Bibliography for The history of food, politics and society

Achaya, K.T. (1994) Indian food: a historical companion. Delhi: Oxford University Press.

Ackerman, D. (1990) ‘“Taste”’, in A natural history of the senses. New York: Random House, pp. 125–172.

Adelman, J. (2018) ‘Invalid Cookery, Nursing and Domestic Medicine in Ireland, c. 1900’, Journal of the History of Medicine and Allied Sciences, 73(2), pp. 188–204. Available at: https://doi.org/10.1093/jhmas/jry013.

Albala, K. (2008) Pancake: a global history. London: Reaktion.

Albala, K. (2013) Routledge international handbook of food studies. 1st ed. London: Routledge. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1181122.

Albala, K. (ed.) (2014) The food history reader: primary sources. London: Bloomsbury Academic.

Allsop, K.A. and Miller, J.B. (1996) ‘Honey revisited: a reappraisal of honey in pre-industrial diets’, British Journal of Nutrition, 75(04). Available at: https://doi.org/10.1079/BJN19960155.

Ambirajan, S. (1976) ‘Malthusian Population Theory and Indian Famine Policy in the Nineteenth Century’, Population Studies, 30(1), pp. 5–14. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2173660.

American Historical Association (2014) Food in time and place: the American Historical Association companion to food history. Edited by P.H. Freedman, J.E. Chaplin, and K. Albala. Berkeley: University of California Press. Available at: https://oxfordbrookes.on.worldcat.org/oclc/876671334.

Ansari, H. (2006) ‘Mapping the Colonial: South Asians in Britain, 1857-1947’, in A postcolonial people: South Asians in Britain. London: C. Hurst & Co.

Appleby, A.B. (1980) ‘Epidemics and Famine in the Little Ice Age’, Journal of Interdisciplinary History, 10(4). Available at: https://doi.org/10.2307/203063.

Appleby, A.B., Walter, J. and Schofield, R.S. (1989) Famine, disease and the social order in early modern society. Cambridge: Cambridge University Press.

Arjun Appadurai (1988) ‘How to Make a National Cuisine: Cookbooks in Contemporary India’, Comparative Studies in Society and History, 30(1), pp. 3–24. Available at: http://www.jstor.org.oxfordbrookes.idm.oclc.org/stable/179020.

Arnold, D. (1993) ‘Social crisis and epidemic disease in the famines of nineteenth-century India.’, Social History of Medicine, 6(3), pp. 385–404. Available at: https://academic-oup-com.oxfordbrookes.idm.oclc.org/shm/article/6/3/385/1609707.

Article on the history of curry, with Lizzie Collingham (no date). Available at: https://gastropod.com/the-curry-chronicles/.

Article on the history of white bread in America (no date). Available at: https://www.npr.org/sections/thesalt/2012/03/04/147819980/american-history-baked-into-the-loaves-of-white-bread?t=1603878612743.

Ashley, B. (2004) Food and cultural studies. London: Routledge.

Atkins, P. (2005) ‘The Milk in Schools Scheme, 1934-45: “Nationalization” and Resistance’, History of Education, 34, pp. 1–21. Available at: https://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/full/10.1080/0046760042000315291.

Atkins, P.J., Lummel, P. and Oddy, D.J. (2007) Food and the city in Europe since 1800. Aldershot, England: Ashgate. Available at: https://oxfordbrookes.on.worldcat.org/oclc/317744636.

Auerbach, J.A. (1999) The Great Exhibition of 1851: a nation on display. New Haven, Conn: Yale University Press.

Barnett, L.M. (1985) British food policy during the First World War. Boston (Mass.): Allen & Unwin.

Beckett, S.T. (no date) The science of chocolate. 2nd ed. Cambridge: Royal Society of Chemistry. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1186079.

Begiato, J. (2020) Manliness in Britain, 1760-1900: bodies, emotion, and material culture. Manchester: Manchester University Press. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=2381881&site=ehost-live.

Belasco, W.J. (1989) Appetite for change: how the counterculture took on the food industry, 1966-1988. New York: Pantheon Books.

Belasco, W.J. (2008) Food: the key concepts. Oxford: Berg.

Ben Highmore (2009) ‘The Taj Mahal in the High Street’, Food, Culture & Society, 12(2), pp. 173–190. Available at: http://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/abs/10.2752/175174409X400729.

Bennett, J.M. (1996) Ale, beer, and brewsters in England: women’s work in a changing world, 1300-1600. New York: Oxford University Press.

Berger, N. (1989) The school meals service: from its beginnings to the present day. Plymouth: Northcote House.

Bickham, T. (2008) ‘Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain’, Past & Present, 198(1), pp. 71–109. Available at: https://doi.org/10.1093/pastj/gtm054.

Bordo, S. (2013) ;‘Anorexia nervosa: psychopathology as the crystallization of culture’’, in Food and culture: a reader. 3rd ed. New York: Routledge. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203079751&uid=^u.

Boserup, E., Rotberg, R.I. and Rabb, T.K. (1985) Hunger and history: the impact of changing food production and consumption patterns on society. Cambridge: Cambridge University Press.

