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AMST 276: Food and American Studies: Foodways Bibliography

Hidden Kitchens

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Eating in America

Food and Cultural Meaning

E.N. Anderson. Everyone Eats: Understanding Food and Culture.

Linda Murray Berzok, Ed. Storied Dishes: What our Family Recipes tell us about who we are and where we've been.

Bob Ashley, Joanne Hollows, Steve Jones and Ben Taylor. Food and Cultural Studies.

Carole M. Counihan and Van Estrik, eds. Food and Culture: A Reader.

Deane W. Curtin and Lisa M. Heldke, eds. Cooking, Eating, Thinking Transformative Philosophies of Food.

Mary Douglas. Implicit Meanings: Selected Essays in Anthropology.

Janet Floyd and Laurel Forster, Eds. The Recipe Reader: Narratives, Contexts, Traditions.

Patricia Harris, David Lyon, and Sue McLaughlin. The Meaning of Food: Companion to the PBS television series.

Claude Levi-Strauss. The Raw and the Cooked: Mythologiques.

Lawrence C. Rubin, Ed. Food for thought: Essays on Eating and Culture.

Ron Scapp and Brian Seitz, Eds. Eating Culture.

David Sutton. Remembrance of Repasts: An Anthropology of Food and Memory.

Jacqueline Thursby. Foodways and Folklore: A Handbook.

Margaret Visser. Much Depends on Dinner: The Extraordinary History and Mythology, Allure, and Obsessions, Perils and Taboos of an Ordinary Meal.

Margaret Visser. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners.

Psyche Williams-Forson and Carole Counihan, Eds. Taking food public: Redefining Foodways in a Changing World.

Richard Wranghan. Catching fire: How cooking made us human.

Don Yoder. "Folk Cookery." Folklore and Folklife: An Introduction. Ed. Richard M. Dorson.

American Food History and Foodways

Kelly Alexander and Cynthia Harris. Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer who Chronicled How America Ate.

Nelson Algren. American Eats.

Warren Belasco and Roger Horowitz, Eds. Food chains: From farmyard to shopping cart.

Amy Bentley. Eating for Victory: Food Rationing and the Politics of Domesticity.

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

Charles Camp. American Foodways: What, When, Why, and How We Eat in America.

Barbara C. Carson. Ambitious Appetites: Dining, Behavior, and Patterns of Consumption in Federal Washington.

Julia Child. My Life in France.

Carole M. Counihan, ed. Food in the USA: A Reader.

Sophie D. Coe. America's First Cuisines.

Trudy Eden. The Early American Table: Food and Society in the New World.

Elizabeth S.D. Engelhardt, Ed. Republic of Barbecue: Stories Beyond the Brisket.

Kathryn Grover. Dining in America, 1850-1900.

Barbara Haber. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals.

John L. and Karen Hess. The Taste of America.

Reginald Horsman. Feast or Famine: Food and drink in American westward expansion.

Theodore C. Humphrey and Lin T. Humphrey, eds. "We Gather Together": Food and Festival in American Life.

Mark Kurlansky, Ed. The food of a younger land: A portrait of American food: Before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional: From the lost WPA files.

Mark Kurlansky. Birdseye: The adventures of a curious man.

Harvey Levenstein. Revolution at the Table: The Transformation of the American Diet.

Harvey Levenstein. Paradox of Plenty: A Social History of Eating in Modern America.

Susan Levine. School lunch politics: The surprising history of America's favorite welfare program.

Lucy Long. Regional American Food Culture.

James E. McWilliams. A Revolution in Eating: How the quest for food shaped America.

Anne Mendelson. Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking.

Sidney Mintz. Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past.

Gary Paul Nabhan, ed. Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods.

Virginia D. Nazarea. Heirloom Seeds and Their Keepers: Marginality and Memory in the Conservation of Biological Diversity.

Sandra Oliver. Food in Colonial and Federal America.

Clementine Paddleford, Ed. How America Eats. Revised as How America Eats by Kelly Alexander in 1970.

Waverly Root and Richard de Rochement. Eating in America: A History.

Laura Shapiro. Julia Child.

Laura Shapiro. Something form the Oven: Reinventing Dinner in 1950s America.

Nikki Silva and Davia Nelson. Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters.

Andrew F. Smith. Eating History: 30 Turning Points in the Making of American Cuisine.

Raymond Sokolov. Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats.

