More Food Studies Resources

Subject guide

More Food Studies resources

Home What is Food Studies? General Resources at UM libraries Longone Culinary Archive	Subject resources at UM libraries	Gastronomy and Cuisine Social Sciences & Humanities Consumption & Economics
	Databases

	Recommended resources at UM libraries	History Cultural Anthropology Classical Studies Consumption Studies Area Studies

	Related topics	Diet, Health & Nutrition Food Policy Agriculture Food Science, Engineering & Technology
	Resources at other institutions

	Links	Food Studies materials on the Web Other useful food links

Subject resources at UM libraries

back to top

Gastronomy & Cuisine

Larousse gastronomique	A classic guide to cuisine, written from the perspective of French culinary tradition, but international in scope; considered the standard authority on Western haute cuisine; also pronounces, from the standpoint of the canon of classic cuisine, on many gastronomic issues Hatcher Graduate TX 349 .M76

Conversations with M.F.K. Fisher	Tributes to and considerations of Fisher, a food writer and commentator now recognized as one of the 20th century's most important voices in gastronomy; good introduction to her work and thought, and to modern issues in gastronomy. Hatcher Graduate 828 F53362O A4

L'exotisme culinaire Régnier, Faustine	A sociological perspective on world gastronomy, traces and analyzes the history and spread of "culinary exoticism", the fascination with foreign and unfamiliar cuisines Hatcher Graduate GT 2855 .R445 2004

Art, culture, and cuisine: ancient and medieval gastronomy Bober, Phyllis Pray	Examines gastronomy by means of art history and archeology, and places it at the center of cultural, religious, and social activities. Fine Arts TX 637 .B581 1999 Shapiro Undergraduate TX 637 .B581 1999

back to top

Social Sciences & Humanities

History	Also see the recomended resources for History
The Cambridge world history of food	Two volume collection of 170 essays covering the history of food and nutrition from prehistory to the modern era. Includes coverage of foods eaten by Paleolithic ancestors, domestication and development of plant and animal-based foodstuffs, history of beverages, history of nutrition and food-related disorders, and contemporary food-related policy issues. Hatcher Graduate Reference TX 353 .C2551 2000 Public Health TX 353 .C2551 2000 Shapiro Undergraduate Reference TX 353 .C2551 2000
Near a thousand tables: a history of food Fernández-Armesto, Felipe	A compact history of food and eating, very accessible introduction to food history Shapiro Undergraduate TX 353 .F4371 2002
Why we eat what we eat Sokolov, Raymond.	Collection of culinary essays by a noted gadfly food journalist, with the common theme of Christopher Columbus and his discoveries. Hatcher Graduate TX 631 .S651 1991
Food in global history	Collection of essays focused on the way foodstuffs and eating patterns have traveled back and forth across the globe. Hatcher Graduate TX 353 .F641 1999

Histories of specific foods
and beverages

This is only a sampling of what the UM libraries contain, but these are good starting places for deeper inquiry into the histories of particular
foodstuffs. The bibliographies of these volumes will provide many leads, as will the subject headings found in the records for them in Mirlyn.

Milk & Cheese
Milk and milk products from medieval to modern times: proceedings of the Ninth International Conference on Ethnological Food Research, Ireland, 1992	Hatcher Graduate GT 2920 .M55 I581 1994

Camembert: a national myth Boisard, Pierre	Hatcher Graduate SF 272 .C36 B653 2003

back to top

Spices
Spice: the history of a temptation Turner, Jack.	Hatcher Graduate TX 406 .T871 2004 Shapiro Undergraduate TX 406 .T871 2004

Dangerous Tastes: The Story of Spices Dalby, Andrew	Hatcher Graduate TX 406 .D351 2000

Coffee, tea, and chocolate
All about coffee Ukers, William H.	New York, The Tea and Coffee Trade Journal Company, 1922. Buhr TX 415 .U34a

Coffee: its history, cultivation, and uses. Hewitt, Robert, Jr. 1872.	http://name.umdl.umich.edu/AGK9064

Histoire du café Mauro, Frédéric	Buhr GT 2918 .M45x 1991

Uncommon grounds: the history of coffee and how it transformed our world Pendergrast, Mark	Hatcher Graduate TX 415 .P46 1999 Shapiro Undergraduate TX 415 .P46 1999

All about Tea Ukers, William H	Originally published: New York : Tea and Coffee Trade Journal Co., 1935. Hatcher Graduate

