Keith Morrison has worked in the UK and East Asia, formerly at the University of Durham, UK and in Macau, as Vice-Rector. He is the author of thirteen books, including Research Methods in Education (6th edition) and A Guide to Teaching Practice (5th edition). He is editor of the journal Evaluation and Research in Education.
The editors of this Reader have compiled an excellent group of papers. <br>- Sara A. Quandt, Wake Forest University School of Medicine <br> Food and Culture: A Reader, a collection of essays about what and how we eat... is in spots a delicious treat. <br>Reading About Eating<br>-Times (Bay City, MI), Jan. 20, 1998 <br> The reader should read more than one or two pieces before passing judgement; subject matter and clarity vary greatly. But certainly everyone can find something to eat on this literary smorgasbord... most will find interesting the chapter on Industrial Foods. <br>The Culinary Bookshelf<br>-Culinary Historians of New York, Winter 1998 Vol.11 No.2 <br>. . . a delicious treat . . . It's scholarly, annotated and dense, and fun reading. <br>- Kalamazoo Gazette, 20 January 1998 <br>. . . a delicious treat . . . It's scholarly, annotated and dense, and fun reading. <br>- New Orleans Times-Picayune, 10 December 1997 <br>