Botsford, C. et al. (2013) Food: a culinary history from antiquity to the present. Edited by J.-L. Flandrin, M. Montanari, and A. Sonnenfeld. New York: Columbia University Press.

Bourdieu, P. (2010) Distinction: a social critique of the judgement of taste. [New ed.]. London: Routledge.

Bourke, J. (1994) ‘HOUSEWIFERY IN WORKING-CLASS ENGLAND 1860–1914’, Past and Present, 143(1), pp. 167–197. Available at: https://doi.org/10.1093/past/143.1.167.

Brown, L.K. and Mussell, K. (1984) Ethnic and regional foodways in the United States: the performance of group identity. Knoxville: University of Tennessee Press.

Buettner, E. (2008) ‘"Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain’, The Journal of Modern History, 80(4), pp. 865–901. Available at: https://doi.org/10.1086/591113.

Burnett, J. (1979) Plenty and want: a social history of diet in England from 1815 to the present day. Revised ed. London: Scolar Press.

Burnett, J. (1994) ‘The rise and decline of school meals in Britain, 1860-1990’, in The Origins and development of food policies in Europe. London: Leicester University Press. Available at: https://contentstore.cla.co.uk/secure/link?id=e77499c7-d11d-eb11-80cd-005056af4099.

Burnett, J. (2005) Plenty and want: a social history of food in England from 1815 to the present day. Third edition. London: Routledge. Available at: https://learning.oreilly.com/library/view/%7E/9780415008624/?ar.

Burnett, John1 (2006) ‘Eat Your Greens.’, History Today, 56(Issue 3), pp. 28–30. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=20039214&site=ehost-live.

Burton, D. (1993) The Raj at table: a culinary history of the British in India. London: Faber and Faber.

Bynum, C.W. (1987) Holy feast and holy fast : the religious significance of food to medieval women. Berkeley: University of California Press.

Cadbury, D. (2010) Chocolate wars: from Cadbury to Kraft - 200 years of sweet success and bitter rivalry. London: HarperPress.

Camporesi, P. (1993) The magic harvest: food, folklore, and society. Cambridge, UK: Polity Press.

Camporesi, P. (1994) Exotic brew: the art of living in the age of Enlightenment. Cambridge: Polity Press.

Camporesi, P. (1996) The land of hunger. Cambridge: Polity Press.

Camporesi, P. and Hall, J.K. (1993) The magic harvest: food, folklore and society. Cambridge: Polity Press.

Camporesi, P., Mitchell, S. and Croft-Murray, T. (1996) The land of hunger. Cambridge: Polity Press.

Camporesi, P., Woodall, C. and Camporesi, P. (1994) Exotic brew: the art of living in the age of enlightenment. Cambridge, UK: Polity Press.

Chaudhuri, N. (1992) ‘Shawls, Jewelry, Curry, and Rice in Victorian Britain’, in Western women and imperialism: complicity and resistance. Bloomington: Indiana University Press.

Claflin, K.W. and Scholliers, P. (2012) Writing food history: a global perspective. London: Berg.

Cockayne, E. (2007) Hubbub: filth, noise, & stench in England, 1600-1770. New Haven, [Conn.]: Yale University Press.

Coles, A.J. (1978) ‘The Moral Economy of the Crowd: Some Twentieth-Century Food Riots’, The Journal of British Studies, 18(01), pp. 157–176. Available at: https://doi.org/10.1086/385733.

Collingham, E.M. (2001) Imperial bodies: the physical experience of the Raj, c. 1800-1947. Cambridge, UK: Polity Press.

Collingham, E.M. (2005) Curry: a biography. London: Chatto & Windus.

Collingham, E.M. (2018) The hungry empire: how Britain’s quest for food shaped the modern world. London: Vintage.

Connell, K.H. (1962) ‘The potato in Ireland’, Past and Present, 23(1), pp. 57–71. Available at: https://doi.org/10.1093/past/23.1.57.

Counihan, C. and Van Esterik, P. (2013) Food and culture: a reader. 3rd ed. New York: Routledge. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203079751&uid=^u.

Cowan, R.S. (1976) ‘The “Industrial Revolution” in the Home: Household Technology and Social Change in the 20th Century’, Technology and Culture, 17(1). Available at: https://doi.org/10.2307/3103251.

Cowan, R.S. (no date) More work for mother: the ironies of household technology from the open hearth to the microwave. New York: Basic Books.

Crawford, W. and Broadley, H. (1938) The people’s food. London: William Heinemann.

Cullen, L.M. (1968) ‘Irish history without the potato’, Past and Present, 40(1), pp. 72–83. Available at: https://doi.org/10.1093/past/40.1.72.

Curtin, P.D. (1998) The rise and fall of the plantation complex: essays in Atlantic history. 2nd edition. Cambridge, U.K.: Press Syndicate of the University of Cambridge.

Davidson, A. (1999) The Oxford companion to food. Oxford: Oxford University Press.

Davis, M. (2002) Late Victorian holocausts: El Niño famines and the making of the Third World. London: Verso.

Diamond, J.M. (1998a) Guns, germs and steel: a short history of everybody for the last 13,000 years. London: Vintage.

