This volume is intended for library and coffee table use. Another 168 p. monograph, "The 200 Years History of Australian Cooking : Kitchen Edition" [Balmain, N.S.W.: Polly Book, 1988] has been published separately as a cookbook for kitchen use.

From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. With a worldwide focus, entries on Dim Sum and the La Quinceanera Party, Deepavali and Juneteenth, cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what en

<span><span><span>New York City's first food biography showcases the vibrancy, innovation, diversity, and taste of this most-celebrated American metropolis. </span></span><br /><span><span> </span></span></span>

<span><span><span>This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.<br><br></span></span></span>

<span><span style=""font-style:italic;"">Barbecue: A History</span><span> examines barbecue''s history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue-both outdoor grilling and traditional slow cooking; restaurant and home cooking; international barbecue; specific foods; and the idea of the barbecue as a gathering. </span></span><br /><span><span> </span></span>

Your favorite Japanese foods, home-cooked, packaged, or served in restaurants, and how they came to delight the American palate.