The true history of chocolate Coe, Sophie D.	Hatcher Graduate TP 640 .C671 1996

back to top
Wine and spirits
Wine and the vine: an historical geography of viticulture and the wine trade Unwin, P. T. H	Hatcher Graduate SB 387.7 .U581 1991

The Origins and ancient history of wine McGovern, P.E., S.J. Fleming and S.H. Katz, eds.	Hatcher Graduate TP 549 .O75 1995

Alcohol in Western society from antiquity to 1800: a chronological history Austin, Gregory A.	Hatcher Graduate HV5020 .A971 1985

Drink: a social history of America Barr, Andrew	Shapiro Undergraduate TX 815 .B37 1999

Sugar
Tropical Babylons: sugar and the making of the Atlantic World, 1450-1680	Hatcher Graduate HD 9100.5 .T761 2004

Bittersweet: the story of sugar Macinnis, Peter	Flint TX 560 .S9 M3 2002

The sugar cane industry: an historical geography from its origins to 1914 Galloway, J. H	Hatcher Graduate HD 9100.5 .G291 1989

back to top
Fruits,vegetables
The history and social influence of the potato Salaman, Redcliffe N. (Redcliffe Nathan)	Hatcher Graduate SB 211 .P8 S16 1985

Bananas: an American history Jenkins, Virginia Scott	Hatcher Graduate HD 9259 .B3 U5 J46 2000

Bread
Six thousand years of bread: its holy and unholy history. Jacob, Heinrich Eduard	Hatcher Graduate CB 151 .J153

The bakers of Paris and the bread question, 1700-1775 Kaplan, Steven L.	Hatcher Graduate HD 9058 .B743 F8 K37 1996

Bread and the British economy, c1770-1870 Petersen, Christian	Hatcher Graduate HD 9058 .B743 G7 P48 1995

Legumes and grains
The origin and early cultures of the cereal grains and food legumes Chang, Te-tzu.	Hatcher Graduate - Asia Library Stacks DS 721 .C996 v.2

Rice: then & now Huke, E. H.	Hatcher Graduate SB 191 .R5 H92 1990

The art of rice: spirit and sustenance in Asia Hamilton, Roy W.	Fine Arts GR 265 .H351 2003

back to top




Sociology
Sociology on the menu: an invitation to the study of food and society Beardsworth, Alan	Introduction to the study of social and cultural consequences of food and eating; including critical examination of research into social, economic, physiological, ecological and symbolic dimensions of eating. Coverage includes social dimensions of the food system; origins of human subsistence; making of the modern food system; sociological perspectives on food and eating; social organization of eating; food, health and well-being; changing conceptions of diet and health; food risks, anxieties, and scares; dieting, fat, and body image; and patterns of preference and avoidance. Hatcher Graduate GT 2850 .B431 1997 Shapiro Undergraduate GT 2850 .B431 1997
Cooking, cuisine, and class: a study in comparative sociology Goody, Jack.	Observations on cooking in West Africa in the context of previous anthropological work on food and cooking. "Relates the differences in food preparation and consumption in societies to differences in their socio-economic structures, specifically in modes of production and communication." Hatcher Graduate GT2855 .G661 Shapiro Undergraduate GT2855 .G661

back to top Anthropology	Also see recommended resources for Cultural Anthropology
The raw and the cooked Lévi-Strauss, Claude	A classic work on the symbolic value of food in societies. Hatcher Graduate BL 304 .L673 1975 Shapiro Undergraduate BL304 .L673 1975
Researching food habits: methods and problems	An introduction to the study of anthropological perspectives on food, diet and nutrition, focuses on methodology, definition, concepts and perspectives. Hatcher Graduate GT 2850 .R471 2004
Food in the USA: a reader	Articles from several areas of food and culture studies to focused on the making of modern US foodways. Food writers and scholars address a series of questions about US culinary identity, consumption, economics and social ramifications of diet. Hatcher Graduate GT 2853 .U5 F6631 2002
The anthropology of food and body: gender, meaning, and power Counihan, Carole	Discusses culturally determined gender-power relations in the context of food and eating; topics include eating disorders, body dissatisfaction, bodily changes in reproduction, and gender differences; draws on ethnographic data from fieldwork in Europe and the United States. Hatcher Graduate GT 2850 .C681 1999 Shapiro Undergraduate GT 2850 .C681 1999
Food and evolution: toward a theory of human food habits	Includes articles from the perspectives of primatology, biological anthropology, archaeology, nutrition, psychology, agricultural economics, and cultural anthropology; sections on bioevolutionary antecedents and constraints, nutritional and biopsychological constraints, pre-state foodways: past and present, and the political economy and the political ecology of contemporary foodways. Hatcher Graduate GN407 .F651 1987

