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The Restaurants Book
Ethnographies of Where we Eat
Edited by David Beriss and David Sutton

The Restaurants Book brings together anthropological insights into the thoroughly postmodern places we call Restaurants.
 
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Alcohol
A Social and Cultural History
Mack P. Holt
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Beans
A History
Ken Albala
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Bite Me
Food in Popular Culture
Fabio Parasecoli
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Bite Me
Food in Popular Culture
Fabio Parasecoli
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Caviar with Champagne
Common Luxury and the Ideals of the Good Life in Stalin's Russia
Series: Leisure, Consumption and Culture
Jukka Gronow
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Culinary Art and Anthropology
Joy Adapon
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Drinking Cultures
Alcohol and Identity
Thomas M. Wilson
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Eating Out in Europe
Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century
Marc Jacobs and Peter Scholliers
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Feeding the Gods
Memories of Food and Culture in Bengal
Chitrita Banerji
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Food
The Key Concepts
Series: The Key Concepts
Warren Belasco
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Food
The Key Concepts
Series: The Key Concepts
Warren Belasco
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Food and Globalization
Consumption, Markets and Politics in the Modern World
Series: Cultures of Consumption Series
Alexander Nuetzenadel and Frank Trentmann
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Food, Drink and Identity
Cooking, Eating and Drinking in Europe since the Middle Ages
Peter Scholliers
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Garlic and Oil
Food and Politics in Italy
Carol F. Helstosky
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Home Cooking in the Global Village
Caribbean Food from Buccaneers to Ecotourists
Richard Wilk
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Kitchen Secrets
The Meaning of Cooking in Everyday Life
Frances Short
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Land of Milk and Honey
Travels in the History of Indian Food
Chitrita Banerji
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Marketing and Modernity
An Ethnography of Marketing Practice
Series: Explorations in Anthropology
Marianne E. Lien
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Mud, Sweat and Beers
A Cultural History of Sport and Alcohol
Series: Global Sport Cultures
Tony Collins and Wray Vamplew
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Remembrance of Repasts
An Anthropology of Food and Memory
Series: Materializing Culture
David E. Sutton
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