Food 2015-16 by Bloomsbury Publishing

Food

2015-16

LAUNCHING IN 2017

BLOOMSBURY FOOD LIBRARY

A Unique Online Resource for Students and Scholars

Bloomsbury Publishing, creators of the Dartmouth Medal-winning Berg Fashion Library, are proud to announce the launch of the Bloomsbury Food Library, a unique portal that offers the most comprehensive digital collection of food studies content available.

Providing over 10 million words of content, it features: • Major reference works covering food across the world • Detailed encyclopedic information • An extensive e-books collection • Multi-media audio and video resources • Collections from leading partner institutions around the globe, and much more The Bloomsbury Food Library reflects the multi- and interdisciplinary nature of this growing discipline, making it an essential resource for students and scholars studying food in all its manifestations in disciplines as wide-ranging as history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, political science, and development studies. In addition, it is the perfect complement to food science and nutrition programs.

Designed specifically for students and scholars, it offers: •A variety of tools such as lesson plans and discipline-specific bibliographic guides to help instructors plan their teaching more effectively • A powerful search functionality which enables users to easily discover content across all product types and disciplines •A n interactive timeline highlighting facts, foods, people, recipes, and relevant image and multimedia content throughout history, and much more The Bloomsbury Food Library is available for purchase via institutional or individual subscription.

To register your interest for a free 30-day trial*, or for further information as it becomes available, email: bloomsburyfoodlibrary@bloomsbury.com *Free trials available to Institutions only.

RECOMMEND TO YOUR LIBRARY Bloomsbury Collections delivers instant access to quality research and provides libraries with a flexible way to build ebook collections. Including 4,000+ titles from across the humanities and social sciences, the platform features content from Bloomsbury’s latest research publications as well as a 100+ year legacy including Berg, Continuum, Bristol Classical Press, Hart Publishing, T&T Clark and The Arden Shakespeare. ■ Instant access to 100s of key works, ■ Download and print chapter PDFs without DRM restriction easily navigable by research topic ■ For libraries: IP authentication and other access models; ■ Search full text of titles; browse by Athens/Shibboleth; MARC records; DOI at book and specific subject chapter level; usage stats including COUNTER 4

▶ www.bloomsburycollections.com ▶ bloomsburycollections@bloomsbury.com

RECOMMEND TO YOUR LIBRARY & SIGN UP FOR NEWS

▶

The Food History Reader

The Food and Folklore Reader

Primary Sources

Edited by Lucy M. Long, Independent Scholar and Founder of the Center for Food and Culture, USA

Edited by Ken Albala, University of the Pacific, USA Offering a vast selection of primary source readings from around the world and across time - from classical antiquity to the present - The Food History Reader includes extracts from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Texts illustrate the various ways in which religion, politics, social structure, health and agricultural policy have shaped what people ate in the past, and offer instructive ways to think about contemporary food systems. Organized chronologically, each time period is introduced by the editor and includes discussion questions and suggestions for further reading, making this essential reading for students. UK June 2014 • US August 2014 • 536 pages PB 9780857854131 • £24.99 / $42.95 • HB 9780857854124 • £75.00 / $140.00 Bloomsbury Academic World English

Bringing together over 40 classic essays as well as contemporary scholarship, this is the first anthology to map the study of food through key sources in folklore. Divided into five parts, it covers the history of food in folklore studies; the role of food in community and identity; art, symbol and ritual; communication, performance and power; and how food and folklore intersect in the public sphere, from museums and festivals to culinary tourism. Each part features a comprehensive introduction as well as discussion questions and suggestions for further reading, making this the ideal resource for teaching and learning. UK November 2015 • US December 2015 • 528 pages PB 9780857856999 • £24.99 / $39.95 • HB 9780857857231 • £75.00 / $128.00 Bloomsbury Academic World English

The Handbook of Food Research

Food Words

Edited by Anne Murcott, SOAS, University of London, UK, Warren Belasco, University of Maryland-Baltimore Country, USA & Peter Jackson, University of Sheffield, UK

Essays in Culinary Culture

As social, scientific and historical research on food continues to expand, this handbook provides a critical analysis of these developments over the past twenty years. Specially commissioned essays from eminent researchers across the social sciences explore the range of debates and analytic approaches used in studying this diverse and dynamic field. The book covers the whole spectrum of research related to food production, distribution and consumption, providing both a historical overview as well as an agenda for future research for students and scholars of food studies, anthropology, sociology, geography, history and political science. UK August 2013 • US October 2013 • 680 pages • 14 bw illus HB 9781847889164 • £80.00 / $129.95 Individual eBook 9781472538987 • £79.99 / $123.99 Bloomsbury Academic

