Bibliography
Spang, Rebecca. The Invention of the Restaurant: Paris and Modern
Gastronomic Culture. Cambridge, MA: Harvard University Press, 2000.
Excellent study of how restaurants developed in the West.Spencer, Colin. British Food. London: Grub Street, 2002. Massive,
sweeping account of the topic by an excellent writer. Relevant for all lectures
on England.———. The Heretic’s Feast: A History of Vegetarianism. Hanover:
University Press of New England, 1995. The best overview of vegetarianism
since ancient times.Stearns, Peter N. Fat History: Bodies and Beauty in the Modern West. New
York: New York University Press, 1997. The classic history of attitudes
toward obesity and how they change.Strong, Roy. Feast: A History of Grand Eating. London: Jonathan Cape,- An art historian turns his attention to food with marvelous results.
Relevant for all lectures.
Stuart, Tristram. The Bloodless Revolution: A Cultural History of
Vegetarianism from 1600 to the Present. New York: HarperPress, 2006.
Quirky, with unsubstantiated conclusions, but thought provoking.Symonds, Michael. History of Cooks and Cooking. Urbana: University of
Illinois Press, 2000. Broad history of the profession told with grace. Relevant
for all lectures.Swislocki, Mark. Culinary Nostalgia: Regional Food Culture and the Urban
Experience in Shanghai. Stanford: Stanford University Press, 2009. The
history of Shanghai and its unique products from ancient times to the present.Teuteberg, Hans Jürgen, ed. European Food History: A Research Review.
Leicester: Leicester University Press, 1992. State of the fi eld overview.