Bibliography
Schlosser, Eric. Fast Food Nation. Boston: Houghton Miffl in, 2001. Modern
exposé of the fast-food industry and its impact on health, labor, etc.Schwartz, Hillel. Never Satisfi ed: A Cultural History of Diets, Fantasies,
and Fat. New York: Anchor, 1986. Detailed survey of the dieting obsession.Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge:
Boydell, 1995. Fine overview focusing on medieval cooking.Scully, Terence, ed. Viandier of Taillevent. Ottawa, Canada: University of
Ottawa Press, 1988. The best medieval French cookbook.Serventi, Silvano, and Francoise Sabban. Pasta. New York: Columbia
University Press, 2002. History of the origins of pasta, mostly about Europe.Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the
Century. New York: Farrar, Straus, and Girous, 1986. Groundbreaking study
of food and women that spurred on much research since.Shaw, Teresa M. The Burden of the Flesh: Fasting and Sexuality in Early
Christianity. Minneapolis: Fortress Press, 1998. The best account of why
early theologians recommended fasting.Siegers, Yves, Jan Bieleman, and Erik Buyst, eds. Exploring the Food
Chain: Food Production and Food Processing in Western Europe, 1850–
1990. Turnhout, Belgium: Brepols, 2009. New and useful perspectives on
the growth of the food industry.Sim, Alison. Food and Feast in Tudor England. New York: St. Martin’s
Press, 1997. Colorful account of 16th-century elite meals.Simmons, Amelia. American Cookery. Bedford, MA: Applewood, 1996.
Facsimile of the second 1797 edition of the fi rst American cookbook.Simoons, Frederick J. Eat Not This Flesh. Madison: University of Wisconsin
Press, 1994. An anthropological account of food taboos, especially
interesting about Judaism and Hinduism.