Diamond, J.M. (1998b) Guns, germs and steel: a short history of everybody for the last 13,000 years. London: Vintage.

DiMeo, M. and Pennell, S. (eds) (2018) Reading and Writing Recipe Books, 1550-1800. Manchester: Manchester University Press.

Diner, H.R. (2003) Hungering for America: Italian, Irish, and Jewish foodways in the age of migration. Cambridge, Mass: Harvard University Press. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3300329.

Douglas, M. (2002) Purity and danger: an analysis of concept of pollution and taboo. London: Routledge. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203361832&uid=^u.

Douglas, M. (2013) ‘Deciphering a Meal’, in Food and culture: a reader. 3rd ed. New York: Routledge.

Drummond, J.C. (1959) The Englishman’s food: a history of five centuries of English diet. London: Readers Union.

Dwyer, R. (2004) ‘The Cultural Meaning of Food in South Asia’, South Asia Research, 24(1), pp. 5–7. Available at: https://doi.org/10.1177/0262728004042759.

Dyson, T. (1991a) ‘On the Demography of South Asian Famines: Part I’, Population Studies, 45(1), pp. 5–25. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2174991.

Dyson, T. (1991b) ‘On the Demography of South Asian Famines Part II’, Population Studies, 45(2), pp. 279–297. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2174784.

Dyson, T. and Maharatna, A. (1992) ‘Bihar Famine, 1966-67 and Maharashtra Drought, 1970-73: The Demographic Consequences’, Economic and Political Weekly, 27(26), pp. 1325–1332. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4398553.

Earle, R. (2020) Feeding the people: the politics of the potato. Cambridge, United Kingdom: Cambridge University Press.

Edwards, R.D., Williams, T.D. and Ó Gráda, C. (1994) The great famine: studies in Irish history 1845-52. Dublin: Lilliput Press.

Elizabeth Silva (2000) ‘The cook, the cooker and the gendering of the kitchen’, The Sociological Review, 48(4). Available at: https://journals-sagepub-com.oxfordbrookes.idm.oclc.org/doi/abs/10.1111/1467-954X.00235.

Engelhardt, E.S.D. (no date) A mess of greens: Southern gender and Southern food. Athens, Ga: University of Georgia Press. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3039058.

Fiddes, N. (1991) Meat, a natural symbol. London: Routledge. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=167581.

Food & foodways: June 1986 (1986). London: Harwood.

Forster, R. et al. (1979) Food and drink in history. Baltimore: Johns Hopkins University Press.

Fox, C. et al. (1992) London - world city, 1800-1840. New Haven, Conn: Yale University Press in association with the Museum of London.

Fraser, T.G. (1996) ‘Ireland and India’, in An Irish empire?: aspects of Ireland and the British Empire. Manchester: Manchester University Press.

Freedman, P.H. (2007) Food: the history of taste. Berkeley: University of California Press. Available at: http://www.loc.gov/catdir/toc/ecip0719/2007023292.html.

Freeman, S. (1989) Mutton and oysters: the Victorians and their food. London: Gollancz.

Garval, M. (2007) ‘Alexis Soyer and the Rise of the Celebrity Chef’, in D. Gigante (ed.) Romantic Gastronomies: A Volume in the Romantic Circles Praxis Series. Available at: http://www.rc.umd.edu/praxis/gastronomy/garval/garval_essay.html.

Gastropod - a podcast wtih many episodes on single foods (no date). Available at: https://gastropod.com/.

Gazeley, I. et al. (2021) ‘How hungry were the poor in late 1930s Britain?†’, The Economic History Review [Preprint]. Available at: https://doi.org/10.1111/ehr.13079.

Gentilcore, D. (2016) Food and health in early modern Europe: diet, medicine and society, 1450-1800. London: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc.

George, S. (1991) How the other half dies: the real reasons for world hunger. [Updated ed.]. London: Penguin.

Gilman, S.L. (2008) Fat: a cultural history of obesity. Cambridge: Polity.

Glanville, P. and Young, H. (2002) Elegant eating: four hundred years of dining in style. London: V & A Publications.

Goodman, S. (2018) ‘Unpalatable Truths: Food and Drink as Medicine in Colonial British India’, Journal of the History of Medicine and Allied Sciences, 73(2), pp. 205–222. Available at: https://doi.org/10.1093/jhmas/jry011.

Gray, P. (1999) Famine, land, and politics: British government and Irish society, 1843-1850. Dublin: Irish Academic Press.

Greenhalgh, P. (1988) Ephemeral vistas: the expositions universelles, great exhibitions and world’s fairs, 1851-1939. Manchester: Manchester University Press.

Hall-Matthews, D. (2005) Peasants, famine and the state in colonial western India. 1st ed. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan.

Hammond, P.W. (1993) Food and feast in medieval England. Stroud: Alan Sutton.

Hardy, A. (1994) ‘“Diagnosis, death and diet: the case of London, 1750-1909”’, in The culture of food. Oxford: Blackwell.

Harris, B. (2004) ‘Public Health, Nutrition, and the Decline of Mortality: The McKeown Thesis Revisited’, Social History of Medicine, 17(3). Available at: https://doi.org/10.1093/shm/17.3.379.

