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Anthropology in the News

ANTH 3888 calendar: s2014


 Anthropology of Food
Sunday, 20 April 2014, 04:01 (04:01 AM) CDT, day 110 of 2014
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
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


Food Politics, Marion Nestle.


Foie Gras Wars, Mark Caro.


Banana: The Fate of the Fruit that Changed the World, Dan Koeppel.

In the News . . .

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Politics of Food

Anthropology of Food 3888
Spring Term, 2010
Ron Haxton

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.

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.

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.

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.

The Essential Mediterranean: How Regional Cooks Transform Key Ingredients into the World's Favorite Cuisines.

Mallos, Tess. The Food of Morocco: A Journey for Food Lovers. London: Murdoch Books, 2008.

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.

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.

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.

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. Renewing America’s Food traditions: Saving and Savoring the Continent’s most Endangered foods. White River Junction. VT: Chelsea Green, 2008.

Norman, Jill. Herbs and Spices: The Cooks Reference. NY: DK Publishing, 2007.

Marion Nestle’s Food Politics: How the Food Industry Influences Nutrition, Revised and Expanded Edition. Berkeley: University of California Press, 2007.

Nestle, Marion. Pet Food Politics: The Chihuahua in the Coal Mine. Berkeley, CA: University of California Press, 2010.

Nestle, Marion. Safe Food: The Politics of Food Safety. Berkeley, CA: University of Caliornia Press, 2010.

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.

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.)

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