Bibliography
———. Meals to Come: A History of the Future of Food. Berkeley:
University of California Press, 2006. A fascinating history of what people
in the past have thought eating would be like in the future. Sometimes they
were remarkably prescient; sometimes very wrong.Bell, Rudolph A. Holy Anorexia. Chicago: Chicago University Press, 1985.
Makes the argument that cases of self-starvation in the Middle Ages were a
form of anorexia nervosa, similar to the pathology today.Bennett, Judith M. Ale, Beer, and Brewsters in England: Women’s Work in
a Changing World, 1300–1600. New York: Oxford, 1996. A story of how
professionals, men, and legal restrictions put women’s home brewing out
of business.Bentley, Amy. Eating for Victory: Food Rationing and the Politics of
Domesticity. Urbana, IL: University of Illinois Press, 1998. As the title
implies, the politics of wartime food supply—a superb study.Bober, Phyllis Pray. Art, Culture, and Cuisine. Chicago: University of
Chicago Press, 1999. Fine overview of ancient to medieval food from the
perspective of art.Bobrow-Strain, Aaron. White Bread. Boston: Beacon Press, 2012. A social
history of the most processed of American foods.Bourdieu, Pierre. Distinction: A Social Critique of the Judgment of Taste.
Cambridge, MA: Harvard University Press, 1984. Extremely infl uential
sociological study of how taste refl ects identity; very useful for the history
of food.Bottéro, Jean. The Oldest Cuisine in the World. Chicago: University of
Chicago Press, 2004. Recipes from ancient Akkadian cuneiform tablets
housed at Yale.Bower, Anne, ed. Recipes for Reading: Community Cookbooks, Stories,
Histories. Amherst: University of Massachusetts Press, 1992. Collection of
essays about why and how communities record recipes.