Food: A Cultural Culinary History

Bibliography

———. Jamaican Food. Kingston: University of the West Indies Press,

2008. Beautiful book about a relatively understudied cuisine.

Hill, Susan E. Eating to Excess: The Meaning of Gluttony and the Fat Body

in the Ancient World. Santa Barbara: Praeger, 2011. Shows how different

ancient attitudes toward fat and gluttony were compared to our own.

Holt, Mack, ed. Alcohol. Oxford: Berg, 2006. Historical essays about the

social role of drinks in history.

Humble, Nicola. Culinary Pleasures: Cookbooks and the Transformation

of British Food. London: Faber and Faber, 2005. A model investigation of

cookbooks and what they reveal about culture and society.

Inness, Sherrie A. Dinner Roles: American Women and Culinary Culture.

Iowa City: University of Iowa Press, 2001. Very useful collection of essays.

Inness, Sherrie A., ed. Kitchen Culture in America. Philadelphia: University

of Pennsylvania Press, 2001. Essay collection about images of women as

consumers in 20th-century ads and other representations.

Ishige, Naomichi. The History and Culture of Japanese Food. New York:

Kegan Paul, 2001. A superb overview by the expert in the fi eld.

Jacobs, Marc, and Peter Schollers, eds. Eating Out in Europe. Oxford: Berg,

2003. A history of the rise of dining options in the last few centuries.

Jeanneret, Michael. A Feast of Words: Banquets and Table Talk in the

Renaissance. Chicago: Chicago University Press, 1991. About food in

Renaissance literature.

Johnston, Josée, and Shyon Bauman. Foodies. New York: Routledge, 2010.

Study of the foodie phenomenon from a communications perspective, but

with valuable historical insights.

Jones, Martin. Feast: Why Humans Share Food. Oxford: Oxford University

Press, 2007. An anthropological perspective on early human food habits.