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Anthropology of Food

to Sweet Treats around the World

What FoodAnthro is Reading Now . . .
. Wednesday, 24 July 2024, 21:36 (09:36 PM) CDT, day 206 of 2024 .
BBC Food
The Gardian News/ The GardianAnimals Farmed/

World Food and Water Clock
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.
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

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Anthroplogy of Food

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Food History


Food and History

In the News

see also
individual item(s)

Restaurants, The History and Development of
Food Archaeology
Prehistoric Food
Meals / Mealtime
Food Science

see also

see also individual countries and cultures, and individual foods . . .
Medieval Cookery
Ancient Civilizations
Animal Domestication
Anthropological Ecology
Early Agriculture
Plant Domestication
Prehistoric Dentistry
Prehistoric Diets
Prehistoric Food
Sustainable Agriculture

Food Bibliography
"Food and Bio-Physical Anthropology" Bibliography
"Vancouver" style citations

Domestication -- Wikipedia

  The Food Timeline

In the News . . .

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  • Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.

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

  • Hedgepeth, William. The Hog Book. Athens, GA: University of Georgia Press, 1978.

  • Herman, Judith, and Marguerite Shalett Herman. The Cornucopia: Being A Kitchen Entertainment and Cookbook . . . Between the Years 1390 and 1899. NY: Harper & Row, 1973.

  • Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].

  • Hess, John L., and Karen Hess. The Taste of America. NY: Viking / Grossman Publishers, 1977.

  • Higman, B. W. How Food Made History. Wiley-Blackwell, 2011.

  • History of Food -- Teaching the Food System, Johns Hopkins Bloomberg School of Public Health

  • History of Horticulture, Purdue University

  • The History of Pie -- Warren & Warren,

  • Holland, Leandra Zim, Feasting and Fasting with Lewis & Clark: A Food and Social History of the Early 1800s. Emigrant, MT: Old Yellowstone Publishing, 2003.

  • Horwitz, Richard P. Hog Ties: What Pigs Tell Us About America. NY: St. Martin's, 1998.

  • Jotischky, Andrew. A Hermit's Cookbook: Monks, Food & Fasting in the Middle Ages. Continuum, 2011.

  • Khosrova, Elaine. Butter: A Rich History. Chapel Hill, NC: Algonquin Books, 2016.

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

  • Klemettilä, Hannele. The Medieval Kitchen: A Social History with Recipes. London: Reaktion, 2012.

  • Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus and Giroux, 2006. [English translation by Anne Milano Appel, 2009]

  • Krondl, Michael. The Donut: History, Recipes, and Lore from Boston to Berlin. Chicago: Chciago Review Press, 2014.

  • Kurlansky, Mark. The Big Oyster: History on the Half Shell. NY: Random House, 2007.

  • Kurlansky, Mark. Cod: A Biography of the Fish That Changed the World. NY: Penguin, 1998.

  • Kurlansky, Mark. The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal. NY: Riverhead, 2009.

  • Kurlansky, Mark. Salt: A World History. NY: Penguin, 2003.

  • Laudan, Rachel. Cuisine and Empire: Cooking in World History. Berkeley, Calif: University of California Press, 2015.

  • Larousse Gastronomique -- Wikipedia

  • Le, Stephen. 100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today. NY: Picador, 2016.

  • Le Fanu, James, M.D. The Rise and Fall of Modern Medicine: Revised Edition. NY: Basic Books, 2012.

  • 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.

  • Lunch Hour NYC -- New York Public Library

  • 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.

  • McNeil, Cameron (Ed.). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville, FL:University Press of Florida, 2009.

  • Medieval diet aids healthy eating message -- BBCNews (04 September 2010)

  • Mendelson, Anne. Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking [Irma S. Rombauer and Marion Rombauer Becker]. NY: Henry Holt, 1996.

  • Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..

  • Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.
    [Have you ever wondered why the English use the word "biscuit" instead of the Dutch word "cookie" (koekje)?]

  • Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. NY: Penguin, 1986.

  • Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past. Boston: Beacon, 1996.

  • Mol, Annemarie. Eating in Theory. Durham, London: Duke University Press, 2021.

  • Montgomery, David R. Dirt: The Erosion of Civilization. Berkeley: University of California Press, 2012.

Pandora's Seed: The Unforseen Cost of Civilliation, Spencer Wells (NY: Random House, 2010).

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  • Stoney, Mrs. Samuel G. (Compiler). Carolina Rice Cook Book. Charleston, SC, 1901. In Hess, Karen. The Carolina Rice Kitchen: The African Connection. Columbia, SC: University of South Carolina Press, 1998 [1992].

  • Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.

  • Tannahill, Reay. 1988. Food in History, Revised Edition. NY: Three Rivers Press.

  • Tse, Helen. Sweet Mandarin: The Courageous True Story of Three Generations of Chinese Women and Their Journey from East to West. St. Martin's. 2008.

  • Top Food Was Olives in Time of the Ancient Mariner -- Reuters (12 August 2010)

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

  • Tracking the True Tale of Turkeys -- EurekAlert (11 June 2010)

  • Twitty, Michael W. The Cooking Gene: A Journey Through African American Culinary History in the Old South. NY: HarperCollins, 2017.

The Cooking Gene, Michael W. Twitty

  • Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Island, 2010.

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

  • Warner, Melanie. Pandora’s Lunchbox: How Processed Food Took Over the American Meal. NY: Scribner, 2013.

  • Weiss, Brad. Real Pigs: Shifting Values in the Field of Local Pork. Durham: Duke University Press, 2016.

  • Wells, Spencer. Pandora's Seed: The Unforeseen Cost of Civilization. NY: Random House, 2010.

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

  • Wilkins, John. M. and Shaun Hill. Food in the Ancient World. Wiley-Blackwell, 2006.

  • 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.

  • Wilson, C. Anne. Food for the Community: Special Diets for Special Groups. Edinburgh University Press, 1993.

  • Wilson, Charles. History of Unilever: A Study in Economic Growth and Social Change, New Edition, Vols. I and II. Cassell, 1997. [Originally published 1954.]

  • Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan. Tequila: A Natural and Cultural History. Tucson, AZ: University of Arizona Press, 2004.

  • Zaraska, Marta. Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat. NY: Basic Books, 2016.

  • Ziegelman, Jane, and Andrew Coe. A Square Meal: A Culinary History of the Great Depression. NY: HarperCollins, 2016.

 Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.

Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.

New analyses of similar pottery fragments suggest people have been enjoying chocolate for more than 3,000 years—about 500 years earlier than previously believed

Eat not this flesh, Frederick J. Simoons
Near a Thousand Tables
Switness and Power, Sidney Mintz.
Cod, Mark Kurlansky.
Frederick J. Simoons
Felipe Fernández-Armesto
Sidney Mintz
Mark Kurlansky
The True History of Chocolate, Sophie Coe and Michael D. Coe.
Nathaniel's Nutmeg:, Giles Milton.
Food in History, Reay Tannahill.
The Spice Routes, Chris and Carolyn Caldicott.
Sophie Coe
Michael D. Coe
Giles Milton
Reay Tannahill
Chris and Carolyn Caldicott
A History of the World in 6 Glasses, Tom Standage.
Pandora's Seed: The Unforseen Cost of Civilliation, Spencer Wells (NY: Random House, 2010).
Kostioukovitch, Elena. Why Italians Love to Talk About Food. NY: Farrar, Straus annd Girous, 2006. [English translation by Anne Milano Appel, 2009].
Maguelonne Toussaint-Samat
Tom Standage
Spencer Wells
Andrew Caldwell
Maguelonne Toussaint-Samat
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