back to top

Archeology	Also see recommended resources for Classical Studies

Food, culture and identity in the Neolithic and early Bronze Age	Papers, from various archaeological perspectives, on food as cultural artifact and on scientific techniques for reconstructing prehistoric food habits. Topics include domestication, diet and culture, evidence from dental wear, and food as a metaphor for cultural identity Hatcher Graduate CC 65 .B86B .no.1117

Bad year economics: cultural responses to risk and uncertainty	"Explores the role of risk and uncertainty in human economics within an interdisciplinary and cross-cultural framework. Drawing on archaeology, anthropology, and ancient and modern history, the contributors range widely in time and space across hunting, farming and pastoralism, across ancient states, empires, and modern nation states. The aim, however, is a common one: to analyse in each case the structure of variability - particularly with regard to food supply - and review the range of responses offered by individual human communities" Hatcher Graduate GN 448.2 .B331 1989

Food in literature
Anglo-Saxon appetites: food and drink and their consumption in Old English and related literature Magennis, Hugh	Focuses on Old English poetry but includes extensive reference to Old English prose and texts in other early Germanic languages and Latin. Topics include the significance of drinking in the poetry; attitudes to food in Anglo-Saxon culture; and the place of food and drink in early medieval Christian teaching Hatcher Graduate 820.9 M192

Literary gastronomy	Essays on how food and dining are treated by 19th and 20th century authors. Hatcher Graduate PN 6071 .G3 L77 1988
back to top
The flavors of modernity: food and the novel Biasin, Gian-Paolo	Examines food images in the modern Italian novel, with considerable attention to metaphoric and symbolic meanings of food. Hatcher Graduate 850.9 B578sa t

Feeding culture: the pleasures and perils of appetite	Essays on the relation between culture and eating, as depicted in literature and film Hatcher Graduate - Order recieved

The ambiguity of taste: freedom and food in European romanticism Kolb, Jocelyne.	Discusses images of food in Romantic era tragedy and lyric poetry, with studies of Molière, Fielding, Byron, Heine, Goethe, and Hugo, plus references to Proust and Mann. Hatcher Graduate 809 K8215am

Of dishes and discourse: classical Arabic literary representations of food Gelder, Geert Jan van	Covers food-related themes in pre-Islamic and early Islamic poetry, including use in satire and parody, and alimentary metaphors; extensive bibliography. Hatcher Graduate PJ 7519 .F6 G45 2000

Food & Gender in Literature	There has been extensive recent interest in the relationship between food and gender, and in food in women's lives; below are some examples of this focus

Scenes of the apple: food and the female body in nineteenth- and twentieth-century women's writing	Hatcher Graduate PN 56.5 .W64 S281 2003 Shapiro Undergraduate PN 56.5 .W64 S281 2003

Consuming fictions: gender, class, and hunger in Dickens's novels Houston, Gail Turley	Hatcher Graduate 828 D548O H86

Food, consumption and the body in contemporary women's fiction Sceats, Sarah.	Hatcher Graduate 823 S289fn

back to top


Interdisciplinary
Food in society: economy, culture, geography Atkins, P. J. (Peter J.)	Good introduction to food studies as an interdiscipline; topics include food quality, safety and health debates; global food economics; and food as cultural and regional marker. Hatcher Graduate GN 407 .A8556 2001

Matters of taste: food and drink in seventeenth-century Dutch art and life Barnes, Donna R.	Catalogue of an exhibition at the Albany Institute of History and Art, with essays on food and drink in the context of Dutch still-life painting, drawing from the methods of art history, cultural history, and culinary history. Fine Arts ND 1393 .N43 B371 2002

The magic harvest: food, folklore and society Camporesi, Piero	Essays on the history and development of the Italian diet; topics include food history, food geography, symbolism, ritual, famine, and industrialization. Hatcher Graduate GT 2853 .I8 C3613 1993

