Alcohol - ASFS – Association for the Study of Food and ...



TheASFS GuidetoUseful TitlesinFood StudiesByJeffrey P. MillerAssociate Professor - Colorado State UniversityJonathan DeutschProfessor – Drexel UniversitySoo KangAssociate Professor - Colorado State University? 2017 Jeffrey P. Miller - All Rights ReservedUseful Titles in Food StudiesA (mostly) Annotated BibliographyOne of the most frequent requests on the ASFS listserv is suggestions for books, journals, and articles. Most of the netizens of the list are cheerful responders and most requests are met with numerous suggestions. I thought it would be useful to many of us to have a bibliography of widely used and useful titles in food studies. Finding the time to assemble and annotate such a list always seemed to escape me, until I fell (quite literally) into the opportunity. On Memorial Day 2010, I broke my foot in a fall and was confined at home for a while. The attraction of daytime television evaporated before noon on the first day of my sick leave, leaving me to fill my summer in a more constructive way. The result of that copious free time was the beginnings of this list. While this list is extensive, it is in no way exhaustive. The list of useful titles could be much larger, but as someone once said, great is the enemy of the good, so I opted for a good list that could be put in circulation quickly and I will update it as time allows and suggestions arrive. In particular, the memoir section could have been much longer; it seems everyone with a word processor has written, or is writing, a food-based memoir. The single subject booklist probably has room for significant expansion as well- something I will do as more titles cross my inbox.Due to the multi-disciplinary nature of this discipline, many of these books could have been put in a different category, but choices had to be made; I take responsibility for those choices. I welcome suggestions for additions – contact me via e-mail: jeffrey.miller@colostate.edu. (Editor’s Note: I am grateful to Andy Smith who shared his list of single-subject food titles with me. A perusal of that list gave me the idea to begin a more comprehensive food studies bibliography as part of this collection of materials that I hope proves useful to educators, students, researchers and friends of food studies. Andy’s list forms the core of the single subject section. Lisa Heldke also contributed by sharing a list of titles she had culled from a thread on the ASFS listserv in 2007. A tip o’ the toque to both of you.)AlcoholAlexander, Jeffrey. (2013). Brewed in Japan: The evolution of the Japanese beer industry. Vancouver: University of British Columbia Press. (Both socio-historical and technical perspectives of beer making in Japan since 1854.)Asher, G. (2011). A vineyard in my glass. Berkeley: University of California Press. (A series of essays illuminating the characteristics of famous wine making regions in California and Europe, as well as how they are embodied in the personalities of the wine they produce.)Barr, Andrew. (1999). Drink: A social history of America. New York: Carroll and Graf. (A history of alcohol as a social lubricant in America.)Belfrage, Nicholas. (2009). The finest wines of Tuscany and central Italy: A regional and village guide to the best wines and their producers. Berkeley and Los Angeles: University of California Press. (Informational book for wine aficionados on the finest wines of Tuscany from a seasoned Tuscany wine expert.)Camuto, Robert. (2008). Corkscrewed: Adventures in the new French wine country. Lincoln: University of Nebraska Press. (Insights garnered from a trip through many of the wine regions of France.)Camuto, Robert. (2010). Palmento: A Sicilian wine odyssey. Lincoln: University of Nebraska Press. (Sicily viewed through a wine lens.)Carlin, Joseph M. (2009). Cocktails: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Carson, Gerald. (1963). The social history of bourbon: An unhurried account of our star-spangled American drink. New York: Dodd, Mead & Company. (Explores the role of bourbon in American history, manners, and culture, including the Whiskey Rebellion and fur trade.) Chrzan, Janet. (2013). Alcohol. Social drinking in cultural context. London: Routledge. (Ideal for students to examine their beliefs about and use of alcohol; a companion text for teaching the primary concepts of anthropology to first-or second year college students.)Cochran, Thomas. (1948). The Pabst Brewing Company. New York: New York University Press. (Reprinted by BeerBooks, also available on-line from Questia.) Colman, Tyler. (2008). Wine politics: How governments, environmentalists, mobsters, and critics influence the wine we drink. Berkeley: University of California Press. (An examination of the politics of the wine trade from the economics discipline.)Conrad, Barnaby III. (1988). Absinthe: History in a bottle. San Francisco: Chronicle Books. (Combines art history, sociology, and diaries to describe the highs and lows of absinthe.) DeBovoise, M.B. (2008). Bordeaux/Burgundy: A vintage rivalry. Berkeley and Los Angeles: University of California Press. (Argues the wine differences coming from Burgundy and Bordeaux, pointing out weaknesses of each and the culture of wines from these regions.) Epstein, Becky Sue. (2011). Champagne: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Foss, Richard. (2012). Rum: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Guy, Kolleen. (2003). When champagne became French: Wine and the making of a national identity. Baltimore: Johns Hopkins University Press. (Development of the champagne industry between 1820 and 1920 and its role in status and national identity.)Hales, Steven D. (2008). Beer & philosophy: The unexamined beer isn’t worth drinking. Epicurean Trilogy. Malden: Blackwell Publishers. (Provides interesting and humorous arguments on how philosophical drinking beer can be.) Herlihy, Patricia. (2012). Vodka: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Holt, Mack (Ed). (2006). Alcohol: A social and cultural history. Oxford: Berg Publishers. (Collection of essays from Europe, Australia and the US covering the late Middle Ages to the modern day.) Jacobs Somonson, Lesley. (2012). Gin: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Jané, Maria. (2008). Wine in Ancient Egypt: A cultural and analytical study. Oxford, UK: Archaeopress. (Viticulture and oenology in ancient Egypt.) Johnson, Hugh. (1989). Vintage: The story of wine. New York: Simon and Schuster. (Detailed history of wine from pre-history to modern times.)Kosar, Kevin. (2010). Whiskey: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Lacey, Hugh. (2003). Seeds and their sociocultural nexus. In Robert Figueroa & Sandra Harding (Eds.), Science and other cultures: Issues in philosophies of science and technology. New York: Routledge. (Argues that the value of transgenic seeds depends on the sociocultural nexus of which they are a part.)Lea, A.G.H. & Piggott, J.R. (Eds.). (2003). Fermented beverage production, 2nd ed. New York: Kluwer Academic/Plenum Publishers. (Essential science and technology guide for anyone in the business of selling or producing fermented alcohol.)Lender, Mark & Martin, James. (1987). Drinking in America: A history. New York: Free Press. (This title was well reviewed by the New York Times.)Lerner, Michael. (2007). Dry Manhattan: Prohibition in New York City. Cambridge: Harvard University Press. (Details the culture shift prohibition aimed for in the 1920s and how the culture shift occurred in immigrant living areas and a few other places.) Lesko, Leonard. (1978). King Tut's wine cellar. B.C. Scribe Publications. (Reviews wine of Ancient Egypt.)Linnekin, Baylen J. (2011). 'Tavern talk' & the origins of the assembly clause: Tracing the first amendment's assembly clause back to its roots in colonial taverns. (Argues that the first amendment to peaceably assemble emerged from tavern gatherings.)Mancall, Peter. (1995). Deadly medicine: Indians and alcohol in early America. Ithaca: Cornell University Press. (Partial contents available through Google Books.)McGovern, Patrick E. (2009). Uncorking the past: The quest for wine, beer, and other alcoholic beverages. Berkeley: University of California Press. (How humans strived to create and enjoy the perfect alcoholic beverage across cultures.)McGovern, Patrick E. (2003). Ancient wine: The search for the origins of viniculture. Princeton: Princeton University Press. (History of grapes and wine production. Insights into the cultural and economic effects of wine and wine trade in ancient cultures. Extensive preview available on Google Books.)Millon, Marc. (2013). Wine: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Phillips, R. (2016). Alcohol: A History. Chapel Hill, NC: University of North Carolina Press. (Broad scope: social and production issues from Neolithic to modern day.)Powers, Madelon. (1998). Faces along the bar: Lore and order in the workingman’s saloon, 1870 – 1920. Chicago: University of Chicago Press. (Social history of the saloon in its American heyday.)Reichl, Ruth, Ed. (2007). History in a glass: Sixty years of wine writing from Gourmet. New York: Modern Library. (The best essays about wine from Gourmet magazine’s 65 years of publication.) Russell, Inge & Stewart, Graham. (Eds.). (2014). Whisky: Technology, production, and marketing. Oxford: Academic Press. (Explains the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product.)Simon, André L. (1971). The History of Champagne. London: Octopus Books Limited. (Written for wine merchants’ information, depends on old records of London and provincial firms, providing strict accurate facts and figures on the trade.)Smith, Barry C. (2007). Questions of taste: The philosophy of wine. Oxford: New York. (Examines the relationship between a wine's qualities and our knowledge of them.)Smyth, Adam. (Ed.). (2004). A pleasing sinne: Drink and conviviality in seventeenth century England. Cambridge: D.S. Brewer. (Collection of essays from the Drink and Conviviality Conference at the University of Reading, 2001.)Stewart, Bruce. (2011). Moonshiners and prohibitionists: The battle over alcohol in Southern Appalachia. Lexington: University Press of Kentucky. (An attempt to dispel the stereotype of the southern moonshiner and elucidate the influences leading to alcohol production in this region while exhibiting its relevance even still today.) Varriano, John. (2010). Wine: A cultural history. London: Reaktion Books. (A history of wine in western civilization and, momentarily, eastern civilization and how they affected the other.) Wallace, Benjamin. (2008). The billionaire’s vinegar: The mystery of the world’s most expensive bottle of wine. New York: Crown Publishers. (Interesting popular account of the wine “forger” Hardy Rodenstock and his sale of wine attributed to the collection of Thomas Jefferson.)Wilson, J. (2010). Boozehound: On the trail of the rare, the obscure, and the overrated in spirits. Berkeley: Random House Digital. (A narrative of Washington Post’s spirits writer voyages around the world sipping distilled beverages and conferring with their artisanal creators.)Wondrich, David. (2015). Imbibe! From absinthe cocktail to whiskey smash, a salute in stories and drinks to "Professor" Jerry Thomas, pioneer of the American bar. New York: Penguin Group. (Colorful history of American drink classics with recipes.)?Zapata, Ana & Nabhan, Gary. (2004). Tequila: A natural and culinary history. Tucson: University of Arizona Press. (Slim volume, but lots of information about agave and the products that come from it, especially tequila.) Agriculture/Plant ScienceAllen, Patricia. (2004). Together at the table: Sustainability and sustenance in the American agrifood system. University Park: Pennsylvania State University Press. (Analysis of the community food security and sustainable agriculture movements.) Anderson, Eugene, Pearsall, Deborah, Hunn, Eugene & Turner, Nancy. (2011). Ethnobiology. Hoboken: Wiley-Blackwell. (Textbook covering most of the major areas of the field.) Arvanitoyannis, Ioannis. (2007). Waste management for the food industries: A volume in food science and technology. San Francisco: Elsevier Academic Press. (Nine separate food industry categories are thoroughly investigated in an effort to help combat food waste.)?Bailey, Britt & Marc Lappe (Eds.). (2002). Engineering the farm: Ethical and social aspects of agricultural biotechnology. Washington, DC: Island Press. (Social and ethical issues surrounding the production and consumption of GMOs, with leading thinkers and activists taking a broad theoretical approach to the subject.)?Blaxter, Kenneth & Robertson, Noel. (1995). From dearth to plenty: The modern revolution in food production. Cambridge: Cambridge University Press. (Discusses the advances in agricultural technology and how they were integrated into food production business in the UK.)Block, Eric. (2010). Garlic and other alliums: The lore and the science. Cambridge: The Royal Society of Chemistry. (Academic narrative about garlic and other alliums in literature, botany, and phytochemistry.)Brechin, Gray, & Dawson, Robert. (1999). Farewell, promised land: Waking from the California dream. Berkeley: University of California Press. (Reviews California’s changed environment related to loss, mining, farming, cities, energy and health.)Broadway, Michael & Stull, Donald (2013) Slaughter house blues: The meat and poultry industry in America (2nd Ed.) Belmont: Wadsworth. (Describes the results of field research in communities in the U.S. and Canada that host beef, pork, and poultry raising, as well as slaughter and meat-packing facilities.)Bruce, Donald & Bruce, Ann (Eds.). (2000). Engineering genesis: The ethics of genetic engineering in non-human species. London: Earthscan Publications. (Authors analyze the ethical and social implications of biotechnology, offering contrasting perspectives and insightful arguments which enable readers to form their own judgements.)Campbell, Mora. (1996). Farmers and food: Ethical issues in agriculture. In R. Jannasch (Ed.), Agricultural ethics: A farmer’s perspective (20-25). Truro: Rural Research Centre, Nova Scotia Agricultural College. (Issues farmers must consider regarding production, harvest, and sales.) Carolan, Michael S. (2011). Embodied food politics. Farmham: Ashgate Publishing. (A collection of case studies to support the argument that the transformation in food ways at the local community level exemplify a changing landscape of opinion about industrial food at large.)Carpenter, Novella, & Rosenthal, Willow. (2011). The essential urban farmer. New York: Penguin Group Illustrations. (A guide to the creation and maintenance of a garden at home through the cultivation of vegetables, animals, and orchards.)Carroll, John. - Carroll’s Trilogy about Organic Farming and Sustainability in New England:(2005). The wisdom of small farms and local food: Aldo Leopold’s land ethic and sustainable agriculture.(2008). Pastures of plenty.(2010). The real dirt: Toward food sufficiency and farm sustainability in New England. (all) Durham, NH: University of New Hampshire, NH Agricultural Experiment Station.Clark, Sean, & Sayre, Laura. (2011). Fields of learning: The student farm movement in North America. Lexington: University Press of Kentucky. (A study on student farms that explores a very broad scope of food through agriculture and higher education.) Cullather, Nick. (2010). The hungry world: America’s cold war battle against poverty in Asia. Cambridge: Harvard University Press. (Historical approach to issues around the Green Revolution with emphasis on negative effects of the Green Revolution.)Edwards, Everett E. & Rasmussen, Wayne, D. (1942). A bibliography on the agriculture of the American Indians. Washington, D.C.: U.S. Dept. of Agriculture.European society for agricultural and food ethics. (2006). Ethics and the politics of food: Preprints of the 6th congress of the European society for agricultural and food ethics, EurSAFE 2006. Wageningen Academic Publishers. (Reveals new food problem areas and guidelines for approaching them.) Fairlie, Simon. (2010). Meat: A benign extravagance. White River Junction: Chelsea Green Publishing. (Argues that meat can be sustainable and offers a plan to make it so. Also argues that grazing can be a plus in a controlled ecosystem.)Fritz, Emanuel. (1960). The development of industrial forestry in California. Seattle: University of Washington College of Forestry. Fromartz, Samuel. (2006). Organic, Inc.: Natural foods and how they grew. New York: Harcourt. (History/overview of organic food business. Comparisons to traditional agri-biz.)Galarza, Ernesto. (1977). Farm workers and agribusiness in California, 1947-1960. Notre Dame: University of Notre Dame Press. (Focuses on agriculture labor relations of the mid-20th century.) Gates, Paul W. (Ed.). (1979). The fruits of land speculation. New York: Arno Press.Gates, Paul W. (1975). Public land disposal in California. Agricultural history, 49(1), 158-178. (Explains the pattern of ownership of California farms is due to early land policies.)Goodland, Robert. (1998). The case against the consumption of grain-fed meat. In David A. Crocker & Toby Linden (Eds.), Ethics of consumption: The good life, justice, and global stewardship. Lanham: Rowman & Littlefield, (Essays evaluate the impact of consumption practices on our lives, institutions, other people, and the environment.) Goodman, David. & Redclift, Michael. (1991). Refashioning nature: Food, ecology, and culture. New York: Routledge. (How food, agriculture, environment, and the household contribute to the development of the modern food system.) Gottschalk, Ingrid & Leistner, Tabea. (2012). Consumer reactions to the availability of organic food in discount supermarkets. Article first published online: 2012 Mar. 21. (Study shows that an initial organic purchase at a discount store is likely to lead to follow-up purchases.)Gumprecht, Blake. (1999). Los Angeles River: Its life, death and possible rebirth. Baltimore: The Johns Hopkins University Press. (Written both as a history and promotion to help clean up the river and revitalize it to where it once was as a source of water, nature, and life for the city.) Gutiérrez, Ramón & Orsi, Richard J. (Eds.). (1998). Contested Eden: California before the gold rush. Berkeley: University of California Press. (4-volume series with essays, photos, history of the state, exploration of the people’s interaction with nature, and evolution of the culture.)Hans, Jenny. (1961). E.W. Hilgard and the birth of modern soil science. Pisa: Collanda della Revista "Agrochimica." Hanson, David., & Marty, Edwin. (2012). Breaking through concrete: Building an urban farm revival. Berkeley: University of California Press. (A look into the rise of urban agriculture with a tour of urban farms, community gardens, and environments across America.) Hobhouse, Henry. (1999). Seeds of change: Six plants that transformed mankind. Washington, DC: Shoemaker & Hoard. (Popular history of quinine, potato, sugar cane, cocoa, cotton and tea. Interesting comments on slavery as a system.)Holland, Alan. (1997). Animal biotechnology and ethics. New York: Springer. (Balanced review of biotechnology practices as they apply to animals.)Holt, Georgina & Reed, Matthew (Eds.). (2006). Sociological perspectives of organic agriculture: From pioneer to policy. Oxford: CABI International. (Essays from rural sociology discipline regarding position of organic agriculture vis-à-vis global modern agri-business.)Horwitz, R P. (1998). Hog ties: Pigs, manure, and mortality in American culture. New York: St. Martin's Press. (Considers pig farming’s foundation in Midwestern family farms, the current business of pigs, and the future of large conglomerates.)Igler, David. (1995). Industrial cowboys: Corporate ranching in late nineteenth-century California. Agricultural history, 69(2), 201-215. (Describes the transformation of land and cattle farming into an industrial corporation under Henry Miller and Charles Lux.) Imhof, Daniel (Ed.). (2010). The CAFO reader: The tragedy of industrial animal factories. Healdsburg: Watershed Media. (Essays on CAFOs, primarily by popular authors. Some overlapping information across essays, but accessible and could be useful in the classroom as essay lengths are appropriate for undergraduate reading assignments.)Imhoff, Daniel & Baumgartner, Jo Ann. (Eds.). (2006). Farming and the fate of wild nature: Essays on conservation-based agriculture. Healdsburg: Watershed Media. (Reflections on the relationship between conservation and agriculture. Contributors include Wendell Berry, Dan Barber, Michael Pollan, Gary Paul Nabhan, and Barbara Kingsolver.)Jackson, Wes. (1985). Meeting the expectations of the land: Essays in sustainable agriculture and stewardship. San Francisco: North Point. (Supports traditional farming over agribusiness for sustainability.)Kloppenberg, Jack. (1988). First the seed: The political economy of plant biotechnology, 1492-2000. Cambridge: Cambridge University Press. (A history of plant breeding and the seed industry. A great book from one of the authors of the seminal article, Coming into the Foodshed.)Lappe, Anna. (2010). Diet for a hot planet. New York: Bloomsbury. (Agriculture’s contribution to global warming and how changing your eating habits could help reduce this contribution.)LeLan, Victor. (1916). Le Jardinage au Tonkin: Legumes indigènes & recettes pour les accommoder au go?t fran?ais. Hanoi.Lien, M. (2015). Becoming salmon: Aquaculture and the domestication of a fish. Oakland, CA: University of California Press. (Ethnographic approach to the aquaculture of salmon and proposes that we have domesticated salmon.)Lyson, Thomas A. (2004). Civic agriculture: Reconnecting, farm, food and community. Medford: Tufts. (Explains the shortcomings of the current agriculture and food systems and introduces community problem solving to show that a re-localization of the food production system is underway.)McKenna, Erin. (2004). Pragmatism and the production of livestock. In Erin McKenna & Andrew Light. (Eds.), Animal pragmatism: Rethinking human-nonhuman relationships. Bloomington: Indiana University Press. (Collection of essays reflecting on animal rights and humans’ approach to animals.) McWilliams, James. (2009). Just food: Where locavores get it wrong and how we can truly eat responsibly. New York: Little, Brown and Company. (Surprising information about what types of food truly are sustainable and how to improve our eating to help our planet.)Nabhan, Gary P. (1985). Gathering the desert. Tucson: University of Arizona Press. (Each chapter is dedicated to an edible plant in the Sonoran desert, showing the desert’s life-giving qualities.)Pence, Gregory. (2002). Designer food: Mutant harvest or breadbasket of the world? New York: Rowman & Littlefield Publishers. (Reviews the deep influence GMOs have on our lives.)Perkins, John H. (1982). Insects, experts, and the insecticide crisis: The quest for new pest management strategies. New York: Plenum Press. (Due to cultural clashes, science and technology must find new ways to approach pests.) Post, John. (1977). The last great subsistence crisis. Baltimore: Johns Hopkins University Press. (Account of the social turmoil that occurred after the great grain crop failure of 1816.)Ruse, Michael & Castle, David. (Eds.). Genetically modified foods: Debating biotechnology. Amherst: Prometheus Books. (Debates science vs. ethics in consideration of our food supply.)Safford, William E. (1905). The useful plants on the island of Guam, with an introductory account of the physical features and natural history of the island, of the character and history of its people, and of their agriculture. Vol. IX of Contributions from the United States National Herbarium. Washington: US Government Printing Office. Sawyer, Richard C. (1996). To make a spotless orange: Biological control in California. Ames: Iowa State University Press. (Tells the story of scientists who believed in using natural organisms like oranges to eliminate pests cheaply and effectively.)Shaw, Hank. (2011). Hunt, gather, cook: Finding the forgotten feast. New York: Rodale. (Teaches modern consumers how to forage for edible plants.)Shiva, Vandana. (2000). Stolen harvest: The hijacking of the global food supply. Cambridge: South End Press. (Explores the devastating effects of commercial agriculture and genetic engineering on the food we eat, the farmers who grow it, and the soil that sustains it.)Silvertown, Johnathan. (2009). An orchard invisible: A natural history of seeds. Chicago: University of Chicago Press. (A history of the impacts and effects seeds have had on human and plant history.) Simoons, Frederick J. (1998). Plants of life, plants of death. Madison: University of Wisconsin. (Review of plants used for food and medicine, and their symbolism.)Smil, Vaclav. (2001). Enriching the earth: Fritz Haber, Carl Bosch, and the transformation of world food production. Cambridge: MIT Press. (Nitrogen's role in the biosphere, crop production, and traditional means of supplying the nutrient.)Thompson, Paul & Hilde, Thomas. (Eds.). (2000). The agrarian roots of pragmatism. Nashville: Vanderbilt University Press. (Critically analyzes and revitalizes agrarian philosophy by tracing its evolution.) Thompson, Paul B. (1994). The spirit of the soil: Agriculture and environmental ethics (Environmental Philosophies Series). New York: Routledge. (Identifies four worldviews which tackle agricultural ethics/sustainability according to different philosophical priorities: productionism, stewardship, economics and holism.)Wells, George Stevens. (1969). Garden in the West; A dramatic account of science in agriculture. New York: Dodd, Mead.Zohary, Daniel, Hopf, Maria, & Weiss, Ehud. (2012). Domestication of plants in the Old World: The origin and spread of domesticated plants in Southwest Asia, Europe, and the Mediterranean Basin,?4th ed. Oxford: Oxford University Press. (Advanced, research level text suitable for grad students, incorporating crop science, plant biotechnology, and archaeology.) Anthropology/Sociology/Philosophy/GenderAbarca, Meredith. (2006). Voices in the kitchen: Views of food and the world from working class Mexican and Mexican-American women. College Station: Texas A&M University Press. (Charlas culinarias from kitchens along the US-Mexican border. Mexican and Mexican-American women give voice to their world through culinary expression.)Adams, Carol J. (2010). The sexual politics of meat. New York: Continuum Books. (New edition of one the seminal texts.)Adams, Carol (2008). The rape of animals, the butchering of women. In Susan Armstrong & Richard Botzler (Eds.). The animal ethics reader, 2nd ed. New York: Routledge. (Author describes how patriarchal society oppresses women and animals used for food in a similar manner.) Adapon, Joy. (2008). Culinary art and anthropology. Oxford: Berg Publishers. (Ethnography among the barbacoa makers of Mexico, explores cooking as skill set and artistic practice.)Adler, T. (1983). Making pancakes on Sunday: The male cook in family tradition. In M. Jones (Ed.), Foodways and eating habits. (Symbolism of the North American male in family cooking traditions.)Aiken, William & LaFollette, Hugh. (1996). World hunger and morality, 2nd ed. Upper Saddle River: Prentice-Hall. (2nd ed. contains new essays that consider intra- and inter-national hunger, how gender differences relate to hunger, and solutions to the problem.)Allhoff, Fritz. (2007). Food and philosophy: Eat, think, and be merry. Blackwell Publishers. (Fun collection of essays on the importance of food as both a gastronomic pleasure and point of reflection.)Allport, Susan. (2000). The primal feast: Food, sex, foraging and love. New York: Harmony Books. (Allport combines research and personal insights to argue that food-sharing is central to our development as humans.)Appadurai, A. (1981). Gastro politics in Hindu South Asia. American ethnologist, 8, 494-511. (Explores social relations, power, and symbolism of food in South Asia.) Appleby, Michael (2008). Food prices and animal welfare. In S. Armstrong & R. G. Botzler (Eds.), The animal ethics reader, 2nd ed. New York: Routledge. (Explains the parallel relationship between food prices and animal welfare, along with solutions.) Avakian, Arlene (Ed.). (2005). Through the kitchen window: Women explore the intimate meanings of food and cooking. Oxford: Berg Publishers. (Essays that explore the effect of food preparation and consumption on the emotional lives of women.) Avakian, Arlene & Haber, Barbara (Eds). (2005). From Betty Crocker to feminist food studies: Critical perspectives on women and food. Amherst: University of Massachusetts Press. (Essays that aim to bridge the gap between women’s studies and food studies.) Atkins, Peter J. & Bowler, Ian. (2001). Food in society: Economy, culture, geography. Hodder Education. (Social science perspective on food systems, demonstrating the rich variety of disciplinary and theoretical contexts of food studies.) Barber, B. (1996). Jihad vs. McWorld: How globalism and tribalism are reshaping the world. New York: Ballantine Books. (How tradition and tribalism work against globalization of markets, both contributing to anti-democracy.)Barndt, Deborah. (2008). Tangled routes: Women, work, and globalization on the tomato trail. Lanham: Rowman & Littlefield Publishing. (New edition of a book widely used in food studies classes. Using the tomato trail, Barndt explores globalization, gender, class and other social issues.) Barthes, R. (1975). Toward a psychosociology of contemporary food consumption. In E. Forster & R. Forster (Eds.), European diet from pre-industrial to modern times. (Like the association of coffee with a “break” instead of stimulation, the essay looks at food’s ability to transform itself into situation.)Bayles, Michael D. (1980). Famine or food: Sacrificing for future generation. In Ernest Partridge, (Ed.), Responsibilities to future generations: Environmental ethics . Buffalo: Prometheus Books. Belasco, Warren & Scranton, Phillip. (Eds.). (2002). Food nations: Selling taste in consumer societies. New York: Routledge. (Role of food and food marketing in influencing consumer behaviors and creating consumer cultures.)Belasco, Warren & Horowitz, Roger. (2009). Food chains: From farmyard to shopping cart. (Case studies in food chains, distribution systems, etc.)Bernstein, J. (2011). Food for thought: Transnational contested identities and food practices of Russian-Speaking Jewish migrants in Israel and Germany. Campus Verlag. (Considers packaging, sale & consumption of food to give insight into national and immigrant identities.)Beriss, David & Sutton, David (Eds.). (2007). The restaurants book: Ethnographies of where we eat. Oxford: Berg. (Answers whether the restaurant is an ideal total social phenomenon for the contemporary world.) Berzok, L. M. (Ed.). (2010). Storied dishes: What our family recipes tell us about who we are and where we've been. Santa Barbara: ABC-CLIO. (A look at the tales told by family recipes and their development as families evolve.)Bestor, Theodore. (2004). Tsukiji: The fish market at the center of the world. Berkeley: University of California Press. (Looks at social institutions of the market, supply lines, consumption issues, and globalization of the seafood trade.)Bestor, Theodore C. (1999). Wholesale sushi: Culture and commodity in Tokyo's tuna market. In S. Low (Ed.), Theorizing the city: The new urban anthropology reader. Piscataway: Rutgers University Press. (Anthropological study of urban Tokyo.) Biber Kiemm, S. & T. Cottier (Eds.). (2006). Rights to plant genetic resources and traditional knowledge: Basic issues and perspectives. Oxford: Oxford University Press. (The necessity to conserve traditional knowledge and plant genetic resources for food and agriculture, within the framework of the world trade order.)Bordo, Susan R. (1992). Eating disorders: The feminist challenge to the concept of pathology. In Drew Leder (Ed.), Philosophy and medicine: The body in medical thought and practice. Dordrecht: Kluwer. (Essay on the importance of modifying the medical model for eating disorder diagnoses due to their inability to fit nicely into pathological explanations.) Bordo, Susan & Heywood, Leslie (2004). Unbearable weight: Feminism, western culture, and the body. Berkeley: University of California Press. (Explores female weight issues from exercise and nutrition to media.)Bourdieu, Pierre. (1984). Distinction: A social critique of the judgement of taste. Cambridge: Harvard University Press. (While not always directly about food, one of the starting points for many, many discussions in food studies.)Brady, Emily. (2005). Sniffing and savoring: The aesthetics of smells and tastes. In Andrew Light, & Jordan Smith (Eds.), The aesthetics of everyday life. New York: Columbia University Press. (Why tastes and smells should be appreciated in aesthetics.) Brown, Charles S. & Toadvine, Ted. (Eds.). (2007). Nature’s edge: Boundary explorations in ecological theory and practice. Albany: State University of New York Press. (Leading environmental thinkers investigate the complexities of boundary formation and negotiation at the heart of environmental problems.)Brown, E.P. (1991). Sex and starvation: Famine and three Chadian societies. In R.E. Downs, D.O. Kerner, & S.P. Reyna (Eds.), The political economy of African famine. (Looks at how three Chad communities divide labor tasks by gender and its effect on dealing with famine.) Bruckner, Donald. (2007). Considerations on the morality of meat consumption: Hunted-game versus farm-raised animals. Journal of social philosophy, 38(2), 311–330. (Argues that game-hunted meat is more moral than eating farm-raised animals.) Bynum, Caroline. (1987). Holy feast and holy fast: The religious significance of food to medieval women. Berkeley:?University of California Press (Importance of food and physicality in the religious experience of women in the medieval period. Fasting as a method of gaining control of self.) Cafri, Guy, Yamamiya, Yuko, Brannick, Michael, & Thompson, J. Kevin. (2005). The influence of sociocultural factors on body image: A meta-analysis. Clinical psychology: Science and practice 12, 421-433. (Evaluates strength of relationships between thin body constructs and self-body image using meta-analyses, as well as magnitude across average effect sizes.)Camp, Charles. (1989). American foodways: What, when, why and how we eat in America. Little Rock: August House Publishers. (Foodways from the folklore perspective. Useful starting place for some food studies concepts.)Cantú, Norma E. (Ed.). (2010). Moctezuma’s table: Rolando Brise?o Mexican and Chicano tablescapes. College Station: Texas A&M University Press. (Various writers reflect on artist Rolando Briseno’s vision of food as a cultural metaphor.) Carney, Megan. (2015). The unending hunger: Tracing women and food insecurity across borders. Oakland: University of California Press. (Examination of food security issues among female migrants using a political ecponomy framework.)Carolan, Michael. (2012). The sociology of food and agriculture. London: Routledge. (Introductory level textbook focusing on food systems, food security, and food safety.)Chang, K.C. (Ed.). (1997). Food in Chinese culture: Anthropological and historical perspectives. New Haven: Yale University Press. (Entertaining book tracing Chinese history through its people and food.) Charles, Nickie & Kerr, Marion. (1988). Women, food, and families. Manchester: Manchester University Press (Distribution of food within families. Impacts of gender, class, and age on diet. Based on survey work with British families.)Chernin, Kim. (2004) The obsession: Reflections on the tyranny of slenderness (Reprint edition.) New York: Harper Perennial. (Analyzes society’s demands that women be thin.) Coff, Christian. (2006). The taste for ethics: An ethic of food consumption. In International library of environmental, agricultural and food ethics, 1st ed. Vol 7. Dordrecht: Springer. (Extends the concept of ethics to food production and choices.) Collins, Kathleen. (2009). Watching what we eat: The evolution of television cooking shows. New York: Continuum Books. (History/examination of American food television from James Beard to the present.)Counihan, Carole. (2009). A tortilla is like life: Food and culture in the San Luis Valley of Colorado. Austin: University of Texas Press. (Feminist ethnography from Southern Colorado. Hispanic-American food voice.)Counihan, Carole & Van Esterik, Penny. (2007). Food and culture: A reader, 2nd ed. New York: Routledge. (Hailed as the “bible” in the field of food anthropology and sociology.)Counihan, Carol. (2004). Around the Tuscan table: Food family and gender in 20th century Florence. New York: Routledge. (Narratives of family and food in modern Florence.)Counihan, Carole. (1999). The anthropology of food and body: Gender, meaning, and power. New York: Routledge. (Food and gender-power relations.)Counihan, Carole & Kaplan, Stephen L. (1998). Food and gender: Identity and power. University of Cagliari: Gordon and Breach. (Relationships between food and gender roles and identities.) Coveney, John. (2006). Food, morals, and meaning: The pleasure and anxiety of eating, 2nd ed. London: Routledge. (Examines issues like food guilt and dieting. Available as e-book and for the Kindle.)Cramer, Janet M., Greene, Carlnita P., & Walters, Lynn M. (Eds.). (2011). Food as communication, communication as food. New York: Peter Lang Publishing, Inc. (Considers discourse on food and its relationship to communication practices.) Curtin, Deane & Heldke, Lisa, (Eds). (1992). Cooking, eating, thinking: Transformative philosophies of food. Bloomington: Indiana University Press. (Collection of essays on the philosophy of food.)Davidson, Caroline. (1983). A woman’s work is never done: A history of housework in the British Isles 1650-1950. Chatto & Windus. (Explores the only occupation to employ half the population and have an immediate impact on individuals’ ways of life.) Delville, Michel. (2007). Food, poetry, and the aesthetics of consumption: Eating the avant-garde. Routledge Studies in Twentieth-Century Literature. New York: Routledge. (The essays in this book examine the importance of food– both materially and conceptually – in the history of the Western avant-garde.)Dettwyler, Kathryn. (1994). Dancing skeletons: Life and death in West Africa. Prospect Heights: Waveland Press. (Results of fieldwork among malnourished children in Mali. Excellent ethnography. 