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 Anthropology of Food
Sunday, 20 April 2014, 04:01 (04:01 AM) CDT, day 110 of 2014
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Banana: The Fate of the Fruit that Changed the World, Dan Koeppel.

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Politics of Food
Bibliography

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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