The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).? The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM.17 of the 40 articles included are either, new to this edition, rewritten by

"In Food Photography: From Snapshots to Great Shots, photographer Nicole Young dishes up the basics on getting the right camera equipment--lights, lenses, reflectors, etc.--and takes you through the key photographic principles of aperture, ISO, and shutter speed. She then discusses lighting and composition and shows how to style food using props, fabrics, and tabletops. Finally, she explains how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want everytime you pick up your camera" --Back cover.

The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners. Bring the world's greatest street foods to your home with this compendium of classic recipes! 100 authentic recipes with simple, clear instructions for perfect preparation. Glossary of exotic ingredients with easy-to-find alternatives. Evocative profiles of each dish show you where to find the best examples when you're on the road. Written by food writers from around the world with an introduction by Tom Parker Bowles.

"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 nutrition) that led to the development of specific social structures and traditions."--BOOK JACKET.