| Further Reading |
| Allen, Gary. The Resource Guide for Food Writers. New York: Routledge, 1999. |
| Ashley, Bob, Joanne Hollows, Steve Jones and Ben Taylor, eds. Food and Cultural Studies. London; New York: Routledge, 2004. |
| Atkins, Peter and Ian Bowler. Food in Society: Economy, Culture, Geography. London: Arnold, 2001. |
| Belasco, Warren J. Appetite for Change: How the Counterculture Took on the Food Industry, 1966-1988. New York: Pantheon, 1989. |
| Brenner, Leslie. American Appetite: The Coming of Age of a National Cuisine. New York: Perennial, 2000. |
| Brillat-Savarin, J.A. The Philosopher in the Kitchen. Trans. Anne Drayton. London: Penguin, 1994. |
| Burnett, John. Liquid Pleasures: A Social History of Drinks in Modern Britain. London: Routledge, 1999. |
| Burnett, John. England Eats Out: A Social History of Eating Out in England from 1830 to the Present. Harlow: Pearson Education Limited, 2004. |
| Camporesi, Piero. The Magic Harvest: Food, Folklore and Society. Oxford: Polity Press, 1993. |
| Critser, Greg. Fat Land: How Americans Became the Fattest People in the World. Boston and New York: Houghton Mifflin, 2003. |
| David, Elizabeth. An Omelette and a Glass of Wine. Harmondsworth: Penguin, 1986. |
| Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French Cuisine. Chicago; London: The University of Chicago Press, 2004. |
| Fiddes, Nick. Meat: A Natural Symbol. London: Routledge, 1991. |
| Flandrin, Jean-Louis, Massimo Montanari and Albert Sonnenfeld, eds. Food: A Culinary History from Antiquity to the Present. New York: Columbia University Press, 1999. |
| Freedman, Paul, ed. Food: The History of Taste. Berkeley: University of California Press, 2007. |
| Grant, Mark. Roman Cookery: Ancient Recipes for Modern Kitchens. London: Serif, 1999. |
| Kass, Leon R. The Hungry Soul: Eating and the Perfecting of Our Nature. Chicago: University of Chicago Press, 1999. |
| Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993. |
| Montanari, Massimo. Food is Culture. Trans. Albert Sonnenfeld. New York: Columbia University Press, 2006. |
| Oddy, Derek. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Woodbridge, Suffolk, and Rochester, NY: Boydell Press, 2003. |
| McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Revised ed. New York: Scribner, 2004. |
| Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana: University of Illinois Press, c1996. |
| Montanari, Massimo. The Culture of Food. Oxford: Blackwell, 1996. |
| Paston-Williams, Sara. The Art of Dining: A History of Cooking and Eating. London: National Trust, 1993. |
| Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. New York: Penguin Press, 2006. |
| Pretty, Jules. Agri-Culture: Reconnecting People, Land and Nature. London and Sterling, VA: Earthscan Publications, 2002. |
| Revel, Jean-François. Culture and Cuisine: A Journey Through the History of Food. New York: Da Capo, 1982. |
| Santich, Barbara. What the Doctors Ordered: 150 Years of Dietary Advice in Australia. Melbourne: Hyland House, 1996. |
| Santich, Barbara. Looking for Flavour. Adelaide: Wakefield Press, 1996. |
| Santich, Barbara. In the Land of the Magic Pudding: A Gastronomic Miscellany. Adelaide: Wakefield Press, 2000. |
| Schlosser, Eric. Fast Food Nation: The Dark
Side of the All-American Meal. Boston: Houghton Mifflin, 2001. |
| Shaw, Timothy. The World of Escoffier. London: The Vendome Press, 1994. |
| Singer, Peter and Jim Mason. The Ethics of What We Eat. Melbourne: Text Publishing, 2006. |
| Sokolov, Raymond. Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats. New York: Summit Books, 1991. |
| Spang, Rebecca. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard: Harvard University Press, 2000. |
| Steingarten, Jeffrey. The Man Who Ate Everything. London: Headline, 1999. |
| Steingarten, Jeffrey. It Must Have Been Something I Ate. London: Headline, 2002. |
| Symons, Michael. The Pudding that Took a Thousand Cooks. Melbourne: Penguin, 1998. |
| This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Trans. Malcolm DeBevoise. New York: Columbia University Press, 2006. |
| Visser, Margaret. Much Depends on Dinner. New York: Collier Books, 1986. |
| Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. London: Chatto and Windus, 1983. |
| Willan, Anne. Great Cooks and Their Recipes From Taillevent to Escoffier. New York: McGraw-Hill, 1977. |