Bread of dreams: food and fantasy in early modern Europe Camporesi, Piero.	A study of contemporary images of and ideas about food, diet, and hunger in Italy during the late Renassiance. Hatcher Graduate HC 240.9 .P6 C3513 1989

The land of hunger Camporesi, Piero.	A study of images of food and hunger in Italian folklore, discusses food-related rituals and food in the lives of different social strata. Hatcher Graduate 850.9 C198pa tC94

The culture of food Montanari, Massimo	A history of food in Europe, tracing sociological, economic, political, and demographic patterns, from a major contributor to the field of Food Studies Shapiro Undergraduate TX 353 .M7213 1996

Revolution at the table: the transformation of the American diet Levenstein, Harvey	Traces social transformation in America between1880 & 1930 as reflected in its eating habits; includes history of nutrition as profession, the home economics movement, and the rise of the food processing industry. Hatcher Graduate GT 2853 .U5 L481 1988 Shapiro Undergraduate GT2853.U5 L481 1988 Public Health GT 2853 .U5 L481 2003
back to top
Paradox of plenty: a social history of eating in modern America Levenstein, Harvey	Traces social, economic, and political factors influencing American diet from 1930 to the present, topics include convenience food, fast food, and changing ideas about family mealtimes. Hatcher Graduate GT 2853 .U5 L471 1993 Shapiro Undergraduate GT 2853 .U5 L471 1993 Hatcher Graduate GT 2853 .U5 L471 2003

Food, drink and identity: cooking, eating and drinking in Europe since the Middle Ages	Essays in history, sociology, anthropology, and cultural studies, with a focus on ways that food has helped form personal, group, and national identity Hatcher Graduate GT 2853 .E8 F64 2001 Shapiro Undergraduate GT 2853 .E8 F64 2001

The Lord's table: the meaning of food in early Judaism and Christianity Feeley-Harnik, Gillian	Explores how issues and ideas relating to food were used to address ethical questions and define group membership during an era of religious upheaval. Hatcher Graduate BR 115 .N87 F441 1994

back to top

Consumption & Economics

Also see the resources for Food Policy

Bibliography of food consumption surveys	Publication from the Food and Agriculture Organization of the United Nations. Nutrition Division, Food Consumption and Planning Branch; catalogs and summarizes food consumption surveys for 100+ countries Public Health RA11.B175 A45

Food demand analysis: problems, issues, and empirical evidence	Essays on economic theory and analytical procedures in the area of food demand and consumption behavior; focus on consumer demand theory. Hatcher Graduate HD9000.5 .F59471 1987

Consumption in the age of affluence: the world of food Fine, Ben	Argues for an interdisciplinary approach to food consumption, topics include food systems theory, with case studies from the sugar, dairy and meat systems, and influence of socioeconomic and cultural factors on diet. Shapiro Undergraduate HD 9000.5 .F521 1996

What's economics worth?: valuing policy research	Published for the International Food Policy Research Institute, includes papers on evaluating agricultural economics research, policy-related social science research in agriculture, and rice trade policies in Vietnam. Hatcher Graduate HB 74.5 .W531 2004

back to top

Databases

References may be found in a wide selection of general and subject-specific databases and journals. Below are a few examples of useful searches

Eating
Drinking
Cooking

Dining
Gastronomy
Cuisine

Foodways
Hunger
Nutrition

ECCO: Eighteenth Century Collection Online
Limited to authorized UM users
(through validated sign-on)

Contains many important early cookbooks, as well as books on health and diet
Try searches on:
Digestion
Cookery

EEBO: Early English Books Online
Limited to authorized UM users
(through validated sign-on)

Contains many important early cookbooks and works on food
Try searches on:
Cookery
Dining
Eating

Proquest Research Library
Limited to authorized UM users
(through validated sign-on)

Try searches on these terms in the "title" or "citation and abstract" fields

Beverage(s)
Cooking
Diet

Eating
Food
Recipe(s)
Restaurant(s)

JSTOR
Limited to authorized UM users
(through validated sign-on)

Periodicals useful for searching include:
The Journal of American Folklore
Journal of Economic history
Journal of Interdisciplinary History
Ethnohistory

Try searches on these subjects:
Foodways
Food
Cooking
Consumption

back to top

Early American imprints
Limited to authorized UM users
(through validated sign-on)

Series I
Evans (1639-1800)

Series II
Shaw-Shoemaker (1801-1819)

Look in these genres and subjects:

Genres	Subjects
Advertisements Almanacs Captivity narratives Catalogues Cookbooks County histories Diaries Travel literature Women as authors	Bakers and bakeries Catalogs, Commercial Distilleries Distilling industries Domestic economy Farm produce Flour and feed trade Flour mills Liquor traffic Markets Produce trade Salt mines and mining Slaughtering and slaughter-houses Sugar trade Tea trade Vintners

AnthroSource
http://www.anthrosource.net
Worldwide Internet access.

