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Food and Culture Bibliography

A Selected Bibliography

The University of Texas at Arlington Libraries Bibliography Series

John James Dillard, Social Work and Social Sciences Librarian,
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Below are listed of some selected research resources that might be of interest to researchers examining how human culture provides for the acquisition, preparation, and consumption of food. Most of these academic research resources link out to articles and books that are Full-Text online. Perhaps one of these titles will spark your interest and aid your own research. Quickly locate food topics using Ctrl-F to find a word or phrase; please contact me to learn this type of quick and easy search.
Academic Articles - - Books, Book Chapters, & Videos - - Dissertations - - Websites

The items within each of the four sections are listed in alphabetical order by title.


Academic Articles

A many of the articles in this section require the Adobe Acrobat Reader for viewing and printing of each full-text online article. The items in this section are available for UT Arlington faculty and students by simply clicking on the links under each article citation.
[Students and faculty at other institutions may need to copy the link into a new browser window to access the articles in the online resources (JSTOR and others) through their own university or college library's subscription.]

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"The Aboriginal Eskimo Diet in Modern Perspective."
By H. H. Draper.
American Anthropologist. New Series, Vol. 79, No. 2, (June, 1977) pp. 309-316.
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"Access to luxury foods in Central Europe during the Roman period: the archaeobotanical evidence."
By Corrie Bakels and Stefanie Jacomet.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 542-557.
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"African Famines and Food Security: Anthropological Perspectives."
Annual Reviews cover image By Parker Shipton.
Annual Review of Anthropology. Vol. 19 (1990), pp. 353-394.
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"Agriculture and Dental Caries? The Case of Rice in Prehistoric Southeast Asia."
By N. Tayles, K. Domett, and K. Nelsen.
World Archaeology. Vol. 32, No. 1, Archaeology in Southeast Asia, (June, 2000), pp. 68-83.
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"Alcohol: Anthropological/Archaeological Perspectives."
By Michael Dietler.
Annual Review of Anthropology. Vol. 35, (2006), pp. 229-249.
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"Aleut Natural-Food Economy."
By Jay Ellis Ransom.
American Anthropologist. New Series, Vol. 48, No. 4, Part 1 (October, 1946), pp. 607-623.
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"Anthropological Perspectives on Diet."
By Ellen Messer.
Annual Review of Anthropology. Vol. 13, (1984) pp. 205-249.
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"The Anthropology of Food and Eating."
By Sidney W. Mintz and Christine M. Du Bois.
Annual Review of Anthropology. Vol. 31, (2002) pp. 99-119.
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"The Archaeology of Wine: The Wine and Brandy Haciendas of Moquegua, Peru."
Journal of Field Archaeology cover image By Prudence M. Rice.
Journal of Field Archaeology. Vol. 23, No. 2, (Summer, 1996), pp. 187-204.
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"Beyond Agriculture: The Counter-Hegemony of Community Farming."
By Ravenscroft, Neil; Moore, Niamh; Welch, Ed; and Hanney, Rachel.
Agriculture and Human Values. Vol. 30, No. 4, (December 2013), pp. 629-639.
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"Big Pots for Big Shots: Feasting and Storage in a Mississippian Community."
By John H. Blitz.
American Antiquity. Vol. 58, No. 1, (January, 1993), pp. 80-96.
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"Biomolecular Archaeology of Wheat: Past, Present and Future."
By Terence A. Brown, Robin G. Allaby, Keri A. Brown, and Martin K. Jones.
World Archaeology. Vol. 25, No. 1, Biomolecular Archaeology, (June, 1993), pp. 64-73.
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"A Blind Spot in Food and Nutrition Security: Where Culture and Social Change Shape the Local Food Plate."
By Anna-Lisa Noack and Nicky R. M. Pouw.
Agriculture and Human Values. Vol. 32, No. 2, (June, 2015), pp. 169-182.
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"Brewing Beer: Status, Wealth and Ceramic Use Alteration among the Gamo of south-western Ethiopia."
By John W. Arthur.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 516-528.
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"Bringing Food Desert Residents to an Alternative Food Market: A Semi-Experimental Study of Impediments to Food Access."
By Kato, Yuki and McKinney, Laura.
Agriculture and Human Values. Vol. 32, No. 2, (June, 2015), pp. 215-227.
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"A Case of Sanctioned Drinking: The Rupert's House Cree."
By Harriet J. Kupferer.
Anthropological Quarterly. Vol. 52, No. 4, (October, 1979), pp. 198-203.
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"Champagne and Chocolate: "Taste" and Inversion in a French Wedding Ritual."
By Deborah Reed-Danahay.
American Anthropologist. New Series, Vol. 98, No. 4, (December, 1996), pp. 750-761.
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"Chiefly Power and Food Storage in Southeastern North America."
By Cameron B. Wesson.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 145-164.
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"Coca Chewing and Diet."
By Roderick E. Burchard.
Current Anthropology. Vol. 33, No. 1, (February, 1992) pp. 1-24.
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"Contemporary Trends in Infant Feeding Research."
By Penny Van Esterik.
Annual Review of Anthropology. Vol. 31, (2002) pp. 257-278.
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"Creative Eating: The Oreo Syndrome."
By Elizabeth Mosby Adler.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 4-10.
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"Cultural Influences on Infant Feeding Beliefs of Mothers."
By Srimathi Kannan, Betty Ruth Carruth, and Jean Skinner.
Journal of the American Dietetic Association. Vol. 99, No. 1, (January, 1999) pp. 88-90.
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"Delayed Reciprocity and Tolerated Theft: The Behavioral Ecology of Food-Sharing Strategies."
By Rebecca L. Bliege Bird and Douglas W. Bird.
Current Anthropology. Vol. 38, No. 1, (February, 1997), pp. 49-78.
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"Dental Evidence for the Diet of Australopithecus."
By Richard F. Kay.
Annual Review of Anthropology. Vol. 14, (1985) pp. 315-341.
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"Diet and Dental Disease."
By S. W. Hillson.
World Archaeology. Vol. 11, No. 2, "Food and Nutrition", (October, 1979) pp. 147-162.
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"Diet and Human Mobility from the Lapita to the Early Historic Period on Uripiv Island, Northeast Malakula, Vanuatu."
By Kinaston, Rebecca; Bedford, Stuart; Richards, Michael; Hawkins, Stuart; Gray, Andrew; Jaouen, Klervia; Valentin, Frederique; and Buckley, Hallie.
PLoS ONE. Vol. 9, No. 8, (August, 2014), pp. 1-19.
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"Diet and society in Poland before the state: Stable isotope evidence from a Wielbark population (2nd c. AD)."
By Reitsema, Laurie J. and Kozlowski, Tomasz.
Anthropological Review. Vol. 76, No. 1, (2013), pp. 1-22.
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"The Diet of Early Man: Aspects of Archaeological Evidence from Lower and Middle Pleistocene Sites in Africa."
By Glynn Isaac.
World Archaeology. Vol. 2, No. 3, Subsistence. (Feburary, 1971), pp. 278-299.
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"Diet, Nutrition and Population Dynamics in the Basin of Mexico."
By Robert S. Santley and Eric K. Rose.
World Archaeology. Vol. 11, No. 2, "Food and Nutrition", (October, 1979) pp. 185-207.
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"Distribution Patterns of Tropical Plant Foods as an Evolutionary Stimulus to Primate Mental Development."
By Katharine Milton.
American Anthropologist. New Series, Vol. 83, No. 3, (September, 1981), pp. 534-548.
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"The Dolphin Hunters: A Specialized Prehistoric Maritime Adaptation in the Southern California Channel Islands and Baja California."
By Judith F. Porcasi and Harumi Fujita.
American Antiquity. Vol. 65, No. 3, (July, 2000), pp. 543-566.
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"Drinking Behavior and Race Relations."
By Eugene Ogan.
American Anthropologist. New Series, Vol. 68, No. 1, (February, 1966), pp. 181-188.
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"Drinking in the Polynesian Kingdom of Tonga."
By Charles F. Urbanowicz.
Ethnohistory. Vol. 22, No. 1, (Winter, 1975), pp. 33-50.
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"Early hominid diets from quantitative image analysis of dental microwear."
By Frederick E. Grine & Richard F. Kay.
Nature. Vol. 333, No. 6175 (23 June, 1988), pp. 765-768.
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"Eating Chinese Medicine."
By Judith Farquhar.
Cultural Anthropology. Vol. 9, No. 4, (November, 1994), pp. 471-497.
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"Embodied Voices: Women's Food Asceticism and the Negotiation of Identity."
By Rebecca J. Lester.
Ethos. Vol. 23, No. 2, (June, 1995), pp. 187-222.
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"Estimating productivity of traditional Iroquoian cropping systems from field experiments and historical literature."
By Jane, Mt. Pleasant and Robert F. Burt.
Journal of Ethnobiology. Vol. 30, No. 1, (March, 2010), pp. 52-79.
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"A Feast in Papua New Guinea."
By Maeir, Aren M.
Near Eastern Archaeology. Vol. 78, No. 1, (March, 2015), pp. 3-34.
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"Feasting and Ancestor Veneration at Chinchawas, North Highlands of Ancash, Peru."
By George F. Lau.
Latin American Antiquity. Vol. 13, No. 3, (September, 2002), pp. 279-304.
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"The Folk-Foods of the Rio Grande Valley and of Northern Mexico."
By Amy Shuman.
Journal of American Folklore. Vol. 8, No. 28 (January, 1895), pp. 41-71.
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"Food and Alliance at the County Fair."
By Leslie Prosterman.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 81-90.
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"Food and Globalization."
By Lynne Phillips.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 37-57.
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"Food and Drink among the Tawsug: With Comparative Notes from Other Philippine and Nearby Groups."
By J. Franklin Ewing.
Anthropological Quarterly. Vol. 36, No. 2, (April, 1963), pp. 60-70.
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"Food and Memory."
By Jon D. Holtzman.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 361-378.
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"Food Gifts: Ritual Exchange and the Production of Excess Meaning."
By Amy Shuman.
Journal of American Folklore. Vol. 113, No. 450. "Holidays, Ritual, Festival, Celebration, and Public Display", (Autumn, 2000) pp. 495-508.
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"Food Sharing on Ifaluk."
By Laura L. Betzig and Paul W. Turke.
Current Anthropology. Vol. 27, No. 4, (August, 1986), pp. 397-400.
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"Food Security and Famine."
By Mamadou Baro.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 521-538.
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"Food Technologies/Technologies of the Body: The Social Context of Wine and Oil Production and Consumption in Bronze Age Crete."
By Yannis Hamilakis.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 38-54.
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"Gastro-Politics in Hindu South Asia."
By Arjun Appadurai.
American Ethnologist. Vol. 8, No. 3, Symbolism and Cognition, (August, 1981), pp. 494-511.
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"The Ghosts of Taste: Food and the Cultural Politics of Authenticity."
By Stiles, Kaelyn; Altiok, Ozlem; and Bell, Michael M..
Agriculture and Human Values. Vol. 28, No. 2, (June, 2011), pp. 225-236.
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"Globalization and children's diets: The case of Maya of Mexico and Central America."
By Bogin, Barry; Azcorra, Hugo; Wilson, Hannah J.; Vázquez-Vázquez, Adriana; Avila-Escalante, María Luisa; Castillo-Burguete, Maria Teresa; Varela-Silva, Inês; and Dickinson, Federico.
Anthropological Review. Vol. 77, No. 1, (2014), pp. 11-32.
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"Grasshoppers as Food in Buhaya."
By P. O. Mors.
Anthropological Quarterly. Vol. 31, No. 2 (April, 1958), pp. 56-58.
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"Halal Pizza: Food and Culture in a Busy World."
By Roberta James.
Australian Journal of Anthropology. Vol. 15, No. 1, (April, 2004) pp. 1-11.
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"Hard Drink and Cigarettes: Restrictive and Expansive Modes of Consumption in an East Malaysian Community."
By Karen Westmacott.
Australian Journal of Anthropology. Vol. 15, No. 1, (April, 2004) pp. 80-94.
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"The Health and Nutrition of a Medieval Nubian Population: The Impact of Political and Economic Change."
By Dennis P. van Gerven, Susan Guise Sheridan, and William Y. Adams.
American Anthropologist. New Series, Vol. 97, No. 3, (September, 1995), pp. 468-480.
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"How Then Shall We Eat? Insect-Eating Attitudes and Sustainable Foodways."
By Looy, Heather; Dunkel, Florence V.; Wood, John R..
Agriculture and Human Values. Vol. 31, No. 1, (March 2014), pp. 131-141.
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"Identifying Problematic Remains of Ancient Plant Foods: A Comparison of the Role of Chemical, Histological and Morphological Criteria."
By Gordon Hillman, Sue Wales, Frances McLaren, John Evans, and Ann Butler.
World Archaeology. Vol. 25, No. 1, Biomolecular Archaeology (June, 1993), pp. 94-121.
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"If They Come, We Will Build It: In Vitro Meat and the Discursive Struggle over Future Agrofood Expectations."
By Chiles, Robert Magneson.
Agriculture and Human Values. Vol. 30, No. 4, (December 2013), pp. 511-523.
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"In Vino Communitas: Wine and Identity in a Swiss Alpine Village."
By James A. Gibson and Daniela Weinberg.
Anthropological Quarterly. Vol. 53, No. 2, (April, 1980), pp. 111-121.
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"An inquiry into food economy and body economy in Zia Pueblo."
By Florence May Hawley, Michel Pijoan, and C. A. Elkin.
American Anthropologist. New Series, Vol. 45, No. 4, Part 1 (October, 1943), pp. 547-556.
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"The Inupiaq Eskimo Messenger Feast: Celebration, Demise, and Possibility."
By Susan W. Fair.
Journal of American Folklore. Vol. 113, No. 450, Holidays, Ritual, Festival, Celebration, and Public Display, (Autumn, 2000), pp. 464-494.
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"Kava and Kava-Drinking."
By Joseph R. Deihl.
Primitive Man. Vol. 5, No. 4, (October, 1932), pp. 61-68.
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"Kava-Drinking in New Guinea (87)."
By A. C. Haddon.
Man. Vol. 16 (October, 1916), pp. 145-152.
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"Lapita Diet in Remote Oceania: New Stable Isotope Evidence from the 3000-Year-Old Teouma Site, Efate Island, Vanuatu."
By Kinaston, Rebecca; Buckley, Hallie; Valentin, Frederique; Bedford, Stuart; Spriggs, Matthew; Hawkins, Stuart; and Herrscher, Estelle.
PLoS ONE. Vol. 9, No. 3, (March, 2014), pp. 1-18.
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"Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?"
By Kimberly B. Flint-Hamilton.
Hesperia. Vol. 68, No. 3, (July, 1999) pp. 371-385.
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"'Like Throwing a Bowling Ball at a Battle Ship' Audience Responses to Australian News Stories about Alcohol Pricing and Promotion Policies: A Qualitative Focus Group Study."
By Fogarty, Andrea S. and Chapman, Simon.
PLoS ONE. Vol. 8, No. 6, (June, 2013), pp. 1-7.
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"Making Pancakes on Sunday: The Male Cook in Family Tradition."
By Thomas A. Adler.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 45-54.
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"Malhiot's Journal: An Ethnohistoric Assessment of Chippewa Alcohol Behavior in the Early Nineteenth Century."
By Jack O. Waddell; François-Victor Malhiot.
Ethnohistory. Vol. 32, No. 3, (Summer, 1985), pp. 246-268.
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"Meat and Strength: The Moral Economy of a Chilean Food Riot."
By Benjamin S. Orlove.
Cultural Anthropology. Vol. 12, No. 2 (May, 1997), pp. 234-268.
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"Mussel Drying and Food Storage in the Late Holocene, SW Cape, South Africa."
By Christopher Henshilwood, Peter Nilssen, and John Parkington.
Journal of Field Archaeology. Vol. 21, No. 1, (Spring, 1994), pp. 103-109.
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"Navaho Foods and Cooking Methods."
By Flora L. Bailey.
American Anthropologist. New Series, Vol. 42, No. 2, Part 1. (April - June, 1940), pp. 270-290.
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"New Approaches to Ceramic Use and Discard: Cooking Pottery from the Peruvian Andes in Ethnoarchaeological Perspective."
By John A. Hildebrand and Melissa B. Hagstrum.
Latin American Antiquity. Vol. 10, No. 1, (March, 1999), pp. 25-46.
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"'Nothing Special, Everything Is Maamuli': Socio-Cultural and Family Practices Influencing the Perinatal Period in Urban India."
By Raman, Shanti; Srinivasan, Krishnamachari; Kurpad, Anura; Razee, Husna; and Ritchie, Jan.
PLoS ONE. Vol. 9, No. 11, (November, 2014), pp. 1-8.
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"North American Cooking Pots."
By Ralph Linton.
American Anthropologist. New Series, Vol. 9, No. 4, (April, 1944), pp. 369-380.
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"Nurture and Force-Feeding: Mortuary Feasting and the Construction of Collective Individuals in a New Ireland Society."
By Robert J. Foster.
American Ethnologist. Vol. 17, No. 3, (August, 1990), pp. 431-448.
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"Nutrition, Activity, and Health in Children."
By Darna L. Dufour.
Annual Review of Anthropology. Vol. 26, (1997) pp. 541-565.
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"Nutrition and Politics in Prehistory."
By Marie Elaine Danforth.
Annual Review of Anthropology. Vol. 28, (1999) pp. 1-25.
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"Nutritional Adaptation."
By Sara Stinson.
Annual Review of Anthropology. Vol. 21, (1992) pp. 143-170.
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"Nutritional Assessment From Bone."
By Linda L. Klepinger.
Annual Review of Anthropology. Vol. 13 (1984), pp. 75-96.
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"On the human ethology of food sharing."
By Schiefenhövel, Wulf.
Anthropological Review. Vol. 77, No. 3, (2014), pp. 355-370.
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"One Person's Food: How and Why Fish Avoidance May Affect the Settlement and Subsistence Patterns of Hunter-Gatherers."
By M. E. Malainey, R. Przybylski, and B. L. Sherriff.
American Antiquity. Vol. 66, No. 1, (January, 2001) pp. 141-161.
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"One Philipstine's Trash is an Archaeologist's Treasure: Feasting at Iron Age I, Tell es-Safi/Gath."
By Horwitz, Liora Kolska; Boaretto, Elisabetta; and Maeir, Aren M.
Near Eastern Archaeology. Vol. 78, No. 1, (March, 2015), pp. 3-25.
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"Ornaments Reveal Resistance of North European Cultures to the Spread of Farming."
By Rigaud, Solange; d'Errico, Francesco; and Vanhaeren, Marian.
PLoS ONE. Vol. 10, No. 4, (April, 2015), pp. 1-15.
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"Paleoecology and Diet at Clydes Cavern."
By Joseph C. Winter and Henry G. Wylie.
American Antiquity. Vol. 39, No. 2, (April, 1974) pp. 303-315.
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"Pithoi and Food Storage in Neopalatial Crete: A Domestic Perspective."
By Kostas S. Christakis.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 1-20.
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"Plant Foods in Savanna Environments: A Preliminary Report of Tubers Eaten by the Hadza of Northern Tanzania."
By Anne S. Vincent.
World Archaeology. Vol. 17, No. 2, Ethnoarchaeology, (October, 1985), pp. 131-148.
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"Pollen and Phytolith Evidence for Rice Cultivation and Vegetation Change during the Mid-Late Holocene at the Jiangli Site, Suzhou, East China."
By Qiu, Zhenwei; Jiang, Hongen; Ding, Jinlong; Hu, Yaowu; and Shang, Xue.
PLoS ONE. Vol. 9, No. 1, (January, 2014), pp. 1-12.
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"Pomegranates in eastern Mediterranean contexts during the Late Bronze Age."
By Cheryl Ward.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 529-541.
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"Population Size and Cultural Evolution in Nonindustrial Food-Producing Societies."
By Collard, Mark; Ruttle, April; Buchanan, Briggs; and O'Brien, Michael J.
PLoS ONE. Vol. 8, No. 9, (September, 2013), pp. 1-6.
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"Pots, Parties, and Politics: Communal Feasting in the American Southwest."
By James M. Potter.
American Antiquity. Vol. 65, No. 3, (July, 2000), pp. 471-492.
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"Power and Pleasure around the Stove: The Construction of Gendered Identity in Middle-Class South Indian Hindu Households in Urban Malaysia."
By Theresa W. Devasahayam.
Women's Studies International Forum. Vol. 28, No. 1, (January-February, 2005), pp. 1-20.
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"Pre-Hispanic Beer in Coastal Peru: Technology and Social Context of Prehistoric Production."
By Jerry D. Moore.
American Anthropologist. New Series, Vol. 91, No. 3, (September, 1989), pp. 682-695.
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"Pre-Hispanic Political Change and the Role of Maize in the Central Andes of Peru."
By Christine A. Hastorf and Sissel Johannessen.
American Anthropologist. New Series, Vol. 95, No. 1, (March, 1993), pp. 115-138.
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"Prehistoric Diet and Nutrition: Some Food for Thought."
By R. W. Dennell.
World Archaeology. Vol. 11, No. 2, "Food and Nutrition", (October, 1979) pp. 121-135.
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"Prehistoric Diet and Subsistence of the Moche Valley, Peru."
By Shelia G. Pozorski.
World Archaeology. Vol. 11, No. 2, "Food and Nutrition", (October, 1979) pp. 163-184.
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"The Prevalence of wild food knowledge among nomadic Turkana of Northern Kenya."
By Tammy Y. Watkins.
Journal of Ethnobiology. Vol. 30, No. 1, (March, 2010), pp. 137-152.
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"Psychosocial and cultural factors affecting the perceived risk of genetically modified food: an overview of the literature."
By Melissa L. Finucane and Joan L. Holup.
Social Science & Medicine. Vol. 60, No. 7. (April, 2005) pp. 1603-1612.
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"Refocusing the Role of Food-Grinding Tools as Correlates for Subsistence Strategies in the U.S. Southwest."
By Jenny L. Adams.
American Antiquity. Vol. 64, No. 3, (July, 1999), pp. 475-498.
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"The Residues of Feasting and Public Ritual at Early Cahokia."
By Timothy R. Pauketat, Lucretia S. Kelly, Gayle J. Fritz, Neal H. Lopinot, Scott Elias, and Eve Hargrave.
American Antiquity. Vol. 67, No. 2, (April, 2002), pp. 257-279.
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"The Rhetoric of Portions."
By Amy Shuman.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 72-80.
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"Rice, a Malagasy Tradition."
By Ralph Linton.
American Anthropologist. New Series, Vol. 29, No. 4, (October, 1927), pp. 654-660.
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"Rice Cultivation in Asia."
By Inez Adams.
American Anthropologist. New Series, Vol. 50, No. 2, (April, 1948), pp. 256-282.
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"Rice, Ideology, and the Legitimation of Hierarchy in Bali."
By Leo Howe.
Man. New Series, Vol. 26, No. 3, (September, 1991), pp. 445-467.
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"The Rise of Yuppie Coffees and the Reimagination of Class in the United States."
By William Roseberry.
American Anthropologist. New Series, Vol. 98, No. 4, (December, 1996), pp. 762-775.
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"Ritual and Resource Flow: The Garifuna 'Dugu'."
By Carol L. Jenkins.
American Ethnologist. Vol. 10, No. 3, (August, 1983), pp. 429-442.
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"The Role of the Drunk in a Oaxacan Village."
By Philip A. Dennis.
American Anthropologist. New Series, Vol. 77, No. 4, (December, 1975), pp. 856-863.
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"The Roman Military Diet."
By R. W. Davies.
Britannia. Vol. 2, (1971) pp. 122-142.
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"Shipibo food categorization and preference: relationships between indigenous and Western dietary concepts."
By Clifford A. Behrens.
American Anthropologist. New Series, Vol. 88, No. 3, (September, 1986), pp. 647-658.
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"Slave Diet at Monticello."
By Diana C. Crader.
American Antiquity. Vol. 55, No. 4, (October, 1990) pp. 690-717.
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"Social Complexity and Food Systems at Altun Ha, Belize: The Isotopic Evidence."
By Christine D. White, David M. Pendergast, Fred J. Longstaffe, and Kimberley R. Law.
Latin American Antiquity. Vol. 12, No. 4, (December, 2001) pp. 371-393.
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"Social Organization, Resource Management, and Child Nutrition in the Taita Hills, Kenya."
By Patrick Fleuret and Anne Fleuret.
American Anthropologist. New Series, Vol. 93, No. 1, (March, 1991), pp. 91-114.
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"Some common Korean foods."
By J. D. VanBuskirk.
Transactions of the Korea Branch of the Royal Asiatic Society. Vol. 14, (1923) pp. 1-8.
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"Some Notes on Foods and Dietetics in the Sixteenth and Seventeenth Centuries."
By L. F. Newman.
The Journal of the Royal Anthropological Institute of Great Britain and Ireland. Vol. 76, No. 1, (1946), pp. 39-49.
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"Some Seneca Corn-Foods and Their Preparation."
By M. R. Harrington.
American Anthropologist. New Series, Vol. 10, No. 4, (October, 1908), pp. 575-590.
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- - GN 1 .A5

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"Status Distinction and Legitimation of Power as Reflected in Changing Patterns of Consumption in Late Prehispanic Peru."
By Cathy Lynne Costin and Timothy Earle.
American Antiquity. Vol. 54, No. 4, (October, 1989), pp. 691-714.
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- - E 51 .A52

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"Stone Eating Utensils of Prehistoric New England."
By William S. Fowler.
American Antiquity. Vol. 13, No. 2, (October, 1947), pp. 146-163.
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- - E 51 .A52

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"Structure, Event and Historical Metaphor: Rice and Identities in Japanese History."
By Emiko Ohnuki-Tierney.
The Journal of the Royal Anthropological Institute. Vol. 1, No. 2, (June, 1995), pp. 227-253.
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- - GN 1 .J68

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"The Structuring of Polopa Feasting and Warfare."
By D. J. J. Brown.
Man. Vol. 14, No. 4, (December, 1979), pp. 712-733.
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- - GN 1 .M35

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"'Toiling Ingenuity': Food Regulation in Britain and Nigeria."
By Jane I. Guyer.
American Ethnologist. Vol. 20, No. 4, (November, 1993), pp. 797-817.
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- - GN 1 .A53

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"Tooth Wear, Diet, and the Artifacts of Java Man."
By P.-F. Puech.
Current Anthropology. Vol. 24, No. 3, (June, 1983) pp. 381-382.
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- - GN 1 .C8

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"Two Large Wine Presses at Khirbet Yajuz, Jordan."
By Lutfi A. Khalil and Fatimi Mayyada al-Nammari.
Bulletin of the American Schools of Oriental Research. No. 318 (May, 2000), pp. 41-57.
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- - DS 101 .A6

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"Uses and taboos of turtles and tortoises along Rio Negro, Amazon Basin."
By Juarez C. B. Pezzuti, Jackson Pantoja Lima, Daniely Félix da Silva, and Alpina Begossi.
Journal of Ethnobiology. Vol. 30, No. 1, (March, 2010), pp. 153-168.
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"Using Drug Foods to Capture and Enhance Labor Performance: A Cross-Cultural Perspective."
By William Jankowiak and Dan Bradburd.
Current Anthropology. Vol. 37, No. 4, (August, 1996), pp. 717-720.
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"Vessel Functions in Agricultural and Pastoral Societies of Byzantine and Early Islamic Israel."
By Benjamin Adam Saidel.
Journal of Field Archaeology. Vol. 29, No. 3/4 (Autumn, 2002), pp. 437-445.
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- - CC 1 .J69

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"'When Hunger Goes Around the Land': Hunger and Food Among the Aluund of Zaire."
By Filip de Boeck.
Man. New Series, Vol. 29, No. 2, (June, 1994), pp. 257-282.
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- - GN 1 .M35

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"When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine."
By Theresa W. Devasahayam.
Anthropology of Food. Vol. 2003, No. 1, Crispy, Crunchy: A Dream of Consistency .... (September, 2003), 14 pages.
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Homepage of the Anthropology of Food Webjournal.
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"The Wine and Vineyards of Gaza in the Byzantine Period."
By Philip Mayerson.
Bulletin of the American Schools of Oriental Research. No. 257 (Winter, 1985), pp. 75-80.
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- - DS 101 .A6

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"Working Separately but Eating Together: Personhood, Property, and Power in Conjugal Relations."
By Tania Murray Li.
American Ethnologist. Vol. 25, No. 4, (November, 1998), pp. 675-694.
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- - GN 1 .A53

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"Writing and Power: The Recovery of Winegrowing Histories in the Southwest of France."
By Robert C. Ulin.
Anthropological Quarterly. Vol. 60, No. 2, Anthropological Research in France: Problems and Prospects for the Study of Complex Society, (April, 1987), pp. 77-82.
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"A Zooarchaeological Signature for Meat Storage: Re-Thinking the Drying Utility Index."
By T. Max Friesen.
American Antiquity. Vol. 66, No. 2, (April, 2001), pp. 315-331.
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- - E 51 .A52

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Books, Book Chapters, & Videos

The UT Arlington Libraries has more than a hundred books that deal with the culture of food, and if you do not see anything useful on this selected list, then searching the UT Arlington Libraries's Online Catalog <pulse.uta.edu> might be a useful research strategy. Researchers may ask questions at the Service Desk on the 1st floor of the UT Arlington Central Library, or email me at: <dillard@uta.edu>.