Peter Jackson, University of Sheffield, UK Food Words features a series of provocative essays on some of the most important keywords in the emergent field of food studies, focusing on current controversies and debates. Inspired by Raymond Williams, it traces the multiple meanings of each keyword, tracking nuances in different academic, commercial and policy contexts. Mapping the dynamic meanings of each term, the book moves from critical assessment to active intervention. Each essay is research-based and fully referenced but also lively and accessible, making Food Words a key text for students and scholars from across the humanities and social sciences. UK May 2015 • US July 2015 • 312 pages • 20 bw illus PB 9780857851963 • £19.99 / $29.95 • HB 9780857851956 • £60.00 / $99.00 Individual eBook 9780857852359 • £19.99 / $27.99 Bloomsbury Academic

A Cultural History of Food

Food History

6 Volume Set

Critical and Primary Sources

Edited by Fabio Parasecoli, The New School, USA & Peter Scholliers, Vrije Universiteit Brussel, Belgium

Edited by Jeffrey M. Pilcher, University of Toronto, Canada

A Cultural History of Food presents a comprehensive, authoritative overview of food from ancient times to the present day. Each of the six volumes is dedicated to a specific period, covering 1) antiquity (800 BCE500 CE); 2) the medieval age (500-1300); 3) the Renaissance (13001600); 4) the early modern age (1600-1800); 5) the age of empire (18001900); and 6) the modern age (1920-2000). Each volume explores the same themes − such as food production, food politics, eating out, and family − allowing readers to trace developments across time. Superbly illustrated, this is the definite work on food throughout history. UK January 2012 • US January 2012 HB Set 2012 • £350.00 / $550.00 • 1,728 pages • 52 bw illus • 9781847883551 HB Volumes UK May 2014 • US July 2014 • £60.00 / $104.00 1. Antiquity 9780857850232 • 2. Medieval 9780857850249 • 3. Renaissance 9780857850256 • 4. Early Modern 9780857850263 • 5. Empire 9780857850270 • 6. Modern 9780857850287 UK November 2015 • US November 2015 PB Set 2015 • £100.00 / $172.00 • 1,728 pages • 52 bw illus • 9781474270755 PB Volumes UK November 2015 • US November 2015 • £20.00 / $34.00 1. Antiquity 9781474269902 • 2. Medieval 9781474269919 • 3. Renaissance 9781474269926 • 4. Early Modern 9781474269995 • 5. Empire 9781474270038 • 6. Modern 9781474270045 Series: The Cultural Histories Series • Bloomsbury Academic (HB Set Berg Publishers)

R eaders and R e f erence

Food History is an indispensable four-volume reference collection focusing on food throughout human history. Bringing together over 80 highquality sources, with introductory and contextual essays, scholars will use the work as a starting point for their own 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 field over time and investigating how food differs throughout world history. An essential addition to libraries and a major scholarly resource for researchers of food in world history. UK July 2014 • US August 2014 • 1,664 pages 4 volume HB set 9780857854230 • £595.00 / $990.00 Bloomsbury Academic World English

www.bloomsbury.com • USA, Canada, Latin America • 888-330-8477 • customerservice@mpsvirginia.com

I ntroductor y T e x ts / Food and G eograph y

Food

Food Studies

The Key Concepts

An Introduction to Research Methods

Warren Belasco, University of MarylandBaltimore Country, USA

Jeff Miller, Colorado State University, USA & Jonathan Deutsch, Drexel University, USA

Food: The Key Concepts presents an exciting and interdisciplinary introduction to food studies for the beginner. Drawing on disciplines as diverse as sociology, anthropology, cultural studies, economics, politics and agricultural science, food studies is a vast field which incorporates many different approaches and research methods. This book clarifies the key issues facing students, distilling food choices down to three competing considerations: consumer identity, matters of convenience and price, and an awareness of the consequences of consumption. Including lively case studies, bulleted chapter summaries, discussion questions and further reading suggestions, this is essential reading for any student embarking on a food studies course. UK September 2008 • US September 2008 • 176 pages PB 9781845206734 • £14.99 / $24.95 • HB 9781845206727 • £55.00 / $99.95 Individual eBook 9781847886095 • £14.99 / $22.99 Series: The Key Concepts • Berg Publishers

