Food 2014 supplement

FOOD NEW BOOKS DECEMBER 2013 TO APRIL 2015

The Food History Reader

textbook

Primary Sources Edited by Ken Albala “An indispensable collection of historical documents, with rich treasures and surprises on every page!”

Warren Belasco, University of Maryland, USA This essential reader spans the globe from classical antiquity to the present, offering substantive primary source selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing.

Offering an introduction to each period with extensive commentary and interpretive strategies, the reader provides undigested extracts for the student who needs immediate contact with the ideas of the past. Texts illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about the evolution of contemporary food systems.

The textbook Food and Folklore Reader

Geographies of Food

Edited by Lucy M. Long

Moya Kneafsey, Damian Maye, Lewis Holloway and Mike Goodman

The first comprehensive introduction to folklore methods and concepts relevant to food, spanning the entire discipline with key sources drawn from around the globe.

Internationally respected editor Lucy M. Long offers expert commentary and rich learning features to aid teaching. Definitive in scale and scope, the reader covers the history of food in folklore scholarship whilst also highlighting food studies approaches and concepts for folklore readers. The Reader offers: • Expansive coverage, from groundbreaking yet often inaccessible works to cutting-edge scholarship • Additional features and resources, including sample assignments and further reading LUCY M. LONG has a PhD in Folklore and Folklife, an M.A. in Ethnomusicology.

textbook

An Introduction

Through international case studies Geographies of Food provides an overview of the complex relationships between people and processes at a range of geographical scales, from the shopping decisions of a mother in a British supermarket, to the crop choices made by a farmer in West Africa; from high level political negotiations at the World Trade Organization, to the strategies of giant agri-businesses whose activities span several continents.

MOYA KNEAFSEY is a Reader in Human Geography and teaches Agro-Food Geographies and Global Sustainability at Coventry University, UK. DAMIAN MAYE is a Senior Research Fellow at the Countryside and Community Research Institute, University of the West of England, UK. LEWIS HOLLOWAY is Senior Lecturer in the Department of Geography, University of Hull, UK. MIKE GOODMAN is Senior Lecturer in Geography at King's College London, UK.

KEN ALBALA is Professor of History at the University of the Pacific, USA.

UK June 2014 / US August 2014 536 Pages PB 9780857854131 £24.99 / $42.95 HB 9780857854124 £75.00 / $140.00

UK March 2015 / US May 2015 512 Pages / 20 bw illus PB 9780857856999 £22.99 / $39.95 HB 9780857857231 £70.00 / $120.00

UK March 2015 / US May 2015 352 Pages / 65 colour illus PB 9780857854582 £24.99 / $42.95 HB 9780857854575 £75.00 / $140.00

Bloomsbury Academic & Professional The Bookseller Academic, Educational & Professional Publisher of the Year 2014 and 2103

w w w. b l o o m sb u r y.c om Food_Supplement.indd 1

28/05/2014 11:20

G E O G R A P H Y, S U S T A I N A B I L I T Y A N D G A S T R O N O M Y Food and Architecture At The Table Edited by Samantha L. Martin-McAuliffe Structured around a series of ‘conversations’ between chefs, culinary historians and architects, this is the first book to explore the links between contemporary culinary art and architecture. With contributions from key international figures including scholars, chefs and architects, it covers a wide range of topics, from pig slaughtering and farmhouses in Greece, to the possibility of an authentic American Cuisine.

SAMANTHA L. MARTIN-MCAULIFFE is a lecturer at the School of Architecture at University College Dublin, Ireland.

Food and Urbanism

Farmageddon

The Convivial City and a Sustainable Future

The True Cost of Cheap Meat

Susan Parham

Philip Lymbery with Isabel Oakeshott

Food and Urbanism provides an original and new contribution to food scholarship, using a wealth of examples from cities worldwide to examine the ways that food connects to sustainable urbanism at a time of rapid urban growth and change.

Underpinning the book’s analysis of food and cities is the view that decisions about a hyperurban future should recognise the fundamental role of food.

SUSAN PARHAM is Head of Urbanism in the Centre for Sustainable Communities at the University of Hertfordshire, UK.

“This eye-opening book, urging a massive rethink of how we raise livestock and how we feed the world, deserves global recognition.” Hugh Fearnley-Whittingstall Farmageddon is a fascinating and terrifying investigative journey behind the closed doors of a runaway industry across the world − from the UK, Europe and the USA, to China, Argentina, Peru and Mexico. It is both a wake-up call to change our current food production and eating practices and an attempt to find a way to a better farming future.

