NEW FROM ALTAMIRA PRESS

AltaMira Press, a division of Rowman & Littlefield Publishing Group, is pleased to announce AltaMira Studies in Food and Gastronomy with Ken Albala, noted food scholar and historian, as General Editor. AltaMira Press, known for its anthropology program, is a perfect platform for this expansion into food studies. AltaMira Studies in Food and Gastronomy will encompass a diverse line of food-related titles:

• food history
• interdisciplinary food studies monographs
• general interest
• popular trade
• textbooks for food studies courses and culinary schools
• professional titles for food scholars and chefs
• scholarly cookbooks
• references for students and foodistas.

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, and co-edits the journal Food, Culture and Society. He has written a number of books including Eating Right in the Renaissance; Food in Early Modern Europe; Cooking in Europe, 1250-1650; The Banquet: Dining in the Great Courts of Late Renaissance Europe; and Beans: A History and coauthored The Lost Art of Real Cooking. Ken also edited three food series and several major encyclopedias.

After collaborating for a decade on food reference works, Ken and Wendi Schnaufer, now Executive Editor at AltaMira Press, have joined forces again. With AltaMira Studies in Food and Gastronomy, they are expanding their acquisitions and market reach while retaining the highest standards for content and editing and ethics in author relations.

The AltaMira Studies in Food and Gastronomy series begins with these two books:

Three World Cuisines: Italian, Mexican, and Chinese by Ken Albala

This textbook begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. More than 150 of Albala’s recipes complete the instruction, inspiring students to learn how to cook in a fundamental way. Learn more.

Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century by Erica J. Peters

This book explores how people in Vietnam used food and drink to strengthen their social position during the "long" nineteenth century, from the 1790s to the 1920s. Learn more.

Ken and Wendi look forward to hearing from you and welcome your book proposal. The AltaMira prospectus is here.

Thank you.

Wendi Schnaufer, AltaMira Press

Ken Albala, University of the Pacific