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"Activism through Commensality: Food and Politics in a Temporary Vegan Zone."
By Yvonne le Grand.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"The Adoption of agriculture among northern Chile populations in the Azapa Valley, 9000-1000 BP."
By Marta P. Alfonso, Vivien G. Standen, and M. Victoria Castro.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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Adventures in Eating: Anthropological Experiences in Dining from Around the World.
Adventures in Eating: Anthropological Experiences in Dining from Around the World cover image By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
"Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travellers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, this book is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers. Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists' research practices and knowledge of their host cultures. Using their own experiences with unfamiliar - and sometimes unappealing - food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"The Aesthetics of Hunger and the Special Period in Cuba."
By Rita De Maeseneer.
Chapter In: Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloβ.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
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African American Food Culture.
African American Food Culture cover image By William Frank Mitchell.
"Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today" (publisher's description).
Westport, CN: Greenwood Press, 2009.
Series: Food Cultures in America
Series: The American Mosaic.
"This ground-breaking volume reminds us of the roots of soul food and the importance of food in African American identity." - (publisher's description)
UT Arlington - Central Library, Floor 2: MultiCultural Collection
- - GT 2853 .U5 M57 2009

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American Indian Food.
American Indian Food cover image By Linda Murray Berzok.
"The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. . . ."
"Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque." (publisher's webpage for the book).
Westport, CN: Greenwood Press, 2005.
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - E 98 .F7 B47 2005

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"Analysis of dental wear and caries for dietary reconstruction."
By Mary Lucas Powell.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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"Analysis of Fecal Material."
By Gary F. Fry.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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"Ancestors and inheritors: a bioanthropological perspective on the transition to agropastoralism in the southern Levant."
By Patricia Smith and Liora Kolska Horwitz.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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Ancestral Appetites: Food in Prehistory.
Ancestral Appetites: Food in Prehistory cover image By Kristen J. Gremillion.
New York, NY: Cambridge University Press, ©2011.
"This book explores the relationship between prehistoric people and their food - what they ate, why they ate it, and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behavior and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented, and consumed food in prehistoric times"." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 G74 2011

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Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification cover image Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
"Twenty years ago Mark Nathan Cohen coedited a collection of essays that set a new standard in using paleopathology to identify trends in health associated with changes in prehistoric technology, economy, demography, and political centralization. Ancient Health expands and celebrates that work.
Confirming earlier conclusions that human health declined after the adoption of farming and the rise of civilization, this book greatly enlarges the geographical range of paleopathological studies by including new work from both established and up-and-coming scholars. Moving beyond the western hemisphere and western Eurasia, this collection involves studies from Chile, Peru, Mexico, the United States, Denmark, Britain, Portugal, South Africa, Israel, India, Vietnam, Thailand, China, and Mongolia.
Adding great significance to this volume, the author discusses and successfully rebuts the arguments of the "osteological paradox" that long have challenged work in the area of quantitative paleopathology, demonstrating that the "paradox" has far less meaning than its proponents argue." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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The Anthropology of Food and Body: Gender, Meaning, and Power.
The Anthropology of Food and Body: Gender, Meaning, and Power cover image By Carole M. Counihan.
New York, NY: Routledge, 1999.
"The Anthropology of Food and Body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .C68 1999

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Anthropology and Food Policy: Human Dimensions of Food Policy in Africa and Latin America.
Edited by Della E. McMillan, with the assistance of Jeanne Harlow.
Athens, GA: University of Georgia Press, 1991.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 2 .S9243 no.24

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Antiquitates culinariæ; or curious tracts relating to the culinary affairs of the old English, with a preliminary discourse, notes, and illustrations.
By Richard Warner.
London, England: printed for R. Blamire, 1791.
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Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century.
Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century cover image By Erica J. Peters.
Lanham, MD: AltaMira Press, ©2012.
"In Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but also who they wanted to be. Appetites and Aspirations in Vietnam starts with the spread of Vietnamese imperial control from south to north, marking the earliest efforts to create a common Vietnamese culture, as well as resistance to that cultural and culinary imperialism. Once the French conquered the country, new opportunities for culinary experimentation became possible, although such experiences were embraced more by the colonized than the colonizers. This book discusses how colonialism changed the taste of Vietnamese fish sauce and rice liquor and shows that state intervention made those products into tangible icons of a unified Vietnamese cuisine, under attack by the French. Vietnamese villagers began to see the power they could bring to bear on the state by mobilizing around such controversies in everyday life. The rising new urban classes at the turn of the twentieth century also discovered new perspectives on food and drink, delighting in unfamiliar snacks or giving elaborate multicultural banquets as a form of conspicuous consumption. New tastes prompted people to reconsider their preferences and their position in the changing modern world. For students of Vietnamese history, food here provides a lens into how people of different class and ethnic backgrounds struggled to adapt first to Vietnamese and then French imperialism. Food historians will find a provocative case study arguing that food does not simply reveal identity but can also help scholars analyze people's changing ambitions." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .V5 P42 2012

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The Archaeology of Alcohol and Drinking.
The Archaeology of Alcohol and Drinking cover image By Frederick Harold Smith; foreword by Michael S. Nassaney.
Gainesville, FL: University Press of Florida, ©2008.
Series: American Experience in Archaeological Perspective.
"Through its complex history, alcohol has served many cultural functions, often constructive ones. For centuries it has been used as a valuable economic commodity, a medicinal tool, a focus of social gatherings, and a mechanism for psychological escape.
Frederick Smith identifies key themes associated with alcohol production, distribution, and consumption. He discusses industrial and home production of alcoholic beverages and both public and clandestine drinking. He defines the contexts in which drinking takes place and the motivations--social and antisocial--for alcohol consumption.
As a case study, Smith examines archaeological evidence of alcohol use from a cave site in Barbados, proposing that major historical events can be influenced by the social and spiritual use of alcohol. At the same time, Smith argues, alcohol can also provide people with a temporary respite from the challenges of daily life." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .B36 S65 2008

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Archaic Hunters and Gatherers in the American Midwest.
Edited by James L. Phillips and James Allison Brown.
New York, NY: Academic Press, 1983.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 78 .M67 A72 1983

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"The Army Worm: A Food of the Pomo Indians."
By Samuel Alfred Barrett.
Chapter In: Essays in Anthropology Presented to A. L. Kroeber.
Edited by Robert H. Lowie.
Berkeley, CA: University of California Press, 1936.
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UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 4 .E7 1968

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"The Assyrians and Achaemenid Persians: Empires of Feasting."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Attitudes toward Food and Hunger in Alor."
By Cora Alice Du Bois.
Chapter In: Language, culture, and personality: essays in memory of Edward Sapir.
Edited by Leslie Spier, A. Irving Hallowell, & Stanley S. Newman.
Menasha, WI: Sapir Memorial Publication Fund, 1941.
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UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 98 .C9 L25 1960

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The Backbone of History: Health and Nutrition in the Western Hemisphere.
Backbone of history: health and nutrition in the Western Hemisphere cover image Edited by Richard Hall Steckel and Jerome Carl Rose.
Cambridge, UK and New York, NY: Cambridge University Press, 2002.
"The Backbone of History defines the emerging field of macrobioarchaeology by gathering skeletal evidence on seven basic indicators of health to assess chronic conditions that affected individuals who lived in the Western Hemisphere from 5000 BC to the late nineteenth century" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 59 .F63 B33 2002

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"Beer."
By Raymond G. Anderson.
Chapter In: Alcohol and Temperance in Modern History: An International Encyclopedia.
Edited by Jack S. Blocker, Jr., David M. Fahey, and Ian R. Tyrrell.
Santa Barbara, CA: ABC-CLIO, 2003.
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A Billion Dollars a Day: The Economics and Politics of Agricultural Subsidies.
By E. Wesley F. Peterson.
Chichester, UK; Malden, MA: Wiley-Blackwell, 2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 1415 .P3765 2009

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"Biofuels: Competition for Land, Resources, and Political Subsidies."
By David Pimentel and Michael Burgess.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Biotechnology in Flavor Production.
Biotechnology in Flavor Production cover image Edited by Daphna Havkin-Frenkel and Faith C. Belanger.
Oxford, UK; Ames, IA: Blackwell, 2008.
"Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products. Biotechnology is also playing an increasingly important role in the breeding of food crops for enhanced flavor.
This book provides a unique overview of the current state of the art of flavor production through biotechnology, examining the principles and current methods of producing flavors from plants and other organisms. Chapters are included on plant tissue culture, genetic engineering of plants for flavor improvement and genetic engineering of bacteria and fungi for flavor improvement of fermented beverages and dairy products. The book is directed at food scientists and technologists in the food and flavour industries as well as academics and ingredients suppliers." - (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - TP 248.65 .F66 B637 2008

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Black Hunger: Food and the Politics of U.S. Identity.
Black hunger: Food and the Politics of U.S. Identity cover image By Doris Witt.
New York, NY: Oxford University Press, 1999.
"Black Hunger looks at how the association of African American women with food has helped structure twentieth-century U.S. psychic, cultural, sociopolitical, and economic life. Taking as her main focus the debates over the authenticity of soul food during the tumultuous era of the late 1960's and early 1970's, Doris Witt locates complex practices of black intraracial othering in relation to an ongoing narrative of white fascination with black culture" (publisher's webpage for the book).
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - E 185.86 .W58 1999

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Black Rice: The African Origins of Rice Cultivation in the Americas.
Black Rice: The African Origins of Rice Cultivation in the Americas cover image By Judith A. Carney.
Cambridge, MA: Harvard University Press, 2001.
"Few Americans identify slavery with the cultivation of rice, yet rice was a major plantation crop during the first three centuries of settlement in the Americas. Rice accompanied African slaves across the Middle Passage throughout the New World to Brazil, the Caribbean, and the southern United States. By the middle of the eighteenth century, rice plantations in South Carolina and the black slaves who worked them had created one of the most profitable economies in the world" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - SB 191 .R5 C35 2001

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Body Problems: Running and Living Long in Fast-Food Society.
Body Problems: Running and Living Long in Fast-Food Society cover image By Ben Agger.
New York, NY: Routledge, 2011.
Series: Framing 21st Century Social Issues.
"This book addresses the relationship between the body and society in a fast-food society. Agger focuses on issues of food, exercise, work, dieting and eating disorders, fashion, bariatric and cosmetic surgery, and health. He addresses the dilemma that we have ample access to abundant calories but lead lifestyles and have jobs that for the most part do not enable us to expend those calories. He proposes solutions, both individual and structural, that involve re-orienting ourselves to exercise as play." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HM 636 .A44 2011

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"Boiled eggs with chicks inside, or what commensality means."
By Robert Ivar Lohmann.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"Brain size in carnivoran mammals that forage at the land-water ecotone, with implications for robust australopithecine paleobiology."
By Alan B. Shabel.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Breadlines Knee-Deep in Wheat: Food Assistance in the Great Depression.
By Janet Poppendieck.
New Brunswick, NJ: Rutgers University Press, ©1986.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 696 .F6 P66 1986

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Bulimarexia: the Binge/Purge Cycle, 2nd edition.
By Marlene Boskind-White and William C. White, Jr.
New York, NY: Norton, 1991.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 552 .B84 B67 1991

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"Buona forchetta: overeating in Italy."
By Rachel Black.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Cajun Foodways.
By C. Paige Gutierrez.
Cajun Foodways cover image Jackson, MS: University Press of Mississippi, 1992.
"Cajun food has become a popular "ethnic" food throughout America during the last decade. This fascinating book explores the significance of Cajun cookery on its home turf in south Louisiana, a region marked by startling juxtapositions of the new and the old, the nationally standard and the locally unique.
Neither a cookbook nor a restaurant guide, Cajun Foodways gives interpretation to the meaning of traditional Cajun food from the perspective of folklife studies and cultural anthropology. The author takes into account the modern regional popular culture in examining traditional foodways of the Cajuns.
Cajuns' attention to their own traditional foodways is more than merely nostalgia or a clever marketing ploy to lure tourists and sell local products. The symbolic power of Cajun food is deeply rooted in Cajuns' ethnic identity, especially their attachments to their natural environment and their love of being with people.
Foodways are an effective symbol for what it means to be a Cajun today. The reader interested in food and in cooking will find much appeal in this book, for it illustrates a new way to think about how and why people eat as they do." (publisher's description)
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The Cambridge Encyclopedia of Hunters and Gatherers.
Edited by Richard B. Lee and Richard Daly.
Cambridge, UK; New York, NY: Cambridge University Press, 1999.
UT Arlington - Central Library, Floor 2: Reference (non-circulating) · · · GN 388 .C35 1999
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The Cambridge World History of Food.
The Cambridge World History of Food cover image Edited by Kenneth F. Kiple and Kriemhild Coneé Ornelas.
Cambridge, UK; New York, NY: Cambridge University Press, 2000.
"An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 353 .C255 2000

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Cannibals and Kings: The Origins of Cultures.
By Marvin Harris.
New York, NY: Random House, 1977.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 358.5 .H37

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"Cantonese Sausage, Processing, Storage and Composition."
By Weizheng Sun, Feibai Zhou, and Mouming Zhao.
Chapter In: Processing and Impact on Active Components in Food.
Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
Full-Text OnLine in the ScienceDirect 2014 Front List Collection
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Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas cover image Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloβ.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
"Caribbean Food Cultures approaches the matter of food from the perspective of anthropology, sociology, and cultural and literary studies. Contributors discuss culinary aesthetics and neo/colonial gazes on the Caribbean in literary documents, audiovisual media, and popular images. They investigate the negotiation of communities and identity through the preparation, consumption, and commodification of "authentic" food. They also emphasize underlying socioeconomic power relations in the wake of migration and transnationalism." - (publisher's description)
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"Caring for Women with Eating Disorders: From Conception to Birth and Beyond."
By Lydia Jade Turner.
Chapter In: Nutrition in Pregnancy and ChildBirth: Food for Thought.
Edited by Lorna Davies and Ruth Deery.
New York, NY: Routledge, 2014.
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"The Case for exploitation of wetlands environments and foods by pre-sapiens hominins."
By Kathlyn M. Stewart.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Catching Fire: How Cooking Made Us Human.
Catching Fire: How Cooking Made Us Human cover image By Richard Wrangham.
New York, NY: Basic Books, ©2009.
"In this stunningly original book, renowned primatologist Richard Wrangham argues that 'cooking' created the human race. At the heart of Catching Fire lies an explosive new idea: The habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labor." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 W73 2009

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"Celiac disease."
By Kari Runge and Kaylie K. Nguyen.
Chapter In: Primary Care of the Child with a Chronic Condition.
Edited by Patricia Jackson Allen, Judith A. Vessey, and Naomi A. Schapiro.
St. Louis, MO: Elsevier/Mosby, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RJ 380 .P75 2010

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"The Ceremony of Dining at Napoléon III's Court between 1852 and 1870."
By Anne Lair.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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Changing Families, Changing Food.
Edited By Peter Jackson.
Houndmills, Basingstoke, Hampshire, UK; New York, NY: Palgrave Macmillan, 2009.
Series: Palgrave Macmillan Studies in Family and Intimate Life.
Series: Palgrave Studies in Family Sociology.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HQ 613 .C42 2009

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"Changing tastes in sixteenth-century England: evidence from the household accounts of the Willoughby family."
By Mark Dawson.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Cheap Meat: Flap Food Nations in the Pacific Islands.
Cheap Meat: Flap Food Nations in the Pacific Islands cover image By Deborah Gewertz and Frederick Errington.
Berkeley, CA: University of California Press, 2010.
"Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "flaps," from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington address the evolution of the meat trade itself along with the changing practices of exchange in Papua New Guinea. They show that flaps--which are taken from the animals' bellies and are often 50 percent fat--are not mere market transactions but evidence of the social nature of nutrition policies, illustrating and reinforcing Pacific Islanders' presumed second-class status relative to the white populations of Australia and New Zealand." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 635 .P27 G49 2010

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Cheese, Pears, & History: In a Proverb.
Cheese, Pears, and History: In a Proverb cover image By Massimo Montanari; translated by Beth Archer Brombert.
New York, NY: Columbia University Press, ©2010.
Original title: Il Formaggio con le Pere
Series: Arts and Traditions of the Table.
"'Do not let the peasant know how good cheese is with pears' goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct. At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the 'natural phenomenon' of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2855 .M66 2010

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Chicle: The Chewing Gum of the Americas, From the Ancient Maya to William Wrigley.
Chicle: The Chewing Gum of the Americas, From the Ancient Maya to William Wrigley cover image By Jennifer P. Mathews; with Gillian P. Schultz.
Tucson, AZ: University of Arizona Press, ©2009.
"Although Juicy Fruit® gum was introduced to North Americans in 1893, Native Americans in Mesoamerica were chewing gum thousands of years earlier. And although in the last decade "biographies" have been devoted to salt, spices, chocolate, coffee, and other staples of modern life, until now there has never been a full history of chewing gum. Chicle is a history in four acts, all of them focused on the sticky white substance that seeps from the sapodilla tree when its bark is cut. First, Jennifer Mathews recounts the story of chicle and its earliest-known adherents, the Maya and Aztecs. Second, with the assistance of botanist Gillian Schultz, Mathews examines the sapodilla tree itself, an extraordinarily hardy plant that is native only to Mesoamerica and the Caribbean. Third, Mathews presents the fascinating story of the chicle and chewing gum industry over the last hundred plus years, a tale (like so many twentieth-century tales) of greed, growth, and collapse. In closing, Mathews considers the plight of the chicleros, the "extractors" who often work by themselves tapping trees deep in the forests, and how they have emerged as icons of local pop culture-portrayed as fearless, hard-drinking brawlers, people to be respected as well as feared. Before Dentyne® and Chiclets®, before bubble gum comic strips and the Doublemint® twins, there was gum, oozing from jungle trees like melting candle wax under the slash of a machete. Chicle tells us everything that happened next. It is a spellbinding story." - (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - SB 291 .S3 M38 2009

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Children, Food and Identity in Everyday Life.
Children, Food and Identity in Everyday Life cover image Edited by Allison James, Anne Trine Kjørholt, and Vebjørg Tingstad.
Basingstoke, England; New York, NY: Palgrave Macmillan, 2009.
Series: Studies in Childhood and Youth.
This book explores the significance of food practices for childhood identities, from early babyhood to middle childhood and teenage years. It examines how children and families negotiate food and eating practices; what influence the media has on these; the role institutions play; and how far class and ethnicity shape the food that children eat.
"By exploring children's own everyday food encounters, alongside the ways in which childhood identities are constructed and mediated through food, this volume provides a more measured and insightful understanding of the various subtle dimensions of the relationship between children, food and identity." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .C46 2009

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Chilies to Chocolate: Food the Americas Gave the World.
Edited by Nelson Foster & Linda S. Cordell.
Chilies to Chocolate: Food the Americas Gave the World cover image Tucson, AZ: University of Arizona Press, ©1992.
"Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting (even when used in combination, as aficionados of molé will attest). Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process." (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - SB 176 .A48 C45 1992

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"China: the Hidden History of Chinese Feasting."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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Chocolate: History, Culture, and Heritage.
Chocolate: History, Culture, and Heritage cover image Edited by Louis Evan Grivetti and Howard-Yana Shapiro.
Hoboken, NJ: Wiley, ©2009.
"Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.
In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports." - (publisher's description)
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"Civilising Tastes: From Caste to Class in South Indian Foodways."
By James Staples.
Chapter In: Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody.
Edited by Jakob A. Klein, Anne Murcott, and Jack Goody.
Houndmills, Basingstoke, Hampshire, UK: Palgrave Macmillan, 2014.
Series: Consumption and Public Life.
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"Coastal diet, encephalization and innovative behaviours in the late Middle Stone Age of southern Africa."
By John Parkington.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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"Coexistence in the Fields?: GM, Organic, and Conventional Food Crops."
By Janice Thies.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Coffee Culture: Local Experiences, Global Connections.
Coffee Culture: Local Experiences, Global Connections cover image By Catherine M. Tucker.
New York, NY: Routledge, 2011.
Series: Routledge Series for Creative Teaching and Learning in Anthropology.
"From the coffee producers and pickers who tend the plantations in tropical nations, to the middlemen and processors, to the consumers who drink coffee without ever having to think about how the drink reached their hands, here is a commodity that ties the world together." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2918 .T83 2011

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Coffee Life in Japan.
Coffee Life in Japan cover image By Merry I. White.
Berkeley, CA: University of California Press, ©2012.
Series: California Studies in Food and Culture; 36.
"This fascinating book--part ethnography, part memoir--traces Japan's vibrant café society over one hundred and thirty years. Merry White traces Japan's coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian coffee industry, to the present day, as uniquely Japanese ways with coffee surface in Europe and America. White's book takes up themes as diverse as gender, privacy, perfectionism, and urbanism. She shows how coffee and coffee spaces have been central to the formation of Japanese notions about the uses of public space, social change, modernity, and pleasure. White describes how the café in Japan, from its start in 1888, has been a place to encounter new ideas and experiments in thought, behavior, sexuality, dress, and taste. It is where a person can be socially, artistically, or philosophically engaged or politically vocal. It is also, importantly, an urban oasis, where one can be private in public." - (publisher's description)
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Coffee, Society, and Power in Latin America.
Edited by William Roseberry, Lowell Gudmundson, and Mario Samper Kutschbach.
Coffee, Society, and Power in Latin America cover image Baltimore, MD: Johns Hopkins University Press, 1995.
In Coffee, Society, and Power in Latin America, a distinguished international group of historians, anthropologists, and sociologists examine the production, processing, and marketing of this important commodity. Using coffee as a common denominator and focusing on landholding patterns, labor mobilization, class structure, political power, and political ideologies, the authors examine how Latin American countries of the late nineteenth and early twentieth centuries responded to the growing global demand for coffee.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9199 .L382 C64 1995

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Combating Micronutrient Deficiencies: Food-Based Approaches.
Combating Micronutrient Deficiencies: Food-Based Approaches cover image Edited by Brian Thompson and Leslie Amoroso.
Rome, Italy: Food and Agriculture Organization of the United Nations; Wallingford, Oxfordshire, England; Cambridge, MA, USA: CABI, ©2011.
"Micronutrient deficiency affects more than two billion people in the world today, contributing to the vicious cycle of malnutrition and underdevelopment. Micronutrient deficiencies have long-ranging effects on health, learning ability and productivity. Food-based approaches, which include food production, dietary diversification and food fortification, are sustainable strategies for improving the micronutrient status of populations. This book focuses on practical, sustainable actions for overcoming micronutrient deficiencies through increased access to, and consumption of, adequate quantities and an appropriate variety of safe, good-quality food." - (publisher's description)
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"Commensality and Sharing in an Andean Community in Bolivia."
By Cornelia A. Nell.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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Commensality: From Everyday Food to Feast.
Commensality: From Everyday Food to Feast cover image Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
"Throughout time and in every culture, human beings have eaten together. Commensality - eating and drinking at the same table - is a fundamental social activity, which creates and cements relationships. It also sets boundaries, including or excluding people according to a set of criteria defined by the society. Particular scholarly attention has been paid to banquets and feasts, often hosted for religious, ritualistic or political purposes, but few studies have considered everyday commensality.
Commensality: From Everyday Food to Feast offers an insight into this social practice in all its forms, from the most basic and mundane meals to the grandest occasions. Bringing together insights from anthropologists, archaeologists and historians, this volume offers a vast historical scope, ranging from the Late Neolithic period (6th millennium BC), through the Middle Ages, to the present day.
The sixteen chapters include case studies from across the world, including the USA, Bolivia, China, Southeast Asia, Iran, Turkey, Portugal, Denmark and the UK. Connecting these diverse analyses is an understanding of commensality's role as a social and political tool, integral to the formation of personal and national identities." - (publisher's description)
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"A Comparison of social meat-foraging by chimpanzees and human foragers."
By Craig B. Stanford.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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The Concise Encyclopedia of Foods & Nutrition, 2nd edition.
Edited by Audrey H. Ensminger.
Boca Raton, FL: CRC Press, 1995.
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - TX 349 .F573 1995

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"Considerations on field methods used to assess non-human primate feeding behaviours and human food intake in terms of nutritional requirements."
By Claude Marcel Hladik.
Chapter In: Centralizing Fieldwork: Critical Perspectives from Primatology, Biological, and Social Anthropology.
Edited by Jeremy MacClancy and Agustín Fuentes.
New York, NY: Berghahn Books, 2011.
Series: Studies of the Biosocial Society; v. 4.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 50.8 .C46 2011

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Consuming Grief: Compassionate Cannibalism in an Amazonian Society.
By Beth A. Conklin.
Consuming Grief: Compassionate Cannibalism in an Amazonian Society cover image Austin, TX: University of Texas Press, 2001.
Mourning the death of loved ones and recovering from their loss are universal human experiences, yet the grieving process is as different between cultures as it is among individuals. As late as the 1960s, the Wari' Indians of the western Amazonian rainforest ate the roasted flesh of their dead as an expression of compassion for the deceased and for his or her close relatives. By removing and transforming the corpse, which embodied ties between the living and the dead and was a focus of grief for the family of the deceased, Wari' death rites helped the bereaved kin accept their loss and go on with their lives. Drawing on the recollections of Wari' elders who participated in consuming the dead, this book presents one of the richest, most authoritative ethnographic accounts of funerary cannibalism ever recorded. Beth Conklin explores Wari' conceptions of person, body, and spirit, as well as indigenous understandings of memory and emotion, to explain why the Wari' felt that corpses must be destroyed and why they preferred cannibalism over cremation. Her findings challenge many commonly held beliefs about cannibalism and show why, in Wari' terms, it was considered the most honorable and compassionate way of treating the dead. (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2520.1 .P32 C56 2001

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Consuming Passions: The Anthropology of Eating.
By Peter Farb and George Armelagos.
Boston, MA: Houghton Mifflin, 1980.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .F37

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Consuming the Inedible: Neglected Dimensions of Food Choice.
Edited by Jeremy MacClancy, Jeya Henry, and Helen Macbeth.
Consuming the Inedible: Neglected Dimensions of Food Choice cover image New York, NY: Berghahn Books, 2007.
"Throughout the world, everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. Consuming the Inedible is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across a diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences--biological, mineral, social or spiritual--of these food practices, and probes to what extent we can generalize about them."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .C65 2007

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"Cooking in the Fourth Millennium BCE: Investigating the Social via the Material."
By Maria Bianca D'Anna and Carolin Jauss.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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Cooking Lessons: The Politics of Gender and Food.
Edited by Sherrie A. Inness.
Cooking Lessons: The Politics of Gender and Food cover image Lanham, MD: Rowman & Littlefield Publishers, 2001.
"Meatloaf, fried chicken, Jell-O, cake--Because foods are so very common, we rarely think about them much in depth. The authors of Cooking Lessons however, believe that food is deserving of our critical scrutiny and that such analysis yields many important lessons about American society and its values. This book explores the relationship between food and gender. Contributors draw from diverse sources, both contemporary and historical, and look at women from various cultural backgrounds, including Hispanic, traditional southern White, and African American. Each chapter focuses on a certain food, teasing out its cultural meanings and showing its affect on women's identity and lives."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .U5 C66 2001

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Corn & Capitalism: How a Botanical Bastard Grew to Global Dominance.
By Arturo Warman; translated by Nancy L. Westrate.
Corn and Capitalism: How a Botanical Bastard Grew to Global Dominance cover image Chapel Hill, NC: University of North Carolina Press, 2003.
"Exploring the history and importance of corn worldwide, Arturo Warman traces its development from a New World food of poor and despised peoples into a commodity that plays a major role in the modern global economy. The book combines approaches from anthropology, social history, and political economy to tell the story of corn, a 'botanical bastard' of unclear origins that cannot reseed itself and is instead dependent on agriculture for propagation. Beginning in the Americas, Warman depicts corn as colonizer. Disparaged by the conquistadors, this Native American staple was embraced by the destitute of the Old World. In time, corn spread across the globe as a prodigious food source for both humans and livestock. Warman also reveals corn's role in nourishing the African slave trade. Through the history of one plant with enormous economic importance, Warman investigates large-scale social and economic processes, looking at the role of foodstuffs in the competition between nations and the perpetuation of inequalities between rich and poor states in the world market. Praising corn's almost unlimited potential for future use as an intensified source of starch, sugar, and alcohol, Warman also comments on some of the problems he foresees for large-scale, technology-dependent monocrop agriculture."(publisher's description)
UT Arlington - Science & Engineering Library: Books
- - SB 191 .M2 W34 2003