PHILIP LYMBERY is the CEO of leading international farm animal welfare organisation Compassion in World Farming and a prominent commentator on the effects of industrial farming.

UK June 2015 / US August 2015 256 Pages / 50 bw illus PB 9780857857347 £24.99 / $42.95 HB 9780857856852 £75.00 / $128.00

UK February 2015 / US April 2015 256 Pages PB 9780857854537 £24.99 / $42.95 HB 9780857854520 £65.00 / $120.00

UK January 2014 / US May 2014 448 pages PB 9781408846445 £12.99 / $19.99

PLATFORM NOW LIVE Bloomsbury Collections delivers instant access to quality research and provides libraries with a flexible way to build eBook collections across the humanities and social sciences.

4,000 titles will be on the platform by spring 2015, featuring content from Bloomsbury’s latest research publications as well as a 100+ year legacy including Continuum, T&T Clark, Bristol Classical Press, Berg, The Arden Shakespeare and the recently acquired Hart Publishing.

■ Instant access to 100s of key works, easily navigable by research topic ■ Cite, share and personalize content ■ Download and print chapter PDFs without DRM restriction

RECOMMEND TO YOUR LIBRARY AND SIGN UP FOR NEWS Your library can sign up today to receive free trials and pricing options. Register for news on how Bloomsbury Collections can aid your research. Visit www.bloomsburycollections.com 2

Food_Supplement.indd 2

28/05/2014 11:20

E C O N O M Y, C U LT U R E A N D P O L I T I C S Contemporary Food Studies: Economy, Culture and Politics Series Editors: DAVID GOODMAN, Visiting Professor at Kings College London, UK, and Professor Emeritus at University of California, Santa Cruz, USA, and MICHAEL GOODMAN, University of Reading, UK This new and interdisciplinary series represents a significant step towards unifying food studies across the social sciences. The series features authoritative appraisals by leading scholars in the field of core themes, debates and emerging research agendas in interdisciplinary food scholarship.

Each title represents an innovative and jargon-free contribution to food studies for third year/upper division and post-graduate students in the social sciences and humanities and interested lay readers.

Markets, Sustainable Agriculture and Rural Communities Stewart Lockie Written by an internationally recognized expert on the sociology of food and agriculture, this book investigates how market-based policy instruments actually perform, in practice, as communities confront sticky questions about how to manage resources sustainably and responsibly. It argues that while many market-based instruments have merit, reversing the sustainability crisis requires a shift from government programs dominated by a logic of the market to programs based on deliberation and democratization.

STEWART LOCKIE is Director of The Cairns Institute at James Cook University, Australia, and holds adjunct professorial positions at the Australian National University, Central Queensland University and Charles Darwin University, Australia.

UK March 2015 / US May 2015 160 Pages / 20 bw illus PB 9780857856609 £16.99 / $29.95 HB 9780857857446 £50.00 / $86.00 Series: Contemporary Food Studies: Economy, Culture and Politics

Food and Femininity

Food and Animal Welfare

Kate Cairns and Josée Johnston

Henry Buller and Emma Roe

This wide-ranging study is the most inclusive exploration available of women's relationship with food.

Cairns and Johnston examine idealized 'food femininities' and culturally-constructed feminine food practices; in doing so, they link food to issues of family, childhood, embodiment, politics, and patriarchy. They probe vital questions: How do women channel their desire for social change through food practices? Why do gendered inequalities persist? How are established notions of food and femininity being challenged?

Guiding a fascinating path through animal welfare issues from farm to fork, the authors explore how welfare is defined, fought for and implemented by farmers, distributors and consumers. From the practicalities and limitations of establishing a basic standard of care for livestock, to the ethics of selling welfare as a product in the supermarket, this study offers empirical insight into a key aspect of the global food system: the lives, deaths and consumption of animals at the core of the food chain.

HENRY BULLER is Professor of Geography at the University of Exeter, UK. EMMA ROE is Lecturer in Human Geography at the University of Southampton, UK.

KATE CAIRNS is a Postdoctoral Fellow in the Department of Sociology at the University of Toronto, Canada. JOSÉE JOHNSTON is Associate Professor in the Department of Sociology at the University of Toronto, Canada.

