Food Studies Resources
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Food Studies Research |
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Research help |
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Finding material on Food Studies: |
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Because Food Studies is a relatively new field, materials can be hard to find using traditional subject divisions. Because Food Studies is very interdisciplinary, the materials are scattered amongst numerous disciplines and subject areas.
Because there is such diverse and scattered information, this guide provides selected entry points to exploring materials about food, and ways to study it. In any category, there is much more to be found.
Searches using multiple terms are most likely to be successful. For instance, using both a place name and another term, such as “cookery”, “food habits” or “Social life and customs” is a good way to get resources on food in a country or geographic region. |
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Primary sources: |
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Cookbooks of all eras are important primary source material, as are menus and price lists, accounts of restaurants and other eating places, books on diet, and government information on farming, ranching and food prices. Travel guides, novels, and diaries are also a rich source of information. |
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Databases: |
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In databases, searching for the following terms in titles, or the title and abstract, can be very useful |
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Eating
Drinking
Cooking |
Dining
Gastronomy
Cuisine |
Foodways
Hunger
Nutrition |
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Subject Headings
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| These are some of the most common subject headings you can use to search for Food Studies resources in Mirlyn. Searches on most of these subject headings can be narrowed by specifying a geographic subdivision, in the form of the name of a town, region, or country: e.g. Dinners and dining -- France. It can also be useful to limit searches by era, e.g. “Dinners and dining -- France -- History -- 19th century” or “Food prices -- England -- Early works to 1800” |
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Generally useful: |
Food in particular contexts: |
Wine, spirits, etc: |
Beverages
Cookery
Diet in literature
Dinners and dining
Eating philosophy
Food consumption
Food habits
Food history
Food in art
Food in literature
Food industry and trade
Food preferences
Food service
Food supply
Food writers
Food writing
Gastronomy
Hunger
Nutritional anthropology |
Food -- Biotechnology
Food -- Economic aspects
Food -- Folklore
Food -- Health aspects
Food -- Political aspects
Food -- Religious aspects
Food -- Research
Food -- Social aspects
Food -- Symbolic aspects |
Alcoholic beverages
Brewing
Drinking customs
Liquors
Viticulture
Wine and wine making
Wine industry
Or look under specific names for wines, sprits and other drinks,
such as:
Cocktails; Liqueurs; Apple brandy; Brandy; Gin; Rum; Whiskey; Beer; Cider; Wine; Malt liquors; Madeira wine; Port Wine
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General resources at UM Libraries
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Where to begin: |
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The Oxford companion to food
Davidson, Alan,
Dictionary with 2000+ entries on foodstuffs, national and regional cuisines, food preparation, culinary terms, cookbooks, and the role of food in culture and religion
Hatcher Graduate Reference TX 349 .D361 1999
Shapiro Undergraduate Reference Shelves TX 349 .D361 1999 |
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The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present
Trager, James
Chronology of food-related events from prehistoric times to the present. Covers numerous fields, including art, economics, politics, and religion
Hatcher Graduate Reference TX 355 .T721 1995 |
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McGee on food and cooking: an encyclopedia of kitchen science, history and culture
McGee, Harold.
Food science clearly explained for the lay cook, with histories of the foodstuffs and their impact on culture.
Shapiro Science TX 651 .M371 2004 |
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Encyclopedias: |
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The Oxford encyclopedia of food and drink in America
800 articles (from 200+ contributors) covering significant events, inventions, and social movements in American history that have had an impact on the how Americans treat food, cook, and eat.
Shapiro Undergraduate Reference TX 349 .O94 2004 |
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Encyclopedia of food and culture
Signed articles (by food historians, anthropologists, specialists in the culinary arts and other experts) on food’s role in cultures from most historical periods and parts of the world.
Hatcher Graduate Reference GT 2850 .E531 2003 |
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Nectar and ambrosia: an encyclopedia of food in world mythology
Andrews, Tamra,
Covers magical and supernatural properties and uses of food as represented in myth, folklore and legend
Hatcher Graduate GR 498 .A531 2000 |
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The world encyclopedia of food
Coyle, L. Patrick.
Illustrated dictionary of ingredients, with thorough descriptions and scientific taxonomy
Hatcher Graduate TX349 .C691 |
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The encyclopedia of food; the stories of the foods by which we live, how and where they grow and are marketed, their comparative values and how best to use and enjoy them.
Ward, Artemas,
Lavishly illustrated, a standard reference work on food in the first half of the 20th century, written by a grocer-turned-philanthropist.
Taubman Medical TX 349 .W256e 1941 |
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Bibliographies |
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Human food uses: a cross-cultural comprehensive annotated bibliography
Freedman, Robert L
9000 entries in the original and another 4000 in the supplement, most annotated. A rich source for published and unpublished works worldwide on food use in human culture
Hatcher Graduate Z5118.F58 F731 Supplement
Hatcher Graduate Z5118.F58 F731 Suppl |
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World Food Habits Bibliography:
Resources for the Anthropological Study of Food Habits
http://lilt.ilstu.edu/rtdirks/
Worldwide Internet access.