Developed by the American Anthropological Association
Try searches on:
Hunger
Foodways

Project Muse
Limited to authorized UM users
(through validated sign-on)

The Journal of Social History publishes reviews of many works of interest for Food Studies
Try searches on:
Foodways
Cusine

Recommended Resources at UM libraries

UM faculty with an interest in the study of food have recommended resources
within the disciplines of:
History
Cultural Anthropology
Classical Studies
Consumption Studies
Area Studies

back to top
History	Also see resources for General Histories and Histories of specific foods and beverages at the UM Libraries

Food and drink in history: selections from the Annales, économies, sociétes, civilisations, volume 5	Shapiro Undergraduate TX353 .F591

All Manners of Food: eating and taste in England and France from the Middle Ages to the Present Mennell, Stephen	Hatcher Graduate GT 2853 .G7 M461 1996

Food: a culinary history from antiquity to the present	Hatcher Graduate TX 353 .H5233 1999

Hunger in history: food shortage, poverty, and deprivation	Hatcher Graduate HC 79 .F3 H861 1990 Shapiro Undergraduate HC 79 .F3 H861 1990

back to top
Cultural Anthropology	Cultural Anthropology looks at food from two main perspectives: that of agriculture and production, and that of cooking, dining and other forms of consumption Also see subject resources for Anthropology at the UM Libraries
"Food habits: a selected bibliography" Wilson, Christine In Journal of Nutrition Education v. 5 no. 1 Suppl. 1	Buhr RA421 .J8988 Taubman Journals RA421 .J8988

Food and culture: a reader	Hatcher Graduate GT 2850 .F641 1997
Food and gender: identity and power	Hatcher Graduate GT 2850 .F7741 1998

Food in the USA: a reader	Hatcher Graduate GT 2853 .U5 F6631 2002

Sweetness and power: the place of sugar in modern history Mintz, Sidney Wilfred	Hatcher Graduate GT2869 .M561 1985

Tasting food, tasting freedom: excursions into eating, culture, and the past Mintz, Sidney Wilfred	Shapiro Undergraduate GT 2850 .M581 1996

back to top
Classical Studies

General
Food in the ancient world from A to Z Dalby, Andrew	Hatcher Graduate GT 2853 .G8 D35 2003 Shapiro Undergraduate GT 2853 .G8 D35 2003

Food in antiquity Wilkins, J. D. Harvey and M. Dobson, eds.	Hatcher Graduate GT 2860 .F661 1995

Food and society in classical antiquity Garnsey, Peter.	Hatcher Graduate GT 2853 .G8 G371 1999 Shapiro Undergraduate GT 2853 .G8 G371 1999

Food production
La Production du vin et de l'huile en Méditerranée (BCH Suppl. 26; 1993)	Hatcher Graduate 805 B94 C82 no.26

Risk and survival in ancient Greece: reconstructing the rural domestic economy Gallant, Thomas W	Hatcher Graduate HD 9015 .G82 G311 1991

Famine and Food Supply in the Graeco-Roman World: responses to risk and crisis Garnsey, Peter	Hatcher Graduate HD9015.G82 G371 1988 Electronic version: http://name.umdl.umich.edu/HEB01445
back to top
Cities, peasants, and food in classical antiquity: essays in social and economic history Garnsey, Peter.	Hatcher Graduate HT 114 .G371 1998

Ancient Greek agriculture: an introduction Isager, S. and J. E. Skydsgaard	Hatcher Graduate S 429 .I731 1992

Classical landscape with figures: the ancient Greek city and its countryside Osborne, Robin	Hatcher Graduate DF222 .O7211 1987 Electronic version http://name.umdl.umich.edu/HEB01482

Greece
Siren Feasts: A History of Food and Gastronomy in Greece Dalby, Andrew,	Hatcher Graduate TX 641 .D341 1996