UK December 2009 • US December 2009 • 256 pages PB 9781845206819 • £17.99 / $34.95 • HB 9781845206802 • £60.00 / $99.95 Individual eBook 9780857853721 • £17.99 / $27.99 Berg Publishers

The Globalization of Food

Global Food Futures

Edited by David Inglis, University of Exeter, UK & Debra Gimlin, University of Aberdeen, UK

Feeding the World in 2050

The Globalization of Food offers a comprehensive guide to the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board rooms to the developing worlds, a range of examples from across the globe reveal the most important sites and processes involved in changing the way people across the world eat today. With contributions from leading experts such as Carole Counihan and Rick Wilk, the book forcefully demonstrates the central role of food in many of the crucial and most controversial issues of the 21st century. UK December 2009 • US December 2009 • 304 pages PB 9781845208202 • £21.99 / $39.95 • HB 9781845208165 • £60.00 / $99.95 Individual eBook 9780857853738 • £21.99 / $32.99 Berg Publishers

Brian Gardner, Independent Scholar, Food and Agricultural Policy, UK By 2050 the world will face the enormous challenge of feeding 9 billion people despite the impact of climate change, rising energy costs and pressure on foodgrowing land and major resources. This is the first scholarly approach to this contentious debate, offering a readable and well-informed account which tackles the global food situation − from agricultural production, technological advances, dietary concerns, population changes, income trends, environmental issues, government policy, trade, financial markets, to macroeconomics and food security. Written by a specialist author with experience as an agricultural analyst and policy advisor, Global Food Futures synthesizes all key issues in one volume. UK August 2013 • US September 2013 • 264 pages • 21 bw illus PB 9780857851550 • £19.99 / $34.95 • HB 9780857851543 • £55.00 / $109.95 Individual eBook 9780857851574 • £19.99 / $27.99 Bloomsbury Academic

Food Activism

Food Waste

Agency, Democracy and Economy

Home Consumption, Material Culture and Everyday Life

Edited by Carole Counihan, Millersville University, USA & Valeria Siniscalchi, Ecole des Hautes Etudes en Sciences Sociales, France Across the globe, people are challenging the agroindustrial food system and its exploitation of people and resources, reduction of local food varieties, and negative health consequences. The first book to examine food activism in diverse local, national and transnational settings across the globe, Food Activism investigates why and how people use 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 − it is key reading for students and scholars in food studies, anthropology, politics, and economics. UK December 2013 • US January 2014 • 264 pages PB 9780857858337 • £19.99 / $29.95 • HB 9780857858320 • £65.00 / $120.00 Individual eBook 9780857858344 • £19.99 / $27.99 Bloomsbury Academic

Designed for those new to food studies, this textbook provides an essential guide to the field, mapping out core disciplinary backgrounds and research. Exploring four key areas − food history, anthropology, material and popular culture, and quantitative methods − the book also features interviews with leading scholars to provide unique insights into the methods, challenges and opportunities of food research across a range of disciplines. Interactive questions and guidance for planning projects and using resources such as archives, libraries and reference works make Food Studies an essential resource for both students and researchers.

David Evans, University of Manchester, UK In recent years, waste has come to be recognized as a serious subject of study − not just a redundant, rejected and hazardous after-effect of our lives. With Food Waste, David Evans presents the first academically-grounded account of household waste as a consequence of home consumption and kitchen practices. Using ethnographic case studies to explore wider global issues and contexts, the book explores why food is thrown away and examines the role of domestic technologies in the formation of waste habits. An engaging, fascinating read for students in food studies, sociology, geography and related fields. UK October 2014 • US December 2014 • 136 pages • 2 bw illus PB 9780857852335 • £17.99 / $29.95 • HB 9780857852328 • £55.00 / $99.95 Individual eBook 9780857852342 • £17.99 / $27.99 Series: Materializing Culture • Bloomsbury Academic

www.bloomsbury.com • UK, Europe, ROW • +44 (0)1256 302692 • orders@macmillan.co.uk

Contemporary Food Studies: Economy, Culture and Politics This interdisciplinary series represents a significant step towards unifying the study, teaching and research of food studies across the social sciences. The series features authoritative appraisals of core themes, debates and emerging research, written by leading scholars in the field. Each title offers a jargon-free introduction to upper-level undergraduate and postgraduate students in the social sciences and humanities.

