McAvoy, Liz Herbert, and Teresa Walters, eds. Consuming Narratives:
Gender and Monstrous Appetites in the Middle Ages and Renaissance.
Chicago: Chicago University Press, 2002. A collection of essays that
considers appetite in relation to gender, politics, race, and nation in the
Middle Ages.
McFeeley, Mary. Can She Bake a Cherry Pie? American Women and the
Kitchen in the Twentieth Century. Amherst: University of Massachusetts
Press, 2001. About the construction of female identity through domesticity
and cooking.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen.
Revised, updated edition. New York: Scribner, 2004 [1984]. Great, classic
text on the science of food, revised and greatly expanded to include more
recent science, newly popular foods, and more cultural tidbits.
McGovern, Patrick. Uncorking the Past. Berkeley: University of California
Press, 2009. Archaeology reveals what people drank in ancient times.
McNeil, Cameron, ed. Chocolate in Mesoamerica. Gainesville: University
Press of Florida, 2006. Remarkably detailed collection of essays.
Mehdawy, Magda, and Amr Hussein. The Pharaoh’s Kitchen. Cairo: The
American University in Cairo Press, 2010. Popular account with recipes.
Mendelson, Ann. Stand Facing the Stove: The Story of the Women Who Gave
America the Joy of Cooking. New York: Henry Holt, 1996. An examination
of the most popular cookbook in 20th-century America and the impact it had.
Mennell, Stephen. All Manners of Food: Eating and Taste in England and
France from the Middle Ages to the Present. Oxford: Basil Blackwell, 1985.
Compares the divergence of taste on both sides of the channel through
detailed examination of cookbooks; a formative work in food history.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern
History. New York: Viking, 1985. A landmark book in food history, though