Suggested Readings

American Girls Pastimes. Addy's Cook Book. Middleton, WI: Pleasant Co. Publications, Inc., 1994.

Avakian, Arlene Voski, ed. Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking (Beacon, 1997).

Beardsworth, Alan, ed. Sociology on the Menu: An Invitation to the Study of Food and Society (Routlege, 1997).

Bell, David and Gill Valentine. Consuming Geographies: We Are Where We Eat (Routlege, 1997).

Bentley, Amy. Eating for Victory: United States Food Rationing and the Politics of Domesticity (Illinois, 1998)

Brown, Linda Keller, and Kay Mussell. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee, 1984.

Burgess, Mary. Soul to Soul: A Vegetarian Soul Food Cookbook. Santa Barbara: Woodbridge Pres Publishing Co., 1976

Camp, Charles. American Foodways: What, When, Why and How We Eat in America. Little Rock: August House, Inc., 1989.

Chase, Leah and Johnny Rivers. Down Home Healthy: Family Recipes of Black American Chefs. Washington, D.C.: National Cancer Institute, 1993.

Counihan, Carole M. and Penny Van Esterik, eds. Food and Culture: A Reader. New York: Routledge, 1997.

Courtin, Deane, W. and Lisa M. Heldke., eds. Cooking, Eating, Thinking: Transformative Philosophies of Food (Indiana University Press, 1992).

Darden, Norma Jean. Spoonbread and Strawberry Wine. New York: Doubleday, 1994.

Darling, Jennifer and Shelli McConnell. Heritage of America Cookbook. Des Moines: Better Homes and Gardens Books, 1993.

DeKnight, Freda. The Ebony Cookbook; Date with a Dish. New York: Hermitage Press, Inc., 1948.

Fine, Ben and Michael Heasman. Consumption in the Age of Affluence: The World of Food (Routlege, 1996).

Flandrin, Jean-Louis and Massimo Montanari. Food: A Culinary History English edition edited by Albert Sonnenfield (Columbia University Press, forthcoming).

Forgione, Larry. An American Place: Celebrating the Flavors of America. New York: William Morrow & Co., 1996.

Gabaccia, Donna R. We Are What We Eat: Food and the Making of Americans (Harvard University Press, 1998).

Genovese, Eugene. Roll, Jordan, Roll: The World the Slaves Made. New York: Vintage Books, Inc., 1976.

Geraty, Virginia Mixson. Bittle en' T'ing': Gullah Cooking.... Orangeburg, S.C: Sandlapper Publishing Co., 1992.

Griffiths, Sian and Jennifer Wallace. Consuming Passions: Food in the Age of Anxiety (Manchester University Press, 1998).

Gunderson, Mary. The Food Journal of Lewis & Clark, History Cooks, Yankton, SD, 2003.

Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.

Hafner, Dorinda B. Dorinda's Taste of the Caribbean. Berkeley: Ten Speed Press, 1996.

Harris, Jessica B. The Welcome Table: African American Heritage Cooking. New York: Simon & Schuster, 1995.

Harris, Jessica B. A Kwanzaa Keepsake. New York: Simon & Schuster, 1995.

Harris, Jessica B. The Africa Cookbook: Tastes of a Continent. New York: Simon & Schuster, 1998.

Hilliard, Sam. "All Kinds of Good Rations." In Hogmeat and Hoecake: Food Supply in the Old South, 1840-1860.Carbondale: Southern Illinois University Press, 1972.

Hogan, David Gerald. Selling 'em by the Sack: White Castle and the Creation of American Food (New York University Press).

Humphrey, Theodore C. and Lin T. Humphrey, eds. "We Gather Together": Food and Festival in American Life. Ann Arbor and London: UMI Research Press, 1988.

Jones, Wilbert. The New Soul Food Cookbook. New York: Carol Publishing, 1996.

Kaiser, Inez Yeargan. Soul Food Cookery. New York: Pitman Publishing Corp., 1968.

Korsmeyer, Carolyn. Making Sense of Taste: Food and Philosophy (Cornell University Press, forthcoming).

