History of food/Bibliography

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World

• Achaya, K. T. A Historical Dictionary of Indian Food (2002) excerpt and text search
• Achaya, K. T. Indian Food: A Historical Companion. Oxford U. Press, 1994. 322 pp.
• Anderson, E. N. The Food of China Yale U. Press, 1988. 263 pp.
• Ashkenazi, Michael and Jacob, Jeanne. Food Culture in Japan. 2003. 207 pp. excerpt and text search* Belasco, Warren and Scranton, Philip, ed. Food Nations: Selling Taste in Consumer Societies. Routledge, 2002. 288 pp.
• Bonanno, Alessandro et al., ed. From Columbus to ConAgra: The Globalization of Agriculture and Food. U. Press of Kansas, 1994. 294 pp.
• Bober. Phyllis Pray. Art, Culture, and Cuisine. Ancient and Medieval Gastronomy (1999)
• Burnett, John. England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Harlow, England: Pearson Educ., 2004. 363 pp.
• Carlin, Martha, and Joel T. Rosenthal (eds.) Food and Eating in Medieval Europe (1998).
• Cathie, John. The Political Economy of Food Aid. (1982). 200 pp.
• Chetley, Andrew. The Politics of Baby Foods: Successful Challenges to an International Marketing Strategy. (1986). 189 pp.
• Cook, Guy. Genetically Modified Language: The Discourse of Arguments for GM Crops and Food (2004) online edition
• Cwiertka, Katarzyna and Walraven, Boudewijn, ed. Asian Food: The Global and the Local. Richmond, England: Curzon, 2002. 190 pp.
• Davidson, Alan, et al, eds. The Oxford Companion to Food (2nd Ed 2006), 907 pages with 2,650 entries covering the world's foods, seasoning, cuisine, cooking methods, chefs, historical developments, and myths. [http://www.amazon.com/Oxford-Companion-Food-Alan-Davidson/dp/0192115790/ref=sr_1_1?ie=UTF8&s=books&qid=1198221064&sr=1-1 excerpt and text search
• Dunmire, William W. Gardens of New Spain: How Mediterranean Plants and Foods Changed America. (2004). 375 pp. text search and preview
• Evans, Lloyd T. Feeding the Ten Billion: Plants and Population Growth. Cambridge University Press (1998).
• Farquhar, Judith. Appetites: Food and Sex in Postsocialist China. Duke U. Press, 2002. 341 pp.
• Federico, Giovanni. Feeding the World: An Economic History of World Agriculture, 1800-2000. Princeton U. Press, 2005. 388 pp. excerpt and text search
• Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food. Free Press, 2002. 258 pp. excerpt and text search
• Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. U. of Chicago Press, 2004. 258 pp.
• Flandrin, Jean-Louis, and Massimo Montanari, eds. Food. A Culinary History from Antiquity to the Present (1999), 40 essays on Europe by French scholars
• Fletcher, Nichola. Charlemagne's Tablecloth: A Piquant History of Feasting. St. Martin's, 2005. 256 pp.
• Fussell, Betty. The Story of Corn. U. of New Mexico Press, 2004. 356 pp.
• Garnsey, Peter. Food and Society in Classical Antiquity Cambridge University Press, 1999 online edition
• Glants, Musya and Toomre, Joyce, eds. Food in Russian History and Culture. Indiana U. Press, 1997. 304 pp. excerpt and text search from Amazon.com
• Greenspoon, Leonard J. and Simkins, Ronald A., ed.; Shapiro, Gerald. Food and Judaism. Creighton U. Press, 2005. 345 pp.
• Grew, Raymond. Food in Global History Westview Press, 1999 online edition
• Kaplan, Steven. Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It (2006) excerpt and text search
• Kaplan, Steven. The Bakers of Paris and the Bread Question, 1700-1775 (1996), 758pp excerpt and text search
• Kiple, Kenneth F. and Ornelas, Kriemhild C., ed. The Cambridge World History of Food. 2 vol. Cambridge U. Press, 2000. 1958 pp. The most complete world history; especially strong on issues of nutrition and health excerpt and text search
• Kurlansky, Mark. Salt: A World History (2003)
• Long, Lucy M., ed. Culinary Tourism. U. Press of Kentucky, 2004. 306 pp.
• Ochoa, Enrique C. Feeding Mexico: The Political Uses of Food Since 1910. Scholarly Resources, 2000. 267 pp.
• Oddy, Derek J. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Rochester, N.Y.: Boydell & Brewer, 2003. 269 pp. online edition
• Paarlberg, Robert L. Food Trade and Foreign Policy: India, the Soviet Union, and the United States. Cornell U. Press, 1985. 266 pp.
• Pilcher, Jeffrey. Food In World History (2005) excerpt and text search
• Rebora, Giovanni. Culture of the Fork: A Brief History of Food in Europe. Columbia U. Press, 2001. 196 pp. excerpt and text search
• Root, Waverley. Food, An Authoritative and Visual History and Dictionary of the Foods of the World. Simon and Schuster, 1980. 602 pp. ISBN 0-671-22589-8
• Shaw, Gareth; Curth, Louise; and Alexander, Andrew. "Selling Self-service and the Supermarket: the Americanisation of Food Retailing in Britain, 1945-60." Business History 2004 46(4): 568-582. Issn: 0007-6791 Fulltext: Ebsco
• Shaw, D. John. The UN World Food Programme and the Development of Food Aid Palgrave, 2001 online edition
• Scholliers, Peter. Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages Berg, 2001 online edition
• Sen, Amartya. Poverty and Famines: An Essay on Entitlement and Deprivation Oxford University Press, 1982 online edition
• Simoons, Frederick J. Food in China: A Cultural and Historical Inquiry (1990) excerpt and text search
• Spencer, Colin. British Food: An Extraordinary Thousand Years of History. Columbia U. Press, 2003. 416 pp. excerpt and text search* Super, John C. and Wright, Thomas C., eds. Food, Politics, and Society in Latin America. U. of Nebraska Press, 1985. 261 pp.
• Super, John C. "Food and History" Journal of Social History 36.1 (2002) 165-178, review essay; in Project Muse
• Toke, Dave. The Politics of GM Food: A Comparative Study of the UK, USA, and EU Routledge, 2004 online edition
• Toussaint-Samat, Maguelonne. A History of Food. Basil Blackwell, 1992. 801 pp.; popular history from perspective of a French chef
• Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. U. of Pennsylvania Press, 1983. 341 pp.
• Wilson, C. Anne. Waste Not, Want Not: Food Preservation from Early Times to the Present Day Edinburgh University Press, 1991 online edition
• Zuckerman, Larry. The Potato: How the Humble Spud Rescued the Western World. Faber & Faber, 1998. 304 pp.