1995 SAA Margaret Mead Award prizewinner.)Deutsch, Tracey. (2010). Building a housewife’s paradise: Gender, politics, and American grocery stores in the twentieth century. Chapel Hill: The University of North Carolina Press. (Shows how gender, business, class, and the state were instrumental in the evolution of the American grocery store.)De Vooght, Danille. (Ed.). (2011). Royal taste: Food power and status at the European courts after 1789. Farnham: Ashgate Publishing. (In a sequence of essays on the royal courts of Europe, relationships between food, power and status are observed.)DeVault, Marjorie. (1991). Feeding the family: The social organization of caring as gendered work. Chicago: University of Chicago Press. (Based on interviews with American women. Argues work around feeding families keeps women subordinate in the household unit.)Dirks, Robert. (2011). Come and get it! Mcdonaldization and the disappearance of local food from a Central Illinois community. Bloomington: McLean County Museum of History. (Looks at the changing landscape of food culture from the 1800s to the beginning of the 21st century.) Dixon, Jane. (2002). The changing chicken: Chooks, cooks, and culinary culture. Sydney: University of New South Wales Press. (Dixon’s account of the process of the commodification of the chicken in Australia is fascinating. Well-written and thought-provoking.)Dolphijn, Rick. (2004). Foodscapes: Towards a Deleuzian ethics of consumption. Delft: Eburon. (Examines how man lives his life with, according to, and through food and is interested in what happens between the act of eating and the food eaten.)Dombrowski, Daniel A. (1984). The philosophy of vegetarianism. Amherst: University of Mass Press. (Uses contemporary debate to better understand ancient Greek philosophical reasons for vegetarianism.)Douglas, Mary. (1997). Deciphering a meal. In Carol Counihan. & Esterik Van (Eds.), Food and culture: A reader. New York: Routledge. (Essay on decoding language around family meals.)Douglas, Mary. (Ed.). (1984). Food in the social order: Studies of food and festivities in three American communities. New York: Sage. (Meaning of food in Ogalala Sioux, rural North Carolina, and Italian-American [Pennsylvania] communities.) Douglas, Mary. (1975). Implicit meanings. London: Routledge and Kegan Paul. (Collection of essays that include the key themes associated with Douglas's work and have had a major influence on anthropological thought, such as: food, pollution, risk, animals, and myth.)Ehrereich, Barbara. (2001). Nickel and dimed: On (not) getting by in America. New York: Metropolitan Books. (Undercover journalism report on life in America’s minimum wage professions, many of them food related.)Eibl-Eibesfeldt, Irenaus. (1996). The evolution of nurturant dominance. In Polly Wiessner & Wulf Schiefenhove (Eds.), Food and the status quest. Providence: Berghahn. (Explores parental nurturing as turning point in behavioral evolution.)Engelhardt, Elizabeth S.D. (2011). A mess of greens: Southern gender and Southern food. Athens: University of Georgia Press. (Moonshine, biscuits, girls’ tomato clubs, pellagra, and cookbooks are used to show the connection between Southern food culture, gender, and reputation since the Jim Crow era.) Engle, Patrice L. (1990). Intra-household allocation of resources: Perspectives from psychology. In B.L. Rogers & N.P. Schlossman (Eds.), Intra-household resource allocation. United Nation University Press. (How household resources are managed based on power and decision-making roles.)Erickson, Karla. (2009). The hungry cowboy: Service and community in a neighborhood restaurant. Jackson: University of Mississippi Press. (Sociological perspectives on what is vital to create a comfortable and familiar experience at restaurants.)Esteva, Gustavo & Prakash, Madhu Suri. (1998). Grassroots post-Modernism: Remaking the soil of cultures. New York: Zed Books Ltd. (Challenges our way of viewing social reality and the world.)Etkin, Nina (2009). Foods of association: Biocultural perspectives on foods and beverages that mediate sociability. Tuscon: University of Arizona Press. (An academic piece exploring the depths of the topics of European foodways, street foods and beverages, food and beverages of occasions, and bottled water consumption.)Farb, Peter & Armelogos, Peter. (1980). Consuming passions: The anthropology of eating. Boston: Houghton Mifflin. (Explores the anthropological connections between various eating habits and human behavior, with examples like Bantu society's dependence on beer and the Chinese culture's avoidance of milkshakes.)Fenton, Alexander. (2007). Scottish life and society: The food of the Scots. Edinburgh: Birlinn Publishers. (Useful, special emphasis on association of food, customs and holidays.)Fiddes, Nick. (1991). Meat: A natural symbol. London: Routledge. (Argues for meat as a political symbol of men over women, humans over nature. Calls for a smaller role for meat to enhance global sustainability.) Fieldhouse, Paul. (1995). Food and nutrition: Customs and culture, 2nd ed. London: Chapman and Hall. (Classroom oriented overview of topics like bio-cultural aspects of nutrition, social functions of food, food prejudices.)Fink, Deborah. (1998). Cutting into the meatpacking line. Chapel Hill: The University of North Carolina Press. (Ethnography of rural wage-labor as exemplified by the pork meatpacking industry of rural Iowa.) Fischer, Edward & Benson, Peter. (2006). Broccoli and desire. Stanford: Stanford University Press. (An ethnography of the Guatamala “broccoli trail” using the lens of “desire.”) Fine, Gary. (1996). Kitchens: The culture of restaurant work. Berkeley: University of California Press. (Social analysis using “negotiated order” approach.) Flammang, Janet. (2009). The taste for civilization: Food, politics, and civil society. Urbana: University of Illinois Press. (Argues that the table has been one of the best sources of civilizing behaviors and that fewer opportunities for leisurely dining are harmful to civility in societies.) Floyd, Janet & Forster, Laurel. (Eds.). (2010). The recipe reader: Narratives, contexts and traditions. (Edited volume about cultural and textual concepts of recipes.) Flynn, Karen Coen. (2005). Food, culture, and survival in an African city. New York: Palgrave Macmillan. (Food-provisioning processes in Mwanza, Tanzania, offering valuable lessons about the roles of gender, migration, exchange, sex, and charity in food acquisition)Forth, Christopher & Leitch, Alison (2014). Fat: Culture and Materiality. New York: Bloomsbury. (Material studies approach to fatness using properties of the substance approach to fat the material and fatness as a social marker.)Fox, Michael A. (1999). Deep vegetarianism. Philadelphia: Temple University Press. (Thorough work addressing the cultural, historical and philosophical aspects of vegetarianism.)Friedland, William; Barton, Amy & Thomas, Robert. (1993). Manufacturing green gold: Capital, labor, and technology in the lettuce industry. New York: Cambridge University Press. (Theoretical analysis of agricultural and industrial production processes using the iceberg lettuce industry as a lens.)Fry, Joan. (2009). How to cook a tapir: A memoir of Belize. Lincoln: University of Nebraska Press. (A memoir of cooking and coming-of-age in 1960s Belize.) Fussel, Betty. (1983). Masters of American cookery: M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams child. New York: Times Books. (Biography and history liberally sprinkled with recipes.)Galiena, Cecilia. (2008). Arboreal archaeology: A diary of two fruit explorers Isabella and Livio Dalla Ragione. Perugia: Ali & No Editrice. (The story of plant hunters Isabella and Livio Dalla Ragione on a journey to find, identify, and preserve plants in Italy.) George, Kathryn P. (1983). A feminist critique of ethical vegetarianism. In S. Armstrong & R.G. Botzler (Eds.), The animal ethics reader. New York: Routledge. (Argues rules about vegetarianism are aesthetic not moral due to ignorance of nutritional needs of different people, cultures and an imbalance of societal power.)George, Kathryn Paxton. (2008). A paradox of ethical vegetarianism: Unfairness to women and children. In S. Armstrong & R.G. Botzler (Eds.), The animal ethics reader, 2nd ed. New York: Routledge. (Debates Regan, Singer, and Adams’ arguments for vegetarianism, pointing out they’re discriminatory against those who require nutrition from animal products.)Germov, John & Williams, Lauren. (2008). A sociology of food and nutrition, 3rd ed. South Melbourne: Oxford University Press. (Sociological introduction to food choice, food production, food distribution and food consumption.)Glassner, Barry. (2007). The gospel of food: Everything you think you know about food is wrong. New York: Ecco Books. (Iconoclastic look at the food advice industry.)Gold, C. (2007). Danish cookbooks: Domesticity and national identity, 1616-1901. Seattle: University of Washington Press. (Historical piece that will be useful for Scandinavian scholars, those in women and gender studies, and the public who enjoys Danish identity, women’s history, and cooking.)Goldman, L. (1999). The anthropology of cannibalism. Westport: Greenwood Publishing Group, Inc. (Reestablishes symbolic conceptions of cannibalism.) Goody, Jack. (1982). Cooking, class and cuisine. Cambridge: Cambridge University Press. (An examination of why haut-cuisine emerges and what this says about class and culture. Goody is a highly regarded figure in anthropology.)Gopnik, Adam. (2011). The table comes first: Family, France and the meaning of food. New York: Alfred A. Knopf. (An article that dives into the meanings of taste from the perspective of a food connoisseur and how dialectics can influence food philosophy.) Grescoe, Taras. (2008). Bottomfeeder: How to eat ethically in a world of vanishing seafood. New York: Bloomsbury USA. (Enjoyable narrative of a trip to find delicious, but humane seafood.)Grew, Raymond. (2000). Food in global history. Boulder: Westview Press. (Essays and case studies that review patterns in the human diet over time.)Grubb, Alan. (1991). House and home in the Victorian South: The cookbook as guide. In C. Bleser (Ed.), In joy and in sorrow: Women, family, and marriage in the Victorian South, 1830–1900. New York: Oxford University Press. (Essay often cited in as a way to explain a culture by its food practices.)Haine, W. Scott. (1996). The world of the Paris cafe: Sociability among the French working class, 1789-1914. Baltimore: The Johns Hopkins Press. (Reinterpretation of the social history of the working men and women of Paris.)Haines, Helen & Sammells, Clare. (2010). Adventures in eating: Anthropological experiences in dining from around the world. Boulder: University of Colorado Press. (Anthropological essays on eating around the world.)Haley, Andrew. (2011). Turning the tables: Restaurants and the rise of the American middle class. Chapel Hill: University of North Carolina Press. (Detailed history of middle-class dining in the US and how that has helped shape the social class structure and practices.)Harper, A. Breeze. (Ed.). (2010). Sistah vegan: Black female vegans speak on food, identity, health, and society. New York: Lantern Books. (Edited collection of essays, reflections, poems, etc. from black female vegans.)Harper, Douglas. (2001). Changing works: Visions of a lost agriculture. Chicago: University of Chicago Press. (Illustrated look at the transformation of American agriculture with focus on upstate NY dairy industry. Many illustrations by noted photographers.)Harris, D. & Giuffre, P. (2015). Taking the heat: Women chefs and gender inequality in the professional kitchen. New Brunswick: Rutgers University Press. (How gender influences professional outcomes for women in professional kitchens.)Harris, Marvin. (1998). Good to eat. Long Grove: Waveland Press, Inc. (Explains cultural food customs, demonstrating that “irrational” food tastes turn out really to have been shaped by practical, or economic, or political necessity.) Harris, Marvin. (1985). Good to eat: Riddles of food and culture. New York: Simon and Schuster. (Popular anthropological account giving rational explanations for various food taboos.) Heldke, Lisa. (2003). Exotic appetites: Ruminations of a food adventurer. New York: Routledge. (Exploration of our passion for ‘ethnic’ foods discussed with foci of post-colonialism, feminism, and critical race theory.)Heldke, Lisa. (2001). How practical is John Dewey? In Charlene Seigfried (Ed.), Feminist interpretations of John Dewey. State College: Penn State University. (Philosophical discussion on the need to connect theory to practical concerns, especially “women’s work” in the kitchen.)Hendry, J. (1990). Food as social nutrition. In M. Chapman & H. Macbeth (Eds.), Food for humanity: Cross disciplinary readings. Center for the Sciences of Food and Nutrition, Oxford Polytechnic. (How food is used to help social relations in Japan.)Hertzler, A. & Standal, B. (1980). Classifying cultural food habits and meanings. Journal of the American dietetic association, 82, 421-425. Hill, John Lawrence. (1996). The case for vegetarianism: Philosophy for a small planet. Lanham: Rowman & Littlefield. (Explains how those who argue that humans are different from animals due to our rationality must be convinced by the case for vegetarianism.)Howell, Nancy. (2010). Life histories of the dobe! Kung: Food, fatness, and well-being over the life span (Vol. 4). Berkeley: University of California Press. (Look at the southern African foragers from the perspective of nutrition and social factors in a small community.)Inness, Sherrie A. (2000). Dinner roles: American women and culinary culture. University of Iowa Press. (How the relationship between women and food developed through the 20th century and why it has endured.)Janeja, Manpreet. (2010). Transactions in taste: The collaborative lives of everyday Bengali food. New Delhi: Routledge. (The author calls this book a “sensuous ethnography” of Eastern and Western Bengali Food. Both home-cooking and restaurants are examined.)Jarvenpa, Robert. (1999). Bush food/country food/town food: Power, meaning and dietary transformation in three societies. In E Museo Nacional de Antropologia (ed) Alimentacion Y Cultura Actas Del Congreso Internacional, Vol Ii. (Change; social meaning; North American Indians; Chipewyan (Dene); Europe; Finland; Costa Rica.)Jolles, Carol Z. (2002). Faith, food, and family in a Yupik whaling community. University of Washington Press. (Documents Yupik-Eskimo peoples’ religious beliefs, devotion to a subsistence life way, and family and clan ties.)Johnson, Andrew. (1991). Factory farming. Oxford: Blackwell. (Scrutinizes modern farming methods to reveal them to be not only responsible for a decline in food quality, but likely environmental and humanitarian standards as well.)Jones, Martin. (2007). Feast: Why humans share food. New York: Oxford University Press. (Out of the anthropology discipline. Argues sharing food is an essential human condition.)Kahn, Mariam. (1986). Always hungry, never greedy: Food and the expression of gender in a Melanesian society. Cambridge: Cambridge University Press. (Study of food behaviors among the Wamira people in Papua New Guinea.)Kaltwasser, Jennifer L. (1998). The cookbook as an indicator of social history: New Orleans, Louisiana, c. 1960 – 1970. Honors Thesis, Newcombe College, Tulane University.Kaplan, J. R. (Ed.). (1980). A woman’s conflict: The special relationship between women and food. Englewood Cliffs: Prentice Hall. (The relationship of women to the physiological and psychological aspects of food and eating are explored in an effort to help women resolve the conflict between food and eating and body-image.)Kass, Leon. (1994). The hungry soul: Eating and the perfecting of our nature. New York: Free Press. (Philosophizes on the humanizing nature of dining and inveighs against modern habits that endanger this humanizing characteristic.)Kelleher, Margaret. (1997). The feminization of famine: Representations of women in famine narratives. Duke University Press. (How gendered representations have helped define famine.)Kent, George. (2005). Freedom from want: The human right to adequate food. Advancing human rights series. Washington, D.C.: Georgetown University Press. (Argues hunger is a political problem because people don’t have control over local resources or decent work opportunities.)Klaassen, Johann A. (2007). Contemporary biotechnology and the new ‘green revolution’: feeding the world with ‘Frankenfoods’? In J.R. Rowan (Ed.), Social philosophy today: Science, technology, and social justice. Charlottesville: Philosophy Documentation Center.Koch, Shelley. (2012). A theory of grocery shopping: Food, choice and conflict. London: Berg. (Challenges the idea that consumers have the ability to make the “right” choice at the grocery store considering contradictory messages, what’s available, and how it got to the shelves.) Korsmeyer, Carolyn. (1999). Making sense of taste: Food and philosophy. Ithaca: Cornell University Press. (A look at the physical senses from the philosophy discipline; also compares art and food.)Korsmeyer, Carolyn. Taste. In Berys Gaut (Ed.), The Routledge companion to aesthetics. New York: Routledge (Covers the central concepts and theories of aesthetics, including the definition of taste.) Korthals, Michiel. (2004). Before dinner: Philosophy and ethics of food. In International library of environmental, agricultural, and food ethics, 5. Dordrecht: Springer. (Systematic treatment of philosophical and ethical considerations in food consumption.)Kuehn, Glenn. (2004). Dining on Fido: Death, identity, and the aesthetic dilemma of eating animals. In Animal pragmatism: Rethinking human-nonhuman relationships. Bloomington: Indiana University Press. (Covers moral consideration of animals, animal experimentation, institutional animal care, protection of animal habitat, farm animal welfare, and animal communication.) Kuehn, Glenn. (2005). How can food be art? In Andrew Light & Jonathan Smith (Eds.), The aesthetics of everyday life. New York: Columbia University Press. (Essays by leading environmental philosophers.)Kunkel, H. O. (2000). Human issues in animal agriculture. College Station: Texas A&M University Press. (Emphasizes need to separate out myth from reality and knowledge on human-animal interdependence and the ethics that go along with sustaining biological ecology.)Lane, C. (2014). The cultivation of taste: Chefs and the organization of fine dining. Oxford: Oxford University Press. (Examination of how high-end dining was able to arise in Britain and Germany given lack of indigenous high-cuisine in these countries.)Lee, Jennifer 8. (2009). The fortune cookie chronicles: Adventures in the world of Chinese food. New York: Twelve. (The significance of Chinese restaurants in America is highlighted by astonishing facts like there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendy’s combined. Story of immigration, sociology and history.)Leidner, Robin. (1993). Fast food, fast talk: Service work and the routinization of everyday life. Berkeley: University of California Press. (Sociology of work based in her participant observation of McDonalds and Hamburger University.) Leschziner, V. (2015). At the Chefs Table: Culinary Creativity in Elite Restaurants. Stanford: Stanford University Press. (Strategies used by chefs to gain reputations for creativity and personal style at the upper-end of the restaurant industry.)Lestringant, Frank. (1997). Cannibals: The discovery and representation of the cannibal from Columbus to Jules Verne. University of California Press. (Reviews the history and image of cannibalism.)Levi-Strauss, Claude. (1997). The culinary triangle. In Carole Counihan and Penny VanEsterik (Eds.), Food and culture: A reader. New York: Routledge. (Presents an abstract model of cooking semantics, using “raw,” “cooked,” and “rotten” as markers of civilization of a culture.)Levi-Strauss, Claude. (1969 & subsequent editions). The raw and the cooked. New York: Harper & Row. (Seminal work of structuralist anthropology. My undergrads struggle with it sometimes, but is usually worth the struggle once we have gotten through it.)Levi-Strauss, Claude. (1973). From honey to ashes. New York: Harper & Row. (Follow-up volume to The Raw and the Cooked. Explores opposition of honey and tobacco among South American Indians.)Lockwood, Yvonne & Lockwood, William. (1991). Pasties in Michigan's Upper Peninsula: Foodways, interethnic relations, and regionalism. In S. Stern & J.A. Cicala (Eds.), Creative ethnicity: Symbols and strategies of contemporary ethnic life. Logan: Utah State University Press. (Examines the symbolism of the Cornish pasty eaten by miners in Michigan’s UP.)Lucier, Ruth. (1988). Policies for hunger relief: Moral considerations. In S.H. Lee (Ed.), Inquiries into values: The inaugural session of the international society for value inquiry. Lewiston E. Mellen Press.Lupton, Deborah. (1996). Food, the body and the self. London: Sage Publications. (Useful title in the sociology of food and consumption.)Lynn, Joanne. (Ed.). (1986). By no extraordinary means: The choice to forgo life-sustaining food and water. Bloomington: Indiana University Press. (Over 20 authors contribute to the topic of end of life nutrition care.)Madden, Etta & Finch, Martha. (2006). Eating in Eden: Food and American utopias. Lincoln: University of Nebraska Press. (13 essays on the topic of food in intentional communities across the United States.) McDonaugh, Christian. (1997). Breaking the rules: Changes in food acceptability among the Tharu of Nepal. In H. Macbeth (Ed.), Food preferences and taste. Berghahn Books. (Explains why the Tharu village in Nepal switched back and forth between accepting buffalo meat as a food source.)McGee, Glenn. (1993). Consumers, land, and food: In search of food ethics. In Alessandro Bonanno (Ed.), The agricultural and food sector in the new global era. New Delhi: Concept Publications. (Argues that food choices in the U.S. have real impact on third world poverty.)McIntosh, Alex. (1996). Sociologies of food and nutrition. New York: Plenum Press. (Food topics as seen through various lenses of sociological theory. Classic theory-based approaches to topics covered.)Meigs, Anna. (1997). Food as a cultural construction. In Carole Couinahn & Penny VanEsterik (Eds.), Food and culture: A reader. New York: Routledge. (Explores food exchanges within the Hua culture of Papau New Guinea.) Mepham, Ben. (1996). Food ethics. Professional ethics. New York: Routledge. (Essential reader for those concerned with food safety, animal welfare, and sustainability.)Messer, Ellen. (1990). Intra-household allocation of resources: Perspectives from anthropology. In B.L. Rogers & N.P. Schlossman (Eds.), Intra-household resource allocation. United Nation University Press. (How household resources affect production, consumption, and health outcomes.)Meyers, Miriam. (2001). A bite off mama's plate: Mothers' and daughters' connections through food. Westport: Bergin and Garvey. (Uses personal experience and various other sources to highlight food’s role in positive mother-daughter relationships)Mihesuah, Devon. (2005). Recovering our ancestors’ gardens: Indigenous recipes and guide to diet and fitness. Lincoln: University of Nebraska Press. (Discussion of the state of indigenous health, ideas for improving it, and recipes from indigenous US cultures from a prominent Choctaw scholar and author.)Millstone, Erik & Lang, Tim. (2013). The atlas of food: Who eats what, where and why. Berkeley: University of California Press. (Emphasizes the importance of the food production system by suggesting human progress is dependent on resolving sustainability and inequality concerns.)Minnick, Sylvia Sun. (1988). Samfow: The San Joaquin Chinese legacy. Fresno: Panorama West Publishing. (Looks at the emergence of a Chinatown community on the gold rush trail.)Mintz, Sidney. (1996). Tasting food, tasting freedom: Excursions into eating, power and the past. Boston: Beacon Press. (Collected essays of Sid Mintz. One of which he notably argues there is no American cuisine.)Montagne, Karen. (2006). The quest for quality: Food and the notion of 'trust' in the Gers area in France. Yearbook of European studies, 22, 159-177. (Reviews the psychology of food shopping choices among a rural French community, including brand trust, familiarity, and perception of quality products.) Montanari, Massimo. (2006). Food is culture. New York: Columbia University Press. (Suggests everything about food- cultivation, preparation, consumption- is a cultural act.)Nabhan, Gary. (2004). Why some like it hot: Food, genes, and cultural diversity. Washington: Island Press/Shearwater Press. (Food choice and genetic implications.)Neill, Alex & Aaron Ridley. (2001). Arguing about art: Contemporary philosophical debates (Second Edition). New York: Routledge. (Provides?a stimulating and accessible anthology suitable?for those coming to aesthetics for the first time.)Neuhaus, Jessamyn. (2003). Manly meals and mom's home cooking: Cookbooks and gender in modern America. Baltimore: Johns Hopkins University Press. (Explores gender roles via the changing cookbook from the 1790s to the 1960s.)Newall, Venetia. (1989). An egg at Easter: A folklore study. Indiana University Press. (Easter feast and egg history and folklore.)Ohnuki-Tierney, Emiko. (1993). Rice as self: Japanese identities through time. Princeton: Princeton University Press. (Explores Japanese self-identity and others’ perspectives through the rice staple.)Ohnuki-Tierney, Emiko. (1997). Mcdonald's in Japan: Changing manners and etiquette. In J. Watson (Ed.), Golden arches east: Mcdonald's in East Asia. Stanford: Stanford University Press. (Cultural implications of McDonald’s globalization in Japan.)O'Laughlin, Bridget. (1974). Mediation of contradiction: Why Mbum women do not eat chicken. In M. Rosaldo & L. Lamphere & J. Bamberger (Eds.), Women, culture, and society. (How Mbum women’s prohibition of eating chicken emphasizes sexual asymmetry in the culture.)Opie, Frederick. (2008). Hog and hominy: Soul food from Africa to America. New York: Columbia University Press. (A look at soul food in African American communities in the 1960s.) Pachirat, Timothy. (2011). Every twelve seconds: Industrialized slaughter and the politics of sight. New Haven: Yale University Press. (Written by an undercover employee of the slaughterhouse, the book considers violence, modern food production, animal rights, and welfare.) Parasecoli, Fabio. (2008). Bite me! Food in popular culture. Oxford: Berg Publishers. (Draws on various media and consumer culture in general to show how food shapes perceptions and identities.)Paules, Greta. (1991). Dishing it out: Power and resistance among waitresses in a New Jersey restaurant. Philadelphia: Temple University Press. (Ethnography based in the author’s participant-observation at a restaurant. Focuses on strategies the waitresses use to empower themselves in a situation that offers little hope of promotion.)Pence, Gregory E. (2002). The ethics of food: A reader for the twenty-first century. Lanham: Rowman & Littlefield Publishers, Inc. (The first of its kind to address the broad range of philosophical, sociological, political, scientific, and technological issues surrounding the ethics of food.)Pike, Jo & Kelly, Peter. (2014). The moral geographies of children, young people, and food: Beyond Jamie’s school dinners. London: Palgrave-MacMillan. (The debate surrounding the controversies around school lunch through a lens of morals and governance, the moral geographies of the title.)Pinstrup-Andersen, Per & Sand?e, Peter. (Eds.). (2007). Ethics, hunger, and globalization: In search of appropriate policies. New York: Springer. (Introduction by Lou Marinoff appropriately leads into the essays with, “Humans excel in imagining the best of all possible worlds for themselves, while creating the worst.”) Pollan, Michael. (2008). In defense of food: An eater’s manifesto. New York: Penguin Press. (Became popular for the book’s simple advice: "Eat food. Not too much. Mostly plants.")?Poppendieck, Janet. (1998). Sweet charity?: Emergency food and the end of entitlement. New York: Viking Press. (Argues that institutions like food banks are band-aids for bigger issues and allow governments to shed responsibility for the poor.)Powers, W. & Powers, M.N.M. (1984). Metaphysical aspects of an Oglala food system. In Douglas, M. (Ed.), Food in the social order. New York: Routledge. (Cross-cultural review of food in American subcultures with this essay focused on the Native American Oglala tribe.)Prinz, Jesse J. (2007). The emotional construction of morals. Oxford: Oxford University Press. (Uses scientific evidence to support that morality is based in emotional responses and those vary between cultures. Extends moral foundation to food ethics in parts.)Probyn, Elspeth. (2000). Carnal appetites: Foodsexidentities. New York: Routledge. (Argues that food is replacing sex in our imagination and experience of bodily pleasure.)Rachels, Stuart. (2008). The basic argument for vegetarianism. In S. Armstrong & R. Botzler (Eds.), The animal ethics reader, 2nd ed. New York: Routledge. (Argues that we should not support meat production as it exists in modern industrialized countries.)Reader, John. (2009). A history of the propitious esculent. New Haven: Yale University Press. (An anthropological history of man from the time humans appeared to the distant future and connections made all around the world through food.) Regelson, S. (1976). The bagel: Symbol and ritual at the breakfast table. In W. Arens & S. Montague (Eds.), The American dimension: Cultural myths and social realities. Alfred Publishing. (Chapter on the bagel and how it fits into the role of a breakfast icon.)Reichel-Dolmatoff, Gerardo. (1971). Amazonian cosmos: The sexual and religious symbolism of the Tukano Indians. Cambridge: Cambridge University Press. (A single Tukano Indian in Bogota gives an account of cosmology with a focus on sexual symbolism and humans’ relationship with nature.)Reiter, Ester. (1996). Making fast food, 2nd ed. Montreal: McGill-Queen's University Press. (Based on the author’s work in a Burger King restaurant. Examines issues of women and youth labor; effects on family and community.)Ritzer, George. (2008). The McDonaldization of society. Los Angeles: Pine Forge Press. (Interesting critique of commercial food systems among other things.)Rollin, Bernard. (2008). The ethical imperative to control pain and suffering in farm animals. In Susan Armstrong & Richard Botzler (Eds.), The animal ethics reader, 2nd ed. New York: Routledge.Rolston, III, Holmes. (1996). Feeding people versus saving nature? In William Aiken & Hugh LaFollette (Eds.), World hunger and morality, 2nd ed. Upper Saddle River: Prentice-Hall. Rosenquist, James. (1992). Pop art and consumer culture: Corporations and the imperative to consume. In Mamiya, Christin (Ed.), Pop art and consumer culture: American super market. Austin: University of Texas Press. Rousseau, Signe. (2013). Food media: Celebrity chefs and the politics of everyday interference. London: Berg. (How celebrity culture and food media have come to influence how many people think about feeding themselves and their families.)Salmon, Merrilee H. (2000). Anthropology: Art or science? A Controversy about the evidence for cannibalism. In P. Machamer (Ed.), Scientific controversies: Philosophical and historical perspectives. New York: Oxford University Press. (Explores whether cannibalism actually ever occurred.)Salvador, Mari Lyn. (1987). Food for the Holy Ghost: Ritual exchange in Azorean festivals. In A Falassi (Ed.), Time out of time: Essays on the festival. Albuquerque: University of New Mexico Press. (Food rituals in Azorean religious festivals.)Sapontzis, Steve. (Ed.). (2004). Food for thought: The debate over eating meat. Amherst: Prometheus Books. (Edited volume with arguments for and against eating meat.)Saul, H., Madella, M., Fischer, A., Glykou, A., Hartz, S., & Craig, O.E. (2013). Phytoliths in pottery reveal the use of spice in European prehistoric cuisine. PLoS ONE 8(8), e70583. (Study suggests spicing of foods occurred as early as 6100 cal BP, and challenges the view that plants were used solely for energy requirements, rather than taste.)Scapp, Brian & Seitz, Brian (Eds.). (1998). Eating culture. Albany: State University of New York Press. (Edited volume about the act of eating.)Schapiro, Laura. (1986). Perfection salad: Women and cooking at the turn of the century. New York: Farrar, Straus and Giroux. (Essential title in the domestic science arena.)Schiefenhovel, W. & Bell-Krannhals, I. (1996). Of harvests and hierarchies: Securing food and social position in the Trobriand Islands. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (Discusses social relations, food gifts and sharing in the Trobriand Islands.)Schusterman, Richard. (2000). Pragmatist aesthetics: Living beauty, rethinking art, 2nd ed. New York: Rowman and Littlefield. (Defends popular art, strengthened by a study of hip hop, to push a socially progressive agenda.) Scott, Elizabeth M. (2001). Food and social relations at Nina Plantation. American anthropologist, 103(3), 671-691. (Article compares diets of the French, Anglo-American, and African-Americans’ diets on a Louisiana plantation in the 19th century, pre-and post-slavery.)Scott, Susan & Duncan, C.J. (2000). Interacting effects of nutrition and social class differentials on fertility and infant mortality in a pre-industrial population. Population studies, 54, 71-87. (Study on mortality and malnutrition of mothers and infants in saturated, marginal and pre-industrial communities.)Sharman, Anne, Theophano, Janet, Curtis, Karen, & Messer, Ellen. (Eds.). (1991). Diet and domestic life in society. Philadelphia: Temple University Press. (Case studies of dietary practices in South Asia, Central America and the United States.)Sharpless, R. (2013). Cooking in other women’s kitchens: Domestic workers in the South, 1865-1960. Chapel Hill: UNC Press. (A historical account of the trials and challenges black women encountered post-civil war as cooks in Caucasian households.)Shelton, Allen. (1990). A theater for eating, looking, and thinking: The restaurant as symbolic space. Sociological spectrum, 10(4), 507-526. (Sociological perspective of the restaurant space being used for more than mere eating.)Shephard, Richard & Raats, Monique M. (1996). Attitudes and beliefs in food habits. In H. L. Meiselman & H. J. J. MacFie (Eds.), Food choice, acceptance and consumption. London: Blackie Academic and Professional. (Why people choose certain foods and the importance of a theoretical framework around these notions to predict behavior.)Short, Frances. (2006). Kitchen secrets – The meaning of cooking in everyday life. Oxford: Berg Publishers. (Survey of people’s attitudes about food and cooking.)Shuman, Amy. (1983). The rhetoric of portions. In M.O. Jones, B. Guililano, & R. Krell. (Eds.), Foodways and eating habits. California Folklore Press. (Language and meaning in the sharing of food, including social consequences of taking the last slice.)Shusterman, Richard. (2008). Body consciousness: A philosophy of mindfulness and somaesthetics. Cambridge: Cambridge University Press. (Argues that improved body awareness can relieve personal and social discontents.) Simoons, Frederick. (1995). Eat not of this flesh: Food avoidances from prehistory to the present, 2nd ed. University of Wisconsin Press. (Taboos of eating animal flesh in history and today.)Singer, Peter. (1975). Animal liberation: A new ethics for our treatment of animals. New York: Random House. (The book that brought Singer international attention as an animals’ rights activist and philosopher.)Smith, Andrew. (2009). Eating history: 30 turning points in the making of American cuisine. New York: Columbia University Press. (Describes a turning point in American cuisine that moved from cooking your own food to food chains and massive agricultural advances in food production.) Snell, Alma. (2006). A taste of heritage: Crow Indian recipes and herbal medicines. Lincoln: University of Nebraska Press. (Guide to the lore, recipes and medicinal uses of foods in the Crow Indian tradition by the grand-daughter of a famous Crow Indian medicine woman.)Sobal, Jeffrey & Mauer, Donna (Eds.). (1995). Interpreting weight: The social management of fatness and thinness. Aldine de Gruyter. (Collected essays on obesity and body image.)Stearns, Peter. (2002). Fat history: Bodies and beauties in the modern west. New York: NYU Press. (Historical and modern perspectives on being fat and related questions of diets and dieting.) Still, Judith. (2010). Derrida and hospitality: Theory and practice. Edinburgh: Edinburgh University Press. (Derrida stressed the importance of hospitality in his writings and still puts his work in context of the socio-political scene in France at the time of his work.)Strauss, David. (2011). Setting the table for Julia Childs: Gourmet dining in America, 1934-1961. Johns Hopkins University Press. (How the tastes and techniques at dining clubs and Gourmet?magazine helped prepare many affluent Americans for Child’s lessons in French cooking.)Strong, Jeremy. (2006). The modern offal eaters. Gastronomica, 6(2), 30-39. (Reviews how modern food media views the entrails and inner organs or animals as food.)Stull, Donald, Broadway, Michael & Griffith, David. (1995). Any way you cut it: Meat-processing in small town America. Lawrence: University of Kansas Press. (Overview of changes in meat-processing industry as it shifts production to small-town America. Evaluation of the impact of these plants on the communities they locate in.)Sutton, David. (2001). Remembrance of repasts: An anthropology of food and memory. Oxford: Berg Publishers. (Food’s role in the construction of memory.)Tannahill, Reay. (1975). Flesh and blood: A history of the cannibal complex. London: Little, Brown and Company. (History of cannibalism and significance in religion and culture.)Telfer, Elizabeth. (1996). Food for thought: Philosophy and food. New York: Routledge. (Uses classical philosophy and texts to question the place food should have in our lives.)Terrio, Susan. (2000). Crafting the culture and history of French chocolate. Berkeley: University of California Press. (Ethnography of the craft community of French chocolatiers.)Theophano, Janet. (2002). Eat my words: Reading women’s lives through the cookbooks they wrote. New York: Palgrave. (Material culture approach to understanding women’s lives through cookbooks. Widely used text in food studies.)Thompson, Becky. (1994). A hunger so wide and deep: A multiracial view of women’s eating problems. Minneapolis: University of Minnesota Press. (Explores women’s eating problems in populations of color.)Thompson, Paul B. (2007). Food biotechnology in ethical perspective, 2nd ed. Dordrecht: Springer. (Biotech ethical issues referring to food safety, animal welfare, environmental impact, ownership of intellectual property, and consumer perception of the product.)Thompson, Paul B. (2004). The legacy of positivism and the role of ethics in the agricultural sciences. In C.G. Scanes & J.A Miranowski (Eds.), Perspectives in world food and agriculture. Ames: Iowa State University Press. (Look at biotech from a positivism philosophical approach.)Thompson, Paul B. (2000). Food and agricultural biotechnology: Incorporating ethical considerations. Ottawa: Canadian Biotechnology Advisory Committee. (Biotech ethics for future food production.) Tompkins, Kyla. (2012). Racial indigestion: Eating bodies in the 19th century. New York: New York University Press. (Overview of how food and eating has affected class, race, and nation as well as how eating has pushed the boundaries of those subjects.)Vié, Blandine. (2011). Testicles: Balls in cooking and culture. (G. MacDonogh, Trans.) Totnes: Prospect Books. (Goes beyond the culinary use of testicles as part cookbook, part cultural explanation, and part dictionary.)Vogt, Evon Z. (1976). Tortillas for the gods: A symbolic analysis of Zinacanteco rituals. Boston: Harvard University Press. (Ritual, food symbols and meanings in Mayan culture.)Walker, Harlan. (2001). Food and memory. Devon, England: Prospect Books. (Collected papers on history, folklore, food and recollection.)Walker, Harlan. (2002). The meal. Devon: Prospect Books. (Collected papers on the history, sociology, ethnology, dining, and social aspects of feasting.)Walsh, John. (1993). Supermarkets transformed: Understanding organizational and technological innovations. New Brunswick: Princeton University Press. (Analyzes the changes in the supermarket industry resulting from the implementation of various technologies and the effects on management, workers, and customers.) Walters, Kerry S. & Portmess, Lisa. (1999). Ethical vegetarianism: From Pythagoras to Peter Singer. Albany: State University of New York Press. (From the publisher: The first comprehensive collection of primary source material on vegetarianism as a moral choice.)Walters, Kerry S., and Portmess, Lisa. (2001). Religious vegetarianism: From Hesiod to the Dalai Lama. Albany: State University of New York Press. (An anthology of writings on vegetarianism from a wide range of religious traditions.)Wansink, Brain. (2006). Mindless eating: Why we eat more than we think. New York: Bantam Books. (Results of, and insights from, Wansink’s research on food consumption. Readable, accessible to most levels of students.)Warde, Alan & Martens, Lydia. (2000). Eating out: Social differentiation, consumption and pleasure. Cambridge: Cambridge University Press. (Based in U.K. social survey work, examines food consumption outside the home.)Weismantel, Mary J. (1988). Food, gender, and poverty in the Ecuadorian Andes. Prospect Heights: Waveland Press, Inc. (Analyzes the Zumbagua community in Ecuador and how food is integral to withstanding economic, racial, and ecological challenges.)Weiss, Allen S. (2002). Feast and folly: Cuisine, intoxication, and the poetics of the sublime. Albany: State University of New York Press. (Treats French cuisine as a fine art, offering both historical background as well as a deep analysis of the social, political, and aesthetic aspects of cuisine and taste.)Wiessner, Pauline & Schiefenhovel, Wolf. (1996). Food and the status quest: An interdisciplinary perspective. Berghahn Books. (Collected papers on primatology and how food used to negotiate status is biological.)Wiessner, Pauline. (1996). Leveling the hunter: Constraints on the status quest in foraging societies. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (Explores social relations and food sharing.)Wilson, David S. & Gillespie, Angus K. (1999). Rooted in America: Foodlore and popular fruits and vegetables. University of Tennessee Press. (Pop culture symbolism of various fruits, vegetables, and tobacco in the United States.)Wilk, Richard. (2006). Home cooking in the global village: Caribbean food from buccaneers to ecotourists. Oxford: Berg Publishers. (Belizian food history and effects of globalization.) Williams-Forson, Pysche. (2006). Building houses out of chicken legs: Black women, food and power. Chapel Hill: University of North Carolina Press. (African-American women’s historical experiences with cooking, entrepreneurship, and issues of identity and power.)Wilson, Thomas M. (2006). Introduction: Food, drink and identity in Europe: Consumption and the construction of local, national and cosmopolitan culture. In T. Wilson (Ed.), European studies: An interdisciplinary series in European culture, history and politics, 22, 11-29. (Essay to introduce his volume as well as cite concerns with scholarship on food, drink and their roles in European identity.)Winkler, Earl R. (1988). Foregoing treatment: Killing versus letting die, and the issue of non-feeding. In James E. Thornton (Ed.), Ethics and aging. Vancouver: University of British Columbia Press.Witt, Doris. (1999). Black hunger: Food and the politics of US identity. New York: Oxford University Press. (Association of food with African-American women and soul food’s role in American culture. New edition called Black Hunger: Soul Food and America.)Wood, Roy. (1995). The sociology of the meal. Edinburgh University Press. (Concise focus on structuralism in regards to social relations and food.)Wrangham, Richard. (2009). Catching fire: How cooking made us human. New York: Basic Books. (Attempts to explain how cooking, instead of eating meat or hunting ultimately created the race of man.) Young, George M. (2004). What will the immortals eat? In Charles Tandy (Ed.), Death and anti-death, volume 2: Two hundred years after Kant, fifty years after Turing. Palo Alto: Ria University Press. (Sacrificial rites related to death and spirituality.)Zafar, Rafia. (2002). The signifying dish: Autobiography and history in two black women’s cookbooks. In C.M. Counihan (Ed.), Food in the USA: A reader. NY: Routledge. (Examines the distorted image of the “mammy cook,” who the black women in the kitchen actually were, and how significant their role was in history.)Biography/MemoirAlexander, William. (2010). 52 loaves: One man’s relentless pursuit of truth, meaning, and a perfect crust. Chapel Hill: Algonquin Books. (Journey of a man trying to remake the perfect bread that he had eaten by going above and beyond- even harvesting his own wheat.) Alpers, Robert. (1973). The good provider: H.J. Heinz and his 57 varieties. Boston: Houghton Lindsey Mifflen.Andrews, Coleman. (2010). Ferran: The inside story of El Bulli and the man who reinvented food. New York: Gotham Books. (Bio of Ferran Andria, world-renowned chef)Banerji, Chitrita. (2006). Feeding the gods: Memories of food and culture in Bengal. London: Seagull Books. (A memoir and social critique of one of the key cuisines of the world.)Banerji, Chitrita. (2001.) The hour of the goddess, memories of women, food and ritual in Bengal. New York: Seagull Books. (Memoir combining memories of food, ritual and women's lives in Bengal.)Birnbaum, Molly. (2011). Season to taste: How I lost my sense of smell and found my way. New York: HarperCollins. (Memoir of losing the sense of smell. Author interviews many famous people who have experienced this affliction.) Beard, James. (1964). Delights and prejudices. New York: Atheneum. (Memoir with recipes, considered by many to be Beard’s best book.)Brennan, Jennifer. (2000). Curries & bugles: A memoir & cookbook of the British Raj. Boston: Periplus Editions. (Winner of the 1990 Best Book in Literary Food Writing award, Brennan describes her culinary influences growing up in India.) Candappa, Rohan. (2006). Picklehead: From Ceylon to suburbia; A memoir of food, family and finding yourself. London: Ebury Press.Carpenter, Novella. (2009). Farm city: The education of an urban farmer. New York: Penguin Press. (Memoir of creating a “squat” garden in a tough part of Oakland, CA.)Chamberlain, Samuel. (2001). Clementine in the kitchen. New York: Modern Library. (Delightful memoir of a family’s cook, first in France; then in the USA as she accompanies them when they return home.)Chelminski, Rudolph. (2005). The perfectionist: Life and death in haute cuisine. New York: Gotham Books. (Biography of Chef Bernard Loiseau who achieved the highest culinary award, had incredible career and personal achievements, but took his own life in 2003.) Ciezaldo, Annia. (2012). Day of honey: A memoir of food, love, and war. New York: Free Press. (Describes one woman’s 6 years in Beirut dodging bullets and surviving physically and spiritually on Middle Eastern food rituals.)Cook, Langdon. (2009). Fat of the land: Adventures of the 21st century forager. Seattle: The Mountaineers Books/Skipstone. (Chronicle of how the author meets his wife, troubles with the law, foraging and identifying species, and the end of his days as a forager.) Cooper, Artemis. (1999). Writing at the kitchen table: The authorized biography of Elizabeth David. New York: HarperCollins. (Reveals the contrast between the personal life of the cookbook writer and the public image as a successful woman.) Damrosch, Phoebe. (2007). Service included: Four-star secrets of an eavesdropping waiter. New York: William Morrow/HarperCollins. (Bio of a NYC waitress obsessed with food, wine, and shocking experiences in fine dining.) DeSilva, Cara. (1996). In memory’s kitchen: A legacy from the women of Terezin. Lanham: Rowman & Littlefield. (From a manuscript compiled from memory by female prisoners at Terezin concentration camp. Remarkable Holocaust document.)Diamond, Becky L. (2012). Mrs. Goodfellow: The story of America's first cooking school. Yardley: Westholme Publishing, LLC. (Extensive research piece on the little known Mrs. Goodfellow who started the first cooking school and earned fame for her Philadelphia bake shop.)Fay, Eliza. (org. 1908). The original letters from India. London: Thacker, Spink & Co. (Republished in 2010 by The New York Review of Books. Eliza Day wrote humorously about her travels through Africa and India until she died penniless in Calcutta at the age of 60.)Fay, Kim. (2010). Communion: A culinary journey through Vietnam. San Francisco: ThingsAsian Press. (Author’s travels in Vietnam and the culinary practices she learned and will use when cooking for her family in the US.) (Below, I have listed 16 of the MFK Fisher titles most widely used in food studies-type courses. Fisher was a prolific writer who wrote much more than what is in this list and this list was selected based on frequency of inclusion on various syllabi and emphasis on food in the body of the work.)Fisher, M.F.K. (1937). Serve it forth. (Various editions and publishers.)Fisher, M.F.K. (1941). Consider the oyster. (Various editions and publishers.)Fisher, M.F.K. (1942). How to cook a wolf. (Various editions and publishers.)Fisher, M.F.K. (1943). The gastronomical me. (Various editions and publishers.)Fisher, M.F.K. (1946). Here let us feast: A book of banquets. (Various editions and publishers.)Fisher, M.F.K. (1949). An alphabet for gourmets. (Various editions and publishers.)Fisher, M.F.K. (1954). The art of eating.(Various editions and publishers.)Fisher, M.F.K. (1961). A cordiall water: A garland of odd & old receipts to assuage the ills of man or beast. (Various editions and publishers.)Fisher, M.F.K. (1962). The story of wine in California. Berkeley: University of California Press.Fisher, M.F.K. (1968). Recipes: The cooking of provincial France. New York: Time-Life Books.Fisher, M.F.K. (1969). With bold knife and fork. New York: Putnam.Fisher, M.F.K. (1982) As they were. New York: Knopf.Fisher, M.F.K. (1986). Fine preserving: M.F.K. Fisher’s annotated edition of Catherine Plagemann’s cookbook. Berkeley: Arts Books.Fisher, M.F.K. (1991). Long ago in France: The years in Dijon. (Various editions and publishers.)Fisher, M.F.K. (1998). Aphorisms of Jean Anthelme Brillat-Savarin from his work, the physiology of taste. Pasadena: WeatherBird Press.Fisher, M.F.K. (2000). Home cooking: An excerpt from a letter to Eleanor Friede, December, 1970. Pasadena: WeatherBird Press.Foster, David & Foster, Gerda. (2001). A year of slow food: Four seasons of growing and enjoying food in the Australian countryside. Pott Point: Duffy and Snellgrove.Franey, Pierre, Flaste, Richard & Miller, Bryan. (1994). A chef’s tale: A memoir of food, France, and America. New York: Knopf. (Franey is sometimes overshadowed by characters like Julia Child and Craig Clairborne when we think about the roots of the modern food culture in the 1960’s, but his role was important, both as a writer and restaurateur.)Freeling, Nicholas. (1991). The kitchen book, the cook book. Boston: D.R. Godine. (Two memoirs by Freeling bundled into one book. Before Freeling achieved fame as the author of the Van Der Valk mysteries, he apprenticed in a French hotel and remained a lifelong gourmand. Nice prose.)Fry, Joan. (2009). How to cook a tapir: A memoir of Belize. Lincoln: University of Nebraska Press. (A memoir of cooking and coming-of-age in 1960’s Belize.)Fulton, Margaret. (1999). I sang for my supper: Memories of a food writer. Sydney: Landsdowne. (Biography of Margaret Fulton.)Fussell, Betty. (1999). My kitchen wars. New York: North Point Press. (Gastro-memoir from one of America’s more prolific food writers of the current era.)Ginsberg, Debra. (2001). Waiting: The true confessions of a waitress. New York: Perennial. (Part biography, part social commentary on life working at an Italian restaurant.)Hamilton, Gabrielle. (2012). Blood, bones, & butter: The inadvertent education of a reluctant chef. New York: Random House Digital. (Memoir of a tumultuous journey through life finding passion in the kitchen from necessity of nourishing herself as a forsaken child.)Hodgson, Moira. (2009). It seemed like a good idea at the time: My adventures in life and food. New York: Nan Talese. (Memoir by the food critic of the New York Observer.)Kessler, Brad. (2009). Goat song: A seasonal life, a short history of herding, and the art of making cheese. New York: Scribner. (Account of the author and his journey, embracing a much more nature-oriented lifestyle by living with goats and making cheese.) King, Shirley. (1979). Dining with Marcel Proust: A practical guide to French cuisine of the Belle Epoque. London: Thames and Hudson. (Snippets of the writing of Proust paired with recipes from the era.)Kingsolver, Barbara. (2007). Animal, vegetable, miracle: A year of food life. New York: HarperCollins. (Story of a family that rejected the industrialized food system and lived on their own home-grown livestock and produce.)Liebling, A.J. (1995). Between meals: An appetite for Paris. New York: Modern Library. (Remembrances of eating in Paris in the early 20th century by a New Yorker magazine columnist.)Luongo, Pino & Friedman, Andrew. (2008). Dirty dishes: A restaurateur’s story of passion, pain, and pasta. New York: Bloomsbury. (Hailing from Tuscany, Luongo tells how he rose from dishwasher to successful NYC restaurant owner in a decade, and his highs and lows that ensued after that. Foreword by Anthony Bourdain.)Marks, Susan. (2005). Finding Betty Crocker: The secret life of America's first lady of food. New York: Simon and Schuster. (Okay, maybe not a real person, but I couldn’t resist putting it into biography instead of miscellaneous.)McAllister, Matt. (2008). Bittersweet: Lessons from my mother’s kitchen. New York: The Dial Press. (An account of a mother who undergoes a terrible time through alcohol, but manages to come back from the brink of insanity and connect with her family. Her son uses her cooking and recipes to remember her.) McNamee, Thomas. (2008). Alice Waters and Chez Panisse: The romantic, impractical, often eccentric, ultimately brilliant making of a food revolution. New York: Penguin Books. (The first authorized bio of the mother of American cooking.)Murphy, Patricia. (1961). Glow of candlelight: The story of Patricia Murphy. Prentice-Hall. (Autobiography of the restaurant owner, hostess, and philanthropist.) Nabhan, Gary P. (2002). Coming home to eat: The pleasures and politics of local foods. New York: W.W. Norton. (Nabhan relates his experience with locavorism in the Sonoran Desert.)Narayan, Shoba. (2003). Monsoon diary: A memoir with recipes. New York: Random House. (Insights into Hindu food culture in India and contrasts with food culture in the US. Many recipes.)Nordstrom, A., Scwartz, D., & Winik, M. (2010). In the kitchen. Heidelber: Kehrer Verlag. (Photographic and poetic accounts of Scwartz Family practices in their kitchen.) Numbers, Ronald. (1976). Prophetess of health: A study of Ellen G. White. New York: Harper and Row. (Ellen White was a founder of the 7th Day Adventist movement and very influential in the American Health Food movement of the 19th century.)Reichl, Ruth. (1998). Tender at the bone: Growing up at the table. New York: Random House.Reichl, Ruth. (2001). Comfort me with apples: More adventures at the table. New York Random House.Reichl, Ruth. (2006). Garlic and sapphires: The secret life of a critic in disguise. New York: Penguin.(The three Reichl titles above combine to make a memoir of Reichl’s life through her job as a food critic for the New York Times.)Ruhlman, Michael. (1997). The making of a chef: Mastering heat at the culinary institute of America. New York: Henry Holt. (Life at culinary school.)Sawka, Hanka & Sawka, Hanna. (2004). At Hanka’s table. New York: Lake Island Press. (Combination cookbook/food memoir of life under communism in Poland.)Schenone, Laura. (2008). The lost ravioli recipes of Hoboken: A search for food and family. New York: Norton. (A Newsday Best Cookbook of 2007: A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.)Schulman, Robert. (2006). Romany Marie: The queen of Greenwich Village. Butler Books. (Provides a look into America's true Bohemia (Diego Rivera, Theodore Dreiser) from 1914-1950s by a tavern-keeper, Romany Marie, in the Village.) Sermolino, Maria. (1952). Papa’s table d’hote. J. B. Lippincott Company. (Biography of an Italian American restauranteur in NYC during Prohibition.)Schlosser, Eric. (2001). Fast food nation: The dark side of the all-American meal. New York: Houghton-Mifflin. (Uses the lens of fast-food to examine issues like obesity, the meat-packing industry, immigrant labor, etc.)Shapiro, Laura. (2007). Julia Child. New York: Viking Adult. (Entry in the Penguin Lives series.)Sheraton, Mimi. (2004). Eating my words: An appetite for life. William Morrow/ HarperCollins. (Famous food critic relives her rise to become one of the top food reviewers in the country.) Severson, Kim. (2010). Spoon fed: How eight cooks saved my life. New York: Riverhead Books. (Confessions of a food writer about how she overcame alcoholism and drug addiction with the help of successful female cooks including Alice Waters and Rachael Ray.)Shopsin, Kenny & Carreno, Carreno. (2008). Eat me: The food and philosophy of Kenny Shopsin. New York: Alfred Knopf. (Combination cookbook-philosophy book from one the great characters of the NYC food scene. Reprints Calvin Trillin’s New Yorker article about Shopsin’s. See also, I Like Killing Flies, a documentary about Shopsin and his restaurant.)Sklar, Kathryn Kish. (1976). Catherine Beecher: A study in domesticity. New York: Norton. (Looks at the 19th century woman through the eyes of one of the more vocal writers and teachers on moral and feminist topics.)Slater, Nigel. (2004). Toast: The story of a boy’s hunger. New York: Gotham Books. (Memoir of an English boy who battled with the housekeeper to win over the father’s affections through cooking.)Thick, Malcolm. (2010). Sir Hugh Plat: The search of useful knowledge in early modern London. Totnes, UK: Prospect Books. (Biography of an Elizabethan-era writer of culinary texts and manuscripts. Plat was author of Delights for Ladies (1602), one of the earliest English-language cookbooks.)Tower, Jeremiah. (2003). California dish: What I saw (and cooked) at the American culinary revolution. New York: Free Press. (Autobiography of celebrity chef mentor and 80s “super chef,” Tower tells about his rise, fall, and rise again in his culinary career.)Volk, Patricia. (2002). Stuffed: Adventures of a restaurant family. New York: Alfred A. Knopf. (Memoir of a larger-than-life NYC restaurant family as seen through the eyes of daughter Patricia.)Weaver, Tara. (2010). The butcher and the vegetarian: One woman’s romp through a world of men, meat, and moral crisis. New York: Rodale. (A journey of a woman trying to overcome her fear and culinary PTSD to thrive in a world dominated by men.) Zimmerman, A. (2011). An extravagant hunger: The passionate years of MFK Fisher. Berkeley: Counterpoint Press. (Profiling the author and gourmands personal life from the beginning of her marriage to her first daughter’s birth.)?Commentary/Reflection(I know there are some very odd-bedfellows indeed in here, but I was vexed about where to put rumination, expose, general commentary, etc. without some one-title sections. So this is somewhat of a grab-bag section, except they all really do come together as people thinking and reflecting about food – sometimes quietly, sometimes vehemently.)Allen, John S. (2012). The omnivorous mind: Our evolving relationship with food. Harvard University Press. (Suggests unlike other species, we eat with our minds as well as our stomachs; provides scientific insights into why humans crave certain foods, such as crunchiness to stave off boredom with an added sensory experience.)Barlow, John. (2008). Everything but the squeal: Eating the whole hog in Northern Spain. New York: Farrar, Straus, and Giroux. (A chronicle of John Barlow and his adventures of eating the many parts of a hog in different areas of Northwest Spain.) Bellamy, Gail Ghetia. (2003). Cleveland Food Memories: A nostalgic look back at the food we loved, the places we bought it, and the people who made it special. Cleveland: Gray & Company, Publishers. (Reminisces on local food with colorful photos.)Bilson, Gay. (2008). On digestion. Melbourne: University of Melbourne Press. (Meditations on food and writing by a famous Australian chef.)Bloom, Jonathan. (2010). American wasteland: How America throws away nearly half of its food (and what we can do about it). Cambridge: Da Capo Press. (Discusses waste from farms/social policy, grocers, and consumers and why the journalist is hopeful this will decrease.)Bourdain, Anthony. (2000). Kitchen confidential. New York: Bloomsbury. (Probably Bourdain’s best book, a book that spawned a genre. The section on how crappy kitchen work can be should probably be required reading for every culinary school-bound student.)Boyer, Marie-France. (1994). The French cafe. Thames & Hudson. (Depicts the historical, architectural, and cultural place cafes in Paris held.)Chen, Joan. (2008). The taste of sweet: Our complicated love affair with our favorite treats. New York: Kodansha International. (Popular overview examining why we like dessert. Some pieces could usefully be extracted for classroom discussion at secondary and undergraduate levels.)Engelhardt, Elizabeth S.D. (2009). Republic of barbecue: Stories beyond the brisket. Austin: University of Texas Press. (Look at what barbecue means to Texans.) Evans, Matthew. (2007). Never order chicken on a Monday. Sydney: Random House Australia. (Bourdain-like expose of the Australian restaurant business.) The Future Laboratory. (2008). crEATe: Eating, design, and future food. Berlin, Germany: Gestaltin. (A broad spectrum from cultivation of vegetables to politics, society, pricing, and psychology.) George, Susan. (1986). How the other half dies: The real reasons for world hunger. London: Penguin. (Argues that hunger is due to the food supply being controlled by the wealthy and powerful, rather than overpopulation and climate change.)Gutman, Richard J. S. (1993). American diner, then and now. Baltimore: The Johns Hopkins University Press. (1st edition inspired people to restore and reopen diners in the U.S.; this updated edition includes a list of currently operating diners throughout the nation.) Gutman, Richard J. S. & Kaufman, Elliott. (1982). American diner. HarperCollins. (The authority on U.S. diners complete with stories, history, and photos.)Halwell, Brian. (2004). Eat here: Reclaiming homegrown pleasures in a global supermarket. Washington: Worldwatch Institute. (A sort of combined manifesto/policy document. Available as a pay download from the Worldwatch website.)Harms, Erik. (2009). Vietnam’s civilizing process and the retreat from the street: A turtle’s eye view from Ho Chi Minh City. City and society, 21(2), 182-206. (Describes what it means for restaurant diners to shift from watching public activity outside while they eat, to moving inside with their backs to the street.) Heldke, Lisa. (2003). Exotic appetites: Ruminations of a food adventurer. New York: Routledge. (Examines current images of Japanese society by considering a large sample of literature on Japan.)Iggers, Jeremy. (1996). The garden of eating. New York: Basic Books. (Popular critique of American eating and foodies. Bombastic and not always well-informed in many places, but his consideration of eating anxieties and transposition of food for sex can spark good classroom discussions.)Lappe, Francis. (1971). Diet for a small planet. New York: Ballantine. (Exposition of the grain to meat conversion issue and ecological effects of it. Much of the content is available through Google Books.)Lawson, Tracey. (2013). A year in the village of eternity: The lifestyle of longevity in Campodimele, Italy. New York: Bloomsbury Illustrations. (Account of a woman’s journey to find how food can be used as medicine and prevent disease.) Mariani, John & Von Bidder, Alex. (1994). The Four Seasons: A history of America’s premier restaurant. Crown Publishers, Inc. (Profile of the restaurant with anecdotes, 75 photos, and signature recipes.)McGinley, Louellen. (2004). Honk for service: A man, a tray and the glory days of drive-ins. Tray Day Publishing. (Author is the daughter of the car tray inventor and writes about their drive-in, the Parkmoor, and the impact of the car tray on the restaurant business.)McMillan, Tracie. (2012). The American way of eating. New York: Scribner. (The author comments on working class food choices after going undercover as an employee as a field-hand, at Walmart, and at Applebee’s.)Meyer, G., & Schmid, D. (2011). Oyster culture. Petaluma: Cameron + Company Illustrations. (Culture around oysters in the California Tomales Bay Region. The authors divulge the awe-inspiring cuisine of the area and their love for it.) Peterson, Dale. (2003). Eating apes (California Studies in Food and Culture). University of California Press. (The explosion of the ape slaughter market and its drive towards the extinction of these animals.) Petrini, Carlo & Padovani, Gigi. (2005). Slow food revolution: A new culture for eating and living. New York: Rizzoli. (Slow Food manifesto from one of the movement’s recognized leaders.)Pollack, Joe & Lemons Pollack, Ann. (1998). Beyond toasted ravioli: A tour of St. Louis restaurants. St. Louis: Virginia Publishing Company. (The couple reviews 200+ restaurants in the Gateway City.)Pollan, Michael. (2006). The omnivore’s dilemma: A natural history of four meals. New York: Penguin Press. (Not without its detractors, but widely read, both in classrooms and by the general public.)Sheller, Mimi. (2003). Consuming the Caribbean: From Arawaks to zombies. New York: Routledge. (Calls into question historical to modern consumer exploitation of the Caribbean’s products, land and people.) Simon, Michelle. (2006). Appetite for profit: How the food industry undermines our health and how to fight back. New York: Nation Books. (Teaches how to spot marketing techniques to give the false image of “healthy” food brands and products as well as how to help improve food in schools and society.) Singer, Peter & Mason, Jim. (2006). The way we eat: Why our food choices matter. Emmaus: Rodale Books. (Treatise on ethical eating using stories of four families and how they eat to make the points.)Slater, Nigel. (2007). Eating for England: The delights and eccentricities of the British at the table. London: Fourth Estate Books. (Highlights the peculiar British attitudes towards dining.) Stuart, Tristam. (2009). Waste: Uncovering the global food scandal. New York: Norton. (How waste in the food system contributes to hunger. The author offers some potential solutions.) Thomas, Lately. (1967). Delmonico’s: A century of splendor. Boston: Houghton Mifflin Co. (A must-read for culinary and management students to understand upscale eating at I ts best.)Trillin, Calvin. (1974). American fried: Adventures of a happy eater. Garden City: Doubleday Books.Trillin, Calvin. (1978). Alice, let’s eat: Further adventures of a happy eater. New York: Random House.Trillin, Calvin. (1983). Third helpings. New Haven: Ticknor & Fields.Trillin, Calvin. (1994). Tummy trilogy. New York: Farrar, Straus and Giroux. (Selections from American Fried, Alice Let’s Eat, and Third Helpings.)Trillin, Calvin. (2003). Feeding a Yen: Savoring local specialties from Kansas City to Cuzco. New York: Random House.(Note on Calvin Trillin: A master of wry humor and keen observer, these books are great reading.)Compilations/ReadersApple, R.W. (2009). Far flung and well fed: The food writing of R.W. Apple, Jr. New York: St. Martin’s Press. (Collected works from New York Times food writer R.W. Apple. Apple is an expansive and witty writer.)Barndt, Deborah. (Ed.). (1999). Women working the NAFTA food chain: Women, food and globalization. Toronto: Second Story Press. (Essays about women who work in the 3 NAFTA countries, globalization and organization.)Bentley, Amy. (2015). A cultural history of food in the modern age (1920 - 2000). Bloomsbury Academic. (Essays discuss the modern history of food from many cultural perspectives including production, safety, identity, and dining out.)Berris, David & Sutton, David. (2007). The restaurants book: Ethnographies of where we eat. Oxford; Berg Publishers. (Twelve essays on the theme of the restaurant as social and cultural space as well as eating-place.)Brown, Eleanor & Brown, Bob. (1961). Culinary Americana: Cookbooks published in the cities and towns of the United States of America during the years from 1860 through 1960. New York: Maurizio Martino. (Reprinted in 1990; Listing of 4447 cookbooks by state and alphabetically, and includes a price list for the books.)Caplan, Patricia. (1997). Food, health and identity. New York: Routledge. (Articles address Britain’s changing food habits and what’s influencing people's food choices.) Collard, Dave, Morris, Jim, & Perego, E. (2012). Food and drink in archaeology 3: University of Nottingham postgraduate conference 2009. Nottingham: Prospect Books. (Collection of 16 short articles about the uses of food and drink in the ancient world and the relation the uses have to archaeology.) Collinson, Paul & Macbeth, Helen. (2014). Food in zones of conflict: Cross-disciplinary perspectives. New York/Oxford: Berghahn Publishers. (Food in war zones, how food becomes politicized in times of conflict.) Winner: 2014 Gourmand World Cookbook Award: United Kingdom.Counihan, Carole M. (Ed.). (2002). Food in the USA: A reader. New York: Routledge. (Collection of articles collected with the idea of telling how food explains America and Americans.)Counihan, Carole & van Esterik, Penny. (1997). Food and culture. New York: Routledge. (Collected essays examining food symbols, social relations, body image, and hunger.)Dietler, Michael & Hayden, Brian. (2001). Feasts: Archaeological and ethnographic perspectives on food, politics, and power. Smithsonian Institution Press. (Collected essays explore the economic, social, and political implications of feasts.)Dietler, Michael. (1996). Feasts and commensal politics in the political economy. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn. (Explores relationship between feasts, political strategy, and biological influence on food behaviors.)Finnis, E. (Ed.) (2012) Reimaging marginalized foods. Global processes, local places. Tuscon: The University of Arizona Press. (Collection of ethnographic articles describing marginalized foods boundaries as dynamic and existing between groups within a single food system.)Freedman, Paul (Ed.). (2007). Food: The history of taste. Berkeley: University of California Press. (Collection of essays chronicling the history of taste.)Fonte, Maria, & Papadopoulos, Apostolos G. (Eds.). (2010). Naming food after places: Food relocalisation and knowledge dynamics in rural development. Farnham: Ashgate Publishing. (An attempt to reveal answers to the mechanisms of knowledge that affect the revitalization local food-producing programmes in Europe.)George-Warren, Holly. (Ed.). (2005). Farm aid: A song for America. Emmaus: Rodale Press. (Facts about the Farm Aid organization along with interviews with workers and celebrities involved with the project.)Gigante, Denise. (2005). Gusto: Essential writings in 19th-century gastronomy. New York: Routledge. (Essays from 19th century food intellectuals shows how medicine, philosophy, and science developed a gastronomic culture.) Goldstein, Darra & Merkle, Kathrin. (2005). Culinary cultures of Europe - Identity, diversity and dialogue. Council of Europe. (Collected essays on history and meaning of food in 40 European countries.)Gourmet Magazine. (1948). Gourmet’s guide to good eating in the United States and Canada: A valuable and vital accessory for every motorist and traveler. Garden City Publishing Co. (Fun, vintage food guide.)Hinrichs, Clare & Lyson, Thomas (Eds.). (2007). Remaking the American food system: Strategies for sustainability. Lincoln: University of Nebraska Press. (Various authors describe attempts to remake the food system in a more sustainable fashion.)Hauck-Lawson, Annie & Deutsch, Jonathan (Eds.). (2009). Gastropolis: Food and New York City. New York: Columbia University Press. (A collection of the food voices of New York City.)Heldke, Lisa. (1992). Foodmaking as a thoughtful practice. In D. Curtin and L. Heldke (Eds.), Cooking, eating, thinking. Bloomington: Indiana University Press.Inness, Sherrie A. (2001). Kitchen culture in America: Popular representations of food, gender, race. Philadelphia: University of Pennsylvania Press. (Collected essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food.)Kalcik, S. (1984). Ethnic foodways in America: Symbol and the performance of identity. In L.K. Brown & K. Mussell (Eds.), Ethnic and regional foodways in the United States: The performance of group identity. Knoxville: University of Tennessee Press. (How food preparation and consumption define minorities in a population.)Kelly, Patricia M. (Ed.). (1989). Luncheonette: Ice cream, beverage, and sandwich recipes from the golden age of the soda fountain. Crown Publishers Inc. (Illustrated collection of recipes and foods from the 1930s.)Kennedy, Nancy. (1950). The Ford treasury of favorite recipes from famous eating places. Simon & Schuster. (Vintage and nostalgic collection of inns and eateries throughout the US.)Kennedy, Nancy. (1954). The second Ford treasury of favorite recipes from famous eating places. Simon & Schuster. (2nd edition.)Korsmeyer, Carolyn. (Ed.). (2005). Taste culture reader: Experiencing food and drink. Oxford: Berg Publishers. (Good generalist food studies reader.)LeBesco, K., & Naccarato, P. (2008). Edible ideologies: Representing food and meaning. Albany: University of New York. (A series of essays that seek to explain the connection between consumption of certain foods like chocolate and that person’s ideologies.)Mason, Laura. (2002). Food and the rites of passage. Prospect Books. (Collected papers on food role in life events like baptism, childbirth, and marriage in history in the UK/Ireland.)Maurer, Donna & Sobal, Jeffery (Eds.). (1995). Eating agendas: Food and nutrition as social problems. New York: Aldine de Gruyter. (Collection of papers by sociologists and nutritional scientists on a range of topics in the areas of food science, food safety, and nutrition.)Montanari, Massimo. (2012). Let the meatballs rest and other stories about food and culture. New York: Columbia University Press. (Episodes detailing how Italian food and the process of cooking have affected humans intellectually and fundamentally.) Patrick, Ted & Spitzer, Silas. (1960). Great restaurants of America. Bramhall House. (Richly illustrated.)Picot, Daniel Kay & Picot, Leonce. (Eds.). (1967). Great restaurants of the United States and their recipes. Research Unlimited, Inc. (Illustrated.)Reichl, Ruth (Ed.). (2002). Endless feasts: Sixty years of writing from Gourmet. New York: Modern Library. (Collection of essays from Gourmet Magazine celebrating food.)Roy, Nilanjana S. (Ed.). (2004). The penguin book of Indian writing on food. Penguin Books. (Includes essays and excerpts by/from Rushdie, Vir Sanghvi, Mistry, Gandhi, Saadat Hasan Manto, Mulk Raj Anand, David Davidar, RK Narayan, Mahasweta Devi, Jhumpa Lahiri, Anita Desai, and Chitrita Banerji.)Sanghvi, Vir. (2004). Rude food: The collected food writings of Vir Sanghvi. New Delhi: Penguin Books. (Witty food writing from the Editorial Director of the Hindustani Times.)Sax, David. (2009). Save the Deli: In search of perfect pastrami, crusty rye, and the heart of Jewish delicatessen. Toronto: Houghton Mifflin Harcourt. Segers, Yves, Bieleman, Jan & Buyst, Erik. (2009). Exploring the food chain: Food production and food processing in Western Europe, 1850 – 1990. Trunhout: Brepols Publishers. (Collection of essays exploring commercial food processing from the industrial revolution through the modern period.)Shortridge, Barbara & Shortridge, James. (Eds.). (1998). The taste of American place: A reader on regional and ethnic foods. Lanham: Rowman & Littlefield. (Reader designed for classroom use, essays on various US food topics.) Slomanson, Joan Kanel. (2007). When everybody ate at Schrafft’s: Memories, pictures, and recipes from a very special restaurant empire. Barricade Books, Inc. (Everyone who dined at this 80 year-long chain restaurant had a story to tell and they’re in this book.)Stern, Michael & Jane. (2014). Roadfood: The coast-to-coast guide to 900 of the best barbecue joints, lobster shacks, ice cream parlors, highway diners & much more, 9th ed. New York: Clarkson Potter/Publishers. (Thorough food guide for eateries from Maine to California.)Symonds, James (Ed.). (2010). Table settings: The material culture and social context of dining, AD 1700 – 1900. Oxford: Oxbow Books. (Changes in dining habits in Britain and its colonies in the early modern period.) Tomasik, T., & Vitullo, J. (2007). At the table: Metaphorical and materials cultures of food in medieval and early modern Europe. Turnhout: Brepols Publishers. (Essays that look into the connection between the material culture of food and metaphors related to eating in medieval and early modern Europe.)Watson, James & Caldwell, Melissa (Eds.). (2005). The cultural politics of food and eating: A reader. Malden: Blackwell Publishers. (Essays about food distribution, globalization, political economy. Examples from many cultures.)Williams-Forson, Psyche & Counihan, Carole. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge. (Anthology with sections on consumption, performance, diasporas, and activism.) Wu, David Y.H. & Tan, C.B. (2001). Changing Chinese foodways in Asia. Hong Kong: Chinese University Press. (Collected essays on food habits, change, religion, meaning, and Chinese identity.)?Dictionaries/Encyclopedias/Bibliographies(The titles by Davidson, Katz et al, Kipple and Ornelas, can be expensive, especially the latter two. While they may be too expensive for most scholars’ personal libraries, you should encourage your institution to purchase them as they are often invaluable places to begin the research process. Articles in them are frequently written by the seminal food studies scholars in an area.)Albala, Ken. (Ed). (2011). Food cultures of the world encyclopedia, 4 volumes. Santa Barbara: Greenwood/ABC-CLIO. (Food from more than 150 countries and cultures, including remote areas in the world.)Allen, Gary & Albala, Ken (Eds.). (2007). The business of food: Encyclopedia of the food and drink industries. Westport: Greenwood Publishers. (150+ entries on food-related issues from brands to the labor unions.) Andrews, Tamara. (2000). Nectar and ambrosia: An encyclopedia of food in world mythology. ABC Clio. (Exotic lore and legend of food magic).Bitting, Katherine Golden. (1939). Gastronomic bibliography. San Francisco: Maurizio Martino Publisher. (Over 6,000 entries since the 15th century.)Black, Rachel. (Ed.). (2010). Alcohol in popular culture: An encyclopedia. Santa Barbara: ABC-CLIO. (Comprehensive account of alcohol in American culture from an array of contributors.)Cagle, William & Stafford, Lisa. (1999). A matter of taste: A bibliographic catalogue of international books on food and drink in the Lilly Library. New Castle: Oak Knoll Press. (Includes works on gastronomy, wine-making, hotel/food management, diet and gardening).Cook, Margaret. (1971). America’s charitable cooks: A bibliography of fundraising cookbooks published in the United States (1861–1915). Kent: Ohio University Press. Davidson, Alan (Ed.). (1999). The Oxford companion to food. Oxford: Oxford University Press.Driver, Elizabeth. (2008). Culinary landmarks: A bibliography of Canadian cookbooks, 1825–1949. Toronto: University of Toronto Press. (Over 2,200 entries arranged chronologically by province.)Duram, L. A. (Ed.). (2010). Encyclopedia of organic, sustainable, and local food. Lincoln: University of Nebraska. (This compendium is an attempt to define and sequence the green food movement and its constituents.)Everett, Holly. (2009). Recipe books. In L. Locke, T. A. Vaughan, & P. Greenhill (Eds.), Encyclopedia of women’s folklore and folklife, Vol 2,. Westport: Greenwood Press.Herbst, Sharon. (2007). The new food lover’s companion. Hauppaga: Barron’s Educational Series, Inc. (Dictionary of food and drink terms. New “deluxe” version came out in 2009. I have not had a chance to see it and find out what makes it deluxe.)Gancel, J. (1956). Gancel’s encyclopedia of modern cooking: Chef’s reference, 11th ed. Washington, DC: Radio City Book Store. (Original claimed to be “the most complete and concise glossary ever compiled and published.” Contains more than 8,000 recipes and 300 articles.)Katz, Jonathon, Katz, Solomon & Weaver, William. (2003). Encyclopedia of food and culture. New York: Scribner. (3 volumes of photos, illustrations, sidebars, recipes, menus, and timelines.)Kipple, Kenneth & Ornelas, Kriemhild. (200). The Cambridge world history of food. Cambridge: Cambridge University Press. (From the publisher: A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.)Labensky, Steven, Ingram, Gaye & Labensky, Sarah. (2008). The Prentice Hall essentials dictionary of culinary arts. Upper Saddle River: Pearson/Prentice Hall. (From the publisher: Designed to support those in culinary arts, its definitions, line drawings, charts and tables are excellent for quick, at-a-glance reference.)Longone, Janice Bluestein & Longone, Daniel T. (1984). American cookbooks and wine books, 1797–1950. Being an exhibition of the collections, with historical notes. Ann Arbor: Wine and Food Library.Lowenstein, Eleanor & Lincoln, Waldo. (1972). Bibliography of American cookery books, 1742–1860, 3rd ed. Worcester: American Antiquarian Society; New York: Corner Book Shop.Madeira, Karen. (1989). Cultural meaning and use of food: A selective bibliography (1973-1987). In M.J. Schofield (Ed.), Cooking by the book: Food in literature and culture. Bowling Green State University Popular Press. (Bibliography of cultural studies of food.)Notaker, Henry. (2010). Printed cookbooks in Europe, 1470–1700: A bibliography of early modern culinary literature. New Castle: Oak Knoll Press. (From the publisher: The 1st bibliography to list all known editions of printed cookbooks published in Europe before 1700. Illustrated.)Oxford, Arnold Whitaker. (1913). English cookery books to the year 1850. New York: Oxford University Press. Republished by Maurizio Martino in 1997. Patout, Gerald. The historic New Orleans collection. Williams Research Center. [Online Bibliography Post]. Retrieved from: (Bibliography of sources relating to culinary history.) Phoenix, Laurel & Walter, Lynn (Ed.). (2009). Critical food issues: Problems and state of the art solutions. Santa Barbara: Praeger. (Edited volume of solutions by experts/writers in fields ranging from soil science to sustainability to ethics. Expensive volume, but useful as a starting point for research.)Puskar-Pasewicz, M. (Ed.). (2010). Cultural encyclopedia of vegetarianism. Santa Barbara: Greenwood Publishing Group. (Exploration of the numerous motives behind abstaining from meat consumption.)Smith, Andrew. (Ed.). (2013). The Oxford encyclopedia of food and drink in America, 2nd ed New York: Oxford University Press. (Covers the full range of current food and drink topics and trends with over 1400 entries.)Smith, Andrew. (2011). Fast food and junk food: An encyclopedia of what we love to eat. Westport: Greenwood Publishing Group. (Detailed chronology of junk/fast food, including 700 entries, bibliography, and glossary which span nostalgia, company influence, and health concerns.)Smith, Andrew F. (2006). The encyclopedia of junk food and fast food. Westport: Greenwood Publishing Group. (Over 250 essays useful to students and the interested reader on everything from health concerns to fast food mascots to nostalgic tidbits.) Smith, Andrew (Ed.). (2004). The Oxford history of food and drink in America. New York: Oxford University Press. (800 articles in A-Z format that provides details on American cuisine, people, regions, foods & drinks, advertising, companies, and politics.) Uhler, John & Glenna. (1966). The Rochester Clarke bibliography of Louisiana cookery. Plaquemine: Iberville Parish Library. (Cajun cooking with a little extra.)Weaver, William. (2010). Culinary ephemera: An illustrated history. Berkeley: University of California Press. (Culinary ephemera as a lens through which to view history.)Wheaton, Barbara Ketchum & Kelly, Patricia M. (1988). Bibliography of culinary history food resources in Eastern Massachusetts. G.K. Hall.Winter, Ruth. (2009). A consumer’s dictionary of food additives. New York: Three Rivers Press. (This book is kept up-to-date with frequent revisions. Very useful for researchers and classroom exercises.)Yule, H., & Burnell, A. C. (1985). A glossary of colloquial Anglo-Indian words and phrases. Hobson-Jobson: London. (Available in online form at: )EtiquetteElias, Norbert. (1978). The civilizing process: The history of manners. New York: Urizen Press. (Traces manners from the Middles Ages to modern Western Europe and relates them to the monopolization of power within the newly formed states.)Finkelstein, Joanne. (1989). Dining out: A sociology of modern manners. New York: New York University Press. (Manners in the world of dining out. Argues that we are less civil when we dine out than when dining at home.)Levi-Strauss, Claude. (1978). The origin of table manners. Chicago: The University of Chicago Press. (3rd volume looks at relations with North America, and links myths to more general interest areas like numeration, morals, and origin of the novel.)Rousseau, Signe. (2012). Food and social media: You are what you tweet. New York: AltaMira Press. (From the publisher: Discusses controversies such as celebrity chefs’ tweeting wars, ethics and the accusations of plagiarizing of recipes, and etiquette concerning the practice of photographing a meal to blog about it.)Schlesinger, Arthur, Sr. (1947). Learning how to behave: A historical study of American etiquette books. New York: MacMillan and Co.Visser, Margaret. (1991). The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. New York: Grove Weidenfield. (Explores table manners and dining rituals to explain origin and persistence of these behaviors.)Food Policy-AgricultureBardacke, Frank. (2011). Trampling out the vintage: Cesar Chavez and the two souls of the United Farm Workers. New York: Verso. (Recounts the rise and fall of the UFW and Cesar Chavez.)Bell, Michael. (2004). Farming for us all. University Park: Pennsylvania State University Press. (Compares sustainable and traditional farm operations in Iowa. Explains why many farmers feel they cannot risk leaving traditional ag.) Carter, Stephanie J. & Williams, Elizabeth. (2010). The A-Z encyclopedia of food controversies and the law. Greenwood: ABC-CLIO, LLC. (2-volume set is a broad compendium of the law, policies, and legal influences that affect the food on our plates today.)Cavagnaro, Elena & Curiel, George. (2012). The three levels of sustainability. Greenleaf. (Aims to provide the missing link in sustainability debates.) Clover, Charles. (2008). The end of the line: How overfishing is changing the world and what we eat. Berkeley: University of California Press. (Explains costs of over-fishing from ecological, nutritional, and economic perspectives.) Cohen, Nevin. (2010, Jan. 18). Municipal food planning A-Z. Urban food policy. [Web blog post]. Retrieved from , Stephen. (1993). Theories of famine: From Malthus to Sen. New York: Harvester Wheatsheaf. (Review of the major theories of famine. Analysis of corrective action policies used by societies and governments.)Duram, Leslie. (2006). Good growing: Why organic farming works. Lincoln: University of Nebraska Press. (Uses case studies of medium-sized producers to inform exposition of factors influencing the success of smaller organic producers.)Francione, Gary.?(1995). Animals, property, and the law.?Philadelphia: Temple University Press. (Explores the legal side of animal rights while arguing against animal cruelty for the economic and social benefit of humans.) Gewirth, Alan. (1979). Starvation and human rights. In Kenneth Goodpaster & Kenneth Sayre (Eds.), Ethics and problems of the twenty-first century. South Bend: University of Notre Dame.Guthman, Julie. (2004). Agrarian dreams: The paradox of organic farming in California. Berkeley: University of California Press. (Organic farming and the pressures of finances, land-use policies, marketing, consumers, etc.)Himmelgreen, David & Romero-Daza, Nancy. (2009). Anthropological approaches to the global food crisis: Understanding and addressing the “silent tsunami.” Annals of anthropological practice, 32(1),1-11. (Considers the global food crisis since the 2008 world recession and how to improve it through anthropological principles.)Imhoff, Daniel. (2007). Food fight: The citizen’s guide to a food and farm bill. Healdsburg: Watershed Media. (Offers a critical resource that can help deconstruct the Farm Bill which drives the food, farming, and nutrition assistance system.)McEntee, Jesse C. (2011). Realizing rural food justice: Divergent locals in the northeastern United States. In A.H. Alkon & J. Agyeman, Cultivating food justice: Race, class and sustainability. Cambridge: MIT Press. (Describes how the locavore movement overlooks low-income, rural consumers’ needs.) Patel, Raj. (2007). Stuffed and starved: Markets, power and the hidden battle for the world’s food system. London: Portobello Books. (Links developed world’s official agriculture policies to 1st world obesity and 3rd world starvation.)Pincetl, Stephanie S. (1999). Transforming California: A political history of land use and development. Baltimore: The Johns Hopkins University Press. (Describes the role of government in California’s land use, degradation, and quality of life.)Ronald, P. C. & Adamchak, R. W. (2008). Tomorrow's table: organic farming, genetics, and the future of food. New York: Oxford University Press. (Argues that genetically modified foods and organic farming can work together to overcome future obstacles to feed the growing world population.)Thompson, Paul B. (1992). The ethics of aid and trade: US food policy, foreign competition, and the social contract. Doug MacLean (Ed.). New York: Cambridge University Press. (A new interpretation of social contract theory that can determine goals for international trade and development policy.)Timmer, C. (2015). Food security and scarcity: Why ending hunger is so hard. Philadelphia: University of Pennsylvania Press. (A realpolitik lens for examining successes and failures in governmental food policies.)Weber, Devra. (1994). Dark sweat, white gold: California farm workers, cotton, and the New Deal. Berkeley: University of California Press. (Looks at relationships between the economy, human agency, the state, labor, agriculture, Mexican, and California workers.)Weirich, Paul. (Ed.). (2007). Labeling genetically modified food: The philosophical and legal debate. New York: Oxford University Press. (The 1st comprehensive, interdisciplinary approach to the GMO labeling debate. Contributors include philosophers, bioethicists, food and agricultural scientists, attorneys/legal scholars, and economists.)Food Policy – NutritionAllport, Susan. (2006). The queen of fats: Why omega-3s were removed from the western diet and what we can do to replace them. Berkeley: University of California Press. (Consumer-oriented discussion of the role of Omega-3 fatty acids in the diet.)Bedore, Melanie. (2012). Geographies of capital formation and rescaling: A historical-geographical approach to the food desert problem. The Canadian geographer, 57(2), 133-153. (Looks at retail food access as a product of capitalization and rescaling over time.) Benedict, Jeff. (2011). Poisoned: The true story of the deadly E. coli outbreak that changed the way Americans eat. Buena Vista: Mariner Publishing. (Chronicles the events surrounding the biggest food-poisoning epidemic in US history and how it sparked public awareness about unsanitary practices in the fast food industry.)Brownell, Kelly & Horgen, Katherine. (2004). Food fight: The inside story of the food industry, America’s obesity crisis, and what we can do about it. New York: McGraw-Hill. (A public health call to action to fight the root causes of America’s obesity epidemic.) Critser, Greg. (2003). Fat land: How Americans became the fattest people in the world. Boston: Houghton Mifflin. (Accessible popular account of agricultural and educational policies and how they affect obesity and diabetes rates.)Dreze, Jean & Amartya Sen. (1990). Hunger and public action. Oxford: Oxford University Press. (An examination of hunger issues by economists.)Lappe, Frances Moore, Collins, Joseph, Rosset, Peter & Esparaza, Luis. (1998). World hunger, 12 myths. New York: Grove Press. (Authors argue that many conceptions of world hunger are based on “myths.” This book aims to refute these myths.)Lavin, Chad. (2013). Eating anxiety: The perils of food politics. Minneapolis: University of Minnesota Press. (Suggests food politics arise due to political anxieties about globalization.) Nagel, Thomas. (1977). Poverty and food: Why charity is not enough. In Peter G. Brown & Henry Shue (Eds.), Food policy: The responsibility of the United States in the life and death choices. New York: Free Press.Nestle, Marion. (2002). Food politics: How the food industry influences nutrition and health. Berkeley: University of California Press. (Well written look at food industry production and marketing practices and their health implications. Extensive preview of contents available on Google Books.)Nestle, Marion. (2003). Safe food: The politics of food. Berkeley: University of California Press. (Discussion of food safety issues and how politics affects them. Extensive preview available on Google Books.)Nestle, Marion. (2006). What to eat. New York: North Point Press. (Uses a ‘supermarket tour’ to aid consumers in making decisions about healthy eating.)Nestle, Marion. (2008). Pet food politics: The chihuahua in the coal mine. Berkeley: University of California Press. (Exposé of pet food manufacturing industry.)Olivelle, Patrick. (2001). Food for thought: Dietary regulations and social organization in ancient India. Royal Netherlands Academy of Arts and Sciences. Gonda Lecture 9. (Theorizes on animal dietary prohibitions and the broader social categories, particularly those relating to social hierarchy and marriage.)Patel, Raj. (2011). Survival pending revolution: What the Black Panthers can teach the U.S. food movement. In S. Amin & E. Holt-Gimenez (Eds.), Food movement’s unite! New York: Food First Books. (Touches on the gender politics and other interesting nuances of the free breakfast program.)Poppendieck, Janet. (2010). Free for all: Fixing school food in America. Berkeley: University of California Press. (Great policy text and ASFS Book of the Year, 2010.)Richardson, Jill. (2009). Recipe for America: Why our food system is broken and what we can do to fix it. Brooklyn: Ig Publishing. (In depth look into the current food system of America, its advantages and disadvantages, and the influence of trends on the food system.) Robert, Sarah A. & Weaver-Hightower, Marcus B. (2011). School food politics: The complex ecology of hunger and feeding in schools around the world. New York: Peter Lang.Roberts, Paul. (2008). The end of food. New York: Houghton Mifflin. (Overview of current issues in agriculture and food supply.)Sen, Amarta. (1981). Poverty and famines: An essay on entitlement and deprivation. Oxford: Oxford University Press.Winne, Mark. (2008). Closing the food gap: Resetting the table in the land of plenty. Boston: Beacon Press. (Suggestions for getting healthy foods into underserved communities.) Food BusinessAlvarez, Jr., R. (2005). Mangos, chiles, and truckers: The business of transnationalism. University of Minnesota Press. (How economic policies like NAFTA affect all parties involved in the trucking of mangoes and chiles over the Mexican-US border.) Andreas, Carol. (1994). Meatpackers and beef barons: Company town in a global economy. Niwot: University of Colorado Press. (Case study of the ConAgra company in Greeley, CO.)Arrington, Leonard J. (1966). Beet sugar in the west: A history of the Utah-Idaho sugar company, 1891-1966. Seattle: University of Washington Press. (Good historical reference on sugar beets with photos, illustrations, maps, and extensive appendices.) Bell, Martin. (1962). A portrait of progress: A business history of the pet milk company from 1885 to 1960. St. Louis: Pet Milk Company. Boas, M. & Chain, S. (1977). Big Mac: The unauthorized story of McDonald's. New York: A Mentor Book, The New American Library. (Looks at the business practices used to grow McDonald’s from a small hamburger stand in the 1950s to a global force.)Charles, Daniel. (2001). Lords of the harvest: Biotech, big money, and the future of food. Cambridge: Perseus Publishers. (Reveals cutthroat, business side of GMOs/biotechnology, as well as the groups trying to eliminate biotech vs. those seeking biotech knowledge to improve the world.)Cohen, Daniel. (1986). For food both cold and hot, put your nickels in the slot. Smithsonian, 16(October), 54. (Reviews the nation’s largest restaurant through the 1950s, Horn & Hardart, that relied on coin-op Automats to serve food and coffee in NYC.)Cronin, Robert P. (2000). Selling steakburgers: The growth of a corporate culture. Guild Press of Indiana, Inc.Dethloff, Henry C. (1988). A history of the American rice industry, 1685-1985. College Station: Texas A&M University Press. (Surprising story of American rice and its contribution to world trade.) Dorf, Martin E. (1992). Restaurants that work: Case studies of the best in the industry. Whitney Library of Design. (Provides the essentials for starting a restaurant down to the building codes, utility requirements, and construction costs analysis.)Dukas, Peter. (1976). Planning profits in the food and lodging industry. Cahners Books. Ehmann, S., Klanten, R., & Moreno, S. (2010). Eat out! Restaurant design and food experiences. Berlin: Gestalten. (A look at designs and spaces of restaurants that are modern, innovative, and creative from around the world including pictures.)Eichner, Alfred. (1969). The emergence of oligopoly: Sugar refining as a case study. Baltimore: John Hopkins Press. (Easy read for undergraduates.)Elliott, R.N. (1927). Tea room and cafeteria management. Little, Brown & Co.Emerson, Robert L. (1990). The new economics of fast food. Van Nostrand Reinhold.Emmins, Colin. (1995). Automatic vending machines. Shire: Princes Risborough. (Traces the evolution of vending machines from 200 BC to present-day.) Gonzalez, Gilbert. (1994). Labor and community: Mexican citrus worker villages in a Southern California county, 1900-1950. Urbana: University of Illinois Press.Gray, James. (1954). Business without boundary: The story of General Mills. Minneapolis: University of Minnesota Press. (Good book for anyone interested in advertising, promotion, creation of an American icon [Betty Crocker], how business expands, or a close-up look at industrial leaders.) Heasman, Michael & Mellentin, Julina. (2001). The functional foods revolution: Healthy people, healthy profits? London: Earthscan Publications LTD. (Realistic view at the food marketing industry and the effects it will have on business and consumers.)Hingley, M., & Lindgreen, A. (2009). The new cultures of food: Marketing opportunities from ethnic, religious and cultural diversity. Surrey: Gower Publishing Limited. (Regional food cultures mainly in the UK, but including regions in Asia, Latin America, and other parts of Europe.)Hirschhorn, Paul & Izenour, Steven. (1979). White towers. Cambridge: MIT Press. (Examination of the architecture of White Castle, America’s first fast-food hamburger joint.) Hogan, David Gerard. (1997). Selling ‘em by the sack: White Castle and the creation of American food. Hogan. New York: NYU Press. (Looks at White Castle’s marketing efforts to promote the hamburger as an American icon and the first "to go" carry-out style.)Jayaraman, Saru. (2013). Behind the kitchen door. New York: ILR Press/Cornell University Press. (Despite more diners eating at restaurants that boast organic and fair-trade foods, their own workers may be facing poor conditions. Author sets agenda to ensure positive experience for workers and diners.)Langdon, Philip. (1986). Orange roofs and golden arches: The architecture of American chain restaurants. New York: Alfred Knopf. (Provides a history of chain restaurants reaching back to the 1870s; 150+ photos, paintings, floor plans and postcards.)Lefever, Michael. (1989). Restaurant reality: A manager’s guide. New York: John Wiley & Sons. (Provides everything a budding manager needs to know to run a restaurant.)Leonard, Christopher. (2014). The meat racket. New York: Simon & Schuster. (Explains how the meat industry is controlled by 4 companies, returning it to the shape it had in the 1900s before the monopolies were broken up.)Long, Lucy M. (2003). Culinary tourism. In Material world series. Lexington: University Press of Kentucky. (Suggests people’s ethnic food experiences can act as a means of communication and tourism, mirroring how adventurous eaters are willing to be when it comes to traveling through foreign ingredients.)Love, John. (1986). McDonald’s: Behind the golden arches. New York: Bantam Books. (Multiple editions published through 2008; Glorifying account of the successful business.)MacDougall, Alice Foote. (1929). The secret of successful restaurants. Harper & Bros.Meyer, Danny. (2008). Setting the table: The transforming power of hospitality in business. New York: HarperCollins. (Behind-the-scenes history on the creation of Danny's most famous restaurants and the anecdotes, advice, and lessons he has accumulated on journey to the top of the American restaurant scene.)Newman, Kara (2013). The secret financial life of food: From commodities markets to supermarkets. New York: Columbia University Press. (Historical approach to the commodities market. Also effect of modern economy on commodities.)Patterson Publishing Co., Inc. (1968). The guide to convenience foods: How to use, plan, prepare, present. Patterson Publishing Co., Inc. (Aimed at food service managers.)Polan, Dana. (2011). Julia Child's the French chef. Durham: Duke University Press. (Considers what made the cooking show such a success.)Reiter, E. (1992.) Making fast food: From the frying pan into the fryer. Toronto: Queen's University Press. (How the fast-food model is adapted to other industries and unionization in fast-food.)Watson, James L. (Ed.). (1997). Golden arches east: McDonald’s in East Asia. Stanford: Stanford University Press. (2nd ed. published in 2006; Looks at the cultural, economic globalization, and health aspects of McDonald’s reach into Asia.)Willy, John. (1923). Ideas for refreshment rooms. The Hotel Monthly Press. (Subtitle: A ready reference to catering methods, covering a wide range of practice - hotel, restaurant, lunch room, tea room, coffee shop, cafeteria, dining car, industrial plant, school, club, soda fountain.)Woman’s Institute. (1932). Serving foods for profits: The tea room and coffee shop. (1946 ed.).Food Studies Texts Albala, Ken. (2013). Food: A cultural culinary history. [DVD]. Chantilly: The Great Courses. , Ken. (2012). A cultural history of food in the Renaissance (1300 - 1600). Berg Publishers. (One volume of six tracing the history of food through time.)Albala, Ken & Eden, Trudy. (Eds.). (2011). Food and faith in Christian Culture: Art and traditions of the table: Perspectives on culinary history. New York: Columbia University Press. (Essays describing the different ways food has been used in Christian religious, social and cultural practices.)Anderson, E.N. (2005). Everyone eats: Understanding food and culture. New York: New York University Press. (Cultural and biological approach to why we eat.)Ashley, Bob, Hollows, Joanne, Jones, Steve & Taylor, Ben. (2004). Food and cultural studies. New York: Routledge. (Food studies from the cultural studies perspective. Developed for use in classrooms.) Beardsworth, Alan & Keil, Theresa. (1997). Sociology on the menu: An introduction to food and society. London: Routledge. (One of the first books to use the Food and Society tag and still a useful sociological approach to the topic.)Belasco, Warren. (2008). Food: The key concepts. Oxford: Berg Publishers. (Excellent introduction to issues in food studies. Useful as a course text.)Brittin, Helen. (2010). The food and culture around the world handbook. Boston: Prentice Hall. (Textbook. Food habits, products, etc. in 195 world countries.) Bryant, Carol, DeWalt, Kathleen, Courtney, Anita & Swartz, Jeffrey. (2003). The cultural feast: An introduction to food and society. Belmont: Thomson Wadsworth. (Somewhat based in nutrition, but a good overview in the textbook style.)Civitello, Linda. (2011). Cuisine and culture: A history of food and people, 3rd ed. Hoboken: Wiley. (A world history told from the food POV. Broad scope, but accessible to students and useful at both the upper-secondary and post-secondary levels. There is a separate instructor’s guide for classroom use.)Cohen, Andrew I. (2005). Famine relief and human virtue. In Andrew Cohen & Christopher Wellman (Eds.), Contemporary debates in applied ethics. Malden: Blackwell stock, Gary, L. (Ed.). (2002). Life science ethics. Ames: Iowa State Press. Part 1. Ethical Reasoning. Part 2. Life Science Ethics. Environment (Lily-Marlene Russow). Food (Hugh LaFollette and Larry May). Animals (Gary Varner). Land (Paul Thompson). Biotechnology (Fred Gifford). Farms (Charles Taliaferro). Part 3. Case Studies. (Questions, essays, and case studies on ethical issues of today.)Comstock, Gary L. (2000). Vexing nature: On the ethical case against agricultural biotechnology. Norwell: Kluwer Academic Publishers. (Looks at the ethics of biotech)Counihan, Carole & Van Estrik, Penny. (2007). Food and culture: A reader, 2nd ed. New York: Routledge. (Updated version of a widely used compilation in Food Studies. Many useful essays, including Levi-Strauss and Mary Douglas.)de Solier, Isabelle. (2013). Food and the self: Consumption, production and material culture. Bloomsbury Academic. (Examines foodies’ attempts to form meaningful and moral selves through both the consumption and production of food.) Earle, Rebecca. (2012). The body of the conquistador: Food, race and the colonial experience in Spanish America, 1492-1700. New York: Cambridge University Press. (History of colonial settlers in relation to their food, the Natives’ food, and their experimentation with it.) Freidberg, S. (2009). Fresh: A perishable history. Belknap Press. (Dissects the reasons for and consequences of modern humans’ desire for fresh foods since the introduction of the refrigerator.)Furst, Elisabeth, Prattala, R., Ekstrom, M., Holm, L., & Kjaernes, U. (1991). Palatable worlds: Sociocultural food studies. Indiana University: Solum Forlag (Miscellaneous papers on social and cultural food theories.)Guptill, Amy E., Copelton, Denise A. & Lucal, Betsy. (2013). Food and society: Principles and paradoxes. Cambridge: MPG Books Group, Ltd. (Focus on social perspective of food and the modern food system; includes case studies, discussion, questions, and helpful resources.) Harper, Charles & LeBeau, Bryan. (2003). Food, society and environment. Upper Saddle River: Prentice Hall. (Agriculture, environment, global food consumption with historical perspective.)Johnston, Josee & Baumann, Shyon. (2009). Foodies: Democracy and distinction in the gourmet foodscape (cultural spaces). New York: Routledge. (Demonstrates how food is both democratic, allowing foodies to frequent hole-in-the-wall eateries, but also operates as a source of status for these foodies.)Kittler, Pamela & Sucher, Kathryn. (1999). Cultural foods: Traditions and trends. Belmont: Thomson/Wadsworth. (Food habits, customs, culinary traditions of many US ethnic groups.)Kittler, Pamela & Sucher, Kathryn. (2007). Food and culture. Belmont: Thomson/ Wadsworth. (Textbook. Food habits and preferences of most of the key ethnic and religious groups in the United States.)Leong-Salobir, Cecilia. (2011). Food culture in colonial Asia: A taste of empire. New York: Routledge. (Argues that the food practices in India, Malaysia, and Singapore developed from a collaboration of Asian servants, British ex-pats, and local peoples.)Mennell, Stephen, Murcott, Anne & van Otterloo, Anneke. (1992). The sociology of food: Eating, diet, and culture. London: Sage Publishers. (Various sociological issues vis-à-vis food, including gender, consumption, colonialism, and eating disorders.)Miller, Jeff & Deutsch, Jonathon. (2009). Food studies: An introduction to research methods. Oxford: Berg Publishers. (A basic primer for doing research in food studies.)Pearson, A. M. (1996). “Because it gives me peace of mind”: Ritual fasts in the religious lives of Hindu women (McGill studies in the history of religions). Albany: Albany State University of New York Press. (1st book to explore the history of vrats votive fasting rites within the lives of Hindu women in Northern India.) Pilcher, Jeffrey. (2006). Food in world history. New York: Routledge. (Accessible textbook of modern food history for undergraduates.)Pinstrup-Andersen, Per & Cheng, Fuzhi. (Eds.). (2009). Case studies in food policy for developing countries, Vol. 1. New York: Cornell University Press. (Volume 1 of 3 addresses policies related to health, nutrition, food consumption, and poverty.)Pinstrup-Andersen, Per & Watson II, Derrill D. (2011). Food policy for developing countries. The role of government in global, national, and local food systems. New York: Cornell University Press. (Pinstrup-Andersen is a 2001 World Food Prize laureate; book helps students analyze international food policies keeping in mind the stats on those going hungry vs those with obesity.)Rath, Eric. (2010). Food and fantasy in early modern Japan. Berkeley: University of California Press. (Shows how food was revered as symbol rather than consumed and offers an intro to Japanese cookbooks, customs, and the origins of dishes like tempura, sushi, and sashimi.)Schut, Michael. (Ed.). (2009). Food and faith: Justice, joy and daily bread. New York: Church Publishing Inc. (Essays by Berry, McKibben, and others helps readers consider the moral, spiritual and economic implications of eating. Includes an 8-week study guide.)Sheppard, G. M. (2012). Neurogastronomy: How the brain creates flavor and why it matters. New York: Columbia University Press. (Discusses how the brain represents smells as spatial patterns, and out of these, it constructs flavor. Considers the social, behavioral and medical results of these flavor systems.) Steel, Carolyn. (2013). Hungry city: How food shapes our lives. London: Chatto & Windus. (Explores issues at each stage of food's cycle, and how our lives and our environment are being manipulated.) Strong, Jeremy. (Ed.). (2011). Educated tastes: Food, drink and connoisseur culture. University of Nebraska Press. (Essays look at how taste is learned, developed and represented in history, society and culture.)Warde, Alan. (1997). Consumption, food and taste: Culinary antinomies and commodity culture. London: Sage Publications. (Food studies topics approached from the Big C consumption POV.)Historical ReprintsArchestratus (of Gela.), Wilkins, J., & Hill, S. (2011). Archestratus: Fragments from the life of luxury: A modern English translation with introduction and commentary. Totnes: Prospect Books. (A gastronomic guide to consumption of food in ancient Mediterranean culture based with ample commentary and translation.)Barnes, A.R. (1890). The colonial household guide: Containing practical hints on plain cooking, with recipes, useful general hints, medical advice to isolated mothers, household work, notes for farmers. Cape Town: Darter Bros. (Written by a Colonial woman, dispenses advice on running a household; Reprinted as Where the Lion Roars in 2006.)Bartley, Mrs. J. (1903). Indian cookery, ‘general’ for young house-keepers, containing numerous recipes, both useful and original. Bombay: Thacker & Co. (Limited reprint in 1946.) Bayard, Tania. (Ed.). (1995). A medieval home companion: Housekeeping in the 14th century. New York: Harper Collins. (A modern version of The Goodman of Paris illustrated with period woodcuts. Not all about food, but can give an idea of household life in the 14th century.) Becon, T. (1844). Of the Lord's supper. In T. Becon, The catechism of Thomas Becon: With other pieces written by him the in the reign of King Edward the Sixth. University Press.Beecher, Catherine. (1841). Treatise on the domestic economy for the use of young ladies at home and school. Boston: T.H.Webb. (Available on-line from numerous sources.) (Called the first complete guide on housekeeping in America.)Beecher, Catherine & Harriet Beecher Stowe. (1869). The American woman’s home. New York: J.B Ford and Company. (Various reprints available, including - Rutgers University Press and Applewood Books. The Victorian-era domestic science bible. Available online at Google Books and the Gutenberg project.)Brillat-Savarin, Jean Anthelme. (2002). The physiology of taste, or meditations on transcendental gastronomy. Mineola: Dover Publications. (Originally published in 1825, it’s one of the most famous books ever about food. The author is known for his aphorism, “Tell me what you eat and I shall tell you what you are.”)Cassianus Bassus, C. Bassus, Constantine, C., & Dalby, A. (2011). Geoponika: Farm work: A modern translation of the Roman and Byzantine farming handbook. Tornes: Prospect Books. (A scholarly translation of the farm guidebook from the tenth century with limited commentary.)Castelvetro, Giacomo. (original 1641/this ed. 2010). The fruit, herbs, & vegetables of Italy. Totnes: Prospect Books. (Translation by Gillian Riley. Calendrical approach to the Italian garden with recipes for preparing the food that is coming into season.) Child, Lydia Maria. (1833). An appeal in favor of that class of Americans called Africans. New York: Allen and Ticknor. Republished in 1996 by University of Massachusetts. (One of most well-known female writers of the time, Child wrote this as one of first major abolitionist works as well as one of the most radical.)Cobbett, William. (org. 1823/ repub. 2016). Cottage economy. London: J.M. Cobbett. (Historical manual on brewing beer, making bread, keeping livestock, making hats, and erecting ice-houses in 19th century Virginia.)Corson, Juliet. (1879). The cooking manual. (Reprints available from Applewood Press, also available online from multiple sources.)Cranmer, Thomas. (1551). Of the eating and drinking. In T. Cramner, The works of Thomas Cranmer. Cambridge: University Press. (Good source for those looking to understand Cramner’s view on the Eucharist.)de la Casa, Giovanni. (original 1558/this ed. 1745). Galateo, of manners and behaviours in familiar conversation. (A treatise on manners. Available in numerous reprints. The 1745 date refers to an early English-language edition available on-line at Google Books.)Dey, Mrs. (org. 1942; repub 2013). Indian cookery and confectionery. Calcutta. Republished by Hardpress. (407 historical recipes.) Dobie, J. Frank. 