Bibliography
Gratzer, Walter. Terrors of the Table: The Curious History of Nutrition.
New York: Oxford University Press, 2005. Explains the origins of modern
nutritional theory.Greenspoon, et al. Food & Judaism. Omaha: Creighton University Press,- Collection of essays about Jewish foodways.
Grewe, Rudolph, and Constance B. Heiatt, eds. Libellus de Arte Coquinaria.
Tempe: Arizona Center for Medieval and Renaissance Studies, 2001. The
fi rst medieval cookbook; in four Germanic manuscripts, plus translations.Griffi th, R. Marie. Born Again Bodies: Flesh and Spirit in American
Christianity. Berkeley: University of California Press, 2004. A study of how
religious ideas infl uence diet.Grimm, Veronika E. From Feasting to Fasting, The Evolution of A Sin:
Attitudes to Food in Late Antiquity. London: Routledge, 1996. An excellent
study of how early Christian attitudes to food developed.Grocock, Christopher, and Sally Graingers, tr. Apicius. Totnes, Devon,
England: Prospect Books, 2006. The oldest complete cookbook in the West;
a full view of Roman taste, with recipes that can be followed today.Guerrini, Anita. Obesity and Depression in the Age of Enlightenment.
Norman: University of Oklahoma Press, 2000. A remarkable study of 18th-
century dietary physician George Cheyne and the infl uence of religion on
his thought.Haber, Barbara. From Hardtack to Homefries: An Uncommon History of
American Cooks and Meals. New York: The Free Press, 2002. Fine survey of
culinary history of the United States.Harris, Jessica B. High on the Hog. New York: Bloomsbury, 2011. Excellent
study of African American foodways written by a historian and noted
cookbook author.