www.bloomsbury.com

FOOD NEW BOOKS DECEMBER 2013 TO APRIL 2015

The Food History ReaderPrimary SourcesEdited by Ken Albala

“An indispensable collection of historical documents, with rich

treasures and surprises on every page!” Warren Belasco, University of Maryland, USA

This essential reader spans the globe from classical antiquity to the present, offering substantive primary source selections from cookbooks, fi ction, gastronomic and dietary treatises and a wide range of food writing.

Offering an introduction to each period with extensive commentary and interpretive strategies, the reader provides undigested extracts for the student who needs immediate contact with the ideas of the past. Texts illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about the evolution of contemporary food systems.KEN ALBALA is Professor of History at the University of the Pacifi c, USA.

The Food and Folklore ReaderEdited by Lucy M. Long

The fi rst comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with

key sources drawn from around the globe.

Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Defi nitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. The Reader offers:

• Expansive coverage, from groundbreaking yet often inaccessible works to cutting-edge scholarship

• Additional features and resources, including sample assignments and further reading

LUCY M. LONG has a PhD in Folklore and Folklife, an M.A. in Ethnomusicology.

Geographies of FoodAn IntroductionMoya Kneafsey, Damian Maye, Lewis Holloway and Mike Goodman

Through international case studies Geographies of Food provides an overview

of the complex relationships between people and processes at a range of geographical scales, from the shopping decisions of a mother in a British supermarket, to the crop choices made by a farmer in West Africa; from high level political negotiations at the World Trade Organization, to the strategies of giant agri-businesses whose activities span several continents. MOYA KNEAFSEY is a Reader in Human Geography and teaches Agro-Food Geographies and Global Sustainability at Coventry University, UK. DAMIAN MAYE is a Senior Research Fellow at the Countryside and Community Research Institute, University of the West of England, UK. LEWIS HOLLOWAY is Senior Lecturer in the Department of Geography, University of Hull, UK. MIKE GOODMAN is Senior Lecturer in Geography at King's College London, UK.

textbook textbook textbook

UK June 2014 / US August 2014536 PagesPB 9780857854131 £24.99 / $42.95HB 9780857854124 £75.00 / $140.00

UK March 2015 / US May 2015512 Pages / 20 bw illusPB 9780857856999 £22.99 / $39.95HB 9780857857231 £70.00 / $120.00

UK March 2015 / US May 2015352 Pages / 65 colour illusPB 9780857854582 £24.99 / $42.95HB 9780857854575 £75.00 / $140.00

Bloomsbury Academic & ProfessionalThe Bookseller Academic, Educational & Professional

Publisher of the Year 2014 and 2103

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Food and ArchitectureAt The TableEdited by Samantha L. Martin-McAuliffe

Structured around a series of ‘conversations’ between chefs, culinary historians

and architects, this is the fi rst book to explore the links between contemporary culinary art and architecture. With contributions from key international fi gures including scholars, chefs and architects, it covers a wide range of topics, from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine. SAMANTHA L. MARTIN-MCAULIFFE is a lecturer at the School of Architecture at University College Dublin, Ireland.

Food and UrbanismThe Convivial City and a Sustainable FutureSusan Parham

Food and Urbanism provides an original and new contribution to food scholarship, using a wealth of

examples from cities worldwide to examine the ways that food connects to sustainable urbanism at a time of rapid urban growth and change. Underpinning the book’s analysis of food and cities is the view that decisions about a hyper-urban future should recognise the fundamental role of food.SUSAN PARHAM is Head of Urbanism in the Centre for Sustainable Communities at the University of Hertfordshire, UK.

FarmageddonThe True Cost of Cheap MeatPhilip Lymbery with Isabel Oakeshott

“This eye-opening book, urging a massive rethink of how we raise livestock

and how we feed the world, deserves global recognition.” Hugh Fearnley-Whittingstall

Farmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world − from the UK, Europe and the USA, to China, Argentina, Peru and Mexico. It is both a wake-up call to change our current food production and eating practices and an attempt to fi nd a way to a better farming future. PHILIP LYMBERY is the CEO of leading international farm animal welfare organisation Compassion in World Farming and a prominent commentator on the effects of industrial farming.

