Bibliography
written by an anthropologist. Explains slavery from the vantage point of the
desire for sugar.———. Tasting Food, Tasting Freedom. Boston: Beacon, 1996. A book
about U.S. ethnic groups and their relationship with food.Montanari, Massimo. The Culture of Food. Carl Ipsen, tr. Oxford: Blackwell,- A history of medieval foodways from a leader in the fi eld.
———. Food Is Culture. Albert Sonnenfeld, tr. New York: Columbia
University Press, 2006. Thoughts about food by the preeminent medieval
food historian.Mudry, Jessica J. Measured Meals: Nutrition in America. Albany: State
University of New York Press, 2009. Study of how calories came to dominate
nutritional theory in the 20th century.Murray, Sarah. Moveable Feasts: From Ancient Rome to the 21st Century, the
Incredible Journeys of the Food We Eat. New York: St. Martin’s, 2007. The
history of food transport.Norton, Marcy. Sacred Gifts, Profane Pleasures: A History of Tobacco and
Chocolate in the Atlantic World. Ithaca: Cornell University Press, 2008.
About the massive historical impact of two New World products.Oddy, Derek J. From Plain Fare to Fusion Food: British Diet from the 1890s
to the 1900s. Woodbridge: Boydell, 2003. A history that parallels the U.S.
narrative about food.Oddy, Derek J., Peter Atkins, and Virginie Amilien, eds. The Rise of Obesity
in Europe: A Twentieth-Century Food History. Farnham, Surrey: Ashgate,- Essays on the impact of the modern food industry, nutritional theory,
and social change on obesity.
Oliver, Sandra L. Food in Colonial and Federal America. Westport, CT:
Greenwood, 2005. Fine survey of early American cooking.