AtoZ World Food covers food culture for 174 countries of the world in six categories: National Cuisine, Regional Cuisine, Daily Meals, Dining Etiquette, Special Occasion Foods, and Food Trivia. Traditional recipes for appetizers, soups, salads, breads, main courses, side dishes, desserts, snacks, and beverages are included.
Hospitality and Tourism provides access to scholarly journals, magazines, and trade publications that cover topics including the cultural and economic aspects of travel and tourism. The database offers current and relevant content that provides well-rounded coverage of both the historical and current state of affairs in the hospitality and tourism industries. The curious traveler will also find a wealth of information, from contents on state parks and information on planning a vacation to full-text travel guides from Fodor's.
Food Culture in Germany
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Food Culture in France
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Food Culture in South America
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Food Culture in Italy
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Food Culture in Great Britain
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Food Culture in the Near East, Middle East, and North Africa
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African American Food Culture
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Food History Almanac
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The Food History Almanac covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum, from extravagant royal banquets to war rations and prison fare; birthdays of important people in the food field; and publication dates for important cookbooks and food texts and first known recipes. Food historian Janet Clarkson has drawn from her vast compendium of historical cookbooks, food texts, scholarly articles, journals, diaries, ships logs, letters, official reports, and newspaper and magazine articles to bring food history alive. History buffs, foodies, students doing reports, and curious readers will find it a constant delight. An introduction, list of recipes, selected bibliography, and set index, plus a number of period illustrations are added value."
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