G E O G R A P H Y, S U S TA I N A B I L I T Y A N D G A S T R O N O M Y

UK June 2015 / US August 2015256 Pages / 50 bw illusPB 9780857857347 £24.99 / $42.95HB 9780857856852 £75.00 / $128.00

UK February 2015 / US April 2015256 PagesPB 9780857854537 £24.99 / $42.95HB 9780857854520 £65.00 / $120.00

UK January 2014 / US May 2014448 pagesPB 9781408846445 £12.99 / $19.99

FOOD, CULTURE AND SOCIETYAn International Journal of Multidisciplinary ResearchE DITORAmy Bentley, New York University, USAPAST E DITORSKen Albala, University of the Pacifi c, USALisa Heldke, Gustavus Adolphus College, USA ADVISORY E DITORWarren Belasco, University of Maryland Baltimore, USA

Food, Culture and Society is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as from the world of food beyond the academy.

It brings to bear the highest standards of research and scholarship on all aspects of food studies, as well as a substantial reviews section covering relevant books, fi lms, videos and exhibitions, and a special section on perspectives on teaching.

Food, Culture and Society is the offi cial publication of the Association for the Study of Food and Society (ASFS). Join ASFS and benefi t from a wide range of membership offers!

For complete details on membership, visit the ASFS website www.food-culture.org.

JOURNAL OF THE ASSOCIATION FOR THE STUDY OF FOOD AND SOCIETY

Visit us online at www.bloomsbury.com/foodcultureandsociety to: • View a free sample issue • Sign up for TOC Alerts • Submit your next paper • Subscribe today!

Print ISSN: 1552-8014E-ISSN: 1751-7443

Bloomsbury Collections delivers instant access to quality research and provides libraries with a � exible way to build eBook collections across the humanities and social sciences.

4,000 titles will be on the platform by spring 2015, featuring content from Bloomsbury’s latest research publications as well as a 100+ year legacy including Continuum, T&T Clark, Bristol Classical Press, Berg, The Arden Shakespeare and the recently acquired Hart Publishing.

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RECOMMEND TO YOUR LIBRARY AND SIGN UP FOR NEWSYour library can sign up today to receive free trials and pricing options. Register for news on how Bloomsbury Collections can aid your research. Visit www.bloomsburycollections.com

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E C O N O M Y, C U LT U R E A N D P O L I T I C S

Contemporary Food Studies: Economy, Culture and PoliticsSeries Editors: DAVID GOODMAN, Visiting Professor at Kings College London, UK, and Professor Emeritus at University of California, Santa Cruz, USA, and MICHAEL GOODMAN, University of Reading, UK

This new and interdisciplinary series represents a signifi cant step towards unifying food studies across the social sciences. The series features authoritative appraisals by leading scholars in the fi eld of core themes, debates and emerging research agendas in interdisciplinary food scholarship.

Each title represents an innovative and jargon-free contribution to food studies for third year/upper division and post-graduate students in the social sciences and humanities and interested lay readers.

Food and Animal WelfareHenry Buller and Emma Roe

Guiding a fascinating path through animal welfare issues from farm to fork, the authors explore how welfare is defi ned, fought for and implemented by farmers, distributors and consumers. From the practicalities and limitations of establishing a basic standard of care for livestock, to the ethics of selling welfare as a product in the supermarket, this study offers empirical insight into a key aspect of the global food system: the lives, deaths and consumption of animals at the core of the food chain.HENRY BULLER is Professor of Geography at the University of Exeter, UK. EMMA ROE is Lecturer in Human Geography at the University of Southampton, UK.

