Books in the Foods and Nations series

The first comprehensive history in English of the food of Spain.

Drawing on archaeological evidence and a wealth of oral and written history, this book reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today.

A colourful history of Italian food, Al Dente showcases the dazzling assortment of wines, cheeses, breads, vegetables and salamis that have pushed Italy's cuisine to the forefront of global popularity, from ice-cream parlour and pizza shop to Michelin-starred restaurants today.

Feasts and Fasts: A History of Indian Food is an exploration of Indian cuisine in the context of the country's religious, moral, social and philosophical development.

One of the first books in a new Food Histories series from Reaktion, Beyond Bratwurst takes a close look at food culture in Germany, illuminating the surprisingly exciting and diverse culinary history and contemporary appetite of the European Nation.

A comprehensive account of France's rich culinary history.

A history of food in Australia spanning 65,000 years.