Courtesans and Fishcakes: The Consuming Passions of Classical Athens Davidson, James N.	Hatcher Graduate HQ 1134 .D34 1997

Minoans and Mycenaeans: Flavours of their Times Tzedakis, Y. and H. Martlew, eds.	Hatcher Graduate DF 220 .M51 1999

Rome
Daily Life in Ancient Rome Carcopino, Jérôme,	Hatcher Graduate DG 272 .C263 2003
back to top
Empire of Pleasures: Luxury and Indulgence in the Roman Empire Dalby, Andrew	Hatcher Graduate 871 D137em Shapiro Undergraduate PA 6029 .L87 D351 2000

The Roman Banquet: Images of Conviviality Dunbabin, K.	Fine Arts TX 641 .D851 2003 Shapiro Undergraduate TX 641 .D851 2003

Consumption
Dangerous Tastes: The Story of Spices Dalby, Andrew	Hatcher Graduate TX 406 .D351 2000

The Classical Cookbook Dalby, Andrew	Hatcher Graduate TX 713 .D35 1996

The Cuisine of Sacrifice among the Greeks Detienne, Marcel.	Hatcher Graduate BL 795 .S23 D4713 1989

The Aesthetics of the Greek Banquet: images of wine and ritual Lissarrague, François	Fine Arts GT 2883 .G8 L773 1990

The Origins and Ancient History of Wine McGovern, P.E., S.J. Fleming and S.H. Katz, eds.	Hatcher Graduate TP 549 .O75 1995

Feasting
The Archaeology and Politics of Food and Feasting in Early States and Empire	Hatcher Graduate GT 2850 .A731 2003
back to top
Feasts: Archaeological and Ethnographic Perspectives on Food, Politics and Power Dietler, M. and B. Hayden, eds	Hatcher Graduate GT 3930 .F41 2001

"Feasts and females: gender ideology and political meals in the Andes" Gero, J. In Norwegian Archaeological Review 25 (1992): 1-6.	Hatcher Graduate DL1 .N92

Food and the Status Quest Wiessner, P. and W. Shieffenhovel, eds.,	Hatcher Graduate GN 407 .F6571 1996 Shapiro Undergraduate GN 407 .F6571 1996

Food shortage and fasting
The Body and Society: men, women and sexual renunciation in early Christianity Brown, Peter	Hatcher Graduate BT 708 .B771 1988 Electronic version: http://name.umdl.umich.edu/HEB01093

Holy Feast and holy fast: the religious significance of food to medieval women Bynum, Caroline Walker	Hatcher Graduate BR253 .B961 1986

Famine and Food Supply in the Graeco-Roman World: responses to risk and crisis Garnsey, Peter	Hatcher Graduate HD9015.G82 G371 1988 Electronic version: http://name.umdl.umich.edu/HEB01445

"Responses to food crisis in the ancient Mediterranean world." Garnsey,P. In Hunger in History: food shortage, poverty and deprivation	Hatcher Graduate HC 79 .F3 H861 1990 Shapiro Undergraduate HC 79 .F3 H861 1990

From Feasting to Fasting: The Evolution of a Sin Grimm, Veronika E	Hatcher Graduate BS 680 .F6 G751 1996 Shapiro Undergraduate BS 680 .F6 G751 1996
back to top

Power
Dining in a Classical Context W.J. Slater, ed.	Hatcher Graduate 880.9 D585

The Roman Banquet: Images of Conviviality Dunbabin, K.	Fine Arts TX 641 .D851 2003 Shapiro Undergraduate TX 641 .D851 2003

The Loaded Table: Representations of Food in Roman Literature Gowers, Emily	Hatcher Graduate 870.9 G723Ln

As the Romans Did: a sourcebook in Roman social history Shelton, Jo-Ann	Hatcher Graduate HN 10 .R7 S451 1998 Shapiro Undergraduate HN 10 .R7 S451 1998

Bread and Circuses: historical sociology and political pluralism Veyne, Paul	Hatcher Graduate JC 51 .V4413 1990

back to top
Consumption studies

The poetics of spice: romantic consumerism and the exotic Morton, Timothy	Hatcher Graduate 820.9 M8924

Consuming habits: drugs in history and anthropology	Hatcher Graduate GT 3010 .C651 1995 Shapiro Undergraduate GT 3010 .G651 1995 See especially these chapters: "Excitania:or, how enlightenment Europe took to soft drugs" Goodman, Jordan and "From coffeehouse to parlour: the consumption of coffee, tea, and sugar in north-western Europe in the seventeenth and eighteenth centuries" Smith, Woodruff

