History of
Food
Prepared
by Rebecca Rogers |
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Online Catalog
Subject Headings | Reference
Resources
Database Resources |
Internet Resources
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Online Catalog Subject
Headings |
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Cooking in America, 1840-1945 |
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Written by Alice L. McLean |
Greenwood Press, Westport, CT, 2006
ISBN: 9780313335747 |
| Call
no: R 394.12 MAC |
See location in Online Catalog |
| This
cookbook covers the years 1840 through 1945, a time during which
American cookery underwent a full-scale revolution. |
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Cooking in Ancient
Civilizations |
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Written by Cathy K. Kaufman |
Greenwood Press, Westport, CT, 2006
ISBN: 9780313332043 |
| Call
no: R 641.309 KAU |
See location in Online Catalog |
| This
cookbook on the main ancient peoples studied today-the Romans,
Mesopotamians, Egyptians, and Greeks--is a resource for middle
and high school students and other interested cooks learning
history. |
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The Cambridge World History
of Food |
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Edited by Kenneth F. Kiple and Kriemhild Conee Ornelas |
Cambridge University Press, New
York, NY, 2000
ISBN: 9780521402163 |
| Call
no: R 641.3 CAM |
See location in Online Catalog |
| This
work covers the full spectrum of foods that have been hunted,
gathered, cultivated, and domesticated; their nutritional makeup
and uses; and their impact on cultures and demography. It offers
a geographical perspective on the history and culture of food
and drink and takes up subjects from food fads, prejudices, and
taboos to questions of food toxins, additives, labeling, and
entitlements. It culminates in a dictionary that identifies and
sketches out brief histories of plant foods mentioned in the
text and supplies thousands of common names and synonyms for
those foods. |
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Food in Colonial and Federal
America |
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Written by Sandra L. Oliver |
Greenwood Press, Westport, CT, 2005
ISBN: 9780313329883 |
| Call
no: R 641.5973 OLI |
See location in Online Catalog |
| A New
England food historian traces the evolution of regional American
cuisine from homeland and indigenous cultures from 1567 to 1825.
The volume includes some recipes, cooking-related photos, and a
glossary of such culinary terms as bannock, frumenty, and samp. |
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Food in Medieval Times |
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Written by Melitta Weiss Adamson |
Greenwood Press, Westport, CT, 2004
ISBN: 9780313321474 |
| Call
no: R 641.3 ADA |
See location in Online Catalog |
| In a
study of culture in the Middle Ages viewed through food-related
themes, Adamson describes the cultivation and use of various
foodstuffs, cooking methods, cuisines of several European
countries, eating habits, and notions about nutrition. She
includes a timeline, period illustrations, glossary, suggested
further reading, and an index of recipes. |
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Food in the United States,
1820s-1890 |
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Written by Susan Williams |
Greenwood Press, Westport, CT, 2006
ISBN: 9780313332456 |
| Call
no: R 641.3 WIL |
See location in Online Catalog |
| This
volume describes the beginnings of many familiar mainstays of
our daily life and consumer culture. It chronicles the shift
from farming to agribusiness and covers the period from the
1820s to 1890. |
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Foodlover’s Atlas of the
World |
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Written by Martha Rose Shulman |
Firefly Books, Willowdale, ONT, 2002
ISBN: 9781552975718 |
| Call
no: R 641.3 SHU |
See location in Online Catalog |
| This
book shows how history and geography have influenced the cuisine
of the world's regions, and shaped its preferred foodstuffs,
culinary traditions, meal patterns and eating customs. Recipes
included. |
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The Greenwood Encyclopedia of
Daily Life: A Tour Through History From Ancient Times to the
Present |
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Edited by Joyce E. Salisbury and
Andrew E. Kersten |
Greenwood Press, Westport, CT, 2004
ISBN: 9780313325410 |
| Call
no: R 390 GRE VOL.1-6 |
See location in Online Catalog |
| This
six-volume set contains a wealth of material on the domestic,
economic, intellectual, material, political, recreational, and
religious life of people worldwide from ancient times through
the modern era. Each volume is devoted to a single time period. |
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You Eat What You Are: People,
Culture, and Food Traditions |
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Written by Thelma Barer-Stein |
Firefly Books, Willowdale, ONT, 1999
ISBN: 9781552093658 |
| Call
no: R 394.12 BAR |
See location in Online Catalog |
| This
book explores the culinary traditions of cultures around the
world. In each case, the food preferences reveal links with the
social structure, geography and history of the culture. |
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Encyclopedia of North
American Eating & Drinking Traditions, Customs, & Rituals |
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Written by Kathlyn Gay and Martin K.
