ANTH 324 Resources

Here are some titles in our library that may provide ideas for you research project. 
  Due to health and safety COVID protocols, no books have been placed on reserve.

Barer-Stein, Thelma.  1999.  You Eat What You Are: People, Culture and Food Traditions.  2nd Edition. Toronto, ON: Firefly Books.  GT 2850 B37 1999

Barss, Beulah M.  1980.  The Pioneer Cook: A Historical View of Canadian Prairie Food.  Calgary, AB: Detselig Enterprises.  TX 715 B37

Berton, Pierre and Janet Berton.  1974.  Pierre & Janet Berton’s Canadian Food Guide. Revised Edition. Toronto, ON: McClellan & Stewart. (1966)  TX 715 B485 1974

Brenner, Leslie.  1999.  American Appetite: The Coming of Age of a Cuisine.  New York, NY: Bard.  TX 633 B694 1999

Camp, Charles.  1989.  American Foodways: What, When, Why, and How We Eat in America. Little Rock, AR: August House.  TX 357 C257 1989

Capaldi, Elizabeth D., ed.  1996.  Why We Eat What We Eat: The Psychology of Eating. Washington, DC: American Psychological Association.  TX 357 A65 1996

Catterall, Claire, ed. 1999.  Food: Design and Culture. London, UK: Laurence King Publishing in association with Glasgow 1999 Festival Co.  GT 2850 F65 1999

Cooke, Nathalie and Fiona Lucas.  2017.  Catharine Parr Traill’s The Female Emigrant’s Guide: Cooking with a Canadian Classic.  Montreal, QC; Kingston, ON: McGill-Queen’s University Press.  eBook.

Ferguson, Kennan.  2012.  “Intensifying Taste, Intensifying Identity: Collectivity through Community Cookbooks.”  Signs 37(3): 695-717.

Gabaccia, Donna R.  1998.  We are What We Eat: Ethnic Food and the Making of Americans. Cambridge, MA: Harvard University Press.  GT 2853 U5 G33 1998

Gall, Timothy L., ed.  1998.  Worldmark Encyclopedia of Cultures and Daily Life. 4 volumes. Detroit, MI: Gale Research.  GN 333 W67 1998 v.1-4

Jakle, John A. and Keith A. Sculle.  1999.  Fast Food: Roadside Restaurants in the Automobile Age. Baltimore, MD: Johns Hopkins University Press.  TX 945 J35 1999

Katz, Solomon H., ed.  2003.  Encyclopedia of Food and Culture. 3 volumes. New York, NY: Scribner.  GT 2850 E53 2003 v.1-3

Levenstein, Harvey A.  1993.  Paradox of Plenty: A Social History of Eating in Modern America. New York, NY: Oxford University Press.  GT 2853 U5 L47

Notaker, Henry.  2017.  A History of Cookbooks: From Kitchen to Page over Seven Centuries.  Berkeley, CA: University of California Press.  eBook.

Shulman, Martha Rose.  2002.  Foodlover’s Atlas of the World. Willowdale, ON: Firefly Books.  TX 641 S53 2002

Simon, André Louis.  1970.  Dictionary of Gastronomy. New York, NY: Overlook Press [1978].  TX 349 S53 1978

Sinclair, Charles G.  1998.  International Dictionary of Food & Cooking. Chicago, IL: Fitzroy Dearborn.  TX 349 S55 1998

Theophano, Janet.  2002.  Eat my Words: Reading Women’s Lives through the Cookbooks They Wrote. First Edition. New York, NY: Palgrave.  TX 644 T47 2002 (ON RESERVE)

Visser, Margaret.  1992.  Much Depends on Dinner. Toronto, ON: HarperPerennial.  GT 2855 V57 1992

Walden, Sarah.  2018.  Tasteful Domesticity: Women’s Rhetoric and the American Cookbook, 1790-1940.  Pittsburgh, PA: University of Pittsburgh Press.  eBook.

Walsh, William Shepard.  1898.  Curiosities of Popular Customs and of Rites, Ceremonies, Observances, and Miscellaneous Antiquities. Philadelphia, PA: Lippincott; Detroit, MI: Gale Research Co. [1966]  GT 31 W2 1966

Williams, Jacqueline B.  1996.  The Way We Ate: Pacific Northwest Cooking, 1843-1900. Pullman, WA: Washington State University Press.  TX 715 W7244 1996

Worrall, Brandy Liên, ed.  2007.  Eating Stories: A Chinese Canadian & Aboriginal Potluck. Vancouver, BC: Chinese Canadian Historical Society of British Columbia.  TX 715.6 E28 2007

To read without reflecting is like eating without digesting.

–Edmund Burke, statesman and writer (1729-1797)

Created on 2011-08-29; last updated 2020-09-01