Bibliography
Most ASFS authors have published works on other subjects,
however, only their works that deal with food are listed here. Also, works
that are currently “in press” are not yet listed. As soon
as we are notified that they have been published, this page will be updated
to include them.
If you are an ASFS member with writings you would like to have listed
here, contact the webmaster.
Several ASFS authors have contributed to Oxford University
Press' Oxford Companion to American Food and Drink (edited by
member Andrew Smith), which is due to appear in April 2007. It's an updated
and expanded edition of the Oxford Encyclopedia of Food and Drink
in America (2004), in a compact paper format.
Albala, Ken
(co-editor, with Gary Allen) Human Cuisine. BookSurge,
2008. ISBN: 1419693913.
(co-editor, with Gary Allen) The Business of Food: Encyclopedia
of the Food and Drink Industries. Westport, CT: Greenwood
Press, 2007. ISBN: 9780313337253.
Beans: A History. Oxford and New York: Berg, 2007. ISBN: 9781845204303
Eating Right in the Renaissance. Berkeley: University of California
Press, 2002. ISBN: 0520229479
Food in Early Modern Europe. Westport, CT: Greenwood Press,
2003. ISBN: 0313319626
with Caroline Cox. Opening Up North America. New York Facts
on File, 2005. ISBN: 0816052611
(series editor) Food Culture Around the World. Westport, CT:
Greenwood Press, 14 volumes, 12 in print, (2003- present)
(series editor) Cooking Through History. Westport, CT: Greenwood
Press, (6 volumes).
Allen, Gary
“Why Wait for Wedding Cake?” Roll Magazine:
Creative Living in the Hudson Valley, June 2008.
(publisher, webmaster) On the Table. Available online.
(co-editor, with Ken Albala) Human Cuisine. BookSurge,
2008. ISBN: 1419693913.
(co-editor, with Ken Albala) The Business of Food: Encyclopedia
of the Food and Drink Industries. Westport, CT: Greenwood
Press, 2007. ISBN: 9780313337253.
The Herbalist in the Kitchen. Champaign-Urbana,
IL: University of Illinois Press, 2007. ISBN: 9780252031625.
The Resource Guide for Food Writers. New York:
Routledge, 1999. ISBN: 041592250x.
(lead editor) Remarkable Service. New York: Wiley & Sons,
2001. ISBN: 0471380229.
“Caramelization”(available online),
“Education About Food”(available online),
and “Sausage”(available online)
in Encyclopedia of Food and Culture. New York: Thompson Gale,
2003. ISBN: 0684805677.
(illustrator) Olive Oil: A Guide for the Culinary Professional,
Hyde Park, NY: The Culinary Institute of America, 1995. ISBN: none.
(associate editor) The Oxford Encyclopedia of Food and Drink in
America. New York: Oxford University Press, 2004. ISBN: 0195175514.
“Philip Danforth Armour,” “Crab Boils,” “Chile,”
“Cream Cheese,” “Ginger Family,” “Mint
Family,” “Mustard Family,” “Onion Family,”
“Parsley Family,” “Prepared Herb and Spice Mixtures,”
“Sarsaparilla and Wintergreen,” “Sweet Spices,”
“Food Websites,” “Herbs and Spices,” “Saint
Patrick’s Day” and “Upton Sinclair” in The
Oxford Companion to American Food and Drink. New York: Oxford University
Press, 2007. ISBN: 9780195307962.
“Philip Danforth Armour,” “Crab Boils,”
“Food Websites,” “Herbs and Spices,” “Saint
Patrick’s Day” and “Upton Sinclair” in The
Oxford Encyclopedia of Food and Drink in America. New York: Oxford
University Press, 2004. ISBN: 0195175514.
“Upton Sinclair” in Culinary Biographies. Houston,
TX: Yes Press, 2006. ISBN: 0971832218.
