Kiple, Kenneth, and Coneé Ornelas, eds. The Cambridge World History
of Food. Cambridge, MA: Cambridge University Press, 2000. A major
reference work whose focus is more on ingredients and nutrition rather than
foodways per se.
Palmatier, Robert Allen. Food: A Dictionary of Literal and Nonliteral
Terms. Westport, CT: Greenwood, CT, 2000. Good reference work for
food terminology.
Smith, Andrew F. Oxford Encyclopedia of Food and Drink in America.
Oxford University Press, 2004. An invaluable reference work to accompany
Lectures 25–35.
Suggested Readings and Primary Sources
The following bibliography contains only works in English or translated
into English, including any primary or secondary sources mentioned in the
course. While not exhaustive, it does offer a good view of the depth and range
of works in food history published in the past few decades. For example,
there are now countless histories of individual foods, such as Bobrow-Strain
on white bread, Coe and Coe on chocolate, David on ice cream, Fussell’s
pathbreaking The Story of Corn from 1992, and Salaman’s 1949 history of the
potato. There have also been a slew of small books (not in this bibliography)
from Reaktion Press in their Edible series. Several publishers have dedicated
food series that issue new titles every year, including Columbia University
Press, University of California Press, Berg, Greenwood, AltaMira, as well as
many titles from Oxford University Press and Routledge.
Achaya, K. T. A Historical Dictionary of Indian Food. New York: Oxford
University Press, 2002. A quick reference source written by the expert on
Indian cuisine.
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 for Lecture 9 and onward.