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Corn and Culture in the Prehistoric New World.
Edited by Sissel Johannessen and Christine A. Hastorf.
Boulder, CO: Westview Press, 1994.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 59 .F63 C67 1994

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Corn is Our Blood: Culture and Ethnic Identity in a Contemporary Aztec Indian Village.
By Alan R. Sandstrom.
Norman, OK: University of Oklahoma Press, 1991.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 1221 .N3 S258 1991

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Counter Space: Design and the Modern Kitchen.
Counter Space: Design and the Modern Kitchen cover image By Juliet Kinchin and Aidan O'Connor.
New York, NY: Museum of Modern Art, ©2011.
Note: Catalog of an exhibition held at the Museum of Modern Art, New York, Sept. 15, 2010-May 2, 2011.
"Discusses the history of the kitchen during the twentieth century, and describes how changes in technology, design, domestic life, space, organization, food, consumerism, politics, and gender role has affected its value in a home." - (publisher's description)
UT Arlington - Architecture & Fine Arts Library: Books
- - NK 2117 .K5 K545 2011

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Cows, Pigs, Wars, & Witches: The Riddles of Culture.
By Marvin Harris.
New York, NY: Vintage Books, 1975, ©1974.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 320 .H328 1975

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Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk.
Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk cover image By Sera L. Young.
New York, NY: Columbia University Press, ©2011.
"Humans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk, and other unorthodox items of food. Some even claim they are addicted and "go crazy" without these items, but why?
Sifting through extensive historical, ethnographic, and biomedical findings, Sera Young creates a portrait of pica, or nonfood cravings, from humans' earliest ingestions to current trends and practices. In engaging detail, she describes the substances most frequently consumed and the many methods (including the Internet) used to obtain them. She reveals how pica is remarkably prevalent (it occurs in nearly every human culture and throughout the animal kingdom), identifies its most avid partakers (pregnant women and young children), and describes the potentially healthful and harmful effects. She evaluates the many hypotheses about the causes of pica, from the fantastical to the scientific, including hunger, nutritional deficiencies, and protective capacities. Never has a book examined pica so thoroughly or accessibly, merging absorbing history with intimate case studies to illuminate an enigmatic behavior deeply entwined with human biology and culture." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 408 .Y68 2011

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Cross-National and Cross-Cultural Issues in Food Marketing.
Cross-National and Cross-Cultural Issues in Food Marketing cover image Edited by Erdener Kaynak.
New York, NY: International Business Press, 1999.
"Cross-National and Cross-Cultural Issues in Food Marketing evaluates the present state and likely developments of food marketing systems in different countries. This book also provides conceptual frameworks for studying food marketing systems across countries and/or cultures."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9000.5 .C735 1999

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Culinary Capital.
Culinary Capital cover image By Peter Naccarato and Kathleen LeBesco.
London, UK; New York, NY: Berg, 2012.
"TV cookery shows hosted by celebrities. On-line grocers and restaurant review sites. Competitive eating contests, fairs and food blogs. Food plays a vital social role, offering status for those who conform to their culture's culinary norms. Culinary Capital analyzes this phenomenon in action across the landscape of contemporary culture." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .N34 2012

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Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle Class.
Culinary Culture in Colonial India: A Cosmopolitan Platter and the Middle Class cover image By Utsa Ray.
Cambridge, UK; New York, NY: Cambridge University Press, 2015.
"This book utilizes cuisine to understand the construction of the colonial middle class in Bengal who indigenized new culinary experiences as a result of colonial modernity. This process of indigenization developed certain social practices, including imagination of the act of cooking as a classic feminine act and the domestic kitchen as a sacred space. The process of indigenization was an aesthetic choice that was imbricated in the upper caste and patriarchal agenda of the middle-class social reform. However, in these acts of imagination, there were important elements of continuity from the pre-colonial times. The book establishes the fact that Bengali cuisine cannot be labeled as indigenist although it never became widely commercialized. The point was to cosmopolitanize the domestic and yet keep its tag of 'Bengaliness'. The resultant cuisine was hybrid, in many senses like its makers." - (publisher's description)
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Culinary Herbs.
Culinary Herbs cover image By Ernest Small.
Ottawa, Canada: NRC Research Press, 1997.
"This book is a comprehensive reference guide to herb and spice plants that are cultivated in Canada and the northern half of the United States for the purpose of flavouring foods. Culinary herbs are of professional interest to the farmer, economist, pharmaceutical industry, flavouring and perfume extract industry, dietician, and teacher. They also offer delightful aroma, taste, and appearance to the home gardener, cook, and indeed all consumers. Categories of information covered in considerable detail for 125 species are extensively illustrated, and a colour map of North America is included that shows climatic zones where each of the species can be cultivated. The book includes a bibliography and indexes to English, French, and scientific names." (publisher's description)
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"Culinary Networks of Power in a Nineteenth Century Court Society: Dining with the Kings of the Belgians (1831-1909)."
By Daniëlle De Vooght.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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The Cult of Thinness, 2nd edition.
By Sharlene Nagy Hesse-Biber.
The Cult of Thinness cover image New York, NY: Oxford Unviersity Press, 2007.
Whether they are rich or poor, tall or short, liberal or conservative, most young American women have one thing in common--they want to be thin. And they are willing to go to extraordinary lengths to get that way, even to the point of starving themselves. Why are America's women so preoccupied with weight? . . . Featuring updated statistics and studies, The Cult of Thinness, Second Edition, has been extensively revised to include emergent theoretical perspectives in areas of study including body image, eating disorders, the mass media, and commercial culture. New chapters on masculinity, ethnicity, gender, and globalization align a refined cultural study of body image with the larger trends found in current sociological scholarship. Covering such topics as lesbians and body image construction, female athletes and the unique body image issues they balance, and the cult of celebrity, this new edition examines the multitude of societal and psychological forces that compel American women to pursue the ideal of thinness at any cost.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - BF 697.5 .B63 H47 2007

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"Cultural influences on body image and the eating disorders."
By Michael P. Levine and Linda Smolak.
Chapter In: The Oxford Handbook of Eating Disorders.
Edited by W. Stewart Agras.
Oxford, UK; New York, NY: Oxford University Press, 2010.
Series: Oxford Library of Psychology.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 552 .E18 O94 2010

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"Cultural Nostalgia and Global Imagination: Japanese Cuisine in Taiwan."
By David Y. H. Wu.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"Cultural Politics of Food Safety: Genetically Modified Food in Japan, France, and the United States."
By Kyoko Sato.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Culture Enters through the Kitchen: Women, Food, and Social Boundaries in Rural Greece."
By Jill Dubisch.
Chapter In: Gender & Power in Rural Greece.
Edited by Jill Dubisch.
Princeton, NJ: Princeton University Press, 1986.
Full Text OnLine in the eHRAF World Cultures
A paper copy of the book that contains this chapter is also held by the UT Arlington Libraries; the location and call number are below.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HQ 1075.5 .G8 G46 1986

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"Culture, meaning, and obesity among college-educated African American women: an anthropological perspective."
By Leandris C. Liburd.
Chapter In: Diabetes and Health Disparities: Community-Based Approaches for Racial and Ethnic Populations.
Edited by Leandris C. Liburd.
New York, NY: Springer Pub. Co., ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 645 .D5 D4925 2010

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The Culture of Food.
The Culture of Food cover image By Massimo Montanari; translated by Carl Ipsen.
Oxford, UK; Cambridge, MA, USA: Blackwell, 1994.
"This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide-ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption, production and taste, to show both what these reveal of the varied cultures and peoples of Europe in the past and what they suggest about the present." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 353 .M7213 1994

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Culture of the Fork: A Brief History of Food in Europe.
Culture of the Fork: A Brief History of Food in Europe cover image By Giovanni Rebora; translated by Albert Sonnenfeld.
New York, NY: Columbia University Press, 2001.
"We know where he went, what he wrote, and even what he wore, but what in the world did Christopher Columbus eat? The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. Along with the cross-cultural exchange of Old and New World, East and West, came new foodstuffs, preparations, and flavors. That kitchen revolution led to the development of new utensils and table manners. Some of the impact is still felt--and tasted--today.
Giovanni Rebora has crafted an elegant and accessible history filled with fascinating information and illustrations. He discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed and changed, what the lower classes ate, and what the aristocracy enjoyed.
The book is divided into brief chapters covering the history of bread, soups, stuffed pastas, the use of salt, cheese, meat, fish, fruits and vegetables, the arrival of butter, the quest for sugar, new world foods, setting the table, and beverages, including wine and tea. A special appendix, "A Meal with Columbus," includes a mini-anthology of recipes from the countries where he lived: Italy, Portugal, Spain, and England.
Entertaining and enlightening, Culture of the Fork will interest scholars of history and gastronomy?and everyone who eats." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 641 .R4313 2001

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Cultures of the Abdomen: Diet, Digestion, and Fat in the Modern World.
Edited by Christopher E. Forth and Ana Carden-Coyne.
Cultures of the Abdomen: Diet, Digestion, and Fat in the Modern World cover image Houdmills, Basingstoke, Hampshire; New York, NY: Palgrave Macmillan, 2005.
"We live in a world obsessed with abdomens. Whether we call it the belly, tummy, or stomach, we take this area of the body for granted as an object of our gaze, the subject of our obsessions, and the location of deeply felt desires. Diet, nutrition, and exercise all play critical roles in the development of our body images and thus our sense of self, not least because how we are made to feel about bodies (both our own and those of others) is often grounded in dietary and lifestyle choices. Cultures of the Abdomen traces the history of social, cultural, and medical ideas about the stomach and related organs since the seventeenth century, and demonstrates that a focused study of the abdomen is necessary for understanding the deep historical meanings that underscore our contemporary obsessions with hunger, diet, fat, indigestion, and excretion. It locates that history from dietary ideals in early modern Europe to the vexing issue of American fat in the twenty-first century, surveying along the way developments in Britain, France, Germany, Italy, and Russia."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 498 .A24 C85 2005

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A Cup of Aloha: The Kona Coffee Epic.
By Gerald Kinro.
A Cup of Aloha: The Kona Coffee Epic cover image Honolulu HI: University of Hawai'i Press, 2003.
"Kona is one of the world's premium coffees. Given its small-scale cultivation on family farms, Kona has played a relatively minor role in the world coffee market and has been especially susceptible to price swings and market gluts. Many times in its history, coffee growing in the Islands has been pronounced dead by experts, but each time the farmers have bounced back; they have even managed to outlast the sugar plantations that dominated Hawai'i's economy for nearly a century. A Cup of Aloha is a heartfelt portrait of the farmers, millers, landowners, merchants, and laborers who struggled to keep themselves and their industry alive. The author traces coffee's history in Hawai'i--from its arrival in 1828 to Kona's position in today's highly competitive specialty coffee market. Through the author's use of oral history interviews, readers will experience day-to-day life on a coffee farm and the challenges, natural and man-made, that inspired innovations and adaptations to the agricultural, economic, and soial life in the Kona Coffee Belt." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9199 .U5 K6645 2003

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Curye on Inglysch: English Culinary Manuscripts of the Fourteenth Century (including the Forme of Cury).
Edited by Constance B. Hieatt and Sharon Butler.
Curye on Inglysch cover image London, England; New York, NY: Published for the Early English Text Society by the Oxford University Press, 1985.
"Curye on Inglysch contains the four earliest collections of culinary recipes to be found in English. Two are printed here for the first time, including one that draws directly on identifiable Anglo--Norman sources. The collections are supplemented by a group of miscellaneous early recipes including confections and drinks such as "aqua vite"taken from medical collections. The editors provide additional information about culinary terms and their history in the Introduction and Glossary."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 705 .C87 1985

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"The Delicacy of raising and eating guinea pig."
By David John Goldstein.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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The Dictionary of Anthropology.
By Thomas J. Barfield.
Cambridge, MA: Blackwell Publishers, 2000.
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"Diet and Dentition: Developmental Disturbances."
By Jerome C. Rose, Keith W. Condon, and Alan H. Goodman.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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"Diet and health in the Neolithic of the Wei and middle Yellow River basins, northern China."
By Ekaterina A. Pechenkina, Robert A. Benfer Jr., and Ma Xiaolin.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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"Dietary variation and village settlement in the Ohio Valley."
By Diana M. Greenlee.
Chapter 7 in the book: ⇒ Posing questions for a scientific archaeology.
Edited by Terry L. Hunt, Carl P. Lipo, and Sarah L. Sterling.
Westport, CN: Bergin & Garvey, 2001.
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"Diets, Nutrition, and Poverty: Lessons from India."
By Raghav Gaiha, Raghbendra Jha, Vani S. Kulkarni, and Nidhi Kaicker.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Dining Elegance and Authenticity: Archaeology of Royal Court Ccuisine in Korea."
By Okpyo Moon.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"Dinner at the edge of the world: why the Greenland Norse tried to eat a European diet in an unforgiving landscape."
By Elizabeth Pierce.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Dinner Roles: American Women and Culinary Culture.
Dinner Roles: American Women and Culinary Culture cover image By Sherrie A. Inness.
Iowa City, IA: University of Iowa Press, 2001.
"Who cooks dinner in American homes? It's no surprise that "Mom" remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture.
By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation.
Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture. " (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 715 .I545 2001

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"The Distribution of the catering trade in Ostia Antica."
By Anna Kieburg.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"The Dog-eat-dog world of carnivores: a review of past and present carnivore community dynamics."
By Blaire Van Valkenburgh.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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"Drink and Commensality, or How to Hold onto Your Drink in the Chalcolithic."
By Susanne Kerner.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Drink, Meals and Social Boundaries."
By Sami Zubaida.
Chapter In: Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody.
Edited by Jakob A. Klein, Anne Murcott, and Jack Goody.
Houndmills, Basingstoke, Hampshire, UK: Palgrave Macmillan, 2014.
Series: Consumption and Public Life.
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Drink, Power, and Society in the Andes.
Edited by Justin Jennings and Brenda J. Bowser.
Gainesville, FL: University Press of Florida, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2229 .D75 2009

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"Drinking Ethiopia."
By Ronald Reminick.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"Drinking for Approval: Wine and the British Court from George III to Victoria and Albert."
By Charles C. Ludington.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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"Drinking responsibly: media, government and binge drinking."
By James Nicholls.
Chapter In: Politics of Alcohol: A History of the Drink Question in England..
By James Nicholls.
Manchester, UK; New York, NY: Manchester University Press: distributed exclusively in the USA by Palgrave, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 5449 .E5 N53 2009

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Droughts, Food and Culture: Ecological Change and Food Security in Africa's Later Prehistory.
Edited by Fekri A. Hassan.
New York, NY: Kluwer Academic/Plenum Publishers, ©2002.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 861 .D76 2002

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"Durian: the king of fruits or an acquired taste?"
By Maxine E. McBrinn.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Early Hominid Scavenging Opportunities: Implications of Carcass Availability in the Serengeti and Ngorongoro Ecosystems.
By Robert J. Blumenschine.
Oxford, England: British Archaeological Reports (B.A.R.), 1986.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 865 .T33 B58 1986

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Earth Medicine--Earth Food: Plant Remedies, Drugs, and Natural Foods of the North American Indians, 1st revised and expanded edition.
By Michael A. Weiner.
New York, NY: Macmillan Pub. Co., 1980, ©1972.
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - E 98 .M4 W4 1980

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Eat Not this Flesh, Food Avoidances in the Old World.
By Frederick J. Simoons.
Madison, WI, University of Wisconsin Press, 1961.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .S5

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Eating Agendas: Food and Nutrition as Social Problems.
Edited by Donna Maurer and Jeffery Sobal.
New York, NY: Aldine de Gruyter, 1995.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 359 .E38 1995

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Eating Apes.
By Dale Peterson; with an afterword and photographs by Karl Ammann; foreword by Janet K. Museveni.
Eating Apes cover image Berkeley CA: University of California Press, ©2003.
"Eating Apes is an eloquent book about a disturbing secret: the looming extinction of humanity's closest relatives, the African great apes--chimpanzees, bonobos, and gorillas. Dale Peterson's impassioned expose details how, with the unprecedented opening of African forests by European and Asian logging companies, the traditional consumption of wild animal meat in Central Africa has suddenly exploded in scope and impact, moving from what was recently a subsistence activity to an enormous and completely unsustainable commercial enterprise. Although the three African great apes account for only about one percent of the commercial bush meat trade, today's rate of slaughter could bring about their extinction in the next few decades. Supported by compelling color photographs by award-winning photographer Karl Ammann, Eating Apes documents the when, where, how, and why of this rapidly accelerating disaster."(publisher's description)
UT Arlington - Science & Engineering Library: Books
- - QL 737 .P96 P463 2003

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"Eating disorders."
By Barbara E. Wolfe, Adrian T. Smith, and Donna Cullinan.
Chapter In: Primary Care of the Child with a Chronic Condition.
Edited by Patricia Jackson Allen, Judith A. Vessey, and Naomi A. Schapiro.
St. Louis, MO: Elsevier/Mosby, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RJ 380 .P75 2010

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Eating Disorders: Anatomy of a Social Epidemic, 2nd edition.
By Richard Allan Gordon.
Eating Disorders: Anatomy of a Social Epidemic cover image Oxford, UK; Malden, MA: Blackwell Publishers, 2000.
"In an extensively revised new edition of the successful Anorexia and Bulimia, Richard Gordon includes new information and discussion of the latest ideas in this rapidly growing research field. There is extensive discussion of the clinical aspects of disorders, in particular their relationship to obsessive-compulsive disorder, plus data of recovery and mortality. It also provides accounts of the latest research on the epidemiological status of eating disorders and the subsequent debate that this work has engendered. Further new features include the analysis of the role of sexual abuse in eating disorders, the relationship of obesity to anorexia and bulimia, and consideration of the recent debates surrounding the politics of eating disorders. The past two decades have witnessed an enormous increase in the number of cases of eating disorders in industrial societies. Richard Gordon brings together historical and cultural perspectives, as well as his own clinical experience, in order to examine the sociocultural roots of this apparent epidemic. The high incidence of these once rare conditions in contemporary societies can be traced to a number of interrelated factors: the changing role of women, the increasingly difficult transition from adolescence to adulthood, the social importance attached to physical beauty which focuses on thin body shape, a general pursuit of health and fitness and, ironically, the glamorization of anorexia in the mass media which has made its symptoms fashionable." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 552 .E18 G67 2000

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Eating Disorders and Cultures in Transition.
Edited by Mervat Nasser, Melanie A. Katzman, and Richard Allan Gordon.
Eating Disorders and Cultures in Transition cover image Hove, England, UK: Brunner-Routledge and New York, NY: Taylor & Francis, 2001.
Eating Disorders and Cultures in Transition analyzes the existing sociocultural model of eating disorder and existing research and clinical work on cross cultural factors in eating pathology in depth. It addresses the emergence of eating disorders in various areas of the world over the last decade including countries in South America, Asia, Africa, and Eastern Europe. Well-known international authors examine the problem in a variety of cultural contexts, arguing that we need to extend both our theoretical understanding of eating disorders and clinical work to account properly for eating disorders on a worldwide scale.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 552 .E18 E28225 2001

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Eating Identities: Reading Food in Asian American Literature.
By Wenying Xu.
Eating Identities: Reading Food in Asian American Literature cover image Honolulu: University of Hawai'i Press, ©2008.
"Eating Identities is the first book to link food to a wide range of Asian American concerns such as race and sexuality. Unlike most sociological studies, which center on empirical analyses of the relationship between food and society, it focuses on how food practices influence psychological and ontological formations and thus contributes significantly to the growing field of food studies. For students of literature, this tantalizing work offers an illuminating lesson on how to read the multivalent meanings of food and eating in literary texts."(publisher's description)
UT Arlington - Central Library Floor 2: MultiCultural Collection
- - PS 153 .A84 X8 2008

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"Eating incorrectly in Japan."
By James J. Aimers.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Eating Landscape: Aztec and European Occupation of Tlalocan.
By Philip P. Arnold.
Niwot, CO: University Press of Colorado, 1999.
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"Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London."
By Johan Pottier.
Chapter In: Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody.
Edited by Jakob A. Klein, Anne Murcott, and Jack Goody.
Houndmills, Basingstoke, Hampshire, UK: Palgrave Macmillan, 2014.
Series: Consumption and Public Life.
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Eating Together: Food, Space, and Identity in Malaysia and Singapore.
Eating Together: Food, Space, and Identity in Malaysia and Singapore cover image By Jean Duruz and Gaik Cheng Khoo.
Lanham, MD: Rowman & Littlefield, 2015.
"Analyses cultures of eating together in Malaysia and Singapore. It explores everyday spaces, such as street stalls, hawker centers, and coffee shops. Reflecting on these as sites for people's "different" culinary exchanges, the book captures resonances of national, ethnic, cosmopolitan and multicultural identity.
Ultimately, the book traces the political tensions of "different" people living together, and the search for home and identity in a world on the move. Each of the chapters designates a different space for exploring these cultures of "mixedness" and their contradictions--whether these involve "old" and "new" forms of sociality, struggles over meanings of place, or frissons of pleasure and risk in eating "differently." Simply put, Eating Together is about understanding complex forms of multiculturalism in Malaysia and Singapore through the mind, tongue, nose, and eyes." - (publisher's description)
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"Eating with the Blackfeet: who's been eating whose food?"
By Susan L. Johnston.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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An Edible History of Humanity, 1st U.S. edition.
An Edible History of Humanity cover image By Tom Standage.
New York, NY: Walker & Co., 2009.
"From the bestselling author of A History of the World in Six Glasses, this is a riveting history of humanity told through the foods we eat. Throughout history, food has done more than simply provide sustenance; it has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. And today, in the culmination of a process that has been going on for thousands of years, the foods we choose in the supermarket connect us to global debates about trade, development, and the adoption of new technologies. An Edible History of Humanity is a journey through the uses of food that have helped to shape and transform societies around the world, from prehistory to the present. Drawing on genetics, archaeology, anthropology, ethno-botany and economics, the story of these gastronomic revolutions is a deeply satisfying account of the whole of human history." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .S73 2009

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Edible Identities: Food as Cultural Heritage.
Edited by Ronda L. Brulotte and Michael A. Di Giovine.
Farnham, Surrey, UK; Burlington, VT: Ashgate, 2014.
Series: Heritage, Culture and Identity.
"Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure." - (publisher's description)
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Encyclopedia of Food and Culture.
Edited by Solomon H. Katz and William Woys Weaver.
New York, NY: Scribner, 2003.
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Enduring Harvests: Native American Foods and Festivals for Every Season.
By E. Barrie Kavasch; illustrations by Mitzi Rawls.
Enduring Harvests: Native American Foods and Festivals for Every Season cover image Old Saybrook, CN: Globe Pequot Press, 1995.
"Kavasch, a food historian and writer, is an authority on Native American culture and foods and author of several other books on the subject, . . . . Here she describes dozens of different celebrations and ceremonies, from the Pueblo Feast Days to the Seminole Tribal Fair to the Plains Wild Moon Celebration, and presents recipes for the dishes that are part of these annual festivals. Beginning with harvest time, the festivals are organized by season, and Kavasch provides cultural history and lore about each one, as well as Native American recipes, both traditional and contemporary." (from Library Journal review)
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - TX 715 .K205 1995

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Environment and Cultural Behavior: Ecological Studies in Cultural Anthropology.
Edited by Andrew P. Vayda.
Garden City, NY: Published for American Museum of Natural History by the Natural History Press, 1969.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GF 51 .V35

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The Empire of Tea: The Remarkable History of the Plant that Took Over the World, 1st edition.
By Alan Macfarlane and Iris Macfarlane.
The Empire of Tea: The Remarkable History of the Plant that Took Over the World cover image Woodstock, NY: Overlook Press, 2004.
"From the fourth century B.C. in China, where tea was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant -- both tragic and liberating -- in the history of civilization. Alan MacFarlane explains, among other things, how tea became the world's most prevalent addiction, its use as an instrument of imperial control, and how the cultivation of tea led to the invention of machines and technology during the industrial revolution. The Empire of Tea also incorporates personal stories of the people whose lives have been affected by their contact with the global obsession with tea, including the elegantly detailed account of Iris MacFarlane about her life on a tea estate in the Indian province of Assam, the world's center of tea cultivation. A fascinatingly tour of the world's great tea cultures:Japan, China, India, France, the United Kingdom, and others. The Empire of Tea brings into sharp focus one of the forces that have shaped history." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2905 .M33 2004

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Epitaph for a Peach: Four Seasons on My Family Farm.
By David Mas Masumoto.
Epitaph for a Peach: Four Seasons on My Family Farm cover image San Francisco, CA: HarperSanFrancisco, 1995.
"With poetic flair and a sense of humor, Masumoto offers his perspectives on the joys and frustrations of raising and tending peaches and grapes. He describes his relationship with the weeds and insects that invade his fields, the unpredictability of the weather, his desire to treat workers fairly, and the realities of the market structure. Reading about Masumoto's attempts to produce high-quality peaches and his fears that rain at the wrong time will destroy his drying grapes will be a truly educational experience for those not familiar with the complexities of farming. Masumoto observes with awe the diversity of nature over four seasons and his family's obligation to plan their lives around the seasons. Many books about family farms today present an image of economic and social distress, but this work portrays the positive aspects as told by a farmer who enjoys his work." (from Library Journal review)
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - S 417 .M366 A3 1995

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"Ethics of Food Production and Consumption."
By Michiel Korthals.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Ethnic and Regional Foodways in the United States: The Performance of Group Identity.
Edited by Linda Keller Brown and Kay Mussell.
Knoxville, TN: University of Tennessee Press, 1984.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .U5 E86 1984

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The Ethnobiology of the Chiricahua and Mescalero Apache: A. The Use of Plants for Foods, Beverages and Narcotics.
By Edward F. Castetter, and M. E. Opler.
Albuquerque, NM: University of New Mexico Press, 1936.
UT Arlington - Special Collections, Floor 6: Garrett (Non-circulating)
- - 90-2207

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"Eurasia: The Mongols, an Empire Built on Drinking."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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The Event and its Terrors: Ireland, Famine, Modernity.
By Stuart John McLean.
Stanford, CA: Stanford University Press, 2004.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - DA 950.7 .M38 2004

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Everyone Eats: Understanding Food and Culture, 2nd edition.
Everyone Eats: Understanding Food and Culture cover image By E.N. Anderson.
New York, NY: NYU Press, 2014.
Series: UPCC book collections on Project MUSE.
"Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food's relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition." - (publisher's description)
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"The Evolutionary consequences of increased carnivory in hominids."
By Robert A. Foley.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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"Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea."
By Sangmee Bak.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"Experiment or demonstration?: making fermentable malt sugars from the grain and a discussion of some of the evidence for this activity in the British Neolithic."
By Merryn Dineley.
Chapter In: Experimentation and Interpretation: The Use of Experimental Archaeology in the Study of the Past.
Edited by Dana C.E. Millson.
Oxford, England; Oakville, CT: Oxbow Books, ©2011.
Note: Papers from a session held at the annual Theoretical Archaeological Group (TAG) Conference in Southampton, England, Dec. 2008.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 81.5 .E965 2011

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The Face on Your Plate: The Truth about Food.
The Face on Your Plate: The Truth about Food cover image By Jeffrey Moussaieff Masson.
New York, NY: W.W. Norton & Co., ©2009.
"This revelatory work brings together author Masson's intellectual, psychological, and emotional expertise over the last twenty years into the pivotal book of the food revolution. Masson shows how food affects our moral selves, our health, and the environment. He raises questions to make us conscious of the decisions behind every bite we take: What effect does eating animals have on our land, waters, even global warming? What are the results of farming practices--such as debeaking chickens and separating calves from their mothers--on animals and humans? How does the health of animals affect the health of our planet and our bodies? And uniquely, as a psychoanalyst, Masson investigates how denial keeps us from recognizing the animal at the end of our fork--think pig, not bacon--and how each culture distinguishes which animals are food and which are forbidden." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 371 .M37 2009

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Famine: A Short History.
Famine: A Short History cover image By Cormac Ó Gráda.
Princeton, NJ: Princeton University Press, ©2009.
"Ó Gráda explores the causes and profound consequences of famine over the past five millennia ... He enriches our understanding of the most crucial and far-reaching aspects of famine; how food markets can mitigate famine or make it worse; famine's long-term demographic consequences; and the successes or failures of globalized disaster relief. Ó Gráda demonstrates the central role famine has played in the economic and political histories of places." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HC 79 .F3 O57 2009