1955). Up the trail from Texas. New York: Random House. (reprint of the earliest known journal from a Texas-to-Kansas cattle drive. Good portrait of the cattle industry before the railroads. Solid introduction and footnotes by scholar David Dary. Reprinted by University of Oklahoma press in 2006.)Dougherty, Debbie S. (2011). The reluctant farmer: An exploration of work, social class, and food production. Leicester: Troubador Publishing Ltd. (Ways in which food production, work, and social class are intertwined in a way that puts our collective health at risk.)Gillespie, Elizabeth (Ed.). (1876). The national cookery book. (Original published in Philadelphia for the American Centennial celebration. A reprint [2004], edited by Andrew Smith, is available from Applewood. Some of the contents are available on Google Books.)Greco, Gina & Rose, Christine. (1393?/2008). The good wife’s guide (Le ménagier de Paris): A medieval household book. Ithaca: Cornell University Press. (English translation of a French Medieval training guide for a young wife so that she knows her domestic place and can reflect honorably on her husband.) Grocock, Christopher & Grainger, Sally. (2006). Apicius, a critical edition with an introduction and English translation. Totnes: Prospect Books. (This edition of Apicius includes English and Latin texts. There is an accompanying book, Cooking Apicius: Roman Recipes for Today, that can be used in conjunction with the original Apicius for a practical educational experience.) Hale, Sarah. (1857). Mrs. Hale’s new cook book: A practical system for private families in town and country. Philadelphia: T.B. Peterson. (Available from Kessinger Publishings Legacy Reprint Series, also on-line at Google Books.) Kidder, Edward. (original 1740/2001 this printing). Kidder’s receipts. Oxford: Ashmolean Museum. (Reprint of an eighteenth-century receipt book.)Linnaeus, Carl. (original 1736/2007 this printing). Musa cliffortiana: Clifford’s banana plant. Ruggel: A.R.G. Gantner Verlag. (Reprint of Linnaeus’ report on the first banana tree to bloom in Europe.)Lonn, Ella. (1965). Salt as a factor in the confederacy. Volume 4 of Southern historical publications. University: University of Alabama. (Reissue of 1933 original.)Maestro Martino of Cuomo. (2005 – this edition). The art of cooking: The first modern cookbook. Berkeley: University of California Press. (Martino was an important 15th century cook. On Google Books and other sites. UCal Press edition offers useful intro and modern interpretations of the recipes.)Mason, Charlotte. (original 1801/ 2010 this printing). The lady’s assistant for regulating and supplying the table. Totnes: Prospect Books. (Guide to dishes and table settings for use by householders in the period.)Montanari, Massimo. (2012). Cheese, pears, and history in a proverb. New York: Columbia University Press. (Translation of the medieval academic Montanari’s examination into the definition a well-known proverb through the framework of anthropology, sociology, and history.)Smith, Edward. (1873/2005). Foods. London: Keegan Paul. (Expensive reprint. Useful resource for historical scholars. Cheaper version available from University of Michigan Historical Reprint Series.)Wilkins, John & Hill, Shaun. (2011). Archestratus: Fragments from the life of luxury. Totnes: Prospect Books. (Descriptions of Mediterranean cuisine from the Greek colony Gela. Is this the origin of nouvelle cuisine?)HistoryAchaya, K.T. (1998). Indian food: A historical companion, 2nd ed. Delhi: Oxford University Press. (Illustrated review of Indian food from prehistoric to modern times, delving into a range of food-related disciplines.) Albala, Ken. (2002). Eating right in the Renaissance. Berkeley: University of California Press. (Books by Ken Albala are always enlightening and a pleasure to read. This one is no different.)Albala, Ken. (2003). Food in early modern Europe. Westport: Greenwood Press. (Food’s role in the rapid evolution of modern Europe.)Albala, Ken. (2007). Dining in the great courts of late Renaissance Europe. Urbana: University of Illinois Press. (Form and substance of the dining and culinary changes in the late Renaissance.)Andrieu, Pierre. (1956). Fine bouche: A history of the restaurant in France. (Transl. by Arthur L. Hayward). Cassell and Company Ltd.Appelbaum, Robert. (2006). Aguecheek’s beef, belch’s hiccup, and other gastronomic interjections: Literature, culture, and food among the early moderns. Chicago: University of Chicago Press. (An attempt to understand the diet, eating habits, and other food related topics by examining the literature of the period from mid-1400s to the early 18th century).Arax, Mark & Wartzman, Rick. (2005). The king of California: J.G. Boswell and the making of a secret American empire. New York: PublicAffairs. (Story of Boswell’s rise as America’s biggest cotton farmer, including his willingness to destroy nature, small farmers, and use black farmhands to make his fortune.) Arndt Anderson, Heather. (2013). Breakfast: A history. Lanham: Rowman & Littlefield. (Explores why the meal emerged, traditional global breakfast foods, and how it’s depicted in art and media.) Atkins, P. (2012). Liquid materialities: A history of milk science and the law. Farnham: Ashgate Publishing. (An account of milk as a foodstuff and its development since the industrial revolution.) Aykroyd, W. R. (1967). Sweet malefactor: Sugar, slavery and human society. London: William Heinemann, Ltd.Batterbury, Michael & Batterbury, Ariane. (1999). On the town in New York: The landmark history of eating, drinking, and entertainments from the American Revolution to the food revolution. New York: Routledge. (Detailed survey of a century of New York culture focusing on 1860-1970.)Beer, Michael. (2010). Taste or taboo: Dietary choices in antiquity. Totnes: Prospect Books. (Food in Greek and Roman literature as marker of identity.)Belasco, Warren. (1989). Appetite for change: How the counterculture took on the food industry. New York: Pantheon Books. (Belasco is one of food studies best writers. His ability to combine insight and accessibility is equaled by only a handful of others in the field. This book is an excellent history of the influence the counterculture had on the food we eat today.)Belasco, Warren. (2006). Meals to come: A history of the future of food. Berkeley: University of California Press. (Well-researched survey of futurist ideas of food.)Bentley, Amy. (1998). Eating for victory: Food rationing and the politics of domesticity. Urbana: University of Illinois Press. (Food rationing during World War II and the role of females as a component of the war effort, politics, and propaganda.)Berzok, Linda. (2005). American Indian food. Westport: Greenwood Press. (Survey/history of food and eating habits of American Indians from pre-history to modern times.)Birdbury, A. R. (1955). England and the salt trade in the later Middle Ages. Oxford: Clarendon Press.Black, Maggie. (2012). The medieval cookbook (Revised Edition). Los Angeles: Getty Publications. (A look at the dining habits, recipes, and food in general that were exhibited and used in the Middle Ages.)Bober Phyllis. (1999). Art, culture, and cuisine. Ancient and medieval gastronomy. Chicago: University of Chicago Press. (From an art history and archaeological perspective, argues for cuisine as a reputable art form.)Bottero, Jean. (2004). The oldest cuisine in the world: Cooking in Mesopotamia. Chicago: University of Chicago Press. (Bottero’s translation of, and commentary on, the clay tablets with recipes on them from the Yale University Collection. Illuminating.)Bower, Anne. (Ed.). (2007). African American foodways: Explorations of history and culture. Champaign: University of Illinois Press. (A volume in A. Smith’s “The Food Series,” shows how food contributed to African Americans’ identity for centuries.)Braudel, Ferdinand. (1981). The structures of everyday life, 3 vols. New York: Harper and Row. (Massive economic history of 15th to 18th centuries, much emphasis on food and agriculture. Extremely useful.)Brears, Peter. (2008). Cooking and dining in medieval England. Totnes: Prospect Books. (Written with an “eye to the real mechanics of food production”, household organization, architecture, etc. Winner of the André Simon Memorial Fund Book Award, 2009).Brears, Peter. (2010). Jellies and their moulds. Totnes: Prospect Books. (Historical survey of table jellies, illustrated, with recipes.)Broomfield, Andrea. (2007). Food and cooking in Victorian England. Westport: Praeger. (Includes valuable information on the effects of the rapid industrialization of the period and changing technologies specific to food.)Brown, Catherine. (1991). Broths to bannocks: Cooking in Scotland 1690 to the present day. London: John Murray Publishers. (Maps the history of Scottish cooking and food from the late 17th century to today with 650+ recipes.)Brown, Cora, Brown, Rose & Brown, Bob. (1940). America cooks: Practical recipes from 48 States. New York: Norton/Halycon House. (This volume is scarcer than hen’s teeth, but well worth having. Great look at early 20th century American regional cuisine.) Bruegel, Martin. (2015). A cultural history of food in the age of empire (1800 - 1900). Bloomsbury Academic. (Explores the birth of the modern Western world through the food it produced and consumed.)?Burke, W. S. (1909). Every-day menus for Indian housekeepers. Calcutta: Thacker, Spink. (Three editions published most recently in 1909).Burnett, John. (2004). England eats out: 1830-present. Pearson Education Limited/ Longman. (Illustrated 170 year history of the increased trend to dine out in England.) Burnett, John. (1989). Plenty and want: A social history of food in England from 1815 to the present day, 3rd ed. London: Routledge. (An interesting account of the English diet of the past three centuries, from the Queen to the peasant.)Byrde, Mrs. (1916). Bread, butter, pastries and cakes in India and the colonies: A concise manual for the use of housewives. Calcutta: Thacker, Spink & Co. (Historical peek into the baking English women did in India, including best yeasts for the region.)Capatti, Alberto & Montanari, Massimo. (2003). Italian cuisine: A cultural history. New York: Columbia University Press. (Scholarly history of Italian cuisine.)Carne, Lucy. (1902). Simple menus and recipes for camp, home and nursery. Calcutta: Thacker, Spink, & Co. (Historical cookbook for British housewives in India at the turn of the century.)Carney, Judith. (2001). Black rice: The African origins of rice cultivation in the Americas. Cambridge: Harvard University Press. (Reveals how racism has shaped our historical memory and neglected the critical African contribution to rice in the Americas.)Carpenter, Kenneth. (1994). Protein and energy: A study of changing ideas of nutrition. Cambridge: Cambridge University Press. (History of nutrition science and policy, especially the attempts to fill the world’s “protein gap”. Nutrition history with social and political perspective.)Carroll, Maureen, Hadley, Dawn & Wilmott, Hugh. (2005). Consuming passions: Dining from antiquity to the eighteenth century. Stroud: Tempus Books. (Social history of dining – broad in scope.)Carson, Gerald. (1957). Corn flake crusade. New York: Rinehart. (Popular history of the cereal industry in Battle Creek, MI, with emphasis on the Kellogg brothers and C.W. Post. Dated, but interesting.)Chan, Sucheng. (1986). The bittersweet soil: The Chinese in California agriculture, 1860-1910. Berkeley: University of California Press. (Well researched record of the Chinese agricultural workers’ contributions to California’s legacy as a prominent agriculture state.)Chataway, Mrs. N. (1909). The Bulawayo cookery book and household guide. Bulawayo: Philpott and Collins. (Republished in 2006; over 230 African recipes, ads, and Zimbabwe colonial history.) Chen, Y. (2014). Chop Suey, USA. New York: Columbia University Press. (How Chinese-American cuisine became an acceptable product of mass consumption in the United States.)Chota, Sahib. (1890). Camp recipes for camp people. Madras. (Cookbook for those staying at camp in India before the turn of the century.)Cinnotto, S. (2013). The Italian-American table: Food, family, and community in New York City. Urbana: University of Illinois Press. (Creation of collective Italian-American identity in New York City via the family meal.)Clarke, John. (1966). The grain trade in the old Northwest. Urbana: University of Illinois Press. (In this case the Northwest refers to the old Northwest Territories, what later became the states of Ohio, Indiana, Illinois, Michigan and Wisconsin.)Cleland, Robert G. (org. 1941/repub. 2005). The cattle on a thousand hills: Southern California, 1850-1880, 2nd ed. San Marino: Huntington Library. (Describes Southern California’s transition from Mexican rule and culture to an American agricultural community.)Cobble, Dorothy. (1992). Dishing it out: Waitresses and their unions in the twentieth century. Champaign: University of Illinois Press. (Rutgers professor of history and labor studies, Cobble zooms in on waitressing, adding gender into an already struggling union.) Coe, Andrew. (2009). Chop suey: A cultural history of Chinese food in the United States. New York: Oxford University Press. (Historical survey of two centuries of Chinese restaurants and Chinese food in the United States.)Coe, Sophie. (1994). America’s first cuisine. Austin: University of Texas Press. (Detailed descriptions of the food of the Aztec, Maya, and Inca.)Coke, J. Earl & Foley Scheuring, Ann. (1976). Reminiscences of people and change in California agriculture, 1900-1975. Davis: University of California Press. (Oral history transcript by the former Asst. Secretary of the USDA and former Director of the CA State Dept. of Agriculture.)Collingham, Lizzie. (2012). The taste of war: World War II and the battle for food. New York: Penguin Press. (New York Times Notable Book; Considers WWII interaction between food and strategies on both sides.) Cook, G. H. (1904). The English-Indian cookery book. Agra.Cooke, Nathalie. (2009). What’s to eat? Entrees in Canadian food history. Montreal: McGill Queens University Press. (Uses cookbooks as a lens to explore Canadian foodways and national identity.) Cooper, John. (1993). Eat and be satisfied: A social history of Jewish food. Northvale: Jason Aronson. (History and historiography of Jewish food.)Cowan, Brian. (2005). The social life of coffee: The emergence of the British coffee house. Yale University Press. (Account of the origins of coffee drinking and coffeehouse society.)Cowan, Ruth S. (1983). More work for mother. New York: Basic Books. (Implications of technology on expectations for women’s domestic responsibilities. Available online at Google Books.)Cozzi, Annette. (2010). The discourses of food in nineteenth-century British fiction. Basingstoke: Palgrave Macmillan Illustrations. (A study on British literature and food culture and its influence on the national identity and culture of Britain.) Cummings, Richard. (1940). The American and his food. Chicago: University of Chicago Press. (Older, but useful for the historical perspective. Particularly good chapter on food and WWI, and pre-WWI material is interesting.)Crosby, Jr., Alfred. (1972). The Columbian exchange: Biological and cultural consequences of 1492. Westport: Greenwood Press. (The literature of the Columbian Exchange could likely sink the Armada, but this classic volume is still helpful and is accessible to many readers.)Crozier, Anna. (2007). Practising colonial medicine: The colonial medical service in British East Africa. London: I.B. Tauris & Co Ltd. (First comprehensive history of the Colonial Medical Service and helps in understanding the social and cultural aspects of medical history.)Damerow, Peter. (1996). Food production and social status as documented in proto-cuneiform texts. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Providence: Berghahn. (Biological influences on the tendency seek social status through food.)Dampier, Captain William. (1699). A new voyage round the world. London: J. Knapton. (William Dampier was a sea captain, scientific observer, plantation manager, and a pirate. This account provides a peak into the life of the buccaneer.)Davidson, James. (1995). Opsophagia: Revolutionary eating at Athens. In John Wilkins, David Harvey& Mike Dobson (Eds.), Food in antiquity. Exeter: University of Exeter Press.Davis, William. (2003). A taste for war: The culinary history of the blue and gray. Mechanicsburg: Stackpole Books. (What the soldiers in the American Civil War actually ate with some recipes to try.)Dawson, Mark. (2009). Plenti and grase: Food and drink in a sixteenth-century household. Totnes: Prospect Books. (Uses an English household to illustrate dietary and culinary issues in the period.)Day, Ivan (Ed.). (2009). Over a red-hot stove: Essays in early cooking technology. Totnes: Prospect Books. (Essays from the Leeds Symposium on Food History. Cooking food from the medieval to the modern.)Day, Ivan. (2000). Eat, drink, and be merry -- the British at the table, 1600-2000. Philip Wilson Publishers. (Through illustrations, paintings and recreations of table settings, shows how the main British meals of the day have developed over the past four centuries.)DeFerrari, John. (2013). Historic restaurants of Washington D.C.: Capital eats. Washington, D.C.: The History Press. (Culinary and social history of D.C. with hand-picked recipes.)Denning, Margaret B. (1911). Dainty cookery for the home, 3rd ed. Madras: Methodist Publishing House. Dethloff, Henry C. (1988). A history of the American rice industry, 1685-1985. College Station: Texas A & M University Press.DeVoe, Thomas F. (1855, Jan. 23). The public markets: True value of the markets to the city. New York Times. Retrieved from: , D. (2010). The founding foodies: How Washington, Jefferson, and Franklin revolutionized American cuisine. Naperville: Sourcebooks. (American history piece from the culinary point of view of how the founding father shaped our modern foodways.)Diamond, Jared. (1999). Guns, germs and steel. New York: WW Norton & Co. (Often criticized for its Eurocentric approach, but an interesting reflection on the advantages that geography can provide. Not totally a food title, but food figures prominently. There is a National Geographic video of this title that is useful in the classroom.)Diehl, Lorraine B. & Hardart, Marianne. (2002). The automat: The history, recipes, and allure of Horn & Hardart’s masterpiece. New York: Clarkson Potter/Publishers. (Photos, interviews, recipes, and memorabilia help tell the story of the automat of the Great Depression.)Diner, Hasia. (2001). Hungering for America: Italian, Irish and Jewish foodways in the age of migration. Cambridge: Harvard University Press. (Demonstrates the role of hunger in driving migration and the significance of food in cementing ethnic identity and community.)Donahue, Brian. (2004). The great meadow: Farmers and the land in colonial Concord. New Haven: Yale University Press. (Study of American colonial-era farming practices in the New England region. Argues colonial practices did not substantially degrade the land.)Drummond, J.C & Wilbraham, A. (2012). The Englishman's food: Five centuries of English diet. Vintage DigitalNew Ed. (500-year survey of food production, consumption, fashions and fun.)Duckitt, Hildagonda, J. (1891). Hilda's "where is it?" of recipes: Containing, amongst other practical and tried recipes, many old Cape, Indian and Malay dishes and preserves, also directions for polishing furniture, cleaning silk, etc., and a collection of home remedies in case of sickness. Dehli: Gyan Books Pvt Ltd. DuSablon, Mary Anne. (1994). America’s collectible cookbooks: The history, the politics, the recipes. Athens: Ohio University Press. (Touts women as the inventors of American cuisine when stories, gossip, and history of American cookbooks is revealed.)Eden, Trudy. (2010). The early American table: Food and society in the New World. DeKalb: Northern Illinois University Press. (Bio-political account of food’s influence on English colonists in the New World.)Eg, Bradley. (1948). A household book for tropical colonies. London: Oxford Press. Eighamy, Rae. (2010). Food will win the war: Minnesota crops, cooks, and conservation during World War I. St. Paul: Minnesota Historical Society Press. (Food processes during wartime or conflict and food conservation during World War I in Minnesota.) Erdkamp, Paul. (Ed.). (2014). A cultural history of food in antiquity. Berg Publishers. (Part of The Cultural Histories Series, includes essays on a range of food topics from food safety to representations of food in 800 BCE - 500 CE.)Ferguson, Priscilla. (2004). Accounting for taste: The triumph of French cuisine. Chicago: University of Chicago Press. (Provides an argument for the supposed preeminence of French cuisine in the world of gastronomy.)Ferguson, Priscilla Parkhurst. (2001). A cultural field in the making: Gastronomy in the 19thcentury France. In Lawerence Schehr & Allen Weiss (Eds.), French food: On the table, on the page, and in French culture. New York: Routledge. (How culinary art in 19th century France determined gastronomy as its own cultural field.) Fernandez-Armesto, Felipe. (2002). Near a thousand tables: A history of food. New York: The Free Press. (Broad scope account of food’s role in history. Available on Kindle.)Ferris, Marcie. (2014). The edible South: The power of food and the making of an American region. Cahpel Hill: University of North Carolina Press. (Uses an event-based chronological scheme to make sense of the development of southern foods and foodways.)Finan, John J. (1950). Maize in the great herbals. Waltham: Chronica Botanica Company. (Using documents from the 16th and 17th centuries, this work illuminates the importance of maize to Europeans.)Finnie, Gordon E. (1969). The antislavery movement in the upper South before 1840. Journal of Southern history, 35(3), 319-42. (Re-examines statistics on antislavery society memberships and sentiment distributed between free and slave states.)Firth, Alys. (1905). Dainty cookery for camp and other recipes. Benares.Flandrin, Jean-Louis. (2007). Arranging the meal: A history of table service in France. Berkeley: University of California Press. (Changes in the sequencing of meal service.)Flandrin, Jean-Louis, Montanari, Massimo & Sonnenfeld, Albert. (Eds.). (2008). Food: A culinary history. New York: Columbia University Press. (Food history focused on Mediterranean culinary traditions.) Fletcher, Nicola. (2005). Charlemagne’s tablecloth: A piquant history of feasting. New York: St. Martins Press. (Popular history of feasts throughout history.)Forbes, Hamish & Foxhall, Lin. (1995). Ethnoarchaeology and storage in the ancient Mediterranean: Beyond risk and survival. In John Wilkins, David Harvey & Mike Dobson (Eds.), Food in antiquity. Exeter: University of Exeter Press. (Food in Greco-Roman times.)Foster, Nelson & Cordell, Linda. (1992). Chilies to chocolate: Food the Americas gave the world. Tuscon: University of Arizona Press. (Not only talks about what foods came from the New World, but how they have changed to fit in the modern agriculture system.)Framji, Navroji. (1883). Indian cookery "local" for young housekeepers. Bombay: Imperial Press. Franklin, E. A. M. (1906). The wife's cookery book: Being recipes and hints on Indian cookery. Madras: Wilson’s Artistic Press.Freedman, Paul; Chaplin, Joyce; & Albala, Ken. (2014). Food in time and place: The American Historical Association companion to food history. Oakland: University of California Press. (Reader designed to provide information on food cultures using geographic, chronological, and topical lenses. International in scope.)Freeman, June. (2004). The making of the modern kitchen. Bloomsbury Academic. (Based on interviews with homeowners, examines role of different kitchen design components.)Gabaccia, Donna. (1998). We are what we eat: Ethnic food and the making of Americans. Cambridge: Harvard University Press. (How ethnicity affects eating habits. Maintenance of culinary identity in multi-ethnic societies.)Garnsey, Peter. (1999). Food and society in classical antiquity. Cambridge: Cambridge University Press. (Broadly based and comprehensive general study of food in antiquity.)Garvey, Gregory T. (2006). Creating the culture of reform in antebellum America. Athens: University of Georgia Press. (Considers reform culture and public discourse in the 1800s).Gates, Paul. (1965). Agriculture and the Civil War. New York: Alfred A. Knopf. Glickman, Lawrence B. (2004). ‘Buy for the sake of the slave’: Abolitionism and the origins of American consumer activism. American quarterly, 56(4), 889-912. (Argues that the birth of boycotts was in the early 19th century with the “free produce movement.”)Gold, Barbara & Donahue, John (Eds.). (2005). Roman dining. Baltimore: The Johns Hopkins University Press. (Five papers by classical scholars on various topics.)Gordon, Constance E. (91913). Anglo-Indian cuisine (Khana Kitab) and domestic economy. Calcutta: thacker, Spink, & Co.Graham, Richard. (2010). Feeding the city: From street market to urban reform in Salvador, Brazil, 1780-1860. Austin: University of Texas Press. (The food marketing in Salvador during these 80 years begs questions about the role of government in regulating the economy, justice, and equity.) Gray, Lewis. (1933). History of agriculture in the southern US to 1860. Washington: Carnegie Institution. (Recently reprinted in the Carnegie Classics of Economics Series, two-volume classic – over 1000 pages to pore over.)Grimes, William. (2009). Appetite city: A culinary history of New York. New York: North Point Press. (Former NYT critic takes the reader on a historical food tour of New York City.)Gronow, Jukka. (2003). Caviar with champagne: Common luxury and the ideals of the good life in Stalin's Russia. Bloomsbury Academic. (Examines Soviet-styled luxury goods and the ideological underpinnings behind their production.)Haber, Barbara. (2003). From hardtack to home fries: An uncommon history of American cooks and meals. New York: Free Press. (Women’s contributions to modern food culture.)Hagen, Ann. (2010). Anglo-Saxon food and drink: Production, processing, distribution, and consumption. Hockwold cum Wilton: Anglo-Saxon Books. (Food systems in Anglo-Saxon Britain.)Hale, Sara Josepha Buell. (1839). The good housekeeper, or the way to live well and to be well while we live. Boston: Weeks, Jordan & Company. (Successful attempt to combine tasty, but affordable recipes that are healthful into a 19th century cookbook.)Halstead, Paul & Barrett, John (Eds.). (2005). Food, cuisine, and society in prehistoric Greece. Oxford: Oxbow Books. (Ten essays on the title theme.)Harper, Charles & LeBeau, Bryan. (2003). Food, society and environment. Upper Saddle River: Prentice Hall. (Classroom-oriented overview with focus on history and agriculture.)Harper, Douglas. (2001). Changing works: Visions of a lost agriculture. Chicago: University of Chicago Press. (Illustrated look at the transformation of American agriculture with focus on upstate NY dairy industry. Many photographs by noted photographers.)Harris, Jessica. (2011). High on the hog: A culinary journey from Africa to America. New York: Bloomsbury. (Looks at the African Diaspora and how African-Americans influenced American food and food culture.) Hattox, Ralph. (1985). Coffee and coffeehouses: The origins of a social beverage in the medieval near east. Seattle: University of Washington Press. (Origins of the coffeehouse in urban Islamic communities in 15th and 16th C.)Hayden, Brian. (1996). Feasting in prehistoric and traditional societies. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (How feasts and celebrations relate to status changes in past cultures.)Hayden, Dolores. (1981). The grand domestic revolution. Cambridge: MIT Press. (Excellent history of the domestic reform movement.)Heal, Felicity. (1990). Hospitality in early modern England. Oxford: Clarendon Press. (Examines the social ideal and reality of practice of hospitality in England from 1400 to 1700.)Heimann, J. (2011). Menu design in America: A visual and culinary history of graphic styles and design 1850-1985. K?ln: Taschen. (A graphic chronicle of menu’s reflecting the changing landscape of the American culinary experience.)Heimann, Jim. (1996). Car hops and curb service: A history of American drive-in restaurants, 1920-1960. San Francisco: Chronicle Books. (Reviews 40 years of drive-in history culture through stories, photos, and menus.)Heinzelmann, Ursula. (2014). Beyond Bratwurst: A History of Food in Germany. London: REaktion Books. (A look at the state of German cuisine and a historical perspective on the path and influences that brought it to where it is today.)Helstosky, Helen, Ed. (2014). The Routledge history of food. London: Routledge. (Focus on 1500 to current day. Edited volume with internationalist perspective. ) Henisch, Bridget. (1976). Fast and feast: Food in Medieval society. University Park: University of Pennsylvania Press. (Illustrated, main focus is England.)Herter, George & Herter, Bertha. (various dates - many printings). Bull cook and authentic historical practices and recipes. Waseca: Herter's Inc. (A hard to classify book, but Herter’s writing style and his claims for culinary origins of recipes make this a gem to read if not to be relied upon for “authenticity.”)Hervey, Henrietta A. (1895). Anglo-Indian cookery at home: A short treatise for returned exiles by the wife of a retired Indian officer. London: Horace Cox. (Historical look at Indic cooking).Hieatt, Constance, Butler, Sharon & Hoisington, Brenda. (2000). Pleyn delit: Medieval cookery for modern cooks, 2nd ed. Toronto: University of Toronto Press. (Medieval recipes made accessible for modern cooks. Original sources of recipes are given, enhancing further research into them.) Hillard, Sam. (1972). Hog meat and hoecake: Food supply in the old South, 1840-1860. Carbondale: Southern Illinois University Press. (Scholarly account of antebellum Southern food culture.) Hobsbawm, E., & Rudé, G. (1969). Captain swing. London: Lawrence & Wishart. (History of English farmer revolts starting in 1830.) Honolulu. Central Union Church. Woman’s Society. (1882). Hawaiian cook book. Honolulu: Ulan press. (Historical cookbook put out by women missionaries in Hawaii in the 19th century.)Hooker, Richard. (1981). Food and drink in America: A history. Indianapolis: Bobbs-Merrill. (Reviews procurement, preparation and storage of food in America.) Jacobs, Marc & Scholliers, Peter. (Eds.). (2003). Eating out in Europe: Picnics, gourmet dining and snacks since the late eighteenth century. Berg. (Opens up the concept of dining out to any eating outside the home and traces shifts in this practice in Europe from the 19th century through today.) Jakle, John & Sculle, Keith. (1999). Fast food: Roadside restaurants in the automobile age. Baltimore: The Johns Hopkins University Press. (How the automobile culture in America changed how we eat and what we view as correct eating behaviors.)Janssens, P. & Zeischka, S. (2008). La noblesse a table: Des ducs de Bourgogne aux rois des Belges/ The dining nobility: From the Burgundian dukes to the Belgian royalty. Brussels: Brussels University Press. (High-end food and beverage in Belgium mainly between nineteenth and twentieth century with some reference to before then.)Jeanneret, Michael. (1991). A feast of words: Banquets and table talk in the Renaissance. Chicago: University of Chicago Press. (A look at 16th century banquet culture and the tensions between physical and mental pleasures.) Jeffrey, Julie Roy. (1998). The great silent army of abolitionism: Ordinary women in the antislavery movement. University of North Carolina Press. (Dedication to the overlooked women of the antebellum abolitionist movement.)Johnston, James P. (1977). A hundred years of eating: food, drink and the daily diet in Britain since the late nineteenth century. Dublin: Gill and Macmillan.Jones, Evan. (1982). American food: The gastronomic story. New York: Dutton. (Mass-market anecdotal food history with lots of recipes.)Jones, E.L. & Mingay, G.E. (Eds.). (1967). Land, labour and population in the Industrial Revolution: Essays presented to J.D. Chambers. London: Edward Arnold; First Edition edition. Kamp, David. (2006). The United States of arugula: How we became a gourmet nation. New York: Broadway Books. (Popular history of the postwar transition of the American food culture from frugal to fancy.) Kaplan, David M. (Ed.). (2012). Philosophy of food. University of California Press. (Great resource to help us think about what we eat, why, and moral debates on our food sourcing.)Kaplan, Steven. (1996). The bakers of Paris and the bread question: 1700 – 1775. Durham: Duke University Press. (Scholarly study of the centrality of bread in Parisian life in the 18th century.)Kaufman, Cathy. (2006). Cooking in ancient civilizations. Westport: Greenwood Press. (Great resource for middle and high school students interested in cooking history.) Kenney-Herbet, Colonel. (1869). Wyvern's Indian cookery book. Madras. (Look for this also under the following: Wyvern, Culinary jottings: a treatise ... reformed cookery for Anglo-Indian rites; 1885 -- available via the Internet Archive and Google Books.)Kerab. (1910). Indian dishes for English tables. London: Chapman & Hall.Khan, S. N. M. (1947). The finest Indian Muslim cooking. London: M. Ashraf. Kinchin, Perilla. (1991). Tea and taste: The Glasgow tea rooms, 1875-1975. White Cockade. (Describes Charles Rennie Mackintosh’s tea rooms of Glasgow as well as how social habits within them changed over 100 years.)Kiple, Kenneth F. & Kriemhild, Conee O. (2000). The Cambridge world history of food. New York: Cambridge University Press. (Encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth.)Kohlhoff, C. C. (1906). Indian cookery and domestic recipes, 2nd ed. Madras.Krondl, Michael. (2011). Sweet invention: A history of dessert. Chicago: Chicago Review Press. (A selective history of desserts, mainly from Europe.)Kumin, Beat (Ed.). (2012). A cultural history of food in the early modern age (1600 - 1800). Berg Publishers. (Vol. 4 of 6; series cover 3,000 years of food history.) A lady. (1827). Domestic economy, and cookery: For rich and poor; Containing an account of the best English, Scotch, French, Oriental, and other foreign dishes; Preparations of broths and milks for consumption; Receipts for sea-faring men, travelers, and children’s food: Together with estimates and comparison of dinners and dishes… by a lady. London: Longman, Rees, Orme, Brown and Green. (Available on Google Books. Only the gender of the author is known.) Lampard, Eric. (1963). The rise of the dairy industry in Wisconsin: A study in agricultural change, 1820-1920. Madison: University of Wisconsin Press. (Winner of The David Clark Everest Prize in Wisconsin Economic History.)Lee, Paula Young. (2008). Meat, modernity, and the rise of the slaughterhouse. Durham: University of New Hampshire Press. (Essays on the transition of the meat trade to a centralized industry based in large slaughterhouses. Edited volume with contributors from a wide range of disciplines.)Lehmann, Gilly. (2003). The British housewife: Cookery books, cooking and society in 18th-century Britain. Blackawton: Prospect Books. (Uncovers mysteries of 18th century British cooking via diaries and memoirs.)Lesy, Michael & Stoller, Lisa. (2013). Repast: Dining out at the dawn of the new American century, 1900-1910. New York: W. W. Norton & Co., Inc. (Examines culinary innovations during the first decade of the 20th century.) Levenstein, Harvey. (1988). Revolution at the table: The transformation of the American diet. New York: Oxford University Press. (Intriguing look at the forces that transformed America’s ideal body image and eating habits over the turn of the 19th-20th centuries.) Levenstein, Harvey. (1993). Paradox of plenty: A social history of eating in modern America. New York: Oxford University Press. (The two Levenstein titles above combine to form rich portrait of eating in America since early days of colonization.)Lobel, Cindy. (2014). Urban appetites: Food and culture in nineteenth-century New York. Chicago: University of Chicago Press. (The evolution of food systems in nineteenth-century New York City.)Longone, Janice Bluestein. (1997). ?Tried receipts’: An overview of America’s charitable cookbooks. In Anne L. Bower (Ed.), Recipes for reading: Community cookbooks, stories, histories. Amherst: University of Massachusetts Press.McIntosh, Elaine. (1995). American food habits in historical perspective. Westport: Praeger. (Could stand an update, but useful, especially at the undergraduate level. Emphasis in nutrition and dietetics.)McFeely, Mary. (2000). Can she bake a cherry pie: American women and the kitchen in the twentieth century. Amherst: University of Massachusetts Press. (Uses cookbooks and anecdotes to frame a picture of 20th C. American women. Questions usefulness of technology as a way to liberate women from the kitchen.)McWilliams, James. (2005). A revolution in eating: How the quest for food shaped America. New York: Columbia University Press. (Geo-historical approach to colonial-era United States food history.)McWilliams, Mark. (2012). Food and the novel in nineteenth-century America. Lanham: AltaMira Press. (Tells the story of the 1840 presidential election and how food was used to create caricatures of the candidates.)Mann, Mary Tyler Peabody. (1858). Christianity in the kitchen: A physiological cookbook by Mrs. Horace Mann. Boston: Ticknor and Fields.Mariani, John. (1991). America eats out: An illustrated history of restaurants, taverns, coffee shops, speakeasies, and other establishments that have fed us for over 350 years. New York: William Morrow. (Popular history by Esquire magazine restaurant columnist. Many illustrations.)Mayo, James. (1993). The American grocery store: The business evolution of an architectural space. Westport: Greenwood Press. (Comprehensive history of the grocery store in the US.) Mazumdar, Sucheta. (1998). Sugar and society in China: Peasants, technology, and the world market. Cambridge: Harvard University Asia Center. (Explores how sugar brought China from one of the most developed economies of the 18th century to a halt.)Mennel, Stephen. (1985). All manners of food: Eating and taste