Anxious Appetites

Food and Femininity

Food and Consumer Culture

Kate Cairns, Rutgers University, USA & Josée Johnston, University of Toronto, Canada

Peter Jackson, University of Sheffield, UK Exploring the causes of food-related anxiety, Peter Jackson considers the reasons why consumer concerns about provenance and regulation remain widespread in societies in which food is safer and more readily available than ever before. He investigates how these anxieties circulate and act as channels for broader social issues, drawing on case studies such as the 2013 horsemeat scandal and fears about the contamination of infant formula in China in 2008. By comparing survey results with ethnographies of consumer practice, Anxious Appetites highlights the gap between official advice and real everyday experiences of food to present a new theory of social anxiety. UK September 2015 • US November 2015 • 240 pages • 20 bw illus PB 9781472588135 • £19.99 / $29.95 • HB 9781472588142 • £50.00 / $86.00 Individual eBook 9781472588166 • £19.99 / $27.99 Series: Contemporary Food Studies: Economy, Culture and Politics • Bloomsbury Academic

Agri-Food and Rural Development

This wide-ranging study presents the most inclusive exploration of women's relationship with food to date. Kate Cairns and Josée Johnston examine idealized 'food femininities' and culturallyconstructed feminine food practices, linking food to issues of family, childhood, politics, and patriarchy. The book asks vital questions about social change, gendered inequalities and the way in which established notions of food and femininity are challenged. Combining an analytical overview with original research − including interviews and focus groups − this book is indispensable for students and scholars of sociology of food, consumer culture, and gender studies. UK September 2015 • US November 2015 • 240 pages PB 9780857856647 • £16.99 / $29.95 • HB 9780857855527 • £50.00 / $86.00 Individual eBook 9780857855565 • £16.99 / $26.99 Series: Contemporary Food Studies: Economy, Culture and Politics • Bloomsbury Academic

Sustainable Place-Making

Concentration and Power in the Food System

Terry Marsden, Cardiff University, UK

Who Controls What We Eat?

Greater globalization, growing competition, reduced state subsidies and concerns about quality, output and the environment have led to significant changes and a search for new solutions in recent years. Agri-Food and Rural Development explores the latest research on understanding and promoting sustainable food systems. Featuring a range of international case studies, it investigates different models of rural development for food production, examining the implications for a sustainable future, outlining future challenges and suggesting new strategies for agrifood development in a world fast exceeding its resources. Written by a leading authority in the field, it is destined to become a landmark text. UK September 2016 • US September 2016 • 192 pages • 20 bw illus PB 9780857857408 • £16.99 / $29.95 • HB 9780857855459 • £50.00 / $86.00 Individual eBook 9780857857453 • £16.99 / $26.99 Series: Contemporary Food Studies: Economy, Culture and Politics • Bloomsbury Academic

Philip H. Howard, Michigan State University, USA Examining the dominant corporations that control our food supply, this book analyses the impact of market concentration on prices, innovation, the environment, health and society. Focusing on the United States, Philip H. Howard draws comparisons between key commodities − such as soybeans, pork and milk − at each major stage of the food system, covering farming, packaging, distributing and retailing. Each chapter explores the strategies used by major companies to restructure society and further increase their control. The final chapter looks towards alternatives to concentration, highlighting how this power is constantly challenged and resisted. UK February 2016 • US February 2016 • 192 pages • 24 bw illus PB 9781472581112 • £19.99 / $29.95 • HB 9781472581129 • £65.00 / $112.00 Individual eBook 9781472581143 • £19.99 / $27.99 Series: Contemporary Food Studies: Economy, Culture and Politics • Bloomsbury Academic

Food and Architecture

Food and Urbanism

At The Table

The Convivial City and a Sustainable Future

Edited by Samantha L. Martin-McAuliffe, University College Dublin, Ireland Bringing together leading voices from both fields, Food and Architecture offers the first, groundbreaking analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but which have rarely been engaged in direct dialogue before. Structured around a series of ‘conversations’ between chefs, culinary historians and architects, the book draws on a range of approaches from both disciplines and includes case studies which range from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Compelling, invaluable reading for students and scholars of food studies and architecture as well as practicing chefs and architects. UK March 2016 • US March 2016 • 256 pages • 50 bw illus PB 9780857857347 • £24.99 / $42.95 • HB 9780857856852 • £75.00 / $128.00 Individual eBook 9781472520210 • £24.99 / $36.99 Bloomsbury Academic

