Food and Culture

Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation, preparation, and consumption—represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and

Discusses cultural differences in food, music, clothing, sports, and holidays around the world.

This study investigates the festive meals in Deuteronomy’s laws in comparison to depictions of meals in other biblical texts, as well as ancient Near Eastern texts and iconography. Its eclectic, interdisciplinary approach includes discussion of the archaeology of meals in the ancient Levant and recent anthropological findings on meals in

Cultural Heritage, Cultural Rights, Cultural Diversity: New Developments in International Law explores the recent evolution of cultural heritage law which has resulted in the emergence of a new international conscience, rooted in the awareness that cultural heritage represents a holistic notion strongly connected with the identity of peoples as well

Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined