An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras—the fattened liver of ducks or
The promotion of classicism in the visual arts in late eighteenth and nineteenth-century Latin America and the need to “revive” buen gusto (good taste) are
This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phe
In Everyday Food Practices, Tarunna Sebastian explores the teaching and learning dimensions of people’s food choices and practices as they are played out in t
This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing wi