macabre art has delighted readers for more than fifty years. From The Epiplectic Bicycle to The Gashlycrumb Tinies, Gorey’s work has gone on to inspire the likes of Tim Burton, Daniel Handler (Lemony Snicket), Jim Henson, and more.

In celebration of the 100th anniversary of Edward Gorey’s birth, and created in conjunction with his estate, Uneasy Elixirs presents a delectable collection of fifty Goreyesque potions, libations, nightcaps, and aperitifs. For the first time ever, fans will be able to enjoy cocktails inspired by Gorey's characters and settings, such as The Thumbfumble (inspired by The Curious Sofa), Miss Quartermourning’s Grief (inspired by The Other Statue), The B is for Basil Julep (inspired by The Gashlycrumb Tinies—yes, Gorey’s ghastly children get their tipples, too), and The Q.R.V. No. 222, as well as one of Gorey’s personal favorite concoctions. Illustrated with original art from the Gorey archives and with glorious photography of these curious cocktails, Uneasy Elixirs is the perfect gift for every tremulous tosspot and disquieted dipsomaniac who loves a slightly wicked spirit.

ORIGINAL RECIPES: Featuring original drinks inspired by Edward Gorey’s deliciously macabre illustrations, this book captures the wit and whimsy of Amphigorey, The Gashlycrumb Tinies, Elegant Enigmas, and more.

FIRST-TIME COLLABORATION: Created in collaboration with the Edward Gorey estate, this is first and only cocktail book based on Gorey’s stories and art.

GOREY ILLUSTRATIONS: Rare and unusual Gorey art, as well as Gorey favorites, illustrate this unique collection

This reference work covers the cuisine and foodways of India in all their diversity and complexity, including regions, personalities, street foods, communities and topics that have been often neglected. The book starts with an overview essay situating the Great Indian Table in relation to its geography, history and agriculture, followed by alphabetically organized entries. The entries, which are between 150 and 1,500 words long, combine facts with history, anecdotes, and legends. They are supplemented by longer entries on key topics such as regional cuisines, spice mixtures, food and medicine, rites of passages, cooking methods, rice, sweets, tea, drinks (alcoholic and soft) and the Indian diaspora. This comprehensive volume illuminates contemporary Indian cooking and cuisine in tradition and practice.

French food doesn’t need to be complicated or intimidating. In Bon App!, Isabelle Dunn shares how to make delicious and simple dishes, perfect for any night of the week.

This book is packed with no-fuss, delicious recipes that are fun, easy to follow, and completely accessible for everyday cooks. It’s all about bringing the deliciousness of French food to your kitchen—without the stress of complex techniques or hard-to-find ingredients, no matter where you are in the world.

The recipes in this book include viral hits from Dunn's Instagram account @tastyfeedsdaily such as her cocktail desserts and apéro series, which have garnered millions of views. In Bon App!, Dunn brings these crowd-pleasers into your kitchen alongside indulgent bistro classics, seaside feasts, cheesy staples and much, much more. Join Dunn on this culinary adventure and discover how rewarding and fun French cooking can be. Bon appétit!