A    B    C    D    E    F    G    H    I    J    K    L    M    N    O    P    Q    R    S    T    U    V    W    X    Y    Z

~ Google advanced
~ Google scholar
~ Google books
~ Google images
~ Google Translate
~ Google URL Shortener
~ Blenco Search
The World Fact Book -- CIA
UMD Library Main Catalog

 Anthropology in the News

ANTH 3888Calendar f2017  s2018


 Anthropology of Food

to Sweet Treats around the World

Sunday, 19 November 2017, 23:47 (11:47 PM) CST, day 323 of 2017
BBC Food
Wikipedia: Food | Food and drink | Food culture | Food history | Food Portal |
Wikipedia Categories: Food and Drink | History of Food and Drink | Historical Foods |
World Clock Cf.: Food Production and Animal Slaughter

Food and Drug Administration Wire
OWL logo, Online Writing Lab, Purdue University.
Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.
"Palermo, Sicily
A Fistful of Rice.
A Fistfull of Rice
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
Eating rat.
"Eating Rat At
The New Year
National Geographic
Desert People, boy eating "grub worm"
Desert People

In the News . . .

  • 1850s & 1860s Hotel and Restaurant Menus -- University of Houston

  • 18th Century Tavern Food on the Menu -- Past Horizons (13 September 2011)

  • 25 people who changed food in America -- Gourmet

  • Albala, Ken. The Food History Reader: Primary Sources. Bloomsbury/Berg, 2013.

  • Albala, Ken. Three World Cuisines Italian, Mexican, Chinese. AltiMira, 2012.

  • Afroculinaria -- Michael W. Twitty

  • Agropolis Museum: Food and Agricultures of the World

  • Alexander, Kelly, and Cynthia Harris. Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Gotham, 2008.

  • Ancient DNA Reveals Ingredients of Roman Medicine -- Nature (09 September 2010)

  • Belasco, Warren. Food: The Key Concepts. Bloomsbury/Berg, 2009.

  • Big Business: Food Production, Processing & Distribution in the North 1850-1900 -- American Antiquarian Society (AAS)

    ["This online exhibition from the American Antiquarian Society (AAS) takes readers deep into the workings of American food production between the years 1850 and 1900. Here readers may scout chromolithographs, trade catalogues, trade cards, and product labels to better understand the rapidly changing world of agricultural practices in the late nineteenth century, as well as the shifting technologies that led to innovations in manufacturing, transport, refrigeration, and other game changers. After reading the erudite introduction on the home page, readers may like to browse through sections dedicated to Farming, Seed Catalogues, Manufacturing, Trade Cards, Shopping, and Food Labels. Each section is packed with excellent overviews paired with original source materials".[CNH, The Scout Report, April 8, 2016, Volume 22, Number 14.]

  • Brothwell, Don R., and Patricia Brothwell. Food in Antiquity: A Survey of the Diet of Early People. London: Thames & Hudson, 1969. (The Johns Hopkins University Press; Expanded edition, 1997.)

  • Buchanan, David. Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter. Chelsea Green, 2012.

  • Caldwell, Andrew. Their Last Suppers: Legends of History and Their Final Meals. Kansas City, MO: Andrews McMeel, 2010.

  • Caldicott, Chris and Carolyn. The Spice Routes. London: Francis Lincoln (reprinted by Soma), 2001.

  • The Cambridge World History of Food

  • Carroll, Abigail, Three Squares: The Invention of the American Meal. NY: Basic Books, 2013.

  • ChristopherColumbus-HisGastronomicPersona -- Luccio Sorré

  • Chrzan, Janet, and John Brett (Eds.). Food Culture: Anthropology, Linguistics, and Food Studies. Brooklyn, NY: Berghahn, 2016.

  • Clarkson, Janet. Food History Almanac. Lanham, MD: Altamira Press, 2013.

  • Coe, Sophie D., and Michael D. Coe. The True History of Chocolate, Third Edition. London: Thames & Hudson, 2013 [1996].

  • Craughwell, Thomas J. Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America. Quirk Books, 2012

  • Culinary History Collection -- Special Collections' Digitized Manuscripts, University Libraries, Virginia Tech

  • de Vries, Arnould. Primitive Man and His Food. Chiccago: Chandler, 1952. [1900]

  • Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Boulder, CO: Westview, 2003.

  • Fernandez-Armesto, Felipe. Food: A History. NY: The Free Press, 2001. [Republished as Near a Thousand Tables: A History of Food.]

  • Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food. NY: The Free Press, 2002.