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Fast Food Nation: The Dark Side of the All-American Meal.
By Eric Schlosser.
Fast Food Nation: The Dark Side of the All-American Meal cover image Boston, MA: Houghton Mifflin, 2001.
"Are we what we eat? To a degree both engrossing and alarming, the story of fast food is the story of postwar Amerca. Though created by a handful of mavericks, the fast food industry has triggered the homogenization of our society. Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from the California subdivisions where the business was born to the industrial corridor along the New Jersey Turnpike where many of fast food's flavors are concocted." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 945.3 .S355 2001

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Fast Food: Roadside Restaurants in the Automobile Age.
By John A. Jakle & Keith A. Sculle.
Fast Food: Roadside Restaurants in the Automobile Age cover image Baltimore, MD: Johns Hopkins University Press, 1999.
"Illustrated with 217 maps, postcards, photographs, and drawings, Fast Food makes clear that the story of these unpretentious restaurants is the story of modern American culture. The first roadside eateries popularized once-unfamiliar foods -- hamburgers, hot dogs, pizza, milkshakes, burritos -- that are now basic to the American diet. By the 1950s, drive-ins and diners had become icons of rebellion where teenagers sought freedom from adult authority. Like the gas station and the motel, the roadside restaurant is an essential part of the modern American landscape -- where intentional sameness of design 'welcomes' every interstate driver." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 945 .J35 1999

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Fast Food/Slow Food: The Cultural Economy of the Global Food System.
Fast Food/Slow Food: The Cultural Economy of the Global Food System cover image Edited by Richard Wilk.
Lanham, MD: AltaMira Press, ©2006.
"Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is mising in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9000.5 .F29 2006

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Fat History: Bodies and Beauty in the Modern West.
By Peter N. Stearns.
Fat History: Bodies and Beauty in the Modern West cover image New York, NY: New York University Press, ©2002.
Fat History explores the meaning of fat and anti-fat in modern Western society, focusing on the uniquely moral component of dieting in America. Tracing how standards of beauty and physical morality have been radically transformed over the past century in the United States and France, Peter N. Stearns illustrates how the contemporary obsession with fat arose in tandem with the dramatic growth in consumer culture, women's increasing equality, and changes in women's sexual and maternal roles. Contrary to popular belief, fashion and nutrition have played only a secondary role in spurring the American aversion to fat, while the French distaste for obesity can be traced to different origins altogether.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RM 222.2 .S74 2002

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Fat Land: How Americans became the Fattest People in the World.
By Greg Critser.
Fat Land: How Americans became the Fattest People in the World cover image Boston, MA: Houghton Mifflin Co., 2003.
Fat Land highlights the groundbreaking research that implicates cheap fats and sugars as the alarming new metabolic factor making our calories stick and shows how and why children are too often the chief metabolic victims of such foods. No one else writing on fat America takes as hard a line as Critser on the institutionalized lies we've been telling ourselves about how much we can eat and how little we can exercise. His expose of the Los Angeles schools' opening of the nutritional floodgates in the lunchroom and his examination of the political and cultural forces that have set the bar on American fitness low and then lower, are both discerning reporting and impassioned wake-up calls.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 645 .O23 C75 2003

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Fat: The Anthropology of an Obsession.
Edited by Don Kulick and Anne Meneley.
Fat: The Anthropology of an Obsession cover image New York, NY: Jeremy P. Tarcher/Penguin, ©2005.
"Enlisting thirteen anthropologists and a fat activist, editors and anthropologists Don Kulick and Anne Meneley have produced an unconventional-and unprecedented-examination of fat in various cultural and social contexts. In this anthology, these writers argue that fat is neither a mere physical state nor an inert concept. Instead, it is a construct built by culture and judged in courts of public opinion, courts whose laws vary from society to society. From the anthropology of 'fat-talk' among teenage girls in Sweden to the veneration of Spam in Hawaii; from fear of the fat-sucking pishtaco vampire in the Andes to the underground allure of fat porn stars like Supersize Betsy-this anthology provides fresh perspectives on a subject more complex than love handles, and less easily understood than a number on a scale. Fat proves that fat can be beautiful, evil, pornographic, delicious, shameful, ugly, or magical. It all depends on who-and where-you are."(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 628 .F33 2005

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Feast and Theatre in Queen Christina's Rome.
By Per Bjurström.
Stockholm, Sweden: 1966.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - DL 719.9 .B5

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A Feast of Words: Banquets and Table Talk in the Renaissance.
By Michel Jeanneret and translated by Jeremy Whiteley and Emma Hughes.
A Feast of Words: Banquets and Table Talk in the Renaissance cover image Translation of: Des mets et des mots.
Chicago, IL: University of Chicago Press, 1991.
"The banquet gives rise to a special moment when thought and the senses--words and food--enhance each other. Throughout history, the ideal of the symposium has reconciled the angel and the beast in the human, renewing the interdependence between the mouth that speaks and the mouth that eats. Michel Jeanneret's lively book explores the paradigm of the banquet as a guide to significant tendencies in Renaissance Humanist culture and shows how this culture in turn illuminates the tensions between physical and mental pleasures. Ranging widely over French, Italian, German, and Latin texts, Jeanneret not only investigates the meal as a narrative artefact but enquires as well into aspects of sixteenth-century anthropology and aesthetics." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .J4313 1991

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"Feasting and subsistence in early medieval Ireland and Wales: an examination of the literary and archaeological evidence."
By Anne Sassin.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"Feasting on Locusts and Truffles in the Second Millenium BCE."
By Hanne Nyman.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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Fed Up: Women and Food in America.
By Catherine Manton.
Westport, CN: Bergin & Garvey, 1999.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HQ 1410 .M355 1999

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Feeding China's Little Emperors: Food, Children, and Social Change.
Edited by Jun Jing.
Feeding China's Little Emperors: Food, Children, and Social Change cover image Stanford, CA: Stanford University Press, 2000.
"Until recently, Chinese children were not permitted to influence, much less dictate, their own diet. This book focuses on how the transformation of children's food habits, the result of China's transition to a market economy and its integration into the global economic arena, has changed the intimate relationship of childhood, parenthood, and family life. Since the early 1980s, a drastic decline in fertility and a steady rise in family income have been accompanied by a profusion of new products successfully advertised on television and in other media as 'children's food'. The contributors to this book, drawn from the fields of anthropology, sociology, political economy, and nutrition, examine a wide variety of topics, including the social implications of commercialized children's food on a Chinese Islamic community, the generation gap in attitudes toward food consumption, and the creation of baby-friendly hospitals to promote breastfeeding and scientific childcare methods." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 361 .C5 F44 2000

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Female Fertility and the Body Fat Connection.
By Rose Epstein Frisch.
Female Fertility and the Body Fat Connection cover image Chicago, IL: University of Chicago Press, ©2002.
Series: Women in Culture and Society.
Rose E. Frisch explains here how, in women, a certain amount of body fat is crucial to the reproductive system and sexual maturation. Women who are too lean are infertile and cannot conceive children. Young girls who are too thin have a delayed onset of their first period. Female Fertility and the Body-Fat Connection illuminates how and why a 'critical fitness' level underlies a woman's reproductive health. In the process Frisch gives readers a comprehensive view of the research done to date on the relationship between body composition and fertility and also describes her own journey as a woman scientist working to advance her critical-fitness hypothesis both to the general public and the scientific community. Frisch answers the questions every woman has about the desirable weight for health and fertility and even includes tables to help women find their own best weight. She also demonstrates how important diet and exercise are for the long-term reproductive health of women, and shows what factors influence the onset of puberty in girls.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RG 136 .F755 2002

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"Food."
By Theresa W. Devasahayam.
Chapter In: Encyclopedia of the Age of the Industrial Revolution, 1700-1920.
Edited by Christine Rider.
Westport, CT: Greenwood Press, 2007.
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - HD 2324 .E545 2007

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Food: A Dictionary of Literal and Nonliteral Terms.
By Robert A. Palmatier.
Westport, CT: Greenwood Press, 2000.
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The Food and Culture Around the World Handbook.
The Food and Culture around the World Handbook cover image By Helen Clark Brittin.
Boston, MA: Prentice Hall, ©2011.
"This book provides specific information on the food and culture of each of the 195 countries in the world. Designed to be consistent and concise, it uses an outline format that details the cultural factors related to food ( such as geography, ethnic group, religions and education) and the food itself ( such as typical dishes, special occasion foods, meals and service and street food and snacks). Its goal is to help readers develop multicultural competence and cultural sensitivity so they are more equipped to provide adequate food service, nutrition education, and health care to an increasingly diverse population." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 353 .B6985 2011

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Food and Cultural Studies.
By Bob Ashley, Joanne Hollows, Steve Jones, and Ben Taylor.
London, UK; New York, NY: Routledge, 2004.
"What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences."
"Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F65 2004

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Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Food and Drink in Archaeology cover image Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
"This is the first volume of a projected series from the Department of Archaeology at Nottingham University. What sets it apart is that it is a postgraduate conference and the contributors are presenting research that is both new and at the cutting-edge of academic preoccupation. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. The ancient Near East, the Mediterranean, Europe and the British Isles come under the microscope, even the household diet of the Willoughby family, former residents of Wollaton Hall in Nottingham. More than 20 researchers write on topics including hunting in Roman Britain, how food reached the Roman frontier, what was sold in the grocery shops of Roman Pompeii and Ostia, the use of stimulants in ancient societies, feasting in Mycenae and the Aegean, food storage and production in Norse Greenland and 17th century Iceland, and what was eaten in early medieval Ireland and late medieval London." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Food and Evolution: Toward a Theory of Human Food Habits.
Edited by Marvin Harris and Eric B. Ross.
Food and Evolution: Toward a Theory of Human Food Habits cover image Philadelphia, PA: Temple University Press, 1987.
"The old adage 'you are what you eat' may be more accurate than anyone could have ever imagined. This unprecedented interdisciplinary effort by scholars in primatology, biological anthropology, archaeology, nutrition, psychology, agricultural economics, and cultural anthropology suggests that there is a systematic theory behind why humans eat what they eat." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .F65 1987

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Food and Gender: Identity and Power.
Edited by Carole M. Counihan and Steven L. Kaplan.
Food and Gender: Identity and Power cover image Australia: Harwood Academic Publishers, 1998.
"Food and Gender: Identity and Power examines how each gender's relationship to food may facilitate mutual respect or produce gender hierarchy. This relationship is considered through two central questions: How does control of food production, distribution, and consumption contribute to men's and women's power and social position?; and How does food symbolically connote maleness and femaleness and establish the social value of men and women? Other issues discussed include evaluating men's and women's attitudes about their bodies and the legitimacy of their appetites." (publisher's description)
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Food and Gender in Fiji: Ethnoarchaeological Explorations.
By Sharyn Jones.
Lanham, MD: Lexington Books, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .F3 J66 2009

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Food and Identity in England, 1540-1640: Eating to Impress.
Food and Identity in England, 1540-1640: Eating to Impress cover image By Paul S. Lloyd.
London, UK; New York, NY: Bloomsbury Academic, 2015.
Series: Cultures of Early Modern Europe.
"Food and Identity in England, 1540-1640 considers early modern food consumption in an important new way, connecting English consumption practices between the reigns of Henry VIII and Charles I with ideas of 'self' and 'otherness' in wider contexts of society and the class system.
Examining the diets of various social groups, ranging from manual labourers to the aristocracy, special foods and their preparation, as well as festive events and gift foods, this all-encompassing study reveals the extent to which individuals and communities identified themselves and others by what and how they ate between the Reformation of the church and the English Civil Wars. This text provides remarkable insights for anyone interested in knowing more about the society and culture of early modern England." - (publisher's description)
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Food and Love: A Cultural History of East and West.
By Jack Goody.
Food and Love: A Cultural History of East and West cover image London, UK; New York, NY: Verso, 1998.
"In Food and Love, Goody pursues his argument into the sphere of culture. Starting with a sustained discussion of the context of such debates in the thought of classic theorists such as Marx, as well as contemporary historical and sociological notions of modernisation, Goody goes on to survey phenomena as diverse and fascinating as the uniqueness of the European family, the development of romantic love, the evolution of national and regional cuisine's, the globalisation of Chinese food, and the histories of various taboos on certain types of food and drink, at all times effortlessly ranging from Europe to Asia and to Africa. In a final bracing section challenging dominant relativist conceptions, Goody considers the difficulties and complexities of cross-cultural and comparative analysis, and he picks apart the doubts involved in the very process of representation and symbolic communication. Throughout the book, Goody demonstrates that the ethnocentricity of much of Western scholarship has distorted not only the comprehension of the East but also developments in Europe's past and present." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CB 251 .G66 1998

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Food and Social Relations in a Garifuna Village.
By Joseph O. Palacio.
Ann Arbor, MI: University Microfilms International, 1982.
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Food and Society in Classical Antiquity.
By Peter Garnsey.
Cambridge, UK; New York, NY: Cambridge University Press, 1999.
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Food and the Novel in Nineteenth-Century America.
Food and the Novel in Nineteenth-Century America cover image By Mark McWilliams.
Lanham, MD: Rowman & Littlefield Publishers, ©2012.
Series: AltaMira Studies in Food and Gastronomy.
"Tracing dramatic changes in how Americans ate during the 1800s, Food and the Novel in Nineteenth-Century America argues that novelists, along with writers of cookbooks and domestic guides, helped negotiate the meaning of these changes in ways that still shape how Americans eat today." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - PS 374 .F63 M33 2012

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Food and the Status Quest: An Interdisciplinary Perspective.
Edited by Polly Wiessner and Wulf Schiefenhövel.
Food and the Status Quest: An Interdisciplinary Perspective cover image Providence, RI: Berghahn Books, 1996.
"Using the approaches of both the social and biological sciences, these 14 contributions from the October 1991 symposium at Lake Tegernsee in Bavaria offer cross-cultural and interdisciplinary perspectives on the use of food to enhance status, particularly in regards to prestige or social ranking." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .F657 1996

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"Food and the strategy involved in learning fraternal exchange among Wolof children."
By Jacqueline Zempleni-Rabain.
Chapter In: French perspectives in African studies: a collection of translated essays.
Edited by Pierre Alexandre.
London, England: Oxford University Press for the International African Institute, 1973.
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"Food at the Russian Court and the Homes of the Imperial Russian Elite, Sixteenth to Mid-Nineteenth Centuries."
By David I. Burrow.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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Food Choice and Obesity in Black America: Creating a New Cultural Diet.
By Eric J. Bailey.
Westport, CN: Praeger, 2006.
UT Arlington - Central Library, Floor 2: MultiCultural Collection
- - RC 628 .B282 2006

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Food, Conquest, and Colonization in Sixteenth-Century Spanish America.
By John C. Super.
Albuquerque, NM: University of New Mexico Press, 1988.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9014 .L32 S87 1988

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Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody.
Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody cover image Edited by Jakob A. Klein, Anne Murcott, and Jack Goody.
Houndmills, Basingstoke, Hampshire, UK: Palgrave Macmillan, 2014.
Series: Consumption and Public Life.
"The globalization of food consumption has often been equated with the loss of culinary traditions and the homogenization of cuisines. By contrast, the anthropologists, historians and sociologists contributing to this collection reveal both rapid changes and also profound and sometimes surprising continuities in local food consumption practices in the nineteenth, twentieth and twenty-first centuries, and use these to shed light on shifting social boundaries and cultural identities. The volume combines ethnographic, historical and comparative analyses, situating local practices of eating, cooking and sharing food within transnational processes and contexts. In so doing, the volume celebrates and furthers approaches developed in Jack Goody's seminal 1982 book, Cooking, Cuisine and Class: A Study in Comparative Sociology. With studies of China, India, West Africa, South America and Europe, the book provides a truly global perspective on the social dynamics of food consumption in the modern world." - (publisher's description)
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The Food Crisis in Prehistory: Overpopulation and the Origins of Agriculture.
By Mark Nathan Cohen.
New Haven, CN: Yale University Press, 1977.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 C64

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Food, Culture, and Survival in an African City.
By Karen Coen Flynn.
Food, Culture, and Survival in an African City cover image New York, NY: Palgrave Macmillan, 2005.
"Karen Coen Flynn's Food, Culture, and Survival in the African City uses 10 months of in-depth ethnographic research in Mwanza, Tanzania to uncover the complex ways people gain access to food and the multiple reasons why they go hungry. In her path-breaking urban research, she interviews over three hundred city dwellers including street adults and children, urban farmers, market vendors, and men and women from diverse ethnic and class groups to explore how income, gender, age, and charity affect their survival. Flynn makes an invaluable contribution to the history of modern Africa, to food studies, and to policy-making in this clearly written and richly detailed book about the ethical and economic costs of hunger and inequality." (Carole Counihan from Amazon.com's book description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .T35 F58 2005

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Food, Diet, and Population at Prehistoric Arroyo Hondo Pueblo, New Mexico.
By Wilma Wetterstrom.
Santa Fe, NM: School of American Research Press, 1986.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 99 .P9 W44 1986

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"Food, family, art and God: aesthetic authority in public life in Trinidad."
By Gabrielle Hosein.
Chapter In: Anthropology and the Individual: A Material Culture Perspective.
Edited by Daniel Miller.
Oxford, UK; New York, NY: Berg, 2009.
Series: Materializing Culture.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 406 .A75 2009

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"Food for thought: the role of coastlines and aquatic resources in human evolution."
By Jon M. Erlandson.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Food in Antiquity; A Survey of the Diet of Early Peoples.
By Don R. Brothwell and Patricia Brothwell.
New York, NY: Praeger, 1969.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2860 .B7 1969b

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Food in Colonial and Federal America.
By Sandra Louise Oliver.
Food in Colonial and Federal America cover image Westport, CN: Greenwood Press, 2005.
"The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .C6 F66

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Food in Chinese Culture: Anthropological and Historical Perspectives.
Edited by K.C. Chang.
New Haven, CT: Yale University Press, 1977.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .C6 F66

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Food in Society: Economy, Culture, Geography.
By Peter J. Atkins and Ian R. Bowler.
Food in Society: Economy, Culture, Geography cover image London, England; New York, NY: Arnold, 2001.
"Food is now a massive international undertaking, and this new textbook provides a broad introduction, encompassing economics, cultural studies, and geography. The first part of the book focuses on the political economy of food and traces the supply chain from production to point of sale. It highlights the increasing impact of capitalism on each stage of the process. The second part examines global issues in supply and demand, including famine, world patterns of food aid, and the related geopolitics. The third part is devoted to political ecology and the environmental issues related to food production and consumption. It describes in detail two of the most contentious recent issues, Mad Cow Disease and genetically modified foods. The final section provides a survey of food consumption around the world, including taste preferences, food habits, beliefs, and taboos." (publisher's description)
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"Food, Justice, and Land."
By Saturnino M. Borras Jr. and Jennifer C. Franco.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Food, Medicine, and the Quest for Good Health: Nutrition, Medicine, and Culture.
Food, Medicine, and the Quest for Good Health: Nutrition, Medicine, and Culture cover image By Nancy N. Chen.
New York, NY: Columbia University Press, ©2009.
"What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful foods (or choosing healthy ones) is considered separate from consuming medicine; another multimillion-dollar industry. In contrast, most traditional medical systems view food as inseparable from medicine and regard medicinal foods as the front line of healing.
Drawing on medical texts and food therapy practices from around the world and throughout history, Nancy N. Chen locates old and new crossovers between food and medicine in different social and cultural contexts. The consumption of spices, sugar, and salt was once linked to specific healing properties, and trade in these commodities transformed not just the political economy of Europe, Asia, and the New World but local tastes and food practices as well. Today's technologies are rapidly changing traditional attitudes toward food, enabling the cultivation of new admixtures, such as nutraceuticals and genetically modified food, that link food to medicine in novel ways. Chen considers these developments against the evolving food regimes of the diet industry in order to build a framework for understanding diet as individual practice, social prescription, and political formation." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RM 217 .C44 2009

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Food, Morals, and Meaning: The Pleasure and Anxiety of Eating.
By John Coveney.
London, UK; New York, NY: Routledge, 2006.
"Through an examination of the current fascination with the science of nutrition in many Western cultures, Food, Morals and Meaning will examine our need to discipline our desires, our appetites and our pleasures at the table. Rather than viewing this discipline as dominant or oppressive, Coveney argues that a rationalization of pleasure plays a positive role in our lives, allowing us to better understand who we are." (publisher's description)
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Food Politics: How the Food Industry Influences Nutrition and Health.
By Marion Nestle.
Food Politics: How the Food Industry Influences Nutrition and Health cover image Berkeley, CA: University of California Press, 2002.
"Like manufacturing cigarettes or building weapons, making food is very big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 360 .U6 N47 2002

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The Food Professional's Guide: The James Beard Foundation Directory of People, Products, and Services.
Compiled by Irena Chalmers for the James Beard Foundation.
New York, NY: American Showcase and Wiley, 1990.
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - TX 650 .C43 1990

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"Food Safety."
By Bruce Chassy.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Food Safety: A Reference Handbook.
By Nina Redman.
Santa Barbara, CA: ABC-CLIO, 2000.
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The Food Safety Information Handbook.
By Cynthia A. Roberts.
Westport, CT: Oryx Press, 2001.
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Food, Science, and Society: Exploring the Gap Between Expert Advice and Individual Behaviour.
Edited by P. S. Belton and Teresa Belton.
Food, Science, and Society: Exploring the Gap Between Expert Advice and Individual Behaviour cover image Berlin, Germany; New York, NY: Springer, 2003.
"There is widespread concern amongst consumers about the safety and acceptability of food, and there are clearly communication gaps between consumers, many food professionals and food industry. This book offers accounts of the two-way nature of this difficult communication process and steps that can be made to bridge these communication gaps in a variety of social and cultural environments. Individual chapters of the book analyze the roles of science, culture, and risk perception, and of mass media and attitudes towards eating. An additional section describes the interface between scientists and lay people with regard to policy-making and agricultural practice." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 531 .F5687 2003

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"Food Security, Productivity, and Gender Inequality."
By Bina Agarwal.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Food, Society, and Environment.
By Charles L. Harper and Bryan F. Le Beau.
Upper Saddle River, NJ: Prentice Hall, 2003.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 631 .H367 2003

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Food Waste: Home Consumption, Material Culture and Everyday Life.
Food Waste: Home Consumption, Material Culture and Everyday Life cover image By David Evans.
London, UK; New York, NY: Bloomsbury Academic, 2014.
Series: Materializing Culture.
"In recent years, food waste has risen to the top of the political and public agenda, yet until now there has been no scholarly analysis applied to the topic as a complement and counter-balance to campaigning and activist approaches. Using ethnographic material to explore global issues, Food Waste unearths the processes that lie behind the volume of food currently wasted by households and consumers. The author demonstrates how waste arises as a consequence of households negotiating the complex and contradictory demands of everyday life, explores the reasons why surplus food ends up in the bin, and considers innovative solutions to the problem. Drawing inspiration from studies of consumption and material culture alongside social science perspectives on everyday life and the home, this lively yet scholarly book is ideal for students and researchers from a wide range of disciplines, along with anyone interested in understanding the food that we waste." - (publisher's description)
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Foodies: Democracy and Distinction in the Gourmet Foodscape, 2nd edition.
Foodies: Democracy and Distinction in the Gourmet Foodscape cover image By Josée Johnston and Shyon Baumann.
New York, NY: Routledge, 2015.
Series: Cultural Spaces.
"This important cultural analysis tells two stories about food. The first depicts good food as democratic. Foodies frequent 'hole in the wall' ethnic eateries, appreciate the pie found in working-class truck stops, and reject the snobbery of fancy French restaurants with formal table service. The second story describes how food operates as a source of status and distinction for economic and cultural elites, indirectly maintaining and reproducing social inequality." - (publisher's description)
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Foodies: Democracy and Distinction in the Gourmet Foodscape.
By Josée Johnston and Shyon Baumann.
New York, NY: Routledge, 2010.
Series: Cultural Spaces Series.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .J64 2010

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Foods of Association: Biocultural Perspectives on Foods and Beverages that Mediate Sociability.
Foods of Association: Biocultural Perspectives on Foods and Beverages that Mediate Sociability cover image By Nina Lilian Etkin.
Tucson, AZ: University of Arizona Press, ©2009.
"This fascinating book examines the biology and culture of foods and beverages that are consumed in communal settings, with special attention to their health implications. Nina Etkin covers a wealth of topics, exploring human evolutionary history, the Slow Food movement, ritual and ceremonial foods, caffeinated beverages, spices, the street foods of Hawaii and northern Nigeria, and even bottled water. Her work is framed by a biocultural perspective that considers both the physiological implications of consumption and the cultural construction and circulation of foods. For Etkin, the foods and beverages we consume are simultaneously 'biodynamic substances and cultural objects'." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .E876 2009

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Foodscapes, Foodfields, and Identities in Yucatán.
Foodscapes, Foodfields, and Identities in Yucatan cover image By Steffan Igor Ayora-Díaz.
New York, NY: Berghahn Books, ©2012.
Series: Latin America Studies; Volume 99.
"The state of Yucatán has its own distinct culinary tradition, and local people are constantly thinking and talking about food. They use it as a vehicle for social relations but also to distinguish themselves from "Mexicans". This book examines the politics surrounding regional cuisine, as the author argues that Yucatecan gastronomy has been created and promoted in an effort to affirm the identity of a regional people and to oppose the hegemonic force of central Mexican cultural icons and forms. In particular, Yucatecan gastronomy counters the homogenizing drive of a national cuisine based on dominant central Mexican appetencies and defies the image of Mexican national cuisine as rooted in indigenous traditions. Drawing on post-structural and postcolonial theory, the author proposes that Yucatecan gastronomy - having successfully gained a reputation as distinct and distant from "Mexican" cuisine - is a bifurcation from regional culinary practices. However, the author warns, this leads to a double, paradoxical situation that divides the nation: while a national cuisine attempts to silence regional cultural diversity, the fissures in the project of a homogeneous regional identity are revealed." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .M6 A96 2012

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"Foodways as a reflection of cultural identity in a Roman frontier province: bridging the gap from theory to material."
By Aviva Shuman.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Foodways and Daily Life in Medieval Anatolia: A New Social History.
Foodways and Daily Life in Medieval Anatolia: A New Social History cover image By Nicolas Trepanier.
Austin, TX: University of Texas Press, 2014.
"This book investigates daily life in Anatolia during the fourteenth century, the dawn of the Ottoman era, through the many ways in which humans experience food. This includes meals and the social interactions that they entail, of course, but also the production activities of peasants and gardeners, the exchanges of food between the common folk, merchants and the state, and the religious landscape that unfolds around food-related beliefs and practices. Using an array of sources ranging from hagiographies to archaeology and from Sufi poetry to endowment deeds, the resulting study presents a broad picture of a society's daily life and worldviews through the multiplicity of its interactions with food, in a style that both scholars and non-specialists will enjoy." - (publisher's description)
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Foodways and Folklore: A Handbook.
By Jacqueline S. Thursby.
Foodways and Folklore: A Handbook cover image Westport, CN: Greenwood Press, 2008.
"In every land, various traditions, customs, and legends have developed around food. And because these diverse traditions are central to the multicultural character of the United States, ethnic foodlore permeates American society. From early Native American cultures to the modern influx of Asian and Middle Eastern immigrants, this book is an accessible introduction to foodlore and foodways. Culturally and ethnically inclusive, from soul food to Navaho fry bread, the volume looks at basic Jewish and Islamic food traditions and Asian, Latin, and European influences on the foods of America. The book begins with definitions and classifications of food folklore. This is followed by a range of examples and texts, along with a review of research on foodlore. The book then looks at foodlore in the works of artists, writers, musicians, filmmakers, and others. The volume closes with a glossary and bibliography of print and electronic resources. While the book focuses on the foodways of the United States, in doing so it also gives considerable attention to the ethnic food traditions fundamental to American culture." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .T48 2008

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Foragers and Farmers: Population Interaction and Agricultural Expansion in Prehistoric Europe.
By Susan Alling Gregg.
Chicago, IL: University of Chicago Press, 1988.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 776.2 .A1 G73 1988

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Foraging and Farming in the Eastern Woodlands.
Edited by C. Margaret Scarry.
Gainesville, FL: University Press of Florida, 1993.
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Four Fish: The Future of the Last Wild Food.
Four Fish: The Future of the Last Wild Food cover image By Paul Greenberg.
New York, NY: Penguin Press, 2010.
"In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod and tuna-and examining where each stands at this critical moment in time." - (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - SH 167 .S17 G74 2010

