Food Bibliography

Appears in
Oxford Encyclopedia of Food and Drink in America
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

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    General Histories

  1. Belasco, Warren. Meals to Come: A History of the Future of Food. Berkeley: University of California Press, 2006.
  2. Bower, Anne L., ed. Recipes for Reading: Community Cookbooks, Stories, Histories. Amherst: University of Massachusetts Press, 1997.
  3. Carson, Barbara G. Ambitious Appetites: Dining, Behavior, and Patterns of Consumption in Federal Washington. Washington, D.C.: American Institute of Architects Press, 1990.
  4. Civitello, Linda. Cuisine and Culture: A History of Food and People. 2d ed. Hoboken, N.J.: John Wiley & Sons, 2011.
  5. Cummings, Richard Osborn. The American and His Food: A History of Food Habits in the United States. Chicago: University of Chicago Press, 1940.
  6. Conlin, Joseph R. Bacon, Beans, and Galatines: Food and Foodways on the Western Mining Frontier. Reno: University of Nevada Press, 1986.
  7. Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: Free Press, 2002.
  8. Holland, Leandra Zim. Feasting and Fasting with Lewis and Clark: A Food and Social History. Emigrant, Mont.: Old Yellowstone, 2003.
  9. Hooker, Richard J. A History of Food and Drink in America. Indianapolis, Ind.: Bobbs-Merrill, 1981.
  10. Levenstein, Harvey A. Revolution at the Table: The Transformation of the American Diet. New York: Oxford University Press, 1988.
  11. Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.
  12. McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped America. New York: Columbia University Press, 2005.
  13. O’Neill, Molly, ed. American Food Writing: An Anthology with Classic Recipes. New York: Literary Classics, 2007.
  14. Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Holt, 1987.
  15. Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Penguin Group, 2004.
  16. Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. New York: Columbia University Press, 2009.
  17. Stern, Jane and Michael Stern. Two for the Road; Our Love Affair with American Food. Boston and New York: Houghton Mifflin Company, 2006.
  18. Williams, Susan. Savory Suppers and Fashionable Feasts: Dining in Victorian America. Knoxville: University of Tennessee Press, 1996.