Food , S ocio l og y and G eograph y

Susan Parham, University of Hertfordshire, UK Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. However, without incorporating food into the design process − how it is grown, transported, and bought, cooked, eaten and disposed of − it is impossible to create truly resilient and convivial urbanism. Bringing together the latest research from a number of disciplines − including urban planning, food studies, sociology, geography, and design − with her own fieldwork on a range of foodscapes, Susan Parham examines the fundamental role food has to play in shaping the urban future. UK February 2015 • US April 2015 • 376 pages PB 9780857854537 • £24.99 / $42.95 • HB 9780857854520 • £65.00 / $120.00 Individual eBook 9780857854742 • £24.99 / $36.99 Bloomsbury Academic

www.bloomsbury.com • USA, Canada, Latin America • 888-330-8477 • customerservice@mpsvirginia.com

Food and G astronom y

The Ethnic Restaurateur

Cooking Technology

Krishnendu Ray, New York University, USA

Transformations in Culinary Practice in Mexico and Latin America

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than creators and producers. In this ground-breaking book, Krishnendu Ray challenges this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he shows how migrants become established in new places, creating a taste of home and influencing food cultures over time through ‘taste transactions’ between producers, consumers and commentators. Based on interviews and a wide range of historical sources, this is a fascinating read for students and scholars of food studies, culinary arts, sociology, and urban studies. UK February 2016 • US February 2016 • 256 pages • 15 bw illus PB 9780857858368 • £19.99 / $29.95 • HB 9780857858351 • £65.00 / $120.00 Individual eBook 9780857858375 • £19.99 / $27.99 Bloomsbury Academic

Edited by Steffan Igor Ayora-Diaz, Universidad Autónoma de Yucatán, Mexico Explores the impact of new cooking technologies and techniques on everyday culinary practice in Mexico and Latin America, examining why people transform − or refuse to change − their kitchens and food habits. Based on approaches from anthropology, archaeology and history, an international range of leading scholars present case studies from areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies. UK December 2015 • US December 2015 • 208 pages HB 9781474234689 • £65.00 / $112.00 Individual eBook 9781474234702 • £64.99 / $100.99 Bloomsbury Academic

The Never-ending Feast The Anthropology and Archaeology of Feasting Kaori O'Connor, University College London, UK Throughout history, and in all parts 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 conflict; the negotiation of loyalty and alliances; the mobilization and exploitation of resources; and the creation and consolidation of identity through inclusion and exclusion. The Never-Ending Feast is the first comprehensive, comparative study that draws upon anthropology, archaeology and history to look at the dynamics of feasting across time, cultures and continents in antiquity. UK February 2015 • US April 2015 • 256 pages • 21 bw illus PB 9781847889256 • £17.99 / $29.95 • HB 9781847889263 • £55.00 / $99.95 Individual eBook 9781847889270 • £17.99 / $27.99 Bloomsbury Academic

Edited by Susanne Kerner, University of Copenhagen, Denmark, Cynthia Chou, University of Copenhagen, Denmark & Morten Warmind, University of Copenhagen, Denmark From the most basic and mundane meals to the grandest occasions, Commensality offers an insight into the fundamentally social activity of eating and drinking together. Featuring essays from anthropologists, archaeologists and historians, the book offers a vast historical scope, ranging from the Late Neolithic period to the present day. With case studies from across the world − including the USA, Bolivia, China, Southeast Asia, Iran, Turkey, Portugal, Denmark, and the UK − it reveals commensality’s key role as a social and political tool, integral to the formation of personal and national identities. UK February 2015 • US April 2015 • 296 pages • 30 bw illus PB 9780857857361 • £24.99 / $42.95 • HB 9780857856807 • £75.00 / $128.00 Individual eBook 9780857857194 • £24.99 / $36.99 Bloomsbury Academic

Inventing the Pizzeria

Wine and Culture

A History of Pizza Making in Naples

Vineyard to Glass

Antonio Mattozzi, Independent Scholar, Italy

Edited by Rachel E. Black, Boston University, USA & Robert C. Ulin, Rochester Institute of Technology, USA

Edited and translated by Zachary Nowak, Umbra Institute, Italy This book provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, it contributes to the commercial, social and food history of Italy whilst also providing an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English translation features a revised introduction and conclusion, a new preface and additional images and sources. UK October 2015 • US October 2015 • 224 pages • 31 bw illus PB 9781472586162 • £16.99 / $25.95 • HB 9781472586179 • £50.00 / $86.00 Individual eBook 9781472586186 • £16.99 / $26.99 Bloomsbury Academic World English

