Bibliography
Carney, Judith A., and Richard Nicholas Rosomoff. In the Shadow of Slavery:
Africa’s Botanical Legacy in the Atlantic World. Berkeley: University of
California Press, 2011. The fi rst work to systematically explain our African
food heritage.Carney, Judith A. Black Rice: The African Origins of Rice Cultivation in the
Americas. Cambridge, MA: Harvard University Press, 2001. Completely
overturns traditional ideas of how rice was introduced to the American South.Chadwick, Own, ed. Western Asceticism. Philadelphia: Western Press, 1958.
Excellent collection of selections from the classic early sources on fasting,
Cassian, and St. Benedict.Chang, K. C. Food in Chinese Culture: Anthropological and Historical
Perspectives. New Haven, CT: Yale University Press, 1977. The earliest
study of Chinese food history; remains very important.Clarkson, Janet. Menus from History. Westport, CT: Greenwood, 2009.
Massive collection of historical menus with entertaining commentary.Clarkson, Leslie A., and E. Margaret Crawford. Feast and Famine: A History
of Food and Nutrition in Ireland, 1500–1920. Oxford: Oxford University
Press, 2002. Focused, specialized study of food in Ireland—especially the
potato blight.Coe, Sophie D. America’s First Cuisines. Austin: University of Texas, 1994.
Remains the best study of Pre-Columbian foodways.Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 2 nd
edition. New York: Thames and Hudson, 2007. A classic study on the topic,
fi rst published in 1996.Collingham, Lizzie M. A Taste of War: World War Two and the Battle for
Food. London: Allen Lane, 2011. A graphic account of the effects of war on
food production and how central food is to waging war.