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A highly readable history of beer and the brewing industry around the world over the centuries, Hopped Up narrates the oscillations between distinctive regional and national preferences and the capitalist global standardization of beer style and taste in a work that will appeal to historians and beer connoisseurs alike.

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.

The Oxford Handbook of Food History places existing works of food history 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.

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Drawing from an inexhaustible wealth of primary sources-from ancient Chinese philosophical tracts to McDonald's menus-The Oxford Handbook of Food History contributes new perspectives to the history of food, culture, and society, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research.

The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day.

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This major reference work provides a comprehensive survey of food history. With over 80 high-quality sources, introductory essays and a wealth of contextual material, this will be a major scholarly resource for researchers of food throughout world history.

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Cantinflas and the Chaos of Mexican Modernity is a revealing probe into the life and times of Mario Moreno, Latin America's most famous film star from the 1940s to the 1970s. This book helps to illuminate the social and cultural history of twentieth-century Mexico. Cantinflas (Moreno's film persona) was the most popular movie star in Mexican history. A fast-talking, nonsensical character, he helped Mexicans embrace their rich mestizo identity ...

Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. Photos.

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One of the great food fads of the 1980s, fajitas, brought widespread acclaim to Tex-Mex restaurants, but this novelty was simply the traditional Mexican method of preparing beef. Hispanic carne asada, thin cuts of freshly slaughtered meat cooked briefly on a hot grill, differed dramatically from thick Anglo-American steaks and roasts, which were aged to tenderize the meat. When investors sought to import the Chicago model of centralized meatpa...