Jane Stern and Michael Stern. Two for the Road: Our Love Affair with American Food.

John Van Willigen and Anne Van Willigen. Food and everyday life on Kentucky family farms, 1920-1950.

Susan Williams. Food in the United States, 1820s-1890.

Cookbooks, Recipes and the Meaning Thereof

Anne L. Bower, ed. Recipes for Reading: Community Cookbooks, Stories, and Histories.

Marion Brown. Southern Cook Book.

Mildred Council. Mama Dip's Family Cookbook.

Mildred Council. Mama Dip's Kitchen.

Nancy Carter Crump. Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove.

Nathalie Dupree. Nathalie Dupree's Southern Memories: Recipes and Reminiscences.

Junior League of Charleston. Charleston receipts collected by the Junior League of Charleston.

Sara Foster. The Foster's Market Cookbook.

Sara Foster. Fresh Everyday: More Great Recipes from Foster's Market.

Damon Lee Fowler. Classical Southern Cooking: A Celebration of the Cuisine of the Old South.

Damon Lee Fowler. New Southern Kitchen.

Lynne Ireland. "The Compiled Cookbook as Foodways Autobiography," Western Folklore 40:1 (1981) 107-114.

Matt Lee and Ted Lee. The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners.

Susan J. Leonardi. "Recipes for Reading: Summer Pasta, Lobster a la Riseholme, and Key Lime Pie." PMLA 104 (May 1989): 340-347.

Edna Lewis. The Taste of Country Cooking.

Nancie McDermott. Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations.

Joan Nathan. Jewish cooking in America.

Joan Nathan. The New American Cooking.

Bill Neal. Biscuits, Spoonbread, and Sweet Potato Pie.

Bill Neal. Bill Neal's Southern Cooking.

Jessamyn Neuhaus. Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America.

Molly O'Neill. One Big Table: A Portrait of American Cooking: 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs.

Linda Garland Page and Eliot Wigginton. A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances.

Paul Prudhomme. Chef Paul Prudhomme's Louisiana Kitchen.

Jane Stern and Michael Stern. Square Meals: A Cookbook.

Bill Smith. Seasoned in the South: Recipes from Crook's Corner and From Home.

Beth Tartan. "Cookbooks." Encyclopedia of Southern Culture. Eds. Charles R. Wilson and William R. Ferris.

Beth Tartan. "Cookbooks." In The New Encyclopedia of Southern Culture, Volume 7 "Foodways". Ed. Charles R. Wilson, Volume Editor John T. Edge.

John Martin Taylor. Hoppin' John's lowcountry cooking : recipes and ruminations from Charleston & the Carolina coastal plain.

Janet Theophano. Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote.

Culinary Tourism

Priscilla Boniface. Tasting Tourism: Travelling for Food and Drink.

C. Michael Hall, ed. Food Tourism Around the World : Development, Management, and Markets.

Lucy M. Long, ed. Culinary Tourism.

Lucy Long, ed. "Special Issue: Culinary Tourism." Southern Folklore. 55 (1998).

Food and African Americans

Anne L. Bowers, ed. African American Foodways: Explorations of History and Culture.

Judith A. Carney. Black Rice: The African origins of rice cultivation in the Americas.

Judith A. Carney and Richard Nicholas Rosomoff. In the shadow of slavery: Africa's botanical legacy in the Atlantic world.

Mildred Council. Mama Dip's Kitchen.

Herbert C. Covey and Dwight Eisnach. What the slaves ate: Recollections of African American foods and foodways from the slave narratives.

Leland Ferguson. Uncommon ground: Archaeology and early African America, 1650-1800.

Rayna Green. "Mother Corn and the Dixie Pig," in Southern Cultures 14.4 (Winter 2008): 114-26.

Jessica B. Harris. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim.

Jessica B. Harris. High on the hog: A culinary journey from Africa to America.

Jessica B. Harris. Iron pots and wooden spoons: Africa's gifts to new world cooking.

Jessica B. Harris. The Welcome Table: African-American Heritage Cooking.

Karen Hess. The Carolina Rice Kitchen: The African Connection.

William Frank Mitchell. African American Food Culture.

Frederick Opie. Hog and Hominy: Soul Food from Africa to America.

Tracey Nicole Poe, "Food, Culture, and Entrepreneurship Among African-Americans, Italians, and Swedes in Chicago." Diss. Harvard University, 1999.

