Drug Foods, Fast Foods, and Feasts: The Social Science of Eating: A Selected Bibliography

Recent Books of Interest:

Follett, Richard J., The Sugar Masters: Planters and Slaves in Louisiana’s Cane World, 1820-1860. Baton Rouge: Louisiana State University Press, c2005.

Viton, Albert, The International Sugar Agreements: Promise and Reality. West Lafayette, Ind.: Purdue University Press, c2004.

Moitt, Bernard. Sugar, Slavery, and Society: Perspectives on the Caribbean, India, the Mascarenes, and the United States. Gainesville: University Press of Florida, 2004

Billig, Michael S., Barons, Brokers, and Buyers: The Institutions and Cultures of Philippine Sugar. Honolulu: University of Hawaii Press, c2003.

Jankowiak, William R., and Daniel Bradburd, eds., Drugs, Labor, and Colonial Expansion. Tucson: University of Arizona Press, c2003.

Carrington, Selwyn H. H., The Sugar Industry and the Abolition of the Slave Trade, 1775 – 1810. Gainesville: University Press of Florida, c2002.

MacInnis, Peter, Bittersweet: The Story of Sugar. Crows Nest NSW: Allen & Unwin, 2002.

Rodrigue, John C., Reconstruction in the Cane Fields: From Slavery to Free Labor in Louisiana’s Sugar Parishes, 1862 – 1880. Baton Rouge: Louisiana State University Press, c2001.

Alvarez, Jose, and Lazaro Peña Castellanos, Cuba’s Sugar Industry. Gainesville: University Press of Florida, 2001.

Sutton, David E., Remembrance of Repasts: An Anthropology of Food and Memory. Oxford; New York: Berg, 2001.

Weinberg, Bennett Alan, and Bonnie K. Bealer, The World of Caffeine: The Science and Culture of the World’s Most Popular Drug. New York: Routledge, 2001.

Harrison, Michelle, King Sugar: Jamaica, the Caribbean, and the World Sugar Industry. New York : New York University Press, c2001.

Gabaccia, Donna R., We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.

Pillsbury, Richard, No Foreign Food: The American Diet in Time and Place. Boulder, Colo.: Westview Press, 1998.

Beardsworth, Alan, and Teresa Keil, Sociolo gy on the Menu: An Invitation to the Study of Food and Society. London; New York: Routledge, 1997.

Macbeth, Helen, ed., Food Preferences and Taste: Continuity and Change. Providence, R.I.: Berghahn Books, 1997.

Mintz, Sidney Wilfred, Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past. Boston: Beacon Press, c1996.

Mintz, Sidney Wilfred, Sweetness and Power: The Place of Sugar in Modern History. New York: Viking, 1985.

Recent Articles of Interest:

Lewis L.B., et al., (2005) “African Americans’ Access to Healthy Food Options in South Los Angeles Restaurants.” AMERICAN JOURNAL OF PUBLIC HEALTH 95 (4): 668-673.

Cullen K.W., et al., (2005) “Squire’s quest: intervention changes occurred at lunch and snack meals.” APPETITE 45 (2): 148-151.

Salbe A.D., et al., (2004) “Taste Preferences and Body Weight Changes in an Obesity-Prone Population.” AMERICAN JOURNAL OF CLINICAL NUTRITION 79 (3): 372-378.

Gedrich K., (2003) “Determinants of Nutritional Behaviour: A Multitude of Levers for Successful Intervention?” APPETITE 41 (3): 231-238.

Lin H., O.I. Bermudez, and K.L. Tucker, (2003) “Dietary Patterns of Hispanic Elders are Associated with Acculturation and Obesity.” JOURNAL OF NUTRITION 133 (11): 3651-3657.

Mintz S.W., and C.M. Du Bois. (2002) “The Anthropology of Food and Eating.” ANNUAL REVIEW OF ANTHROPOLOGY 31: 99-119.

Baker E.A., et al., (2000) “Measuring the Determinants of Physical Activity in the Community: Current and Future Directions.” RESEARCH QUARTERLY FOR EXERCISE AND SPORT 71 (2): S146-S158 Suppl. S.

Selected Web Sites of Interest:

Bibliography of New Orleans Cookbooks

City College of San Francisco’s, Alice Statler Menu Collection—Northern California, 1920+

The Culinary History Group

David Walker Lupton African American Cookbook Collection held by The University of Alabama Libraries, Hoole Special Collections.

Feeding America: The Historic American Cookbook Project

FOOD AND CULTURE: Foodstuffs, Food Processing and Preparation, and Food Use” Web-page.

Food Studies Resources Web-page, by J.J. Jacobson.

Food Timeline–Culinary History Timeline social history, manners & menus

Longone Center for American Culinary Research: Jan Longone is a wonderful cookbook resource and this archive and her programs are noteworthy

Slow Food is an international movement

Slow Food USA

The Southern Food and Beverage Museum

WORLD FOOD HABITS BIBLIOGRAPHY: English-Language Resources for the anthropology of food and nutrition.