United States and Canada

• Abarca, Meredith E. Voices in the Kitchen: Views of Food and the World from Working-class Mexican and Mexican American Women (2006) excerpt and text search
• Arnold, Eleanor, ed. Feeding Our Families: Memories of Hoosier Homemakers. (Memories of Hoosier Homemakers series.) Indianapolis: Indiana Extension Homemakers Assoc., 1983. 153 pp.
• Audet, Bernard. Se Nourrir au Quotidien en Nouvelle-France [Everyday eating habits in New France]. Quebec: Editions GID, 2001. 367 pp.
• Bentley, Amy. Eating for Victory: Food Rationing and the Politics of Domesticity. U. of Illinois Press, 1998. 238
• Bentley, Amy. “Booming Baby Food: Infant Food and Feeding in Post–World War II America,” Michigan Historical Review 32 (Fall 2006), 63–87.
• Blunt, Katharine, et al. eds. Food Guide for War Service at Home, (1918) food situation in U.S. and Europe. online edition
• Charlton, Mark W. The Making of Canadian Food Aid Policy. McGill-Queen's U. Press, 1992. 242 pp.
• Cinotto, Simone. "Leonard Covello, the Covello Papers, and the History of Eating Habits among Italian Immigrants in New York." Journal of American History 2004 91(2): 497-521. Issn: 0021-8723 Fulltext: History Cooperative and Ebsco
• Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Westview, 2003. 196 pp.
• Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Harvard U. Press, 2001. 292 pp.
• Gabaccia, Donna. We Are What We Eat: Ethnic Food and the Making of Americans Harvard University Press, (1998). 278 pages. excerpt and text search
• Goodwin, Lorine Swainston. The Pure Food, Drink, and Drug Crusaders, 1879-1914. McFarland, 1999. 352 pp.
• Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America (1993) excerpt and text search
• Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet (1988). excerpt and text search
• McFeely, Mary Drake. Can She Bake a Cherry Pie?: American Women and the Kitchen in the Twentieth Century (2000) excerpt and text search
• McLean, Alice L. Cooking in America, 1840–1945. (Greenwood, 2006. xxx, 194 pp. isbn 0-313-33574-5.)
• McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. (Arts and Traditions of the Table: Perspectives on Culinary History series.) Columbia U. Press, 2005. 386 pp.
• Ogle. Maureen. Ambitious Brew: The Story of American Beer (2007) excerpt and text search
• Oliver, Sandra L. Food in Colonial and Federal America. Greenwood, 2005. 230 pp. (Food in American History series.)
• Parkin, Katherine J. Food Is Love: Food Advertising and Gender Roles in Modern America. U. of Pennsylvania Press, 2006. 296 pp. excerpt and text search
• Smith, Andrew F. ed. The Oxford Encyclopedia of Food and Drink in America (2004), 2 vol, 1584 pages excerpt and text search from Amazon.com
• Smith, Andrew F. The Turkey: An American Story. (University of Illinois Press, 2006. xxii, 224 pp. isbn 978-0-252-03163-2.) excerpt and text search
• Smith, Andrew F. Peanuts: The Illustrious History of the Goober Pea. U. of Illinois Press, 2002. 234 pp. excerpt and text search
• Smith, Andrew F. Pure Ketchup: A History of America's National Condiment. Smithsonian Inst. Press, 2001. 242 pp.
• Stavely, Keith W. F. and Fitzgerald, Kathleen. America's Founding Food: The Story of New England Cooking. U. of North Carolina Press, 2004. 396 pp. excerpt and text search
• Williams, Susan. Food in the United States, 1820s–1890. (Greenwood, 2006. xvi, 240 pp. isbn 0-313-33245-2.)
• Witt, Doris. Black Hunger: Soul Food and America. U. of Minnesota Press, 2004. 292 pp. online edition