Tracey Nicole Poe, "The Origins of Soul Food in Black Urban Identity: Chicago, 1915-1947," American Studies International. 37.1 (February 1999): 4-33.

Sallie Ann Robinson. Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites.

Rebecca Sharpless. Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960.

Andrew Warnes. Savage barbecue: Race, culture, and the invention of America's first food.

Psyche Williams-Forson. Building Houses Out of Chicken Legs: Black Women, Food, and Power.

Doris Witt. Black Hunger: Food and the Politics of U.S. Identity.

Anne Elizabeth Yentsch. A Chesapeake family and their slaves: A study in historical archaeology.

Food and American Indians

Rayna Green.  “Mother Corn and the Dixie Pig,” in Southern Cultures 14.4 (Winter 2008): 114-26.

Judith Roche and Meg McHutchison, ed. First Fish, First People: Salmon Tales of the North Pacific Rim.

Food and Film & Television

Food and Literature

Laura Esquivel. Between Two Fires: Intimate Writing on Life, Love, Food and Flavor.

Laura Esquivel. Like Water for Chocolate.

Fannie Flagg. Fried Green Tomatoes at the Whistle-Stop Cafe.

Patricia M. Gantt. "Taking the Cake: Power Politics in Southern Life and Fiction." Cooking Lessons: The Politics of Gender and Food. Ed. Sherrie A. Inness.

Molly O'Neill. American food writing: An anthology with classic recipes.

Peggy Prenshaw, ed. "Introduction," Southern Quarterly, Special Double Issue: The Texts of Southern Food. 30 (Winter-Spring 1992).

Jeanne Ray. Eat Cake.

Ann Romines. The Home Plot: Women, Writing, and Domestic Ritual.

Sarah Sceats. Food, consumption, and the Body in Contemporary Women's Fiction.

Andrew Warnes. Hunger Overcome? Food and Resistance in Twentieth Century African-American Literature.

Andrew Young. The Hungry Ear: Poems of Food and Drink.

Food Politics (including Slow Food, Locavorism, Food Counterculture, Organic/Natural Foods Movement, Sustainable Ag, etc.)

Geoff Andrews. The Slow Food Story: Politics and Pleasure.

Warren Belasco. Appetite for Change: How the Counterculture Took on the Food Industry.

Wendell Berry. Bringing It to the Table: On Farming and Food.

Mark Bittman. Food Matters: A Conscious Guide to Eating.

Jonathan Safran Foer. Eating Animals.

Brian Halweil. Home Grown: The Case for Local Food in a Global Market.

David Kamp. The United States of Arugula: How we became a gourmet nation.

Corby Kummer. The Pleasures of Slow Food: Celebrating Authentic Traditions, Flavors, and Recipes.

James E. McWilliams. Just Food: Where Locavores Get It Wrong and How We can Truly Eat Responsibly.

Gary Paul Nabhan. Coming Home to Eat: The Pleasures and Politics of Local Food.

Nicolette Hahn Niman. Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms.

Raj Patel. Stuffed and Starved: The Hidden Battle for the World Food System.

Carlo Petrini. Slow Food Nation: Why Our Food Should be Good, Clean, and Fair.

Carlo Petrini. Slow Food Revolution: A New Culture for Eating and Living.

Michael Pollan. The Omnivore's Dilemma: A Natural History of Four Meals.

Michael Pollan. In defense of food: An eater's manifesto.

Michael Pollan. Food rules: An eater's manual.

Joel Salatin. Everything I Want to do Is Illegal: War Stories from the Local Food Front.

Joel Salatin. Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World.

Eric Schlosser. Fast Food Nation.

Amy Trubeck. The Taste of Place: A Cultural Journey Into Terroir.

Norman Wirzba, Ed. The essential agrarian reader: Rhe future of culture, community, and the land.

Food Writing and Food Memoir

Diane Abu-Jaber. The Language of Baklava.

Anthony Bourdain. Kitchen Confidential: Adventures in the Culinary Underbelly.

Elizabeth David. An Omelette and a Glass of Wine.

M. F. K. Fisher. The Art of Eating.

Barbara Kingsolver. Animal, vegetable, miracle: A year of food life.

Mark Kurlansky. Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History.

David Mas Masumoto. Epitaph for a Peach: Four Seasons on My Family Farm.

David Mas Masumoto. Harvest Son.

John McPhee. Giving Good Weight.