Haushofer L (2018) Aware food choices : bridging the gap between consumer knowledge about nutritional requirements and nutritional information. Cham: Springer. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9783319238562&uid=^u.

Heffernan, C. (2022) ‘State of the Field: Physical Culture’, History, 107(374), pp. 143–162. Available at: https://doi.org/10.1111/1468-229X.13258.

History of the Canadian donut (no date). Available at: https://www.hilltimes.com/2017/06/28/canadian-identity-donut-shaped/111979.

Hollows, J. (no date) ‘“The Feminist and the Cook: Julia Child, Betty Friedan and Domestic Femininity”’, in Gender and consumption: domestic cultures and the commercialisation of everyday life. Aldershot, England: Ashgate, pp. 33–48. Available at: https://contentstore.cla.co.uk/secure/link?id=ed60c5d0-dc1d-eb11-80cd-005056af4099.

Hopwood, E. (2014) ‘Beyond Sweetness: New Histories of Sugar in the Early Atlantic World’, Early American Literature, 49(2), pp. 611–615. Available at: https://doi.org/10.1353/eal.2014.0038.

Hornsey, I.S. (2003) A history of beer and brewing. Cambridge: Royal Society of Chemistry. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1185616.

Humble, N. (2005a) Culinary pleasures: cook books and the transformation of British food. London: Faber.

Humble, N. (2005b) Culinary pleasures: cookbooks and the transformation of British food. London: Faber.

Interview with Mark Kurlansky on his books Salmon and Cod (includes a video interview too) (no date). Available at: https://artsmania.ca/2020/06/19/interview-with-mark-kurlansky/.

Jackson, L. (ed.) (no date) ‘London at Dinner, or Where to Dine’, The Dictionary of Victorian London. Available at: http://www.victorianlondon.org/publications/londonatdinner.htm.

Johan Pottier (no date) ‘Savoring "The Authentic”: The Emergence of a Bangladeshi Cuisine in East London’, Food, Culture & Society, 17(1), pp. 7–26. Available at: http://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/abs/10.2752/175174413X13758634982173.

Jones, S. and Taylor, B. (2001a) ‘“Food Writing and Food Cultures: the Case of Elizabeth David and Jane Grigson”’, European Journal of Cultural Studies, 4(2). Available at: http://journals.sagepub.com.oxfordbrookes.idm.oclc.org/doi/pdf/10.1177/136754940100400204.

Jones, S. and Taylor, B. (2001b) ‘“Food Writing and Food Cultures: the Case of Elizabeth David and Jane Grigson”’, European Journal of Cultural Studies, 4(2). Available at: http://journals.sagepub.com.oxfordbrookes.idm.oclc.org/doi/pdf/10.1177/136754940100400204.

Kalra, V.S. (2000) From textile mills to taxi ranks: experiences of migration, labour and social change. Aldershot: Ashgate.

Kalra, V.S. (2004) ‘The Political Economy of the Samosa’, South Asia Research, 24(1), pp. 21–36. Available at: https://doi.org/10.1177/0262728004042761.

Kaplan, D.M. (ed.) (no date) The philosophy of food. Berkeley: University of California Press. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=816156.

Kenneth, B. (2004) Food in Painting. Reaktion Books.

Kinealy, C. (1995) ‘“Beyond revisionism: reassessing the Great Irish Famine”’, History Ireland, 3(4). Available at: https://www.historyireland.com/18th-19th-century-history/beyond-revisionism-reassessing-the-great-irish-famine/.

Kinealy, C. (1997) A death-dealing famine: the great hunger in Ireland. Chicago, Ill: Pluto Press.

Kinealy, C. (no date) This great calamity: the Irish Famine, 1845-52. Dublin: Gill & Macmillan.

Kinealy, Christine (2002) The great Irish famine: impact, ideology and rebellion. Basingstoke: Palgrave.

Kiple, K.F. and Ornelas, K.C. (2000) The Cambridge world history of food. Cambridge: Cambridge University Press.

Kushner, B. (2012) Slurp!: a Social and Culinary History of Ramen, Japan’s Favorite Noodle Soup. Leiden: Global Oriental. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1023578.

Lacey, R. (1994a) Hard to swallow: a brief history of food. Cambridge: Cambridge University Press.

Lacey, R. (1994b) Hard to swallow: a brief history of food. Cambridge: Cambridge University Press.

Last, N., Broad, R. and Fleming, S. (1981) Nella Last’s war: a mother’s diary, 1939-45. Bristol: Falling Wall Press.

Lees, R. (1988) A history of sweet and chocolate manufacture. Surbiton, Surrey: Specialised Publications.

Lees‐Maffei, G. (2007) ‘Accommodating “Mrs. Three‐in‐One”: homemaking, home entertaining and domestic advice literature in post‐war Britain’, Women’s History Review, 16(5), pp. 723–754. Available at: https://doi.org/10.1080/09612020701447772.

Lehmann, G. (2003) The British housewife: cookery books, cooking and society in eighteenth-century Britain. Totnes: Prospect Books.