"Worth a Hill of Beans: Cape Verde’s Nation
Dish is a Savory Mix," "The Search for Silky Sorbet Doesn’t
Go Smoothly," "Digging Up the Origins of Cobb Salad,"
“Chicken à la King: A Tarnished Crown, but Still Royal,”
“Pacific Rim on the Center of the Plate,” “Burrata
di Andria: A Silken Purse Without a Sow’s Ear,” “A
Hunt for Icebox Cake Leaves a Cold Trail,” “A Jolly Olde
Holiday Redux: Christmas of Yore Gets New Life from a New Book,”
“A Spoonful of Molasses Makes the Sugar Turn Brown,” “A
Woolf at the Table: The Food of Virginia Woolf and the Bloomsbury Set,”
“Beefsteak Stanley,” “Caesar’s Last Salad: The
Foods of Ancient Rome,” “Conundrum Over Cream,” “Laver
Bread: Welsh Sea Biscuits,” “Revolutionary Dishes of the
War Kind,” “Seeing Red Over the Origins of Red Velvet Cake,”
“The Naked Truth about Aphrodisiacs,” “U.S. Helps
in Locating U.K. Celebration Cake,” Available online
at LeitesCulinaria.com.
“Ripeness is All” in Alimentum.
“Comfortable Food for an Uncomfortable Time,”
“Hunting Morels,” “Roots of Flavor,” “Vertical
Tasting,” “What’s Eating You?,” “Wine
on the Web,” “You’re Going to Eat What?” in
The Valley Table.
“Cheesecake,” in the Newsletter of The New York Food
Museum.
“Roquefort French Dressing,” in Food History News, Vol.
XVI, No. 1.
“My Cynara,” in Prandial Post (online newsletter
of the IACP), Vol.1, No. 1.
“Asian Food in Print,” “Asian Food on the Internet,”
“Chinese Food on the Internet Revisited,” “Bookmarking
Chinese Food on the Internet” in Flavor & Fortune.
Book Review of Smith, Andrew,Souper Tomatoes: The Story of America’s
Favorite Food, in Gastronomica, Vol. 1, No. 3.
Book Review of Jacob, Dianne,Will Write for Food: The Complete Guide
to Writing Cookbooks, Restaurant Reviews,Articles, Memoir, Fiction and
More..., in Food, Culture & Society, Vol. 9, No. 2.
“Desire on the Menu” in Journal for the Study of Food
and Society, Vol. 4, No. 2.
“Culinary Roots,” online at foodline.com.
“What is the Flavor of Human Flesh?” presented at Cultural
and Historical Aspects of Foods, Oregon State University, Corvallis,
OR, 1999. Available online.
Bentley, Amy
Eating for Victory: Food Rationing and the Politics
of Domesticity. Urbana: The University of Illinois Press, 1998).
ISBN: (paper): 0252067274.
“Men on Atkins: Dieting, Meat, and Masculinity.” in Heldke,
Lisa, Kerri Mommer, and Cynthia Pineo (eds.). The Atkins Diet and
Philosophy. Chicago and La Salle, Illinois: Open Court Press, 2005.
ISBN: 0812695844.
“The Other Atkins Revolution: Atkins and the Shifting Culture
of Dieting.” in Gastronomica 4,3(August 2004): 34-45.
"From Culinary Other to Mainstream American: Meanings and Uses
of Southwestern Cuisine." in Long, Lucy M. (ed.). Culinary
Tourism: Explorations in Eating and Otherness. Lexington: University
of Kentucky Press, 2004. ISBN: 0813122929 (also appeared in the Journal
of Southern Folklore 55, 3, 1998: 238-252).
"Islands of Serenity: The Icon of the Ordered Meal in World War
II." in Carol Counihan, (ed.). Food and Culture in the United
States: A Reader. New York: Routledge, 2002) (also appeared in
Food and Foodways 6, 2,1996: 131-156).
“Inventing Baby Food: Gerber and the Discourse of Infancy in the
United States.” in Belasco, Warren and Phillip Scranton (eds.).
Food Nations: Selling Taste in Consumer Societies. New York:
Routledge, 2001. ISBN: 0415930774.
“Reading Food Riots: Scarcity, Abundance, and National Identity.”
in Scholliers, Peter (ed.). Food, Drink and Identity: Cooking, Eating
and Drinking in Europe since the Middle Ages. Oxford and New York:
Berg Publishers, 2001, ISBN: 1859734618.
“Martha’s Food: Whiteness of a Certain Kind,” in American
Studies, 42: 2 (Summer, 2001): 5-29.
"Uneasy Sacrifice: The Politics of United States Famine Relief,
1945-48." In Agriculture and Human Values, 11, 4(Fall
1994): 4-18.
“American Abundance Examined: David M. Potter’s Paradox
of Plenty and the Study of Food.” In Digest: An Interdisplinary
Study of Food and Foodways 15(1995): 20-24.