Refined tastes: sugar, confectionery, and consumers in nineteenth-century America Woloson, Wendy A.	Shapiro Undergraduate TX 783 .W651 2002

Consumption, food and taste: culinary antinomies and commodity culture Warde, Alan.	Hatcher Graduate GT 2850 .W2571 1997 Public Health GT 2850 .W2571 1997 Shapiro Undergraduate GT 2850 .W2571 1997

The invention of the restaurant: Paris and modern gastronomic culture Spang, Rebecca L.	Hatcher Graduate TX 910 .F8 S6671 2000

back to top
Area Studies	Nearly every nation, people, and geographic area has a food literature. However, sources vary widely in breadth and quality. Particularly, not all food literatures include general survey sources. The resources below were recommended by the Graduate Library Area Studies subject selectors and by scholars interested in the foodways of particular regions.

Africa
Cuisine et société en Afrique: histoire, saveurs, savoir-faire	Hatcher Graduate

Cuisine et nourriture chez les Gbaya de Centrafrique Roulon-Doko, Paulette.	Hatcher Graduate DT 474.6 .G32 R685 2001

Food and society in the Sudan	Hatcher Graduate AS 699 .S8 P57 1953

They keep their fires burning: conversations on food, manners and hospitality in Africa	Hatcher Graduate

Americas
America's first cuisines Coe, Sophie D	Hatcher Graduate F 1219.76 .F67 C641 1994

Eating in America: a history Root, Waverley Lewis	Public Health TX353 .R641 Shapiro Undergraduate TX353 .R641

Vivan los tamales!: la comida y la construcción de la identidad mexicana Pilcher, Jeffrey M	Hatcher Graduate GT 2853 .M49 P557 2001
back to top
Los sabores de la patria : las intrigas de la historia argentina contadas desde la mesa y la cocina Ego Ducrot, Víctor	Hatcher Graduate GT 2853 .A7 E46 1998

Asia and the Pacific
Asian food: the global and the local	Hatcher Graduate TX 641 .A85 2002 Public Health TX 641 .A85 2002

Food in Chinese culture: anthropological and historical perspectives	Hatcher Graduate GT 2853 .C6 F69

Zhongguo peng ren wen xian ti yao Zhen'gang,Tao	Annotated bibliography of Chinese cookery Buhr Z 5776.G2 C95

Zhongguo yin shi shi edited by Xu Hairong.	History of Chinese food and beverages Asia GT 2853.C5 Z458 (6 v.)

Savoirs et saveurs: l'identité culinaire des Birmans Robinne, Francois.	Hatcher Graduate DS 501 .E2 v.175

Shared wealth and symbol: food, culture, and society in Oceania and Southeast Asia	Hatcher Graduate GN663 .S491 1986

Food and Philippine culture: a study in culture and education Cabotaje, Esther Manuel	Hatcher Graduate TX360.P6 C116

Food in Tibetan life Rinjing Dorje	Hatcher Graduate TX724.5.C5 R58 1985
back to top
Food, society, and culture: aspects in South Asian food systems	Hatcher Graduate GT2853.A75 F6611 1986 Public Health GT2853.A75 F6611 1986

Indian food: a historical companion Achaya, K. T.	Hatcher Graduate TX 724.5 .I4 A641 1994

Europe
Food in Russian history and culture	Hatcher Graduate GT 2853 .R8 F661 1997

Bread and salt: a social and economic history of food and drink in Russia Smith, R. E. F. (Robert E. F.)	Hatcher Graduate HD9015.S652 S641 1984

The food of Italy Root, Waverley Lewis	Hatcher Graduate TX 360 .I8 R61 1992

The food of France Root, Waverley Lewis	Hatcher Graduate

Food & drink in Britain from the Stone Age to recent times Wilson, C. Anne.	Hatcher Graduate GT 2853 .G7 W75

La saveur des sociétés: sociologie des gouts alimentaires en France et en Allemagne Pfirsch, Jean-Vincent	Hatcher Graduate GT 2853 .F8 P45 1997

Garlic and oil: politics and food in Italy Helstosky, Carol	Hatcher Graduate TX 723 .H4551 2004

