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Books on the topic 'Restaurant; Food Stalls'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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1

Gilman, Nicholas. Good food in Mexico City: A guide to food stalls, fondas and fine dining. iUniverse, 2008.

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2

Simonds, Nina. China's food: A traveler's guide to the best restaurants, dumpling stalls, teahouses, and markets in China. HarperPerennial, 1991.

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3

Group, Vegetarian Resource, ed. Vegetarian journal's guide to natural food restaurants in the U.S. & Canada. 3rd ed. Avery Publishing Group, 1998.

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4

Warshaw, Hope S. Guide to healthy restaurant eating. American Diabetes Association, 2009.

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5

Blake, Weisenthal Debra, ed. Vegetarian times' guide to natural food restaurants in the U.S. and Canada. Avery Pub. Group, 1988.

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6

Wilbur, Todd. Top Secret Restaurant Recipes. Penguin USA, Inc., 2009.

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7

Warshaw, Hope S. Guide to healthy fast food eating. 2nd ed. American Diabetes Association, 2009.

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8

Group, Vegetarian Resource, ed. Vegetarian journal's guide to natural foods restaurants in the U.S. and Canada: Vegetarian Resource Group ; foreword by Lindsay Wagner. 2nd ed. Avery Pub. Group, 1995.

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9

Egerton, John. Southern food: At home, on the road, in history. Knopf, 1987.

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10

Dornenburg, Andrew. Dining out: Secrets from America's leading critics, chefs, and restaurateurs. Wiley, 1998.

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11

Group, Vegetarian Resource, ed. Vegetarian journal's guide to natural foods restaurants in the U.S. and Canada: The Vegetarian Resource Group ; foreword by Lindsay Wagner. Avery Pub. Group, 1993.

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12

Kincheloe, Joe L. The sign of the burger: McDonald's and the cult of control. Westview Press, 1999.

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13

Pope, Gail. Fast food toys. 3rd ed. Schiffer Pub., 1999.

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14

DeLucie, John. The Hunger. HarperCollins, 2009.

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15

Marc, Silverstein, and Food Network (Firm), eds. Food Network best of the Best of. HP Books, 2004.

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16

Zipern, Elizabeth. The tofu tollbooth. Ceres Press, 1998.

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17

Gregory, Christian A. Consumers' use of nutrition information when eating out. United States Department of Agriculture, Economic Research Service, 2014.

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18

DuBoff, Leonard D. The Law (In Plain English)® for Restaurants and Others in the Food Industry. Sourcebooks, Inc., 2006.

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19

DuBoff, Leonard D. The law (in plain English) for restaurateurs and others in the food industry. Sphinx Pub., 2006.

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20

Fieri, Guy. Diners, drive-ins, and dives: An all-American road trip . . . with recipes! William Morrow/Harper Collins, 2008.

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21

Loomis, Bill. Detroit food: Coney dogs to farmers markets. American Palate, a division of The History Press, 2014.

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22

Machlin, Sherri, ed. American Food by the Decades. ABC-CLIO, LLC, 2011. http://dx.doi.org/10.5040/9798400610714.

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A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eatwith all of its myriad ethnic varieties and endless choicesis firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast-food chains, health fads, an
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23

Kelly, Debra. Fishes with Funny French Names. Liverpool University Press, 2022. http://dx.doi.org/10.3828/liverpool/9781800856868.001.0001.

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The book’s focus is the establishment of the French restaurant in London in the mid- to late-nineteenth century and its subsequent development throughout the twentieth and into the first two decades of the twenty-first century. It is also concerned with the place of food as a form of cultural exchange, and how culinary practices are shared within the wider social, cultural, political and economic contexts of a diverse capital city. What happens when a modern Parisian institution arrives in London, a city with its own long-established food traditions and cultures of eating outside the home? Why
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24

Miller, R. K., and T. C. Walker. The 2000 Restaurant & Foodservice Market Research Handbook. Richard K. Miller & Associates, 2000.

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25

Cronk, Loren Kennett. Guide to Natural Food Restaurants. Borgo Pr, 1985.

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26

Fonda, Jane. Forked: A New Standard for American Dining. Oxford University Press, Incorporated, 2019.

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27

Mapes, Gwynne. Elite Authenticity. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780197533444.001.0001.

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Food plays a central role in the production of culture and is likewise a powerful resource for the representation and organization of social order. Status is thus asserted or contested through both the materiality of food (i.e. its substance, its raw economics, and its manufacture or preparation) and through its discursivity (i.e. its marketing, staging, and the way it is depicted and discussed). This intersection of materiality and discursivity makes food an ideal site for examining the place of language in contemporary class formations, and for engaging cutting-edge debates in sociolinguisti
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28

Penfold, Steve. Fast Food. Edited by Jeffrey M. Pilcher. Oxford University Press, 2012. http://dx.doi.org/10.1093/oxfordhb/9780199729937.013.0016.

