The role of food in different cultures throughout time and in all parts of the world is exploded in this exceptional new three-volume culinary reference. ... Contributors include food specialists, anthropologists, archaeologists, historians, economists, and critics who provided 600 signed articles covering topics such as individual staple foods; the role of food in different holidays and festivals; nutrition and food science; food symbolism and its use in various arts; national cuisines; and biographies of individuals in food history. ... The set features 550 black-and-white photographs and illustrations, with separate eight-page inserts of color illustrations in each volume. ... Public libraries especially will find Encyclopedia of Food and Culture valuable since it does cover a broader ranger of culinary subjects and its alphabetical arrangement of entries is easier to use than the chapter structure ... For academic libraries, large public libraries, or any library with a demand for culinary information, this set is highly recommended.