study of English food from prehistory through the Victorian era. Relevant to
all lectures about England.
Witt, Doris. Black Hunger. Minneapolis: University of Minnesota Press,
- Studies African American cuisine in the United States; highly
theoretical and thought provoking.
Woloson, Wendy. Refi ned Tastes. Baltimore, MD: Johns Hopkins, 2002.
Study of the candy industries.
Woolgar, C. M. The Great Household in Late Medieval England. New
Haven, CT: Yale, 1999. Explains the food and function of elite dining.
Wrangham, Richard. Catching Fire: How Cooking Made Us Human. New
York: Basic Books, 2009. Excellent study of the role cooking played in
human evolution; still awaits archaeological evidence of cooking as early as
the author claims.
Young, Carolin C. Apples of Gold in Settings of Silver. New York: Simon
and Schuster, 2002. Food history with careful attention to tableware.
Zaouali, Lilia. Medieval Cuisine of the Islamic World. Berkeley: University
of California Press, 2007. Useful overview of Middle Eastern cooking’s
roots; however, redacted recipes are regrettable.
Ziegelman, Jane. 97 Orchard. New York: HarperCollins, 2010. Account of
several immigrant families’ foodways while living in a New York tenement.
Zubaida, Sami, and Richard Tapper. A Taste of Thyme. London: Taurus
Parke, 2000. Essays on food in the Middle East.
Zuckerman, Larry. Potato. New York: North Point 1998. Another nice potato
book.
Zweiniger-Bargielowska, Ina, Rachel Duffett, and Alain Drouard, eds. Food
and War in Twentieth-Century Europe. Farnham, Surrey, England: Ashgate,