in England and France from the Middle Ages to the present. Oxford: Blackwell. (How different national groups develop different tastes. Winner of the 1986 International Gran Prix for Gastronomic Literature.)Mintz, Sidney. (1985). Sweetness and power: The place of sugar in modern history. New York: Penguin Books. (Seminal, one of the classics of food studies. Needs to be on all food studies reading lists.)Montanari, Massimo. (2015). A cultural history of food in the Medieval age (500 - 1300). Bloomsbury Academic. (Overview of the development of food culture during this extensive period.)Montanari, Massimo. (2010). Pears, cheese, and history: History and a proverb. New York: Columbia University Press. (Food as metaphor for social conduct.)Montanari, Massimo. (2006). Food is culture. New York: Columbia University Press. (Slim volume, musings on cultural properties of food and food related items.)Nabhan, Gary. (2008). Where our food comes from: Retracing Nikolay Vavilov's quest to end famine. Washington: Island Press/Shearwater Press. (Call for agricultural diversity framed using the story of Stalin’s plant scientist who ultimately lost his life for promoting the message.)Nearing, Helen & Nearing, Scott. (1950/2000). The maple sugar book: Together with remarks on pioneering as a way of living in the twentieth century. White River Junction: Chelsea Green Press. (Treatise on sugaring by a couple of the original back-to-the-landers.)Neustadt, Kathy. (1992). Clambake: A history and celebration of an American tradition. Amherst: University of Massachusetts Press. (Excellent example of food based ethnology. Includes a history of the clambake as well as an ethnology of the Allen’s Neck, MA clambake.)Norman, Barbara. (1972). Tales of the table: A history of western cuisine. Englewood Cliffs: Prentice Hall. (Entertaining history of specific foods as well as trends, beliefs, myths, and practices; doesn’t require a linear read through from start to finish.) Nuermberger, Ruth Ketring. (1942). The free produce movement: A Quaker protest against slavery. Duke University Press.Oberthur, Mariel. (1984). Cafes and cabarets of Montmartre. Sheila Azoulai (Transl.). Peregrine Smith Book/Gibbs M. Smith, Inc. (Illustrated history of the artistic and foodie culture outside of Paris.) Ogle, Maureen. (2013). In meat we trust: An unexpected history of carnivore America. Boston: Houghton Mifflin Harcourt. (Traces the history of meat-eating from the New World’s indulgences to the meat-packing plants of the 20th century and its impact on landscape and ethics.) Olechnowicz, A. (1997.) Working-class housing in England between the wars: The Becontree estate. Oxford: Clarendon Press. (Focuses on the development of 25,000 London dwellings-turned-concentration camp during the interwar period.)Otto, John. (1994). Southern agriculture during the Civil War era, 1860-1880. Westport: Greenwood Press. (Fills a crucial gap in our knowledge about the history of the Civil War and Reconstruction period.)Panayi, Panikos. (2008). Spicing up Britain: The multicultural history of British food. London: Reaktion Books. (Foundations laid from the early 1800s to World War II leads to post-World War II British food renaissance. How migrants from other parts of Europe and Asia contribute to this.)Peterson, Sarah. (1994). Acquired taste: The French origins of modern cooking. Ithaca: Cornell University Press. (Argument for French cooking as the preeminent influence on modern cuisine and the influence on it by Middle Eastern and European Renaissance cooks.)Phillips, Ulrich B. (1925). Plantations with free and slave labor. American historical review, 30, 738-53.Pillsbury, Richard. (1998). No foreign food: The American diet in time and place. Boulder: The Westview Press. (Evolution of American eating. Assimilation of foreign foods into the American dining repertoire.)Pollan, Michael. (2001). The botany of desire: A plant’s eye view of the world. New York: Random House. (Studies the nature of plant domestication using the examples of apples, tulips, marijuana, and potatoes.)Pollington, Stephen. The meadhall: The feasting tradition in Anglo-Saxon England, 2nd ed. Hockwold cum Wilton: Anglo-Saxon Books. (Feasting in Anglo-Saxon England.)Poppendieck, Janet. (1986). Breadlines knee deep in wheat: Food assistance in the great depression. New Brunswick: Rutgers University Press. (Historical perspectives on US food assistance programs and related agricultural lobbying efforts.)Preece, Rod. (2008). Sins of the flesh: A history of ethical vegetarian thought. Vancouver: University of British Columbia Press. (Considers ethical vegetarianism from the beginning of human history through today.) Pugh, Martin. (2009). We danced all night: A social history of Britain between the wars. London: Vintage. (Examines the myths of depression, health, diet, and unwed women during the inter-war period in Britain.)Rath, Eric & Assmann, Stephanie (Eds.). (2010). Japanese foodways, past and present. Champagne: University of Illinois Press. (Essays on Japanese food and culture. Historical approach, both Japanese and foreign authors.)Rebora, Giovanni. (2001). Culture of the fork: A brief history of food in Europe. New York: Columbia University Press. (Food habits, products, trade issues in Europe from 1400 to 1700.)Renfrew, Jane. Food and cooking in Roman Britain. London: English Heritage Books. (How the Roman invasion changed British cuisine. Some recipes.)Roahen, Sara. (2008). Gumbo tales: Finding my place at the New Orleans table. New York: WW Norton. (Claiming a culinary identity by mastering a cuisine, in this instance New Orleanian.)Rogers, Ben. (2003). Beef and liberty: Roast beef, John Bull and the English nation. London: Chatto & Windus. (Beef and nationalism in England.)Roller, Matthew B. (2006). Dining posture in Ancient Rome: Bodies, values, and status. Princeton: Princeton University Press. (Distinctions made between classes in Rome based on posture at the dining table.)Root, Waverly & De Rochemont, Richard. (1976). Eating in America: A history. New York: William Morrow. (Mass-market history. Interesting, but could be problematic as an academic source – inaccuracies have been pointed out in discussions on the ASFS listserve.)Rozin, Elizabeth. (1994). The primal cheeseburger: A generous helping of food history served up on a bun. New York: Penguin Books. (The cheeseburger, deconstructed a la Margaret Visser.)Schehr, Lawrence & Weiss, Allen. (Eds.). (2001). French food: On the table, on the page, and in French culture. New York: Routledge. (Anthology of musings on French cuisine and culture.)Scholliers, Peter. (2001). Food, drink, and identity: Cooking, eating, and drinking in Europe since the Middle Ages. Oxford: Berg Publishing. (Great primer on how food contributes to personal and social identity.)Schenone, Laura. (2003). A thousand years over a hot stove: A history of American women told through food, recipes, and remembrances. New York: W.W. Norton. (A social history of women as cooks for the last 1,000 + years.)Shapiro, Laura. (1986). Perfection salad: Women and cooking at the turn of the century. New York: Farrar, Straus and Giroux. (The effect the domestic science movement has had on cookery and women’s lives.)Shapiro, Laura. (2004). Something from the oven: Re-inventing dinner in 1950s America. New York: Viking Press. (Food, food writers, cookery in the 1950s.)Sim, Alison. (2005). Food and feast in Tudor England. Stroud: Sutton Publishing. (Changes in social display and range of foodstuffs in the Tudor period.)Sinclair, T. R. & Sinclair, C. J. (2010). Bread, beer and the seeds of change: Agriculture's imprint on world history. Wallingford: CABI. (Chronological history starting from the beginning of human civilization to present on the selection, cultivation and use of grains.) Skaggs, Jimmy. (1986). Prime cut: Livestock raising and meatpacking in the US, 1607-1983.College Station: Texas A&M University Press. (Extensively researched, provides details on the development of the red-meat industry.)Smith, Andrew. (2011). Starving the South: How the North won the Civil War. New York: St. Martin’s Press. (The role of food shortages in the defeat of the Confederacy in the US Civil War.)Smith, Andrew. (2009). Eating history: Thirty turning points in the making of American cuisine. New York: Columbia University Press. (30 events are used to illustrate the way the modern food industry arose and how they influence American taste.)S?derlind, U. (2010). The Nobel banquets: A century of culinary history (1901-2001). Singapore: World Scientific. Spang, Rebecca. (2001). The invention of the restaurant: Paris and modern gastronomic culture. Cambridge: Harvard University Press. (A social and intellectual history of the institution of the restaurant.)Spary, E. C. (2012). Eating the Enlightenment. Food and sciences in Paris, 1670-1760. Chicago: University of Chicago Press. (Offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.)Spencer, Colin. (2002). British food: An extraordinary thousand years of history. New York: Columbia University Press. (Thick tome. Useful reference text. Interesting observations on food and class.)Standage, Tom. (2009). An edible history of humanity. New York: Walker Publishing Company. (Transformative nature of food and food production through history using specific crops and techniques as exemplars.)Storck, John & Teague, Walter. (1954). Flour for man’s bread: A history of milling. Minneapolis: University of Minnesota Press.Stuart, Tristam. (2007). The bloodless revolution: A cultural history of vegetarianism from 1600 to modern times. New York: Norton. (Special emphasis on the connections of religious fervor in the 17th C. and vegetarian beliefs.)Symons, Michael. (2009). From modernity to postmodernity: As revealed in the titles of New Zealand recipe books. Food & foodways, 17(4), 215-241. Tames, Richard. (2003). Feed London: A taste of history. Indiana University. (Illustrated history of markets, eating places, diet, and social conditions in England.) Tannahill, Reay. (1973). Food in history. New York: Stein and Day. (The classic, starting to feel a bit dated, but pithy and readable. Often a great entrée to the subject for the novice. )Taylor, Fred. (1944). A saga of sugar: Being a story of romance and development of beet sugar in the rocky mountain west. Salt Lake City: Utah-Idaho Sugar Company.Thirsk, Joan. (2007). Food in early modern England: Phases, fads, fashions 1500-1760. London: Hambledon Continuum. (Agricultural historian uses crop records [including those of home gardeners], various food records and bits from contemporary authors to illuminate the period in question.)Thompson, E. (1991). The making of the English working class. Harmondsworth: Penguin. (This book defined early 20th century English social and economic history, leading many to consider Thompson Britain’s greatest postwar historian.)Toussaint-Samat, Maguellone. (1992). A history of food. Cambridge: Blackwell. (Massive popular history of food, useful as a first reference point in research.)Trubek, Amy. (2000). Haute cuisine: How the French invented the culinary profession. Philadelphia: University of Pennsylvania Press. (Attempts to explain the preeminence of French cuisine in the West in the modern historical period. Interesting discussion of the ‘grammar’ of French cooking.)Unger, Richard. Beer in the Middle Ages and the Renaissance. Philadelphia: University of Pennsylvania Press. (Overview of the history and culture surrounding the beer industry.)V., L. (1914). Indian chutneys, pickles and preserves. Calcutta.Vaccaro, Pamela. (2004). Beyond the ice cream cone: The whole scoop on food at the 1904 world’s fair. St. Louis: Enid Press. (There is much food-related fakelore related to this fair. This book clears up some of these myths. Piece on Sarah Tyson Rorer, dietician and cook, who taught at the fair.)Van Willigen, John & Van Willigen, Anne. (2006). Food and everday life: On Kentucky family farms, 1920-1950. Lexington: University Press of Kentucky. (Qualitative study that documents daily life, food habits, farm chores, etc. on Kentucky farms in the first half of the twentieth century.) Varriano, John. (2009). Tastes and temptations: Food and art in Renaissance Italy. Berkeley: University of California Press. (Looks at the connections between food and Renaissance art, chefs and artists, and creative expression by using food to make art.) Vernon, J. (2007). Hunger: A modern history. Cambridge: The Belknap Press of Harvard University Press. (Describes how many died from hunger in Britain and how this was connected to the achievements of the welfare state in Britain, as well as with the development of international institutions committed to the conquest of world hunger.)Visser, Margaret. (1987). Much depends on dinner: The extraordinary history and mythology, allure and obsessions, perils and taboos, of an ordinary meal. New York: Grove Press. (History and lore of nine common meal ingredients. One of the first books in this genre.)Walton, John & Seddon, David. (1994). Free markets and food riots: The politics of global adjustment. Oxford: Blackwell. (Examines the protests of the 1970s – 1990s that resulted from austerity measures demanded by the World Bank. Available as an e-book.)Warren, John Quincy Adams. (1967). California ranchos and farms, 1846-1862, including the letters of John Quincy Adams Warren of 1861, being largely devoted to livestock, wheat farming, fruit raising... Madison: State Historical Society of Wisconsin.Weaver, William. (1989). America eats: Forms of edible folk art. New York: Perennial. (History of American “folk-cookery.” Many recipes and illustrations.)Wheaton, Barbara. (1983). Savoring the past: The French kitchen and table from 1300 to 1789. Philadelphia: University of Pennsylvania Press. (Social history of the culinary arts in France. Includes some recipes as illustrations.)Whitaker, Jan. (2002). Tea at the Blue Lantern Inn: A social history of the tea room craze in America. St. Martin’s Press. (Women's history, the early days of the automobile, the Bohemians of Greenwich Village, and the history of food and drink.)Whitehead, Jessup. (1893). Cooking for profit: A new American cook book, 3rd ed. Jessup Whitehead & Co., Publishers. (Perhaps a more novel idea at the time, restaurant advice with recipes, bills, dictionary, and diary entries for entrepreneurs.)Whorton, J.C. (2000). Vegetarianism. In K.F. Kiple & K.C. Ornelas (Eds.), The Cambridge world history of food, Vol. 2. Cambridge: Cambridge University Press. (History; vegetarianism in America; animal rights.)Wilkins, John; Harvey, David & Dobson, Michael (Eds.). (1995). Food in antiquity. Exeter: University of Exeter Press. (Edited volume, surveys Greco-Roman food and eating customs in the classical period.)William, Susan. (1985). Savory suppers and fashionable feasts: Dining in Victorian America. New York: Pantheon Books. (Eating patterns in the period.)Williams, Susan. (2006). Food in the United States: 1820s – 1890. Westport: Greenwood Press. (Impact of technology on food and cooking in the stated period.)Wilson, Anne (Ed.). (1991). Waste not, want not: Food preservation in Britain from early times to the present day. Edinburgh: University of Edinburgh Press. (Slim volume of essays, but well-larded with information and illustrations.)Wilson, Bee. (2008). Swindled: The dark history of food fraud, from poisoned candy to counterfeit coffee. Princeton: Princeton University Press. (Popular history of food adulteration written by food columnist for London’s Sunday Telegraph.)Wilt, Alan F. (2001). Food for war: Agriculture and rearmament in Britain before the Second World War. New York: Oxford University Press. (From the publisher: Argues that food and agriculture need to be integrated into the more general historical discourse, for what happened in Britain in the 1930s not only set the stage for WWII, but also contributed to a more robust agriculture in the decades that followed.)Woodham-Smith, Cecil. (1962). The great hunger, Ireland, 1845-49. New York: Harper and Row.Wrangham, Richard. (2009). Catching fire: How cooking made us human. New York: Basic Books. (Argues for evolutionary changes in humans being caused by learning how to cook.)Young, James Harvey. (1989). Pure food: Securing the federal food and drugs act of 1906. Princeton: Princeton University Press.Novels/Fiction/etc.Bourdain, Anthony. (1995). Bone in the throat. New York: Villard Books. (If you like the Bourdain shtick in Kitchen Confidential, you’ll like his mysteries. See also The Bobby Gold Stories.)Esquivel, Laura. (1992). Like water for chocolate: A novel in monthly installments, with recipes, romances, and home remedies. New York: Doubleday. (Tale of family life in tum-of-the-century Mexico; best-seller with romance and bittersweet wit.)Fisher, William. (1953). The waiters. Signet Books. (Behind-the-scenes life of a big restaurant.)Jones, Idwal. (1945/2001). The passionate epicure: La Vie et la Passion de Dodin-Bouffant, Gourmet. New York: Modern Library. (An amusing novel about a young French confectioner with many long, luscious passages describing food and eating.)Lu, Wenfu. (1988). The gourmet and other stories of modern China. Readers International. (Chronicles the upheavals in China from the 1950s-1980s during revolution through the eyes of restaurant manager.) Norris, Frank. (1948). The octopus: A story of California. Garden City: Doubleday. (Wheat growers are in conflict with a railroad company in the late 1800s California.)Orwell, George. (1933). Down and out in London and Paris. (various editions and publishers, substantial amounts, though not all, of it available through Google Books.)Rouff, Marcel. (1924/2002). The passionate epicure: La Vie et la Passion de Dodin-Bouffant, Gourmet. New York: Modern Library. (An early 20th century French novel whose main character is allegedly based on Brillat-Savarin.)Sinclair, Upton. (1906). The jungle. New York: Doubleday-Page. (Classic on many reading lists. Originally meant as commentary on immigrant labor practice, it has endured more because of its vivid descriptions of meat packing practice and its influence of food safety legislation. Available on Google Books.)Tanizaki, Junichiro. (2003). The gourmet club. A sextet. Anthony Chambers & Paul McCarthy (Transl.). Kodansha USA. (Six bizarre Japanese stories that blend sexual and gastronomic pleasures that are entertaining and intriguing.)Yan, Mo. (2000). The republic of wine: A novel. H. Goldblatt (Trans.). New York: Arcade Publishing. (A Chinese government employee is sent to a province to investigate rumors of cannibalism only to discover a wild liquor scene that he needs to report on.)Young, Kevin. (Ed.). (2012). The hungry ear: Poems of food and drink. New York: Bloomsbury Publishing. (Collected poems on food from Young as well as a variety of well-known poets.)Zola, ?mile. (1873/various). The belly of Paris (Le Ventre de Paris). (A great novel of food and social justice. Three English translations [Kurlansky, Vizetelly, and Nelson] are currently widely available as are at least two audio-book formats. In the editor’s opinion, the Vizitelly is the most elegant of the three, but all do justice to Zola’s expressive, artistic portrait of Paris and the glory days of Les Halles.)NutritionAbrams, HL. (2000). Vegetarianism: Another view. In K.F. Kiple & K.C. Ornelas (Eds.), The Cambridge world history of food., Vol. 2. Cambridge: Cambridge University Press. (Vegetarianism and health; primate diets; hunter gatherers; importance of meat in nutrition.)Barona, Josep L. (2010). The problem of nutrition. Experimental science, public health and economy in Europe 1914-1945. Brussels: Pie-Peter Lang. (Examines nutrition as a cornerstone to show interactions between science, politics, economy and public health in the early 20th century.)Bruch, Hilde. (1973). Eating disorders: Obesity, anorexia nervosa and the person within. New York: Basic Books. (Emotional aspects of eating disorders.) Brumberg, Joan Jacobs. (1997). The appetite as voice. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader. New York: Routledge. (Links anorexia to cultural context of 19th century.)Brumberg, Joan. (1988). Fasting girls: The history of anorexia nervosa. Cambridge: Harvard University Press. (Historical perspective on women’s eating disorders. Multiple award winner.)Cash, T. & Pruzinsky, T. (2004). Body image: A handbook of theory research & clinical practice. The Guilford Press. (57 chapters contributed by internationally-recognized researchers from multiple health disciplines.)Chadwick, Ruth F. (2003). Functional foods. Wissenschaftsethik Und Technikfolgenbeurteilung Bd. 20. Berlin. (Reviews functional foods from a multidisciplinary perspective focusing on safety, legal/policy aspects, economy, public perceptions and ethics; provides recommendations for policymaking.)Cotler, Amy. (2009). The locavore way: Discovering the delicious pleasures of eating fresh, locally grown food. North Adams: Storey Publishing. (How to buy and eat local foods, and what the reader can do to help fix shortfalls of the current food system.) Cousens, Gabriel. (2000). Conscious eating, 2nd ed. Berkeley: North Atlantic Books. (Touted as the “Vegetarian Bible” with recipes, science, menus, and pregnancy nutrition advice.)Dirks, R. (1993). Famine and disease. In K.F. Kiple (Ed.), The Cambridge world history of human disease. Cambridge: Cambridge University Press. (Traces famine and disease throughout history and in major world regions.)Etheridge, Elizabeth. (1971). The butterfly caste: A social history of pellagra in the South. Westport: Greenwood Publishers. (The author shows that the fight for the cure for pellagra was not an easily won battle just less than a century ago.) Forster, Robert & Forster, Ellborg. (1975). The European diet from pre-industrial to modern times. New York: Harper & Row.Giordano, Simona. (2005). Understanding eating disorders: Conceptual and ethical issues in the treatment of anorexia and bulimia nervosa. Oxford: Clarendon Press. (Argues that anorexia and bulimia aren’t symptoms of a mental disorder, but effective treatment rests in re-examining Western culture.) Gordon, R. (2000). Eating disorders: Anatomy of a social epidemic, 2nd ed. Oxford: Blackwell Publishers Inc. (A good first read on the subject with extensive and broad research.) Gross, Rainer & Dresrusse, Gunter. (1996). Nutritional security and the status quest in developing countries. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (Relationship between nutritional status, food intake, nutritional practices, and social status).Guthman, Julie. (2011). Weighing in: Obesity, food justice, and the limits of capitalism. Berkeley: University of California Press. (A look into the neo-liberal perspective and thoughts on obesity through presumptions made about environments, the human body, and socioeconomic relationships.) Heldke, Lisa, Mommer, Kerri & Pineo, Cynthia. (2005). The Atkins diet and philosophy: Chewing the fat with Kant and Nietzsche. New York: Open Court. (Witty and philosophical discussion of the Atkins Diet.) Kennedy, Eileen & Haddad, Lawrence. (2000). The nutrition of women in the developing world. In K.F. Kiple, K.C. Ornelas (Eds.), The Cambridge world history of food, Vol. 2. Cambridge: Cambridge University Press. (Chapter focusing on female and infant nutrition and household relations in 2nd and 3rd world countries.)Khare, Ravindra S. (1992). Annambrahman: Cultural models, meanings, and aesthetics of Hindu food. Albany: State of New York Press. (Symbols, preferences, and aversions of food in India’s Hinduism.)Mudry, Jessica. (2009). Measured meals: Nutrition in America. Albany: SUNY Press. (Analyzes the USDA and American federal food guidelines over the past 100 years to show how the language of nutrition has evolved and critiques quantification of food.)Roe, Daphne. (1973). A plague of corn: The social history of pellagra. Ithaca: Cornell University Press. (The importance of science, research and history in curing disease and malnutrition.) Schenck, Susan. (2006). The live food factor: A comprehensive guide to the ultimate diet for body, mind, spirit & planet, 1st ed. San Diego: Awakenings Publications. (The first comprehensive guide to not only the raw food diet, but also the raw food movement itself.)Schwartz, Hillel. (1986). Never satisfied: A cultural history of diets, fantasies and fat. New York: Free Press. (Considers how fad diets go in and out of fashion.) Scrinis, Gyorgy. (2013). Nutritionism: The science and politics of dietary advice. New York: Columbia University Press. (Critically analyzes where we, as a society, are now regarding dispensing and taking nutrition advice.) Stearns, Peter. (1997). Fat history: Bodies and beauty in the modern West. New York: New York University Press. (Historical perspectives on attitudes toward being fat and dieting.)Vargas, L.A. (1990). Old and new transitions and nutrition in Mexico. In A.C. Swedlund & G.J. Amerlago (Eds.), Disease in populations in transition. New York: Bergin and Garvey. (The effects of transition on the health of human populations in Mexico.)Young, S. L. (2011). Craving Earth: Understanding pica: The urge to eat clay, starch, ice, and chalk. New York: Columbia University Press (Young postulates the causes of pica and articulates her research with interesting conclusions.)Regional Food and Culture TitlesAllen, T. & Hachten, H. (2009). The flavor of Wisconsin: An informal history of food and eating in the badger state, 2nd ed. Wisconsin: Wisconsin Historical Society Press. (Culinary history of Wisconsin, providing over 400 recipes from around Wisconsin and a look into the diversity of the recipes.) Anderson, Eugene N. (1988). The food of China. New Haven: Yale University Press. (The role of food in Chinese government policy, religion, and health practices; traces the evolution of Chinese cuisine; and discusses the absence of food taboos.)Anderson, J. (1991). An introduction to Japanese tea ritual. Albany: State University of New York Press. (Intro to the Japanese art of Chado.)Archetti, E. (1997). Guinea pigs: Food, symbol and conflict of knowledge in Ecuador. V. Napolitano (Trans.). Bloomsbury Academic. (How guinea pigs have a meaning in the social and ritual life of Ecuadorian peasants.)?Arellano, Gustavo. (2013). Taco USA: How Mexican food conquered America. New York: Scribner. (Fun read about the history of Mexican food in the US).Avieli, N. (2012) Rice talks: Food & community in a Vietnamese town. Bloomington: Indiana University Press. (Discusses matters relating to gender, economics, age, language, religion, space, identity, and history while inviting the audience into the homes, businesses and places of worship in Hoi An.)Baker, Lauren E. (2013). Corn meets maize. Food movements and markets in Mexico. Lanham: Rowman & Littlefield Publishers, Inc. (Considers current food systems from the standpoint of corn’s commoditization in Mexico.)Bilger, Burkhard. (2011, Oct. 31). True grits: In Charleston, a quest to revive authentic Southern cooking. The New Yorker: Annals of Gastronomy. (Article focuses on Executive Chef Sean Brock and his desire to reinstate Southern cooking through quality ingredients and agriculture.)Bronte, Patricia. (1952). Vittles and vice: An extraordinary guide to what’s cooking on Chicago’s near North side. Henry Regnery Co.Brown, Linda & Kay Mussell. (1984). Ethnic and regional foodways in America: The performance of ethnic identity. Knoxville: University of Tennessee Press. (Very useful title and accessible to all levels of students. Early entry in food studies research that stands the test of time.)Burton, David. (2000). French colonial cookery: A cook’s tour of the French-speaking world. Faber & Faber. (Combines recipes and social history to tell the story of French cuisine of its world colonies.)Burton, David. (1994). The Raj at table. Faber & Faber. (Modern classic describes eventual balance found between English and Indian cooking; provides recipes and history.)Ceccarini, Rosella. (2011). Pizza and pizza chefs in Japan. A case of culinary globalization. Leiden: Brill.?(Analyzes the reception of pizza in Japan, pizza chefs moving between Italy and Japan, and the impact that the food and the workers’ movements have on the craft of pizza-making itself.)Chang, K.C. (Ed.). (1997). Food in Chinese culture: Anthropological and historical perspectives. New Haven: Yale University Press. (Historical review of food in China.)Christie, Maria. (2008). Kitchenspace: Women, fiestas, and everyday life in central Mexico. Austin: University of Texas Press. (A study that looks into the lives of women in semi-urban communities and the food that they prepared for parties and family meals.) Collingridge, W.B. (1954). La bonne cuisine aux tropiques. Port Louis. (Produced in English and in French with a glossary in Hindustani. English text on left page, French text on right.)Cwiertka, K. J. (2012) Cuisine, colonialism and Cold War: Food in twentieth-century Korea. London: Reaktion Books. (Offers critical analyses of political and historical processes during the twentieth century that gave rise to the particular food culture and identities in modern Korea.) Cwiertka, Katarzyna. (2006). Modern Japanese cuisine: Food, power, and national identity. London: Reaktion Books. (The transformation of Japanese cuisine from the post-Meiji restoration to the end of World War II.)Cwiertka, Katarzyna J. (1998). How cooking became a hobby: Changes in attitude toward cooking in early twentieth century Japan. In S. Fruhstuck & S. Linhart (Eds.), The culture of Japan as through its leisure. SUNY Press. (Examines change in Japanese cooking in the 20th century.)Denker, Joel. (2003). The world on a plate: A tour through the history of America’s ethnic cuisines. Lincoln: University of Nebraska Press. (Not just restaurants; but grocers, vendors, manufacturers, importers, etc of ethnic food products in the US.)Diaz, Steffan I. A. (2012). Foodscapes, foodfields, and identities in the Yucatan. New York: Berghahn Books. (Argues that Yucatecan cuisine has been promoted to help establish the identity of a regional people and to oppose the hegemonic force of central Mexican culture.)Dunlop, Fuschia. (2008). Shark’s fin and Sichuan pepper: A sweet-sour memoir of eating in china. New York: WW Norton. (Claiming a culinary identity by mastering a cuisine, in this instance Southern Chinese cuisine.)Esterick, Penny. (2008). Food culture in Southeast Asia. Westport: Greenwood Press. (A broad and general look into the food culture in the regions of Southeast Asia.) Farrar, James (Ed.). (2010). Globalization, food, and social identities in the Asia Pacific region. Tokyo: Sophia University Institute of Comparative Culture.Farquhar, Judith. (2002). Appetites: Food and sex in post-socialist China. Duke University Press. (Combines medicine and pop culture to discuss pleasure from food and sex in modern China).Ferris, Marcie Cohen (2010). Matzoh ball gumbo: Culinary tales of the Jewish South. The North Carolina University Press. (Illustrated with recipes, demonstrates how the Jewish population of the Southern US reinvented culinary classics.)Fisher, C. & Fisher, J. (2008). Pot roast, politics, and ants in the poultry: Missouri’s cookbook heritage. Columbia: University of Missouri Press. (A culinary history of Missouri through numerous cookbooks from 1820 to the present.) Fitting, Elizabeth M. (2011). The struggle for maize: Campesinos, workers, and transgenic corn in the Mexican countryside. Durham: Duke University Press. (Knitting the social, cultural, political issues surrounding the corn fixated culture of Mexico this study analyzes its importance to those in rural citizens.)Frank, Matthew. (2010). Barolo. Lincoln: University of Nebraska Press. (A look at the Barolo region in Italy through a wine and food lens.)Garine, Igor. (1996). Food and the status quest in five African cultures. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (Examines food and social relations in Cameroon’s Massa, Mussey, Koma, Yassa, and Mvae cultures).Graves, Tomas. (2002). Bread and oil: Majorcan culture's last stand. University of Wisconsin: Grub Street Cookery. (Uses a peasant staple to explore Mediterranean cooking, agriculture, traditions, and the historical events that have rescued this dish from disappearance.)Gray, Patience. (1987). Honey from a weed: Fasting and feasting in Tuscany, Catalonia, the Cyclades, and Apulia. New York: Harper and Row. (Widely acclaimed as one the best books in English on Mediterranean food.)Gutierrez, Paige. (1992). Cajun foodways. Jackson: University Press of Mississippi. (Interesting exploration of the symbolic elements of Cajun foodways.)Gutierrez, C. Paige. (1984). The social and symbolic uses of ethnic/regional foodways: Cajuns and crawfish in South Louisiana. In L.K. Brown & K. Mussell (Eds.), Ethnic and regional foodways in the United States: The performance of group identity. University of Tennessee Press. [How “Cajun” and “crawfish” are used as symbols in Southern Louisiana.)Gvion, Liora. (2012). Beyond hummus and falafel: Social and political aspects of Palestinian food in Israel. Berkeley: UC Press. (Demonstrates how food is central to how Arab culture minorities define their identity within Israel.)Heathcote, Edwin. (2004). London caffs. Wiley-Academy. (Photographic guide of London’s remaining 28 caffs, including the nearest tube station so coffee-drinkers can plan their stops.)Howard, Mary & Millard, Ann. (1997). Hunger and shame: Child malnutrition and poverty on Mount Kilimanjaro. New York: Routledge. (The shame associated with child hunger in relation to social organization, colonial history and global economy.)Hubert, Annie. (1997). Choices of food and cuisine in the concept of social space among the Yao of Thailand. In H. Macbeth (Ed.), Food preferences and taste. New York: Berghahn Books. (How cultural preferences, belief systems, sex, age, space, and time influence Yao food choices.)Huss-Ashmore, Rebecca & Katz, Solomon. (Eds.). (1990). African food systems in crisis, part two: Contending with change. Gordon and Breach. (Considers food insecurity in multiple areas of Africa.)Kamekura, Junichi, Watanabe, Mamoru, & Bosker Gideon. (1989). Ekiben: The art of the Japanese box lunch. San Francisco: Chronicle Books. (Fully illustrated with photos, looks at the food arrangement and packaging for lunch boxes sold at train stations.)Kanafuni, Aida. (1983). Aesthetics and ritual in the United Arab Emirates: The anthropology of food and personal adornment among Arabian women. American University of Beirut. (Sensory preferences, taste, and meaning in the Middle East.) Kostioukovitch, Elena. (2009). Why Italians love to talk about food. New York: Farrar, Straus and Giroux. (Food specialties of regions around the world, what goes into making each dish, and literature on these specialties.) Koutsky, Kathryn Strand & Koutsky, Linda. (2003). Minnesota eats out: An illustrated history. Minnesota Historical Society Press. (Fun review of speakeasies, drive-ins, and restaurants complete with photos, postcards, menus, and anecdotes.) Lee, S. (2011). Gourmets in the land of famine: The culture and politics of rice in modern canton. Stanford: Stanford University Press. (An example of the constructive aspects of famine in Canton in the early 20th century.)Lewicki, Tadeusz. (1974). West African food in the Middle Ages: According to Arabic sources. London: Cambridge University Press. (Food in West Africa before the Columbian Exchange.)Lindenbaum, S. (1986). Rice and wheat: The meaning of food in Bangladesh. In R.S. Khare & M.S.A. Rao (Eds.), Food, society, and culture: Aspects in South Asian food systems. Carolina Academic Press. (Symbolism of these foodstuffs in South Asia.)Macbeth, Helen & Green, Alex. (1997). Nationality and food preferences in the Cerdanya Valley, Eastern Pyrenees. In H. Macbeth (Ed.), Food preferences and taste. New York: Berghahn Books. (Study on two groups of teenagers’ food preferences.)Mackie, Cristine. (1991). Life and food in the Caribbean. New York: New Amsterdam Books. (A history of the Caribbean region from a food POV with recipes.)Maclin, E. & Veto, J. (2012). The slaw and the slow cooked: Culture and barbecue in the Mid-South. Nashville: Vanderbilt University Press. (History of BBQ culture in the Mid-South and how it has affected the tradition of BBQ.)Montanari, Massimo. (1994). The culture of food. Oxford: Blackwell. (Food and culture in Europe. From the Making of Europe series.)Oddy, D. J. & Miller, D. (1976). The making of the modern British diet. London: Croom Helm Lippincott Company.Peters, Erica, J. (2013). San Francisco: A food biography. Lanham: Rowman & Littlefield. (First time the full complexity of the city’s culinary history has been revealed.)Peters, Erica J. (2012). Appetites and aspirations in Vietnam: Food and drink in the long nineteenth century. Plymouth: AltaMira Press. (Under French colonization, shows how food reveals not just identity, but who people wanted to be.) Pilcher, Jeffrey M. (2012). Planet taco: A global history of Mexican food. Oxford: Oxford University Press. (Traces the history of Mexican food and its implementation as a culturally acceptable cuisine in Mexico, the US, and throughout the world.)Pilcher, Jeffrey M. (1998). Que vivan los tamales! Food and the making of Mexican identity. University of New Mexico Press. (Cultural history of Mexican food tracing gender, race, and class influences on food preferences and national identity from Aztec times to the present.)Pite, Rebekah E. (2013). Creating a common table in twentieth-century Argentina. Dona Petrona, women, & food. Chapel Hill: University of North Carolina Press. (Story of Argentinian gender roles, food, and community during Dona Petrona’s reign as culinary and domestic expert.) Ray, Krishnendu. (2004). The migrant’s table: Meals and memories in Bengali-American households. Philadelphia: Temple University Press. (Excellent portrayal of the tension felt by immigrants as they honor the old while assimilating the new.)Ravuvu, A. (1991). A Fijian cultural perspective on food. In A. Janese, S. Parkinson & A. Robertson (Eds.), Food and nutrition in Fiji. The Dept. of Nutrition and Dietetics of the Fiji School of Medicine / The Institute of Pacific Studies of the University of the South Pacific. (Looks at the role of food in psychological and social settings in Fiji.)Reed, John Shelton, Reed, Dale Volberg, & McKinley, William. (2008). Holy smoke: The big book of North Carolina barbecue. Chapel Hill: University of North Carolina Press. (History, recipes, instructions, and photos of traditional North Carolina