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French Beans and Food Scares: Culture and Commerce in an Anxious Age.
French beans and food scares cover image By Susanne Elizabeth Freidberg.
Oxford, England; New York, NY: Oxford University Press, 2004.
"From mad cows to McDonaldization to genetically modified maize, European food scares and controversies at the turn of the millennium provoked anxieties about the perils hidden in an increasingly industrialized, internationalized food supply. These food fears have cast a shadow as long as Africa, where farmers struggle to meet European demand for the certifiably clean green bean. But the trade in fresh foods between Africa and Europe is hardly uniform. Britain and France still do business mostly with their former colonies, in ways that differ as dramatically as their national cuisines" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9011.7 .E5 F74 2004

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"From Fasting to Fast Food in Kumasi, Ghana."
By Gracia Clark.
Chapter In: Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody.
Edited by Jakob A. Klein, Anne Murcott, and Jack Goody.
Houndmills, Basingstoke, Hampshire, UK: Palgrave Macmillan, 2014.
Series: Consumption and Public Life.
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From Feasting to Fasting, the Evolution of a Sin: Attitudes to Food in Late Antiquity.
From Feasting To Fasting: The Evolution of a Sin cover image By Veronika E. Grimm.
London, England; New York, NY: Routledge, 1996.
"In this highly original study, Veronika Grimm discusses early Christian texts dealing with food, eating and fasting. Modern day eating disorders often equate food with sin and see fasting as an attempt to regain purity, an attitude which can also be observed in early Christian beliefs in the mortification of the flesh. Describing first the historical and social context of Judaism and the Graeco-Roman world, the author then proceeds to analyse Christian attitudes towards food. Descriptions of food found in the Pauline Epistles, the Acts of the Apostles, Tertullian or Augustine are compared to contemporary Jewish or Graeco-Roman pagan texts. Thus a particular Christian mode of fasting is elaborated which influences us to the present day; ascetic fasting for the suppression of the sexual urges of the body" (publisher's webpage for the book).
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"From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China."
By Yunxiang Yan.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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From Foraging to Farming in the Andes: New Perspectives on Food Production and Social Organization.
From Foraging to Farming in the Andes: New Perspectives on Food Production and Social Organization cover image Edited by Tom D. Dillehay; Foreword by Peter Kaulicke.
New York, NY: Cambridge University Press, 2011.
"Archaeologists have always considered the beginnings of Andean civilization from ca. 13,000 to 6,000 years ago to be important in terms of the appearance of domesticated plants and animals, social differentiation, and a sedentary lifestyle, but there is more to this period than just these developments. During this time, the spread of crop production and other technologies, kinship-based labor projects, mound building, and population aggregation formed ever-changing conditions across the Andes.
From Foraging to Farming in the Andes proposes a new and more complex model for understanding the transition from hunting and gathering to cultivation. It argues that such developments evolved regionally, were fluid and uneven, and were subject to reversal. This book develops these arguments from a large body of archaeological evidence, collected over thirty years in two valleys in northern Peru, and then places the valleys in the context of recent scholarship studying similar developments around world." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 3429.1 .J46 F76 2011

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From Virtue to Vice: Negotiating Anorexia.
From Virtue to Vice: Negotiating Anorexia cover image By Richard A. O'Connor and Penny Van Esterik.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture; Volume 4.
"The recovered possess the key to overcoming anorexia. Although individual sufferers do not know how the affliction takes hold, piecing their stories together reveals two accidental afflictions. One is that activity disorders-dieting, exercising, healthy eating-start as virtuous practices, but become addictive obsessions. The other affliction is a developmental disorder, which also starts with the virtuous-those eager for challenge and change. But these overachievers who seek self-improvement get a distorted life instead. Knowing anorexia from inside, the recovered offer two watchwords on helping those who suffer. One is "negotiate," to encourage compromise, which can aid recovery where coercion fails. The other is "balance," for the ill to pursue mind-with-body activities to defuse mind-over-body battles." - (publisher's description)
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Gardens of New Spain: How Mediterranean Plants and Foods Changed America.
By William W. Dunmire; illustrated by Evangeline L. Dunmire.
Austin, TX: University of Texas Press, 2004.
UT Arlington - Science & Engineering Library: Books
- - S 451.7 .D86 2004

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Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive Foodscape.
Garlic Capital of the World: Gilroy, Garlic, and the Making of a Festive Foodscape cover image By Pauline Adema.
Jackson, MS: University Press of Mississippi, ©2009.
"According to Pauline Adema, you smell Gilroy, California, before you see it. In Garlic Capital of the World, the folklorist and culinary anthropologist examines the role of food and festivals in creating a place brand or marketable identity. The author scrutinizes how Gilroy, California, successfully transformed a negative association with the pungent bulb into a highly successful tourism and marketing campaign.
This book explores how local initiatives led to an iconization of the humble product in Gilroy. The city, a well-established agricultural center and bedroom community south of San Francisco, rapidly built a place-brand identity based on its now-famous moniker, "Garlic Capital of the World." To understand Gilroy's success in transforming a local crop into a tourist draw, Adema contrasts the development of this now-thriving festival with events surrounding the launch and demise of the PigFest in Coppell, Texas. Indeed, the Garlic Festival is so successful that the event is all that many people know about Gilroy.
Adema explores the creation and subsequent selling of foodscapes or food-themed place identities. This seemingly ubiquitous practice is readily visible across the country at festivals celebrating edibles like tomatoes, peaches, spinach, and even cauliflower. Food, Adema contends, is an attractive focus for image makers charged with community building and place differentiation. Not only is it good to eat; food can be a palatable and marketable symbol for a town or region." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .U5 A34 2009

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Gastronomy: The Anthropology of Food and Food Habits.
Editor Margaret L. Arnott.
The Hague: Mouton; and Chicago, IL: distributed in the USA and Canada by Aldine, 1975.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .G35

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"Gathered food plants at Dutch Mesolithic and Neolithic wetland sites."
By Welmoed Out.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"Genetically Improved Crops."
By Martina Newell-McGloughlin.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Global Meets Local in Food Narratives: The Case of the Thai Papaya."
By Sarah Davidson Evanega and Mark Lynas.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Global Movements for Food Justice."
By M. Jahi Chappell.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Good to Eat: Riddles of Food and Culture.
By Marvin Harris.
New York, NY: Simon and Schuster, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .H36 1985

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Gourmands & Gluttons: The Rhetoric of Food Excess.
Gourmands and Gluttons: The Rhetoric of Food Excess cover image By Carlnita P. Greene.
New York, NY: Peter Lang Publishing, Inc., 2015.
"From supersizing it to hoarding, we are living in an age of excess. Whether it is cars or housing, American culture is being driven by the old adage that bigger is better. Yet, although we often overlook it, nowhere is this rhetoric of excess more on display than within our food discourses. While many would argue that the gourmand vanished from society at the end of the 19th century, this book contends that both the gourmand and its counterpart, the glutton, have moved beyond their historic roots to become cultural personae found throughout contemporary media and popular culture. Utilizing texts ranging from the Slow Food Movement to "food porn" as a cornucopia of visual fantasies, this book maintains that today the gourmand and the glutton have come to epitomize a rhetoric of excess far beyond the realm of food." - (publisher's description)
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"The Greeks: Now Let Us Hasten to the Feast."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Growth rates and sexual dimorphism in evolutionary perspective."
By William A. Stini.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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The Guinea Pig: Healing, Food, and Ritual in the Andes.
By Edmundo Morales.
Tucson, AZ: University of Arizona Press, 1995.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2230.1 .D65 M67 1995

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Handbook of Assessment Methods for Eating Behaviors and Weight Related Problems: Measures, Theory, and Research.
Edited by David B. Allison.
Thousand Oaks, CA: Sage Publications, 1995.
UT Arlington - Central Library - Floor 2: Reference (non-circulating)
- - RC 552 .E18 H357 1995

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Helen Hough's list of the 45 assessment tools in this book.
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Harvest of Want: Hunger and Food Security in Central America and Mexico.
Edited by Scott Whiteford and Anne E. Ferguson.
Boulder, CO: Westview Press, 1991.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9014 .C462 H37 1991

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"Have a drink: chicha, performance, and politics."
By Mary Weismantel.
Chapter In: Drink, Power, and Society in the Andes.
Edited by Justin Jennings and Brenda J. Bowser.
Gainesville, FL: University Press of Florida, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2229 .D75 2009

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"The Health of foragers: people of the later Stone Age, southern Africa."
By Susan Pfeiffer.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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"Hindu Ritual Food in Suriname: Women as Gatekeepers of Hindu Identity?"
By Elizabeth Den Boer.
Chapter In: Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloβ.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
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"The Historical Models of Food and Power in European Courts of the Nineteenth Century: An Expository Essay and Prologue."
By Kenneth Albala.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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"History and Politics of National Cuisine: Malaysia and Taiwan."
By Hsin-Huang Michael Hsiao and Khay-Thiong Lim.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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A History of Domesticated Animals.
By Frederick Everard Zeuner.
New York, NY: Harper & Row 1963.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - SF 41 .Z46 1963a

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The History of Texas Wine: From Spanish Roots to Rising Star.
The History of Texas Wine: From Spanish Roots to Rising Star cover image By Katherine Crain & Neil Crain.
Charleston, SC: American Palate, 2013.
"Texas's 350-year wine story is still reaching its savory peak. Spanish colonists may have come to the state to spread Christianity, but under visionary Father Fray Garcia, they stayed and raised grapes. Later immigrants brought their own burgundy tastes of home, creating a unique wine country. When a North American pest threatened European vines, it was Texan scientist T.V. Munson who helped save the industry overseas. When Prohibition loomed stateside, Frank Qualia's Val Verde Winery in Del Rio survived by selling communion wine and is now the longest-operating bonded winery in the state. Today, tourists flock to Texas vineyards, and the state sells more wine every year. Join local experts Kathy and Neil Crain and sample the untold story of Texas's wine industry." (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - TP 557 .C72 2013

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Holy Anorexia.
By Rudolph M. Bell; epilogue by William N. Davis.
Chicago, IL: University of Chicago Press, 1987, ©1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - BX 4656 .B45 1987

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Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women.
By Caroline Walker Bynum.
Berkeley, CA: University of California Press, 1987.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - BR 253 .B96 1987

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How America Eats: A Social History of U.S. Food and Culture.
How America Eats: A Social History of U.S. Food and Culture cover image By Jennifer Jensen Wallach.
Lanham, MD: Rowman & Littlefield, ©2013.
Series: American Ways Series.
"This work, written by a food and social historian sheds a new and interesting light on American history by way of the dinner table. It is, at once, a study of America's diverse culinary history and a look at the country's unique and unprecedented journey to the present day. While undeniably a "melting pot" of different cultures and cuisines, America's food habits have been shaped as much by technological innovations and industrial progress as by the intermingling and mixture of ethnic cultures. By studying what Americans have been eating since the colonial era, we are further enlightened to the conflicting ways in which Americans have chosen to define themselves, their culture, their beliefs, and the changes those definitions have undergone over time. Understanding the American diet is the first step toward grasping the larger truths, the complex American narratives that have long been swept under the table, and the evolving answers to the question: What does it mean to be American?" (publisher's description)
UT Arlington - Central Library Books, 4th Floor
- - GT 2853 .U5 W35 2013

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"How Chicken Rice Informs about Identity."
By Cynthia Chou.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Human brain evolution: a new wetlands scenario."
By Stephen C. Cunnane and Kathlyn M. Stewart.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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"Human brain evolution: a question of solving key nutritional and metabolic constraints on mammalian brain development."
By Stephen C. Cunnane.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Human Brain Evolution: The Influence of Freshwater and Marine Food Resources cover image Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
"The evolution of the human brain and cognitive ability is one of the central themes of physical/biological anthropology. This book discusses the emergence of human cognition at a conceptual level, describing it as a process of long adaptive stasis interrupted by short periods of cognitive advance. These advances were not linear and directed, but were acquired indirectly as part of changing human behaviors, in other words through the process of exaptation (acquisition of a function for which it was not originally selected). Based on studies of the modem human brain, certain prerequisites were needed for the development of the early brain and associated cognitive advances. This book documents the energy and nutrient constraints of the modern brain, highlighting the significant role of long-chain polyunsaturated fatty acids (LC-PUFA) in brain development and maintenance. Crawford provides further emphasis for the role of essential fatty acids, in particular DHA, in brain development, by discussing the evolution of the eye and neural systems." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Human Diet: Its Origin and Evolution.
Human Diet: Its Origin and Evolution cover image Edited by Peter S. Ungar and Mark F. Teaford.
Westport, CN: Bergin & Garvey, 2002.
"Our ancestral diets have been critical to our success as a species. This volume brings together experts in human and primate ecology, paleontology, and evolutionary medicine. Authors offer their unique perspectives on the evolution of the human diet and the implications of recent changes in diet for health and nutrition today." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 H85 2002

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Hunger: An Unnatural History.
Hunger: An Unnatural History cover image By Sharman Apt Russell.
New York, NY: Basic Books, 2005.
"Every day, we wake up hungry. Every day, we break our fast. Hunger explores the range of this primal experience.... What Russell finds-both in our bodies and in cultures around the world-is extraordinary. It is a biological process that transcends nature to shape the very of fabric of societies. In a fascinating survey of centuries of thought on hunger's unique power, she discovers an ability to adapt to it that is nothing short of miraculous. From the fasting saints of the early Christian church to activists like Mahatma Gandhi, generations have used hunger to make spiritual and political statements. Russell highlights these remarkable cases where hunger can inspire and even heal, but she also addresses the devastating impact of starvation on cultures around the world today. Written with consummate skill, a compassionate heart, and stocked with facts, figures, and fascinating lore, Hunger is an inspiring window on history and the human spirit." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HN 8 .R88 2005

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Hunger and Food Assistance Policy in the United States.
By Regina Galer-Unti.
New York, NY: Garland Pub., 1995.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 696 .F6 G25 1995

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Hunter-Gatherers: An Interdisciplinary Perspective.
Edited by Catherine Panter-Brick, Robert H. Layton and Peter Rowley-Conwy.
Hunter-Gatherers: An Interdisciplinary Perspective cover image Cambridge, UK; New York, NY: Cambridge University Press, 2001.
"This volume aims to re-establish an interdisciplinary debate, presenting critical issues commanding an ongoing interest in hunter-gatherer research, covering evolution and history, demography and biology, technology, social organisation, art and language of diverse groups. As a reference text, this book will be useful to scholars and students of social anthropology, archaeology, biological anthropology and human sciences." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 388 .H865 2001

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"Hunting, power scavenging, and butchering by Hadza Foragers and by Plio-Pleistocene Homo."
By Henry T. Bunn.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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In Defense of Food: An Eater's Manifesto.
In Defense of Food: An Eater's Manifesto cover image By Michael Pollan.
New York, NY: Penguin Press, 2009, ©2008.
"'Eat food. Not too much. Mostly plants.' These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not 'real.' Indeed, plain old eating is being replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Pollan's advice is: 'Don't eat anything that your great-great grandmother would not recognize as food.' Looking at what science does and does not know about diet and health, he proposes a new way to think about what to eat, informed by ecology and tradition rather than by the nutrient-by-nutrient approach." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 784 .P643 2009

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"Influence of Filtration on Composition of Olive Oils."
By Karolina Brkic Bubola and Olivera Koprivnjak.
Chapter In: Processing and Impact on Active Components in Food.
Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
Full-Text OnLine in the ScienceDirect 2014 Front List Collection
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"Intellectual Property Rights and the Politics of Food."
By Krishna Ravi Srinivas.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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Interpreting Weight: The Social Management of Fatness and Thinness.
Edited by Jeffery Sobal and Donna Maurer.
Interpreting Weight: The Social Management of Fatness and Thinness cover image New York, NY: Aldine de Gruyter, 1999.
"What is "too fat"? What is "too thin"? Interpretations of body weight vary widely across and within cultures. Meeting weight expectations is a major concern for many people because failing to do so may incur dire social consequences, such as difficulty in finding a romantic partner or even in locating adequate employment. Without these social and cultural pressures, body weight would only be a health issue. While socially constructed standards of body weight may seem immutable, they are continuously re-created through social interactions that perpetuate or transform expectations about fatness and thinness.
Written by sociologists, psychologists, and nutritionists, the chapters in Interpreting Weight focus on how people construct fatness and thinness, examining different strategies used to interpret body weight, such as negotiating weight identities, reinterpreting weight, and becoming involved in weight-related organizations. Together these chapters emphasize the many ways that people actively define, construct, and enact their fatness and thinness in a variety of settings and situations." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 645 .O23 I55 1999

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"Intoxication and initiation: alcohol and the cult of the Kabeiroi."
By Kirsten Bedigan.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"Intragroup Resource Transfers: Comparative Evidence, Models, and Implications for Human Evolution."
By Bruce Winterhalder.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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"An Invitation to war: constructing alliances and allegiances through Mycenaean palatial feasts."
By Rachel Fox and Katherine Harrell.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Iroquois Foods and Food Preparation.
By Frederick W. Waugh.
Ottawa, Canada: Government Printing Bureau, 1916.
Full Text OnLine in the eHRAF World Cultures
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"Is meat the hunter's property?: big game, ownership, and explanations of hunting and sharing."
By Kristen Hawkes.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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"Islam: as Cultural Influence."
By Theresa W. Devasahayam.
Chapter In: Alcohol and Temperance in Modern History: An International Encyclopedia.
Edited by Jack S. Blocker, Jr., David M. Fahey, and Ian R. Tyrrell.
Santa Barbara, CA: ABC-CLIO, 2003.
Full-Text OnLine in the EBSCO eBook Collection
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The Italian Way: Food & Social Life.
By Douglas Harper and Patrizia Faccioli.
Chicago, IL: University of Chicago Press, 2009.
"Outside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table.
The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper's outsider perspective with Faccioli's intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table--a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country's cookbooks, and Harper's mouth-watering photographs, The Italian Way is a rich repast--insightful, informative, and inviting." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .I8 H37 2009

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"Japan: Banqueting Beyond a Bridge of Drams."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Kin ties, food and remittances in a Garifuna village in southern Belize."
By Joseph O. Palacio.
Chapter In: Diet and domestic life in society.
Edited by Anne Sharman, Janet Theophano, Karen Curtis, and Ellen Messer.
Philadelphia, PA: Temple University Press, 1991.
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Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, 1st American edition.
Based on the work of Prosper Montagné; with the assistance of the Gastronomic Committee president Joël Robuchon.
New York, NY: Clarkson Potter/Publishers, ©2009.
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - TX 349 .L365 2009

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Latino Food Culture.
Latino Food Culture cover image By Zilkia Janer.
Westport, CN: Greenwood Press, 2008.
Series: Food Cultures in America.
"Latino cuisine has always been a part of American food ways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health." - (publisher's description)
UT Arlington - Central Library, Floor 2: MultiCultural Collection
- - TX 716 .A1 J36 2008

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Land, Labour and Diet in Northern Rhodesia: An Economic Study of the Bemba Tribe.
By Audrey Isabel Richards.
London, England and New York, NY: Published for the International Institute of African Languages & Cultures by the Oxford University Press, 1939.
Full Text OnLine in the eHRAF World Cultures
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Last Call: The Rise and Fall of Prohibition.
Last Call: The Rise and Fall of Prohibition cover image By Daniel Okrent.
New York, NY: Scribner, 2010.
"Okrent explores the origins, implementation, and failure of that great American delusion known as Prohibition. Last Call explains how Prohibition happened, what life under it was like, and what it did to the country.
From its start, America has been awash in drink. The sailing vessel that brought John Winthrop to the shores of the New World in 1630 carried more beer than water. By the 1820s, liquor flowed so plentifully it was cheaper than tea. That Americans would ever agree to relinquish their booze was as improbable as it was astonishing.
Yet we did, and Last Call is Daniel Okrent's dazzling explanation of why we did it, what life under Prohibition was like, and how such an unprecedented degree of government interference in the private lives of Americans changed the country forever.
Writing with both wit and historical acuity, Okrent reveals how Prohibition marked a confluence of diverse forces: the growing political power of the women's suffrage movement, which allied itself with the antiliquor campaign; the fear of small-town, native-stock Protestants that they were losing control of their country to the immigrants of the large cities; the anti-German sentiment stoked by World War I; and a variety of other unlikely factors, ranging from the rise of the automobile to the advent of the income tax.
Through it all, Americans kept drinking, going to remarkably creative lengths to smuggle, sell, conceal, and convivially (and sometimes fatally) imbibe their favorite intoxicants. Last Call is peopled with vivid characters of an astonishing variety: Susan B. Anthony and Billy Sunday, William Jennings Bryan and bootlegger Sam Bronfman, Pierre S. du Pont and H. L. Mencken, Meyer Lansky and the incredible--if long-forgotten--federal official Mabel Walker Willebrandt, who throughout the twenties was the most powerful woman in the country. (Perhaps most surprising of all is Okrent's account of Joseph P. Kennedy's legendary, and long-misunderstood, role in the liquor business.)
It's a book rich with stories from nearly all parts of the country. Okrent's narrative runs through smoky Manhattan speakeasies, where relations between the sexes were changed forever; California vineyards busily producing 'sacramental' wine; New England fishing communities that gave up fishing for the more lucrative rum-running business; and in Washington, the halls of Congress itself, where politicians who had voted for Prohibition drank openly and without apology.
Last Call is capacious, meticulous, and thrillingly told. It stands as the most complete history of Prohibition ever written and confirms Daniel Okrent's rank as a major American writer." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 5089 .O47 2010

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"Lessons from shore-based hunter-gatherer diets in East Africa."
By Frits A.J. Muskiet and Remko S. Kuipers.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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"'Let's drink together, my dear!': persistent ceremonies in a changing community."
By Catherine J. Allen.
Chapter In: Drink, Power, and Society in the Andes.
Edited by Justin Jennings and Brenda J. Bowser.
Gainesville, FL: University Press of Florida, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2229 .D75 2009

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"Livestock in the Food Debate."
By Purvi Mehta-Bhatt and Paulo Ficarelli.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Living and eating in Viking-age towns and their hinterlands."
By Kristopher Poole.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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The Living Fields: Our Agricultural Heritage.
By Jack R. Harlan.
Cambridge, England; New York, NY: Cambridge University Press, 1995.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .A4 H37 1995

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"Long-chain polyunsaturated fatty acids in human brain evolution."
By Michael A. Crawford.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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"Macroevolutionary patterns, exaptation and emergence in the evolution of the human brain and cognition."
By Ian Tattersall.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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"Maize and Mississippians in the American Midwest: twenty years later."
By Della Collins Cook.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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Man and His Foods: Studies in the Ethnobotany of Nutrition; Contemporary, Primitive, and Prehistoric Non-European Diets; Papers Presented at the Eleventh International Botanical Congress, Seattle, Washington, August 24-September 2, 1969.
Edited by C. Earle Smith, Jr.
University, AL, University of Alabama Press, 1973.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .I57 1969

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"The man and the cannibal: A moral perspective on eating the other."
By Alexander V. Kozin.
Chapter In: The Rhetoric of Food: Discourse, Materiality, and Power.
Edited by Joshua J. Frye and Michael S. Bruner.
New York, NY: Routledge, ©2012.
Series: Routledge Studies in Rhetoric and Communication; 9.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .R48 2012

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Marketing Disease to Hispanics: The Selling of Alcohol, Tobacco, and Junk Food.
By Bruce Maxwell, Michael Jacobson; preface by Congressman Matthew G. Martinez; afterword by Rodolfo Acuña and Juana Mora.
Washington, DC: Center for Science in the Public Interest, 1989.
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - RC 564 .G66 2001

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McDonaldization Revisited: Critical Essays on Consumer Culture.
Edited by Mark Alfino, John S. Caputo, and Robin Wynyard; foreword by Douglas Kellner.
Westport, CN: Praeger, 1998.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HF 5415.32 .M395 1998

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Meat: A Natural Symbol.
By Nick Fiddes.
London, UK; New York, NY: Routledge, 1991 (1992 [printing]).
"This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction" (publisher's webpage for the book).
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Meat-Eating & Human Evolution.
Meat-Eating and Human Evolution cover image Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
"When, why, and how early humans began to eat meat are three of the most fundamental unresolved questions in the study of human origins. Before 2.5 million years ago the presence and importance of meat in the hominid diet is unknown. After stone tools appear in the fossil record it seems clear that meat was eaten in increasing quantities, but whether it was obtained through hunting or scavenging remains a topic of intense debate. This book takes a novel and strongly interdisciplinary approach to the role of meat in the early hominid diet, inviting well-known researchers who study the human fossil record, modern hunter-gatherers, and nonhuman primates to contribute chapters to a volume that integrates these three perspectives. Stanford's research has been on the ecology of hunting by wild chimpanzees. Bunn is an archaeologist who has worked on both the fossil record and modern foraging people" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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Meatpackers and Beef Barons: Company Town in a Global Economy.
By Carol Andreas.
Niwot, CO: University Press of Colorado, 1994.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 8039 .P152 U52 1994

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"Medieval and Modern Banquets: Commensality and Social Categorization."
By Paul Freedman.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Medieval diet: evidence for a London signature?."
By Kay Lakin.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"Mesopotamia: The Pursuit of Abundance."
By Kaori O'Connor.
Chapter In: The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"Metabolic and molecular aspects of the critical role of docosahexaenoic acid in human brain function."
By J. Thomas Brenna.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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Moctezuma's Table: Rolando Briseño's Mexican and Chicano Tablescapes.
Moctezuma's Table cover image Edited by Norma E. Cantú.
College Station, TX: Texas A&M University Press, ©2010.
Series: Rio Grande/Río Bravo, Number 17.
"The table provides the food that sustains physical life. It is also the setting for people to share the fellowship that sustains cultural, community, and political life. In the vision of artist Rolando Briseño, food is a powerful metaphor, a way of understanding how culture nurtures the spirit. When cultures collide-as they inevitably do in borderlands settings-food, its preparation, and the rituals surrounding its consumption can preserve meanings and understandings that might otherwise have been lost to the mainstream social narrative. Briseño's exhibit, La Mesa de Moctezuma/Moctezuma's Table, originally hosted by San Antonio's Instituto Cultural Mexicano and later by the Instituto de México, Montreal, Canada, brings to vivid life the artist's conception of food as life source, social symbol, and embodiment of meaning. Now, editor Norma E. Cantú has gathered the art, along with the words of fifteen poets, writers, artists, and scholars who reflect in various ways on the layers of interpretation to be derived from Briseño's works. Their thoughts provide focal points for musings about food, transborder relationships between food and art, personal connections to food, individual works within the exhibit, and the intense and immediate connections among culture, food, and self." - (publisher's description)
UT Arlington - Architecture & Fine Arts Library: Books
- - N 6537 .B6952 M63 2010

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"MSG and sugar: dilemmas and tribulations of a 'native' ethnographer."
By Lidia Marte.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Mud, Sweat and Beers: A Cultural History of Sport and Alcohol.
By Tony Collins and Wray Vamplew.
Oxford, UK; New York, NY: Berg, 2002.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 1245 .C65 2002

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"Mutualistic hunting."
By Michael S. Alvard.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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The Mycenaean Feast.
Edited by James C. Wright.
Princeton, NJ: American School of Classical Studies at Athens, 2004.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - DF 220.5 .M89 2004

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"Neandertal hunting and meat-processing in the Near East: evidence from Kebara Cave (Israel)."
By John D. Speth and Eitan Tchernov.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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Near a Thousand Tables: A History of Food.
Felipe Fernández-Armesto.
Near a Thousand Tables: A History of Food cover image New York, NY: The Free Press, 2002. "In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this 'appetizingly provocative' (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species the ritualization of eating, which brought magic and meaning into people's relationship with what they ate the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all the rise of inequality, which led to the development of haute cuisine the long-range trade in food which, practically alone, broke down cultural barriers the ecological exchanges, which revolutionized the global distribution of plants and livestock and, finally, the industrialization and globalization of mass-produced food." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 353 .F437 2002

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Nectar & Ambrosia: An Encyclopedia of Food in World Mythology.
By Tamra Andrews.
Santa Barbara, CA: ABC-CLIO, 2000.
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"Neonate body size and hominid carnivory."
By Natalia Vasey and Alan Walker.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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The Never-Ending Feast: The Anthropology and Archaeology of Feasting.
The Never-Ending Feast: The Anthropology and Archaeology of Feasting cover image By Kaori O'Connor.
London, UK; New York, NY: Bloomsbury Academic, 2015.
"The Never-Ending Feast is a pioneering work that draws on anthropology, archaeology and history to look at the dynamics of feasting among the great societies of antiquity renowned for their magnificence and might. Reflecting new directions in academic study, the focus shifts beyond the medieval and early modern periods in Western Europe, eastwards to Mesopotamia, Assyria and Achaemenid Persia, early Greece, the Mongol Empire, Shang China and Heian Japan. The past speaks through texts and artefacts. We see how feasts were the primary arena for displays of hierarchy, status and power; a stage upon which loyalties and alliances were negotiated; the occasion for the mobilization and distribution of resources, a means of pleasing the gods, and the place where identities were created, consolidated - and destroyed." - (publisher's description)
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New Guinea Gardens: A Study of Husbandry with Parallels in Prehistoric Europe.
By Axel Steensberg.
London, England; New York, NY: Academic Press, 1980.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 875 .P36 S73