Lengel, E.G. (2002) The Irish through British eyes: perceptions of Ireland in the Famine era. Westport, Conn: Praeger. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3000863.

Levene, A. (2016a) Cake: a slice of history. First Pegasus books hardcover edition. New York: Pegasus Books.

Levene, A. (2016b) Cake: a slice of history. New York: Pegasus Books.

Levenstein, H.A. (1993a) Paradox of plenty: a social history of eating in modern America. New York: Oxford University Press.

Levenstein, H.A. (1993b) Paradox of plenty: a social history of eating in modern America. New York: Oxford University Press.

Lieffers, C. (2012) ‘“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain’, Journal of Social History, (2), pp. 936–959. Available at: https://academic-oup-com.oxfordbrookes.idm.oclc.org/jsh/article/45/4/936/980305/.

Liz Young (1996) ‘Spaces for Famine: A Comparative Geographical Analysis of Famine in Ireland and the Highlands in the 1840s’, Transactions of the Institute of British Geographers, 21(4), pp. 666–680. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/622393.

LYTTON, TIMOTHY (2014) ‘Jewish Foodways and Religious Self-Governance in America: The Failure of Communal Kashrut Regulation and the Rise of Private Kosher Certification.’, Jewish Quarterly Review, 104(1), pp. 38–45. Available at: http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=94146238&site=ehost-live.

Manson, M. (2010) ‘A history of candy and of food culture in western children: sixteenth century to the present’, Young Consumers, 11(2), pp. 131–137. Available at: https://doi.org/10.1108/17473611011065818.

Marling, K.A. (1994) As seen on TV: the visual culture of everyday life in the 1950s. Cambridge, Mass: Harvard University Press.

Mason, T. (1998) ‘“Hunger ... is a very good thing: Britain in the 1930s”’, in From Blitz to Blair: a new history of Britain since 1939. London: Phoenix.

Matthew Smith (no date) ‘The nervous and allergic child: food allergy and behavioural problems in mid-twentieth-century USA’, History and Philosophy of Psychology, 18(1), pp. 3–12. Available at: https://pureportal.strath.ac.uk/en/publications/the-nervous-and-allergic-child-food-allergy-and-behavioural-probl.

McKee, F. (1997) ‘The popularization of milk as a beverage during the 1930s’, in Nutrition in Britain: science, scientists, and politics in the twentieth century. London: Routledge, pp. 123–141.

McLoughlin, S. (2006) ‘Writing a BrAsian City: "Race”, Culture and Religion in Accounts of Postcolonial Bradford’, in A postcolonial people: South Asians in Britain. London: C. Hurst & Co.

McWilliams, M. (2014) Food & material culture: proceedings of the Oxford Symposium on Food and Cookery 2013. Totnes, Devon: Prospect Books.

Mennell, S. (1996a) All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Illini books ed. Urbana: University of Illinois Press.

Mennell, S. (1996b) All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Illini books ed. Urbana: University of Illinois Press.

Mennell, S. (1996c) All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Illini books ed. Urbana: University of Illinois Press.

Michael Owen Jones (2007) ‘Food choice, symbolism and identity: bread and butter issues for folklorists and nutrition studies’, Journal of American Folklore, 120(476), pp. 129–177. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4137687.

Mintz, S. (1996) ‘"Food and its Relationship to Concepts of Power.”’, in Tasting food, tasting freedom. Boston, Mass: Beacon.

Mintz, S.W. (1986) Sweetness and power: the place of sugar in modern history. New York: Penguin.

Montanari, M. (1994) The culture of food. Oxford: Blackwell.

Montanari, M. (2006) Food is culture. New York: Columbia University Press. Available at: http://www.loc.gov/catdir/toc/ecip0617/2006022441.html.

Montanari, M. and Brombert, B.A. (2015) Medieval tastes: food, cooking, and the table. New York: Columbia University Press. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1922299.

Moore MD (2018) Food over medicine : the conversation that could save your life. Dallas, TX: BenBella Books. Available at: https://learning.oreilly.com/library/view/food-over-medicine/9781937856571/?ar.

Morris, H.S. (1980) Portrait of a chef: the life of Alexis Soyer, sometime chef to the Reform Club. Oxford: Oxford University Press.

Morton, T. (1998) ‘“Blood Sugar”’, in Romanticism and colonialism: writing and empire, 1780-1830. Cambridge, United Kingdom: Cambridge University Press.

Mukherjee, J. (2015) Hungry Bengal: war, famine and the end of empire. Oxford [England]: Oxford University Press. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=4413941.

Nestle, M. (2013a) Food politics: how the food industry influences nutrition and health. Revised and expanded tenth anniversary edition. Berkeley, CA: University of California Press. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780520955066&uid=^u.

Nestle, M. (2013b) Food politics: how the food industry influences nutrition and health. Revised and expanded 10th anniversary edition. Berkeley, Calif: University of California Press.

Nestle, M. (2013c) Food politics: how the food industry influences nutrition and health. Revised and expanded 10th anniversary edition. Berkeley, Calif: University of California Press.

