Ken Albala is Professor of History and Director of Food Studies at the University of the Pacific, USA.
Overall, this work educates readers on what it means to be 'at the table' throughout the world. It is accessible to everyone—and all who love to cook . . . . Summing Up: Recommended. All levels of students; general readers; professionals/practitioners. * Choice * This tasty roundup of global meal rituals (including recipes!) will be a welcome addition. * Library Journal * This is an interesting introduction to world culinary traditions that will be a useful resource for students of anthropology, sociology, food studies, and culinary arts. * Booklist * This is a fascinating work that contains much valuable material. . . . [I[t will be welcome in large collections and those specializing in the culinary arts. * ARBA *