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 Anthropology of Food
Monday, 24 November 2014, 03:23 (03:23 AM) CST, day 328 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
FoodPressReleases.com

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
Italy
A Fistful of Rice.
A Fistfull of Rice
Nepal
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
U.S.A.
Eating rat.
"Eating Rat At
The New Year
"
Vietnam
National Geographic
Video
Desert People, boy eating "grub worm"
Desert People
Australia

 

 


Restaurants
(The History and Development of)

see also
individual item
and
Food HIstory

see also

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

Restaurant -- Wikipedia

The Food Timeline

Tehuacan maize.
Early Maize Cobbs -- Tehuacán Valley

In the News . . .


  • 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.

  • 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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