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"New temptations?: olive, cherry and mulberry in Roman and medieval Europe."
By Alexandra Livarda.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"No heads, no feet, no monkeys, no dogs: the evolution of personal food taboos."
By Miriam S. Chaiken.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"'No thanks, I don't eat meat': vegetarian adventures in beef-centric Argentina."
By Ariela Zycherman.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"Noodle Odyssey: East Asia and Beyond."
By Kyung-Koo Han.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"Nourishment: Food, Culture and Identities."
By Rea Daellenbach.
Chapter In: Nutrition in Pregnancy and ChildBirth: Food for Thought.
Edited by Lorna Davies and Ruth Deery.
New York, NY: Routledge, 2014.
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Nunamiut Ethnoarchaeology.
By Lewis Roberts Binford.
New York, NY: Academic Press, 1978.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 99 .E7 B56

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Nutrition and Anthropology in Action.
Edited by Thomas K. Fitzgerald.
Assen: Van Gorcum, 1977.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .N87

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Nutrition and Poverty.
Edited by Siddiqur Rahman Osmani.
Oxford, England; New York, NY: Clarendon Press, 1992.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 645 .N87 N85 1992

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Nutrition in Pregnancy and ChildBirth: Food for Thought.
Edited by Lorna Davies and Ruth Deery.
New York, NY: Routledge, 2014.
"Making good nutritional choices can mean women optimise the outcomes of their birthing experience and offer their babies the best possible start in life. To support this, all health professionals who work with women during pregnancy, birth and the postnatal period need to have an appropriate knowledge of nutrition, healthy eating and other food related issues.
This evidence-based text provides an informative and accessible introduction to nutrition in pregnancy and childbirth. As well as allowing readers to recognise when nutritional deficiency may be creating challenges, it explores the psychosocial and cultural context of food and considers their relevance for women's eating behaviour. Finally, important emerging issues, such as eating during labour, food supplements and maternal obesity, are discussed.
An important reference for health professionals working in midwifery or public health contexts especially, this book is also the ideal companion for a course on nutrition in pregnancy and childbirth." - (publisher's description)
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Nutritional Anthropology.
Edited by Francis E. Johnston.
New York, NY: A.R. Liss, 1987.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 141 .N85 1987

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Nutritional Anthropology: Contemporary Approaches to Diet & Culture.
Edited by Norge W. Jerome, Randy F. Kandel, and Gretel H. Pelto.
Pleasantville, NY: Redgrave Pub. Co., 1980.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .N88

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"Obesity."
By Mary Margaret Gottesman and others.
Chapter In: Primary Care of the Child with a Chronic Condition.
Edited by Patricia Jackson Allen, Judith A. Vessey, and Naomi A. Schapiro.
St. Louis, MO: Elsevier/Mosby, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RJ 380 .P75 2010

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"Ode to a Chuño: learning to love freeze-dried potatoes in highland Bolivia."
By Clare A. Sammells.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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"On establishing a more authentic relationship with food: From Heidegger to Oprah on slowing down fast food."
By Kara Schultz.
Chapter In: The Rhetoric of Food: Discourse, Materiality, and Power.
Edited by Joshua J. Frye and Michael S. Bruner.
New York, NY: Routledge, ©2012.
Series: Routledge Studies in Rhetoric and Communication; 9.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .R48 2012

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The Origins of Agriculture: An Evolutionary Perspective.
By David Rindos.
Orlando, FL: Academic Press, 1984.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .A4 R56 1984

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The Origins of Agriculture: An International Perspective.
Edited by C. Wesley Cowan and Patty Jo Watson with the assistance of Nancy L. Benco.
Washington, DC: Smithsonian Institution Press, 1992.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .A4 O75 1992

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The Origins of Agriculture and Settled Life.
By Richard S. MacNeish.
Norman, OK: University of Oklahoma Press, 1992.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .A4 M34 1992

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Origins of Agriculture in Western Central Asia: An Environmental-Archaeological Study.
Origins of Agriculture in Western Central Asia: An Environmental-Archaeological Study cover image By David Russell Harris; with contributions from Eleni Asouti and others.
Philadelphia, PA: Published for the University of Pennsylvania Museum of Archaeology and Anthropology by University of Pennsylvania Press, ©2010.
"In Origins of Agriculture in Western Central Asia, archaeologist David R. Harris addresses questions of when, how, and why agriculture and settled village life began east of the Caspian Sea. The book describes and assesses evidence from archaeological investigations in Turkmenistan and adjacent parts of Iran, Uzbekistan, and Afghanistan in relation to present and past environmental conditions and genetic and archaeological data on the ancestry of the crops and domestic animals of the Neolithic period. It includes accounts of previous research on the prehistoric archaeology of the region and reports the results of a recent environmental-archaeological project undertaken by British, Russian, and Turkmen archaeologists in Turkmenistan, principally at the early Neolithic site of Jeitun (Djeitun) on the southern edge of the Karakum desert.
This project has demonstrated unequivocally that agropastoralists who cultivated barley and wheat, raised goats and sheep, hunted wild animals, made stone tools and pottery, and lived in small mudbrick settlements were present in southern Turkmenistan by 7,000 years ago (c. 6,000 BCE calibrated), where they came into contact with hunter-gatherers of the "Keltiminar Culture." It is possible that barley and goats were domesticated locally, but the available archaeological and genetic evidence leads to the conclusion that all or most of the elements of the Neolithic "Jeitun Culture" spread to the region from farther west by a process of demic or cultural diffusion that broadly parallels the spread of Neolithic agropastoralism from southwest Asia into Europe.
By synthesizing for the first time what is currently known about the origins of agriculture in a large part of Central Asia, between the more fully investigated regions of southwest Asia and China, this book makes a unique contribution to the worldwide literature on transitions from hunting and gathering to agriculture." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 855 .T85 H37 2010

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The Origins of Human Diet and Medicine: Chemical Ecology.
By Timothy Johns.
Tucson, AZ: University of Arizona Press, 1996.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 476.73 .J64 1996

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"The Origins of the archaic Greek symposium: internal developments and Near Eastern influences."
By Karin Schuitema.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"The Other faunivory: primate insectivory and early human diet."
By William C. McGrew.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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"Outer coast foragers and inner coast farmers in late prehistoric North Carolina."
By Dale L. Hutchinson, Lynette Norr, and Mark F. Teaford.
Chapter In: Ancient Health: Skeletal Indicators of Agricultural and Economic Intensification.
Edited by Mark Nathan Cohen and Gillian M.M. Crane-Kramer.
Gainesville, FL: University Press of Florida, ©2007.
Series: Bioarchaeological Interpretations of the Human Past: Local, Regional, and Global.
Note: Revisions of papers presented at a conference held in April 2004 in Clearwater Beach, FL
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79 .H85 A63 2007

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Oxford Book of Health Foods.
Oxford Book of Health Foods cover image By John Griffith Vaughan and Patricia Ann Judd.
Oxford, UK; New York, NY: Oxford University Press, ©2003.
"The Oxford Book of Health Foods begins with an account of modern concepts of human nutrition, followed by a series of over one hundred accounts of individual health foods and dietary supplements. In all cases the importance of these products in human health is explained, and, for herbal medicines, the evidence for their claimed therapeutic value is given, and toxic effects are described. Full-colour illustrations accompany these accounts.
This illustrated book will be of interest not just to health professionals, but to all people with an interest in health foods and healthy eating. The text is supplemented by a glossary, explaining the more technical terms, and a bibliography listing sources for further reading." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 369 .V38 2003

Full-Text OnLine in the Oxford Reference Collection
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The Oxford Encyclopedia of Food and Drink in America.
The Oxford Encyclopedia of Food and Drink in America cover image Edited by Andrew F. Smith.
Oxford, UK; New York, NY: Oxford University Press, 2004.
"In 800 intriguing articles (from over 200 contributors), the Oxford Encyclopedia of Food and Drink in America covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink" (publisher's webpage for the book).
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - TX 349 .E45 2004

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The Oxford Handbook of Food, Politics, and Society.
The Oxford Handbook of Food, Politics, and Society cover image Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
"The thirty-five handbook chapters confront four major themes in the politics of food: property, technology, justice and knowledge. Ronald Herring's editorial introduction asks how food is political, highlighting contention around the role of market, state and information in societal decisions.
The first section of the handbook then examines technology, science and knowledge in food production. What is known - and disputed - about malnutrition, poverty and food security?
The second section addresses ethics, rights and distributive justice: agrarian reform, gender inequality, entitlements and subsidies, and the social vision of the alternative food movement.
The third section looks to intersections of agriculture and nature: wild foods, livestock, agro-ecological approaches to sustainability, and climate change and genetic engineering.
The fourth section addresses food values and culture: political consumerism, labeling and certification, the science and cultural politics of food safety, values driving regulation of genetically modified foods and potential coexistence of GMOs, and organic and conventional crops.
The fifth and final section looks at frontiers of global contentions: rival transnational advocacy networks, social movements for organic farming, the who and why of international land grabbing, junctures of cosmopolitan and local food narratives, the "supermarket revolution" and the international agrifood industry in low-income countries, and politics of knowledge in agricultural futures." - (publisher's description)
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"Oxidation Products of Corn Oil at Room Temperature."
By Encarnación Goicoechea, María D. Guillén.
Chapter In: Processing and Impact on Active Components in Food.
Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
Full-Text OnLine in the ScienceDirect 2014 Front List Collection
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Paleoethnobotany: A Handbook of Procedures.
By Deborah M. Pearsall.
San Diego, CA: Academic Press, 1989.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79.5 .P5 P43 1989

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Paleoethnobotany of the Koster site: The Archaic Horizons.
By Nancy B. Asch, Richard I. Ford, and David L. Asch.
Springfield, IL: Illinois State Museum, 1972.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 78 .I3 Z918 1972

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Palaeoethnobotany: The Prehistoric Food Plants of the Near East and Europe.
By Jane M. Renfrew. Figures drawn by Alan Eade.
New York, NY: Columbia University Press, 1973.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 R46

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Paleonutrition: Method and Theory in Prehistoric Foodways.
By Elizabeth S. Wing and Antoinette B. Brown.
New York, NY: Academic Press, 1979.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .W56

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Pandora's Lunchbox: How Processed Food took over the American Meal.
Pandora's Lunchbox: How Processed Food took over the American Meal cover image By Melanie Warner.
New York, NY: Scribner, 2013.
"From breakfast cereal to frozen pizza to nutrition bars, processed foods are a fundamental part of our diet, accounting for 65% of our nation's yearly calories. Over the past century, technology has transformed the American meal into a chemical-laden smorgasbord of manipulated food products that bear little resemblance to what our grandparents ate. Despite the growing presence of farmers' markets and organic offerings, food additives and chemical preservatives are nearly impossible to avoid, and even the most ostensibly healthy foods contain multisyllabic ingredients with nearly untraceable origins. The far-reaching implications of the industrialization of the food supply that privileges cheap, plentiful, and fast food have been well documented. They are dire. But how did we ever reach the point where 'pink slime' is an acceptable food product? Is anybody regulating what makes it into our food? What, after all, is actually safe to eat? Here the author, a former New York Times health columnist combines deep investigatory reporting, culinary history, and cultural analysis, to find out how we got here and what it is we are really eating. This book blows the lid off the largely undocumented world of processed foods and food manipulation. From the vitamin "enrichments" to our fortified cereals and bread, to the soy mixtures that bolster chicken (and often outweigh the actual chicken included), the author lays bare the dubious nutritional value and misleading labels of chemically-treated foods, as well as the potential price we, and our children, may pay." (publisher's description)
UT Arlington - Central Library Books, 4th Floor
- - HD 9000.5 .W339 2013

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"Pardon your turkey and eat him too: Antagonism over meat eating in the discourse of the presidential pardoning of the Thanksgiving turkey."
By Carrie Packwood Freeman and Oana Leventi-Perez.
Chapter In: The Rhetoric of Food: Discourse, Materiality, and Power.
Edited by Joshua J. Frye and Michael S. Bruner.
New York, NY: Routledge, ©2012.
Series: Routledge Studies in Rhetoric and Communication; 9.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .R48 2012

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"'A people who eat wood and drink water, the Devil can not persuade, nor can man.' Food in rural areas during the Middle Ages (ca. AD 1050-1532) in County Dalarna, Sweden: an example from Västannorstjärn."
By Mikael Simonsso.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"The Pewsey middens: centres of feasting or symbols of community?."
By Andy Tullett and Chris Harrison.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Pigs for the Ancestors: Ritual in the Ecology of a New Guinea People.
By Roy A. Rappaport.
New Haven, NJ: Yale University Press, 1967.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - DU 740 .R27

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Pigs, from Cave to Corn Belt.
By Charles Wayland Towne and Edward Norris Wentworth.
Norman, OK: University of Oklahoma Press, 1950.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - SF 395 .T68

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"Pilaf and Bouchées: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century."
By Özge Samanci.
Chapter In: Royal Taste: Food, Power and Status at the European Courts after 1789.
Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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Plants and Ancient Man: Studies in Palaeoethnobotany: Proceedings of the Sixth Symposium of the International Work Group for Palaeoethnobotany, Groningen, 30 May-3 June 1983.
Edited by W. van Zeist & W.A. Casparie.
Rotterdam, Netherlands; Boston, MA: A.A. Balkema, 1984.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - CC 79.5 .P5 I58 1983

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Plants of Life, Plants of Death.
By Frederick J. Simoons.
Madison, WI: University of Wisconsin Press, 1998.
OnLine in the netLibrary Collection
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Plenti and Grase: Food and Drink in a Sixteenth-Century Household: 'Plenti and Grase Bi in this Plase Whyle Everi Man is Plesed in his Degre'.
Plenti and Grase: Food and Drink in a Sixteenth-Century Household cover image By Mark Dawson.
Totnes, Devon, UK: Prospect Books, 2009.
"This is an important study of the household affairs - especially as they relate to the provisioning and consumption of food and drink - of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. Made wealthy by inheritance, coal mining and iron smelting, they built a Tudor wonder-house at Wollaton, designed by the architect Robert Smythson. The survival of their archive allows close analysis of their domestic arrangements. For too long, food history has consisted of rummages among old cookbooks and juicy extracts from published diaries, with little serious work done on private archives and financial records. In consequence, we have much anecdote and little hard evidence. This book aims to redress the balance.
Drawing upon the household accounts, Mark Dawson studies the patterns of food purchasing and supply, whether from markets and merchants or from the family's own estates. He models the dietary intake both of the family and its servants, reconstructs the kitchen administration and organization, and links the Willoughbys' experience to that of England as a whole, especially in relation to dietary and culinary change. There was a great deal going on in the Tudor kitchen: styles of cookery were altering, new foodstuffs were being added to the discoveries overseas. A series of chapters treats the main categories of foods: grains, meats, fish, fruit and vegetables. There is discussion of drinks, whether wine or beer (particularly the shift from ale to beer as the standard beverage). There is an account of the strategies of purchase, preservation and storage of foods, of the kitchen equipment, and of the kitchen staffing and operation. And there is an account of the family of Willoughby itself, whose great house at Wollaton survives as the museum of the City of Nottingham.
Plenti and Grase will appeal to historians and general readers interested in Tudor England, to culinary historians interested in the development of the modern kitchen, to local students wishing to discover more about Midland history, and to anyone curious about how these great houses were run, and the life that went on inside their walls." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .G7 D39 2009

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Politics of Alcohol: A History of the Drink Question in England.
Politics of Alcohol: A History of the Drink Question in England cover image By James Nicholls.
Manchester, UK; New York, NY: Manchester University Press: distributed exclusively in the USA by Palgrave, ©2009.
"Questions about drink -- how it is used, how it should be regulated, and the social risks it presents -- have been the source of sustained and heated dispute in recent years. Nicholls puts these concerns in historical context by providing a detailed and extensive survey of public debates on alcohol from the introduction of licensing in the mid-sixteenth century through to recent controversies over 24-hour licensing, binge-drinking and the cheap sale of alcohol in supermarkets. In doing so, he shows that concerns over drinking have always been inextricably tied to broader questions about national identity, individual freedom and the relationship between government and the market. He argues that in order to properly understand the cultural status of alcohol we need to consider what attitudes to drinking tell us about the principles that underpin our modern, liberal society.
The Politics of Alcohol presents a wide-ranging, accessible and critically illuminating guide to the social, political and cultural history of alcohol in England. Covering areas including law, public policy, medical thought, media representations and political philosophy, it will provide essential reading for anyone interested in the history of alcohol consumption, alcohol policy or the complex social questions posed by drinking today." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 5449 .E5 N53 2009

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The Politics of Food in Modern Morocco.
The Politics of Food in Modern Morocco cover image By Stacy E. Holden.
Gainesville, FL: University Press of Florida, ©2009.
"Unlike most other countries in the Middle East and North Africa, Morocco has had a stable government for centuries. Even when it was a French protectorate (1912-56), the Alaouite Sultans wielded centralized power. The reasons why are the subject of Stacy Holden's book, and the answers may come as a surprise. Holden successfully argues that, rather than the importance of a theocratic government to the citizenry, the key factor in the government's stability is its ability to provide food to its people in an equitable manner, despite arid conditions. Further, without apologizing for abuses of power, she suggests that an authoritative government may be the most logical form of government in the semi-arid lands of the Arab-Islamic world. She offers a new interpretation of Moroccan history by demonstrating the ways in which the French policies regarding food distribution were consistent with those of the precolonial Sultans.
In Holden's telling, it was the weaknesses of the French government - especially when faced with local drought and global recession that bankrupted the government - that led to its inability to provide food to the people and subsequently to the rise of popular nationalism." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9017 .M82 H65 2009

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"The Politics of pork and the rituals of rice."
By Joachim Voss.
Chapter In: Beyond the New Economic Anthropology.
Edited by John Clammer.
New York, NY: St. Martin's Press, 1987.
A paper copy of the book that contains this chapter is held by the UT Arlington Libraries; the location and call number are below.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 98 .C9 L25 1960

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"Politics on your plate: Building and burning bridges across organic, vegetarian, and vegan discourse."
By Laura K. Hahn and Michael S. Bruner.
Chapter In: The Rhetoric of Food: Discourse, Materiality, and Power.
Edited by Joshua J. Frye and Michael S. Bruner.
New York, NY: Routledge, ©2012.
Series: Routledge Studies in Rhetoric and Communication; 9.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .R48 2012

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Potato: A History of the Propitious Esculent.
Potato: A History of the Propitious Esculent cover image By John Reader.
New Haven, CT: Yale University Press, 2009.
"The potato--humble, lumpy, bland, familiar--is a decidedly unglamorous staple of the dinner table. Or is it? John Reader's narrative on the role of the potato in world history suggests we may be underestimating this remarkable tuber. From domestication in Peru 8,000 years ago to its status today as the world's fourth largest food crop, the potato has played a starring--or at least supporting--role in many chapters of human history. In this witty and engaging book, Reader opens our eyes to the power of the potato.
Whether embraced as the solution to hunger or wielded as a weapon of exploitation, blamed for famine and death or recognized for spurring progress, the potato has often changed the course of human events. Reader focuses on sixteenth-century South America, where the indigenous potato enabled Spanish conquerors to feed thousands of conscripted native people; eighteenth-century Europe, where the nutrition-packed potato brought about a population explosion; and today's global world, where the potato is an essential food source but also the world's most chemically-dependent crop. Where potatoes have been adopted as a staple food, social change has always followed. It may be 'just' a humble vegetable, John Reader shows, yet the history of the potato has been anything but dull." - (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - SB 211 .P8 R43 2009

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"Pots, brewers, and hosts: women's power and the limits of central Andean feasting."
By Justin Jennings and Melissa Chatfield.
Chapter In: Drink, Power, and Society in the Andes.
Edited by Justin Jennings and Brenda J. Bowser.
Gainesville, FL: University Press of Florida, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2229 .D75 2009

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Prehistoric California: Archaeology and the Myth of Paradise.
Edited by L. Mark Raab and Terry L. Jones.
Salt Lake City, UT: University of Utah Press, 2004.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 78 .C15 P687 2004

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Prehistoric Food Production in North America.
Edited by Richard I. Ford.
Ann Arbor, MI: Museum of Anthropology, University of Michigan, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 98 .A3 P72 1985

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Prehistory of Agriculture: New Experimental and Ethnographic Approaches.
Edited by Patricia C. Anderson.
Prehistory of Agriculture: New Experimental and Ethnographic Approaches cover image Los Angles, CA: Institute of Archaeology, University of California, 1999.
"The twenty eight contributors to this book show how experimental and ethnographic approaches are being used to shed new light on the process of domestication, and harvesting techniques, tools and technology in the period just before and just after the appearance of agriculture. The book takes an explicity comparative approach, with chapters on SW Asia, Europe, Australia and Africa." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .A4 P7413 1999

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"'The Privilege of civilization': cultural change at the Victorian dining table."
By Annie Gray.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Processing and Impact on Active Components in Food.
Processing and Impact on Active Components in Food cover image Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
"From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development.
There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well." - (publisher's description)
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"Processing and Utilization of Jackfruit Seeds."
By Charu Lata Mahanta and Dipankar Kalita.
Chapter In: Processing and Impact on Active Components in Food.
Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
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Purity and Danger: An Analysis of Concepts of Pollution and Taboo.
By Mary Douglas.
London, UK; Boston, MA: Routledge and Kegan Paul, ©1966, 1980 printing.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 494 .D6 1980

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Que Vivan los Tamales!: Food and the Making of Mexican Identity.
By Jeffrey M. Pilcher.
Albuquerque, NM: University of New Mexico Press, 1998.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 716 .M4 P54 1998

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"A Rat by any other name: conflicting definitions of 'dinner' in Belize, Central America."
By Helen R. Haines.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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The Raw and the Cooked.
By Claude Lévi-Strauss; translated from the French by John and Doreen Weightman.
Chicago, IL: University of Chicago Press, 1983.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2519.3 .R3 L4813 1983

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Reclaiming Breastfeeding for the United States: Protection, Promotion and Support.
By Karin Cadwell with Cindy Turner-Maffei.
Boston, MA: Jones and Bartlett Publishers, ©2002.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RJ 216 .C23 2002

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Reconstructing Ancient Maya Diet.
Edited by Christine D. White.
Salt Lake City, UT: University of Utah Press, 1999.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 1435.3 .F7 R43 1999

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"Reinventing Local Food Culture in an Afro-Caribbean Community in Costa Rica."
By Mona Nikolic.
Chapter In: Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Klob.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
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Remembrance of Repasts: An Anthropology of Food and Memory.
By David Evan Sutton.
Oxford, UK; New York, NY: Berg, 2001.
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"Renaissance Landscape and Food."
By James H.S. McGregor.
Chapter In: Back to the Garden: Nature and the Mediterranean World from Prehistory to the Present.
By James Harvey S. McGregor.
New Haven, Connecticut: Yale University Press, 2015.
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Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century cover image Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Ntrition, and Culture, Volume 3.
"Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes." - (publisher's description)
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"Representations of Caribbean Food in U.S. Popular Culture."
By Fabio Parasecoli.
Chapter In: Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloβ.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
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The Restaurants Book: Ethnographies of Where We Eat.
Edited by David Beriss and David Sutton.
The Restaurants Book: Ethnographies of Where We Eat cover image Oxford, England; New York, NY: Berg, 2007.
"Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .U5 R47 2007

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The Rhetoric of Food: Discourse, Materiality, and Power.
The Rhetoric of Food: Discourse, Materiality, and Power cover image Edited by Joshua J. Frye and Michael S. Bruner.
New York, NY: Routledge, ©2012.
Series: Routledge Studies in Rhetoric and Communication; 9.
"This book focuses on the rhetoric of food and the power dimensions that intersect this most fundamental but increasingly popular area of ideology and practice, including politics, culture, lifestyle, identity, advertising, environment, and economy. The essays visit a rich variety of dominant discourses and material practices through a range of media, channels, and settings including the White House, social movement rhetoric, televisual programming, urban gardens, farmers markets, domestic and international agriculture institutions, and popular culture. Rhetoricians address the cultural, political, and ecological motives and consequences of humans' strategic symbolizing and attendant choice-making, visiting discourses and practices that have impact on our species in their producing, distributing, regulating, marketing, packaging, consuming, and talking about food. The essays in this book are representative of dominant and marginal discourses as well as perennial issues surrounding the rhetoric of food and include macro-, meso-, and micro-level analyses and case studies, from international neoliberal trade policies to media and social movement discourse to small group and interactional dynamics. This volume provides an excellent range and critical illumination of rhetoric's role as both instrumental and constitutive force in food representations, and its symbolic and material effects." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 407 .R48 2012

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Rice and Beans: A Unique Dish in a Hundred Places.
Rice and Beans: A Unique Dish in a Hundred Places cover image Edited by Richard Wilk and Livia Barbosa.
London, UK: Berg Publishers, 2012.
"Rice and Beans is a book about the paradox of local and global. On one hand, this is a globe-spanning dish, a simple source of complete nutrition for billions of people in hundreds of countries. On the other hand in every place people insist that rice and beans is a local invention, deeply rooted in a particular history and culture. How can something so universal also be so particular? The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building, which combine to make rice and beans a powerful substance and symbol of the relationship between food and culture." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .R54 2012

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"Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life."
By Kwang Ok Kim.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"The Rise of the Organic Foods Movement as a Transnational Phenomenon."
By Tomas Larsson.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Ritual Meals and Polemics in Antiquity."
By Ingvild Sœlid Gilhus.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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"The Role of Food in the Life of Christians in the Roman Empire."
By Morten Warmind.
Chapter In: Commensality: From Everyday Food to Feast.
Edited by Susanne Kerner, Cynthia Chou, and Morten Warmind.
London, UK; New York, NY: Bloomsbury Academic, 2015.
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Royal Taste: Food, Power and Status at the European Courts after 1789.
Royal Taste: Food, Power and Status at the European Courts after 1789 cover image Edited by Daniëlle de Vooght.
Farnham, Surrey, UK; Burlington, VT, USA: Ashgate Pub., ©2011.
"The explicit association between food and status was, academically speaking, first acknowledged on the food production level. He who owned the land, possessed the grain, he who owned the mill, had the flour, he who owned the oven, sold the bread. However, this conceptualization of power is dual; next to the obvious demonstration of power on the production level is the social significance of food consumption. Consumption of rich food - in terms of quantity and quality - was, and is, a means to show one's social status and to create or uphold power. This book is concerned with the relationship between food consumption, status and power. Contributors address the 'old top' of society, and consider the way kings and queens, emperors and dukes, nobles and aristocrats wined and dined in the rapidly changing world of the late eighteenth and nineteenth centuries, where the bourgeoisie and even the 'common people' obtained political rights, economic influence, social importance and cultural authority. The book questions the role of food consumption at courts and the significance of particular foodstuffs or ways of cooking, deals with the number of guests and their place at the table, and studies the way the courts under consideration influenced one another. Topics include the role of sherry at the court of Queen Victoria as a means of representing middle class values, the use of the truffle as a promotional gift at the Savoy court, and the influence of European culture on banqueting at the Ottoman Palace. Together the volume addresses issues of social networks, prestige, politics and diplomacy, banquets and their design, income and spending, economic aims, taste and preference, cultural innovations, social hierarchies, material culture, and many more social and cultural issues. It will provide a useful entry into food history for scholars of court culture and anyone with an interest in modern cultural history." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .E8 R69 2011

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The Sacred Cow and the Abominable Pig: Riddles of Food and Culture.
By Marvin Harris.
New York, NY: Simon & Schuster, 1987.
Notes: originally published as: Good to Eat.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .H36 1987

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Sacred Cow, Mad Cow: A History of Food Fears, American edition.
By Madeleine Ferrières; translated by Jody Gladding.
Sacred Cow, Mad Cow: A History of Food Fears cover image New York, NY: Columbia University Press, 2006.
"In times of scarcity, fear of hunger or shortage is the primary cause of food-related anxiety. In times of plenty, fear of unwholesome food predominates. Though contemporary eaters might assume that their fears about food quality are a recent phenomenon, spawned by the cornucopia of available edibles in sprawling mega-markets, perceptions of food risk have existed for centuries. Madeleine Ferrières, a professor of social history at the University of Avignon, describes various occurrences of food-related panic in Sacred Cow, Mad Cow: A History of Food Fears. Her engaging book illustrates that virtually all foods have been called into question between the Middle Ages and the twentieth century." (Robin O'Sullivan, in H-Net book review)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RC 622 .F47613 2006

