The study of food and eating has a long history in anthropology, beginning in the nineteenth century with Garrick Mallery and William Robertson Smith ( Mintz and Du Bois , 2002). The anthropology of food consists of various perspectives , vary from , single commodities and substances, food and social change, food insecurity, eating and ritual, eating and identities , instructional materials, gastronomy, etc. Gastronomy is the relationship between culture and food .This review belongs to some gastronomical studies which have been published by “Greenwood Publishing Group ” . These books cover all geographical diversity of the earth and have been published in the name of ” Food culture in …” . Longs and Vargas (2005) , have contributed in the study of food culture by their own book ” Food Culture in Mexico “, in which they have mentioned the role of corn, beans, squash, tomato, and Chile peppers (most important foods in the Mexican traditional diet) , in the Mexican food culture. They have also studied Mexican women , who have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand and Mexican ways of eating , special occasions, including the main fiestas and the rites of passage . (Food Culture in Mexico , 2005) Lynn Marie Houston (2005) , by his book , ” Food in the Caribbean ” , reflects varied Caribbean food culture which has different traditions . In one hand she has pointed out to a food tradition that comes from different ethic groups who peacefully maintaining their traditions and customs while blending together, and in the other hand traditions which comes from the history of violent European conquest, the importation of slaves from Africa to the Caribbean region . (Food in the Caribbean , 2005) José Rafael Lover and a Ainoa Larrauri (2003) , by looking on five centuries of cultural blending in South America argue that this cultural mixture is resulted in a stable food culture. The traditions of the primary groups – Red Indians , Europeans, and Africans have made South American food culture , however they believe that the foods of the red Indians pre-European contact still play more important role than other traditions. (Food culture in South America , 2003 ) Xavier Medina (2004) , has investigated the Spanish food culture , with the emphasizing on Spain’s geographical location at the crossroads of Europe and North Africa. Along whit his describing unique food culture in each region , he has pointed out that how food practices and dishes in the Iberian Peninsula have developed over the centuries. Medina in his book ” Food culture in Spain” , also has described typical dishes and drinks, especially the Spanish wines , everyday routine of eating out, home cooking and the special roles of Spanish kitchen. (Food culture in Spain , 2004) Fabio Parasecoli (2005), in his book ” Food culture in Italy ” , has provided a view of Italians cook , eat, and think about food and has described the Italian foodstuffs and classic ingredients . Parasecoli has given an overview of the typical daily routine of meals and snacks and the changing role of women , enclosing by the current concerns about the food supply, and benefits of the Mediterranean diet . (Food culture in Italy , 2005) Julia Abramson (2007), has illuminated the French way of life and what the popular cooking is. She has reminded major french foods and ingredients, cooking, typical meals, eating out, and diet and health. (Food Culture in France , 2007) Fran Osseo-Asare in his book (2005) , has illuminated West, southern, and Central African cuisine and has given an understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. (Food Culture in Sub-Saharan Africa, 2005) Peter Heine (2004) has indicated the similar cuisines of the Near East, Middle East, and North Africa, their ancient cultures and variable climates, ranging from Mediterranean to desert. Heine has shown that , since the major monotheistic religions developed in this area , religion plays most important role in eating habits of the people in the Near East, Middle East, and North Africa . (Food Culture in the Near East, Middle East, and North Africa, 2004) Glenn Randall Mack and Asele Surina (2005) , in their research about food culture of Russia and Central Asia , have pointed out the diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, and focus on the main elements of contemporary cuisine and food-related customs . (Food culture in Russia and Central Asia ,2005) Colleen Taylor Sen (2004) , in her book “Food Culture in India” , has emphasized specially on the extreme diversity of Indian food culture. She believes that India has no national dish or cuisine, however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent’s food-ways and argues that there are also common ways of thinking about food. (Food Culture in India,2004) Jacqueline Newman (2004) , has focused on requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition of Chines culture , culture which many scholars argue , for the interest and honor given to food and its rituals can be labeled as food culture. (Food culture in China,2004)
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