Selected Bibliography

1. Apicius. Cookery and Dining in Imperial Rome. Translation by Joseph Dommers Vehling. New York: Dover Publications, Inc., 1977. Unabridged republication of the work originally published. Chicago: Walter M. Hill, 1936.
1-a . Civitello, Linda. Cuisine and culture : a history of food and people — 2nd ed. Copyright © 2008 by Linda Civitello. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
2. Archbold, Rick and Dana McCauley. Last Dinner on the Titanic: Menus and Recipes from the Great Liner. New York: Hyperion/ Madison Press, 1997.
3. Archestratus. The Life of Luxury. Translated with Introduction and Commentary by John Wilkins & Shaun Hill [sic]. Great Britain: Prospect Books, 1994.
4. Belasco, Warren and Philip Scranton, eds. Food Nations. New York: Routledge, 2002.
5. Boorstin, Daniel J. The Discoverers: A History of Man’s Search to Know His World and Himself. New York: Vintage Books, 1983.
6. Bottero, Jean. The Oldest Cuisine in the World: Cooking in Mesopotamia. Trans. Teresa Lavender Fagan. Chicago: The University of Chicago Press, 2004.
7. Braudel, Fernand. The Mediterranean and the Mediterranean World in the Age of Philip II, Vols. I and II. Trans. Siân Reynolds. Berkeley: University of California Press, 1995.
8. Brenner, Leslie. American Appetite: The Coming of Age of a National Cuisine. New York: HarperCollins, 1999.
9. Brothwell, Don and Patricia Brothwell. Food in Antiquity: a survey of the diet of early peoples. Expanded Edition. Baltimore: The Johns Hopkins University Press, 1998.
10. Cahill, Thomas. How the Irish Saved Civilization: The Untold Story of Ireland’s Heroic Role from the Fall of Rome to the Rise of Medieval Europe. New York: Anchor Books, a divisionof Random House, Inc., 1995.
11. Cowan, Ruth Schwartz. More Work For Mother: The Ironies of Household Technology from the Open Hearth to the Microwave. BasicBooks a division of HarperCollins Publishers, 1983.
12. Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley: University of California Press, 2000.
*Flavours of Byzantium. Devon, Great Britain: Prospect Books, 2003.
*Siren Feasts: A History of Food and Gastronomy in Greece. London: Routledge, 1996.
13. Chang, K. C., Ed. Food in Chinese Culture. New Haven: Yale University Press, 1977.
14. Coe, Sophie D. America’s First Cuisines. Austin: University of Texas Press, 1994.
15. DeWitt, Dave, Mary Jane Wilan, and Melissa T. Stock. Flavors of Africa Cookbook: Rocklin, California:Prima Publishing, 1998.
16. Corn, Charles. The Scents of Eden: A Narrative of the Spice Trade. New York: Kodansha International, 1998.
17. Elias, Norbert. The History of Manners. Edmund Jephcott, trans. New York: Pantheon Books, 1978.
18. Escoffier, A. The Complete Guide to the Art of Modern Cookery. H. L. Cracknell and R. J. Kaufman, trans. New York: John Wiley & Sons, Inc., 1979.
19. Gabaccia, Donna R. We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge: Harvard University Press, 1998.
20. Garnsey, Peter. Food and Society in Classical Antiquity. Cambridge: The Cambridge University Press, 1999.
21. Gisslen, Wayne. Professional Cooking, 4th Edition. New York: John Wiley & Sons, Inc., 1999.
22. Gitlitz, David M. and Linda Kay Davidson. A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews. New York: St. Martin’s Press, 1999.
23. Flandrin, Jean Louis and Massimo Montanari, ed. Food: A Culinary History from Antiquity to the Present. New York: Columbia University Press, 1999.
24. Glants, Musy and Joyce Toomre, eds. Food in Russian History and Culture. Bloomington: Indiana University Press, 1997.
25. Hachten, Harva. Best of Regional African Cooking. New York: Hippocrene Books, 1970.
26. Kennedy, Diana. The Cuisines of Mexico. New York: Harper & Row, Publishers, 1986, 1972.
* Mexican Regional Cooking. New York: HarperPerennial, a division of Harper-Collins Publishers, 1978, 1984, 1990.
27. Henisch, Bridget Ann. Fast and Feast: Food in Medieval Society. University Park: The Pennsylvania State UniversityPress, 1976.
28. Houston, Lynn Marie. Food Culture in the Caribbean. Westport, Connecticut: Greenwood Press, 2005.
29. Klein, Herbert S. African Slavery in Latin America and the Caribbean. New York: Oxford University Press, 1986.
30. Martino of Como. The Art of Cooking: the First Modern Cookery Book. Ed. Luigi Ballerini; Transl. and Annotated by Jeremy Parsen. Berkeley: University of California Press, 2005.
31. Miller, J. Innes. The Spice Trade of the Roman Empire, 29 B.C. to A.D. 641. Oxford at the Clarendon Press, 1969.
32. Pyne, Stephen J. World Fire: The Culture of Fire on Earth. New York: Henry Holt and Company, Inc., 1995.
33. Read, Jan, Maite Manjón, Hugh Johnson. The Wine and Food of Spain. Boston: Little, Brown and Company, 1987.
34. Shindler, Merrill. American Dish: 100 Recipes from Ten Delicious Decades. Santa Monica: Angel City Press, 1996.
35. Shephard, Sue. Pickled, Potted, and Canned: How the Art of Food Preserving Changed the World. New York: Simon & Schuster,2000.
36. Spang, Rebecca L. The Invention of the Restaurant.Cambridge: Harvard University Press, 2000.
37. Wright, Clifford A. A Mediterranean Feast. New York: William Morrow and Company, Inc., 1999.
38. Zubaida, Sami and Richard Tapper, eds. Culinary Cultures of the Middle East. London: I. B. Tauris Publishers, 1994.

New! Comments

Have your say about what you just read! Leave me a comment in the box below.