———. Food in China: A Cultural and Historical Inquiry. Boca Raton,
FL: CRC Press, 1991. Ingredient-by-ingredient analysis with an eye to
historical development.
Smith, Andrew F. American Tuna. Berkeley: University of California Press,
- Truly surprising story of the rise and probably fall of the industry.
———. Eating History. New York: Columbia University Press, 2009.
Concise chapters on revolutionary moments in history from the perspective
of food. Relevant for the entire course.
———. Fast Food and Junk Food: An Encyclopedia of What We Love to
Eat. Santa Barbara, CA: Greenwood, 2012. Everything you wanted to know
about the subject in succinct entries.
———. Peanuts. Urbana: University of Illinois Press, 2002. A great story of
how the meaning of peanuts and who eats them changes over time.
Smith, David F., and Jim Phillips, eds. Food, Science, Policy, and Regulation
in the Twentieth Century: International and Comparative Perspectives.
London: Routledge, 2000. Essays on the fascinating interaction of
government, scientists, and the food industry.
Smith, David F., ed. Nutrition in Britain: Science, Scientists, and Politics in
the Twentieth Century. London: Routledge, 1995. Essays on the politics of
nutritional theory.
Smith, E. The Compleat Housewife. London: Studio Editions, 1994. The
best 18th-century English cookbook; well known in the American colonies
as well.
Sokolov, Raymond. Why We Eat What We Eat. New York: Touchstone, 1993.
The gastronomic impact of Columbus’s discovery of the New World.
Soyer, Alexis. A Shilling Cookery for the People. Whistable: Pryor
Publications, 1999. Facsimile of the 1860 classic.