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Salt: A World History.
By Mark Kurlansky.
Salt: A World History cover image New York, NY: Walker and Co., ©2002.
"Homer called salt a divine substance. Plato described it as especially dear to the gods. Today we take salt for granted, a common, inexpensive substance that seasons food or clears ice from roads, a word used casually in expressions ('salt of the earth','take it with a grain of salt') without appreciating their deeper meaning. However, as Mark Kurlansky so brilliantly relates in his world- encompassing new book, salt--he only rock we eat--has shaped civilization from the very beginning. Its story is a glittering, often surprising part of the history of mankind. Until about 100 years ago, when modern chemistry and geology revealed how prevalent it is, salt was one of the most sought-after commodities, and no wonder, for without it humans and animals could not live. Salt has often been considered so valuable that it served as currency, and it is still exchanged as such in places today. Demand for salt established the earliest trade routes, across unknown oceans and the remotest of deserts: the city of Jericho was founded almost 10,000 years ago as a salt trading center. Because of its worth, salt has provoked and financed some wars, and been a strategic element in others, such as the American Revolution and the Civil War. Salt taxes secured empires across Europe and Asia and have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India); indeed, salt has been central to the age-old debate about the rights of government to tax and control economies." (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - TN 900 .K96 2002

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Seed to Civilization: The Story of Food.
By Charles B. Heiser, Jr.
Seed to Civilization: The Story of Food cover image Cambridge, MA: Harvard University Press, 1990.
"This is not a book about hunger. Rather it concerns mostly the plants and animals that stand between us and starvation. The subject can be called ethnobiology, the study of plants and animals in relation to humans. Ecology, the study of organisms in relation to their environment, is another of our concerns. In this case we are the organisms and the part of the environment of interest to us is the plants and animals that provide our food. In this book I begin with some consideration of the origin of agriculture and why plants and animals were domesticated. The bulk of the book is concerned with basic food plants and animals, and covers where and when they were first domesticated as well as why and how they are used. I have, however, not hesitated to stray from the principal subjects from time to time when I have felt that the digression would be of general interest to my readers. There is, for example, some mention of the uses of plants and animals for purposes other than food." (author's description)
UT Arlington - Library Collections Depository
- - S 419 .H44 1990

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Seeds of Change: Five Plants that Transformed Mankind.
By Henry Hobhouse.
New York, NY: Perennial Library, 1987.
UT Arlington - Library Collections Depository
- - SB 71 .H63 1987

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Seeds of Famine: Ecological Destruction and the Development Dilemma in the West African Sahel.
By Richard W. Franke and Barbara H. Chasin.
Montclair, NJ: Allanheld, Osmun, 1980.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HC 591 .S253 F3433

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Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961.
Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 cover image By David Strauss.
Baltimore, MD: Johns Hopkins University Press, ©2011.
"Before Julia Child's warbling voice and towering figure burst into America's homes, a gourmet food movement was already sweeping the nation. Setting the Table for Julia Child considers how the tastes and techniques cultivated at dining clubs and in the pages of Gourmet magazine helped prepare many affluent Americans for Child's lessons in French cooking.
David Strauss argues that Americans' appetite for haute cuisine had been growing ever since the repeal of Prohibition. Dazzled by visions of the good life presented in luxury lifestyle magazines and by the practices of the upper class, who adopted European taste and fashion, upper-middle-class Americans increasingly populated the gourmet movement. In the process, they came to appreciate the cuisine created by France's greatest chef, Auguste Escoffier.
Strauss's impressive archival research illuminates themes -- gender, class, consumerism, and national identity -- that influenced the course of gourmet dining in America. He also points out how the work of painters and fine printers -- reproduced here -- called attention to the aesthetic of dining, a vision that heightened one's anticipation of a gratifying experience.
In the midst of this burgeoning gourmet food movement Child found her niche. The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia's lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2853 .U5 S77 2011

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The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory, 10th anniversary edition.
The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory cover image By Carol J. Adams.
New York, NY: Continuum, 2000.
"An examination of the historical, gender, race and class implications of meat culture, making the links between the practice of butchering/eating animals and the maintenance of male dominance. This tenth anniversary edition includes a new preface by Carol Adams that answers the question she is most often asked: why did you write this book? Adams also discusses new developments in feminist thought and animal rights, and updates the statistics and information provided." - (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HV 4708 .A25 2000

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Shared Wealth and Symbol: Food, Culture, and Society in Oceania and Southeast Asia.
Edited by Lenore Manderson.
Cambridge, Cambridgeshire, UK; New York, NY: Cambridge University Press with Editions de la Maison des sciences de l'homme of Paris, France, 1986.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 663 .S49 1986

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The Sign of the Burger: McDonald's and the Culture of Power.
By Joe L. Kincheloe.
The Sign of the Burger: McDonald's and the Culture of Power cover image Philadelphia, PA: Temple University Press, 2002.
"While many books have offered simple complaints of the power of McDonald's, Joe Kincheloe explores the real ways McDonald's affects us. We see him as a young boy in Appalachia, watching the Golden Arches going up as the--hopeful--arrival of the modern into his rural world. And we travel with him around the world to see how this approach of the modern affects other people, either through excitement or through attempts at resisting McDonald's power, often in unfortunate ways. Through it all, Kincheloe makes clear, with lucidity and depth, the fact that McDonald's growth will in many ways determine both the nature of accepting and protesting its ever-expanding presence in our global world." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 945.5 .M33 K57 2002

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"Skeletal pathologies as indicators of quality and quantity of diet."
By Debra L. Martin, Alan H. Goodman, and George J. Armelagos.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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Slim Hopes: Advertising and the Obsession with Thinness.
Northampton, MA: Media Education Foundation, ©2002.
1 DVD Videodisc, 31 minutes, sound and color.
"Slim Hopes offers an in-depth analysis of how female bodies are depicted in advertising images and the devastating effects of those images on women's health. Addressing the relationship between these images and the obsession of girls and women with dieting and thinness, the program offers a new way to think about life-threatening eating disorders such as anorexia and bulimia, and a well-documented critical perspective on the social impact of advertising."--Publisher's information.
UT Arlington - Central Library, Floor 1: Reserve - Video
- - BF 697.5 .B63 S642 2002

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Slow Food: The Case for Taste.
Slow food: the case for taste cover image By Carlo Petrini. Foreword by Alice Waters and translated by William McCuaig.
New York, NY: Columbia University Press, 2003.
"In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three years later Petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the 'fast life.' Issuing a manifesto, the Movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. On a practical level, it advocates a return to traditional recipes, locally grown foods and wines, and eating as a social event. Today, with a magazine, Web site, and over 75,000 followers organized into local 'convivia,' or chapters, Slow Food is poised to revolutionize the way Americans shop for groceries, prepare and consume their meals, and think about food".(publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 631 .P474 2003

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"The Social Life of American Crayfish in Asia."
By Sidney C.H. Cheung.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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The Social Life of Coffee: The Emergence of the British Coffeehouse.
The Social Life of Coffee: The Emergence of the British Coffeehouse cover image By Brian Cowan.
New Haven, CN: Yale University Press, 2005.
"Brian Cowan provides the definitive account of the origins of coffee drinking and coffeehouse society, and in so doing he reshapes our understanding of the commercial and consumer revolutions in Britain during the long Stuart century." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 908 .C68 2005

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A Social-Psychological Perspective on Food-Related Behavior.
By Marta L. Axelson and David Brinberg.
New York, NY: Springer-Verlag, 1989.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 357 .A94 1989

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The Social Psychology of Food.
By Mark Conner and Christopher J. Armitage.
The Social Psychology of Food cover image Buckingham, England; Philadelphia, PA: Open University Press, 2002.
"Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only since the 1980s that social scientists and social psychologists in particular have paid significant attention to the important topic of food. This work reviews the research from the perspective of social psychology. Key issues are addressed such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2860 .C58 2002

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"A Social zooarchaeology of feasting: the evidence from the ritual deposit at Nopigeia, Crete."
By Kerry Harris and Yannis Hamilakis.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Socio-Economic and Cultural Aspects of Food and Food Habits in Rural Igboland.
By Linus Okere.
Ann Arbor, MI: University Microfilms, 1979.
Full Text OnLine in the eHRAF World Cultures
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A Sociology of Food & Nutrition: The Social Appetite, 2nd edition.
Sociology of Food and Nutrition: The Social Appetite cover image Edited by John Germov and Lauren Williams.
South Melbourne, Victoria; New York, NY: Oxford University Press, 2004.
"A Sociology of Food and Nutrition: The Social Appetite examines the social context of food and nutrition by exploring the socio-cultural, political, economic, and philosophical factors that influence food production and consumption. Leading authors in the field provide a contemporary analysis of the social patterns that underlie food choice" (publisher's webpage).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2855 .S63 2004

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Some Plants Used by the Bushmen in Obtaining Food or Water.
By R. Story.
Pretoria, South Africa: Government Printer, 1958.
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"Specialized meat-eating in the Holocene: and archaeological case from the frigid tropics of high-altitude Peru."
By John W. Rick and Katherine M. Moore.
Chapter In: Meat-Eating & Human Evolution.
Edited by Craig B. Stanford and Henry T. Bunn.
Oxford, England; New York, NY: Oxford University Press, 2001.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 M43 2001

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Spice: The History of a Temptation, 1st edition.
By Jack Turner.
Spice: The History of a Temptation cover image New York, NY: Knopf, 2004.
"Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king's ostentation, as a mummy's deodorant, as the last word in haute cuisine." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 406 .T87 2004

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"The Spread of Farming Culture."
By James H.S. McGregor.
Chapter In: Back to the Garden: Nature and the Mediterranean World from Prehistory to the Present.
Back to the Garden: Nature and the Mediterranean World from Prehistory to the Present cover image By James Harvey S. McGregor.
New Haven, Connecticut: Yale University Press, 2015.
"The garden was the cultural foundation of the early Mediterranean peoples; they acknowledged their reliance on and kinship to the land, and they understood nature through the lens of their diversely cultivated landscape. Their image of the garden underwrote the biblical book of Genesis and the region's three major religions.
In this important melding of cultural and ecological histories, James H. S. McGregor suggests that the environmental crisis the world faces today is a result of Western society's abandonment of the "First Nature" principle--of the harmonious interrelationship of human communities and the natural world. The author demonstrates how this relationship, which persisted for millennia, effectively came to an end in the late eighteenth century, when "nature" came to be equated with untamed landscape devoid of human intervention. McGregor's essential work offers a new understanding of environmental accountability while proposing that recovering the original vision of ourselves, not as antagonists of nature but as cultivators of a biological world to which we innately belong, is possible through proven techniques of the past." - (publisher's description)
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"Stable isotope analysis of skeletal remains from Jordan: environment, diet and societies of past southern Levant."
By Michela Sandias.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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"Stress, paleonutrition, and trace elements."
By Robert I. Gilbert.
Chapter In: The Analysis of Prehistoric Diets.
Edited by Robert I. Gilbert, Jr. and James H. Mielke.
Orlando, FL: Academic Press, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 799 .F6 A53 1985

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Sweetness and Power: The Place of Sugar in Modern History.
By Sidney Wilfred Mintz.
New York, NY: Viking, 1985.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2869 .M56 1985

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"Take it with a pinch of salt?: thinking about the cultural significance of producing and consuming salt."
By Sarah-Jane Hathaway.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past.
By Sidney Wilfred Mintz.
Boston, MA: Beacon Press, 1996.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .M58 1996

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"Termites tell the tale: globalization of an indigenous food system among Abaluyia of Western Kenya."
By Maria G. Cattell.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Terrors of the Table: The Curious History of Nutrition.
Terrors of the Table: The Curious History of Nutrition cover image By Walter Bruno Gratzer.
Oxford, England; New York, NY: Oxford University Press, 2005.
"Terrors of the Table is an absorbing account of the struggle to find the necessary ingredients of a healthy diet, and the fads and quackery that have always waylaid the unwary and the foolish when it comes to the matter of food and health. Walter Gratzer tells the tale of nutrition's heroes, heroines and charlatans with characteristic crispness and verve . . . ." "The narrative stretches from classical times to the modern day and gives a valuable historical perspective to our current understanding. It also highlights some of the problems faced by the developed world regarding health today - in particular diabetes and obesity" (publisher's webpage for the book).
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 784 .G73 2005

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"Thyroid hormone, iodine and human brain evolution."
By Sebastiano Venturi and Michel E. Bégin.
Chapter In: Human Brain Evolution: The Influence of Freshwater and Marine Food Resources.
Edited by Stephen C. Cunnane and Kathlyn M. Stewart.
Hoboken, NJ: Wiley-Blackwell, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - QP 376 .H87 2010

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To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South.
To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South cover image By Angela Jill Cooley.
Athens, Georgia: The University of Georgia Press, 2015.
Series: Southern Foodways Alliance Studies in Culture, People, and Place.
"This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues.
Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which--among other things--required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities--cooking and dining--became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress." - (publisher's description)
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Traditional Cherokee Food: Text and Illustrations.
By Janey B. Hendrix.
Park Hill, OK: Cross-Cultural Education Center, Inc., 1982.
UT Arlington - Central Library, Floor 2: US Government Pubs./Microfiche
- - ED 1.310/2: 264987

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Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany, and Use.
By Harriet V. Kuhnlein and Nancy J. Turner.
New York, NY: Gordon and Breach, ©1991.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - E 78 .C2 K92 1991

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"Trout processing in the Upper Palaeolithic?."
By Hannah Russ, Randolph Donahue, and Andrew Jones.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Uncommon Grounds: The History of Coffee and How It Transformed Our World, 1st edition.
Uncommon Grounds: The History of Coffee and How It Transformed Our World cover image By Mark Pendergrast.
New York, NY: Basic Books, 1999.
"Since its discovery in an Ethiopian rainforest centuries ago, coffee has brewed up a rich and troubled history, according to Uncommon Grounds, a sweeping book by business writer Mark Pendergrast. Over the years, the beverage has fomented revolution, spurred deforestation, enriched a few while impoverishing the many, and addicted millions with its psychoactive caffeine. Coffee is now the world's second most valuable legal commodity, behind oil. . . ." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - TX 415 .P46 1999

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"Vegetarian and Vegan Pregnancy."
By Emma Derbyshire.
Chapter In: Nutrition in Pregnancy and ChildBirth: Food for Thought.
Edited by Lorna Davies and Ruth Deery.
New York, NY: Routledge, 2014.
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Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes and 275 Photographs.
By Elizabeth Schneider; photographs by Amos Chan.
New York, NY: Morrow, 2001.
UT Arlington - Central Library, Floor 2: Reference (non-circulating)
- - TX 801 .S353 2001

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"Virgin Olive Oil: Losses of Antioxidant Polar Phenolic Compounds due to Storage, Packaging, and Culinary Uses."
By Anastasios Koidis and Dimitrios Boskou.
Chapter In: Processing and Impact on Active Components in Food.
Edited by Victor Preedy.
Amsterdam, Netherlands; Boston, MA: Elsevier/Academic Press, 2015.
Full-Text OnLine in the ScienceDirect 2014 Front List Collection
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Vitamania: Vitamins in American Culture.
By Rima Dombrow Apple.
New Brunswick, NJ: Rutgers University Press, 1996.
OnLine in the netLibrary Collection
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Weevils in the Wheat: Interviews with Virginia Ex-Slaves.
Edited by Charles L. Perdue, Jr., Thomas E. Barden, and Robert K. Phillips.
Charlottesville, VA: University Press of Virginia, 1976.
UT Arlington - Central Library, Floor 2: MultiCultural collection
- - E 444 .V57

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Weighty Issues: Fatness and Thinness as Social Problems.
Edited by Jeffery Sobal and Donna Maurer.
Hawthorne, NY: Aldine de Gruyter, 1999.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - RA 645 .O23 W45 1999

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Welfare of Food: Rights and Responsibilities in a Changing World.
Edited by Elizabeth Dowler and Catherine Jones Finer.
Welfare of Food: Rights and Responsibilities in a Changing World cover image Oxford, England: Blackwell, 2003.
"Everyone needs reliable access to safe, appropriate and healthy food; yet despite regular public pronouncements and apparent commitments by states and institutions, the reality is very different for many consumers in both rich and poor countries. This book explains why, looking at the role of food in contemporary policy, in the UK, Europe and internationally. The contributions challenge (or provide a challenge to) state, institutional and agency structures and responses to this critical issue. The book opens up new areas in social policy, providing a comprehensive and readable account of key current issues: food rights, patenting, safety, aid, choice and poverty.Food concerns are easily relegated to the private, domestic arena. This volume shows where the real powers lie, and provides some means for redressing the balance." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - HD 9000.6 .D65 2003

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Why Some Like It Hot: Food, Genes, and Cultural Diversity.
By Gary Paul Nabhan.
Why Some Like It Hot: Food, Genes, and Cultural Diversity cover image Washington, DC: Island Press/Shearwater Books, 2004.
"Do your ears burn whenever you eat hot chile peppers? Does your face immediately flush when you drink alcohol? Does your stomach groan if you are exposed to raw milk or green fava beans? If so, you are probably among the one-third of the world's human population that is sensitive to certain foods due to your genes' interactions with them. Formerly misunderstood as "genetic disorders," many of these sensitivities are now considered to be adaptations that our ancestors evolved in response to the dietary choices and diseases they faced over millennia in particular landscapes. They are liabilities only when we are "out of place," on globalized diets depleted of certain chemicals that triggered adaptive responses in our ancestors. In Why Some Like It Hot, an award-winning natural historian takes us on a culinary odyssey to solve the puzzles posed by 'the ghosts of evolution' hidden within every culture and its traditional cuisine. As we travel with Nabhan from Java and Bali to Crete and Sardinia, to Hawaii and Mexico, we learn how various ethnic cuisines formerly protected their traditional consumers from both infectious and nutrition-related diseases. We also bear witness to the tragic consequences of the loss of traditional foods, from adult-onset diabetes running rampant among 100 million indigenous peoples to the historic rise in heart disease among individuals of northern European descent. In this, the most insightful and far-reaching book of his career, Nabhan offers us a view of genes, diets, ethnicity, and place that will forever change the way we understand human health and cultural diversity. This book marks the dawning of evolutionary gastronomy in a way that may save and enrich millions of lives." (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - QH 431 .N28 2004

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"Wild Foods."
By Jules Pretty and Zareen Bharucha.
Chapter In: The Oxford Handbook of Food, Politics, and Society.
Edited by Ronald J. Herring.
New York, NY: Oxford University Press, 2015.
Series: Oxford Handbooks.
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"Wine."
By Rod Phillips.
Chapter In: Alcohol and Temperance in Modern History: An International Encyclopedia.
Edited by Jack S. Blocker, Jr., David M. Fahey, and Ian R. Tyrrell.
Santa Barbara, CA: ABC-CLIO, 2003.
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Wine: A Global History.
Wine: A Global History cover image By Marc Millon.
London, UK: Reaktion Books, 2013.
Series: Edible.
Wine: A Global History traces the long history of the most wondrous, complex, mysterious and magical of the world's beverages. The origins of wine go back to the origins of modern man, and the development and significance of this heady drink are intertwined with the roots of civilization itself.
Today, the grape vine is cultivated all around the globe, and a profusion of wines are produced and widely available. This engaging book chronicles the domestication of the wild grape vine (Vitis vinifera sativa) and the systematic cultivation of its fruit, almost uniquely suited to being fermented into an alcoholic drink, which can be stored to mature and improve with age.
From the Transcaucasus some 8,000 years ago; across the Mediterranean Sea and spreading throughout Europe with Classical Civilisation, to the New World with the Conquistadors, on to the distant lands of Australia and New Zealand and now to the burgeoning economies of India and China, Wine tells a rich story, the story of our species itself.
"The origins of wine go back to the origins of modern humankind and was considered something special, almost divine. The considerable effort, the careful nurturing and cultivation of the grape plant for several years before it is able to bear fruit, the annual cycle of work in the vineyard leading to a single, once-a-year harvest, the careful collection of the grapes and their transport, the pressing of grapes and the alcoholic fermentation to transform the juice into wine, the storage of the finished wine that ensures it does not spoil, making, such knowledge and labor of the wine-producer one of the most highly valued agricultural skills in the past and present." (publisher's description)
UT Arlington - Science & Engineering Library: Books
- - TP 549 .M55 2013

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With Bitter Herbs They Shall Eat It: Chemical Ecology and the Origins of Human Diet and Medicine.
By Timothy Johns.
Tucson, AZ: University of Arizona Press, 1990.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 476.73 .J64 1990

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Woman the Gatherer.
Edited by Frances Dahlberg.
New Haven, CT: Yale University Press, 1981.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GN 479.7 .W64

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The World According to Monsanto.
Fairfield, IA: Yes! Books, ©2008.
74 minutes; 1 DVD videodisc.
"Monsanto Company is the world's leader in agricultural chemicals, seed and genetically modified crops, as well as being one of the most controversial companies in industrial history. This film uses hitherto unpublished documents and testimonies of victims, scientists and politicians to expose Monsanto's lack of care in protecting the environment and the health of those exposed to their products. Shows how the company promoted such products as Roundup (glyphosate), bovine growth hormone, and genetically modified plants." - (publisher's description)
UT Arlington - Central Library, Floor 1: Reserve/Video
- - HD 9482 .U64 W67 2008

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The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply.
The World According to Monsanto: Pollution, Corruption, and the Control of Our Food Supply cover image By Marie-Monique Robin .
New York, NY: The New Press, 2010.
"The result of a remarkable three-year-long investigation that took award-winning journalist and documentary filmmaker Marie-Monique Robin across four continents (North and South America, Europe, and Asia), The World According to Monsanto tells the little-known yet shocking story of this agribusiness giant--the world's leading producer of GMOs (genetically modified organisms)--and how its new "green" face is no less malign than its PCB- and Agent Orange-soaked past.
Robin reports that, following its long history of manufacturing hazardous chemicals and lethal herbicides, Monsanto is now marketing itself as a "life sciences" company, seemingly convinced about the virtues of sustainable development. However, Monsanto now controls the majority of the yield of the world's genetically modified corn and soy--ingredients found in more than 95 percent of American households--and its alarming legal and political tactics to maintain this monopoly are the subject of worldwide concern.
Released to great acclaim and controversy in France, throughout Europe, and in Latin America alongside the documentary film of the same name, The World According to Monsanto is sure to change the way we think about food safety and the corporate control of our food supply." - (publisher's description)
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"Wudang Daoist Tea Culture."
By Jean DeBernardi.
Chapter In: Re-Orienting Cuisine: East Asian Foodways in the Twenty-First Century.
Edited by Kwang Ok Kim.
New York, NY: Berghahn Books, 2015.
Series: Food, Nutrition, and Culture, Volume 3.
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"'You are What You Cook.' Preparing Food, Creating Life in Treme."
By Sebastian Huber.
Chapter In: Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and its Diasporas.
Edited by Wiebke Beushausen, Anne Brüske, Ana-Sofia Commichau, Patrick Helber, and Sinah Kloβ.
Bielefeld, Germany: Transcript Verlag, 2014.
Series: Postcolonial Studies; Volume 18.
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"You are what you drink: a sociocultural reconstruction of pre-Hispanic fermented beverage use at Cerro Baúl, Moquegua, Peru."
By David J. Goldstein, Robin C. Coleman Goldstein, and Patrick R. Williams.
Chapter In: Drink, Power, and Society in the Andes.
Edited by Justin Jennings and Brenda J. Bowser.
Gainesville, FL: University Press of Florida, ©2009.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 2229 .D75 2009

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"You are what you drink in Honduras."
By Joel Palka.
Chapter In: Adventures in Eating: Anthropological Experiences in Dining from Around the World.
By Edited by Helen R. Haines and Clare A. Sammells.
Boulder, CO: University Press of Colorado, ©2010.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .A48 2010

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Zapotec Science: Farming and Food in the Northern Sierra of Oaxaca.
By Roberto Jesús González.
Zapotec Science: Farming and Food in the Northern Sierra of Oaxaca cover image Austin, TX: University of Texas Press, 2001.
"In this book, Roberto Gonzalez convincingly argues that in fact Zapotec agricultural and dietary theories and practices constitute a valid local science, which has had a reciprocally beneficial relationship with European and United States farming and food systems since the sixteenth century. Gonzalez bases his analysis upon direct participant observation in the farms and fields of a Zapotec village. By using the ethnographic fieldwork approach, he is able to describe and analyze the rich meanings that campesino families attach to their crops, lands, and animals. Gonzalez also reviews the history of maize, sugarcane, and coffee cultivation in the Zapotec region to show how campesino farmers have intelligently and scientifically adapted their farming practices to local conditions over the course of centuries." (publisher's description)
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - F 1221 .Z3 G66 2001

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"Zooarchaeological research in Apulia, southern Italy: some considerations of animal exploitation from late antiquity to the early Middle Ages."
By Antonietta Buglione.
Chapter In: Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007.
Edited by Sera Baker and others.
Totnes, England: Prospect, 2008.
Note: Food and Drink in Archaeology. (1st: 2007: University of Nottingham).
Note: Papers from the conference "Food and Drink in Archaeology," May 18-19, 2007, University of Nottingham.
UT Arlington - Central Library (Floors 3-5: A-C on 3rd; D-L 4th; P-Z 5th)
- - GT 2850 .F67 2008