Commensality: From Everyday Food to Feast

Wine is one of the most celebrated and appreciated commodities around the world and yet the cultural, social, and historical conditions through which wine is produced and represented are rarely addressed. This path-breaking collection of essays by leading anthropologists examines important social and cultural issues that inform the production and consumption of wine. The global scope of these essays demonstrates how wine changes as an object of study, commodity and symbol in different geographical and cultural contexts. Winner of a 2013 Gourmand Award, this is an essential text for students and scholars of food, anthropology, cultural studies, sociology, agriculture, and enology. UK July 2013 • US August 2013 • 336 pages • 6 bw illus PB 9780857854018 • £24.99 / $42.95 • HB 9780857854001 • £60.00 / $110.00 Individual eBook 9780857854209 • £24.99 / $36.99 Bloomsbury Academic

www.bloomsbury.com • UK, Europe, ROW • +44 (0)1256 302692 • orders@macmillan.co.uk

The Psychology of Overeating

Food, Families and Work

Food and the Culture of Consumerism

Rebecca O'Connell, Institute of Education, University of London, UK & Julia Brannen, Institute of Education, University of London, UK

Kima Cargill, University of Washington-Tacoma, USA Drawing on empirical research, clinical case material and vivid examples from modern culture, The Psychology of Overeating demonstrates that obesity must be understood as part of wider cultural problems of consumption and materialism. The first book to introduce a psychological perspective to food studies, it uses striking real-life examples to illustrate how loneliness, depression and lack of purpose help to drive consumption − and how this is attributed to individual failure rather than wider culture. A fascinating read for students and scholars of food studies, psychology, health and nutrition, and anyone interested in the relationship between food and consumption. UK October 2015 • US October 2015 • 208 pages • 8 bw illus PB 9781472581075 • £19.99 / $29.95 • HB 9781472581082 • £65.00 / $112.00 Individual eBook 9781472581105 • £19.99 / $27.99 Bloomsbury Academic

Food, Families and Work is the first comprehensive study to explore how families negotiate everyday food practices in the context of paid employment, now that dual-working households are the norm. Examining some of the most hotly debated issues in food studies − such as gender divisions, the impact of family income on diet, eating together, and the power children wield over what they eat − the authors draw on extensive empirical data as well as first-hand accounts from both parents and children. A must-read for students and scholars of food studies, sociology, anthropology, nutrition and public health. UK March 2016 • US March 2016 • 256 pages • 9 bw illus PB 9780857855084 • £19.99 / $34.95 • HB 9780857857507 • £65.00 / $112.00 Individual eBook 9780857857859 • £19.99 / $27.99 Bloomsbury Academic

Food and the Self

Food Media

Consumption, Production and Material Culture

Celebrity Chefs and the Politics of Everyday Interference

Isabelle de Solier, Victoria University, Australia

Signe Rousseau, University of Cape Town, South Africa

Focusing on the material culture of food, this book explores theoretical questions through an ethnography of those for whom food is central to their self: ‘foodies’. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday lives. UK October 2013 • US December 2013 • 216 pages PB 9780857854223 • £19.99 / $29.95 • HB 9780857854216 • £55.00 / $100.00 Individual eBook 9780857854353 • £19.99 / $27.99 Series: Materializing Culture • Bloomsbury Academic

Readers and Reference

While there have been famous chefs for centuries, the celebrity chef business only really began to flourish in the latter half of the twentieth century alongside huge advances in media. Exploring the rise of this enormous entertainment industry − and covering key figures such as Jamie Oliver and Rachael Ray − Food Media looks at how the intersections between celebrity culture and food media have come to influence everyday food choices. The first scholarly critique of food media, this highly topical book is relevant to students of food and cultural studies alike. UK April 2012 • US June 2012 • 256 pages • 3 bw illus PB 9780857850539 • £21.99 / $39.95 • HB 9780857850522 • £60.00 / $99.95 Individual eBook 9780857850836 • £21.99 / $32.99 Berg Publishers

Culinary Capital, Naccarato, Lebesco

Inspection copy available

Food, Sociology and Geography

The Taste Culture Reader, (ed.) Korsmeyer

A Theory of Grocery Shopping, Koch

Rice and Beans, (ed.) Wilk, Barbosa

PB 9781845200619 2005 £21.99 $35.95 HB 9781845200602 2005 £58.00 $120.95

Introductory Texts/Food and Geography Food, (ed.) Coleman PB 9781847889072 2011 £19.99 $29.95 HB 9781847889089 2011 £60.00 $99.95