UK March 2015 / US May 2015 160 Pages / 20 bw illus PB 9780857856647 £16.99 / $29.95 HB 9780857855527 £50.00 / $86.00 Series: Contemporary Food Studies: Economy, Culture and Politics

UK September 2015 / US November 2015 160 Pages / 20 bw illus PB 9780857857071 £16.99 / $29.95 HB 9780857855787 £50.00 / $86.00 Series: Contemporary Food Studies: Economy, Culture and Politics

JOU R NAL OF TH E ASSOCIATION FOR TH E STU DY OF FOOD AN D SOCI ETY

FOOD, CULTURE AND SOCIETY An International Journal of Multidisciplinary Research E D I TO R

Amy Bentley, New York University, USA PAS T E D I TO R S

Visit us online at www.bloomsbury.com/ foodcultureandsociety to: • View a free sample issue

Ken Albala, University of the Pacific, USA Lisa Heldke, Gustavus Adolphus College, USA

• Sign up for TOC Alerts

A DV I S O RY E D I TO R

• Subscribe today!

Warren Belasco, University of Maryland Baltimore, USA

• Submit your next paper

Food, Culture and Society is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as from the world of food beyond the academy.

It brings to bear the highest standards of research and scholarship on all aspects of food studies, as well as a substantial reviews section covering relevant books, films, videos and exhibitions, and a special section on perspectives on teaching.

Print ISSN: 1552-8014 E-ISSN: 1751-7443

Food, Culture and Society is the official publication of the Association for the Study of Food and Society (ASFS). Join ASFS and benefit from a wide range of membership offers!

For complete details on membership, visit the ASFS website www.food-culture.org.

3

Food_Supplement.indd 3

28/05/2014 11:20

ANTHROPOLOGY AND SOCIOLOGY Food Activism

Food Between the Country and the City

Agency, Democracy and Economy

Ethnographies of a Changing Global Foodscape

Edited by Carole Counihan and Valeria Siniscalchi In this collection leading international anthropologists explore food activism across the globe to show how people speak to, negotiate, or cope with power through food.

Each chapter explores why and how people choose food as a means of forging social and economic justice, covering diverse forms of food activism from individual acts by consumers or producers to organized social groups or movements. Case studies include Cuba, Sri Lanka, Egypt, Mexico, Italy, Canada, France, Colombia, Japan, and the USA.

Commensality: From Everyday Food to Feast

Edited by Nuno Domingos, José Manuel Sobral and Harry G. West Building upon the foundation of Raymond Williams’ classic work, The Country and the City, this volume examines how conceptions of the country and the city invoked in relation to food not only reflect their changing relationship but have also been used to alter the dynamics through which countryside and cities, and the food grown and eaten within them, are produced and sustained.

CAROLE COUNIHAN is Professor Emerita of Anthropology at Millersville University, USA. VALERIA SINISCALCHI is Associate Professor at the École des Hautes Études en Sciences Sociales in Marseille, France.

NUNO DOMINGOS is a Post-Doctoral Research Fellow at the Instituto de Ciências Sociais, Universidade de Lisboa, Portugal, and a Research Associate of the Food Studies Centre, SOAS, University of London, UK. JOSÉ MANUEL SOBRAL is Senior Research Fellow at the Instituto de Ciências Sociais, Universidade de Lisboa, Portugal. HARRY G. WEST is Professor of Anthropology and Chair of the Food Studies Centre at SOAS, University of London, UK.

UK December 2013 / US January 2014 264 Pages PB 9780857858337 £19.99 / $29.95 HB 9780857858320 £65.00 / $120.00

UK March 2014 / US May 2014 264 Pages / 7 bw illus PB 9780857855381 £24.99 / $42.95 HB 9780857856494 £75.00 / $128.00

Edited by Susanne Kerner, Cynthia Chou and Morten Warmind Scholars from history, archaeology and anthropology have long studied the human practices and material culture and artefacts associated with communal eating and feasting, but until now these critical insights have not been presented in dialogue with one another. Uniquely, this book fuses insights from anthropologists, archaeologists, historians, religious studies and literary scholars to introduce a truly multidisciplinary and inclusive survey of commensality to the present day.