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Dissertations

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Aboriginal Exploitation of Marine Food Resources.
By Osborn, Alan Joseph, Ph.D.
The University of New Mexico, 1977, 424 pages
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The Afromestizo on Mexico's Atlantic Coast: Ethnicity Through Food, Festival and Dance.
By Hall, Raymond Anthony, Ph.D.
Indiana University, 1999, 183 pages
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Ancient Roman Dining: Food Transformation, Status, and Performance.
By Feldman, Charles, Ph.D.
New York University, 2004, 308 pages
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The Archaeology of the Ifugao Agricultural Terraces: Antiquity and Social Organization.
By Acabado, Stephen B., Ph.D.
University of Hawai'i at Manoa, 2010, 282 pages
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Archaeology with Altitude: Late Prehistoric Settlement and Subsistence in the Northern Wind River Range, Wyoming.
By Adams, Richard, Ph.D.
University of Wyoming, 2010, 166 pages
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Assessing Diet and Seasonality in the Lower Pecos Canyonlands: An Evaluation of Coprolite Specimens as Records of Individual Dietary Decisions.
By Riley, Timothy E., Ph.D.
Texas A&M University, 2010, 404 pages
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An Assessment of Health in Early Historic (200 B.C. To A.D. 200) Inhabitants of Vat Komnou, Angkor Borei, Southern Cambodia: A Bioarchaeological Perspective.
By Ikehara-Quebral, Rona Michi, Ph.D.
University of Hawai'i at Manoa, 2010, 417 pages
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Audience Engagement in San Francisco's Contemporary Dance Scene: Forging Connections Through Food.
By Bell, Melissa Hudson., Ph.D.
University of California, Riverside, 2014, 339 pages
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Bioarchaeological Analysis of Diet and Nutrition during the Coles Creek Period in the Lower Mississippi Valley.
By Listi, Ginesse A., Ph.D.
Tulane University, 2008, 215 pages
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A Bioarchaeological Study of a Late Woodland Population from Michigan: Frazer-Tyra Site (20SA9).
By Muhammad, Allison June, Ph.D.
Wayne State University, 2010, 154 pages
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Bodies in Place, Bodies in Motion: Images of Immigrant Youth Negotiating Food, Location and Identity.
By Salazar, Melissa Lara, Ph.D.
University of California, Davis, 2008, 327 pages
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Bottled Poetry / Quencher of Hopes: Wine as a Symbol and as an Instrument in Safedian Kabbalah and Beyond.
By Putzu, Vadim, Ph.D.
Hebrew Union College - Jewish Institute of Religion (Ohio), 2015, 278 pages
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Bread and Home: Global Cultural Politics in the Tangible Places of Intangible Heritage (Bulgaria, Cuba, Brazil).
By Savova, Nadezhda Dimitrova., Ph.D.
Princeton University, 2013, 350 pages
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Can Anyone with Low Income Be Food Secure?: Mitigating Food Insecurity among Low Income Households with Children in the Tampa Bay Area.
By Amador, Edgar Allan., Ph.D.
University of South Florida, 2014, 217 pages
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The Canned and the Fresh: The Making and Remaking of American Food Culture.
By Hoenig, John M., Ph.D.
The Pennsylvania State University, 2014, 310 pages
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Caught in Comparisons: Japanese Salmon in an Uneven World.
By Swanson, Heather Anne, Ph.D.
University of California, Santa Cruz, 2013, 389 pages
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Cecina de Leon: The Production, Consumption and Cultural Representation of a Spanish traditional food in a global economy.
By McCormack, Alessandra Sartori, Ph.D.
The Catholic University of America, 2003, 406 pages
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Celebrating Community and Cuisine: Tradition and Change in the Sagre Festival in Italy.
By Fiumerodo, Maria Teresa, Ph.D.
University of California, Los Angeles, 2008, 214 pages
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Change and Continuity in Prehistoric Foodways: A Paleoethnobotanical Analysis of the Middle to Late Woodland Transition at the Gast Farm Site (13LA12) in Southeast Iowa.
By Dunne, Michael Thomas, Ph.D.
The University of Iowa, 2002, 341 pages
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Changing Foodways in Parakou, Benin: A Study of the Dietary Behavior of Urban Bariba and Dendi Women.
By Ryan, Josephine Caldwell, Ph.D.
Southern Methodist University, 1996, 306 pages
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The Changing Value of Food: Localizing Modernity among the Tsimane Indians of Lowland Bolivia.
By Zycherman, Ariela., Ph.D.
Columbia University, 2013, 300 pages
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Characterizing Culturally Relevant Food Preparation in the Home Food Environment: Promoting Healthy Dietary Behaviors in Mexican American Families.
By Smith, Teresa Mary, Ph.D.
University of Nebraska Medical Center, 2014, 191 pages
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Choices in the Rice Bowl: Geography of Diet in Liaoning Province, China.
By Leppman, Elizabeth Jane, Ph.D.
University of Georgia, 1997, 426 pages
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Class, Authenticity, and Consumer Modernity in Provincial China: Ritual Feasting in Luzhou, Sichuan.
By Harmon, Brian, Ph.D.
Columbia University, 2009, 326 pages
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Class Formation, Diet and Economic Transformation in Two Brazilian Fishing Communities.
By O'Leary, Christopher Michael, Ph.D.
University of Michigan, 2001, 349 pages
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Collecting Food, Cultivating Persons: Wild Resource Use in Central African Political Culture, c. 1000 B.C.E. to c. 1900 C.E.
By de Luna, Kathryn M., Ph.D.
Northwestern University, 2008, 600 pages
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Colombian Immigrant Children in the United States: Representations of Food and the Process of Creolization.
By Duque-Paramo, Maria Claudia, Ph.D.
University of South Florida, 2004, 354 pages
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Confronting Neoliberalism: Food Security and Nutrition among Indigenous Coffee-Growers in Oaxaca, Mexico.
By Sesia, Paola Maria, Ph.D.
The University of Arizona, 2002, 448 pages
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Connoisseurship of B-grade Culture: Consuming Japanese National Food Ramen.
By Fukutomi, Satomi, Ph.D.
University of Hawai'i at Manoa, 2010, 273 pages
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Consumed with Modernity and 'Tradition': Food, Women, and Ethnicity in Changing Urban Malaysia.
By Devasahayam, Theresa W., Ph.D.
Syracuse University, 2001, 449 pages
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Consuming the 'Authentic': Globalized Nostalgia and the Politics of Hybridity through Culinary Tourism and Heritage Foodways. A Case Study of Galicia, Spain.
By Ceisel, Christina Maria, Ph.D.
University of Illinois at Urbana-Champaign, 2013, 183 pages
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Consuming the "Oriental Other," Constructing the Cosmopolitan Canadian: Reinterpreting Japanese Culinary Culture in Toronto's Japanese Restaurants.
By Tanaka, Shaun Naomi, Ph.D.
Queen's University (Canada), 2008, 248 pages
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Contesting the Future of the Campo Mexicano: Food Sovereignty and the Cultural Politics of Transgenic Corn.
By Wilson, Alice Brooke, Ph.D.
The University of North Carolina at Chapel Hill, 2015, 242 pages
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Cosmopolitan food beliefs and changing eating habits in Bangkok.
By Thianthai, Chulanee, Ph.D.
University of Oregon, 2003, 267 pages
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Cuisine Worlds: Professional Cooking, Public Eating, and the Production of Culture in Contemporary Moscow.
By Shectman, Stanislav., Ph.D.
Temple University, 2012, 334 pages
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Cultivating Local: Building a Local Food System in Western North Carolina.
By Perrett, Allison S., Ph.D.
University of South Florida, 2013, 468 pages
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Cultural Factors Affecting Diet and Pregnancy Outcome of Mexican-American Adolescents.
By Gutierrez, Yolanda Monroy, Ph.D.
University of California, Berkeley, 1995, 168 pages
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Cultural Models, Grain-Farm Management, and Agricultural Nutrient Runoff: A Maryland Case Study of the Role of Culture in Nutrient-Management Policy.
By Maloney, R. Shawn, Ph.D.
University of Kansas, 2009, 251 pages
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Cultural Models of Food and Social Networks among Mexican Immigrants in the Southeast United States.
By Szurek, Sarah Marie, Ph.D.
The University of Alabama, 2011, 482 pages
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Cultural Models of Food in Cuban Miami: Roots, Yucas, and Moros.
By Groves, Katy M. Triplett., Ph.D.
The University of Alabama, 2012, 380 pages
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Cultural Perceptions of a Healthy Diet and Healthy Weight among Rural Appalachian Youth.
By Williams, Kelli J., Ph.D.
The Ohio State University, 2006, 181 pages
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Culture and Food Practices of African-American Women with Type 2 Diabetes.
By Sumlin, Lisa LaNell, Ph.D.
The University of Texas at Austin, 2014, 179 pages
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The Culture and Political Economy of Food Consumption Practices in Turkey.
By Yenal, Nuri Zafer, Ph.D.
State University of New York at Binghamton, 2000, 352 pages
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Culture Contact, Ethnicity and Food Practices of Coastal Finnmark, Norway (1200 to 1600 A.D.).
By Amundsen, Colin P., Ph.D.
City University of New York, 2008, 493 pages
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Dancing for Dollars: Producing Food and Entertaining Tourists in the Peruvian Amazon.
By Ingles, Palma Jeanne, Ph.D.
University of Florida, 2000, 254 pages
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Dental Microwear Analysis of Averbuch: A Dietary Reconstruction of a Mississippian culture.
By Muendel, Melissa Grace, Ph.D.
The University of Tennessee, 1997, 331 pages
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Eating Edo, Sensing Japan: Food Branding and Market Culture in Late Tokugawa Japan, 1780-1868.
By Shimizu, Akira, Ph.D.
University of Illinois at Urbana-Champaign, 2011, 228 pages
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Eating Potato Chips with Chopsticks: Nikkei Latin Americans Making Home, Shaping Family and Defining Selves.
By McDowell, Garrett Alexandrea, Ph.D.
Temple University, 2009, 282 pages
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Eating Soil and Air: The Culinary Avant-Garde at the Turn of the 21st Century.
By Cunningham, T. LaRae, Ph.D.
State University of New York at Binghamton, 2007, 250 pages
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Eating the Nation: Fish Sauce in the Crafting of Vietnamese Community.
By McIntyre, Kevin Todd, Ph.D.
The University of Wisconsin - Madison, 2002, 492 pages
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Ecology of Sedentary Societies without Agriculture: Paleoethnobotanical Indicators from Native California.
By Hammett, Julia Elizabeth, Ph.D.
The University of North Carolina at Chapel Hill, 1991, 274 pages
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Edible Identities: Food, Cultural Mixing and the Making of Identities on the Swahili Coast.
By Rolingher, Louise, Ph.D.
University of Alberta (Canada), 2009, 309 pages
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The Effects of Acculturation, Diet, and Workload on Bone Density in Premenopausal Mexican American Women.
By Rice, Jennifer Lynn Zonker, Ph.D.
The Ohio State University, 2004, 188 pages
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Enough for Everyone to Eat: Food, Health and the Construction of Risk in Rarotonga.
By Corey, Kristen Mildred, Ph.D.
Southern Methodist University, 2010, 305 pages
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Ethnic Identity and Diet in the Central Illinois River valley.
By Tubbs, Ryan Maureen., Ph.D.
Michigan State University, 2013, 322 pages
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Evaluating and Designing Urban Food Systems: The Role of Local Initiatives.
By Meadow, Alison Maria, Ph.D.
University of Alaska Fairbanks, 2009, 170 pages
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Evaluating Risk, Sustainability, and Decision Making in Agricultural and Land-Use Strategies at Ancient Gordion.
By Marston, John McCampbell, Ph.D.
University of California, Los Angeles, 2010, 970 pages
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Examining Social Determinants of Food Insecurity, Common Mental Disorders, and Motivations among AIDS Care Volunteers in Urban Ethiopia during the 2008 Food Crisis.
By Maes, Kenneth C., Ph.D.
Emory University, 2010, 273 pages
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Fat Talk and Related Conversation: What Women have in Mind when they Engage in Food and Body Discourse.
By Kratina, Karin M., Ph.D.
University of Florida, 2003, 325 pages
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Feasting and Communal Ritual in the Lower Mississippi Valley, AD 700-1000.
By Kassabaum, Megan Crandal, Ph.D.
The University of North Carolina at Chapel Hill, 2014, 451 pages
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The Fed Community: Food Preparation and Community at the Halaf Site of Fistikli Hoyuk, Turkey.
By Hopwood, Marie Helene, Ph.D.
State University of New York at Binghamton, 2010, 418 pages
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Fighting with Wine: Ruin, Resistance and Renewal in a Qom Community of Northern Argentina.
By Golias, Christopher A. F., Ph.D.
University of Pennsylvania, 2015, 210 pages
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A Fine Balance: Family, Food, and Faith in the Health-Worlds of Elderly Punjabi Hindu Women.
By Koehn, Sharon Denise, Ph.D.
University of Victoria (Canada), 1999, 427 pages
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Food and Lay Piety in Late Antiquity.
By Robinson, Dana, Ph.D.
The Catholic University of America, 2016, 231 pages
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Food as Medicine: Early Medieval Japanese Health and Dietary Practices during Pregnancy. A translation, analysis, and modern interpretation of Japanese medical book, written in 984 C.E.
By Satow, Yumi E., Ph.D.
University of California, Davis, 2001, 531 pages
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Food, Eating and Objects of Power: Class Stratification and Ceramic Production and Consumption in Colonial Mexico.
By Rodriguez-Alegria, Enrique R., Ph.D.
The University of Chicago, 2002, 526 pages
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Food, Economy, and Identity in the Sangro River Valley, Abruzzo, Italy, 650 B.C. - A.D. 150.
By Shelton, China P., Ph.D.
Boston University, 2009, 361 pages
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Food, Ethnoecology and Identity: In Enshi Prefecture, West Hubei, China.
By Wu, Xu, Ph.D.
University of Alberta (Canada), 2003, 388 pages
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Food, Feasts, and the Construction of Identity and Power in Ancient Tiwanaku: A Bioarchaeological Perspective.
By Berryman, Carrie Anne, Ph.D.
Vanderbilt University, 2010, 367 pages
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Food for Body and Soul: Mortuary Ritual in Shell Mounds (Laguna - Brazil).
By Klokler, Daniela M., Ph.D.
The University of Arizona, 2008, 369 pages
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Food for the Gods: The Identification of Philistine Rites of Animal Sacrifice.
By Maher, Edward F., Ph.D.
University of Illinois at Chicago, 2003, 431 pages
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Food, Gender and Power: Poor and Pregnant in New Delhi, India.
By Vallianatos, Helen, Ph.D.
University of Oregon, 2004, 341 pages
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Food Intake, Dietary Practices, and Nutritional Supplement use among the Amish.
By Carter, Gebra B. Cuyun, Ph.D.
The Ohio State University, 2008, 214 pages
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Food Production, Environment, and Culture in the Tropical Pacific: Evidence for Prehistoric and Historic Plant Cultivation in Pohnpei, Federated States of Micronesia.
By Levin, Maureece Jacqueline, Ph.D.
University of Oregon, 2015, 294 pages
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Food Sharing during the Transition to Agriculture at Neolithic Çatalhöyük, Central Anatolia.
By Demirergi, Gurcu Arzu, Ph.D.
State University of New York at Stony Brook, 2015, 264 pages
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Food-Sharing Networks in Lamalera, Indonesia: Tests of Adaptive Hypotheses.
By Nolin, David A., Ph.D.
University of Washington, 2008, 276 pages
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Forager Variability and Transitions to Food Production in Secondary Settings: Kansyore and Pastoral Neolithic Economies in East Africa.
By Prendergast, Mary Elizabeth, Ph.D.
Harvard University, 2008, 464 pages
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Foragers that Farm: A Behavioral Ecology Approach to the Economics of Corn Farming for the Fremont Case.
By Barlow, K. Renee, Ph.D.
The University of Utah, 1997, 219 pages
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Forests, Gardens, and Fisheries in an Ancient Chiefdom: Paleoethnobotany and Zooarchaeology at Sitio Drago, a Late Ceramic Phase Village in Bocas del Toro, Panama.
By Martin, Lana Sue, Ph.D.
University of California, Los Angeles, 2015, 505 pages
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The Fragility of Sobriety: Alcoholism and Masculinity in Japan.
By Christensen, Paul A., Ph.D.
University of Hawai'i at Manoa, 2010, 212 pages
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From State Collectives to Local Commons: Cooperation and Collective Action among Salmon Fishers and Reindeer Herders in Kamchatka, Russia.
By Gerkey, Andrew Patrick, Ph.D.
Rutgers The State University of New Jersey - New Brunswick, 2010, 373 pages
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Functional Diversity of Indigenous Diets in Coastal Papua New Guinea: Role in the Nutrition Transition and Noncommunicable Disease Risk.
By Owen, Patrick, Ph.D.
McGill University (Canada), 2008, 420 pages
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German Wine and the Fermentation of Modern Taste, 1850-1914.
By Goldberg, Kevin Douglas, Ph.D.
University of California, Los Angeles, 2010, 326 pages
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Good Intentions: Women, Diet, and Food Choice in "America's Finest City".
By Namie, Joylin, Ph.D.
University of California, San Diego, 2001, 382 pages
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Grain Storage and the Moral Economy in Mesopotamia (3000-2000 BC).
By Paulette, Tate Sewell, Ph.D.
The University of Chicago, 2015, 479 pages
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Healthy appetites: Diet and the Representation of Femininity in Nineteenth-Century France.
By Knowlton, Laura M., Ph.D.
Brown University, 1997, 300 pages
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Holocene Hunter-Gatherer Plant Use and Foraging Choice: A Test from Minas Gerais, Brazil.
By Shock, Myrtle Pearl, Ph.D.
University of California, Santa Barbara, 2010, 589 pages
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How do Native Hawaiian Concepts of Well-being Inform the Meaning and Social Function of Food?.
By Kuratani, Darrah Leigh Goo, D.P.H.
University of California, Los Angeles, 2015, 201 pages
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How the Devils went Deaf: Ethnomycology, Cuisine, and Perception of Landscape in the Russian North.
By Yamin-Pasternak, Sveta, Ph.D.
University of Alaska Fairbanks, 2007, 288 pages
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Huaorani Resource Use in the Ecuadorian Amazon: Hunting, food sharing, and market participation.
By Franzen, Margaret Anne, Ph.D.
University of California, Davis, 2005, 196 pages
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Human Adaptation, Food Production, and Cultural Interaction during the Formative Period in Highland Ecuador.
By Zarrillo, Sonia., Ph.D.
University of Calgary, 2012, 494 pages
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Human Dietary Response to Resource Abundance and Climate Change.
By West, Catherine Foster, Ph.D.
University of Washington, 2009, 357 pages
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Hunger of the body, Hunger of the Mind: The Experience of Food Insecurity in Rural, Non-Peninsular Malaysia.
By Cooper, Elizabeth Elliott, Ph.D.
University of South Florida, 2009, 316 pages
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Hygieia's Feast: The Making of America's Health Food Culture, 1870-1920.
By Adams, Aubrey Taylor, Ph.D.
University of California, Irvine, 2014, 155 pages
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In Questionable Taste Eating Culture, Cooking Culture in Anglophone Postcolonial Texts.
By Phillips, Delores Bobbie Jean, Ph.D.
University of Maryland, College Park, 2009, 328 pages
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In the Shadow of the Penon: A Zooarchaeological Study of Formative Diet, Economy, and Sociopolitics in the Rio Pukara Valley, Peru.
By Warwick, Matthew C., Ph.D.
The University of Wisconsin - Milwaukee, 2012, 396 pages
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"In Today'S China, You don't Starve, You're Poisoned": Consumer Welfare and Citizenship in Urban China.
By Kuever, Erika, Ph.D.
Indiana University, 2013, 251 pages
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The Influence of Maternal Fatness, Knowledge, and Diet on Infant and Young Child Feeding in Mexico.
By Monterrosa, Eva Carolina, Ph.D.
Cornell University, 2010, 183 pages
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The Intersection of Household Food Security and Economic Development among Miskitu Indians in Honduras.
By Jefferds, Mariaelena del Socorro, Ph.D.
Michigan State University, 2001, 356 pages
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Iroquoian Food Techniques and Technologies: An Examination of Susquehannock Vessel Form and Function.
By Strauss, Alisa Natalie, Ph.D.
The Pennsylvania State University, 2000, 210 pages
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Landscape Structure and Terrain-Based Hunting Range Models: Exploring Late Prehistoric Land Use in the Nutzotin Mountains, Southcentral Alaska.
By Patterson, Jody J., Ph.D.
University of Alaska Fairbanks, 2010, 375 pages
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Lithic Technology and Hunting Behaviour during the Middle Stone Age in Tanzania.
By Bushozi, Pastory Gozibert Magayane, Ph.D.
University of Alberta (Canada), 2011, 383 pages
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Local Food Production and Community Illness Narratives: Responses to Environmental Contamination and Health Studies in the Mohawk Community of Akwesasne.
By Hoover, Elizabeth, Ph.D.
Brown University, 2010, 442 pages
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Lunchtime in Loireville: Learning to become a Culturally Competent Member of French Society through Food.
By Leynse, Wendy Lee Hunnewell, Ph.D.
New York University, 2008, 444 pages
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Making Culinary Worlds: Craft, Commodity and Cuisine in American Restaurants.
By Nahigian, Jolie Nicole, Ph.D.
The University of Chicago, 2013, 400 pages
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Making of Scientific Whaling: Politics of Conservation, Science, and Culture in Japan.
By Wakamatsu, Fumitaka., Ph.D.
Harvard University, 2013, 278 pages
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"A Mass Conspiracy To Feed People" Globalizing Cities, World-Class Waste, and the Biopolitics of Food Not Bombs.
By Giles, David Henry Galen Boarder., Ph.D.
University of Washington, 2013, 255 pages
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Master of Millions: King Corn in American Culture.
By Lessens, Kelly J. Sisson, Ph.D.
University of Michigan, 2011, 485 pages
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Matzah Ball Gumbo, Gasper Goo Gefilte Fish, and Big Momma's Kreplach: Exploring Southern Jewish Foodways.
By Ferris, Marcie Cohen, Ph.D.
The George Washington University, 2003, 496 pages
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Migrant Seasonings: Food Practices, Cultural Memory, and Narratives of 'Home' among Dominican Communities in New York City.
By Marte, Lidia, Ph.D.
The University of Texas at Austin, 2008, 462 pages
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Milk and Modernity: Health and Culinary Heritage in South China.
By Mak, Sau Wa, Ph.D.
The Chinese University of Hong Kong (Hong Kong), 2012, 283 pages
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Modeling Food Security, Energy, and Climate and Cultural Impacts of a Process: the Case Study of Shea Butter in Sub-Saharan Africa.
By Naughton, Colleen Claire, Ph.D.
University of South Florida, 2016, 207 pages
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Mores of Addiction: Alcohol, Femininity, and Social Transformation in Western Ukraine.
By Murney, Maureen Ann, Ph.D.
University of Toronto (Canada), 2009, 290 pages
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Mutton in the Melting Pot: Food as Symbols of Communication Reflecting, Transmitting, and Creating Ethnic Cultural Identity among Urban Navajos.
By Gore, Kevin Allen, Ph.D.
The University of New Mexico, 1999, 250 pages
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The Nation as "Acquired Taste": On Greekness, Consumption of Food Heritage, and the Making of the New Europe.
By Yiakoumaki, Vassiliki, Ph.D.
New School University, 2003, 313 pages
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Noble Chemists and Archaeologists: Chemical Analyses of Food Residues from Ancient Maya Vessels.
By Coyston, Shannon, Ph.D.
McMaster University (Canada), 2002, 353 pages
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Paleoindian Diet and Subsistence Behavior on the Northwestern Great Plains of North America.
By Hill, Matthew Glenn, Ph.D.
The University of Wisconsin - Madison, 2001, 332 pages
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Philadelphia Foodways ca. 1750-1850: An Historical Archaeology of Cuisine.
By Schweitzer, Teagan, Ph.D.
University of Pennsylvania, 2010, 697 pages
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Plant Foods and the Dietary Ecology of Neandertals and Modern Humans.
By Henry, Amanda Georganna, Ph.D.
The George Washington University, 2010, 302 pages
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Pollen from Laguna Verde, Blue Creek, Belize: Implications for Paleoecology, Paleoethnobotany, Agriculture, and Human Settlement.
By Morse, McKenzie Leigh, Ph.D.
Texas A&M University, 2009 , 455 pages
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Prehispanic Maya Foodways: Archaeological and Microbotanical Evidence from Escalera al Cielo, Yucatan, Mexico.
By Simms, Stephanie Renee., Ph.D.
Boston University, 2014, 411 pages
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The Price of Spice: Archaeological Investigations of Colonial Era Nutmeg Plantations on the Banda Islands, Maluku Province, Indonesia.
By Jordan, Amy J., Ph.D.
University of Washington, 2016, 667 pages
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Promotion of Traditional African Vegetables in Kenya and Tanzania: A Case Study of an Intervention Representing Emerging Imperatives in Global Nutrition.
By Herforth, Anna Whitson, Ph.D.
Cornell University, 2010, 420 pages
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The Range and Variation of Human Food Selection: Adult Picky Eating.
By Kauer, Jane, Ph.D.
University of Pennsylvania, 2002, 227 pages
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A Real Belizean: Food, Identity and Tourism in Belize.
By Spang, Lyra H., Ph.D.
Indiana University, 2014, 346 pages
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Resilient Networks and and the Historical Ecology of Q'eqchi' Maya Swidden Agriculture.
By Downey, Sean S., Ph.D.
The University of Arizona, 2009, 240 pages
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Roman Agricultural Magic.
By Ager, Britta K., Ph.D.
University of Michigan, 2010, 313 pages
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Salt Pork and Roastin' Ears: Food and Cooking in a Yuchi Community.
By Myers, Donna J., Ph.D.
The University of Oklahoma, 2004, 240 pages
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Serious Feast: Vancouver Foodies in Globalized Consumer Society.
By Ambrozas, Diana, Ph.D.
Simon Fraser University (Canada), 2004, 258 pages
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The Shaping of Indigenous Environmental Behavior: Accounting for the Variation in Hunting Intensity among the Wachiperi of the Peruvian Rainforest.
By Tello Abanto, Rodolfo, Ph.D.
The American University, 2010, 305 pages
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Social Identity and Food in the Prehispanic Malpaso Valley, Zacatecas, Mexico.
By Turkon, Paula Diane, Ph.D.
Arizona State University, 2002, 442 pages
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The Socioeconomic and Cultural Significance of Food Gardening in the Vladimir Region of Russia.
By Sharashkin, Leonid, Ph.D.
University of Missouri - Columbia, 2008, 294 pages
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A Spatial Approach to Culture, Agriculture and Political Economy in the Late Nineteenth-Century Corn-Belt.
By Noll, Peter M., Ph.D.
Iowa State University, 2011, 253 pages
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Strategies Off the Menu: Gastrospaces and Negotiating Expectations of Chinese Food.
By Khouw, Vivian C.Y., Ph.D.
York University (Canada), 2010, 339 pages
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The Struggle for a Decent Meal: Household Food Consumption in Santiago de Cuba.
By Garth, Hanna., Ph.D.
University of California, Los Angeles, 2014, 274 pages
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Tamaladas and the Role of Food in Mexican-Immigrant and Mexican-American Cultures in Texas.
By Knepp, Mark Dustin, Ph.D.
State University of New York at Albany, 2010, 176 pages
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The Taphonomy of Archaeological Fish Remains: Experimental Approaches to Understanding the Effects of Natural and Cultural Processes on the Presence and Identification of Cut Marks.
By Willis, Lauren M., Ph.D.
University of Oregon, 2014, 150 pages
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A Taste for New York: Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America.
By Davis, Mitchell, Ph.D.
New York University, 2009, 290 pages
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Texts and Tastes: Food and Cultural Identity in Hispanic Writing and Film.
By Huard, Elizabeth Louise, Ph.D.
The Florida State University, 2014, 167 pages
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"They Come, but They Don't Spend as Much Money": Livelihoods, Dietary Diversity, Food Security, and Nutritional Status in Two Roatan Communities in the Wake of Global Crises in Food Prices and Finance.
By Brown, Racine Marcus., Ph.D.
University of South Florida, 2013, 571 pages
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They Were What They Ate: Food and the Construction of Social Identity in the Neolithic of Southern Jordan.
By Twiss, Katheryn Cumming, Ph.D.
University of California, Berkeley, 2003, 500 pages
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To Give and Give Not: The Evolutionary Ecology of Hunter-Gatherer Food Transfers.
By Gurven, Michael Douglas, Ph.D.
The University of New Mexico, 2000, 265 pages
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Tracing the Movement of Maize through the Analysis of Phytoliths Recovered from Food Residues in Prehistoric Pottery.
By Thompson, Robert Gordon, Ph.D.
University of Minnesota, 2011, 113 pages
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The Value of a Pint: A Cultural Economy of American Beer.
By Beckham, J. Nikol, Ph.D.
The University of North Carolina at Chapel Hill, 2014, 349 pages
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Ways to Help and Ways to Hinder: Climate, Health, and Food Security in Alaska.
By Loring, Philip A., Ph.D.
University of Alaska Fairbanks, 2010, 239 pages
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We Are Made of Our Food: Latino/a Immigration and the Practices and Politics of Eating.
By Mares, Teresa Marie, Ph.D.
University of Washington, 2010, 257 pages
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Where there is No Hunger: Food, Time, and Community in Moscow.
By Caldwell, Melissa Lynn, Ph.D.
Harvard University, 2000, 264 pages
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Woman, Nation, Food: Domesticity and the Imperial Project in "Ladies' Home Journal" Food Advertising, 1898--1899.
By Monrreal, Sahar Hayal, Ph.D.
University of Minnesota, 2008, 167 pages
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Websites

A number of websites offer aid to the researcher seeking information about food and culture. Please bring to my attention any key web resource that you feel I have overlooked; please email me at: <dillard@uta.edu>.

Top
Dental Microwear: Reconstructing Diets in Human Ancestors and Other Fossil Primates.
Created by Peter S. Ungar of the Department of Anthropology of the University of Arkansas in Fayetteville, this website deals with the microscopic scratches and pits that form on the tooth's surface.
comp.uark.edu/~pungar/
The Food Museum Online.
"The Food Museum examines what we eat and how we eat it, where it came from, how it has evolved, what its impact is on the world, and what its future may be. It researches, collects, preserves, exhibits and explains the history and social significance of the world's foods" (from the mission statement).
www.foodmuseum.com
Gastronomy Research Guide.
J. Christina Smith, a librarian at Boston University has created a bibliography which lists books and other research materials related to the study of relationship between culture and food.
www.bu.edu/library/guides/gastronomy.html
Mead Made Complicated.
Mead is an ancient alcoholic beverage made of honey, water, yeast and often fruits, and spices.
www.meadmadecomplicated.org
Not by Bread Alone: America's Culinary Heritage.
A production of the Cornell University Library's Division of Rare and Manuscript Collections, this website "explores the influences and inventions that have shaped American food habits over the past two hundred years" (from the Introduction).
rmc.library.cornell.edu/food
Origins and Evolution of Human Diet.
This web site has been established in association with a Scientific Session at the 14th International Congress of Anthropological and Ethnological Sciences in Williamsburg, Virginia, as a central repository of information and links related to the origins and evolution of human diet.
www.cast.uark.edu/local/icaes
Our Vegetable Travelers.
A web production based on Victor R. Boswell's article from an August, 1949 issue of the National Geographic. The Principal Horticulturist of the United States Department of Agriculture tells of the origins of a number of common vegges including: artichokes, beans, beets, broccoli, cabbages, carrots, cowpeas, cucumbers, eggplants, kohlrabi, muskmelons, okra, onions, parsnips, peas, peppers, potatoes, radishes, rhubarb, soybeans, squashs, tomatos, turnips, and watermelons.
aggie-horticulture.tamu.edu/plantanswers/publications/vegetabletravelers


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John James Dillard, MA, MS - - dillard@uta.edu
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