Counihan, Carole
and Penny Van Esterik (eds.). Food and Culture: A
Reader. New York: Routledge, 1997. ISBN 0415917107.
and Steven Kaplan (eds.). Food and Gender: Identity and Power. Amsterdam:
Gordon and Breach, 1998. ISBN: 905702568X.
Around the Tuscan Table: Food, Family, and Gender in Twentieth Century
Florence. NY: Routledge, 2004. ISBN 0415946735.
The Anthropology of Food and Body: Gender, Meaning and Power. New
York: Routledge, 1999. ISBN: 0415921937.
(editor). Food in the USA: A Reader. New York: Routledge, 2002.
ISBN 0415932327.
“Production, Reproduction, Food and Women in Herbert
Biberman’s Salt of the Earth(1953) and Lourdes Portillo and Nina
Serrano’s After the Earthquake (1979).“ in Bower, Anne L.
(ed.). Reel Food: Essays on Food and Film. New York: Routledge,
2004. ISBN: 041597111X (paper).
“Gender and Food.” in Encyclopedia of Food and Culture.
New York: Thompson Gale, 2003. ISBN: 0684805677.
“Food as Women’s Voice in the San Luis Valley of Colorado.”
in Counihan, Carole (ed.). Food in the USA: A Reader. NY: Routledge.
ISBN: 0415932327
“Tränen, Zorn und Leidenschaft aufkochen; Die Macht von Frauen
in dem mexikanishchen Film Como agua para chocolate–Bittersüsse
Schokolade.” in Kaller-Dietrich, M. and A. Schweighofer-Brauer
(eds.). Frauen Kochen: Kulturhistorisch-anthropoologische Blicke
auf Köchin, Küche und Essen. Innsbruck: Studienverlag,
2001.
“Food in Anthropology.” in International Encyclopedia
of Social and Behavioral Sciences. Oxford: Elsevier Science Publishers,
2001. ISBN: 0080430767.
“Food and Culture.” in Spender, Dale and Cheris Kramarae
(eds.).Routledge International Encyclopedia of Women: Global Women's
Issues and Knowledge. New York: Routledge, 2001. ISBN: 0415920884
(set).
“The Social and Cultural Uses of Food.” in Kiple, Kenneth
F. and Conee Kriemhild Ornelas-Kiple (eds.). The Cambridge World
History of Food. New York and Cambridge: Cambridge University Press,
2000. ISBN: 0521402166 (slipcase set).
“Food as Tie: Negotiating Autonomy and Intimacy in the Florentine
Family.” Europaea 4, 1:115-130, 1998.
Deutsch, Jonathan
Hauck-Lawson, A. and Deutsch, J. (Eds.) Gastropolis: Food and New
York City. Columbia University Press, 2008.
ISBN: 0231136536
and Saks, R. Jewish Amercian Food Culture. Greenwood,
2008.
ISBN: 0313343195
“Please Pass the Chicken Tits: Rethinking Men and Cooking at an
Urban Firehouse.” Food and Foodways, 13 (1 – 2),
91 - 114.
“Barbecue Team.” Slow, 47, 22 – 25, available online
.
and A. Hauck-Lawson (eds). "Food Voice in the Classroom: A Collection
of Teaching Tools." Food, Culture and Society: An International
Journal of Multidisciplinary Research, 1 (1), 2004: 108 - 133.
“‘Eat Me Up’: Spoken Voice and Food Voice in an Urban
Firehouse.” Food, Culture and Society: An International Journal
of Multidisciplinary Research, 1 (1), 2004: 27 - 36.
“Masculinities on a Spit: Travels with a Competition Barbecue
Team.” MNEME: Revista de Humanidades. 3 (9) 2004, Jan/March.
ISSN 1518-3394, available online at http://www.seol.com.br/mneme/
“Chunky Soup: The Sumotori Diet,” Gastronomica: The Journal
of Food and Culture, 4 (1), 2004, Winter: 47 - 53. Selected as sample
article, available online
.
“Chuck Wagons” and “Firehouse Cooking” in The
Oxford Encyclopedia of Food and Drink in America. New York: Oxford
University Press, 2004. ISBN: 0195175514.
(editor) Teaching Food: Agriculture, Food and Society Syllabi and
Course Materials Collection. Association for the Study of Food
and Society and the Agriculture Food and Human Values Society. 2003.
Available online.
“Lamb Stew” in Encyclopedia of Food and Culture.
New York: Thompson Gale, 2003. ISBN: 0684805677.
