Texas Tech University

Colloquium 2017-18 Preliminary Bibliography

Bloom, Jonathan. American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It). Cambridge, MA: De Capo Press, 2010.

Borger, Ann C. Consuming passions : the art of food and drink : the Cleveland Museum of Art, July 26-October 9, 1983, Kenneth C. Beck Center for the Cultural Arts, December 28, 1983-February 28, 1984, the Beachwood Museum, March 3-April 15, 1984 / Ann C. Boger. Cleveland, OH: Extensions Division, Dept. of Art History and Education, Cleveland Museum of Art, 1983.

Civitello, Linda. Baking Powder Wars: The Cuttthroat Food Fight the Revolutionized Cooking. Urbana -Champaign, IL: University of Illinois Press, 2017.

Clifton, Claire. The Art of Food: Culinary Inspirations from the Paintings of the Great Masters. Secaucus, NJ: Wellfleet Press, 1988.

Davidson, James N. Courtesans and Fishcakes. The Consuming Passions of Classical Athens. Chicago, IL: The University of Chicago Press, 2011.

de Salcedo, Anastacia Marx. Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat Hardcover . New York: Penguin Random House, 2015.


Detienne, Marcel and Jean-Pierre Vernant. The Cuisine of Sacrifice among the Greeks. Chicago: The University of Chicago Press, 1998.

DeVault, Marjorie L. Feeding the Family: The Social Organization of Caring as Gendered Work. Chicago: University of Chicago Press, 1991. (Sociology)

Gowers, Emily. The Loaded Table: Representations of Food in Roman Culture. New York, NY: Oxford University Press, 1997.

Jones, Martin. Feast: Why Humans Share Food. Oxford, UK: Oxford University Press, 2007.

Julier, Alice P. Eating Together: Food, Friendship and Inequality. Urbana, Chicago, and Springfield: University of Illinois Press, 2013.

Kraig, Bruce. A Rich and Fertile Land: A History of Food in America. Chicago, IL: Reaktion Books, 2017.

Lambie-Mumford, Hannah. Hungry Britain: The Rise of Food Charity. Bristol: Policy Press, University of Bristol, 2017.

Levenstein, Harvey. Fear of Food: A History of Why We Worry about What We Eat. Chicago, IL: University of Chicago Press, 2013.

Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. Berkeley and Los Angeles, CA: University of California Press, 2003.

Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet. Berkeley and Los Angeles, CA: University of California Press, 2003.

Levi-Strauss, Claude. The Raw and the Cooked (Mythologiques). Translated from the French by John and Doreen Weightman. Chicago, IL: The University of Chicago Press, 1983.

Liu, Xiaohui. Foodscapes of America: The Transformation of Chinese Culinary Culture in the U.S. since 1965. Frankfurt, Germany: Peter Lang GmbH, 2016.

Lohman, Sarah. Eight Flavors: The Untold Story of American Cuisine. New York, NY: Simon & Schuster, 2016.

Magid, Annette, ed. You Are What You Eat: Literary Probes Into the Palate. Newcastle, UK: Cambridge Scholars Publishing, 2008.

Malaguzzi, Silvia. Food and Feasting in Art. Translated by Brian Phillips. Los Angeles, CA: J. Paul Getty Museum, 2006.

McCracken, Janet. Taste and the Household: The Domestic Aesthetic and Moral Reasoning. Albany: State University of New York Press, 2001. (Philosophy)

McInerney, Jeremy. The Cattle of the Sun: Cows and Culture in the World of the Ancient Greeks. Princeton, NJ: Princeton University Press, 2010.

McMillan, Tracie. The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table. New York, NY: Scribner, 2012.

Medelson, Anne. Chow Chop Suey: Food and the Chinese American Journey. New York, NY: Columbia University Press, 2016.

Novero, Cecilia. Antidiets of the Avante-Garde: From Futurist Cooking to Eat Art. Minneapolis, MN: University of Minnesota Press, 2010.

Nunn, Emily. The Comfort Food Diaries: My Quest for the Perfect Dish to Mend a Broken Heart. New York, NY: Simon & Schuster, 2017.

Pollan, Michael. The Botany of Desire: A Plant's-Eye View of the World. New York, NY: Random House, 2001.

Pollan, Michael. Cooked: A Natural History of Transformation. New York, NY: Penguin Books, 2013.

Pollan, Michael. Food Rules: An Eater's Manual. New York, NY: Penguin Books, 2009.

Pollan, Michael. In Defense of Food: An Eater's Manifesto. New York, NY: Penguin Books, 2008.

Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. London, England: Bloomsbury Publishing, 2006.

Reed, Marcia. The Edible Monument: The Art of Food for Festivals. Los Angeles, CA: Getty, 2015.

Riley, Gillian. Food in Art: From Prehistory to the Renaissance. London: Reaktion Books, 2015.

Santlofer, Joy. Food City: Four Centuries of Food Making In New York. New York, NY: W. W. Norton & Company, Inc., 2017.

Scapp, Ron and Brain Seitz, ed. Eating Culture. Albany: State University of New York Press, 1998.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Harper Collins, 2001.

Stocking, Charles H. The Politics of Sacrifice in Early Greek Myth and Poetry. Cambridge University Press: Cambridge, UK, 2017.

Supples, Peter, ed. Art and Food. Newcastle upon Tyne: Cambridge Scholars Publishing, 2014.

Spurlock, Morgan. Don't Eat This Book: Fast Food and the Supersizing of America. London, England: Penguins Books, 2005.

Spurlock, Morgan. Supersized: Strange Tales from a Fast-food Culture. Milwaukie, OR: Dark Horse Books, 2011.

Standage, Tom. An Edible History of Humanity. New York, NY: Walker Publishing Company, 2009.

Tara, Sylvia. The Secret Life of Fat: The Science Behind the Body's Least Understood Organ and What it Means for You. New York, NY: W. W. Norton & Company, Inc., 2017.

Taubes, Gary. The Case Against Sugar. New York, NY: Alfred A. Knopf, 2016.

Telfer, Elizabeth. n.d. "Food." Encyclopedia of Aesthetics. Oxford Art Online. Accessed August 20, 2016. http://www.oxfordartonline.com.ezproxy.fau.edu/subscriber/article/opr/t234/e0212.

Veit, Helen Zoe. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century. Chapel Hill, NC: The University of North Carolina Press, 2013.

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. New York, NY: Grove Press, 1986.

Visser, Margaret. The Rituals of Dinner. New York, NY: Penguins Books, 1991.

Vodeb, Oliver, ed. Food Democracy: Critical Lessons in Food, Communication, Design and Art. Bristol: Intellect Ltd., 2017.

Wilson, Bee. Consider the Fork: A History of How We Cook and Eat. New York, NY: Basic Books, 2012.

 

Humanities Center