This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent ‘hole in the wall’ ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality. While the first storyline insists that anybody can be a foodie, the second asks foodies to look in the mirror and think about their relative social and economic privilege. By simultaneously considering both of these stories, and studying how they operate in tension, a delicious sociology of food becomes available, perfect for teaching a broad range of cultural sociology courses.

Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup

Whether you’re a fan of Polish cooking or a gourmet looking for exciting new flavors, Polish Foodies Cookbook will take you on a spectacular culinary tour that will stimulate your taste buds. From heart-warming breakfasts and comfort food to mouth-watering desserts, this cookbook will show you the best that the Polish cuisine has to offer. And all that with a personal touch and evocative storytelling – the authors share their love for food, their family stories and information about the dishes’ rich cultural background. Karolina and Patryk open the door of their kitchen and invite you for a captivating culinary journey – come in! Why Polish Foodies Cookbook is a must-have in your cookbook library: 190+ mouth-watering, memorable recipes interweave with engaging storytelling, making this book an absolute go-to in every kitchen. Easy to get your hands on – the book will reach you in an electronic form right after the purchase. New flavor combinations and unexpected ingredients will inspire any chef. Polish Foodies, Karolina and Patryk’s blog, and Facebook group on Polish cuisine, are already followed by thousands of people worldwide. Simple, straightforward instructions. Most of the dishes can be prepared with very little experience. The authors gathered recipes passed on in their families through generations. As a result, you are guaranteed that all the recipes have been tried and tested, and the instructions and proportions are perfectly balanced. This cookbook will give you a taste of authentic cuisine enjoyed through the centuries. Recipes that make cooking playful and exciting – great choice for cooking with children! The comprehensive selection of all the meals categories: breakfasts, lunches, dinners, desserts, drinks, side dishes, and many others. The intuitive layout, clear font, and simple yet detailed instructions make the book really appealing and easy to use. Authentic meals enjoyed by Polish families on a daily basis – food which you will see on the dining room tables in every Polish household. Beautiful photos complementing every recipe. Simple, cheap, and easy-to-find ingredients. Recipes with a personal touch and captivating insight into Polish tradition, embodying the spirit of the Poles. Language full of joy, enthusiasm, and love for food.

FOODIES TOP 100 is a selection of one hundred of Foodies of SA's best-loved and most-shared recipes of 2018/2019! Since launching just over three years ago, we have been absolutely overwhelmed by the support shown to us by South Africans and South African food enthusiasts worldwide. The recipes featured in this book have been watched millions of times across Facebook, Instagram and YouTube, have been shared hundreds of thousands of times and have ended up on countless dinner tables across the country. And now they have been conveniently packaged into the pages of one awesome cookbook for you to enjoy.

The Melbourne food scene is alive and well! No matter the world’s financial position, Melburnians it seems still want to enjoy good food. Fresh produce markets are buzzing with customers, great food stores are busy, bakery shelves are cleared of sourdough loaves by mid-afternoon and our chocolate makers are rolling chocolate truffles as fast as they can. Discerning food writers Allan Campion and Michele Curtis have once again scoured the city in their search for the best produce, products and service. From sourdough bread in Brighton, to gyoza in Camberwell and fresh mozzarella in Carlton, discover the wonderful butchers, bakeries, delis and farmers’ markets that help make Melbourne one of the world’s great food capitals. The Foodies’ Guide to Melbourne will place the city’s best kept food secrets at your fingertips. This year’s edition is fully updated, with lots of reviews of new stores that have opened over the last year. It will also be printed in full colour for the first time and features a new, modern design.

Discerning food writers have turned Sydney upside-down to unearth the city's best produce and products. From markets to wine merchants, butchers to bakers and greengrocers to fishmongers, this year's guide reveals all the suppliers you'll need in your search for outstanding ingredients and food.

Brisbane foodies have a wealth of fresh, locally grown foods at their fingertips. Finally, the bible for the burgeoning Brisbane foodie scene has arrived. The Foodies’ Guide to Brisbane contains reviews of all the Brisbane foodie hotspots, as well as detailed sections on the Gold Coast and Tambourine Mountain, the Sunshine Coast, and Stanthorpe, including a chapter on the local producers: the sea-grape growers, blood cockle harvesters, peppercorn growers, buffalo cheese makers, tropical fruit growers and vanilla growers that make the Brisbane foodie scene so vibrant. Featuring spotlights with handy hints, such as how to store quality chocolate in Brisbane’s humid conditions, and delving into Brisbane’s coffee culture explosion, The Foodies’ Guide to Brisbane is for everyone who enjoys the hunt for the best food around.

The Foodies’ Guide to Melbourne will place the city’s best kept food secrets at your fingertips. With wonderful little hole-in-the-wall businesses popping up every day, who can keep track of where to find the best of the best in Melbourne? Discerning food writers Allan Campion and Michele Curtis can. And they’re sharing their secrets, for the tenth year in a row. Between their search for the perfect macaron and their encyclopedic knowledge of the best middle-eastern food hotspots, they’ve covered the city from top to bottom. Fully updated, with lots of reviews of new stores that have opened over the last year, it’s an essential guide to all the places worth knowing about. Printed in full colour, featuring a sleek design and a new pocket-ready format, this year’s edition is full of surprises.

The history of Delhi has been told and retold many times. Often the intent is to use history as an ideological tool for staking a claim to the present of the city. In Intizar Husain’s retelling, it is the tale itself that becomes delectable. A popular recital that highlights the forgotten nuances of the story, Once There was a City Named Dilli, is a celebration of the people and culture that made the city unforgettable. Forts, walled cities, bazaars, diwan khanas, durbars, and the Yamuna itself come alive in this ode to a capital serenaded and ravaged by powerful kings and chieftains over time.