  • Fenton, Alexander, and E. Kisban (Eds.). Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald, 1986.

  • Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Eds. 2000. Food: A Culinary History. Penguin. [Histoire de l'alimentation. 1996. Guis. Laterza 7 Figli, Rome, Bari/Librairie Arthème Fayard.]

  • Food History -- Clifford A. Wright

  • Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence -- Janet Clarkson. Landham, MD: Rowman & Littlefield
  • The Food Timeline – Lynne Olver, Morris County Library NJ

  • Food: Transforming the American Table, 1950-2000 -- National Museum of American History, Smithsonian

  • Fraser, Evan D.G., and Andrew Rimas. Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations. NY: Free Press, 2010.

  • Freeman, June. The Making of the Modern Kitchen: A Cultural History. Bloomsbury/Berg, 2004.

  • Freedman, Paul H. Food: the History of Taste. Berkeley, Ca: University of California Press, 2007.

  • French Farmers Civilised Britain -- Telegraph (03 December 2009)

  • Gastropod -- [Gastropod looks at food through the lens of science and history] Cynthia Graber and Nicola Twilley

  • Goody, Jack. Food and Love: A Cultural History of East and West. London and New York: Verso, 2010 [1998].

  • Greco, Gina L. and Christine M. Rose (Trans.). The Good Wife's Guide: A Medieval Household Book [Le Ménagier de Paris, 14th Century]. Ithaca, NY: Cornell University Press, 2009.

Pandora's Seed: The Unforseen Cost of Civilliation, Spencer Wells (NY: Random House, 2010).


  • Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.

  • Tannahill, Reay. 1988. Food in History, Revised Edition. NY: Three Rivers Press.

  • Tse, Helen. Sweet Mandarin: The Courageous True Story of Three Generations of Chinese Women and Their Journey from East to West. St. Martin's. 2008.

  • Top Food Was Olives in Time of the Ancient Mariner -- Reuters (12 August 2010)

  • Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.

  • Tracking the True Tale of Turkeys -- EurekAlert (11 June 2010)

  • Twitty, Michael W. The Cooking Gene: A Journey Through African-American Culinary History in the Old South. NY: HarperCollins Amistad, 2017.

  • Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Island, 2010.

  • Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.

  • Warner, Melanie. Pandora’s Lunchbox: How Processed Food Took Over the American Meal. NY: Scribner, 2013.

  • Wells, Spencer. Pandora's Seed: The Unforeseen Cost of Civilization. NY: Random House, 2010.

  • What's Cooking Uncle Sam? -- National Archives Museum

  • Wilkins, John. M. and Shaun Hill. Food in the Ancient World. Wiley-Blackwell, 2006.

  • Williams, Jacqueline. Wagon Wheel Kitchens: Food on the Oregon Traili. Lawrence: University Press of Kansas, 1993.

  • Williams, Susan. Food in the United States, 1820s-1890. Westport, CT: Greenwood, 2006.

  • Wilson, C. Anne. Food for the Community: Special Diets for Special Groups. Edinburgh University Press, 1993.

  • Wilson, Charles. History of Unilever: A Study in Economic Growth and Social Change, New Edition, Vols. I and II. Cassell, 1997. [Originally published 1954.]

  • Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan. Tequila: A Natural and Cultural History. Tucson, AZ: University of Arizona Press, 2004.

 Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.

Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.

New analyses of similar pottery fragments suggest people have been enjoying chocolate for more than 3,000 years—about 500 years earlier than previously believed

Eat not this flesh, Frederick J. Simoons
Near a Thousand Tables
Switness and Power, Sidney Mintz.
Cod, Mark Kurlansky.
The True History of Chocolate, Sophie Coe and Michael D. Coe.
Nathaniel's Nutmeg:, Giles Milton.
Food in History, Reay Tannahill.
The Spice Routes, Chris and Carolyn Caldicott.
A History of the World in 6 Glasses, Tom Standage.
Pandora's Seed: The Unforseen Cost of Civilliation, Spencer Wells (NY: Random House, 2010).
Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus annd Girous, 2006. [English translation by Anne Milano Appel, 2009].
Maguelonne Toussaint-Samat
Andrew Caldwell
Maguelonne Toussaint-Samat

© 1998 - 2018 Timothy G. Roufs — All rights reserved
    Envelope: E-mail

Page URL: http:// www.d.umn.edu /cla/faculty/troufs/anthfood/afhistory.html
Last Modified Friday, 03 November 2017, 23:09 (11:09 PM) CDT, day 307 of 2017
Site Information / Disclaimers ~ Main A-Z Index


View Stats