Anthropology of Food 3888
Spring Term, 2010
Alexander, William. The $64 Tomato: How One Man Nearly Lost His Sanity in the Quest For the Perfect Garden. Chapel Hill: Algonquin, 2008.
Bassan, Ghillie. Flavors of Morocco: Recipes from North Africa. NY: Ryland, Peters, & Small, 2008.
Belasco, Warren. Meals to Come: A History of the Future of Food. Berkeley: University of California Press, 2006.
Bittman, Mark. Food Matters: Guide to Conscious Eating. NY: Simon and Schuster, 2008.
Bittman, Mark. The Best Recipes in the World: 1000 International Dishes. NY: Simon and Schuster, 2005.
Barnoum, Kim and Rory Freedman. Skinny Bitch Bun in the Oven: A Gutsy Guide to Becoming One Hot and Healthy Mother. NY: Running Press, 2008.
Buettner, Dan. The Blue Zone: Lessons for Living Longer from the People Who Live the Longest. Washington, D.C.: 2008.
Caldicott, Chris and Carolyn Calicott. The Spice Routes: Recipes and Lore. San Francisco: Soma Press, 2001.
Callenbach, Ernest. Ecotopia. NY: Bantam, 1972 (Reissue 2008).
Carson, Rachel. Silent Spring: 40th Anniversary Edition. NY: Houghton Mifflin, with essay by Edward O. Wilson. 1962, 2002.
Clover, Charles. The End of the Line: How Overfishing is Changing the World and What We Eat. Berkeley: University of California Press, 2006. (Note: A Documentary film has been made based on this book.)
Critser, Greg. Fat Land: How Americans Became the Fattest People in the World. Boston: Houghton Mifflin, 2003.
Crunpacker, Bunny. Sex Life of Food: Cooking is Foreplay, Eating is Making Love and Doing Dishes is the Morning After. NY: Thomas Dunne, 2007.
Dooley, Beth and Lucia Watson. Savoring the Seasons of the Northern Heartland. Minneapolis: University of Minnesota Press, 2004.
Eating Well Magazine: Special Section on The Mediterranean Diet. September, 2008.
Ferrieres, Madeleine. Sacred Cow Mad Cow: A History of Food Fears. New York: Columbia University Press, 2006.
Goodall, Jane. Harvest for Hope: A Guide to Mindful Eating. NY: Warner Books, 2005.
Hill, Tony. The Contemporary Encyclopedia of Herbs and Spices: Seasons for the Global Kitchen. NY: Wiley, 2004.
Hughes, Holly (Ed.). Best Food Writing of 2008. NY: Persus, 2008.
(Note: Annual editions 2000 through 2007.)
Imhoff, Daniel. Food Fight: Citizens Guide to Food and the Farm Bill. Berkeley: University of California Press, 2007.
Jenkins, Nancy Harmon. The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World Cuisines. NY: Harper Collins, 2003.
Jenkins, Nancy Harmon. The Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health. New York: Bantam Books, 2009.
Kamp, David. The United States of Arugula: How We Became a Gourmet Nation. NY: Broadway, 2006.
Knecht, G. Bruce. Hooked: Pirates, Poaching and the Perfect Fish. Rodale, 2006.
Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice. NY: Ballantine, 2008.
Mallos, Tess. The Food of Morocco: A Journey for Food Lovers. London: Murdoch Books, 2008.
McKibben, Bill. American Earth: Environmental Writing since Thoreau (anthology). Library of America, 2008.
McMillan, James. American Pest: The Losing War on Insects from Colonial Times to DDT. NY: Columbia University Press, 2008.
Mann, Charles. “Our Good Earth: The Future Rests on Soil.” National Geographic., September, 2008.
Mendelson, Anne. Milk: The Surprising Story of Milk Through the Ages. New York: Random House, 2008.
Menzel, Peter and Faith D'Aluisio. Man Eating Bugs: The Art and Science of Eating Insect. Berkeley: Ten Speed Press, 2003.
Mentzel, Peter and Faith D’Alusio. Hungry Planet: What the World Eats. Berkeley: Ten Speed Press, 2005. (Winner of the 2006 James Beard Prize for Outstanding Book on Food Matters. Forward by Marion Nestle.)
Mentzel, Peter and Faith D’Alusio. The Material World: A Global Family World, Berkeley: Ten Speed Press, 2003.
Merino, Noel, editor. Agricultural Subsidies: Opposing View Series. Farmington Hills: Green Haven, 2010.
Morris, Robert. The Blue Death: Disease, Disaster and the Water We Drink. NY: Harper Collins, 2007.
Morse, Kitty. The Scent of Orange Blossoms: Sephardic Cuisines from Morocco. Berkeley: Ten Speed Press, 2001.
Morse, Kitty. Couscous: Fresh and Flavorful Contemporary Recipes. San Francisco: 2000.
Nabhan, Gary. Coming Home to Eat: The Pleasures and Politics of Local Foods. New York: Norton, 2002.
Nabhan, Gary. Renewing America’s Food traditions: Saving and Savoring the Continent’s most Endangered foods. White River Junction. VT: Chelsea Green, 2008.
Nestle, Marion. What to Eat. New York: North Point, 2006.
Norman, Jill. Herbs and Spices: The Cooks Reference. NY: DK Publishing, 2007.
Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition. University of California Press, 2007.
Pollan, Michael. Food Rules: An Eaters Manual. New York: Penguin, 2009.
Schaeffer, Michael. One Nation Under Dog: Adventures in the New World of Prozac Popping Puppies, Dog Park Politics and Organic Pet Food. New York: Henry Holt, 2009.
Sortun, Ana. Spice: Flavors of the Eastern Mediterranean. NY: Harper Collins, 2006.
Tilson, Jake. A Tale of 12 Kitchens: Family Cooking in Four Countries. NY: Artisan Press, 2006.
Trubek, Amy. The Taste of Place: An Anthropological Journey into Terroir. Berkeley: University of California Press, 2008.
Roden, Claudia. The New Book of Middle Eastern Food: Expanded and Updated. NY: Knopf, 2001.
Roden, Claudia. Arabesque: A Taste of Morocco, Turkey and Lebanon. NY: Alfred Knopf, 2005.
USDA: The Census of Agriculture
Weinstein, Jay. The Ethical Gourmet: How to Enjoy Great Food That is Humanely Raised, Sustainable, Non-Endangered and That Replenishes the Earth. NY: Broadway Books, 2006.
Wild, Antony. Coffee: A Dark History. NY: W. W. Norton, 2004.
Wilson, Bee. “The Last Bite: Is the World’s Food System Collapsing?” The New Yorker, May 19, 2008.
Wolfert, Paula. Couscous and Other Good Food from Morocco. NY: Harper & Row, 1971.
Wolfert, Paula, The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. Hoboken: Wiley, 2008.
Wright, Clifford. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbery Corsairs with More than 500 Recipes. NY: William Morrow, 1999. (Winner of the James Beard Technical Subject Book of the Year, 2000.)