Created by Robert Dirks, Emeritus Professor of Anthropology at
Illinois State University. Searchable by region and topic. Subjects include Eating Attitudes, Feasts & Festivals, Hunger & Famine, Nutritional History, Social Relations, Symbols & Meaning, Taboos, and Prehistoric Diets |
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Gastronomic bibliography
Bitting, K. G. (Katherine Golden)
Compiled by a notable collector in1939. Not comprehensive, but still considered by both scholars and collectors to be one of the standard bibliographies of gastronomy.
William L. Clements 130 Co |
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America's charitable cooks: a bibliography of fund-raising cookbooks published in the United States (1861-1915).
Cook, Margaret
Published in 1971, a good resource for a little-documented primary source for culinary practice in the US.
William L. Clements 130 Co |
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Bibliographie gastronomique: a bibliography of books appertaining to food and drink related subjects, from the beginning of printing to 1890
Vicaire, Georges
Idiosyncratic but informative bibliography of Western publishing in gastronomy
Hatcher Graduate Z 5776 .G2 V63 1954 |
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Periodicals |
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Gastronomica: the journal of food and culture
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Published four times a year by the University of California Press, celebrates the cultural impact of food and dining, Topics include history, literature, and representations of food. Authors include culinary professionals, academics, and food writers.
Hatcher Graduate TX 341 .G37
William L. Clements Oversize Cookery Periodicals Ga
Caliber
Limited to authorized UM users (through validated sign-on)
ProQuest
Limited to authorized UM users (through validated sign-on).
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Food science and technology abstracts.
Buhr TX501 .F72
Publisher site
http://www.gastronomica.org/
Worldwide Internet access
American Humanities Index
Limited to authorized UM users (through validated sign-on)
Social Sciences Abstracts (Social Sciences Index with abstracts)
Limited to authorized UM users (through validated sign-on)
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Food & history |
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Published twice a year by the European Institute of Food History, focus is on European interdisciplinary food scholarship.
Hatcher Graduate TX 341 .F66 |
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Anthropology of Food |
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Refereed, open access journal in French and English, which takes an interdisciplinary approach to food, drawing mostly on Sociology and Anthropology, and with special focus on contemporary concerns.
Home page
http://www.aofood.org
Worldwide Internet access |
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Periodicals available through Interlibrary Loan: |
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Food & Foodways |
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Refereed journal published four times a year, most articles in English, with some in French (summaries in both languages); focus is on food’s role in human relations and how food related matters shape people’s lives. “Food and Foodways publishes work by anthropologists, biologists, economists, ethnobotanists, historians, literary critics, nutritionists, psychologists, sociologists, and others who use food as a lens of analysis” |
| To find article titles & abstracts for Food & Foodways |
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Food science and technology abstracts. Buhr TX501 .F72
America: History and Life
Limited to authorized UM users (through validated sign-on)
Historical Abstracts
Limited to authorized UM users (through validated sign-on)
Periodicals Contents Index (PCI) Full Text
Limited to authorized UM users (through validated sign-on) |
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Petits Propos Culinaires |
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Published three times a year since 1978, excellent resource for tracing the growth of Food Studies; focus is mostly on cookery, cookbooks, gastronomy and food history, but articles range widely in topic |
To find article titles for
Petits Propos Culinaires |
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A searchable index for volumes 1-55 is available at this site
The Main Index to Petits Propos Culinaires 1-55
http://members.tripod.com/rdeh/ppcmain.html
Worldwide Internet access
(Warning: many pop-ups!)
Tables of contents of recent issues are indexed (but not searchable) on the website for Prospect Books. Full texts of the reviews appearing in these issues are also available at this site
Prospect Books PPC
http://www.kal69.dial.pipex.com/shop/pages/ppc.htm
Worldwide Internet access
Scanned Table of contents pages for issues 1-62 can also be viewed at this commercial site
Acanthus Books -- Petits Propos Culinaires Tables of Contents
http://store.yahoo.com/acanthus-books/petpropculta.html
Worldwide Internet access
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Longone Culinary Archive
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The Clements Library on the Ann Arbor campus is home to the Janice Bluestein Longone Culinary Archive, a rich resource for studying the history of food and drink in America. The collection includes many cookery books, from as early as the 16th century. It also has much food-related ephemera: menus, promotional and souvenir cookbooks, and advertising material.
Other useful resources include its large collection of community cookbooks, and its hotel and restaurant, and travel collections. Most of the materials are American in origin, but the collection includes many of the important European works that contributed to the formation of cuisine and culinary sensibility in America.
The Clements curators are exploring related subjects in the library’s other holdings, and can point the way to much other material dealing with food and drink (including material not yet cataloged into Mirlyn.)
The manuscript collections include manuscript cookbooks, letters, and diaries with discussion of food in daily life. The map collections show trade routes, agricultural production, and food manufacture; and map cartouches and decorative elements include both allegorical and realistic renderings of food, food preparation, and use. The graphics collections depict food and dining in photo albums, advertisements, pen and ink illustrations and lithographs. The Clements holdings of books, pamphlets, broadsides, and periodicals include descriptions and information of interest to the student of Food Studies in city and trade directories; guides for immigrants; military, exploration, and travel accounts; compilations of laws; works of belles letters; and printed ephemera such as trade cards, advertisements, and instruction manuals.
The holdings of the Clements Library, including the Longone Culinary Archive, can be searched through Mirlyn
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