Food: A Cultural Culinary History

Bibliography

Toussaint-Samat, Maguelonne. History of Food. Oxford: Basil Blackwell,

1992. Entertaining, fun read that covers a vast amount of material, but also
      contains a lot of folklore, mistakes, and unsupported assertions.

Though not as comprehensive, there are also relatively broad histories

focused on cooking and dining that may be of interest, such as:

Strong, Roy. Feast: A History of Grand Eating. London: Jonathan Cape,

2002. An art historian turns his attention to food with marvelous results.

Symonds, Michael. History of Cooks and Cooking. Urbana: University of

Illinois Press, 2000. Broad history of the profession told with grace. Relevant

for all lectures.

General Reference Works

Several food reference works are also potentially worth having on hand

because they are valuable across many topics:

Adamson, Melitta, and Francine Segan, eds. Entertaining: From Ancient

Rome to the Superbowl. 2 vols. Westport, CT: Greenwood, 2008. A large

encyclopedic overview of various forms of entertaining, formal and

otherwise, in 120 entries. Relevant from Lecture 9 onward.

Albala, Ken. Food Cultures of the World Encyclopedia. 4 vols. Santa

Barbara: Greenwood, 2011. Huge encyclopedia covering every place on

Earth, discussing the history, cooking, and ideas about food, with sections of

each chapter that point to the future.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University

Press, 1999. Massive, erudite, opinionated, and charming. A classic reference

work decades in the making; requisite on every food lover’s shelf.

Katz, Solomon H., ed. Encyclopedia of Food and Culture. New York:

Charles Scribner’s Sons, 2003. An invaluable reference work that focuses

on the anthropological and sociological dimensions of eating, but with much

useful historical material as well.