“Rookie Mistakes: Making the Leap from Kitchen to Classroom,”
Gold Medal Classroom, Center for the Advancement of Foodservice
Education. February, 2003.
Deutsch, J. (2001). "A New Trend? Halfway HMR." Foodservice.com.
Available online.
Dolphijn, R.
Foodscapes; Towards a Deleuzian Ethics of Consumption.
Eburon, Delft (distributed by the University of Chicago Press), 2004.
ISBN: 905972027X.
Fieldhouse, P.
Food and Nutrition: Customs and Culture (2nd
edition), London: Chapman Hall, 1995. ISBN: 0412581108 (paperback).
(Now published by Nelson Thornes, Cheltenham UK. ISBN: 0748737235.)
Food and Nutrition: Customs and Culture (Japanese Edition,
with new preface). Trans. K. Wani. Tokyo: Chuo Hoki Publ. Co., 1991.
ISBN: 4805807911.
and Lennon, D. Social Nutrition. London: Forbes Publ., 1982.
ISBN: 0901762512.
Lennon, D. and P. Fieldhouse. Community Dietetics. London:
Forbes Publ., 1979. ISBN: 090176230x.
“Bahá’í Faith,” “Ramadan,”
“Shi’ite Islam,” “Sufi Islam,” “Sunni
Islam,” and “Zoroastrianism,” in Encyclopedia
of Food and Culture. New York: Thompson Gale, 2003. ISBN: 0684805677.
“Religious Influences on Food.” in Sadler, M., Caballero,
B. & Strain, S. (Eds.) Encyclopaedia of Human Nutrition.
London: Academic Press, 1998. ISBN: 0122266943 (set).
“Food in the Bahá’í Faith.” in Journal
of the Association for the Study of Food and Society, 6(1): 82-7,
2002.
“Manitoba School Food and Nutrition Survey.” in Canadian
Journal of Dietetic Practice and Research, 63 (2): S103, 2000.
“Community Shared Agriculture.” in Journal of Agriculture,
Food and Human Values Society, 13, (3): 43-47, 1996.
Flynn, Karen C.
Food, Culture, and Survival in an African City.
New York: Palgrave Macmillan, 2005. ISBN: 1403966389
with Carolyn Behrman and Arlene Hanlin. “Weaving a Stronger Food-Assistance
Net.” Practicing Anthropology, 25(2):7-10.
“Urban Agriculture in Mwanza, Tanzania.” AFRICA.
71 (4):666-691.
“Food, Gender and Survival Among Street Adults of Mwanza, Tanzania.”
Food and Foodways, 8(1):1-30.
Heldke, Lisa
Exotic Appetites: Ruminations of a Food Adventurer.
New York: Routledge, 2003. ISBN: 0415943841
With Deane Curtin. Cooking, Eating, Thinking: Transformative Philosophies
of Food. Bloomington: Indiana University Press, 1992. ISBN: 0253315999
With Cindy Pineo and Kerri Mommer. The Atkins Diet and Philosophy:
Chewing the Fat with Kant and Nietzsche (Vol.14. Philosophy
and Popular Culture). Chicago: Open Court, 2005 ISBN: 9780812695847
“Let's Eat Chinese! Reflections on Cultural Food Colonialism.”
Gastronomica. 1.2 (2001).
“Do You Really Know How to Cook? A Critique of Plato’s Gorgias.”
Philosophy Now. 31 (2001): 12-15.
“But Is It Authentic? Culinary Travel and the Search for the ‘Genuine
Article’.” In Korsmeyer, Carolyn (ed.). The Taste Culture
Reader: Flavor, Food and Meaning. New York: Berg, 2005. ISBN: 9781845200602
“How Practical is John Dewey?” in Seigfried, Charlene Haddock
(ed.). Feminist Interpretations of John Dewey. State College,
PA: Penn State University Press, 2001.
“Let’s Cook Thai.” in Inness, Sherrie (ed.). Pilaf,
Pozole, and Pad Thai: American Women, and Ethnic Food. Amherst,
MA: University of Massachusetts Press, 2001.
Jenkins, Nancy Harmon
The Mediterranean Diet Cookbook, New York: Bantam
Books, 1994. ISBN: 0553096087.
Flavors of Puglia. New York: Broadway Books, 1997. ISBN: 0553066757.
Flavors of Tuscany. New York: Broadway Books, 1998. ISBN:
0767901444.