Vegetarianism: A Guide for the Perplexed, Walters PB 9781441115294 2012 £13.99 $21.95 HB 9781441103505 2012 £50.00 $80.00 Inspection copy available

Writing Food History, (ed.) Claflin, Scholliers PB 9781847888082 2012 £21.99 $42.95 HB 9781847888099 2012 £60.00 $99.95

Food and I dentit y / B estse l l ers

PB 9780857851512 2012 £21.99 $39.95 HB 9780857851505 2012 £60.00 $99.95

Beyond Alternative Food Networks, Grasseni PB 9780857852281 2013 £19.99 $34.95 HB 9780857852274 2013 £55.00 $104.00

Fat, (ed.) Forth, Leitch PB 9780857855091 2014 £22.99 $39.95 HB 9780857856166 2014 £70.00 $130.00

Food Between the Country and the City, (ed.) Domingos, Sobral, West PB 9780857855381 2014 £24.99 $42.95 HB 9780857856494 2014 £75.00 $128.00

Food and Gastronomy Bite Me, Parasecoli PB 9781845207618 2008 £17.99 $34.95 HB 9781845207625 2008 £60.00 $109.95

PB 9780857853837 2012 £21.99 $34.95 HB 9780857853820 2012 £60.00 $99.95 PB 9781847889041 2012 £21.99 $34.95 HB 9781847889034 2012 £60.00 $99.95

The English Breakfast, O'Connor PB 9780857854544 2013 £19.99 $29.95

Food and Identity Brazilian Food, Fajans PB 9780857850423 2012 £18.99 $34.95 HB 9780857850416 2012 £60.00 $99.95

Drinking Cultures, (ed.) Wilson PB 9781859738733 2005 £19.99 $37.95 HB 9781859738689 2005 £58.00 $120.95

Food and Identity in the Caribbean, (ed.) Garth PB 9780857853585 2013 £18.99 $34.95 HB 9780857853578 2013 £60.00 $89.95

www.bloomsbury.com • USA, Canada, Latin America • 888-330-8477 • customerservice@mpsvirginia.com

R E P R E S E N TAT I V E S , A G E N T S & D I S T R I B U T O R S DISTRIBUTION Macmillan Distribution Ltd (MDL) Brunel Road, Houndmills Basingstoke RG21 6XS T +44 (0)1256 302692 F +44 (0)1256 812521 / 812558 E orders@macmillan.co.uk (trade) E direct@macmillan.co.uk (direct) Bloomsbury USA MPS/BUSA Orders 16365 James Madison Highway Gordonsville, VA 22942 T +1 888-330-8477 F +1 800-672-2054 E orders@mpsvirginia.com E customerservice@mpsvirginia.com

BLOOMSBURY UK CONTACTS Bloomsbury Publishing Plc 50 Bedford Square London WC1B 3DP T +44 (0)20 7631 5600 E academic@bloomsbury.com ACADEMIC SALES MANAGER Phil Prestianni M +44 (0)7733 328663 E phil.prestianni@bloomsbury.com HEAD OF INTERNATIONAL SALES Jacqueline Sells T +44 (0)207 631 5869 E jacqueline.sells@bloomsbury.com Helena O’Leary International Sales Executive T +44 (0)207 631 5559 E helena.o’leary@bloomsbury.com Ben Fasham Digital Platforms & Institutional Sales T (+44) 07710 307265 E ben.fasham@bloomsbury.com

EUROPE Belgium, France, Germany, Luxembourg, Netherlands and Switzerland Rachel Webster T +44 (0)207 631 5918 E rachel.webster@bloomsbury.com

Austria, Greece and Cyprus, Israel Tyers Book Sales Ltd T +30 210 2133 436 E gellag@hol.gr Central and Eastern Europe Jacek Lewinson T +48 226 283 956 E jacek@jaceklewinson.com Denmark, Finland, Iceland, Norway and Sweden Colin Flint Ltd T +44 (0)1223 565 052 E ben.greig@dial.pipex.com

ASIA Sheila Lo International Sales Manager T +852 90238257 E sheila.lo@bloomsbury.com

Pakistan M. Anwer Iqbal, Book Bird T +92 42 35956161 M +92 313 8464747 E bookbird@brain.net.pk

Canada Codasat Canada Ltd T +1 604-228-9952 E info@codasat.com Mexico, Central and South America, and the Caribbean Frankie Johnson T +1 212-419-5300 E frankie.johnson@bloomsbury.com

