A global history of restaurants beyond white tablescloths and maître d’s, this book presents restaurants as both businesses and as venues for a range of human experiences. From banquets in tenth-century China to the medicinal roots of French restaurants, the origins of restaurants are not singular – nor is the history this book tells. This book highlights stories across time and place, including how Chifa restaurants emerged from the migration of Chinese workers and their marriage to Peruv...

You can be a missionary by crossing an ocean or by crossing the street.We now have unprecedented opportunities to meet people from every culture and nation. International study and global migration allow us to build relationships with Buddhists and Muslims, students from Singapore and workers from the Middle East. But how do we share the gospel with people from different cultures and worldviews?Crosscultural evangelism can be scary. But veteran crosscultural minister Katie Rawson shows how...

The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The Larder presents some of the most influential scholars in the discipl...