Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient...
The thirty-first Oxford Symposium on Food & Cookery discussed wrapped and stuffed foods from every possible geographical perspective. This may include sausages on the one hand, or stuffed ravioli o...
A global history of restaurants beyond white tablecloths and ma tre d's, Dining Out presents restaurants both as businesses and as venues for a range of human experiences. From banquets in twelfth-...