First published in 1998. Including a wide range of information and recommended for academic libraries, this encyclopedia covers historiography and historians from around the world and will be a useful reference to students, researchers, scholars, librarians and the general public who are interested in the writing of history. Volume II covers entries from K to Z.

First published in 1999. Routledge is an imprint of Taylor & Francis, an informa company.

First published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

First published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

Volume I offers historiographical surveys and general overviews of central topics in the history of world sexualities. Split across twenty-two chapters, this volume places the history of sexuality in dialogue with anthropology, women's history, LGBTQ+ history, queer theory, and public history, as well as examining the impact Freud and Foucault have had on the history of sexuality. The volume continues by providing overviews on the sexual body, family and marriage, the intersections of sexuality with race and class, male and female homoerotic relations, trans and gender variant sexuality, the sale of sex, sexual violence, sexual science, sexuality and emotion, erotic art and literature, and the material culture of sexuality.

From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.