Japan Jacqueline Sells E jacqueline.sells@bloomsbury.com

Library Sales Sonia Dubin T +1 212-419-5321 E sonia.dubin@bloomsbury.com

Spain, Portugal and Gibraltar Iberian Book Services T +34 91 8034918 E cprout@iberianbookservices.com

South Korea Information and Culture Korea T +822 3141 4791 E cs.ick@ick.co.kr

Adoption Sales (The Americas) Mathew Nichols T +1 212-419-5375 E mathew.nichols@bloomsbury.com

AFRICA

China, Hong Kong, Thailand, Vietnam, Cambodia, Laos, Taiwan Sheila Lo E sheila.lo@bloomsbury.com

BLOOMSBURY OFFICES WORLDWIDE

Emily Higgins International Sales Manager T +44 (0) 7715 851876 E emily.higgins@bloomsbury.com

Southern Africa (Lesotho, Botswana, Namibia, Republic of South Africa, Swaziland) Book Promotions T +27 21 4698900 E enquiries@bookpro.co.za Rest of Africa Tula Publishing Ltd T +44 (0)1993 886719 E julian@tulapublishing.co.uk MIDDLE EAST AND NORTH AFRICA John Edwards International Sales Manager T +44 (0)207 631 5924 E john.edwards@bloomsbury.com Middle East (excluding Israel), North Africa and Malta International Publishers Services T +971 4 238 4001 E itpme@emirates.net.ae

Malaysia and Brunei, Singapore and Indonesia Wenrong Tan Sales Manager T +65 90287187 E Wenrong.Tan@bloomsbury.com Philippines CRW Marketing Services for Publishers, Inc T +632 584 8448 E crwmarketing@pldtdsl.net

NORTH AMERICA NV, AZ, CA, NM Faherty & Associates, Inc. T +1 (503) 639-3113 / (800) 824-2888 E-mail: faherty@fahertybooks.com Mid Atlantic and New England Parson Weems’ Publisher Services Christopher R. Kerr T +1 914-478-5751 E chriskerr@parsonweems.com For bookshop sales inquiries in all other states/regions please contact academicsales@bloomsbury.com

Bloomsbury USA 1385 Broadway, 5th Floor New York, NY 10018 T +1 212-419-5300 E askacademic@bloomsbury.com India, Bangladesh, Nepal and Sri Lanka Bloomsbury Publishing India Pvt. Ltd. DDA Complex, LSC , Building No.4, Second Floor, Pocket C-6&7, Vasant Kunj New Delhi 110070 T +91 11 40574957, +91 11 40574954 E academic-in@bloomsbury.com Australia and New Zealand Bloomsbury Publishing Pty Ltd Level 4 387 George St Sydney 2000 NSW Australia T +61 2 8820 4900 E au@bloomsbury.com www.bloomsbury.com/au For all other international queries please contact export@bloomsbury.com

RIGHTS Elizabeth White Academic Rights Manager T +44 (0)207 631 5879 E elizabeth.white@bloomsbury.com

Italy Joanna Vallance T +44 (0)207 631 5919 E joanna.vallance@bloomsbury.com

EBook availability is indicated under each book entry:

Proposals

Individual eBook: available for your e-reader

Jennifer Schmidt, Commissioning Editor E Jennifer.Schmidt@bloomsbury.com

See the website for details of vendors, or to purchase direct. Prices relate to the RRP, including UK VAT on the sterling price and may vary according to local tax, and are subject to change by individual vendors beyond the publisher’s control. Review Copies For copies of books for review in journals, please email academicreviewus@bloomsbury.com in North and South America and academicreviews@bloomsbury.com in the UK and rest of world. Translation Rights Translation rights for all titles are available unless otherwise indicated.

Books with this symbol are available on inspection / as exam copies and are particularly suitable for course use. You can request these online at www.bloomsbury.com via the Request Inspection / Exam Copy button on the paperback record. If you would like to request any other paperback books on inspection, please contact us at askacademic@bloomsbury.com (North and South America) or inspectioncopies@bloomsbury.com (UK and rest of world). Pricing and Availability Whilst we endeavour to ensure that prices, publication dates and other details in this catalogue are correct on going to press, they are subject to change without further notice.

Bloomsbury Academic is a division of Bloomsbury Publishing Plc. Registered in England No. 01984336.

@BloomsburyFood • www.bloomsbury.com/food