SUSANNE KERNER is Associate Professor of Near Eastern Archaeology, CYNTHIA CHOU is Associate Professor and Head of Southeast Asian Studies and MORTEN WARMIND is Associate Professor and Head of Studies of Sociology of Religion, all at the University of Copenhagen, Denmark.

UK January 2015 / US March 2015 320 Pages / 50 bw illus PB 9780857857361 £24.99 / $42.95 HB 9780857856807 £75.00 / $128.00

The Never-Ending Feast

Fat

Food Waste

Culture and Materiality

The Anthropology and Archaeology of Feasting

Edited by Christopher E. Forth and Alison Leitch

Home Consumption, Material Culture and Everyday Life

Kaori O'Connor Throughout history, and in all part of the world, feasts, feasting and drinking have been the medium and arena for the display of hierarchy, status and power; the performance of competition and conflict; the negotiation of loyalty and alliances; the mobilisation and exploitation of resources and the creation and consolidation of identity through inclusion and exclusion. The Never-Ending Feast is the first broad, comparative study that draws upon anthropology, archaeology and history to look at the dynamics of feasting across time, cultures and continents in antiquity.

This volume addresses the role of fats in a variety of cultural settings. Topics include the politics of Palestinian olive oil; the allure of pig fat in heritage pork; the material sources of fat stereotypes in classical and biblical texts; the use of harvested fat in aesthetic surgery; and the status of fat in the self-narratives of anorexics.

CHRISTOPHER E. FORTH is the Howard Professor of Humanities and Western civilization and Professor of History at the University of Kansas, USA. ALISON LEITCH teaches in the cultural sociology program at Macquarie University in Sydney, Australia.

UK April 2014 / US June 2014 208 Pages PB 9780857855091 £22.99 / $39.95 HB 9780857856166 £70.00 / $130.00

The Ethnic Restaurateur Krishnendu Ray Based upon an exploration of ethnic restaurateurs in New York, The Ethnic Restaurateur inserts the habits, memories, work and dreams of immigrant entrepreneurs into considerations of food culture in a global city. This is the first book to conceptualise the immigrant restaurateur and pay attention to the peculiar intimacy and yet polarisation which exists between the native and the ethnic that has shaped public cultures of eating and cooking in the United States.

KRISHNENDU RAY is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at New York University, USA.

UK April 2015 / US June 2015 224 Pages / 8 bw illus PB 9780857858368 £19.99 / $29.95 HB 9780857858351 £65.00 / $120.00

In recent years, waste has come to be recognized as a serious subject of study in its own right — not just a redundant, rejected and hazardous after-effect of our lives. Food Waste offers the first academically-grounded account of household waste as a consequence of home consumption and kitchen practice.

Using ethnographic case studies to explore larger global issues and contexts, Food Waste explores the reasons why food ends up in the bin while examining the role of domestic technologies in the formation of waste habits.

DAVID EVANS is Lecturer in Sociology and Research Fellow of the Sustainable Consumption Institute at the University of Manchester, UK.

KAORI O’CONNOR is Senior Research fellow in the Department of Anthropology at University College London, UK.

UK February 2015 / US April 2015 256 Pages / 20 bw illus PB 9781847889256 £17.99 / $29.95 HB 9781847889263 £55.00 / $99.95

David Evans

UK October 2014 / US December 2014 160 Pages / 5 bw illus PB 9780857852335 £17.99 / $29.95 HB 9780857852328 £55.00 / $99.95 Series: Materializing Culture

EBooks are available for your e-reader or library for many of our titles. Please consult our website for pricing and availability.

Translation Rights are available unless indicated otherwise.

Inspection / Exam Copies Books with this symbol are available on inspection / as exam copies and are particularly suitable for course use. You can request them directly from www.bloomsbury.com.

textbook

If you would like to request any other paperbacks on inspection please contact us at askacademic@bloomsbury.com (North and South America) or inspectioncopies@bloomsbury.com (UK and rest of the world).

Bloomsbury Academic is a division of Bloomsbury Publishing Plc. Registered in England No. 01984336.

4

Food_Supplement.indd 4

28/05/2014 11:20

H I S TO RY Food History

A collection of over 80 high-quality sources that will be a key reference work for the study of food history

Critical and Primary Sources Edited by Jeffrey M. Pilcher

Food History is an indispensable four-volume reference collection focusing on food throughout human history. Bringing together around 80 historical and contemporary high-quality sources, with introductory and contextual essays, this is an ideal starting point for research.

