[Food Books in the Library of Dr. Michael Delahoyde
Excerpted for Class Materials.]
Adams, Carol. The Sexual Politics of Meat: A Feminist-VegetarianCritical Theory. NY: The Continuum Publishing Company, 1990.
Allen, Brigid, ed. Food: An Oxford Anthology. NY: OxfordUniversity Press, 1994.
Apicius. Cookery and Dining in Imperial Rome. Trans. JosephDommers Vehling. NY: Dover, 1977.
Bayard, Tania, trans. A Medieval Home Companion: Housekeepingin the Fourteenth Century. NY: HarperCollins, 1991.
Black, Maggie. The Medieval Cookbook. London: British MuseumPress, 1992.
Brillat-Savarin, Jean Anthelme. The Physiology of Taste.Trans. M.F.K. Fisher. San Francisco: North Point Press, 1986.
Cosman, Madeleine Pelner. Fabulous Feasts: Medieval Cookeryand Ceremony. NY: George Braziller, Inc., 1976.
Curtin, Deane W., and Lisa M. Heldke, eds. Cooking, Eating,Thinking: Transformative Philosophies of Food. Bloomington:Indiana University Press, 1992.
Dumas, Alexandre. Dumas on Food. Trans. Alan and Jane Davidson.London: Folio Society, 1978.
Fisher, M.F.K. The Art of Eating. NY: Macmillan, 1990.
Gordon, Karen Elizabeth. The Ravenous Muse: A Table of Darkand Comic Contents, a Bacchanal of Books. NY; Pantheon Books,1996.
Gross, S., ed. Food Food Food: A Feast of Great Cartoons.NY: Harper and Row, 1987.
Hiett, Constance B., and Sharon Butler. Cury on Inglysch.London: Early English Text Society, 1985.
Jacobs, Jay. The Eaten Word: The Language of Food, the Foodin Our Language. NY: Birch Lane Press, 1995.
Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads.NY: Macmillan, 1995.
Moore, Judith. Never Eat Your Heart Out. NY: North PointPress, 1997.
Nash, Ogden. Food. NY: Stewart, Tabori & Chang, 1989.
Redon, Odile, Françoise Sabban, Silvano Serventi. TheMedieval Kitchen: Recipes from France and Italy. Trans. EdwardSchneider. Chicago: University of Chicago Press, 1998.
Riley, Gillian. Painters and Food: Renaissance Recipes.San Francisco: Pomegranate Artbooks, 1993.
Sass, Lorna J. To the King’s Taste: Richard II’s Book of Feastsand Recipes Adapted for Modern Cooking. NY: Metropolitan Museumof Art, 1975.
—. To the Queen’s Taste: Elizabethan Feasts and Recipes Adaptedfor Modern Cooking. NY: Metropolitan Museum of Art, 1976.
Scapp, Ron, and Brian Seitz, eds. Eating Culture. Albany:State University of New York Press, 1998.
Schivelbusche, Wolfgang. Tastes of Paradise: A Social Historyof Spices, Stimulants, and Intoxicants. Trans. David Jacobson.NY: Pantheon Books, 1992.
Schofield, Mary Anne, ed. Cooking by the Book: Food in Literatureand Culture. Bowling Green, Ohio: The Popular Press, 1989.
Scully, D. Eleanor, and Terence Scully. Early French Cookery:Sources, History, Original Recipes and Modern Adaptations.Ann Arbor: University of Michigan Press, 1995.
Simmons, Amelia. American Cookery: or, The Art of DressingViands, Fish, Poultry and Vegetables, etc. 1796. Bedford,Massachusetts: Applewood Books, 1996.
Sokolov, Raymond. Why We Eat What We Eat: How the EncounterBetween the New World and the Old World Changed the Way Everyoneon the Planet Eats. NY; Summit Books, 1991.
Spencer, Colin. The Heretic’s Feast: A History of Vegetarianism.Hanover, NH: University Press of New England, 1995.
Visser, Margaret. The Rituals of Dinner: The Origins, Evolution,Eccentricities, and Meaning of Table Manners. NY: Grove, 1991.
Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchenand Table from 1300 to 1789. NY: Touchstone, 1996.