Nestle, M. and Trueman, K. (2020a) Let’s ask Marion: what you need to know about the politics of food, nutrition, and health. Oakland, California: University of California Press. Available at: https://www-degruyter-com.oxfordbrookes.idm.oclc.org/california/view/title/580905.

Nestle, M. and Trueman, K. (2020b) Let’s ask Marion: what you need to know about the politics of food, nutrition, and health. Oakland, California: University of California Press. Available at: https://www-degruyter-com.oxfordbrookes.idm.oclc.org/california/view/title/580905.

Newell, Andrew and Ian Gazeley (2012) ‘The First World War and Working-Class Food Consumption in Britain’, Working Paper Series, Department of Economics, University of Sussex [Preprint]. Available at: http://econpapers.repec.org/paper/sussusewp/5012.htm.

Nielsen, D. (2021) ‘Inventing a Space to Speak: Ethos , Agency and United States’ Woman Suffrage Cookbooks (1886‐1916)’, Gender & History [Preprint]. Available at: https://doi.org/10.1111/1468-0424.12530.

Nielsen, D. (2022) ‘Inventing a Space to Speak: Ethos , Agency and United States’ Woman Suffrage Cookbooks (1886–1916)’, Gender & History, 34(1), pp. 59–76. Available at: https://doi.org/10.1111/1468-0424.12530.

Ó Gráda, C. and Economic History Society (1995) The great Irish famine. 1st Cambridge University Press ed. Cambridge: Cambridge University Press.

Ó Gráda, C. and Eiríksson, A. (2006) Ireland’s great famine: interdisciplinary perspectives. Dublin: University College Dublin Press.

Oddy, D.J. (2003a) From plain fare to fusion food: British diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press. Available at: http://www.loc.gov/catdir/toc/fy037/2002153717.html.

Oddy, D.J. (2003b) From plain fare to fusion food: British diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press. Available at: http://www.loc.gov/catdir/toc/fy037/2002153717.html.

Oddy, D.J. (2003c) From plain fare to fusion food: British diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press. Available at: http://www.loc.gov/catdir/toc/fy037/2002153717.html.

Oddy, D.J. and International Commission for Research into European Food History. Symposium (2016) The rise of obesity in Europe: a twentieth century food history. Edited by D.J. Oddy, P.J. Atkins, and V. Amilien. London: Routledge. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=5207766.

Paarlberg, R.L. (2013) Food politics: what everyone needs to know. Second edition. New York: Oxford University Press.

Panikos, P. (2008a) Spicing Up Britain. Reaktion Books. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=449431.

Panikos, P. (2008b) Spicing Up Britain. Reaktion Books. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=449431.

Parry, J. (1985) ‘Death and Digestion: The Symbolism of Food and Eating in North Indian Mortuary Rites’, Man, 20(4). Available at: https://doi.org/10.2307/2802753.

Parvathi Raman (2011) ‘"Me in Place, and the Place in Me”’, Food, Culture & Society, 14(2), pp. 165–180. Available at: http://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/abs/10.2752/175174411X12893984828674.

Pennell, S. (1999) ‘“The material culture of food in early modern England, c.1650-1750”’, in The familiar past?: archaeologies of later historical Britain. London: Routledge. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=168869.

Pennell, S. (2000a) ‘‘ "Great quantities of gooseberry pye and baked clod of beef”: victualling and eating out in early modern London’’, in Londinopolis: essays in the cultural and social history of early modern London. Manchester: Manchester University Press, pp. 228–259.

Pennell, S. (2000b) ‘‘ "Great quantities of gooseberry pye and baked clod of beef”: victualling and eating out in early modern London’’, in Londinopolis: essays in the cultural and social history of early modern London. Manchester: Manchester University Press, pp. 228–259.

Peter Clark (1988) ‘The “Mother Gin” Controversy in the Early Eighteenth Century’, Transactions of the Royal Historical Society, 38, pp. 63–84. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/3678967.

Peter Gray (2006) ‘Famine and Land in Ireland and India, 1845-1880: James Caird and the Political Economy of Hunger’, Historical Journal, 49(1), pp. 193–215. Available at: https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4091745.

PILCHER, JEFFREY M.1 (2016) ‘The Embodied Imagination in Recent Writings on Food History.’, American Historical Review, 121(3), pp. 861–887. Available at: http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=116185885&site=ehost-live.

Póirtéir, C. (1995) The great Irish famine. Dublin: Mercier Press.

Pollan, M. (2009) In defence of food: the myth of nutrition and the pleasures of eating. New [ed.]. London: Penguin.

‘Public Historian: Special issue on food in public history’ (2012) The Public Historian, 34(2). Available at: https://doi.org/10.1525/tph.2012.34.2.cover.

Pugh, M. (1992) Women and the women’s movement in Britain, 1914-1959. Basingstoke: Macmillan Education.

Pullar, P. (1977) Consuming passions: a history of English food and appetite. London: Book Club Associates.

Rahn, M. (2006) ‘Laying a Place at the Table: Creating Public Foodways Models from Scratch’, Journal of American Folklore, 119(471), pp. 30–46. Available at: https://doi.org/10.1353/jaf.2006.0009.

