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 Anthropology of Food
Wednesday, 25 November 2015, 12:19 (12:19 PM) CST, day 329 of 2015
BBC Food
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Wikipedia Categories: Food and Drink | History of Food and Drink | Historical Foods |
World Clock Cf.: Food Production and Animal Slaughter

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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
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Desert People, boy eating "grub worm"
Desert People

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(The History and Development of)

 In the News

see also
individual item
  Food HIstory

see also

see also individual countries and cultures, and individual foods . . .



The Food Timeline

In the News . . .

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

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

  • 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.

  • 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.

  • Mckenzie, William A. Dining Car To The Pacific: The "Famously Good" Food of the Northern Pacific Railway. Minneapolis, MN: University of Minnesota Press, 2004.

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

  • Parasecoli, Fabio, and Peter Scholliers (Eds.). A Cultural HIstory of Food, Vols. 1-6. Bloomsbury/Berg, 2012.

  • Porterfield, James D. Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisine. New York: St. Martin's Press, 1993.

  • Revel, Jean-Francois. Culture and Cuisine: A Journey Through the History of Food. London: Doubbleday, 1972. [Da Capo, 1984]

  • Sewell, Ernestine, and Joyce Gibson Roach. Eats: A Folk History of Texas Foods. Fort Worth: Texas Christian University Press, 1989.

  • Shore, Elliott. "Dining Out." In Paul Freedmn, Ed.Food: The History of Taste. Berkeley: University of Clifornia Press, 2007.

  • Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. Columbia University Press, 2011.

  • Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2011.

  • Steingarten, Jeffrey. It Must've Been Somethin I Ate. NY: Alfred A. Knopf, 2002.
  • Tannahill, Reay. Food in History, Revised Edition. NY: Three Rivers Press, 1988.

  • To Live and Dine in L.A. -- A Project of The Library Foundation of Los Angeles Based on the Menu Collection of the Los Angeles Public Library

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

  • Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.

  • What's On the Menu -- New York Public Library

  • 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.

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