The Essential Mediterranean. New York: HarperCollins, 2003.
ISBN: 0060196513.
Jochnowitz, Eve
“Smoked Salmon Sushi and Sturgeon Stomachs: The
Russian Jewish Foodscapes of New York.” In Greenspoon, Leonard
(ed.). Food & Judaism: Studies in Jewish Civilization 15.
Omaha Nebraska: Creighton University Press. 2004. ISBN: 1881871460
“Community Supported Agriculture,” “Jewish Dietary
Laws,” “Elsie the Cow,” “Matzo.” In The
Oxford Encyclopedia of Food and Drink in America. New York: Oxford
University Press, 2004. ISBN: 0195175514.
“Flavors of Memory: Jewish Food as Culinary Tourism in Poland.”
In Long, Lucy (ed.). Culinary Tourism. Lexington: University
Press of Kentucky, 2004. ISBN: 0813122929
“Holy Rolling: Making Sense of Baking Matzo.” In Galvin,
Sean and Ilana Abramowitz (eds.). Jews of Brooklyn. Bloomington:
University Press of New England, 2002. ISBN: 1584650036
“Edible Activism.” In Gastronomica: The Journal of Food
and Culture 4. University of California Press. 2001.
“Send a Salami to your Boy in the Army.” In Diner, Hasia,
Jeffrey Shandler, and Beth Wenger (eds.). Remembering the Lower
East Side. Bloomington: University of Indiana Press, 2000. ISBN:
0253337887
“Feasting on the Future: Foods of the World of Tomorrow at the
New York World's Fair of 1939-40.” Performance Research 4,
no. 1, 1999.
“Notes from Home: Recipes, Menus and Cookbooks.” In Weiss,
Allen S. (ed.). Taste Nostalgia. New York: Lusitania. 1997.
ISBN: 1882791053
“Health, Revolution and a Yidisher Tam: Reading Yiddish Vegetarian
Cookbooks as Women's Literature.” In Lieberman, Purlaine (ed.).
Di Froyen: Women and Yiddish, Tribute to the Past, Directions for
the Future. New York: Jewish Women's Resource Center, 1997. ISBN:
1879742500
“Eating the World: Foods of the United Nations.” In Walker,
Harlan, (Ed.). Food on the Move: Proceedings of the Oxford Symposium
on Food and Cookery 1996. Devon: Prospect Books, 1997. ISBN: 0907325793
“Courageous Eating: Mary McCarthy and American Food Between the
Wars.” In Walker, Harlan, (Ed.). Cooks and Other People: Proceedings
of the Oxford Symposium on Food and Cookery 1995. Devon: Prospect
Books, 1996. ISBN: 0907325726
Julier, Alice
“Hiding Race, Class, and Gender in Discourses of
Commercial Food” in From Betty Crocker to Feminist Food Studies:
Critical Perspectives on Women and Food. In Avakian, Arlene Voski
and Barbara Haber (eds.). From Betty Crocker to Feminist Food Studies:
Gender and Food. : University of Massachusetts Press, 2005. ISBN: 1558495126
“Julia at Smith.” Gastronomica: The Journal of Food
and Culture. Commemorative Issue on Julia Child. Vol. 5, No. 3.
Summer 2005.
“Mapping Men onto the Menu: Food and Masculinities.” Food
and Foodways: Explorations in the History of Human Nourishment.
Double Issue on Men and Masculinities (co-edited with Laura Lindenfeld.)
Vol 13, No. 1 and 2. Routledge. March 2005.
“Entangled in Our Meals: Guilt and Pleasure in Contemporary Food
Discourses.” Food, Culture, and Society. June 2004. Vol.
1 No. 1.
“Forward.” Teaching Food: Agriculture, Food and Society
Syllabi and Course Materials Collection. Association for the Study
of Food and Society and the Agriculture Food and Human Values Society.
2003. Available online.
Kocturk, Tahire
“Food Habit Changes in a Group of Immigrant Iranian
Women in Uppsala.” Women’s Health and Urban Life,
III (2): 48-61. 2004.
“Foetal Development and Breastfeeding in Early Islamic Texts.”
Acta Paediatr 2003 92(5): 617-620.
“Food Rules in the Koran.” Scandinavian J of Nutrition
2002; 46(3):137-39.
and Zetterstrom R. “Thoughts About Rates of Breastfeeding.”
Acta Paediatr. 1999 Apr; 88(4):356-8.
