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Food Bibliography

Source:
The Oxford Encyclopedia of Food and Drink in America

Food Bibliography

General Histories

Belasco, Warren. Meals to Come: A History of the Future of Food. Berkeley: University of California Press, 2006.Find this resource:

    Bower, Anne L., ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: University of Massachusetts Press, 1997.Find this resource:

      Carson, Barbara G.Ambitious Appetites: Dining, Behavior, and Patterns of Consumption in Federal Washington. Washington, D.C.: American Institute of Architects Press, 1990.Find this resource:

        Civitello, Linda. Cuisine and Culture: A History of Food and People. 2d ed. Hoboken, N.J.: John Wiley & Sons, 2011.Find this resource:

          Cummings, Richard Osborn. The American and His Food: A History of Food Habits in the United States. Chicago: University of Chicago Press, 1940.Find this resource:

            Conlin, Joseph R.Bacon, Beans, and Galatines: Food and Foodways on the Western Mining Frontier. Reno: University of Nevada Press, 1986.Find this resource:

              Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: Free Press, 2002.Find this resource:

                Holland, Leandra Zim. Feasting and Fasting with Lewis and Clark: A Food and Social History. Emigrant, Mont.: Old Yellowstone, 2003.Find this resource:

                  Hooker, Richard J.A History of Food and Drink in America. Indianapolis, Ind.: Bobbs-Merrill, 1981.Find this resource:

                    Levenstein, Harvey A.Revolution at the Table: The Transformation of the American Diet. New York: Oxford University Press, 1988.Find this resource:

                      Levenstein, Harvey A.Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.Find this resource:

                        McWilliams, James E.A Revolution in Eating: How the Quest for Food Shaped America. New York: Columbia University Press, 2005.Find this resource:

                          O’Neill, Molly, ed. American Food Writing: An Anthology with Classic Recipes. New York: Literary Classics, 2007.Find this resource:

                            Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Holt, 1987.Find this resource:

                              Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Penguin Group, 2004.Find this resource:

                                Smith, Andrew F.Eating History: Thirty Turning Points in the Making of American Cuisine. New York: Columbia University Press, 2009.Find this resource:

                                  Stern, Jane and Michael Stern. Two for the Road; Our Love Affair with American Food. Boston and New York: Houghton Mifflin Company, 2006.Find this resource:

                                    Williams, Susan. Savory Suppers and Fashionable Feasts: Dining in Victorian America. Knoxville: University of Tennessee Press, 1996.Find this resource:

                                      Bibliographies

                                      Bitting, Katherine. Gastronomic Bibliography. San Francisco: Halle-Cordis Composing Room/Trade Freeroom, 1939.Find this resource:

                                        Brown, Eleanor, and Bob Brown. Culinary America: Cookbooks Published in the Cities and Towns of the United States of America during the Years from 1860 through 1960. New York: Roving Eye, 1961.Find this resource:

                                          Cagle, William R., and Lisa Killion Stafford. American Books on Food and Drink. New Castle, Del.: Oak Knoll, 1998.Find this resource:

                                            Cook, Margaret. America's Charitable Cooks: A Bibliography of Fund-Raising Cook Books Published in the United States (1861–1915). Kent, Ohio: n.p., 1971.Find this resource:

                                              Longone, Janice B., and Daniel T. Longone. American Cookbooks and Wine Books, 1797–1950. Ann Arbor, Mich.: Clements Library/Wine and Food Library, 1984.Find this resource:

                                                Lowenstein, Eleanor. Bibliography of American Cookery Books, 1742–1860. Worcester, Mass.: American Antiquarian Society, 1972.Find this resource:

                                                  Wheaton, Barbara Ketcham, and Patricia Kelly. Bibliography of Culinary History: Food Resources in Eastern Massachusetts. Boston: Hall, 1987.Find this resource:

                                                    Cookbooks: Reprints and Facsimiles

                                                    Benson, Abraham Benson, ed. Penn Family Recipes: Cooking Recipes of William Penn's Wife Gulielma. York, Pa.: Shumway, 1966.Find this resource:

                                                      Blot, Pierre. Hand-Book of Practical Cookery. New York: Appleton, 1869. Facsimile, New York: Arno, 1973.Find this resource:

                                                        Bryan, Lettuce. Kentucky Housewife. Cincinnati, Ohio: Shepard and Stearns, 1839. Reprint, Columbia: University of South Carolina Press, 1991.Find this resource:

                                                          Capital City Cookbook. 3d ed. Madison, Wisc.: Grace Church Guild, 1906. Published with Midwestern Home Cookery. Originally titled Presbyterian Cookbook. Dayton, Ohio: Thomas, 1875. Facsimile, New York: Arno, 1973.Find this resource:

                                                            The Capitol Cookbook: A Facsimile of the Austin 1899 Edition. Austin, Tex.: State House Press, 1995.Find this resource:

                                                              Cushing, C. H., and B. Gray, comps. The Kansas Home Cook-Book. 5th ed. Leavenworth, Kan.: Crew, 1886. Reprinted with introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                Dallas Free Kindergarten and Training School. Lone Star Cook Book. Dallas, Tex.: Ladies’ of the Dallas Free Kindergarten and Training School, 1901. Reprint. Introduction by Andrew F. Smith. Bedford, Mass.: Applewood Books, 2005.Find this resource:

                                                                  Davidis, Henriette. Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America. Edited by Louis A. Pitschmann. Madison: University of Wisconsin, 2002.Find this resource:

                                                                    Estes, Rufus. Good Things to Eat as Suggested by Rufus. Chicago: Published by the Author, 1911. Reprinted as edited by D. J. Frienz. Jenks, Okla.: Howling at the Moon Press, 1999.Find this resource:

                                                                      Eustis, Celestine. Cooking in Old Creole Days. New York: Russell, 1904. Reprint, New York: Arno, 1973.Find this resource:

                                                                        Farmer, Fannie Merritt. Boston Cooking-School Cook Book. Boston: Little, Brown, 1896. Facsimile, New York: Weathervane, 1986.Find this resource:

                                                                          Fisher, Abby. What Mrs. Fisher Knows about Old Southern Cooking. San Francisco: Women's Co-operative Printing Office, 1881. Reprinted with historical notes by Karen Hess. Bedford, Mass.: Applewood, 1995.Find this resource:

                                                                            Graham, Sylvester. Treatise on Bread and Bread-Making. Boston: Light and Stearns, 1837. Reprint, Milwaukee, Wis.: Lee Foundation for Nutritional Research, n.d.Find this resource:

                                                                              Hearn, Lafcadio. La Cuisine Creole: A Collection of Culinary Recipes from Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for Its Cuisine. New York: Coleman, 1885. Reprint, Baton Rouge, La.: Pelican / Moran, 1967.Find this resource:

                                                                                Hill, A. P.Mrs. Hill's New Cook Book. New York: Carleton, 1872. Reprinted with The Confederate Receipt Book. Birmingham, Ala.: Oxmoor, 1985.Find this resource:

                                                                                  Hooker, Richard J., ed. A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770. Columbia: University of South Carolina Press, 1984.Find this resource:

                                                                                    Josselyn, John. New-England Rarities Discovered. London: Widdowes, 1672. Reprint, Boston: Massachusetts Historical Society, 1972.Find this resource:

                                                                                      Kander, Mrs. Simon, and Mrs. Henry Schoenfeld, comps. The “Settlement Cookbook”: The Way to a Man's Heart. Milwaukee, Wisc.: 1903. Facsimile, New York: Gramercy Publishing Co., 1987.Find this resource:

                                                                                        Kinsley, Herbert M.One Hundred Recipes for the Chafing Dish. New York: Gorham Manufacturing Company and Silversmiths, 1894. Facsimile, New York: Arno, 1973.Find this resource:

                                                                                          Kirtland, Elizabeth Stansbury. Six Little Cooks. Chicago: Jansen, McClurg, 1879. Facsimile, New York: Arno, 1973.Find this resource:

                                                                                            Ladies’ Auxiliary, Y.M.C.A.El Paso Cookbook. El Paso, Tex.: Herald News Co., 1898. Reprint. Introduction by Andrew F. Smith. Bedford, Mass.: Applewood Books, 2005.Find this resource:

                                                                                              Lea, Elizabeth Ellicott. A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea. Edited with an introduction by William Woys Weaver. Philadelphia: University of Pennsylvania, 1982.Find this resource:

                                                                                                Lee, N. K. M.The Cook's Own Book. Boston: Munroe and Francis, 1832. Reprint, New York: Arno, 1972.Find this resource:

                                                                                                  Leslie, Eliza. Directions for Cookery: Being a System of the Art, in Its Various Branches. 10th ed. Philadelphia: Carey and Hart, 1848. Reprint, New York: Arno, 1973.Find this resource:

                                                                                                    Leslie, Eliza. Indian Meal Book. Reprinted under title Corn Meal Cookery: A Collection of Heirloom Corn Meal Recipes Dating from 1848. Hamilton, Ohio: Burns, 1998.Find this resource:

                                                                                                      Levy, Esther. Mrs. Esther Levy's Jewish Cookery Book. Philadelphia, 1871. Reprint, Cambridge, Mass.: Applewood, 1988.Find this resource:

                                                                                                        Lincoln, Mary J.Boston Cooking-School Cook Book. Boston: Roberts, 1887. Reprinted with an introduction by Janice Longone. Mineola, N.Y.: Dover, 1996.Find this resource:

                                                                                                          McLaren, L. L., comp. High Living: Recipes from Southern Climes. San Francisco: Elder, 1904. Reprinted with an introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                            Midwestern Home Cookery. Facsimile of three cookbooks. New York: Arno, 1973.Find this resource:

                                                                                                              Moss, Maria J.A Poetical Cook-Book. Philadelphia: Caxton Press of C. Sherman, 1864. Reprint, New York: Arno/New York Times, 1972.Find this resource:

                                                                                                                The New Family Book, or Ladies’ Indispensable Companion. Originally published with Mrs. Chadwick. Home Cookery. Boston: Crosby, Nichols, 1853. Reprint, Birmingham, Ala.: Oxmoor, 1984.Find this resource:

                                                                                                                  Pennell, Elizabeth Robins. The Delights of Delicate Eating. Introduction by Jacqueline Block Williams. Urbana: University of Illinois Press, 2000.Find this resource:

                                                                                                                    Pinckney, Eliza Lucas. Recipe Book. Charleston: Committee on Historic Activities of the South Carolina Society of the Colonial Dames of America, 1969.Find this resource:

                                                                                                                      Porter, M. E.Mrs. Porter's New Southern Cookery Book. Philadelphia: Potter, 1871. Reprinted with an introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                        Presbyterian Cook Book, Compiled by the Ladies of the First Presbyterian Church. Dayton, Ohio: Thomas, 1875. Reprinted with an introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                          Randolph, Mary. The Virginia House-wife. Washington, D.C.: Davis and Force, 1824. Facsimile edited by Karen Hess. Columbia: University of South Carolina Press, 1984.Find this resource:

                                                                                                                            Ranhofer, Charles. The Epicurean. New York: Ranhofer, 1893. Reprint, New York: Dover, 1971.Find this resource:

                                                                                                                              Rombauer, Irma S.The Joy of Cooking. 1931. A facsimile of the first edition. New York: Scribners, 1998.Find this resource:

                                                                                                                                Rose, Peter. The Sensible Cook: Dutch Foodways in the Old and the New World. Syracuse, N.Y.: Syracuse University Press, 1989.Find this resource:

                                                                                                                                  Seely, Mrs. L.Mrs. Seely's Cook Book. Edited by Shirley Abbot. New York: Macmillan, 1902. Reprint, Birmingham, Ala.: Oxmoor, 1984.Find this resource:

                                                                                                                                    Simmons, Amelia. American Cookery. A facsimile of the first edition with an essay by Mary Tolford Wilson. New York: Oxford University Press, 1958.Find this resource:

                                                                                                                                      Simmons, Amelia. American Cookery. 2d ed. Albany, N.Y.: Webster, 1796. A facsimile with an introduction by Karen Hess. Bedford, Mass.: Applewood, 1996.Find this resource:

