Volume I: Thinking FoodEditorsâ Introduction: âFood and Human Existence: Understanding Diverse Modes of Culinary Lifeâ.
Part 1: Theorizing Food and Society
1. Alexis Soyer, âPantropheonâ, Food, Cookery and Dining in Ancient Times: Alexis Soyerâs Pantropheon (Mineoloa, New York: Dover, 2004 [1853]), pp. 1â"6
2. Carolyn Korsmeyer, âPhilosophies of Taste: Aesthetic and Nonaesthetic Sensesâ, Making Sense of Taste: Food and Philosophy (Ithaca: Cornell University Press), pp. 38â"67.
3. Stephen Mennell, âOn the Civilising of Appetiteâ, Theory, Culture and Society, 4, 3â"4, 1987, pp. 373â"403.
4. Jean-Anthelme Brillat-Savarin, âPhilosophical History of Cookingâ, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 242â"66.
5. Georg Simmel, âThe Sociology of the Mealâ, trans. Mark Ritter and David Frisby, in D. Frisby and M. Featherstone (eds.), Simmel on Culture: Selected Writings (London and New York: Sage, 1998), pp. 130â"5. (Originally published as âSoziologie der Mahlzeitâ, Berliner Tageblatt, 10 October 1910.)
Part 2: Food and Religion
6. Daniel Sack, âLiturgical Food: Communion Elements and Conflictâ, Whitebread Protestants: Food and Religion in American Culture (New York: Palgrave, 2001), pp. 9â"59.
7. Caroline Walker Bynum, âFast and Feast: The Historical Backgroundâ, Holy Feast and Holy Fast: The Meaning of Food in the Lives of Medieval Women (Berkeley: University of California Press, 1987), pp. 31â"69.
8. R. Marie Griffith, âPray the Weight Away: Shaping Devotional Fitness Cultureâ, Born Again Bodies: Flesh and Spirit in American Christianity (Berkeley, CA: University of California Press, 2004), pp. 160â"205.
Part 3: The Anthropology of Food
9. Claude Levi-Strauss, âThe Culinary Triangleâ, Partisan Review, 33, 1965, pp. 586â"95.
10. Roland Barthes, âSteak and Chipsâ, Mythologies (London: Vintage, 1993), pp. 62â"4.
11. Roland Barthes, âThe Food Systemâ, Elements of Semiology, trans. Annette Lavers and Colin Smith (New York: Hill and Wang, 1977), pp. 27â"8.
12. Mary Douglas, âThe Abominations of Leviticusâ, Purity and Danger: An Analysis of the Concepts of Pollution and Taboo (London and New York: Routledge, 2002), pp. 41â"57.
13. Pasi Falk, âHomo Culinarius: Towards An Anthropology of Tasteâ, Social Science Information, 30, 4, 1991, pp. 757â"90.
Volume II: Material Aspects of FoodPart 4: Food Production and Human Evolution
14. Linda Civitello, âFirst Courseâ"From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, Indiaâ, Cuisine and Culture, A History of Food and People (Hoboken: John Wiley, 2004), pp. 1â"24.
15. Jean Bottero, âCooks and Culinary Traditionâ, The Oldest Cuisine in the World: Cooking in Mesopotamia (Chicago: The University of Chicago Press, 2004), pp. 75â"86.
16. Paul Rozin, âHuman Food Selection: The Interaction of Biology, Culture and Individual Experienceâ, in L. M. Barker (ed.), The Psychobiology of Human Food Selection (Westport: AVI Publishing, 1982), pp. 225â"54.
Part 5: The History of Key Foods
17. Patrick E. McGovern, âThe Noah Hypothesisâ, Ancient Wine: The Search for the Origins of Viniculture (Princeton: Princeton University Press, 2003), pp. 16â"39.
18. Silvano Serventi and Francoise Sabban, âPasta Without Bordersâ, Pasta: The Story of a Universal Food (New York: Columbia University Press, 2003), pp. 169â"96.
19. Jack Turner, âThe Spice Seekersâ, Spice: The History of a Temptation (London: HarperPerennial, 2005), pp. 3â"58.
Part 6: Famines
20. S. C. Watkins and J. Menken, âFamines in Historical Perspectiveâ, Population and Development Review, 11, 4, 1985, pp. 647â"75.
21. Amartya Sen, âPoverty and Entitlementsâ, Poverty and Famines: An Essay on Entitlement and Deprivation (Oxford: Oxford University Press, 1983), pp. 1â"8.