“Food Habit Changes Among Immigrants in Sweden.” in Lysaght,
P. (ed.) Food and the Traveller. Cyprus: Intercollege Press,
1998. Pp161-66. ISBN: 9963798284
“Structure and Change in Food Habits.” Scand J Nutr,
1996, 40(2) Suppl no. 31:S108-110.
“Changes in Food Habits and Nutritional Status of Immigrants from
Turkey in Sweden.” in Somogyi, J.C. and E.H. Koskinen (eds.).
Nutritional Consequences of Changes in Living Conditions and Life-styles.
Basel: Bibl Nutr Dieta. karger 1990; 45:157-64.
“A Model for Adaptation to a New Food Pattern. The Case of Immigrants.”
in Fürst, E.L., R. Prättälä, M. Ekström, L.
Holm and U. Kjaernes, (eds.). Palatable Worlds. Oslo: Solum
Förlag, 1991. ISBN: 8256007613
and R. Zetterstrom.”The Promotion of Breastfeeding and Maternal
Attitudes.” Acta Paediatr Scand. 1989 Nov; 78(6):817-23.
“Some Reflections Over Problems Encountered in the Nutritional
Consultation of Immigrants from Turkey.” Scand J Nutrition
1988; 32:34-36.
and R. Zetterstrom. “Breast-feeding and its Promotion.”
Acta Paediatr Scand. 1988 Mar; 77(2):183-90.
“Infant Feeding Pattern in Three Districts of Istanbul.”
J Trop Pediatr. 1988 Aug; 34(4):193-7.
“Advantages of Breastfeeding According to Turkish Mother's Living
in Istanbul and Stockholm.” Soc Sci Med. 1988; 27(4):405-10
“Hospital Practices and Doctor's Attitudes Leading to Early Introduction
of Complements to Infant Diets in Istanbul.” Scand J Prim
Health Care. 1987 Feb; 5(1):46-50.
“Events Leading to the Decision to Introduce Complementary Feeding
to the Breast Among a Group of Mothers in Istanbul.” Scand
J Prim Health Care. 1986 Nov; 4(4):231-7.
and R. Zetterstrom. “Breastfeeding Among Turkish Mothers Living
in Suburbs of Istanbul and Stockholm -- A Comparison. ‘ Acta
Paediatr Scand. 1986 Mar; 75(2):216-21.
Merdol (Kocturk), T. “Nutritional Traditions in Turkey with Reference
to Education Needs.” 1981. J Trop Pediatr. 1981. 27:273-78.
Laudan, Rachel
The Food of Paradise: Exploring Hawaii's Culinary
Heritage. Honolulu, Hawaii: University of Hawaii Press, 1996. ISBN:
0824817788.
“Going Today, Gone Tomorrow: The Food or the People? Hawaii and
Loss by Migration.” Disappearing Foods: Studies in foods and
Dishes at Risk; Proceedings of the Oxford Symposium on Food and Cookery,
1994. Ed. Harlan Walker, Totnes, Devon: Prospect Books, 1995. ISBN:
0907325629.
“A Kind of Chemistry,” Petits Propos Culinaires
62 (1999), 8-22.
"Hawaii," "Mexico" and “Creole Food”
in Davidson, Alan. Oxford Companion to Food. Oxford: Oxford
University Press, 1999. ISBN: 0192115790.
with Jeffrey Pilcher. “Chiles, Chocolate and Race in New Spain:
Glancing Backward to Spain or Looking Forward to Mexico,” in Eighteenth
Century Life 23 (1999), 59-70.
“Birth of the Modern Diet,” Scientific American,
August 2000, vol 238, 62-67.
“Fresh from the Cow’s Nest: Condensed Milk and Culinary
Innovation,” in Milk: Beyond the Dairy. Proceedings of the
Oxford Symposium on food and Cookery, 1999. Totnes, Devon: Prospect
Books, 2000. ISBN: 1903018064.
“A Plea for Culinary Modernism: Why We Should Love New, Fast,
Processed Food,” Gastronomica: The Journal of Food and Culture,
charter issue, 2001, 36-44.
Reprinted in Marranca, Bonnie (ed.). Slice of Life: Contemporary
Writers on Food. Woodstock, NY: Overlook Press,2003. ISBN: 1585674729.
Essay Review: Kiple, Kenneth and Kriemheld Conneé Ornelas (eds.).
