Hospitality & Culinary Arts

"Be Our Guest offers readers the most comprehensive analysis of guestwork in tourism that has been produced to date. In weaving together the constellation of political and economic factors that exist across multiple scales, the case is made for how and why so many tourism-dependent areas of the United States have developed a dependency on temporary foreign workforces." - Publisher

"This timely book presents a unique collection of "new normal" trends, issues, and challenges of tourism and hospitality management and practices from the perspective of the COVID-19 pandemic." - Publisher

"Code Noir is a cookbook steeped in history. Not only because of its title, which refers to a seventeenth-century decree in which King Louis XIV outlined the rules about how enslaved Africans in the French colonies should be treated, but also because it sheds light on the food and people who suffered through the gruesome course of history and came together in the Caribbean, bringing ingredients from the Old and New World to one plate." - Publisher

"Dark Gastronomy explores the culinary traditions under dark times such as wars, battles, disasters, epidemics, genocides, famines, and unusual mass deaths." - Publisher

"Part travelogue, part culinary history, all capitalist critique-comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now." - Publisher