Revel, J.F. (1982) Culture and cuisine: a journey through the history of food. Garden City, N.Y.: Doubleday.

Review of Gilly Lehmann’s book in the Guardian (no date). Available at: https://www.theguardian.com/books/2003/aug/02/featuresreviews.guardianreview5.

Ross, S. and Imperial War Museum (Great Britain) (2002) Rationing. London: Evans [in association with] the Imperial War Museum.

Roy, T. (no date) "Were Indian famines natural or man-made?”. Available at: http://www.lse.ac.uk/Economic-History/Assets/Documents/WorkingPapers/Economic-History/2016/WP243.pdf?from_serp=1.

Sara, P. (2017) ‘Getting down from the table: early modern foodways and material culture’, in C. Richardson, T. Hamling, and D.R.M. Gaimster (eds) The Routledge handbook of material culture in early modern Europe. London: Routledge/Taylor & Francis Group.

Semba, R.D. (2012) ‘The discovery of the vitamins.’, Int J Vitam Nutr Res., 82, pp. 310–315. Available at: https://econtent.hogrefe.com/doi/10.1024/0300-9831/a000124.

Shapin, S. (2010) ‘How to eat like a gentleman: dietetics and ethics in early modern England’, in Never pure: historical studies of science as if it was produced by people with bodies, situated in time, space, culture, and society, and struggling for credibility and authority. Baltimore, Md: Johns Hopkins University Press.

Shapin, S. (2018) ‘Was Luigi Cornaro a Dietary Expert?’, Journal of the History of Medicine and Allied Sciences, 73(2), pp. 135–149. Available at: https://doi.org/10.1093/jhmas/jry007.

Shapiro, L. (1986) Perfection salad: women and cooking at the turn of the century. New York: Farrar, Straus, and Giroux.

Shapiro, L. (1987) Perfection salad: women and cooking at the turn of the century. 1st Owl book ed. New York: Holt.

Shephard, S. (2000) Pickled potted and canned: the story of food preserving. London: Headline.

Shipple, A.C. (2010) ‘“Into every home, into every body”: organicism and anti-statism in the British anti-fluoridation movement, 1952-1960.’, Twentieth Century British History, 21(3), pp. 330–349. Available at: https://academic-oup-com.oxfordbrookes.idm.oclc.org/tcbh/article/21/3/330/1720496/.

Siporin, S. (1994) ‘From Kashrut to Cucina Ebraica: The Recasting of Italian Jewish Foodways’, The Journal of American Folklore, 107(424). Available at: https://doi.org/10.2307/541204.

Sitwell, W. and Hom, K. (2012) A history of food in 100 recipes. London: Collins.

Smith, D.F. (1997) Nutrition in Britain: science, scientists, and politics in the twentieth century. London: Routledge.

Smith, M. (2012) Hyperactive: the controversial history of ADHD. London: Reaktion Books.

Smith, M. (2017) ‘Hyperactive Around the World? The History of ADHD in Global Perspective’, Social History of Medicine [Preprint]. Available at: https://doi.org/10.1093/shm/hkw127.

Smith, S.D. (1996) ‘Accounting for Taste: British Coffee Consumption in Historical Perspective’, Journal of Interdisciplinary History, 27(2). Available at: https://doi.org/10.2307/205154.

Snodgrass, M.E. (2005) Encyclopedia of kitchen history. London: Fitzroy Dearborn. Available at: https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=199781.

Solmonson, L.J. (2012) Gin: a global history. London: Reaktion.

SOLOMON, EILEEN (2014) ‘More Than Recipes: Kosher Cookbooks as Historical Texts.’, Jewish Quarterly Review, 104(1), pp. 24–37. Available at: http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=94146237&site=ehost-live.

Standage, T. (2009) An edible history of humanity. London: Atlantic.

Stewart, J. (2001) ‘The campaign for school meals in Edwardian Scotland’, in Child welfare and social action in the nineteenth and twentieth centuries: international perspectives. Liverpool: Liverpool University Press.

Stuyvenberg, J.H.V. (1969) Margarine: an economic, social and scientific history, 1869-1969. Liverpool: Liverpool U.P.

Styles, J. and Vickery, A. (no date) Gender, taste, and material culture in Britain and North America, 1700-1830. New Haven, CT: Yale Center for British Art.

Tannahill, R. (1988) Food in history. New, fully rev. & upd. ed. London: Penguin.

Terri Rolfson (2017) ‘Curries, Chutneys, and Imperial Britain’, Constellations, 8(2), pp. 1–9. Available at: https://journals.library.ualberta.ca/constellations/index.php/constellations/article/view/29329/21344.

Thirsk, J. (2006) Food in early modern England: phases, fads, fashions, 1500-1760. London: Hambledon Continuum.

Thomas, K. (1978) Religion and the decline of magic: studies in popular beliefs in sixteenth and seventeenth century England. Harmondsworth: Penguin Books.

Thomas Prasch (2008) ‘Eating the World: London in 1851’, Victorian Literature and Culture, 36(2), pp. 587–602. Available at: http://www.jstor.org.oxfordbrookes.idm.oclc.org/stable/40347206.

Thorne, S. (1986) The history of food preservation. Parthenon.

