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 Anthropology of Food
Saturday, 28 November 2015, 08:58 (08:58 AM) CST, day 332 of 2015
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 . . .

Soda Politics, Marion Nestle.

  • Adams, Carol J. The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory. NY: Continuum, 2011. [20th Anniversary Edition]

  • Advertising Law and Ethics -- College of Communication, University of Texas at Austin

  • Allen, Patricia, and Carolyn Sachs. "Women and food chains: The gendered politics of food." TAKING FOOD PUBLIC: Redefining Foodways in a Changing World (2013): 23.

  • Bellows, Anne C., Flavio L.S. Valente, Stephanie Lemke, María Daniela Núñez Burbano de Lara, (Eds.). Gender, Nutrition, and the Human Right to Adequate Food. NY: Routledge, 2015.

  • Bentley, Amy. Eating for Victory: Food Rationing and the Politics of Domesticity. University of Illinois Press, 1998.

  • Bittman, Mark. Food Matters: Guide to Conscious Eating. NY: Simon and Schuster, 2008.

  • Bernstein, Henry. Class Dynamics of Agrarian Change. Boulder, CO: Lynne Rienner, 2010.

  • Bobrow-Strain, Aaron. White Bread: A Social History of the Store-Bought Loaf. Boston, MA: Beacon Press, 2012.

  • Booth, Sue, and John Coveney. Food Democracy: From Consumer to Food Citizen . NY: Springer, 2015.

  • Brown, Lester R. Full Planet, Empty Plates: The New Geopolitics of Food Scarcity. NY: WW Norton & Company, 2012.

  • Caro, Mark. The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's Fiercest Food Fight. NY: Simon & Schuster, 2009.

  • The Center for Genomic Gastronomy ["The Center for Genomic Gastronomy Is an artist-led think tank that examines the biotechnologies and biodiversity of human food systems"]

  • Council for Agricultural Science and Technology (CAST)

  • Dairy and the US Congress -- University of Vermont Libraries

  • De Cássia Vieira Cardoso, Ryzia, Michèle Companion, and Stefano Roberto Marras, Eds. Street Food: Culture, Economy, Health and Governance. NY: Routledge, 2014.

  • Fine, Ben. The political economy of diet, health and food policy. Routledge, 2013.

  • Food First

  • Hauter, Wenonah. Foodopoly: The Battle Over the Future of Food and Farming in America. New Press, 2012.

  • Helstosky, Carol F. Garlic and Oil: Food and Politics in Italy. Bloomsbury/Berg, 2005.

  • Hesterman, Oran B. Fair Food: Growing a Healthy, Sustainable Food System for All. NY: Perseus/Public Affairs, 2011.

  • Hughes, Holly, Ed. Best food Writing 2009. Philadelphia, PA: Da Capo / Perseus, 2009.
    • Series includes 2000 to present

  • Humble, Nicola. The Literature of Food: An Introduction from 1830 to Present. Bloomsbury/Berg, 2013.

  • Johnson, Josee, and Shyon Baumann. Foodies: Democracy and Distinction in the Gourmet Foodscape. NY: Routledge, 2010.

  • Koch, Shelley L. A Theory of Grocery Shopping: Food, Choice and Conflict. Bloomsbury/Berg, 2012.

  • Lawrence, Felicity. Eat Your Heart Out: Why the Food Business is Bad for the Planet and Your Health. London: Penguin Books, 2008.

  • Lawrence, Felicity. Not on the Label: What Really Goes into The Food on Your Plate, Revised Edition. London: Penguin Books, 2013.

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

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

  • Lien, Marianne (Ed.). The Politics of Food. Bloomsbury/Berg, 2004.

  • Leonard, Christopher. The Meat Racket: The Scret Takeover of America's Food Business. NY: Simon & Schuster, 2014.

  • Markowitz, Lisa, and John A. Brett (Eds.). U.S. Food Policy: Anthropology and Advocacy in the Public Interest. Routledge, 2012.

  • Millstone, Erik, and Tim Lang. The Atlas of Food: Who Eats What, Where, and Why. Berkeley, CA: University of California Press, 2008.