Bread & oil: Majorcan culture's last stand Graves, Tomás	Hatcher Graduate TX 641 .G7313 2002
back to top
La cultura de la alimentación en el mundo ibérico Oliver Foix, Arturo.	Hatcher Graduate GT 2853 .S7 O451 2000

Unsere t"agliche Kost: Geschichte und regionale Pr"agung Teuteberg Hans Jürgen	Hatcher Graduate GN 407 .T35 1986

Middle East
Culinary cultures of the Middle East	Hatcher Graduate GT 2853 .M628 C85 1994

Traditional foods in the Near East	Public Health RA 421 .F6871 no.50

Medieval Arab cookery	Hatcher Graduate

Patterns of everyday life (Formation of the classical Islamic world; v. 10)	Hatcher Graduate DS 36.855 .P38 2002

Resources at other institutions

Projects, collections, and departments

Guide to Culinary Library Collections in Canada and the United States	Opens in pdf format, requires Adobe Acrobat Reader to view http://www.bigarade.com/biblio/LibraryReport.pdf

Michigan State University Feeding America: The Historic American Cookbook Project	Digitized page images of 76 American cookbooks, with searchable full-text transcriptions. http://digital.lib.msu.edu/projects/cookbooks/index.html

Schlesinger Library, Harvard University Culinary collection	Large collection with wide coverage, including "culinary history, the culinary professions, gastronomy, the history of domestic life and management, and the role of food in history and culture." Manuscript holdings include papers of several important culinary figures. http://www.radcliffe.edu/schles/culinary.php

Mann Library Cornell University Hearth: home economics archive: research, tradition, history	"Core electronic collection of books and journals in Home Economics and related disciplines." http://hearth.library.cornell.edu/

Cornell University School of Hotel Administration Nestlé Library	Library serving the widely-respected hotel and restauraunt school http://www.nestlelib.cornell.edu/

New York University, Food Studies department	An innovative, interdisciplinary program offering degrees in Nutrition and Dietetics, Food Studies, Food and Restaurant Management, and Public Health. The site has links to departmental and faculty publications on various aspects of food http://education.nyu.edu/nutrition/

University of Barcelona Grewe collection	Spanish-langulage site for collection of 16th to 19th century works on gastronomy, cookery, and nutrition. http://www.bib.ub.es/grewe/grewe.htm

University of Iowa, Chef Louis Szathmáry collection	Louis Szathmáry was an influential chef and a passionate collector of cookbooks and manuscripts. His collection is a rich source for both American and European culinary history. Szathmáry collection http://www.lib.uiowa.edu/spec-coll/Bai/szathmary.htm Also see the Recipe pamphlets http://www.lib.uiowa.edu/spec-coll/Louis/chefpam-a-j.html and Finding Aid for Szathmary Culinary Manuscripts
http://www.lib.uiowa.edu/spec-coll/MSC/ToMsc550/MsC533/MsC533.htm
back to top
University of Adelaide, South Australia Research Centre for the History of Food and Drink	"The primary purpose of the Research Centre is the promotion of research in the history of food and drink in both an Australian and a global context from their production to consumption, in their relationship to national and international politics, society, and economy, and in their environmental and medical effects and cultural meanings." http://www.arts.adelaide.edu.au/centrefooddrink/ Also see the Recommended reading from Graduate Program in Gastronomy http://www.gastronomy.adelaide.edu.au/reading/

University of Adelaide, South Australia eBooks: Gastronomy	Full text. Mostly 19th & early 20th century, includes several very important works including Beeton's Book of Household Management and Brillat-Savarin's Physiology of Taste
http://etext.library.adelaide.edu.au/themes/gastronomy.html

Tulane University Louisiana Cookery, Cuisine, and Food Research in Special Collections	Focus is on the culinary heritage of Lousiana, including Cajun & Creole cooking and gastronomy. http://specialcollections.tulane.edu/Cuisine.html

Culinary Institute of America Conrad N. Hilton Library	The CIA programs are known for training culinary professionals to exacting standards.The Hilton Library collection serves the needs of the culinary programs and of culinary and gastonomic researchers. http://www.ciachef.edu/admissions/about/library.asp Search the library catalog http://www2.ciachef.edu/lm/hilton/search.html

Johnson & Wales College of Culinary Arts	One of the country's best-respected culinary training schools, with a collection focused on the needs of culinary students and professionals. http://www.jwu.edu/culinary/ Search the library catalog through