The chronological volumes are divided into thematic categories to offer a range of methodological approaches and broad geographical coverage, highlighting the development of the field over time and investigating how food is different at different points in world history.

This will be an essential addition to libraries and a major scholarly resource for researchers of food in world history.

JEFFREY M. PILCHER is Professor of History at the University of Minnesota, USA.

UK July 2014 / US September 2014 2080 Pages HB Set 9780857854230 £595.00 / $990.00 Special introductory price: £550.00 / $890.00 valid until up to 3 months after publication

Volume I. Origins Volume II. Classical and Postclassical Eeras

Volume III. Global Contact and Industrialization Volume IV. Contemporary Trends

The Encyclopedia of American Food and Drink John F. Mariani Praise for the first edition: “Best Reference Book of the Year” Library Journal

A classic reference revised and updated after more than a decade, for a new generation of foodies

“Filled with information to intrigue and inform the scholar, the trivia buff, and the cook.” The New York Times First published in 1983, John Mariani’s Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. Last updated in the late 1990s, it is now back in a handsome, fully illustrated revised and expanded edition that catches readers up on more than a decade of American culinary evolution and innovation.

In addition to over five hundred classic recipes and updates on food trends and other changes to American gastronomy since 1999, for the first time The Encyclopedia of American Food and Drink includes more than one hundred biographical entries.

JOHN F. MARIANI is a columnist for Esquire and Bloomberg News and was nominated three times for the James Beard Journalism Award.

UK January 2014 / US December 2013 576 pages HB 9781620401606 / £30.00 / $35.00 Bloomsbury USA

FORTHCOM I NG FROM B LOOM SB U RY JOU R NALS

GLOBAL FOOD HISTORY E D I TO R S

Katarzyna J. Cwiertka, Leiden University, The Netherlands Megan J. Elias, City University of New York, USA Jeffrey M. Pilcher, University of Minnesota, USA Global Food History is a peer-reviewed, academic journal with an international scope, presenting new research in food history from the foremost scholars in the field. The journal welcomes original articles covering any period from prehistory to the present and any geographical area, including transnational and world histories of food. Submissions on subjects relating to and from contributors outside of Europe and North America are particularly Visit us online at www.bloomsbury.com/globalfoodhistory to: welcomed. In addition to original research, the journal welcomes articles on teaching food history, archival notes, translations, and other essays that • View current Call for Papers help to build the field by encouraging and disseminating documentation; it • Submit a proposal will also contain book reviews.

5

Food_Supplement.indd 5

28/05/2014 11:20

REPRESENTATIVES, AGENTS & DISTRIBUTORS DISTRIBUTION Macmillan Distribution (MDL) Brunel Road, Houndmills Basingstoke RG21 6XS UK T +44 1256 302699 F +44 1256 812521 / 812558 E orders@macmillan.co.uk (trade) E direct@macmillan.co.uk (direct) Bloomsbury USA MPS/BUSA Orders 16365 James Madison Highway Gordonsville, VA 22942 USA T +1 888 330 8477 F +1 800 672 2054 E orders@mpsvirginia.com E customerservice@mpsvirginia.com

BLOOMSBURY UK CONTACTS Bloomsbury Publishing Plc 50 Bedford Square London WC1B 3DP T +44 207 631 5600 E academic@bloomsbury.com ACADEMIC KEY ACCOUNTS MANAGER Phil Prestianni M +44 7733 328663 E phil.prestianni@bloomsbury.com HEAD OF INTERNATIONAL SALES Jacqueline Sells T +44 207 631 5869 E jacqueline.sells@bloomsbury.com Helena O'Leary International Sales Assistant T +44 207 631 5559 E helena.o'leary@bloomsbury.com EUROPE Belgium, France, Germany, Italy, Luxembourg, Switzerland and The Netherlands Rachel Webster T +44 207 631 5918 E rachel.webster@bloomsbury.com MIDDLE EAST & NORTH AFRICA Joleu Edwards T +44 207 631 5824 E joleu.edwards@bloomsbury.com

ASIA Jennifer Cima T +44 207 631 5914 E jennifer.cima@bloomsbury.com INDIAN SUBCONTINENT, AUSTRALASIA & CANADA Joanna Vallance T +44 207 631 5919 E joanna.vallance@bloomsbury.com