The Cambridge World History of Food, in Gastronomica: The
Journal of Food and Culture 1 (2001), 104-106.
“A Physician in the Kitchen: Doctors and the Evolution of the
Western Diet,” Helix: Amgen’s Magazine of Biotechnology
11 (2002), 48-55.
“The Mexican Kitchen’s Islamic Connection,” Saudi
Aramco World (2004), 32-39. Available online.
Essay Review: “Slow Food, The French Terroir Strategy, and Culinary
Modernism.” Food, Culture and Society 7 (2004), 133-144.
Mack, Glenn R.
and A.S. Madrahimov. Ozbek Taomlari [Uzbek Cuisine].
Tashkent: Mehnat, 1995. ISBN 5824411492.
and Asele Surina. Food Culture in Russia and Central Asia. Westport,
CT: Greenwood Press, 2005. ISBN: 0313327734.
and J.C. Carter (eds.) Crimean Chersonesos: City, Chora, Museum,
and Environs. Austin, TX: UT Press, 2003. ISBN: 0970887922.
Miguel,Cruz
with Ortiz Cuadra. Puerto Rico en la olla ¿somos
aún lo que comimos?. Madrid: Ediciones Doce Calles, 2006.
ISBN: 9788497440479.
Nestle, Marion
Food Politics: How the Food Industry Influences Nutrition
and Health. Berkeley: University of California Press, 2002 (hardcover)
ISBN: 0520224655 and 2003 (paperback) ISBN:0520240677.
Safe Food: Bacteria, Biotechnology, and Bioterrorism. Berkeley:
University of California Press, 2003 (hardcover) ISBN:0520232925 and
2004 (paperback) ISBN:0520242238.
What to Eat: An Aisle-by-Aisle Guide to Savvy Food Choices and Good
Eating. New York: North Point Press/Farrar, Straus & Giroux,
2006 (hardcover) ISBN: 0865477043 and 2007 (paperback) ISBN:0865477388.
“In praise of the organic environment.” Global Agenda
(World Economic Forum, Davos), 2005:218-219.
Foreword to Peter Menzel and Faith D'Aluisio, Hungry Planet: What
the World Eats. Material World Books & Ten Speed Press, 2005:7-9,
ISBN:1580086810.
Food marketing and childhood obesity-a matter of policy [Perspective].
New England Journal of Medicine 2006; 354:2527-2528.
Chew on this: a city agency all about food [Op-Ed]. Daily News,
June 15, 2006: 37.
“Food industry and health: mostly promises, little action.”
Lancet 2006; 368:564-565.
“One thing to do about food: a forum.” The Nation
September 11, 2006:14.
“Trans fat nation.” The New York Times [op-ed],
October 1, 2006:WK-11.
“The spinach fallout: restoring trust in California produce.”
San Jose Mercury News (Perspectives), October 22, 2006.
Lewin A, and L. Lindstrom. “Food industry promises to address
childhood obesity: preliminary evaluation.” Journal of Public
Health Policy 2006; 27:327-348.
Norris, Lucy
Pickled: Preserving a World of Tastes and Traditions.
New York: Stewart, Tabori & Chang, 2003. ISBN: 1584792779.
“Pickles” and “Pickling” in The Oxford Encyclopedia
of Food and Drink in America. New York: Oxford University Press,
2004. ISBN: 0195175514.
Parasecoli, Fabio
Questioni di Gusti (A Matter of Taste), editor
with Jennifer Berg, Gambero Rosso, Roma 2006.
“Identity, Diversity, and Dialogue,” in Food: Identity
and Diversity in Culinary Cultures of Europe, Council of Europe,
Strasbourg 2005.
“Low-carb Dieting and the Mirror: A Lacanian Analysis of the Atkins
Diet”, in The Atkins Diet and Philosopy, Open Court,
Chicago 2005.
"Chinese Food Ways in Italy”, in Flavor and Fortune,
vol. 12 no. 2, summer 2005.
“Feeding hard bodies: Food and nutrition in men’s fitness
magazines”. Food and Foodways, vol. 13 no. 1-2, 2005,
Special issue “Food and masculinity” edited by Alice Julier
and Laura Lindenfeld Sher.
Food culture in Italy, from the “Food culture
around the world” series, Greenwood Press (November 2004).
“Food and Pop Culture: Teaching Critical Theory through Food”.
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“Postrevolutionary Chowhounds: Food, Globalization and the Italian
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