Bibliography
Darby, William Jefferson, Paul Galioungui, and Louis Grivetti. Food: The
Gift of Osiris. London: Academic Press, 1977. Ingredient-by-ingredient
analysis of ancient Egyptian food.David, Elizabeth. Harvest of the Cold Months. New York: Viking, 1994. A
grand history of ice cream written by a great cookbook author.Davidson, James N. Courtesans and Fishcakes: The Consuming Passions of
Classical Athens. New York: St. Martin’s Press, 1997. A good introduction
to ancient Greek taste in food and other pleasures.Dawson, Thomas. The Good Huswifes Jewell. Maggie Black, ed. Lewes,
Sussex: Southover, 1996. Modern edition of a 17th-century cookbook.De la Peña, Carolyn. Empty Pleasures: The Story of Artifi cial Sweeteners.
Chapel Hill: University of North Carolina Press, 2010. A historical account
of sugar substitutes in America.De Silva, Cara, ed. In Memory’s Kitchen: A Legacy from the Women of
Terezín. Northvale, New York: Jason Aronson, 1996. Women’s memories of
food and cooking written in a World War II concentration camp.Denker, Joel. The World on a Plate. Boulder, CO: Westview, 2003. Good,
popular history of ethnic food in the United States.Diamond, Jared. Guns, Germs, and Steel. New York: W. W. Norton, 1997.
Extraordinarily important account of how and why Europe conquered the
New World. Food plays a major role.Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways
in the Age of Migration. Cambridge, MA: Harvard University Press, 2001. A
very useful account of the immigrant experience through food.Douglas, Mary. Purity and Danger. London: Routledge, 2002. Classic
anthropological account of food fears and taboos, especially relevant for
kosher laws.