Levenstein, Harvey A. Revolution at the Table: The Transformation of the American Diet (Oxford, 1988)

Lewis, Edna. The Taste of Country Cooking. New York: Alfred Knopf, 1976.

Manton, Catherine. Fed Up (Bergin and Garvey, 1999).

Medearis, Angela Shelf. Ideas for Entertaining from the A.A. Kitchen. New York: Dutton, 1997.

Mercuri, Becky, Tom Klare, and John T. Edge. Food Festival, U.S.A.: Red, White, and Blue Ribbon Recipes from All 50 States. San Diego: Laurel Glen Publishing Co., 2002.

Mintz, Sidney, W. Sweetness and Power: The Place of Sugar in Modern History (Viking, 1985).

Mintz, Sidney, W. Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the Past (Beacon, 1996).

Mitchell, Patricia B. Soul on Rice: African Influences on American Cooking. Virginia: Self-published, 1993.

National Council of Negro Women. The Black Family Reunion Cookbook. New York: Fireside, 1991.

National Council of Negro Women. Celebrating Our Mother's Kitchens. Memphis: The Wimmer Companies, Inc., 1994.

National Council of Negro Women. (Cassandra Hughes Webster, ed.) Mother Africa's Table: A Collection of West African and African American Recipes and Cultural Traditions. New York: Main Street Books/Doubleday, 1998.

Paige, Howard. Aspects of African American Foodways. Southfield, MI: Aspects Publishing Company, 1999.

Parker, Idella, and Marjorie Keating. Idella: Marjorie Rawlings' 'Perfect Maid.'. Gainesville: University Press of Florida, 1992.

Pillsbury, Richard. No Foreign Food: The American Diet in Time and Place, edited by Richard Pillsbury, 165-170. Boulder: Westview Press, 1998.

Randall, Chef Joe & Toni Tipton-Martin. A Taste of Heritage: The New African-American Cuisine. New York: MacMillan, 1998.

Root, Waverley and Richard de Rochemont. Eating in America: A History. New York: William Morrow & Co., 1976.

Scapp, Ron and Brian Seitz, eds. Eating Culture (State University of New York Press, 1998).

Schremp, Geraldine. Celebration of American Food: Four Centuries in the Melting Pot. Golden, CO: Fulcrum Publishing, 1996.

Shange, Ntozake. If I Can Cook You Know God Can!. Boston: Beacon Press, 1998.

Shortridge, Barbara G. and James R. Shortridge, eds. The Taste of American Place. Lanham, MD: Rowman & Littleffield Publishing Group, 1998.

Spivey, Diane M. The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine (State University of New York Press, forthcoming).

Taylor, Joe Gray. Eating, Drinking, and Visiting in the South: An Informal History. Baton Rouge: Louisiana State University Press, 1982.

Thurman, Sue Bailey. The Historical Cookbook of the American Negro. Washington, D.C.: National Council of Negro Women, 1958.

Titus, Mary. "Groaning tables and Spit in the Kettles: Food and Race in the Nineteenth-Century South." Southern Quarterly 20, no. 2-3 (1992): 13-21.

Villas, James and James A. Beard. American Taste: A Celebration of Gastronomy Coast-to-Coast. Guilford, CT: The Lyons Press, 1997.

White, Joyce. Soul Food: Recipes & Reflections from A.A. Churches. New York: HarperCollins, 1998.

Whitehead, Tony L. "Sociocultural Dynamics and Food Habits in a Southern Community." In Food in the Social Order: Studies of Food and Festivities in Three American Communities, edited by Mary Douglas, 97-142. New York: Russell Sage Foundation, 1984.

Wheaton, Barbara Ketchum. Savoring the Past: The French Kitchen Table From 1300-1789 (University of Pennsylvania Press, 1983).

Williams, Susan. Savory Suppers and Fashionable Feasts: Dining in Victorian America. Knoxville: University of Tennessee Press, 1996.

Wilson, David Scofield and Angus Kress Gillepie, eds. Rooted in America: Foodlore of Popular Fruits and Vegetables (University of Tennessee Press, forthcoming).