Gay |
ABC-CLIO, Inc., Santa Barbara, CA,
1996
ISBN: 9780874367560 |
| Call
no: R 394.12 G252e |
See location in Online Catalog |
| This
book discusses aspects of American cuisine and includes not only
types of food and dishes, but festivals, traditional holidays,
eating and drinking establishments, meals such as a continental
breakfast, and ethnic foods. |
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Food in the Ancient World |
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Written by Joan P. Alcock |
Greenwood Press, Westport, CT, 2006
ISBN: 9780313330032 |
| Call
no: R 641.3 ALC |
See location in Online Catalog |
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The ways of life of four ancient civilizations-- Egyptian,
Greek, Roman, and Celtic are illuminated in this book through
their foodways. |
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The Oxford Companion to Food |
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Written by Alan Davidson |
Oxford University Press, New York,
NY, 1999
ISBN: 9780192115799 |
| Call
no: R 641.3 DAV |
See location in Online Catalog |
| This
source is packed with 2,650 A to Z entries on food facts and
history, food products and how to use them, culinary terms and
techniques, food science and diet, and more. |
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Food: A Culinary History From
Antiquity to the Present |
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English edition by Albert Sonnenfeld |
Columbia University Press, New York,
NY, 1999
ISBN: 9780231111546 |
| Call
no: R 641.309 FOO |
See location in Online Catalog |
| This
book explores culinary evolution and eating habits in a
cornucopia of cultures from ancient Mesopotamia to modern
America and from the Byzantine Empire to Jewish Mediterranean
culture in the Middle Ages. |
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Cooking in Europe, 1250-1650 |
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Written by Ken Albala |
Greenwood Press, Westport, CT, 2006
ISBN: 9780313330964 |
| Call
no: R 641.594 ALB |
See location in Online Catalog |
| This
cookbook presents 171 recipes from the Middle Ages, Renaissance,
and Elizabethan eras. Most are translated from French, Italian,
or Spanish into English for the first time. Some English recipes
from the Elizabethan era are presented only in the original if
they are close enough to modern English to present an easy
exercise in translation. |
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The American Ethnic Cookbook
for Students |
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Written by Mark H. Zanger |
Oryx Press, Phoenix, AZ, 2001
ISBN: 9781573563451 |
| Call
no: R 641.59 ZAN |
See location in Online Catalog |
| This
book presents the dishes of more than 120 ethnic groups now in
America. |
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EBSCO Publications -
MasterFILE Premier |
Ebsco MasterFILE Premier is designed
specifically for public libraries, this multidisciplinary
database provides full text for more than 1,730 general
reference publications with full text information dating as far
back as 1975. Covering virtually every subject area of general
interest, MasterFILE Premier also includes nearly 500 full text
reference books, 84,774 biographies, 100,554 primary source
documents, and an Image Collection of 235,186 photos, maps and
flags. This database is updated daily via EBSCOhost.
This database is available as part of the
TexShare Databases which are commercial database
subscriptions that are paid for by the Texas State Library and
Archives Commission (TSLAC) for use by registered patrons of
Texas public libraries.
Please ask your librarian for a login and password. |
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A keyword subject search
yields: |
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6,458 Full-text References for “food
AND history” |
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