bbq.)Roahen, Sara. (2008). Gumbo tales: Finding my place at the New Orleans table. New York: WW Norton. (Claiming a culinary identity by mastering a cuisine, in this instance New Orleanian cuisine.)Robinson, Wayne C. (1991). The African-American travel guide. Hunter Publishing Inc. (Offers suggestions on museums, restaurants, hotels, and churches covering 19 cities in North America.)Roy, Parama. (2010). Alimentary tracts: Appetites, aversions, and the postcolonial. Durham: Duke University Press. (Account of imperial Indian life under British rule, including the conditions under which most people ate such as racial inequality.)Schieffelin, Edward. (1976). The sorrow of the lonely and the burning of the dancer. New York: Palgrave Macmillan. (Kaluli food symbolism in Papau New Guinea.)Sharma, Jayeeta. (2011). Empire’s garden: Assam and the making of India. Durham: Duke University Press. (Looks into the establishment of tea through the Indian tea industry, the migration of labor, the class system and character of Assam, and other regions of India.) Smith, Andrew. (2013). New York City: A food biography. Lanham: Roman & Littlefield. (Presents the diverse, innovative cuisines to come out of NYC.)Spivey, Diane. (2000). The peppers, cracklings, and knots of wool cookbook: The global migration of African cuisine. New York: The State University of New York Press. (History of African cuisine, its global migration, and underrated influence on cooking today.)Stavely, K. W. & Fitzgerald, K. (2011). Northern hospitality: Cooking by the book in New England. Boston: University of Massachusetts Press. (A food history on the influence of the regions cuisine to the customs and traditions of American food.)Steelman, Virginia. (1974). The cultural context of food: A study of food habits and their social significance in selected areas of Louisiana. Louisiana State University Center for Agricultural Sciences and Rural Development. (Food habits and their social meaning in Louisiana.)Raetz Stuttgen, Joanne. (2007). Cafe Indiana: A guide to Indiana’s down-home cafes. University of Wisconsin Press. (Celebrates small town Midwest living by exploring the local restaurants and foods.) Raetz Stuttgen, Joanne. (2004). Cafe Wisconsin: A guide to Wisconsin’s down-home cafes. University of Wisconsin Press. (Celebrates small town Midwest living by exploring the local restaurants and foods.) Stall, Sam. (2004). Tray chic: Celebrating Indiana’s cafeteria culture. Guild Press-Emmis Publishing. (Nostalgic stories of Indiana’s culinary and cultural history.)Swislocki, Mark. (2009). Culinary nostalgia: Regional food culture and urban experience in Shanghai. Stanford: Stanford University Press. (A look into how Shanghai’s current culture is deeply rooted in the past, present, and modernizing towards the future.) Tapper, Richard & Zubaida, Sami. (2001). A taste of thyme: Culinary cultures of the Middle East. New York: Palgrave. (How food has shaped eating habits, cookery, social relations, gender, class, and community from Central Asia to Morroco.)Tsuchiya, Yoshio and Yamamoto, Masaru. (1985). The fine art of Japanese food arrangement. New York: Kodamshu America. (Explains, in English, the aesthetic experience of Japanese food and how it appeals to all the senses.)Van Gelder, Geert Jan. (2000). God's banquet: Food in classical Arab literature. New York: Columbia University Press. (How food is depicted as well as how Arab literary texts are shaped by the theme of food.)Williams, Elizabeth M. (2012). New Orleans: A food biography. Lanham: AltaMira Press. (Delves into how the history, culture, and people contributed to the Cajun/Creole cuisine that New Orleans is known for.)Wright, Clifford. (1999). A Mediterranean feast: The story of the birth of the celebrated cuisines of the Mediterranean, from the merchants of Venice to the Barbary Corsairs: With more than 500 recipes. New York: William Morrow. (A fascinating read, meticulously researched and presented by one of the great experts in the field. A must-have title for Mediterranean food lovers.)Yalman, Nur. (1969). On the meaning of food offerings in Ceylon. In R. Spencer (Ed.), Forms of symbolic action. University of Washington Press. (Symbolism of food in religion in Sri Lanka.)Yang, Mayfair M. (1994). Gifts, favors, and banquets: The art of social relationships in China. Ithaca: Cornell University Press. (How exchanging gifts in China creates a social micro-economy.)Young, Michael. (1986). The worst disease: Cultural definition of hunger in Kalauna. In L. Manderson (Ed.), Shared wealth and symbol: Food, culture and society in Oceania and Southeast Asia. Cambridge: Cambridge University Press. (Hunger and meaning in Kalauna.)Food and culture series from Greenwood press:(This is a series of short texts designed to introduce students to the basics of a national food and culture relationship. They are useful starting places for research and accessible to many levels of students.)Abramson, Julia. (2006). Food culture in France. Westport: Greenwood Press. Ashkenazi, Michael & Jacob, Jeanne. (2003). Food culture in Japan. Westport: Greenwood Press. Deutsch, Jonathan & Saks, Rachel. (2008). Jewish-American food culture. Westport: Greenwood Press. Dusselier, Jane. (2010). Asian-American food culture. Westport: Greenwood Press. Haden, Roger. (2009). Food culture in the Pacific Islands. Westport: Greenwood Press.Heinzelmann, Ursula. (2008). Food culture in Germany. Westport: Greenwood Press. Helstosky, Carol. (2009). Food culture in the Mediterranean. Westport: Greenwood Press. Hiene, Peter. (2004). Food culture in the Near East, Middle East, and North Africa. Westport: Greenwood Press. Houston, Lynn. (2005). Food culture in the Caribbean. Westport: Greenwood Press. Janer, Zilkia. (2008). Latino food culture. Westport: Greenwood Press. Long, Lucy. (2009). Regional American food culture. Westport: Greenwood Press.Long-Solis, Janet & Vargas, Luis Alberto. (2005). Food culture in Mexico. Westport: Greenwood Press. Lovera, Jose. (2005). Food culture in South America. Westport: Greenwood Press. Mack, Glenn & Surina, Asele. (2005). Food culture in Russia and Central Asia. Westport: Greenwood.Mason, Laura. (2004). Food culture in Great Britain. Westport: Greenwood Press. McDonald, Michael. (2009). Food culture in Central America. Westport: Greenwood Press. Medina, Xavier. (2005). Food culture in Spain. Westport: Greenwood PressMitchell, William. (2009). African-American food culture. Westport: Greenwood Press.Newman, Jacqueline. (2004). Food culture in China. Westport: Greenwood Press. Notaker, Henry. (2009). Food culture in Scandinavia. Westport: Greenwood Press. Osseo-Asare, Fran. (2005). Food culture in sub-Saharan Africa. Westport: Greenwood Press.Parasecoli, Fabio. (2004). Food culture in Italy. Westport: Greenwood Press. Scholliers, Peter. (2009). Food culture in Belgium. Westport: Greenwood PressTaylor Sen, Colleen. (2004). Food culture in India. Westport: Greenwood Press. Van Estrik, Penny. (2008). Food culture in Southeast Asia. Westport: Greenwood Press.ReligionAklujkar, V. (1992). Sharing the divine feast: Evolution of food metaphor in Marathi Sant poetry. In R.S. Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (Explores the dynamics of food popularity in Marathi Sant literature.)Curran, Patricia. (1989). Grace before meals: Food ritual and body discipline in convent culture. University of Illinois Press. (Inside look at the secret meal rituals of convents.)Dubisch, Jill. (1981). You are what you eat: Religious aspects of the health food movement. In M. Arens (Ed.), The American dimension: Culture myths and social realities. Palo Alto: Mayfield Publishing Co. (Symbolism; food habits; religion; cult; North America; United States.)Eastburn, Kathryn. (2008). A sacred feast: Reflections on sacred harp music and dinner on the ground. Lincoln: University of Nebraska Press. (Sacred harp music is one of America’s oldest music traditions and the meals that accompany the all-day sings are an integral part of it.)Fabre-Vassas, C. (1997). The singular beast: Jews, Christians, and the pig. Carol Volk (Transl.). New York: Columbia University Press. (The pig in European culture, anti-Semitism, folklore, and rituals that have been associated with it from the Middle Ages to today.)Feeley-Harnik, Gillian. (1994). The Lord's table: The meaning of food in early Judaism and Christianity. Smithsonian Institution Press. (Discovers a reversal of the symbols, values, and goals of the Jewish Passover ritual in early Christian food systems.) Galavaris, George. (1970). Bread and the liturgy: The symbolism of early Christian and Byzantine bread stamps. Madison: University of Wisconsin Press. Greenspoon, Leonard, Simkins, Ronald, & Shapiro, Gerald, (Eds.). (2005). Food and Judaism. (Collected essays from a 2002 symposium.)Griffith, R. Marie. (2004). Born again bodies: Flesh and spirit in American Christianity. Berkeley: University of California Press. (History and critique of the Christian fitness and diet culture.)Halici, Nevin. (2005). Sufi cuisine. Saqi Books. (Combines culinary history with over 100 sumptuous recipes inspired by the teachings of Sufism.)Hussaini, M.M. (1993). Islamic dietary practices and concepts. Islamic Food and Nutrition Council of America. (Food and religion; meaning.)Jain, Pankaj. (2011). Dharma and ecology of Hindu communities: Sustenance and sustainability. New York: Ashgate Publishing. (Explores whether worship of nature inspires Hindus to act in an environmentally-conscious way.)Khare, Ravindra S. (1992). Food with saints: An aspect of Hindu gastrosemantics. In R.S. Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (How food conveys a range of meanings and experiences in Hindu culture.)Khare, Ravindra S. (Ed.). (1992). Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (Collected essays about the ways which Indic culture approaches food in personal and social life.)Khare, Ravindra S. (1976). The Hindu hearth and home. Vikas Publishing House. (Commensal relations and nutritional anthropology in India.)Lemonnier, Pierre. (1996). Food, competition, and the status of food in New Guinea. In P. Wiessner & W. Schiefenhovel (Eds.), Food and the status quest. Berghahn Books. (Links food, especially pork, to social functions and socioeconomic organization in New Guinea.)McGowan, Andrew. (1999). Ascetic eucharists: Food and drink in early Christian ritual meals. Oxford: Clarendon Press. (How the Eucharist and food rituals varied for the first few hundred years after Christ.)Moreno, Manuel. (1992). Pancamirtam: God's washings as food. In R.S. Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (Food for the gods vs. food for eating, using pancamirtam as an example.)Prost, J., & Steinberg, E. (2013). From the Jewish heartland: Two centuries of Midwest foodways. Urbana: University of Illinois Press. (History of the Jewish food culture in the American Midwest including what they ate, sold, grew, and wrote about at the time.) Ramanujan, A.K. (1992). Food for thought: Toward an anthology of Hindu food-images. In R.S Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (Collected essays about the ways which Indic culture approaches food in personal and social life.)Sack, Daniel. (2000). Whitebread Protestants: Food and religion in American culture. New York: St. Martin’s Press. (Material culture approach to food in Protestant church culture.)Salamon, Hagar. (2012). Meat lottery: A spectacle moving from Ethiopia to Israel. In A. Bareli & G. Katz (Eds.), Iyunim Bitkumat Israel: Studies in Zionism, the Yishuv and the state of Israel, Vol. 22. The Ben-Gurion Research Institute. (Essay on the distribution of meat among Ethiopian Jews.)Sanford, A. W. (2012) Growing stories from India: Religion and the fate of agriculture. Lexington: University Press of Kentucky. (Narrative of a man named Balaram that gives insight into Indian agriculture, religion, and sustainability) Schmitt, Eleonore. (1999). Cows, sheep, and date-palms: Social dimensions of food in the Bible. In E Museo Nacional de Antropologia (Ed.), Alimentacion y cultura actas del Congreso Internacional. La Val de Onsera. (Explores food and drink symbolism in the Bible.)Shurreff, Jaffur. (1991). Qanoon-e-Islam, or, the customs of the Mussulmans of India: Comprising a full and exact account of their various rites and ceremonies from the moment of birth till the hour of death. G.A. Herklots (Transl.). Asian Educational Services. (There are a few recipes from p. xxix, 1863; available from Google Books.)Soler, Jean. (1973). The semiotics of food in the Bible. In R. Forster & O. Ranum (Eds.), Food and drink in history. The Johns Hopkins University Press. (Explores language around food in Middle Eastern culture as seen in the Bible.)Toomey, Paul. (1992). Mountain of food, mountain of love: Ritual inversion of the Annakuta feast at Mount Govardhan. In R.S. Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State University of New York Press. (Feast rituals and social relations in Northern India.)Trankell, Ing-Britt. (1995). Cooking, care, and domestication: A culinary ethnography of the Tai Yong, Northern Thailand. Uppsala University Press. (Food processing, gender relations, rituals, and meaning in Thailand.) Turmo, Isabel G. (1997). The pathways of taste: The West Andalucian case. In H. Macbeth (Ed.), Food preferences and taste. Berghahn. (Food choices in Seville, Cadiz, and Huelva, Spain build and are determined by cultural identity.)Voss, Joachim. (1987). The politics of pork and the rituals of rice: Redistributive feasting and commodity circulation in Northern Luzon, Philippines. In J. Clammer (Ed.), Beyond the new economic anthropology. Palgrave Macmillan UK. (Examines the interplay between the circulation of goods as commodities vs. through reciprocity and redistributive feasting.)White, David G. (1992). You are what you eat: The anomalous status of dog-cookers in Hindu. In R.S. Khare (Ed.), Eternal food: Gastronomic ideas and experiences of Hindus and Buddhists. Albany: State of New York Press. (Hindu food law and social relations in India.)Whitehead, H. (2000). Food rules: Hunting, sharing, and tabooing game in Papua New Guinea. University of Michigan Press. (Causes of food taboos in Papua New Guinea.) Single Food TitlesSingle Food book titles range the gamut from near-pamphlets to deep histories of individual food items. No attempt was made here to categorize them beyond the type of food they were written about. An attempt was made to exclude titles printed as vanity pieces by food manufacturers, but even then some may have been included if the editor felt they shed a unique historical perspective on the food item written about.-ApplesCalhoun, Creighton, Jr. (2010). Old southern apples: A comprehensive history and description of varieties for collectors, growers, and gruit enthusiasts. White River Junction: Chelsea Green Publishing. (Detailed reference book illustrated with watercolors from the USDA Division of Pomology in the early 1900s.)Janik, Erika. (2011). Apple: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-Artificial Sweetenersde la Pena, Carolyn. (2010). Empty pleasures: The story of artificial sweeteners from saccharin to Splenda. Chapel Hill: University of North Carolina Press. (Combines pop culture with business and women's history, considering the invention, production, marketing, regulation, and consumption of sugar substitutes.)-Baking, Sweet and SavoryBalinska, Maria. (2008). The bagel: The surprising history of a modest bread. New Haven: Yale University Press. (Describes the bagel’s roots from 17th century Poland to today.)Clarkson, Janet. (2009). Pie: A global history. London: Reaktion Books. (Tribute to sweet and savory pies through history and around the world.)Etlinger, Steve. (2007). Twinkie deconstructed. New York: Hudson Street Press. (Using a chapter for each ingredient, the author gives a mini-history of each ingredient in a Hostess Twinkie.)Humble, Nicola. (2010). Cake: A global history. London: Reaktion Books. (Provides history, descriptions in literature, art, and film, recipes, photos, techniques, and examples of cake.) Sheraton, Mimi. (2000). The bialy eaters: The story of a bread and a lost world. New York: Bantam. (In a search to find the Polish bread origins in Bialystok, Sheraton found the Jewish residents had vanished. The search became a worldwide mission described in this book.)-BananasSoluri, John. (2005). Banana cultures: Agriculture, consumption, and environmental change in Honduras and the United States. Austin: University of Texas Press. (Labor, environmental, plant disease, social impacts of banana industry in Honduras.)Wiley, James. (2008). The banana: Empires, trade wars, and globalization. Lincoln: University of Nebraska Press. (Demystifies the banana industry from an economic perspective.)-BeansAlbala, Ken. (2007). Beans: A history. Oxford: Berg Publishers. (Entertaining journey of the bean’s history by award-winning author Ken Albala.)-BreadInsight Media. (Producer). (2000) Bread. (Educational VHS Film). (Foodstuff; nutritional value; symbolism; mythic associations; religious importance; economic context.)Rubel, William. (2011). Bread: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-Buffalo/BisonHaines, Francis. (1995). The buffalo: The story of American bison and their hunters from prehistoric times to the present. Norman and London: University of Oklahoma Press. (Analyzes the hunting of the buffalo’s role in establishing the American West.) -Candy/SweetsChen, Joanne. (2008). The taste of sweet: Our complicated love affair with our favorite treats. New York: Crown Publishers. (Answers our questions from philosophical, scientific, and cultural perspectives about why sweets have become a guilty pleasure in North American culture.)Mason, Laura. (1988). Sugar-plums and sherbet: The prehistory of sweets. Devon: Prospect Books. (Interesting explanations of how candies are made, their history, fun facts, and recipes.)Woloson, Wendy A. (2002). Refined tastes: Sugar, confectionery and consumption in nineteenth-century America. Baltimore: Johns Hopkins University Press. (Explains how sugar moved from a luxury good to a necessity.)Wong, Hong Suen. (2009). Wartime kitchen: Food and eating in Singapore, 1942-1950. Singapore: Editions Didier Millet Pre Ltd. (Looks at how adaptable and resourceful the people of Singapore were during Japanese occupation and after the war.)-Catsup/KetchupSmith, Andrew. (1996). Pure ketchup: A history of America’s national condiment. Columbia: University of South Carolina Press. (More than you ever wanted to know about ketchup, includes history and recipes.)-CheeseBoisard, Pierre. (2003). Camembert: A national myth. Berkeley: University of California Press. (History and politics of France’s “national cheese.”) Dalby, Andrew. (2009). Cheese: A global history. London: Reaktion Books. (Fun cheese facts, anecdotes, images,?historic recipes, and history.)Paxon, H. (2013) The life of cheese: Crafting food and value in America. Berkeley: University of California Press. (Shows cheese artisans balancing the ideals of countryside living with biological, economic, and institutional realities of producing and selling cheese.)-ChocolateGrivetti, Louis & Shapiro, Howard. (2009). Chocolate: Culture, history & heritage. Hoboken: Wiley. (1000+ pages of essays by members of the Chocolate History Group.)Moss, Sarah & Badenoch, Alexander. (2009). Chocolate: A global history. London: Reaktion Books. (Describes chocolate’s history, current mass production, and provides tempting photos and images.)-CoffeePendergrast, Mark. (1999). Uncommon grounds: The history of coffee and how it transformed our world. New York: Basic Books. (Reviews the dramatic changes in coffee culture over the past decade.) Thurber, Francis. (1881). Coffee; from plantation to cup. A brief history of coffee production and consumption. With an appendix containing letters written during a trip to the coffee plantations. New York: American Grocer Publishing Assn. (Available on line via Google Books and Internet Archive.) Europe (1881)Ukers, William. (1935). All about coffee. New York: The Coffee and Tea Trade Journal Company. (Available on-line via Google Books.)Uribe, Andre. (1954). Brown gold: The amazing story of coffee. New York: Random House. (Vintage book on coffee complete with color photos.)-CornFussell, Betty. (1992). The story of corn. New York: Alfred Knopf. (Longer than most single-subject food books. Corn from the Aztecs to HFCS. A good read as well as being useful. Julia Child Cookbook award winner.)-CranberryCole, S. & Gifford, L. (2009). The cranberry: Hard work and holiday sauce. Gardiner: Tilbury House Publishers. (Stories and images of the cranberry’s subculture in America.)-CurryAtkinson, George F. (1860). Curry and rice on forty plates: Or, the ingredients of social life at “our station” in India. London: Day & Son. (Uses wit to characterize each spice in curry as a role in 19th century English-Indian society, ie, turmeric = “Our Judge.”)Burnett, David & Saberi, Helen. (2008). The road to vindaloo: Curry cooks & curry books. Devon: Prospect Books. (Attempt to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words.)Collingham, Lizzie. (2007). Curry: A tale of cooks and conquerors. New York: Oxford University Press. (Anecdotes, illustrations, maps, and recipes tell how Indian food is a result of invasions and fusions of other cuisines.)Sen, Coleen. (2009). Curry: A global history. London: Reaktion Books. (Looks at Anglo-Indian curry origins, as well as adaptations of curry throughout the world, including recipes, uses in literature and music, and illustrations.)-Dairy ProductsValenze, Deborah. (2011). Milk: A local and global history. New Haven: Yale University Press. (Ambitious attempt to portray the role of milk in various cultures both ancient and modern.)Wiley, Andrea. (2011). Re-imagining milk: Cultural and biological perspectives. New York: Routledge. (A study of the culture of the promotion of milk as a nutritional ‘need’ for the masses in the east and west. Target audience is college undergraduates.)-DatesNasrallah, Nawal. (2011). Dates: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-FatsStuyvenberg, J. H. Van (Ed.). (1969) Margarine: An economic, social and scientific history, 1869-1969. Liverpool: Liverpool University Press. -FishFletcher, Nicola. (2010). Caviar: A global history. London: Reaktion Books. (Looks at the main regions of caviar production, sustainability issues, anecdotes, illustrations, and advice on enjoying the delicacy.) King, Richard J. (2011). Lobster. London: Reaktion Books. (Journey through the history, biology, and culture of lobsters, including the economic and environmental status of lobster worldwide.)Kurlansky, Mark. (1997). Cod: A biography of a fish that changed the world. New York: Walker and Co. (A children’s version of this book, The Cod’s Tale (2001) is available for use with primary school children.)Kurlansky, Mark. (2006). The big oyster: History on the half shell. New York: Walker and Company. (Tells the story of New York through the rise and fall of the oyster.)McPhee, John. (2002). The founding fish. New York: Farrar, Straus and Giroux. (A combination of the story of shadfish and McPhee’s obsession with fishing for them.)Schweid, Richard. (2004). Consider the eel: A natural and gastronomic history. Chapel Hill: University of North Carolina Press. (Describes the eel as an old but little understood seafood in America.) Smith, Andrew. (2012). American tuna: The rise and fall of an improbable food. Berkeley: University of California Press. (A history of tuna and its effects on race relations, foreign affairs, the physical environment, and the food industry throughout the 1900s.) Townsend, Elizabeth. (2011). Lobster: A global issue. London: Reaktion Books. (Global rise of lobster as a delicacy)Walker, Harlan. (1998). Fish: Food from the waters: Proceedings of the Oxford Symposium on food and cooking food. Prospect Books. (Collected papers on different types of fish, history of its preparation, and symbolism.)Walsh, Robb. (2009). Sex, death & oysters: A half-shell lover’s world tour. Berkeley: Counterpoint. (Passionate narrative of oysters including breeding grounds, celebrations, restaurants and bars, festivals, and general events related to oysters.) Warner, William. (1976). Beautiful swimmers: Watermen, crabs, and Chesapeake Bay. Boston: Little, Brown. (Pulitzer Prize-winning study of the Chesapeake Bay and one of its most famous creatures, the blue crab.)-FowlEiche, Sabine. (2004). Presenting the turkey: The fabulous story of a flamboyant and flavourful bird. Florence: Centro Di. (Witty account of the turkey across cultures and time.)Schorger, A. W. (1966). The wild turkey; Its history and domestication. Norman: University of Oklahoma Press. (Highly researched and thorough guide on turkeys.) Smith, Andrew F. (2006). The turkey: An American story. Urbana: University of Illinois Press. (Another thorough review if the turkey’s history, especially in America, as well as its zoology, with recipes throughout the second half of the book.)Striffler, Steve. (2005). Chicken: The dangerous transformation of America’s favorite food. New Haven: Yale University Press. (Written from the POV of someone who’s worked in a poultry processing plant, shows the process of getting chicken to the table as unhealthy and unpleasant.)-Gelatin DessertsWyman, Carolyn. (2001). Jell-O; A biography; The history and mystery of ‘America’s most famous dessert.’ San Diego: A Harvest Original Harcourt, Inc. (Photos, illustrations, alternative uses, and recipes for the beloved American dessert.)Quinzio, Jeri. (2012). Pudding: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-HamburgersOzersky, Josh. (2009). The hamburger: A history. New Haven, CT: Yale University Press. (Considers the hamburger’s symbolism as an American icon through a fast-paced and entertaining story.)Tennyson, Jeffrey. (1993). Hamburger heaven: The illustrated history of the hamburger. New York: Hyperion. Smith, Andrew. (2008). Hamburger: A global history. London: Reaktion Books. (Well-illustrated history tracing the burger from street food to a classic restaurant menu item.)-Hot DogsKraig, Bruce. (2009). Hot dogs: A global history. London: Reaktion Books. (Fun read that describes the history, brands, related sausages, regional variations, recipes, and facts.)Kraig, Bruce & Carroll, Patty. (2014). Man bites dog: Hot dog culture in America. Lanham: AltaMira. (Looks at the culture and history of hot dogs as they moved from street fare to symbols of identity.)-Ice CreamFunderburg, Anne Cooper. (1995). Chocolate, strawberry, and vanilla: A history of American ice cream. Bowling Green: Bowling Green State University Popular Press. (Describes how ice cream reflects changes in social customs, diet and nutrition, class distinctions, and leisure activities.)?Funderburg, Anne Cooper. (2002). Sundae best: A history of soda fountains. Bowling Green: Bowling Green State University Popular Press. (Ties the soda fountain to important historical events in the nation’s evolution.)Otis, Caroline & Mundale, Susan. (1990). The cone with the curl on top: The Dairy Queen story: Celebrating fifty years, 1940-1990. Minneapolis: International Dairy Queen.Quinzio, Jeri. (2010). Of sugar and snow: A history of ice cream making. Berkeley: University of California Press. (Traces ice cream back to the 16th century to today, describing how it’s made, its social role and symbolism, business side, and recipes.)Weiss, Laura B. (2011). Ice cream: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-JellyBrears, Peter. (2010). Jellies and their moulds. Totnes: Prospect Books. (A history of jellies in literature, historic to modern recipes, and photos.) -LemonsSonneman, Toby. (2012). Lemon: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-MeatsEdwards, Nina. (2013). Offal: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Farnell, Lorna P. (2013). Beef: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Horowitz, Roger. (2006). Putting meat on the American table: Taste, technology, transformation. Baltimore: The Johns Hopkins University Press. (Slim and scholarly, this is a good introduction to the processed meat industry in the USA.)Rogers, Katharine. (2012). Pork: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Wyman, Carolyn. (1999). Spam; A biography; The amazing true story of America’s “miracle meat”! New York: Harcourt Brace & Company. (Everything fun and amazing about SPAM- trivia, jokes, weird recipes, photos, and more.)-MilkAtkins, Peter. (2010). Liquid materialities: A history of milk, science, and the law. Farnham: Ashgate Publishing LTD. (Review of how milk was modified by science and consumerism to be more consistent and adapted to modern diets.)DuPuis, Melanie. (2002). Nature’s perfect food: How milk became America’s drink. New York: New York University Press. (History and marketing of milk which answers questions about its controversies.)Mendelson, Anne. (2008). Milk: The surprising story of milk through the ages. New York: Kopf. (Part cookbook, part culinary history, part inquiry into the milk industry.)Velten, Hannah (2010). Milk: A global history. London: Reaktion Books. (Myths and misconceptions of milk debunked.)-NutsHiggins, B. B. (1951). The peanut-The unpredictable legume: A symposium. Washington, D.C.: The National Fertilizer Association.Manaster, Jane. (2008). Pecans: The story in a nutshell. Lubbock: Texas Tech University Press. (A history of the pecan including origin, in literature, establishment as a crop, and geographical influences.) Smith, Andrew F. (2002). Peanuts: The illustrious history of the goober pea. Urbana: University of Illinois Press. (Emphasizes the peanut’s role in diet, wartime, and recession.)-OlivesLanza, Fabrizia. (2011). Olive: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Rosenblum, Mort. (1996). Olives, the life and lore of a noble fruit. New York: North Point Press. (Passionate story of the olive from an olive farmer himself.)Taylor, Judith. (2000). The Olive in California: History of an immigrant. Berkeley: Ten Speed Press. (Traces the olive in its growth as a California cash crop.)-Olive OilMueller, Tom. (2012). Extra virginity: The sublime and scandalous world of olive oil. New York: W.W. Norton and Company Illustrations. (Focuses on the modern production of olive oil and the elements fraud that corrupt the purity of the product.) -OrangesHamilton, Alissa. (2009). Squeezed: What you don't know about orange juice. New Haven: Yale University Press. (History of modern commercial orange juice production that illuminates little known facts and fosters questions for the consumer.)Hyman, Clarissa. (2013). Orange: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)McPhee, John. (1975). Oranges. New York: Farrar, Straus and Giroux. (Lively popular account of orange botany and the orange industry by a Pulitzer prize winning author.)Sackman, Douglas. (2005). Orange empire: California and the fruits of Eden. Berkeley: University of California Press. (History of the orange industry in California.)-PancakesAlbala, Ken. (2008). Pancake: A global history. London: Reaktion Books. (History dating back to Ancient Greece to 16th century Dutch recipes to today; includes recipes and illustrations.)-PeppersDewitt, Dave & Gerlach, Nancy. (1990). The whole chile pepper book. Boston: Little, Brown Co. (Photos, recipes, gardening instructions, seed sources, and health claims on the chile pepper.)-PizzaHelstosky, Carol. (2008). Pizza: A global history. London: Reaktion Books. (Traces pizza as a food for the poor in 18th century Naples to today’s fast food chains in the US; photos, fun facts, and recipes included.)-PopcornSmith, Andrew. (1996). Popped culture: A social history of popcorn in America. Columbia: University of South Carolina Press. (Surprising history and ways to make popcorn a more interesting snack.)-PotatoesReader, John. (2009). A history of the propitious esculent. New Haven: Yale University Press. (A history of the potato.) Salaman, Redcliffe. (1985). The history and social influence of the potato. Cambridge: Cambridge University Press. (Originally published in 1949, so is dated, but can be a useful place to start.)Smith, Andrew. (2011). The potato: A global history. London: Reaktion Books. (A rags to riches story of the potato, touching on economics, politics, diet, and history.)-RiceAmmayao, Aurora & Hamilton, Roy. (Eds.). (2003). The art of rice: Spirit and sustenance in Asia. Berkeley: University of California Press. (Essays on theme of rice as a spiritual and ritual object.)Wilk, Richard & Barbosa, Livia. (Eds.). (2013). Rice and beans: A unique dish in a hundred places. New York: Berg. (Explores how a universal dish can be so specific to a culture.)-SaltLaszlo, Pierre. (2002). Salt: The grain of life. New York: Harper Perennial. (Compendium of salt lore. Author was a professor of chemistry at University of Liege, Belgium.)Kurlansky, Mark. (2002). Salt: A world history. New York: Walker and Co. (A children’s version of this book, The Story of Salt (2006) is available for use with primary school children.)Multhauf, Robert P. (1978). Neptune’s gift: A history of common salt. Baltimore: The Johns Hopkins University Press. (Surprising facts and history of salt; looks at production, uses, and role in various cultures.)-SandwichesWilson, Bee. (2010). Sandwich: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-Soft DrinksBowers, Q. David. (1985). The Moxie encyclopedia. Vestal: Vestal Press. (Story of the New England soft drink.)Ellis, Harry E. (1985). Dr. Pepper: King of beverages centennial edition. Dallas: Dr. Pepper Company. (This is a vanity piece, but interesting nonetheless.)Kahn, Jr. E.J. (1960). The big drink: The story of Coca-Cola. New York: Random House.Pendergrast, Mark. (1993). For God, country and Coca-Cola. New York: Scribner’s. (Pendergrast publishes what he claims is the secret formula for Coca-Cola in the pages of this book.)Riley, John J. (1958). A history of the American soft drink industry. Bottled carbonated beverages, 1807-1957. Washington, D. C.: American Bottlers of Carbonated Beverages.Rodengen, Jeffrey L. (1995). The legend of Dr. Pepper / Seven-up. Ft. Lauderdale: Write Stuff Syndicate. (Photos, ads, and illustrations talk about the rivalry of these beverages with cola drinks.)Rouch, Lawrence L. (2003). The Vernor’s story: From gnomes to now. Ann Arbor: University of Michigan Press. -SoupClarkson, Janet. (2010). Soup: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)-Spices Allen, Gary. (2012). Herbs: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Corn, Charles. (1999). Scents of Eden: A history of the spice trade. New York: Kodansha America. (The Spice Islands were the only places on Earth that grew the Holy Trinity of nutmeg, cloves, and mace.)Czarra, Fred. (2009). Spices: A global history. London: Reaktion Books. (Focuses on 5 spices- black pepper, cinnamon, nutmeg, cloves, and chili pepper.)Dalby, Andrew. (2002). Dangerous tastes: The story of spices. Berkeley: University of California Press. (Explores the history and journey of all spices used in the modern world today.)Freedman, Paul. (2008). Out of the East: Spices and the Medieval imagination. New Haven: Yale University Press. (Examines spices’ roles in the Middles Ages.)Keay, John. (2006). The spice route: A history. Berkeley: University of California Press. Krondl, Michael. (2007). The taste of conquest: The rise and fall of the three great cities of spice. New York: Ballantine Books. (Venice, Lisbon, and Amsterdam’s pursuit of spice and how it changed the world.)Miller, J. Innes. (1969). The spice trade of the Roman Empire. Oxford: Oxford University Press. Milton, Giles. (1999). Nathaniel’s nutmeg of the true and incredible adventures of the spice trader who changed the course of history. New York: Farrar, Straus and Giroux. (True adventure story of the sea race for profits from the spice trade.) Morton, Timothy. (2000). Poetics of spice: Romantic consumerism and the exotic. Cambridge: Cambridge University Press. (Explores the significance of spice, and the spice trade, highlighting the role of consumption in Romantic literature.)Schivelbusch, Wolfgang. (1993). Tastes of paradise: A social history of spices, stimulants, and intoxicants. New York: Vintage Books. (Describes how these vices of pleasure changed the social structure of Western Europe.) Swahn, Jan. (2001). The lore of spices: Their history, nature, and uses around the world. New York: New Line Books. (Details 40 spices and their origins.)Turner, Jack. (2004). Spice: The history of a temptation. New York: Knopf Publishers. (Traces spices geographically and through time, literature, and mythology to tell the story of human desire.) -SugarDeerr, Noel. (1949). The history of sugar. (2 vols.) London: Chapman & Hall.Insight Media. (Producer). (2000). Sugar. (Educational VHS Film). (Foodstuff; nutritional value; symbolic meaning.)Strong, L.A.G. (1954). The story of sugar. London: George, Weidenfield & Nicholson. -SushiIssenberg, Sasha. (2007). The sushi economy: Globalization and the making of a modern delicacy. New York: Gotham Books. (Examines how sushi went from a Japanese street food to worldwide delicacy in a decade.)-TeaSaberi, Helen. (2010). Tea: A global history. London: Reaktion Books. (Part of Andrew Smith’s Edible Series.)Ukers, William. (1935). All about tea. New York: The Coffee and Tea Trade Journal Company. (Available on-line via Google Books.)