Bibliography
General Surveys
There are several good general histories of food:
Civitello, Linda. Cuisine and Culture. Hoboken, NJ: Wiley, 2011. Good
introductory overview; geared more toward beginning students.
Fernández-Armesto, Felipe. Food: A History. Oxford: Macmillan, 2001.
Pithy, entertaining, and solid account of the major revolutionary shifts in
food since prehistoric times.
Flandrin, Jean-Louis, and Massimo Montanari. Food: A Culinary History.
Albert Sonnenfeld, tr. New York: Columbia University Press, 1999. Massive
account of the history of cuisine worth reading, though the chapters are
somewhat uneven, with a Eurocentric bias.
Freedman, Paul, ed. Food: The History of Taste. Berkeley: University of
California Press, 2007. Excellent classroom-style survey of food history,
written by active food historians incorporating the latest scholarship. Follows
the same basic structure as this course.
Parasecoli, Fabio, and Peter Scholliers, general eds. A Cultural History of
Food. 6 vols. London: Berg, 2012. A huge collection on food history from
antiquity to the modern age; each volume edited by a specialist with essays
contributed by leaders in the fi eld. Relevant to all lectures.
Tannahill, Reay. Food in History. New York: Crown Publishers, 1998. The
fi rst solid overview on food history; still a good narrative and very useful,
though the details have been largely superseded.