Tillman-Healy, L.M. (1996) ‘“A Secret Life in a Culture of Thinness: Reflections on Body, Food and Bulimia”’, in Composing ethnography: alternative forms of qualitative writing. Walnut Creek: Sage.

Toussaint-Samat, M. (1992) A history of food. Oxford: Blackwell.

Varman, R. (2017) ‘Curry’, Consumption Markets & Culture, 20(4), pp. 350–356. Available at: https://doi.org/10.1080/10253866.2016.1185814.

Vernon J (2005) ‘The ethics of hunger and the assembly of society: the techno-politics of the school meal in modern Britain.’, American Historical Review, 110(3). Available at: https://academic-oup-com.oxfordbrookes.idm.oclc.org/ahr/article/110/3/693/136741/.

Vernon, J. (2007a) Hunger: a modern history. Cambridge, Mass: Belknap.

Vernon, J. (2007b) Hunger: a modern history. Cambridge, Mass: Belknap.

Vessey, D. (2021) ‘Words as well as Deeds: The Popular Press and Suffragette Hunger Strikes in Edwardian Britain’, Twentieth Century British History, 32(1), pp. 68–92. Available at: https://doi.org/10.1093/tcbh/hwaa031.

Visser, M. (1989) Much depends on dinner: the extraordinary history and mythology, allure and obsessions, perils and taboos of an ordinary meal. London: Penguin.

Voutilainen, M. (2022) ‘Income inequality and famine mortality: Evidence from the Finnish famine of the 1860s’, The Economic History Review, 75(2), pp. 503–529. Available at: https://doi.org/10.1111/ehr.13095.

Warner, J. (2002) Craze: gin and debauchery in an age of reason : consisting of a tragicomedy in three acts in which high and low are brought together, much to their mutual discomfort. New York: Random House Trade Paperbacks.

Weatherill, L. (1988) Consumer behaviour and material culture in Britain, 1660-1760. London: Routledge. Available at: https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203442296&uid=^u.

Weaver, W.W. (1983) Sauerkraut Yankees: Pennsylvania-German foods and foodways. Philadelphia: University of Pennsylvania Press.

Webster, C. (1997) ‘Government policy on school meals and welfare foods, 1939-70’, in Nutrition in Britain : science, scientists, and politics in the twentieth century. London ; New York: Routledge, pp. 190–213.

Welshman J (1997) ‘School meals and milk in England and Wales, 1906-45.’, Medical History, 41. Available at: https://search-proquest-com.oxfordbrookes.idm.oclc.org/docview/229720399?accountid=13041.

Whipple, A. (2010) ‘“Into every home, into every body”: organicism and anti-statism in the British anti-fluoridation movement, 1952-1960.’, Twentieth Century British History, 21(3), pp. 330–349. Available at: https://academic-oup-com.oxfordbrookes.idm.oclc.org/tcbh/article/21/3/330/1720496/.

Whittle, J. and Griffiths, E. (2012) Consumption and gender in the early seventeenth-century household: the world of Alice Le Strange. 1st ed. Oxford: Oxford University Press.

Wilson, C.A. (1984) Food and drink in Britain: from the Stone Age to recent times. Harmondsworth: Penguin.

Wilson, P.K. and Hurst, W.J. (no date) Chocolate as medicine: a quest over the centuries. Cambridge, UK: RSC Publishing.

Zahedieh, N. (2009) ‘“Economy”’, in The British Atlantic world, 1500-1800. 2nd ed. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan.

Zlotnick, S. (1996) ‘Domesticating Imperialism: Curry and Cookbooks in Victorian England’, Frontiers: A Journal of Women Studies, 16(2/3). Available at: https://doi.org/10.2307/3346803.

Zlotnick, S. (no date) ‘On the Publication of Isabella Beeton’s “Book of Household Management”, 1861’, BRANCH: Britain, Representation and Nineteenth-Century History. Ed. Dino Franco Felluga. Extension of Romanticism and Victorianism on the Net. Available at: http://www.branchcollective.org/?ps_articles=susan-zlotnick-on-the-publication-of-isabella-beetons-book-of-household-management-1861.

ZWEINIGER-BARGIELOWSKA, I. (1993) ‘Bread Rationing in Britain, July 1946–July 1948’, Twentieth Century British History, 4(1), pp. 57–85. Available at: https://doi.org/10.1093/tcbh/4.1.57.

Zweiniger-Bargielowska, I. (1994) ‘Rationing, austerity and the Conservative party recovery after 1945’, The Historical Journal, 37(1), pp. 173–197. Available at: https://doi.org/10.1017/S0018246X00014758.

Zweiniger-Bargielowska, I. (2002a) Austerity in Britain: rationing, controls, and consumption, 1939-1955. Oxford: Oxford University Press.

Zweiniger-Bargielowska, I. (2002b) ‘Austerity in Britain: rationing, controls, and consumption, 1939-1955’, in. Oxford: Oxford University Press. Available at: https://contentstore.cla.co.uk/secure/link?id=fc2ed72f-905c-eb11-b9ed-281878520afa.

Bibliography for The history of food, politics and society BETA