"For hundreds of years consumers and scholars alike have acknowledged that food is affected by the same rapid shifts in taste as clothing; just like fashion, food is consumed and sold as a fashionable commodity. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored - until now. In Gastrofashion from Haute Cuisine to Haute Couture, Geczy and Karaminas trace this food/fashion relationship back to the Middle Ages when consumer behaviours were perceived to reflect social status and propriety. Through surprising case studies, the authors demonstrate that the body is the common thread linking fashion and foods as the site on which fashionability is expressed. They explore the origins of the current appeal of linking fashion and food in the spectacles of world exhibitions, and the way in which the fashion and food industries have collaborated in installations such as the Armani restaurant and the Gucci cafë, in multipurpose retail environments and in runway installations such as Chanel's A/W 2014 supermarket. Powerful in related ways, food and fashion are increasingly marketed in tandem to reinforce each object's capitalist power"--

This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.

Seven essays on the history of food in culture from American anthropologist.

Jamie Does... is a brand new series which sees Jamie Oliver turn food tourist. In each show he explores the cuisine of a foreign city or region just a short flight from the UK. The series sees Jamie at his most inspired as he meets local families, cooks and farmers, tastes delicious indigenous dishes and is inspired to cook his own. The show reveals some great foodie destination and brings you lots of delicious recipes that will inspire you to get straight in the kitchen.

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.

Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.

"Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry."--BOOK JACKET.

The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.