                                                                                                                                        Steinberg, Ellen F., ed. Learning to Cook: A Chicago Culinary Memoir. Detroit, Mich.: Wayne State University Press, 2007.Find this resource:

                                                                                                                                          Szathmáry, Louis, comp. Along the Northern Border: Cookery in Idaho, Minnesota and North Dakota. Introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                                            Szathmáry, Louis, comp. Cool, Chill, and Freeze: A New Approach to Cookery. Introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                                              Szathmáry, Louis, comp. Fifty Years of Prairie Cooking. Introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                                                Szathmáry, Louis, comp. Southwestern Cookery: Indian and Spanish Influences. Introduction and suggested recipes by Louis Szathmáry. New York: Arno, 1973.Find this resource:

                                                                                                                                                  Thornton, P.The Southern Gardener and Receipt Book. Newark, N.J.: Denis, 1845. Reprint, Birmingham, Ala.: Oxmoor, 1984.Find this resource:

                                                                                                                                                    Ude, Louis Eustache. The French Cook. Philadelphia, 1828. Reprint, New York: Arco, 1978.Find this resource:

                                                                                                                                                      Washington, Martha. Martha Washington's Booke of Cookery. Edited by Karen Hess. New York: Columbia University Press, 1981.Find this resource:

                                                                                                                                                        Weaver, William Woys. Sauerkraut Yankees: Pennsylvania German Foods and Foodways. Philadelphia: University of Pennsylvania Press, 1983.Find this resource:

                                                                                                                                                          Webster, Mrs. A. L.The Improved Housewife. 6th ed., revised. Hartford, Conn.: Hobbs, 1845. Facsimile, New York: Arno, 1973.Find this resource:

                                                                                                                                                            Wilcox, Estelle Woods, comp. Centennial Buckeye Cook Book. Reprinted with an introduction and appendices by Andrew F. Smith. Columbus: Ohio State University Press, 2000.Find this resource:

                                                                                                                                                              Ziemann, Hugo, and Mrs. F. L. Gillette. The White House Cookbook. New York: Saalfield, 1903. Reprint, Old Greenwich, Conn.: Devin Adair, 1983.Find this resource:

                                                                                                                                                                Autobiographies and Biographies

                                                                                                                                                                Alexander, Kelly, and Cynthia Harris. Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. New York: Gotham Books, 2008.Find this resource:

                                                                                                                                                                  Arndt, Alice, ed. Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today. Houston, Tex.: Yes Press, 2006.Find this resource:

                                                                                                                                                                    Jones, Judith. The Tenth Muse: My Life in Food. New York: Alfred A. Knopf, 2007.Find this resource:

                                                                                                                                                                      McNamee, Thomas. Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution. New York: Penguin Group, 2007.Find this resource:

                                                                                                                                                                        Mendelson, Anne. Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking; the Lives of Irma S. Rombauer and Marion Rombauer Becker. New York: Henry Holt, 1996.Find this resource:

                                                                                                                                                                          O’Neill, Molly. Mostly True: A Memoir of Family, Food, and Baseball. New York: Scribner, 2006.Find this resource:

                                                                                                                                                                            Pépin, Jacques. The Apprentice: My Life in the Kitchen. Boston and New York: Houghton Mifflin, 2003.Find this resource:

                                                                                                                                                                              Polan, Dana B.Julia Child's the French Chef. Durham, N.C.: Duke University Press, 2011.Find this resource:

                                                                                                                                                                                Reardon, Joan. M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994.Find this resource:

                                                                                                                                                                                  Reardon, Joan. Poet of the Appetites: The Lives and Loves of M. F. K. Fisher. New York: North Point Press, 2004.Find this resource:

                                                                                                                                                                                    Reardon, Joan. M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens. Berkeley: University of California Press, 2008.Find this resource:

                                                                                                                                                                                      Reichl, Ruth. Garlic and Sapphires: The Secret Life of a Critic in Disguise. New York: Penguin, 2005.Find this resource:

                                                                                                                                                                                        Shapiro, Laura. Julia Child: A Penguin Life. New York: Penguin Group, 2007.Find this resource:

                                                                                                                                                                                          Sheraton, Mimi. Eating My Words: An Appetite for Life. New York: Harper Perennial, 2006.Find this resource:

                                                                                                                                                                                            Encyclopedias

                                                                                                                                                                                            Allen, Gary, and Ken Albala, eds. The Business of Food; Encyclopedia of Food and Drink Industries. Westport, Conn.: Greenwood Press, 2007.Find this resource:

                                                                                                                                                                                              Katz, Solomon, ed. Encyclopedia of Food and Culture. 3 vols. New York: Scribner, 2003.Find this resource:

                                                                                                                                                                                                Kiple, Kenneth F., and Kriemhild Conèe Ornelas, eds. The Cambridge World History of Food. 2 vols. New York: Cambridge University Press, 2000.Find this resource:

                                                                                                                                                                                                  Smith, Andrew F.Junk Food and Fast Food: An Encyclopedia of What We Love to Eat. Santa Barbara, Calif.: Greenwood, 2011.Find this resource:

                                                                                                                                                                                                    Williams, Elizabeth M., ed. The A-Z Encyclopedia of Food Controversies and the Law. Santa Barbara, Calif.: Greenwood, 2010.Find this resource:

                                                                                                                                                                                                      Ethnic Food

                                                                                                                                                                                                      Bower, Anne L., ed. African American Foodways: Explorations of History and Culture. Urbana: University of Illinois Press, 2007.Find this resource:

                                                                                                                                                                                                        Diner, Hasia R.Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, Mass.: Harvard University Press, 2001.Find this resource:

                                                                                                                                                                                                          Gabaccia, Donna R.We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.Find this resource:

                                                                                                                                                                                                            Zanger, Mark H.The American Ethnic Cookbook for Students. Phoenix, Ariz.: Oryx, 2001.Find this resource:

                                                                                                                                                                                                              Ziegelman, Jane. 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement. New York: Smithsonian Books/HarperCollins, 2010.Find this resource:

                                                                                                                                                                                                                Regional and Local Histories

                                                                                                                                                                                                                Horsman, Reginald. Feast or Famine; Food and Drink in American Westward Expansion. Columbia: University of Missouri Press, 2008.Find this resource:

                                                                                                                                                                                                                  Lawson, Annie H., and Jon Deutsch, eds. Gastropolis: Food and New York City. New York: Columbia University Press, 2008.Find this resource:

                                                                                                                                                                                                                    Luchetti, Cathy. Home on the Range: A Culinary History of the American West. New York: Villard, 1993.Find this resource:

                                                                                                                                                                                                                      Williams, Jacqueline B.The Way We Ate: Pacific Northwest Cooking, 1843–1900. Pullman: Washington State University Press, 1996.Find this resource:

                                                                                                                                                                                                                        Restaurants

                                                                                                                                                                                                                        Mariani, John. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years. New York: William Morrow, 1991.Find this resource:

                                                                                                                                                                                                                          Thomas, Lately. Delmonico's: A Century of Splendor. Boston: Houghton Mifflin, 1967.Find this resource:

                                                                                                                                                                                                                            Specific Foods and Food Products

                                                                                                                                                                                                                            Albala, Ken. Beans: A History. Oxford and New York: Berg, 2007.Find this resource:

                                                                                                                                                                                                                              Albala, Ken. Pancake: A Global History. London: Reaktion, 2008.Find this resource:

                                                                                                                                                                                                                                Allen, Gary. Herbs: A Global History. London: Reaktion, 2012.Find this resource:

                                                                                                                                                                                                                                  Aronson, Marc, and Marina Bidhos. Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom and Science. Boston: Houghton Mifflin Harcourt, 2010.Find this resource:

                                                                                                                                                                                                                                    Balinska, Maria. The Bagel: The Surprising History of a Modest Bread. New Haven, Conn. and London: Yale University Press, 2008.Find this resource:

                                                                                                                                                                                                                                      Brenner, Joël Glenn. The Emperors of Chocolate: Inside the Secret World of Hershey and Mars. New York: Broadway, 2000.Find this resource:

                                                                                                                                                                                                                                        Carson, Gerald. Cornflake Crusade. New York: Rinehart, 1957.Find this resource:

                                                                                                                                                                                                                                          Coe, Andrew. Chop Suey: A Cultural History of Chinese Food in the United States. New York: Oxford University Press, 2009.Find this resource:

                                                                                                                                                                                                                                            Cohen, Rich. Sweet and Low: A Family Story. New York: Farrar, Straus and Giroux, 2006.Find this resource:

                                                                                                                                                                                                                                              Czarra, Fred. Spices: A Global History. London: Reaktion, 2009.Find this resource:

                                                                                                                                                                                                                                                Edge, John T.Apple Pie: An American Story. New York: G. P. Putnam's Sons, 2004.Find this resource:

                                                                                                                                                                                                                                                  Edge, John T.Fried Chicken: An American Story. New York: G. P. Putnam's Sons, 2004.Find this resource:

                                                                                                                                                                                                                                                    Edge, John T.Hamburgers and Fries: An American Story. New York: G. P. Putnam's Sons, 2005.Find this resource:

                                                                                                                                                                                                                                                      Edge, John T.Donuts: An American Passion. New York: G. P. Putnam's Sons, 2006.Find this resource:

                                                                                                                                                                                                                                                        Ettlinger, Steve. Twinkies, Deconstructed. New York: Hudson Street Press, 2007.Find this resource:

                                                                                                                                                                                                                                                          Freidberg, Susanne. Fresh: A Perishable History. Cambridge, Mass.: Belknap Press of Harvard University Press, 2009.Find this resource:

                                                                                                                                                                                                                                                            Fussell, Betty. The Story of Corn: The Myths and History, The Culture and Agriculture, the Art and Science of America's Quintessential Crop. New York: Alfred A. Knopf, 1992.Find this resource:

                                                                                                                                                                                                                                                              Fussell, Betty. Raising Steaks. Orlando, Fla.: Harcourt, 2008.Find this resource:

                                                                                                                                                                                                                                                                Grivetti, Louis E.Chocolate: History, Culture, and Heritage. Hoboken, N.J.: John Wiley, 2009.Find this resource:

                                                                                                                                                                                                                                                                  Helstosky, Carol. Pizza: A Global History. London: Reaktion, 2008.Find this resource:

                                                                                                                                                                                                                                                                    Horowitz, Roger. Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore: Johns Hopkins University Press, 2006.Find this resource:

                                                                                                                                                                                                                                                                      Janik, Erica. Apple: A Global History. London: Reaktion, 2011.Find this resource:

                                                                                                                                                                                                                                                                        Jenkins, Virginia Scott. Bananas: An American History. Washington, D.C.: Smithsonian, 2000.Find this resource:

                                                                                                                                                                                                                                                                          Kraig, Bruce. Hot Dog: A Global History. London: Reaktion Books, 2009.Find this resource:

                                                                                                                                                                                                                                                                            Kurlansky, Mark. The Big Oyster: History on the Half Shell. New York: Random House, 2006.Find this resource:

                                                                                                                                                                                                                                                                              Lee, Paula Young, ed. Meat, Modernity and the Rise of the Slaughterhouse. Durham: University of New Hampshire, 2008.Find this resource:

                                                                                                                                                                                                                                                                                Mullins, Paul R.Glazed America; A History of the Doughnut. Gainesville: University Press of Florida, 2008.Find this resource:

                                                                                                                                                                                                                                                                                  Ozersky, Josh. Hamburgers: A Cultural History. New Haven, Conn.: Yale University Press, 2008.Find this resource:

                                                                                                                                                                                                                                                                                    Quinzio, Jeri. Of Sugar and Snow: A History of Ice Cream Making. Berkeley and Los Angeles: University of California Press, 2009.Find this resource:

                                                                                                                                                                                                                                                                                      Rimas, Andrew, and Evan D. G. Fraser. Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World. New York: William Morrow, 2008.Find this resource:

                                                                                                                                                                                                                                                                                        Rubel, William. Bread: A Global History. London: Reaktion, 2011.Find this resource:

                                                                                                                                                                                                                                                                                          Sen, Colleen. Curry: A Global History. London: Reaktion, 2009.Find this resource:

                                                                                                                                                                                                                                                                                            Smith, Andrew F.The Tomato in America: Early History, Culture and Cookery. Columbia: University of South Carolina Press, 1994.Find this resource:

                                                                                                                                                                                                                                                                                              Smith, Andrew F.Pure Ketchup: A History of America's National Condiment. Columbia: University of South Carolina Press, 1996.Find this resource:

                                                                                                                                                                                                                                                                                                Smith, Andrew F.Popped Culture: A Social History of Popcorn in America. Columbia: University of South Carolina Press, 1999.Find this resource:

                                                                                                                                                                                                                                                                                                  Smith, Andrew F.Peanuts: The Illustrious History of the Goober Pea. Urbana: University of Illinois Press, 2002.Find this resource:

                                                                                                                                                                                                                                                                                                    Smith, Andrew F.The Turkey: An American Story. Urbana: University of Illinois Press, 2006.Find this resource:

                                                                                                                                                                                                                                                                                                      Smith, Andrew F.Hamburger: A Global History. London: Reaktion, 2008.Find this resource:

                                                                                                                                                                                                                                                                                                        Smith, Andrew F.Potato: A Global History. London: Reaktion: 2011.Find this resource:

                                                                                                                                                                                                                                                                                                          Smith, Andrew F.American Tuna: The Rise and Fall of an Improbable Food. Berkeley: University of California Press, 2012.Find this resource:

                                                                                                                                                                                                                                                                                                            Townsend, Elizabeth. Lobster: A Global History. London: Reaktion, 2011.Find this resource:

                                                                                                                                                                                                                                                                                                              Warner, Deborah Jean. Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose. Washington, D.C.: Smithsonian Institutional Press, 2011.Find this resource:

                                                                                                                                                                                                                                                                                                                Weiss, Laura. Ice Cream: A Global History. London: Reaktion, 2011.Find this resource:

                                                                                                                                                                                                                                                                                                                  Wilson, David Scofield, and Angus Kress Gillespie, eds. Rooted in America: Foodlore of Popular Fruits and Vegetables. Nashville: University of Tennessee Press, 1999.Find this resource:

                                                                                                                                                                                                                                                                                                                    Woloson, Wendy A.Refined Tastes: Sugar, Confectionery and Consumption in Nineteenth-Century America. Baltimore: Johns Hopkins University Press, 2002.Find this resource:

                                                                                                                                                                                                                                                                                                                      Wyman, Carolyn. Spam, A Biography: The Amazing True Story of America's “Miracle Meat”! New York: Harcourt Brace, 1999.Find this resource:

                                                                                                                                                                                                                                                                                                                        Wyman, Carolyn. Jell-O, A Biography: The History and Mystery of “America's Most Famous Dessert. San Diego, Calif.: Harcourt, 2001.Find this resource:

                                                                                                                                                                                                                                                                                                                          Special Topics: Reform and Counterculture

                                                                                                                                                                                                                                                                                                                          Belasco, Warren J.Appetite for Change: How the Counterculture Took on the Food Industry 1966–1988. New York: Pantheon, 1989.Find this resource:

                                                                                                                                                                                                                                                                                                                            Brownell, Kelly D., and Katherine Battle Horgen. Food Fight: The Inside Story of the Food Industry, America's Obesity Crisis, and What We Can Do about It. Chicago: Contemporary Books, 2004.Find this resource:

                                                                                                                                                                                                                                                                                                                              Campos, Paul. The Obesity Myth: Why America's Obsession with Weight Is Hazardous to Your Health. New York: Gotham Books, 2004.Find this resource:

                                                                                                                                                                                                                                                                                                                                Hess, John, and Karen Hess. The Taste of America. New York: Grossman, 1977.Find this resource:

                                                                                                                                                                                                                                                                                                                                  Lappé, Frances Moore. Diet for a Small Planet. New York: Friends of the Earth/Ballantine, 1977.Find this resource:

                                                                                                                                                                                                                                                                                                                                    Lappé, Frances Moore, and Anna Lappé. Hope's Edge; The Next Diet for a Small Planet. New York: Jeremy P. Tarcher/Putnam, 2003.Find this resource:

                                                                                                                                                                                                                                                                                                                                      Oliver, J. Eric. Fat Politics: The Real Story Behind America's Obesity Epidemic. New York: Oxford University Press, 2005.Find this resource:

                                                                                                                                                                                                                                                                                                                                        Pollan, Michael. The Omnivore's Dilemma; A Natural History of Four Meals. New York: Penguin, 2006.Find this resource:

                                                                                                                                                                                                                                                                                                                                          Pollan, Michael. In Defense of Food: An Eater's Manifesto. New York: The Penguin Press, 2008.Find this resource:

                                                                                                                                                                                                                                                                                                                                            Roberts, Paul. The End of Food. Boston: Houghton Mifflin, 2008.Find this resource:

                                                                                                                                                                                                                                                                                                                                              Sack, Daniel. Whitebread Protestants: Food and Religion in American Culture. New York: St. Martin's, 2000.Find this resource:

                                                                                                                                                                                                                                                                                                                                                Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Boston: Houghton Mifflin, 2001.Find this resource:

                                                                                                                                                                                                                                                                                                                                                  Other Food Books

                                                                                                                                                                                                                                                                                                                                                  Collins, Kathleen. Watching What We Eat: The Evolution of Television Cooking Shows. New York: Continuum, 2009.Find this resource:

                                                                                                                                                                                                                                                                                                                                                    Franklin, Linda Campbell. 300 Years of Kitchen Collectibles. 5th ed. Iola, Wisc.: Krause, 2002.Find this resource:

                                                                                                                                                                                                                                                                                                                                                      Freedman, Paul, ed. Food: The History of Taste. Berkeley: University of California Press, 2007.Find this resource:

                                                                                                                                                                                                                                                                                                                                                        Funderburg, Anne Cooper. Sundae Best: A History of Soda Fountains. Bowling Green, Ohio: Bowling Green State University Popular Press, 2002.Find this resource:

                                                                                                                                                                                                                                                                                                                                                          Gdula, Steven. The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home. New York: Bloomsbury, 2008.Find this resource:

                                                                                                                                                                                                                                                                                                                                                            Gutman, Richard J. S.American Diner, Then and Now. Baltimore: Johns Hopkins University Press, 2000.Find this resource:

                                                                                                                                                                                                                                                                                                                                                              Inness, Sherrie A., ed. Kitchen Culture in America: Popular Representations of Food, Gender and Race. Philadelphia: University of Pennsylvania Press, 2001.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                Kamp, David. The United States of Arugula: How We Became a Gourmet Nation. New York: Broadway Books, 2006.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                  Kessler, David A.The End of Overeating: Taking Control of the Insatiable American Appetite. Emmaus, Pa.: Rodale. New York: Distributed to the trade by Macmillan, 2009.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                    Kuh, Patric. The Last Days of Haute Cuisine; America's Culinary Revolution. New York: Viking, 2001.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                      Levine, Susan. School Lunch Politics: The Surprising History of America's Favorite Welfare Program. Princeton, N.J.: Princeton University Press, 2008.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                        Levinson, Marc. The Great A&P and the Struggle for Small Business in America. New York: Hill and Wang, 2011.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                          Nestle, Marion. What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good Eating. New York: North Point Press, 2006.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                            Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. 2d ed. Berkeley: University of California Press, 2007.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                              Paarlberg, Robert. Food Politics: What Everyone Needs to Know. New York: Oxford University Press, 2010.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                                Ritzer, George. The McDonaldization of Society. Revised edition. Thousand Oaks, Calif.: Pine Forge Press, 1996.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                                  Ritzer, George, ed. The McDonaldization: The Reader. 2d ed. Thousand Oaks, Calif.: Pine Forge Press, 2006.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                                    Weasel, Lisa H.Food Fray; Inside the Controversy over Genetically Modified Food. New York: American Management Association, 2009.Find this resource:

                                                                                                                                                                                                                                                                                                                                                                                      Andrew F. Smith

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