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Fast food probably originated in 1948, when Dick and Maurice McDonald re-designed their successful restaurant. Few of the brothers' "innovations" were entirely new. They specialized in a small number of familiar foods and applied systematic thinking to production. By fitting into existing and emerging cultures of age, family, leisure and consumption, the brothers' new outlet acquired a social life. Under Ray Kroc's leadership, McDonald's grew from its first outlet near Chicago to more than 300 locations in 44 states by 1961, when he bought out the McDonald brothers for $2.7 million. Over the n
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29

Sietsema, Tom, and Washington Post Staff. America's Best Food Cities. Diversion Publishing Corp., 2016.

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30

Egerton, John. Southern Food. Random House Value Publishing, 1990.

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31

Grace, Rachel P. Omaha Food: Bigger Than Beef. Arcadia Publishing, 2015.

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32

Mack, Glenn R., and Asele Surina. Food Culture in Russia and Central Asia. Greenwood Press, 2005. http://dx.doi.org/10.5040/9798400652431.

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Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food related customs for students and foodies. Vibrant descriptions of the legac
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33

Smith, Andrew F. Food and Drink in American History. ABC-CLIO, 2013. http://dx.doi.org/10.5040/9798216184768.

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This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression “you are what you eat” certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more
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34

Smith, Andrew F. Food and Drink in American History. ABC-CLIO, 2013. http://dx.doi.org/10.5040/9798216184775.

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This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression “you are what you eat” certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more
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35

Smith, Andrew F. Food and Drink in American History. ABC-CLIO, 2013. http://dx.doi.org/10.5040/9798216184751.

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This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression “you are what you eat” certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more
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36

McDonald, Michael R. Food Culture in Central America. ABC-CLIO, LLC, 2009. http://dx.doi.org/10.5040/9798400652349.

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This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth–and in English–for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various
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37

The healthy eater's guide to family & chain restaurants: What to eat in over 100 restaurant chains across America. Chronimed Pub., 1993.

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38

Selling'em by the Sack: White Castle and the Creation of American Food. New York University Press, 1999.

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39

Selling 'em by the sack: White Castle and the creation of American food. New York University Press, 1997.

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40

Allen, Gary, and Ken Albala. The Business of Food. Greenwood Publishing Group, Inc., 2007. http://dx.doi.org/10.5040/9798400622533.

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The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical c
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41

Senker, Cath. McDonald's: The Business Behind the Golden Arches. Lerner Publishing Group, 2016.

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42

Senker, Cath. McDonald's: The Business Behind the Golden Arches. Lerner Publishing Group, 2016.

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43

Goldstein, Myrna Chandler, and Mark A. Goldstein. Healthy Foods. ABC-CLIO, LLC, 2010. http://dx.doi.org/10.5040/9798400662522.

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This book presents research findings about 50 foods that are commonly touted as healthy and educates readers about the medical problems they purportedly alleviate or help prevent. It is always in the best interest of those who market foods to make grandiose claims regarding their nutritional value, regardless of whether actual scientific proof exists to support such a claim. Even diligent and educated consumers often have difficulty discerning facts from mere theory or pure marketing hype. As the incidence of childhood obesity in the United States continues to increase at an alarming rate and
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44

Dining Out in Boston: A Culinary History. University Press of New England, 2016.

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45

Dining Out in Boston: A Culinary History. University Press of New England, 2016.

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46

Jacob, Jeanne. Food Cultures of Japan. ABC-CLIO, LLC, 2021. http://dx.doi.org/10.5040/9798400652554.

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This addition to the Global Kitchen series explores the cuisine of Japan, from culinary history and important ingredients to essential daily and special meals. When we think of Japanese food in the United States, certain images come to mind: sushi, ramen, and hibachi restaurants. But what is food like in this island nation? What do people eat and drink every day? Are food concerns similar to those in the United States, where obesity is a major issue? This volume offers comprehensive coverage on the cuisine of Japan. Readers will learn about the history of food in the country, influential ingre
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47

Laedtke, Joe, and Lori Fredrich. Milwaukee Food: A History of Cream City Cuisine. Arcadia Publishing, 2013.

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48

Fredrich, Lori. Milwaukee Food: A History of Cream City Cuisine. Arcadia Publishing, 2015.

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49

National Geographic Society (U.S.). Great American eating experiences: Local specialties, favorite restaurants, food festivals, diners, roadside stands, and more. 2016.

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50

McLean, Alice L. Asian American Food Culture. Greenwood Press, 2015. http://dx.doi.org/10.5040/9798400615115.

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Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusio
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