  • Morgan, Dan. Merchants of Grain: The Power and Profits of the Five Giant Companies at the Center of the World's Food Supply. iUniverse, 2000 [Originally published by Viking, 1979].

  • Morton, Paula E. Tortillas: A Cultural History. Albuquerque: University of New Mexico Press, 2014.

  • Nestle, Marion. Eat Drink Vote: An Illustrated Guide to Food Politics. Rodale, 2013.

  • Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition, Revised and Expanded Edition. Berkeley: University of California Press, 2013.

  • 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 California Press, 2010.

  • Nestle, Marion, and Malden Nesheim. Why Calories Count: From Science to Politics. University of California Press, 2012.

  • Open Secrets -- Center for Responsive Politics [The Center for Responsible Politics was originally founded in 1983 by a bipartisan team of United States senators who were concerned about the increasing influence of money in American politics. The Center's OpenSecrets website came online just after the 1996 elections, and has been publishing analyses of money in politics ever since. The site's landing page, where readers can find daily blog entries and up-to-date coverage of the intersection of money and politics, is a good place to start. From there, readers may delve into four categories, including Politicians & Elections, Influence & Lobbying, News & Analysis, and Resources. The Resources page is especially compelling. Here readers may explore frequently asked questions, download a Follow the Money handbook, and even proffer an iPhone App. They may also participate in creating mashups with the Center's bulk data. -- CNH, The Scout Report, July 31, 2015 -- Volume 21, Number 29.]

  • Paarlberg, Robert. Food Politics: What Everyone Needs to Know. NY: Oxford University Press, 2010.
    ["For a biased assessment of global food politics, Robert Paarlberg's Food Politics ought to be called on the carpet for its lack of transparency. The subtitle, What Everyone Needs to Know, alleges that the reader will be informed about the multiple dimensions of a complex global problem. Instead, the book leans heavily toward the perspective of large, industrialized agriculture. The author also fails to present his complete biography (found online in a quick Google search), which includes being a member of the Biotechnology Advisory Council to the CEO of the Monsanto Company. . . ." Sacramento Book Review -- May 24, 2010.]

  • Pachirat, Timothy. Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight. New Haven: Yale University Press, 2011.

  • Patel, Raj. Stuffed and Starved: The Hidden Battle for the World Food System. Brooklyn, NY: Melville House, 2008.

  • Pinstrup-Anderson, Per, and Derrill D. Watson II, Food Policy for Development Countries: The Role of Government in Global, National, and Local Food Systems, Cornell University Press, 2011.

  • The Psychology, Biology and Politics of Food -- Kelly Brownell, Open Yale Courses, Fall 2008.

  • Roberts, Paul. The End of Food. Boston: Houghton Mifflin, 2008.

  • Robin, Marie-Monique. The World According to Monsanto. New Press, 2012.
  • Rousseau, Signe. Food Media: Celebrity Chefs and the Politics of Everyday Interference. Bloomsbury/Berg, 2012.

  • Schmidt, Ted. P. The Political Economy of Food and Finance. NY: Routledge, 2016.

  • Simon, Michele. Appetite for Profit: How the Food Industry Undermines Our Health, and How to Fight Back. NY: Nation/Avalon Publishing Co., 2006.

  • Stock, Paul V., Michael Carolan, and Christopher Rosin, (Eds.). Food Utopias: Reimagining Citizenship, Ethics and Community. NY: Routledge, 2015.

  • Sutton, David; Naguib, Nefissa; Vournelis, Leonidas; and  Dickinson, Maggie. "Food and Contemporary Protest Movements," in Food, Culture and Society: An International Journal of MultidisciplinaryResearch, Volume 16, Number 3, September 2013, pp. 345-366(22).

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

  • USDA
  • Wallace Center -- Winrock International

  • Watson, James L., and Melissa L. Caldwell (Eds.). The Cultural Politics of Food and Eating. Oxford: Blackwell, 2005.

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

  • Young, Elizabeth M. Food and development. Routledge, 2013.

Foie Gras Wars, Mark Caro.


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

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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 the present)

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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