Bibliography
Kurlansky, Mark. Cod. New York: Penguin, 1998. Very popular book that
did a great deal to put food history on the map for a broader audience. Much
is based on speculation.———. Salt. New York: Walker, 2002. Sweeping, massive history of salt in
the human diet.Laszlo, Pierre. Citrus. Chicago: University of Chicago Press, 2007. Pleasant
and quirky, but largely omits Asia.Lehmann, Gilly. The British Housewife. Totnes, Devon, England: Prospect
Books, 2002. A study of 18th-century cookbooks in England.Levenstein, Harvey A. Fear of Food: A History of Why We Worry about
What We Eat. Chicago: University of Chicago Press, 2012. The roots of
modern food fears are traced back to the politics of the early 20th century.———. Paradox of Plenty: A Social History of Eating in Modern America.
New York: Oxford, 1993. The fi nest study of food practices in later
U.S. history.———. Revolution at the Table: The Transformation of the American
Diet. New York: Oxford, 1988. The fi nest study of food practices in early
U.S. history.Marinetti, Fillipo. The Futurist Cookbook. An early-20th-century futurist
artist’s recipes; perfectly ridiculous but very amusing.Markham, Gervase. The English Housewife. Michael R. Best, ed. Early-17th-
century hack’s guide to everything on a landed estate.Martin, A. Lynn. Alcohol, Violence, and Disorder in Traditional Europe.
Kirksville, MO: Truman State University Press, 2009. Careful and engaging
study of drinking behavior in preindustrial Europe.May, Robert. The Compleat Cook. Totnes, Devon, England: Prospect Books,- The biggest and most interesting of 17th-century cookbooks in English.