Offer, Avner. Epidemics of Abundance: Overeating and Slimming in the
USA and Britain Since the 1950s. Oxford, Oxford University Press, 1998.
Examines our strange attitudes toward food; out of print.
Opie, Frederick Douglass. Hog and Hominy: Soul Food from Africa to
America. New York: Columbia University Press, 2010. A study of the
connections between African and U.S. foodways.
Ortiz de Montellano, Bernard R. Aztec Medicine, Health, and Nutrition.
New Brunswick, NJ: Rutgers University Press, 1990. The only full
account from the Aztec perspective; argues for indigenous traditions over
Spanish infl uences.
Palmatier, Robert Allen. Food: A Dictionary of Literal and Nonliteral Terms.
Westport, CT: Greenwood, 2000. Good reference work for food terminology.
Relevant to all lectures.
Paston-Williams, Sara. The Art of Dining. London: The National Trust, 1993.
Explains table settings and accoutrements used while eating.
Pendergast, Mark. Uncommon Grounds: The History of Coffee and How It
Transformed Our World. New York: Basic, 1999. Great history of coffee and
how it infl uences our lives and the world economy.
Perry, Charles, tr. A Baghdad Cookery Book. Totnes, Devon, England: Prospect
Books, 2005. A medieval Persian cookbook replete with cooking instructions.
Pilcher, Jeffrey M. Food in World History. New York: Routledge, 2006.
Excellent brief overview; geared toward the classroom.
———. Que Vivan los Tamales! Food and the Making of Mexican Identity.
Albuquerque, NM: University of New Mexico Press, 1998. The classic food
history of modern Mexico.
———. The Sausage Rebellion: Public Health, Private Enterprise, and
Meat in Mexico City, 1890–1917. Albuquerque: University of New Mexico