BLOOMSBURY OFFICES WORLDWIDE BLOOMSBURY USA 5th Floor 1385 Broadway New York, NY 10018 USA T +1 212 419 5300 E askacademic@bloomsbury.com MEXICO, CENTRAL & SOUTH AMERICA & THE CARIBBEAN Shanta Inshiqaq T +1 212 419 5343 E shanta.inshiqaq@bloomsbury.com LIBRARY SALES (THE AMERICAS) Sonia Dubin T +1 212 419 5321 E sonia.dubin@bloomsbury.com ADOPTION SALES (THE AMERICAS) Mathew Nichols T +1 212 419 5375 E mathew.nichols@bloomsbury.com AUSTRALIA & NEW ZEALAND Bloomsbury Publishing Pty Ltd Level 4 387 George St Sydney 2000 NSW Australia T +61 2 8820 4900 E au@bloomsbury.com www.bloomsburyanz.com INDIA, BANGLADESH, NEPAL, SRI LANKA Bloomsbury Publishing India Pvt Ltd Ground Floor, Vishrut Building DDA Complex, Pocket C-6&7 Vasant Kunj, New Delhi 110 070 India T +91 11 4057 4957, +91 11 4057 4954 E academic-in@bloomsbury.com

AGENTS AND REPRESENTATIVES CANADA Codasat Canada Ltd 1153-56 Street PO Box 19150 Delta, BC V4L 2P8 Canada T +1 604 228 9952 F +1 604 222 2965 E info@codasat.com

ASIA Pakistan M. Anwer Iqbal, Book Bird T +92 42 35956161 M +92 313 8464747 E bookbird@brain.net.pk South Korea Information and Culture Korea T +822 3141 4791 E cs.ick@ick.co.kr

EUROPE Austria, Greece and Cyprus Tyers Book Sales Ltd T +30 210 2133 436 E gellag@hol.gr Central and Eastern Europe Jacek Lewinson T +48 226 283 956 E jacek.lewinson@data.pl Denmark, Finland, Iceland, Norway and Sweden Colin Flint Ltd T +44 1223 565 052 E ben.greig@dial.pipex.com Spain, Portugal and Gibraltar Iberian Book Services T +34 91 8034918 F +34 91 8035936 E pprout@telefonica.net MIDDLE EAST / NORTH AFRICA (EXCLUDING ISRAEL) & MALTA International Publishers Services T +971 4 238 4001 E itpme@emirates.net.ae SOUTHERN AFRICA (Lesotho, Botswana, Namibia, Republic of South Africa, Swaziland) Book Promotions T +27 21 469 8900 E enquiries@bookpro.co.za Rest of Africa Tula Publishing Ltd T +44 1865 553606 E julian@tulapublishing.co.uk

Asia Pacific – Taylor and Francis T +65 67415166 E info@tandf.com.sg Singapore and Indonesia Mohamed Feroz E mohamed.feroz@tandf.com.sg Philippines, Vietnam & Indo-China Jeffrey Lim E jeffrey.lim@tandf.com.sg Hong Kong Andrew Kwan E andrew.kwan@tandf.com.sg Thailand Nonglak Sawaithong E s.nonglak@tandf.com.sg Malaysia and Brunei David Yeong T +603 56301361 E david.yeong@tandf.com.sg China Cynthia Ji E cynthia.ji@tandf.com.sg Taiwan Jason Lin T +886 2 5551 1266 ext. 6291 E Jason.lin@tandf.com.sg RIGHTS Elizabeth White Academic Rights Manager Bloomsbury Publishing Plc T +44 207 631 5879 E elizabeth.white@bloomsbury.com

AFRICA Emily Medcalf M +44 7715 851876 E emily.medcalf@bloomsbury.com

@BloomsburyFood Bloomsbury Food

www.bloomsbury.com/food

BOOK PROPOSALS INSPECTION/EXAM COPIES To request inspection/exam copies online visit www.bloomsbury.com or email askacademic@bloomsbury.com (North and South America) or inspectioncopies@bloomsbury.com (UK and rest of world).

Food_Supplement.indd 6

Jennifer Schmidt, Commissioning Editor, Anthropology & Food E Jennifer.Schmidt@bloomsbury.com Whilst we endeavour to ensure that prices, publication dates and other details are correct on going to press, they are subject to change without further notice.

Imprint is Bloomsbury Academic unless indicated otherwise.

28/05/2014 11:20