-TomatoesEstabrook, Barry. (2011). Tomatoland: How modern industrial agriculture destroyed our most alluring fruit. Kansas City: Andrews McMeel Publishing. (A history of the tomato since its industrialization as the background for farm worker injustice and exploitation.)Gentilcore, David. (2010). Pomodoro!: A history of the tomato in Italy. New York: Columbia University Press. (Describes the rise of the tomato from the New World to the Old World.) Smith, Andrew F. (2000) Souper tomatoes: The story of? America’s favorite food. New Brunswick: Rutgers University Press. (Describes tomato soup, the canning industry, particularly in NJ, and how it became a household staple.) Smith, Andrew F. (1994). The tomato in America: Early history, culture and cookery. Columbia: University of South Carolina Press. (Traces the tomato origins from cultivation, to American cooking use, to ketchup production.) ?Useful Culinary TitlesAbqaiq Woman's Group, The. (1953). Favorite recipes. Abqaiq: The Abqaiq Woman’s Group. (Saudi Arabian recipes.)Albala, Ken. (2006). Cooking in Europe: 1250 – 1650. Westport: Greenwood, CT. (Recipes from the period in Europe.)Albala, Ken & Nafziger, Rosanna. (2010). The lost art of real cooking: Rediscovering the pleasures of traditional food one recipe at a time. New York: Perigee Books. (Cookbook focused on laborious, yet rewarding foods that don’t require expensive kitchen gadgets.) Alford, Jeffrey & Duguid, Naomi. (1995). Flatbreads and flavors: A baker’s atlas. New York: Morrow. (Winner of the James Beard Award. Over 150 recipes.)Alford, Jeffrey & Duguid, Naomi. (2000). Hot, sour, salty, sweet: Travels along the River Khong. New York: Artisan Books. (Southeast Asian cuisine is covered in this volume by the world-traveling authors.) Alford, Jeffrey & Duguid, Naomi. (2005). Mangoes and curry leaves: Culinary travels through the great subcontinent. New York: Artisan Books. (Companion volume to Hot, Sour, Salty, Sweet above. Explores foods of India, Pakistan, Bangladesh, Nepal, and Sri Lanka.) Alford, Jeffrey & Duguid, Naomi. (2008). Beyond the Great Wall: Recipes and travels in the other China. New York: Artisan Books. (Winner of the 2009 James Beard Foundation International Cookbook Award and the 2009 IACP Best International Cookbook Award.)American Culinary Federation. (2006). Culinary fundamentals. Upper Saddle River: Pearson Prentice Hall. (There are numerous “standard” culinary texts; this one utilizes a cooking methods-approach, as opposed to a product-based approach, which in the editor’s opinion, makes it more useful than most of the other standard texts.)Anonymous. (1881). Dainty dishes for Indian tables. Calcutta: W. Newman & Company. (Cookbook for English residents of India.)Anonymous. (1940). Manual of military cooking and dietary. London: H.M. Stationery Office.Benedictine Sisters of Peking, The. (1956). The art of Chinese cooking. Rutland: Charles E. Tuttle Company. (Reprinted most recently in 2015; Chinese nuns share their secrets to cooking in this easy to follow cookbook.)Berriedale-Johnson, Michelle. (2003). The British Museum festive feasts cookbook. London: British Museum Press. (50 recipes from various historical periods around the world. Recipes have been modernized for use in today’s kitchens.)Black, Maggie. (1985). Food and cooking in nineteenth-century Britain. London: English Heritage Books. (Attempts to recreate 19th -century British recipes for modern kitchens.)Bond, Ruskin & Saili, Ganesh. (1930). The Landour cookbook: Over hundred years of hillside cooking. New Delhi: Roli Books. (Reprinted in 2001; Cookbook fusing American, European, and Indian cuisines.)Bonnaure, André. (2007). Foie gras. Barcelona: Montagud Editores, S.A. (Lavishly illustrated expensive coffee table book, but useful.)Brears, Peter. (1985). Food and cooking in seventeenth-century Britain. London: English Heritage Books. (Attempts to recreate 17th-century British recipes for modern kitchens.)Brears, Peter. (2004). Stuart cookery: Recipes and history. London: English Heritage Books. (Attempts to recreate Stuart-era recipes for modern kitchens.)Bregion, Joseph & Miller, Anne. (1845). The practical cook, English and foreign: Containing a great variety of old receipts, improved and re-modelled, and many original receipts in English, ... and Indian cookery; with copious direc. London: Nabu Press. (Reprinted in 2010.)Brody, Iles. (1945). The colony: Portrait of a restaurant — and its famous recipes. Greenberg. Brown, Amy. (2010). Understanding food: Principles and preparation, 3rd ed. Belmont: Thomson Wadsworth. (Textbook of food chemistry and the like for undergraduates.)Cavallero, Jr., Gene & James, Ted. (1972). The colony cookbook. The Bobbs Merrill Company, Inc.Chesser, Jerald. (1992). The art and science of culinary preparation.?St. Augustine: American Culinary Federation. (Chesser’s text was formerly the standard text for the ACF Apprentice Program, but has since been replaced. It contains numerous interesting asides and tidbits that continue to make it a useful volume for reference.)Child, Julia, Berthlotte, Louisette & Beck, Simone. (multiple editions starting in 1961). Mastering the art of French cooking. 2 vols. New York: Alfred A. Knopf, Inc. (It is often contended that Julia Child was the mother of the modern foodie culture. True or not, this book has become iconic and is still useful in many practical ways.)Corriher, Shirley. (1997). Cookwise: The hows & whys of successful cooking. New York: William Morrow and Company. (In the vein of Harold McGee, this is a culinology book written for the lay person.)Crump, Nancy C. (2008). Hearthside cooking: Early American Southern cuisine updated for today's hearth & cookstove, 2nd ed. The University of North Carolina Press. (With 250 historic dish recipes, it’s become a standard for museum guides, culinary historians, campers, and home cooks interested in foodways and experimenting with new recipes and techniques.)Deutsch, Jonathan, Billingsley, Sarah & Azuma, Cricket. (2009). Culinary improvisation: Skill building beyond the mystery basket exercise. New York: Pearson Education. (Provides culinary students, professionals, and home cooks guidance for “improv”ing and kitchen creativity, with easy reference to flavor partners and seasonal ingredients by region.)de Pomiane, Edouard. (1930/2001). Cooking with Pomiane. New York: Modern Library. (One of the first “modern” cookbooks. Pomaine was a physician at Institut Pasteur in Paris and loved to debunk the culinary experts of his day – perhaps the spiritual father to McGee?)Divina, Fernando & Divina, Marlene (2004). Foods of the Americas: Native recipes & traditions. Berkeley: Ten Speed Press in Association with Smithsonian National Museum of the American Indian. (James Beard Award winner; features indigenous ingredients and traditional recipes.)DeVita, Oretta. (2009). Encyclopedia of pasta. Berkeley: University of California Press. (Useful compendium of names, ingredients, histories, preparations, and geographical specialties.)The economical cookery book for India. (1920). Calcutta. Eguaras, Louis. (2010). 101 things I learned in culinary school. New York: Grand Central Publishing. (Basics from holding a knife to hospitality management.) Field, Simon Q. (2011). Culinary reactions: The everyday chemistry of cooking. Chicago: Chicago Review Press. Germano, Robert. (2005). The eve of the seven fishes: Christmas cooking in the peasant tradition. New York: iUniverse. Glenn, Camille. (1986). The heritage of Southern cooking. New York: Workman Publishing. (This title has been released in subsequent editions, but the format seems to have changed. I have not been able to examine a newer edition to see what changes have been made. The 1986 edition is full of delicious recipes and useful, interesting anecdotal historical material.)Gray, Patience. (2009). The centaur’s kitchen: A book of French, Greek and Catalan dishes for ship’s cooks in the blue funnel line. Totnes: Prospect Books. (Patience Gray’s attempt to upgrade steamship cuisine. Gray’s prose is always something to savor.)Hall, C.M. (2013) Sustainable culinary systems: Local foods, innovation, tourism and hospitality. Abingdon: Routledge. (Provides case studies to help the reader understand food systems and food tourism.)Hastings, Warren. (1917). The Warren Hastings book of Indian condiments: Containing 100 original recipes of chutneys and pickles collected in the Old "John Company" days and including many used by Warren Hastings. Thacker, Spink, & Company. Hawcock, Emory. (1928). Salads and sandwiches and specialty dishes for restaurants and tea rooms. Harper & Brothers. Healy, Bruce & Bugat, Paul. (1984). Mastering the art of French pastry: An illustrated course. Woodbury: Barron's. (This is one of the finest books on pastry ever written and is currently out of print. It is difficult to find as a used title. If a publisher is reading this, please consider buying the rights and republishing; this title has not been surpassed in the years since its publication.)Heyman, Patricia. (2003). International cooking: A culinary journey. Upper Saddle River: Prentice Hall. (Textbook. Recipes and discussions of food products, culture, geography, etc.)Hulton, Blanche & Martin, James Ranald. (1951). Curry recipes: Selected from the unpublished collection of Sir Ranald Martin by Mrs. Jessop Hulton. London: Wine & Food Society.Indian Cookery Book, The. (1880). Calcutta: Gutenberg. Karberg, Richard E., Karberg, Judith, & hazen, Jane. (2001). The Higbee Company and the Silver Grille. Cleveland Landmarks Press, Inc. (Provides floor-by-floor tour of the department store with 34 more original recipes than the 1st edition.)Kaufman, Edna. (1974). Melting pot of Mennonite cookery, 1874 – 1974. North Newton: Bethel College Women’s Association. (Recipes from the Mennonite communities of south-central Kansas.)Kennedy, Diana. (1972). The cuisines of Mexico. New York: Harper and Row. (Features an array of Mexican recipes.) Kennedy, Diana. (1989). The art of Mexican cooking. New York: Bantam Books.(The repertoire of Diana Kennedy is extremely useful in understanding and recreating Mexican cuisine. Great cookbooks. There are other titles by the author; these are the seminal ones.)Krondl, M. (2011). Sweet invention: A history of dessert. Chicago: Chicago Review Press. (An excursion into the sweet delights around the world and the artisans and authors who craft them.)Kuper, Jessica. (1977). The anthropologist's cookbook. Universe Books. (Recipes in the form of ethnographic essays.)Lan Chi, Nguyen. (1968). Sach day nau mon an tay (A how-to book on French dishes). Saigon. (Written decades ago, this thick volume contains information on French ingredients, cooking methods and cultural values.)Madras cookery book: Specially compiled for the requirements of Europeans and Anglo-Indians in India, the. (1927). Madras: Higginbothams. Maze, Laura G. & Bowden, Dorothy. (1940). Bon appétit: Secrets from Shanghai kitchens. Shanghai.McGee, Harold. (2004). On food and cooking: The science and lore of the kitchen. New York: Scribner. (Ed. note – some material in the first edition was omitted from the second edition. I kept my first edition [1984] as a companion volume for reference.)McNeill, F.M. (1929). The Scots kitchen: Its lore and recipes. (Various publishers and reprints through the years. Reprinted in October 2010 by Birlinn.)McWilliams, Helen. (2010). Food around the world: A cultural perspective, 3rd ed. Upper Saddle River: Prentice Hall. (Textbook. Recipes and information on world cuisines. Targeted to upper-secondary/undergraduate students.)Midgley, Janet. (1951). Food for today and tomorrow: New & improved Basutoland cookery book. Basutoland: Maseru.Muskett, Philip & Wicken, Mrs. H. (1893). The art of living in Australia: Together with three hundred Australian cookery recipes and accessory kitchen information. London. (Describes the successes and struggles of growing certain vegetables in Australia, as well as recipes.)Myhrvold, Nathan, Young, Chris, & Bilet, Maxime. (2011). Modernist cuisine: The art and science of cooking. Kitchen manual, Volume 6. Bellevue: The Cooking Lab. (A multi-volume set of books dedicated to explicating modernist cooking methods and recipes, especially those rooted in molecular gastronomy a la Ferrer and This. The old marketing term, lavishly illustrated, is appropriately used in reference to this set.)Nabhan, Gary. (2008). Renewing America’s food traditions: Saving and savoring the continent’s most endangered foods. White River Junction: Chelsea Green Publishing Company. (Recipes and stories from Nabhan’s 13 “Food Nations” in North America.)Nasrallah, Nawal. (2007). Annals of the Caliphs’ kitchens: Ibn Sayyar al-Warraq’s tenth century Baghdadi cookbook. Leiden: Brill. (An English translation with useful introduction and addenda.)Nasrallah, Nawal. (2010). Delight’s from the Garden of Eden: A cookbook and history of the Iraqi cuisine, 2nd ed. London: Equinox Publishing. (Mostly recipes, but useful historical information as well.)O’Connor, Kaori. (2006). The English breakfast: The biography of a national meal with recipes. Kegan Paul. (Over 650 recipes, a detective story, and the bio of English breakfast.)Old Lady Resident, An. (1874). The original Madras cookery book. Madras. (Republished in 1919; written for the Requirements of Europeans and Anglo-Indians in India.)Peterson, James. (2008). Sauces: Classical and contemporary saucemaking. Hoboken: Wiley. (An encyclopedic volume with lots of information accompanying the recipes.)Point, Ferdinand. (1969). Ma gastronomie. Paris: Flammarion. (Point essentially invented what we now call nouvelle cuisine in the 1940s and his disciples are still influential today. A true classic of gastronomy.)Rankin, Louise. (193-). An American cookbook for India Calcutta. London.Rea, Pat & Ting, Regina. (1991). A hundred years of island cooking. Honolulu: Hawaiian Electric Co. (152 Hawaiian recipes.)Reichl, Ruth. (Ed.) (2009). Gourmet today: More than 1000 all-new recipes for the contemporary kitchen. New York: Houghton Mifflin Harcourt Publishing. (Takes into consideration today’s food concerns- quick, healthy, sustainable, and delicious- and tests these recipes for home-cooking.) Renfrew, Jane. (2004). Roman cookery: Recipes and history. London: English Heritage Books. (Attempts to recreate classical Roman recipes for modern kitchens.)Renfrew, Jane. (2005). Prehistoric cookery: Recipes and history. London: English Heritage Books. (Attempts to recreate prehistoric recipes for modern kitchens.)Riddell, R. (1860). Indian domestic economy and receipt book. (Available on Google Books.)Shelton, Mrs. A. K. (1918). Dainty confections: 400 splendid recipes for puddings, bread, cakes and sweets. Calcutta.Smith, Elder. (1864). The Englishwoman in India: Containing information for the use of ladies proceeding to, or residing in, the East Indies, on the subjects of their outfit, furniture, housekeeping. To which are added receipts for Indian cookery, by a lady resident. (Recipes p. 115; available on Google Books.)Sohn, Mark. (2005). Appalachian home cooking: History, culture and recipes. Lexington: University of Kentucky Press. (Good introduction to the foods of Appalachia.)Sokolov, Raymond. (1976). The saucier's apprentice. New York: Knopf. (A slim volume packed with useful information. A great quick reference with excellent sauce recipes from the classic French repertoire.)Soyer, Alexis. (1854). A shilling cookery for the people; embracing an entirely new system of plain cookery and domestic economy. London: G. RoutledgeSpry, Angela. (1894). The Mem Sahibs book of cookery. Allahabad.St. Andrew's Church Woman's Guild. (1928). The Kenya settlers' cookery book and household guide. Nairobi.Stead, Jennifer. (1985). Food and cooking in eighteenth-century Britain. London: English Heritage Books. (Attempts to recreate 18th-century British recipes for modern kitchens.)Steel, F. A. & Gardiner, G. (1893). The complete Indian housekeeper and cook. Bombay. (Available on Google Books)Stewart-Gordon, Faith & Hazelton, Nika. (1981). The Russian tea room cookbook. Richard Marek. (Written by the owner of the tea room herself.)Temple-Wright, Mrs. R. (1894). Baker and cook: A domestic manual for India. 2nd edition.Terry, Richard. (1861). Indian cookery. London. Tew, Muriel R. (2007). Cooking in West Africa: A colonial guide. London: Jeppestown Press. (West Africa's earliest recipe book, originally published in 1920, and written for the benefit of young bachelor district officers in Nigeria during the British colonial period. Over 200 recipes use local ingredients.)This, Herve. (2006). Molecular gastronomy: Exploring the science of flavor. New York: Columbia University Press. (The science and chemistry of cooking, in the mode of Adria’s El Bulli, is explored and explained.)Turgeon, Charlotte. (Ed.). (1976). Holiday magazine award cookbook. The Curtis Publishing Company. (Famous recipes from the Holiday Award-winning restaurants in the US and Canada.) Vincent, Adebisi. (1962). A cookery book for the tropics. London.Voltz, Jeanne & Hamner, Burks. (1971). The L. A. gourmet: Favorite recipes from famous Los Angeles restaurants. Doubleday & Co. (Restaurants include: Scandia, Chasens, The Brown Derby, and Jack's at the Beach.)Waldo, Myra. (1959). The Diners’ Club cookbook: Great recipes from great restaurants. Gramercy Publisher. (Includes over 300 recipes from world-renowned restaurants.)Other/MiscAlejandro, Reynaldo. (1988). Classic menu design: From the collection of the New York Public Library. Glen Cove: PBC International. (Book is from the design discipline, but many great examples of historical menus, especially from New York City.)Allen, Gary. (1999). Resource guide for food writers. New York: Routledge. (A handbook on finding everything there is to know about food, how to write about it and get published.)Bell, David & Valentine, Gill. (1997). Consuming geographies: We are where we eat. London: Routledge. (Cultural aspects of modern food consumption viewed through geographical lenses.)Bowers, Anne. (Ed.) (2005). Reel food: Essays on food and film. New York: Routledge. (Collection of essays of food in film. Emphasis on ethnicity, gender, and food as a film genre.)Cantú, N. E. (Ed.). (2010). Moctezuma's table: Rolando Brise?o's Mexican and Chicano tablescapes. College Station: Texas A&M University Press. (Celebrates the distinguished artist’s work with this narrative, complete with a collection of essays and poetries.)Carmina, La. (2009). Cracky wacky theme restaurants in Tokyo. New York: Mark Batty Publisher. (Guide to themed restaurants in Tokyo that pander to unique and specific preferences like eating out of dog bowls and being served by girls in scandalous outfits.) Croft, Virignia. (1991). Recycled as restaurants: Case studies in adaptive reuse. Watson-Guptill. (15 case studies of restaurants that came from other structures such as a bus stop or car dealership. Written specifically for architects and interior designers.)Friedman, A. (2009). Knives at dawn: America's quest for culinary glory at the legendary Bocuse D'Or competition. New York: Free Press. (A depiction of the often unknown culinary Olympic style event in competitive cooking and the trials and tribulations that await those in search of triumph.)Fengler, Max. (1972). Restaurant architecture and design; An international survey of eating places. New York: Universe Books.Gagnaire, P., & This, H. (2008). Cooking: The quintessential art. Berkeley: University of California Press. (An attempt to create a theory of cooking based on aesthetics that can test and separate cooks from culinary artists or storytellers.) Goode, J. (1992). Food. In R. Bauman (Ed.), Folklore, cultural performances, and popular entertainment: A communications-centered handbook. New York: Oxford University Press (Food symbology in art and communications.)Greenstein, Lou. (1994). A la carte: A tour of dining history. Glen Cove: PBC International. (An art book dedicated to menus categorized by provider and type of event. Lavishly illustrated as the publishers say.)Harriss-White, Barbara. (1994). Food: Multidisciplinary perspectives. Wolfson College Lectures. Sir Hoffenberg Raymond (Ed.). Cambridge: Blackwell. (Covers food policy, diet and disease, gender issues, symbolism, food production, and ethics.) Heimann, Jim. (1998). May I take your order? American menu design, 1920-1960. San Francisco: Chronicle Books. (Art book. Illustrated collection of American menus with color reproductions of the actual menus.)Hess, Alan. (2004). Googie redux: Ultramodern roadside architecture. Chronicle Books. (Newest edition has updated research and photos to document the history of the 1930s-1950s coffee shop architecture.)Hess, Alan. (1985). Googie: Fifties coffee shop architecture. Chronicle Books. (History of the 1930s-1950s coffee shop architecture.)Jacob, Diane. (2010). Will write for food: The complete guide to writing cookbooks, restaurant reviews, articles, memoirs, fiction and more. Cambridge: DaCapo Lifelong. (While most readers of the ASFS listserve are interested in academic writing, this is a useful primer for other kinds of food writing. Practical advice, especially in the areas of finance and contracts.)Krols, Birgit. (2000). Extreme restaurants. (Transl. by Gunter Segers). Tectum Publishers. (Explores the most extreme restaurants in the world from the underwater, to 150 feet in the air.)Lefebvre, Lyndsey. (2013). Food writing on the rise: Turning student loaves into gourmet rolls. Kendall Hunt Publishing Company. (Uses food as a framework to teach students how to write.) Logue, Andrea. (2004). The psychology of eating and drinking, 3rd ed. New York: Brunner-Routledge. (Psychophysiology of hunger and thirst; eating and drinking pathologies; addresses common myths of eating and drink.)Long, Lucy. (2008). Culinary tourism. Lexington: University of Kentucky Press. (Edited volume. Considers food as both a destination object and a means for tourism.)McNamee, Gregory. (2007). Moveable feasts: The history, science, and lore of food. Westport: Praeger. (History and lore of 30 items with recipes.)Murray, Sarah. (2007). Moveable feasts: From Ancient Rome to the 21st century. The incredible journeys of the food we eat. New York: St. Martin’s Press. (Takes a look at the economics, logistics, and environmental impact of the globalized food system.)Prescott, John. (2012). Taste matters: Why we like the foods we do. London: Reaktion Books. (Look into the past about how humans developed the food preferences that we have today based on our ancient ancestors.)Taylor, Candice. (2009). Counter culture: The American coffee shop waitress. Ithaca: Cornell University Press. (A look into waitresses’ lives around the country from different establishments, particularly those that are hubs of smaller towns and cities.) Trubek, Amy. (2008). The taste of place: A cultural journey into terroir. Berkeley: University of California Press. (The issue of terroir as it relates to food with examples from America.)Waters, Alice, Carrau, Bob & Curtan, Patricia. (1992). Fanny at Chez Panisse: A child’s restaurant adventure with 46 recipes. New York: HarperCollins. (Children’s cookbook teaching where food comes from and how it gets to the table, as told by 7 year-old Fanny who grew up learning in the CA restaurant, Chez Panisse.) Proceedings of the University of Nottingham Postgraduate Conference on Food and Drink in ArcheologyThe University of Nottingham sponsors a conference each year in Food and Drink in Archeology. Collected papers are made available through Prospect Books. One seller is The David Brown Book company – .Proceedings of the Oxford SymposiumThe Oxford Symposium on Food and Cookery publishes the proceedings of its annual symposium and, while some years are out of print, most are available from Prospect Books; London, UK. For the years 1981-2001 and 2004 contact Prospect Books. Prospect also publishes an Index to the Proceedings that may prove useful to some. (note that 1981,1983 & 1992 are out of print)For papers from the year 2002-2003 contact Footwork, 7 Stackpool Road, Bristol BS3 1NG, UK, or email info@.Some of the most recent proceedings are available for free on the Symposium website.YearTopic1981 National and Regional Styles of Cookery1983 Food in Motion: Migration of Foodstuffs and Techniques1984 Criteria for Excellence in Cookbooks1985 Kitchen Lore and Science1986 The Cooking Medium1987 Taste1988 The Cooking Pot1989 Staple Foods1990 Fasting and Feasting1991 Public Eating1992 Spicing up the Palate: Studies of Flavourings, Ancient and Modern1993 Look & Feel: Studies in Texture, Appearance & Incidental Characteristics of Food1994 Disappearing Foods1995 Cooks and Other People1996 Food & Travel1997Fish: Food from the Waters1998 Food in the Arts1999 Milk: its Uses, Products and Substitutes2000 Food & Memory2001 The Meal 2002 Fat2003 Nurture2004 Wild Food2005 Authenticity in the Kitchen2006 Eggs in Cookery2007 Food and Morality2008 Vegetables2009 Food and Language2010Cured, Fermented and Smoked Foods2011Celebration2012Wrapped and Stuffed Foods2013Material Culture2014 Food and Markets2015Food and CommunicationUseful Journals:African Journal of Food Agriculture Nutrition and DevelopmentFrom the website: Our internationally recognized publishing programme covers a wide range of scientific and development disciplines, including agriculture, food, nutrition, environmental management and sustainable development related information.Agriculture and Human ValuesFrom the website:The journal publishes papers that critically question the values that underlie and the relationships that characterize both conventional and alternative approaches to the agrifood system - from production, processing, distribution, access, and use to waste management.Alternatives Journal From the website: Alternatives Journal, Canada’s national environmental magazine, delivers thoughtful analysis and intelligent debate on Canadian and world environmental issues, the latest news and ideas, as well as profiles of environmental leaders who are making a difference.American QuarterlyFrom the website: American Quarterly?has been the preeminent guide to American studies since 1949. With a broad, humanistic understanding of American culture, the journal encourages cross-disciplinary work. In addition, it publishes forums, exhibition and book reviews, and short, timely think pieces. American Quarterly?is the official publication of the?American Studies Association (ASA).AppetiteFrom the website: Appetite is an international research journal specializing in behavioural nutrition and the cultural, sensory, and physiological influences on choices and intakes of foods and drinks. It covers normal and disordered eating and drinking, dietary attitudes and practices and all aspects of the bases of human and animal behaviour toward food.Canadian Bulletin of Medical HistoryFrom the website: Published twice a year by Wilfrid Laurier University Press and the Canadian Society for the History of Medicine, the Canadian Bulletin of Medical History presents refereed articles and other information on all aspects of the history of medicine, health care, and related disciplines.Canadian Journal of Dietetic Practice and ResearchFrom the website: The Journal publishes manuscripts of original research, professional practice and reviews that contribute to best practice in dietetics, including clinical nutrition, community nutrition, public health, food service administration, and professional education.CuizineFrom the website: Cuizine aims to provide an innovative academic forum for interdisciplinary discussions surrounding the diverse culinary cultures of Canada, while also providing a venue for dynamic creative content on the subject. Cuizine encourages submissions that emphasize site-specific regional foodways across the country, whether it is an historical examination of first generation Sri Lankan immigrant cooking in Toronto, a socio-economic study on the role of seal in Nunavut food culture, or a literary analysis of Duddy Kravitz's smoked meat escapades. Current Nutrition and Food ScienceFrom the website: Current Nutrition & Food Science publishes frontier research articles, reviews, and guest edited thematic issues on all the latest advances on basic and clinical nutrition and food sciences. Ecology of Food and Nutrition From the website: Ecology of Food and Nutrition is an international journal of food and nutrition in the broadest sense. The journal publishes peer-reviewed articles on all aspects of food and nutrition -- ecological, biological, and cultural. Ecology of Food and Nutrition strives to become a forum for disseminating scholarly information on the holistic and cross-cultural dimensions of the study of food and nutrition. It emphasizes foods and food systems not only in terms of their utilization to satisfy human nutritional needs, but also to promote and contest social and cultural identity.Food and FoodwaysFrom the website: Food and Foodways is a refereed, interdisciplinary, and international journal devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on the role food plays in human relations, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally.Food and HistoryFrom the website: Food and History is the journal of the Institut Européen d’Histoire de l’Alimentation (IEHA). It is the first journal in Europe, both in its vocation and concept, specialized in the specific field of food history. Food & History aims at presenting, promoting and diffusing research that focuses on alimentation from an historical perspective. The journal studies food history from different points of view. It embraces aspects of social, economical, religious, political and cultural history. It deals at the same time with questions of consumption, production and distribution, alimentation practices, medical aspects, culinary practices, gastronomy and restaurants. Articles are written in English, French, German and Italian.Food, Culture and Society: An International Journal of Multidisciplinary ResearchFrom the website: Food, Culture & Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society) is an international peer-reviewed publication dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy.Food PolicyFrom the website: Food Policy is a multidisciplinary journal publishing original research and critical reviews on issues in the formulation, implementation and analysis of policies for the food sector in developing, transition and advanced economies. Food Quality and Preference From the website: Food Quality and Preference publishes original research, critical reviews, topical and practical features and comment. In addition, the journal publishes special invited issues on important timely topics and on the proceedings of relevant conferences on sensory and consumer science, and sensometrics. All of these inputs are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures will not be considered.Food Reviews InternationalFrom the website: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations.Gastronomica – The Journal of Critical Food Studies From the website: With its diverse voices, cross-disciplinary mix of articles, and cross-cultural orientation,?Gastronomica?takes food as a starting point to probe timely and necessary questions about the role of food in everyday life. Through studies of historical trends and transformations in food and eating, analyses of the political, economic, and social dimensions of food production and consumption, research briefs on emerging issues in fields related to food research and innovation, creative reflections on the aesthetic qualities of food, and interviews with key figures in the world of food (scholars, activists, producers, and consumers),?Gastronomica?is at the forefront of the dynamic world of critical inquiry and debate about food.International Journal of Food, Agriculture, & EnvironmentFrom the website: JFAE publishes peer-reviewed, original research, critical reviews, or short communications in food science & technology, human nutrition, animal science, agriculture, and environment with particular emphasis on interdisciplinary studies in the fields of food, agricultural and environmental sciences.International Journal of Food Science and Technology From the website: Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use.International Journal of Obesity From the website: The International Journal of Obesity provides an international, multi-disciplinary forum for the study of obesity. The journal publishes basic, clinical and applied studies and also features a quarterly pediatric highlight.Journal of Hunger & Environmental NutritionFrom the website: The Journal of Hunger & Environmental Nutrition studies the growing connection and interdependence between the environment, food, nutrition, and health. It comprehensively examines local, national and international hunger and environmental nutrition issues -- specifically food access, food security, food production, agriculture, and the interconnectedness on nutrition and health.Journal of International Food & Agribusiness Marketing From the website: The Journal of International Food & Agribusiness Marketing is a timely journal that serves as a forum for the exchange and dissemination of food and agribusiness marketing knowledge and experiences on an international scale. Designed to study the characteristics and workings of food and agribusiness marketing systems around the world, the journal critically examines marketing issues in the total food business chain prevailing in different parts of the globe by using a systems and cross-cultural/national approach to explain the many facets of food marketing in a range of socioeconomic and political systems.Journal of Obesity ResearchFrom the website: Obesity is the official journal of The Obesity Society. Available in print and online, Obesity is dedicated to increasing knowledge, fostering research, and promoting better treatment for people with obesity and their loved ones. Obesity publishes important peer-reviewed research, cutting-edge reviews, commentaries, and public health and medical developments.Journal of Rural Studies From the website: The Journal of Rural Studies publishes research articles relating to such rural issues as society, demography, housing, employment, transport, services, land-use, recreation, agriculture and conservation. The focus is on those areas encompassing extensive land-use, with small-scale and diffuse settlement patterns and communities linked into the surrounding landscape and milieux.Journal of Sustainable Agriculture From the website: The Journal of Sustainable Agriculture examines our current food systems from production to consumption, and the urgent need to transition to long-term sustainability. The journal promotes the study and application of sustainable agriculture for solutions to the complex problems of resource depletion, environmental degradation, a narrowing of agrobiodiversity, continued world hunger, climate change, and the loss of farm land. Rather than focus on separate disciplinary components of agriculture and food systems, this journal uses an interdisciplinary approach to food production as one process in a complex landscape of agricultural production, conservation, and human interaction.Journal of Wine Research From the website: The Journal of Wine Research is an international and multidisciplinary refereed journal publishing the results of recent research on all aspects of viticulture, oenology and the international wine trade. It was founded by the Institute of Masters of Wine to enhance and encourage scholarly and scientific interdisciplinary research in these fields. The main areas covered by the journal include biochemistry, botany, economics, geography, geology, history, medicine, microbiology, oenology, psychology, sociology, marketing, business studies, management, wine tasting and viticulture.Local Environment: The International Journal of Justice and SustainabilityFrom the website: Local Environment: The International Journal of Justice and Sustainability is a refereed journal which focuses on local environmental, justice and sustainability policy, politics and action. It is a forum for the examination, evaluation and discussion of the environmental, social and economic policies and strategies which will be needed in the move towards "Just Sustainability" at local, national and global levels.Nutrition and Food Science From the website: Nutrition & Food Science offers easily readable, accessible coverage of this complex and dynamic field and also covers consumer and family health issues. Current thinking on food and nutrition is apt to change frequently as new research is published and medical, environmental, or other scientific evidence brought to light. The journal aims to reflect contemporary thinking so that professionals in the food and nutrition field can keep pace with developments and look at current preoccupations from industry, health, and public perspectives.Nutrition Journal From the website: The journal invites scientists and physicians to submit work that illustrates how commonly used methods and techniques are unsuitable for studying a particular phenomenon. Nutrition Journal strongly promotes and invites the publication of clinical trials that fall short of demonstrating an improvement over current treatments. The aim of the journal is to provide scientists and physicians with responsible and balanced information in order to improve experimental designs and clinical decisions.Nutrition Today From the website: Nutrition Today publishes articles by leading nutritionists and scientists who endorse scientifically sound food, diet and nutritional practices. It helps nutrition professionals clear a pathway through today's maze of fad diets and cure-all claims. Lively review articles cover the most current and controversial topics, such as the role of dietary fiber in cancer, as well as news about people, meetings, and other events that affect the field. The journal features solicited and submitted original articles, reviews of nutrition research findings, and summaries of symposia.Petit Propos CulinairesFrom the website: This is a journal of food studies and food history that has appeared three times a year since 1980. PPC is A5 format and normally contains 128 pages. As well as articles on food history, an issue will contain several book reviews. Sometime we reprint some short pamphlet or production from history; sometimes we have a longer article that takes up most of an issue. If you go to?, you will find a consolidated index to numbers 1–55 as well as other information about the journal.Rural SociologyFrom the website: Rural Sociology publishes new approaches to emerging issues, recurring questions and material, and policy relevant discussions of changes in local and global systems affecting rural people and places. It is the journal of the Rural Sociological Society.Sociologia RuralisFrom the website: Sociologia Ruralis reflects the diversity of European social-science research on rural areas and related issues. The complexity and diversity of rural problems require multi and interdisciplinary approaches. Over the past 40 years Sociologia Ruralis has been an international forum for social scientists engaged in a wide variety of disciplines focusing on social, political and cultural aspects of rural development. Sociologia Ruralis covers a wide range of subjects, ranging from farming, natural resources and food systems to rural communities, rural identities and the restructuring of rurality.Websites:Royal Library: 's a collection of 19th Century cookbooks at Hathi Trust: 's the Cookbooks & Home Economics collection at Internet Archive: here's Cornell's great site for Home Economics books: ................
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