Part 7: Industrialization of Food Production
22. Stephen Mennell, âDiminishing Contrasts, Increasing Varietiesâ, All Manners of Food: Eating and Taste in England and France from the Middle Ages, 2nd edn. (Urbana and Chicago: University of Illinois Books, 1996), pp. 317â"32.
23. Bernardo Sorj and John Wilkinson, âModern Food Technology: Industrialising Natureâ, International Social Science Journal, 37, 3, 1985, pp. 301â"14.
24. George Ritzer, âAn Introduction to McDonaldizationâ, The McDonaldization of Society (Thousand Oaks: Pine Forge Press, 2000), pp. 1â"20.
25. Eric Schlosser, âThe Most Dangerous Jobâ, Fast Food Nation: The Dark Side of the All American Meal (New York, Houghton Mifflin, 2001), pp. 169â"90.
26. Kim Humphery, âReally Modern Retailingâ, Shelf Life: Supermarkets and the Changing Cultures of Consumption (Cambridge: Cambridge University Press, 1998), pp. 39â"58.
Part 8: Crises in the Food Chain
27. Claude Fischler, âThe "Mad-Cow" Crisis: A Global Perspectiveâ, in Raymond Grew (ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 207â"31.
28. Harriet Friedmann, âThe International Relations of Food: The Unfolding Crisis of National Regulationâ, in B. Harriss-White and R. Hoffenberg (eds.), Food: Multidisciplinary Perspectives (Oxford: Basil Blackwell, 1994), pp. 174â"204.
29. Charles Clover, âDining with Nobu ...â, The End of the Line: How Overfishing is Changing the World and What We Eat (New York, The New Press, 2006), pp. 157â"82.
30. Chaia Heller, âRisky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Cropsâ, in Marianne Elisabeth Lien and Brigitte Nerlich (eds.), The Politics of Food (Oxford and New York: Berg, 2004), pp. 81â"99.
31. Marion Nestle, âDeregulation and its Consequencesâ, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley: University of California Press, 2003), pp. 272â"93.
32. Daniel Charles, âGlobal Claimsâ, Lords of the Harvest: Biotech, Big Money and the Future of Food (Cambridge, MA: Perseus), pp. 262â"82.
Volume III: The Social Relations of FoodPart 9: Food and Social Class
33. Jack Goody, âThe High and the Low: Culinary Culture in Asia and Europeâ, Cooking, Cuisine and Class: A Study of Comparative Sociology (Cambridge and New York: Cambridge University Press, 1982), pp. 97â"153.
34. Joseph R. Gusfield, âNatureâs Body and the Metaphors of Foodâ, in Michelle Lamont and Marcel Fournier (eds.), Cultivating Difference: Symbolic Boundaries and the Making of Inequality (Chicago: University of Chicago Press, 1992), pp. 75â"103.
Part 10: History of Grand Eating and Gastronomy
35. Andrew Dalby, âSicilian Tables: The Culture of Fourth Century Gastronomyâ, Siren Feasts: A History of Food and Gastronomy in Greece (London: Routledge, 1996), pp. 113â"32.
36. Jean-Anthelme Brillat-Savarin, âOn Gourmandismâ, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 132â"40.
37. Pricilla Parkhurst Ferguson, âA Cultural Field in the Making: Gastronomy in Nineteenth-Century Franceâ, American Journal of Sociology, 103, 3, 1998, pp. 597â"641.
Part 11: Restaurants and Coffee Houses
38. Alan Warde, Lydia Marten, and Wendy Olsen, âConsumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Outâ, Sociology, 33, 1, 1999, pp. 105â"27.
39. Markman Ellis, âThe Philosopher in the Coffee-Houseâ, The Coffee House: A Cultural History (London: Weidenfeld and Nicolson, 2005), pp. 185â"206.
40. William Foote Whyte, âThe Social Structure of the Restaurantâ, American Journal of Sociology, 54, 4, pp. 302â"10.
41. Gary Alan Fine, âThe Kitchen as Place and Spaceâ, Kitchens: The Culture of Restaurant Work (Berkeley: University of California Press, 1996), pp. 80â"111.
42. Karla Erickson, âBodies at Work: Performing Service in American Restaurantsâ, Space and Culture, 7, 1, 2004, pp. 76â"89.
43. Rebecca Spang, âAll The Worldâs a Restaurant: On the Global Gastronomics of Tourism and Travelâ, in Raymond Grew (ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 79â"91.
