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 Anthropology in the News


ANTH 3888Calendar s2018

Canvas

 Anthropology of Food


to Sweet Treats around the World

Friday, 20 April 2018, 20:55 (08:55 PM) CDT, day 110 of 2018
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
FoodPressReleases.com

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
Italy
A Fistful of Rice.
A Fistfull of Rice
Nepal
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
U.S.A.
Eating rat.
"Eating Rat At
The New Year
"
Vietnam
National Geographic
Video
Desert People, boy eating "grub worm"
Desert People
Australia

Canvas

Food History

and

Food and History

In the News

see also
individual item(s)

and
Restaurants, The History and Development of
Food Archaeology
Prehistoric Food
Meals / Mealtime
Food Science
Locavore

see also

see also individual countries and cultures, and individual foods . . .
Medieval Cookery
Ancient Civilizations
Animal Domestication
Anthropological Ecology
Early Agriculture
Plant Domestication
Prehistoric Dentistry
Prehistoric Diets
Prehistoric Food
Sustainable Agriculture

Food Bibliography
"Food and Bio-Physical Anthropology" Bibliography
"Vancouver" style citations

Domestication -- Wikipedia

  The Food Timeline

In the News . . .


Canvas
  • 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)

  • Barber, Dan. The Third Plate: Field Notes on the Future of Food. NY: Penguin, 2014.

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

  • The Best Books on Food, Food & History of Food

  • 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.

  • Essig, Mark. Lesser Beasts: A Snout-to-Tail History of the Humble Pig. NY: Basic Books, 2015.

  • 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 of Food

  • 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
  • Food History Jottings -- Ivan Day

  • 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.
Canvas
  • Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.

  • Haley, Andrew P. Turning the Tables: Restaurants and the Rise of the American Class, 1880-1920. University of North Carolina Press, 2011.

  • Hedgepeth, William. The Hog Book. Athens, GA: University of Georgia Press, 1978.

  • Herman, Judith, and Marguerite Shalett Herman. The Cornucopia: Being A Kitchen Entertainment and Cookbook . . . Between the Years 1390 and 1899. NY: Harper & Row, 1973.

  • Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].

  • Hess, John L., and Karen Hess. The Taste of America. NY: Viking / Grossman Publishers, 1977.

  • Higman, B. W. How Food Made History. Wiley-Blackwell, 2011.

  • History of Food -- Teaching the Food System, Johns Hopkins Bloomberg School of Public Health

  • History of Horticulture, Purdue University

  • The History of Pie -- Warren & Warren, everythingPIES.com

  • Horwitz, Richard P. Hog Ties: What Pigs Tell Us About America. NY: St. Martin's, 1998.

  • Jotischky, Andrew. A Hermit's Cookbook: Monks, Food & Fasting in the Middle Ages. Continuum, 2011.

  • Khosrova, Elaine. Butter: A Rich History. Chapel Hill, NC: Algonquin Books, 2016.

  • Kiple, Kenneth F. and Kriemhild Coneè Ornelas (Eds.) The Cambridge World History of Food (2-Volume Set). Cambridge University Press, 2000.

  • Klemettilä, Hannele. The Medieval Kitchen: A Social History with Recipes. London: Reaktion, 2012.

  • Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus and Giroux, 2006. [English translation by Anne Milano Appel, 2009]

  • Krondl, Michael. The Donut: History, Recipes, and Lore from Boston to Berlin. Chicago: Chciago Review Press, 2014.

  • Kurlansky, Mark. The Big Oyster: History on the Half Shell. NY: Random House, 2007.

  • Kurlansky, Mark. Cod: A Biography of the Fish That Changed the World. NY: Penguin, 1998.

  • Kurlansky, Mark. The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal. NY: Riverhead, 2009.

  • Kurlansky, Mark. Salt: A World History. NY: Penguin, 2003.

  • Larousse Gastronomique -- Wikipedia

  • Le, Stephen. 100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today. NY: Picador, 2016.

  • Le Fanu, James, M.D. The Rise and Fall of Modern Medicine: Revised Edition. NY: Basic Books, 2012.

  • Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet . University of California Press, 2003.

  • Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition . University of California Press, 2003.

  • Lunch Hour NYC -- New York Public Library

  • Mariani, John F. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us For 350 Years. Morrow, MI: University of Michigan, 1991.

  • McNeil, Cameron (Ed.). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville, FL:University Press of Florida, 2009.

  • Medieval diet aids healthy eating message -- BBCNews (04 September 2010)

  • Mendelson, Anne. Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking [Irma S. Rombauer and Marion Rombauer Becker]. NY: Henry Holt, 1996.

  • Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..

  • Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.
    [Have you ever wondered why the English use the word "biscuit" instead of the Dutch word "cookie" (koekje)?]

  • Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. NY: Penguin, 1986.

  • Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past. Boston: Beacon, 1996.

  • Montgomery, David R. Dirt: The Erosion of Civilization. Berkeley: University of California Press, 2012.

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

Canvas

  • Stoney, Mrs. Samuel G. (Compiler). Carolina Rice Cook Book. Charleston, SC, 1901. In Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].

  • 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, 2017.

The Cooking Gene, Michael W. Twitty

  • 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.

  • Weiss, Brad. Real Pigs: Shifting Values in the Field of Local Pork. Durham: Duke University Press, 2016.

  • 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.

  • Zaraska, Marta. Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat. NY: Basic Books, 2016.

  • Ziegelman, Jane, and Andrew Coe. A Square Meal: A Culinary History of the Great Depression. NY: HarperCollins, 2016.


 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.
Frederick J. Simoons
Felipe Fernández-Armesto
Sidney Mintz
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.
Sophie Coe
Michael D. Coe
Giles Milton
Reay Tannahill
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
Tom Standage
Spencer Wells
Andrew Caldwell
Maguelonne Toussaint-Samat
Canvas
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