Markets, Sustainable Agriculture and Rural CommunitiesStewart Lockie

Written by an internationally recognized expert on the

sociology of food and agriculture, this book investigates how market-based policy instruments actually perform, in practice, as communities confront sticky questions about how to manage resources sustainably and responsibly. It argues that while many market-based instruments have merit, reversing the sustainability crisis requires a shift from government programs dominated by a logic of the market to programs based on deliberation and democratization.STEWART LOCKIE is Director of The Cairns Institute at James Cook University, Australia, and holds adjunct professorial positions at the Australian National University, Central Queensland University and Charles Darwin University, Australia.

Food and FemininityKate Cairns and Josée Johnston

This wide-ranging study is the most inclusive exploration available of women's relationship with food. Cairns and Johnston examine idealized 'food femininities'

and culturally-constructed feminine food practices; in doing so, they link food to issues of family, childhood, embodiment, politics, and patriarchy. They probe vital questions: How do women channel their desire for social change through food practices? Why do gendered inequalities persist? How are established notions of food and femininity being challenged? KATE CAIRNS is a Postdoctoral Fellow in the Department of Sociology at the University of Toronto, Canada. JOSÉE JOHNSTON is Associate Professor in the Department of Sociology at the University of Toronto, Canada.

UK March 2015 / US May 2015160 Pages / 20 bw illusPB 9780857856609 £16.99 / $29.95HB 9780857857446 £50.00 / $86.00Series: Contemporary Food Studies: Economy, Culture and Politics

UK March 2015 / US May 2015160 Pages / 20 bw illusPB 9780857856647 £16.99 / $29.95HB 9780857855527 £50.00 / $86.00Series: Contemporary Food Studies: Economy, Culture and Politics

UK September 2015 / US November 2015160 Pages / 20 bw illusPB 9780857857071 £16.99 / $29.95HB 9780857855787 £50.00 / $86.00Series: Contemporary Food Studies: Economy, Culture and Politics

FOOD, CULTURE AND SOCIETYAn International Journal of Multidisciplinary ResearchE DITORAmy Bentley, New York University, USAPAST E DITORSKen Albala, University of the Pacifi c, USALisa Heldke, Gustavus Adolphus College, USA ADVISORY E DITORWarren Belasco, University of Maryland Baltimore, USA

Food, Culture and Society is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as from the world of food beyond the academy.

It brings to bear the highest standards of research and scholarship on all aspects of food studies, as well as a substantial reviews section covering relevant books, fi lms, videos and exhibitions, and a special section on perspectives on teaching.

Food, Culture and Society is the offi cial publication of the Association for the Study of Food and Society (ASFS). Join ASFS and benefi t from a wide range of membership offers!

For complete details on membership, visit the ASFS website www.food-culture.org.

JOURNAL OF THE ASSOCIATION FOR THE STUDY OF FOOD AND SOCIETY

Visit us online at www.bloomsbury.com/foodcultureandsociety to: • View a free sample issue • Sign up for TOC Alerts • Submit your next paper • Subscribe today!

Print ISSN: 1552-8014E-ISSN: 1751-7443

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A N T H R O P O L O G Y A N D S O C I O L O G YFood ActivismAgency, Democracy and EconomyEdited by Carole Counihan and Valeria Siniscalchi

In this collection leading international anthropologists explore food activism

across the globe to show how people speak to, negotiate, or cope with power through food. Each chapter explores why and how people choose food as a means of forging social and economic justice, covering diverse forms of food activism from individual acts by consumers or producers to organized social groups or movements. Case studies include Cuba, Sri Lanka, Egypt, Mexico, Italy, Canada, France, Colombia, Japan, and the USA. CAROLE COUNIHAN is Professor Emerita of Anthropology at Millersville University, USA. VALERIA SINISCALCHI is Associate Professor at the École des Hautes Études en Sciences Sociales in Marseille, France.

Food Between the Country and the CityEthnographies of a Changing Global FoodscapeEdited by Nuno Domingos, José Manuel Sobral and Harry G. West

Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only refl ect their changing relationship but have also been used to alter the dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained. NUNO DOMINGOS is a Post-Doctoral Research Fellow at the Instituto de Ciências Sociais, Universidade de Lisboa, Portugal, and a Research Associate of the Food Studies Centre, SOAS, University of London, UK. JOSÉ MANUEL SOBRAL is Senior Research Fellow at the Instituto de Ciências Sociais, Universidade de Lisboa, Portugal. HARRY G. WEST is Professor of Anthropology and Chair of the Food Studies Centre at SOAS, University of London, UK.