Part 12: Food and the Life Course
44. Haim Hazan, âHolding Time Still With Cups of Teaâ, in Mary Douglas (ed.), Constructive Drinking: Perspectives on Drink from Anthropology, 4th edn. (Cambridge: Cambridge University Press, 1991), pp. 205â"19.
45. Allison James, âConfections, Concoctions and Conceptionsâ, in Bernard Waites, Tony Bennett, and Graham Martin (eds.), Popular Culture: Past and Present (London and New York: Routledge, 1981), pp. 294â"307.
46. Mildred Blaxter and Elizabeth Paterson, âThe Goodness is Out of It: The Meaning of Food to Two Generationsâ, in Anne Murcott (ed.), The Sociology of Food and Eating (Aldershot: Ashgate, 1983), pp. 95â"105.
Part 13: Food, Gender, and Family Organization
47. Deb Kemmer, âTradition and Change in Domestic Roles and Food Preparationâ, Sociology, 34, 2, 2000, pp. 323â"33.
48. Marjorie DeVault, âConstructing the Familyâ, Feeding the Family: The Social Organization of Caring as Gendered Work (Chicago: University of Chicago Press, 1991), pp. 77â"94.
49. Joanne Hollows, âOliverâs Twist: Leisure, Labour and Domestic Masculinity in The Naked Chefâ, International Journal of Cultural Studies, 6, 2, 2003, pp. 229â"48.
50. Alex McIntosh, âThe Family Meal and its Significance in Global Timesâ, in Raymond Grew (ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 217â"39.
51. Miriam Meyers, âThe Presence of Many Women: Food as a Way of Ensuring Continuity Across Generations of Womenâ, A Bite off Mamaâs Plate: Mothersâ and Daughtersâ Connections through Food (Westport and London: Bergin & Harvey, 2001), pp. 105â"24.
Volume IV: Negotiating Food
Part 14: Food and Personal Identity
52. Claude Fischler, âFood, Self and Identityâ, Social Science Information, 27, 2, pp. 275â"92.
53. Anne Murcott, âOn the Altered Appetites of Pregnancy: Conceptions of Food, Body and Personâ, Sociological Review, 36, 4, 1988, pp. 733â"64.
54. Efrat Ben-Zeâev, âThe Politics of Taste and Smell: Palestinian Rites of Returnâ, in Marianne E. Lien and Brigitte Nerlich (eds.), The Politics of Food (Oxford: Berg, 2004), pp. 141â"60.
Part 15: Textual and Visual Representations of Food
55. Arjun Appadurai, âHow To Make a National Cuisine: Cookbooks in Contemporary Indiaâ, Comparative Studies of Society and History, 30, 1, 1988, pp. 3â"24.
56. Luigi Ballerini, âMaestro Martino: The Carneades of Cooksâ, The Art of Cooking: The First Modern Cookery Book: The Eminent Maestro Martiono of Como (Berkeley: University of California Press, 2005), pp. 1â"46.
57. N. Strange, âPerform, Educate, Entertain: Ingredients of the Cookery Programme Genreâ, in C. Geraghty and D. Lusted (eds.), The Television Studies Book (London: Edward Arnold, 1998), pp. 301â"12.
58. Alice McLean, âTasting Language: The Aesthetic Pleasures of Elizabeth Davidâ, Food, Culture and Society, 7, 1, 2004, pp. 37â"45.
Part 16: Diets and Dieting
59. Carole Spitzack, âCurative Voices: Anti-Diets and Expertsâ, Confessing Excess: Women and the Politics of Body Reduction (Albany: State University of New York Press, 1990), pp. 9â"33.
60. Bryan Turner, âThe Government of the Body: Medical Regimens and the Rationalisation of Dietâ, British Journal of Sociology, 33, 2, 1982, pp. 254â"69.
Part 17: Food Pathologies
61. Susan Bordo, âAnorexia Nervosa: Psychopathology as the Crystallization of Cultureâ, Unbearable Weight: Feminism, Western Culture and the Body (Berkeley: University of California Press, 1998), pp. 139â"64.
62. Carole Counihan, âAn Anthropological View of Western Womenâs Prodigious Fasting: A Review Essayâ, The Anthropology of Food and the Body: Gender, Meaning and Power (New York: Routledge, 1998), pp. 93â"112.
Part 18: Animals, Meat, Vegetarianism, and Veganism
63. Peter Singer, âTaking Life: Animalsâ, Practical Ethics, 2nd edn. (Cambridge: Cambridge University Press, 1993), pp. 110â"25.
64. Alan Beardsworth and Teresa Keil, âThe Vegetarian Option: Varieties, Conversions, Motives and Careersâ, The Sociological Review, 40, 2, 1992, pp. 252â"93.
