Bibliography
Vernon, James. Hunger: A Modern History. Cambridge, MA: Harvard
University Press, 2007. The history of how human actions cause famines.Vileisis, Anne. Kitchen Literacy. Washington, DC: Island Press, 2008. Not
about the kitchen per se, this addresses how little we know about where our
food comes from, how it’s processed, and what happens to it.Visser, Margaret. Much Depends on Dinner: The Extraordinary History and
Mythology, Allure and Obsession, Perils and Taboos, of an Ordinary Meal.
New York: Grove, 1986. Very useful anthropological study of manners.Warde, Alan. Consumption, Food, and Taste: Culinary Antinomies and
Commodity Culture. London: Sage, 1997. A very important sociological
view of modern food preferences.Warman, Arturo. Corn and Capitalism: How A Botanical Bastard Grew to
Global Dominance. Nancy L. Westrate, tr. Chapel Hill: University of North
Carolina Press, 2003. Explains the dominance of corn in the food industry.Watts, Sydney. Meat Matters: Butchers, Politics, and Market Culture in
Eighteenth-Century Paris. Rochester, NY: University of Rochester Press,- Fine study of the Enlightenment meat market.
Wheaton, Barbara Ketchum. Savoring the Past: The French Kitchen
and Table from 1300 to 1789. New York: Simon and Schuster, 1983. A
groundbreaking culinary history by one of the creators of the fi eld.Willan, Anne. Great Cooks and Their Recipes. London: Pavilion, 2000.
Hands-on history of many chefs mentioned throughout the course.Wilson, Bee. Swindled: The Dark History of Food Fraud, from Poisoned
Candy to Counterfeit Coffee. Princeton: Princeton University Press, 2008.
Gripping read about the crimes committed by the food industries.Wilson, C. Anne. Food and Drink in Britain: From the Stone Age to the
19 th Century. Chicago: Academy Chicago Publishers, 1991 [1973]. Detailed