UK March 2014 / US May 2014264 Pages / 7 bw illusPB 9780857855381 £24.99 / $42.95HB 9780857856494 £75.00 / $128.00

Commensality: From Everyday Food to FeastEdited by Susanne Kerner, Cynthia Chou and Morten Warmind

Scholars from history, archaeology and anthropology

have long studied the human practices and material culture and artefacts associated with communal eating and feasting, but until now these critical insights have not been presented in dialogue with one another. Uniquely, this book fuses insights from anthropologists, archaeologists, historians, religious studies and literary scholars to introduce a truly multidisciplinary and inclusive survey of commensality to the present day. SUSANNE KERNER is Associate Professor of Near Eastern Archaeology, CYNTHIA CHOU is Associate Professor and Head of Southeast Asian Studies and MORTEN WARMIND is Associate Professor and Head of Studies of Sociology of Religion, all at the University of Copenhagen, Denmark.

The Never-Ending FeastThe Anthropology and Archaeology of FeastingKaori O'Connor

Throughout history, and in all part of the world, feasts, feasting and drinking have

been the medium and arena for the display of hierarchy, status and power; the performance of competition and confl ict; the negotiation of loyalty and alliances; the mobilisation and exploitation of resources and the creation and consolidation of identity through inclusion and exclusion. The Never-Ending Feast is the fi rst broad, comparative study that draws upon anthropology, archaeology and history to look at the dynamics of feasting across time, cultures and continents in antiquity.KAORI O’CONNOR is Senior Research fellow in the Department of Anthropology at University College London, UK.

FatCulture and MaterialityEdited by Christopher E. Forth and Alison Leitch

This volume addresses the role of fats in a variety of cultural settings. Topics include the politics of Palestinian olive oil; the allure of pig fat

in heritage pork; the material sources of fat stereotypes in classical and biblical texts; the use of harvested fat in aesthetic surgery; and the status of fat in the self-narratives of anorexics.CHRISTOPHER E. FORTH is the Howard Professor of Humanities and Western civilization and Professor of History at the University of Kansas, USA. ALISON LEITCH teaches in the cultural sociology program at Macquarie University in Sydney, Australia.

Food WasteHome Consumption, Material Culture and Everyday LifeDavid Evans

In recent years, waste has come to be recognized as a serious subject of study in its

own right — not just a redundant, rejected and hazardous after-effect of our lives. Food Waste offers the fi rst academically-grounded account of household waste as a consequence of home consumption and kitchen practice.

Using ethnographic case studies to explore larger global issues and contexts, Food Waste explores the reasons why food ends up in the bin while examining the role of domestic technologies in the formation of waste habits.DAVID EVANS is Lecturer in Sociology and Research Fellow of the Sustainable Consumption Institute at the University of Manchester, UK.

UK October 2014 / US December 2014160 Pages / 5 bw illusPB 9780857852335 £17.99 / $29.95HB 9780857852328 £55.00 / $99.95Series: Materializing Culture

The Ethnic RestaurateurKrishnendu Ray

Based upon an exploration of ethnic restaurateurs in New York, The Ethnic Restaurateur inserts the habits, memories, work and dreams of immigrant entrepreneurs into considerations of food culture in a global city. This is the fi rst book to conceptualise the immigrant restaurateur and pay attention to the peculiar intimacy and yet polarisation which exists between the native and the ethnic that has shaped public cultures of eating and cooking in the United States.

KRISHNENDU RAY is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA.

UK April 2015 / US June 2015224 Pages / 8 bw illusPB 9780857858368 £19.99 / $29.95HB 9780857858351 £65.00 / $120.00

EBooks are available for your e-reader or library for many of our titles. Please consult our website for pricing and availability.

