This teacher's guide to the intermediate anthology and workbook suggests a variety of classroom communicative activities for both pairs and small groups.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

The history of manoomin, wild rice, told through cultural practice, traditional ecological knowledge, scientific observation, and inspired dishes that feed the senses and the body.

"A pioneer in the local field-to-fork movement showcases the fantastic bounty of America's Midwest with recipes from his storied St. Paul restaurant. Lenny Russo, chef at Heartland in St. Paul, was inspired by the lakes, fields, farms and orchards of his adopted homeland to create 100 delectable recipes including Midwestern Cassoulet, Sweet Corn-Black Barley Cakes, Chocolate-Sorghum Custard Tart, Freshwater Bouillabaisse, Wild Rice Salad with Baby Kale and Blue Cheese, Fennel-Cured Whitefish with Danish Brown Bread Salad and dozens more."--provided by Amazon.com.

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.

The Oxford Handbook of North American Archaeology reviews the continent's first and last foragers, farmers, and great pre-Columbian civic and ceremonial centers, from Chaco Canyon to Moundville and beyond.