65. Marianne Elisabeth Lien, âDogs, Whales and Kangaroos: Transnational Activism and Food Taboos,â in Marianne Elisabeth Lien and Brigitte Nerlich (eds.), The Politics of Food (Oxford and New York, Berg), pp. 179â"97.
Part 19: Deindustrialization
66. Warren Belasco, âFood and the Counterculture: A Story of Bread and Politicsâ, in Raymond Grew (ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 273â"92.
67. Carlo Petrini, âAppetite and Thoughtâ, Slow Food: The Case for Taste, trans. William McCuaig (New York, Columbia University Press, 2003), pp. 1â"36.
68. Julie Guthman, âOrganic Farming: Ideal Practices and Practical Idealsâ, Agrarian Dreams: The Paradox of Organic Farming in California (Berkeley: University of California Press, 2004), pp. 42â"60.
Volume V: Food Cultures and the Globalization of Food
Part 20: Food and Nation
69. Alison Leitch, âSlow Food and the Politics of Pork Fat: Italian Food and European Identityâ, Ethnos, 68, 4, 2003, pp. 437â"62.
70. Jean-Robert Pitte, âFrance: The Land of Milk and Honey or the Old Country of Gourmands?â, French Gastronomy: The History and Geography of a Passion, trans. Jody Gladding (New York, Columbia University Press, 2002), pp. 13â"32.
Part 21: Food and Ethnicity
71. Hasia R. Diner, â"The Bread Is Soft": Italian Foodways, American Abundanceâ, Hungering For America: Italian, Irish and Jewish Foodways in the Age of Migration (Cambridge, MA: Harvard University Press, 2001), pp. 48â"83.
72. Tracey N. Poe, âThe Origins of Soul Food in Black Urban Identityâ, in Carole Counihan (ed.), Food in the USA: A Reader (New York and London: Routledge, 2002), pp. 91â"108.
73. Shun Lu and Gary Alan Fine, âThe Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishmentâ, The Sociological Quarterly, 36, 3, 1995, pp. 535â"53.
Part 22: Food Crossings in History
74. Giovanni Rebora, âFrom Europe to Americaâ, Culture of the Fork: A Brief History of Food in Europe (New York: Columbia University Press, 2001), pp. 129â"40.
75. Benoit Daviron and Stefano Ponte, âWhatâs in a Cup: Coffee from Bean to Brewâ, The Coffee Paradox: Commodity Trade and the Elusive Promise of Development (London: Zed Books, 2005), pp. 50â"80.
76. Krishnendu Ray, âMeals, Migration, and Modernityâ, The Migrants Table (Philadelphia: Temple University Press, 2004), pp. 130â"68.
Part 23: Globalization as Food Homogenization?
77. Elin McCoy, âScoring Parkerâ, The Emperor of Wine: The Rise of Robert M. Parker Jr. and the Reign of American Taste (New York: Ecco/HarperCollins, 2005), pp. 279â"300.
78. James L. Watson (ed.), âTransnationalism, Localization and Fast Foods in East Asiaâ, Golden Arches East: McDonaldâs in East Asia (Stanford: Stanford University Press, 1997), pp. 1â"38.
79. Melissa L. Caldwell, âDomesticating the French Fry: McDonaldâs and Consumerism in Moscowâ, Journal of Consumer Culture, 4, 2004, pp. 5â"26.
80. Rick Fantasia, âFast Food in Franceâ, Theory and Society, 24, 2, 1995, pp. 201â"43.
81. Rick Fantasia, âRestaurants Rapides Pour "Societe Sans Classes"â, Le Monde diplomatique, 554, May, 2000, pp. 6â"7.
Part 24: Food Traditions Transformed?
82. Carole Counihan, âConclusion: Molto, Ma Buonoâ, Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (London: Routledge, 2004), pp. 177â"92.
83. Allison James, âCooking the Books: Global or Local Identities in Contemporary British Food Cultures?â, in David Howes (ed.), Cross-Cultural Consumption: Global Markets, Local Realities (London: Routledge, 1996), pp. 77â"93.
84. Danielle Gallegos, âPastes, Powders, and Potions: the Development of an Eclectic Australian Palateâ, Journal for the Study of Food and Society, 8, 1, 2005, pp. 39â"45.
85. J. A. G. Roberts, âOn the Globalization of Chinese Foodâ, China To Chinatown: Chinese Food in the West (London: Reaktion Books, 2002), pp. 204â"28.