Bich Minh Nguyen. Stealing Buddha's Dinner: A Memoir.

Molly O'Neill. American Food Writing: An Anthology with Classic Recipes.

Julie Powell. Julie and Julia: 365 days, 524 recipes, 1 tiny apartment kitchen.

Julia Reed. Queen of the Turtle Derby and Other Southern Phenomena.

Julia Reed. Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with recipes).

Julia Reed. The House on First Street: My New Orleans Story.

Ruth Reichl. Tender at the Bone: Growing Up at the Table.

Ruth Reichl. Comfort Me with Apples.

Sara Roahen. Gumbo Tales: Finding My Place at the New Orleans Table.

Jeffrey Steingarten. The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits.

Kim Sunee. Trail of Crumbs: Hunger, Love, and the Search for Home.

Calvin Trillin. Feeding a Yen: Savoring Local Specialities, from Kansas City to Cuzco.

Calvin Trillin. The Tummy Trilogy.

Monique Truong. The Book of Salt.

Mark Winegardner, Ed. We Are What We Ate: 24 Memories of Food.

Molly Wizenberg. A Homemade Life: Stories and Recipes from my Kitchen Table.

Bonny Wolf. Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories.

Southern Food

Brett Anderson and Sara Camp Arnold, Eds. Cornbread Nation 6: The best of Southern food writing.

Jean Anderson. A Love Affair with Southern Cooking: Recipes and Recollections.

Jane Carson. Colonial Virginia Cookery.

Christian Women's Exchange. Creole Cookery.

Craig Claiborne. Craig Claiborne's Southern Cooking.

Craig Clairborne. Craig Claiborne's A Feast Made for Laughter.

Nancy Carter Crump. Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove.

Mrs. S. R. Dull. Southern Cooking.

Jim Early. The Best Tar Heel Barbecue: Manteo to Murphy.

John T. Edge, ed. A Gracious Plenty: Recipes and Recollections from the American South.

John T. Edge, ed. The New Encyclopedia of Southern Culture: Foodways (Vol. 7).

John T. Edge. Southern Belly: The Ultimate Food Lover's Companion to the South.

John Egerton, ed. Cornbread Nation 1: The Best of Southern Food Writing.

John Egerton. Side Orders: Small Helpings of Southern Cookery and Culture.

John Egerton. Southern Food: At Home, On the Road, In History.

Lolis Eric Elie, ed. Cornbread Nation 2: The United States of Barbecue.

Marcie C. Ferris. The Edible South: The Power of Food and the Making of an American Region. 

Marcie C. Ferris, ed. "The Edible South," Southern Cultures (Winter 2009).

Marcie C. Ferris. "'The Deepest Reality of Life': Southern Sociology, the WPA, and Food in the New South'," Southern Cultures (Summer 2012).

Donald Goodman and Thomas Head, Eds. The happy table of Eugene Walter: Southern spirits in food and drink: An ardent survey of Southern beverages and a grand selection of Southern dishes employing spiritous flavorings.

Sandra Gutierrez. The new southern-Latino table: Recipes that bring together the bold and beloved flavors of Latin America & the American South.

Lafcadio Hearn. Lafcadio Hearn's Creole Cookbook.

Paul Knipple and Angela Knipple. The world in a skillet: A food lover's tour of the new American South.

Mary Land. Louisiana Cookery.

Edna Lewis and Scott Peacock. The Gift of Southern Cooking.

Ronni Lundy, ed. Cornbread Nation 3: Foods of the Mountain South.

Moreton Neal. Remembering Bill Neal: Favorite Recipes from a Life in the Kitchen.

Picayune's Creole Cook Book.

Dale Volberg Reed and John Shelton Reed, eds.; John T. Edge, general ed. Cornbread Nation 4: The Best of Southern Food Writing.

Fred W. Sauceman, Ed. Cornbread Nation 5: The best of Southern food writing.

Beth Tartan. North Carolina and Old Salem Cookery.

Joe Gray Taylor. Eating, Drinking, and Visiting in the South: An Informal History.

Charles D. Thompson, Jr. Spirits of just men: Mountaineers, liquor bosses, and lawmen in the moonshine capital of the world.

Susan Tucker, Ed. New Orleans Cuisine: 14 Signature Dishes and Their Histories.

James R. Veveto and Edward M Maclin, Eds. The slaw and the slow cooked: Culture and barbecue in the mid-south.