Translation Rights are available unless indicated otherwise.

Inspection / Exam Copies

textbook Books with this symbol are available on inspection / as exam copies and are particularly suitable for

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UK April 2014 / US June 2014208 PagesPB 9780857855091 £22.99 / $39.95HB 9780857856166 £70.00 / $130.00

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UK December 2013 / US January 2014264 PagesPB 9780857858337 £19.99 / $29.95HB 9780857858320 £65.00 / $120.00

GLOBAL FOOD HISTORY E DITORS

Katarzyna J. Cwiertka, Leiden University, The NetherlandsMegan J. Elias, City University of New York, USAJeffrey M. Pilcher, University of Minnesota, USA

Global Food History is a peer-reviewed, academic journal with an international scope, presenting new research in food history from the foremost scholars in the fi eld. The journal welcomes original articles covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. Submissions on subjects relating to and from contributors outside of Europe and North America are particularly welcomed. In addition to original research, the journal welcomes articles on teaching food history, archival notes, translations, and other essays that help to build the fi eld by encouraging and disseminating documentation; it will also contain book reviews.

Visit us online at www.bloomsbury.com/globalfoodhistory to:

• View current Call for Papers • Submit a proposal

FORTHCOMING FROM BLOOMSBURY JOURNALS

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H I S TO RY

Food HistoryCritical and Primary SourcesEdited by Jeffrey M. Pilcher

Food History is an indispensable four-volume reference collection focusing on food throughout human history. Bringing together around 80 historical and contemporary high-quality sources, with introductory and contextual essays, this is an ideal starting point for research.

The chronological volumes are divided into thematic categories to offer a range of methodological approaches and broad geographical coverage, highlighting the development of the fi eld over time and investigating how food is different at different points in world history.

This will be an essential addition to libraries and a major scholarly resource for researchers of food in world history.JEFFREY M. PILCHER is Professor of History at the University of Minnesota, USA.

UK July 2014 / US September 20142080 PagesHB Set 9780857854230 £595.00 / $990.00Special introductory price: £550.00 / $890.00 valid until up to 3 months after publication

The Encyclopedia of American Food and DrinkJohn F. Mariani

Praise for the fi rst edition:

“Best Reference Book of the Year” Library Journal

“Filled with information to intrigue and inform the scholar, the trivia buff, and the cook.” The New York Times

First published in 1983, John Mariani’s Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of American culinary evolution and innovation.

In addition to over fi ve hundred classic recipes and updates on food trends and other changes to American gastronomy since 1999, for the fi rst time The Encyclopedia of American Food and Drink includes more than one hundred biographical entries. JOHN F. MARIANI is a columnist for Esquire and Bloomberg News and was nominated three times for the James Beard Journalism Award.

UK January 2014 / US December 2013576 pagesHB 9781620401606 / £30.00 / $35.00Bloomsbury USA

Volume I. OriginsVolume II. Classical and Postclassical Eeras

Volume III. Global Contact and IndustrializationVolume IV. Contemporary Trends

A classic reference revised and updated after more than a decade, for a new

generation of foodies

A collection of over 80 high-quality sources that will be a key reference work for

the study of food history

GLOBAL FOOD HISTORY E DITORS

Katarzyna J. Cwiertka, Leiden University, The NetherlandsMegan J. Elias, City University of New York, USAJeffrey M. Pilcher, University of Minnesota, USA

Global Food History is a peer-reviewed, academic journal with an international scope, presenting new research in food history from the foremost scholars in the fi eld. The journal welcomes original articles covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. Submissions on subjects relating to and from contributors outside of Europe and North America are particularly welcomed. In addition to original research, the journal welcomes articles on teaching food history, archival notes, translations, and other essays that help to build the fi eld by encouraging and disseminating documentation; it will also contain book reviews.

Visit us online at www.bloomsbury.com/globalfoodhistory to:

• View current Call for Papers • Submit a proposal

FORTHCOMING FROM BLOOMSBURY JOURNALS

Food_Supplement.indd 5 28/05/2014 11:20

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