Bibliography for The history of food, politics and society

Achaya, K. T. Indian Food: A Historical Companion. Delhi: Oxford University Press, 1994.

Ackerman, Diane. ‘“Taste”’. In A Natural History of the Senses, 125–72. New York: Random House, 1990.

Adelman, Juliana. ‘Invalid Cookery, Nursing and Domestic Medicine in Ireland, c. 1900’. Journal of the History of Medicine and Allied Sciences 73, no. 2 (1 April 2018): 188–204. https://doi.org/10.1093/jhmas/jry013.

Albala, Ken. Pancake: A Global History. London: Reaktion, 2008.

———. Routledge International Handbook of Food Studies. 1st ed. London: Routledge, 2013. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1181122.

———, ed. The Food History Reader: Primary Sources. London: Bloomsbury Academic, 2014.

Allsop, Karen A., and Janette Brand Miller. ‘Honey Revisited: A Reappraisal of Honey in Pre-Industrial Diets’. British Journal of Nutrition 75, no. 04 (April 1996). https://doi.org/10.1079/BJN19960155.

Ambirajan, S. ‘Malthusian Population Theory and Indian Famine Policy in the Nineteenth Century’. Population Studies 30, no. 1 (1976): 5–14. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2173660.

American Historical Association. Food in Time and Place: The American Historical Association Companion to Food History. Edited by Paul H. Freedman, Joyce E. Chaplin, and Ken Albala. Berkeley: University of California Press, 2014. https://oxfordbrookes.on.worldcat.org/oclc/876671334.

Ansari, Humayun. ‘Mapping the Colonial: South Asians in Britain, 1857-1947’. In A Postcolonial People: South Asians in Britain. London: C. Hurst & Co, 2006.

Appleby, Andrew B. ‘Epidemics and Famine in the Little Ice Age’. Journal of Interdisciplinary History 10, no. 4 (Spring 1980). https://doi.org/10.2307/203063.

Appleby, Andrew B., John Walter, and Roger S. Schofield. Famine, Disease and the Social Order in Early Modern Society. Vol. Cambridge studies in population, economy, and society in past time. Cambridge: Cambridge University Press, 1989.

Arjun Appadurai. ‘How to Make a National Cuisine: Cookbooks in Contemporary India’. Comparative Studies in Society and History 30, no. 1 (1988): 3–24. http://www.jstor.org.oxfordbrookes.idm.oclc.org/stable/179020.

Arnold, David. ‘Social Crisis and Epidemic Disease in the Famines of Nineteenth-Century India.’ Social History of Medicine 6, no. 3 (1993): 385–404. https://academic-oup-com.oxfordbrookes.idm.oclc.org/shm/article/6/3/385/1609707.

‘Article on the History of Curry, with Lizzie Collingham’, n.d. https://gastropod.com/the-curry-chronicles/.

‘Article on the History of White Bread in America’, n.d. https://www.npr.org/sections/thesalt/2012/03/04/147819980/american-history-baked-into-the-loaves-of-white-bread?t=1603878612743.

Ashley, Bob. Food and Cultural Studies. London: Routledge, 2004.

Atkins, P. J., Peter Lummel, and Derek J. Oddy. Food and the City in Europe since 1800. Aldershot, England: Ashgate, 2007. https://oxfordbrookes.on.worldcat.org/oclc/317744636.

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

Auerbach, Jeffrey A. The Great Exhibition of 1851: A Nation on Display. New Haven, Conn: Yale University Press, 1999.

Barnett, L. Margaret. British Food Policy during the First World War. Boston (Mass.): Allen & Unwin, 1985.

Beckett, S. T. The Science of Chocolate. 2nd ed. Cambridge: Royal Society of Chemistry, n.d. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1186079.

Begiato, Joanne. Manliness in Britain, 1760-1900: Bodies, Emotion, and Material Culture. Manchester: Manchester University Press, 2020. https://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=2381881&site=ehost-live.

Belasco, Warren James. Appetite for Change: How the Counterculture Took on the Food Industry, 1966-1988. New York: Pantheon Books, 1989.

———. Food: The Key Concepts. Vol. The key concepts. Oxford: Berg, 2008.

Ben Highmore. ‘The Taj Mahal in the High Street’. Food, Culture & Society 12, no. 2 (2009): 173–90. http://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/abs/10.2752/175174409X400729.

Bennett, Judith M. Ale, Beer, and Brewsters in England: Women’s Work in a Changing World, 1300-1600. New York: Oxford University Press, 1996.

Berger, Nan. The School Meals Service: From Its Beginnings to the Present Day. Plymouth: Northcote House, 1989.

Bickham, T. ‘Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain’. Past & Present 198, no. 1 (2008): 71–109. https://doi.org/10.1093/pastj/gtm054.

Bordo, Susan. ;‘;Anorexia Nervosa: Psychopathology as the Crystallization of Culture’’. In Food and Culture: A Reader, 3rd ed. New York: Routledge, 2013. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203079751&uid=^u.

Boserup, Ester, Robert I. Rotberg, and Theodore K. Rabb. Hunger and History: The Impact of Changing Food Production and Consumption Patterns on Society. Vol. Studies in interdisciplinary history. Cambridge: Cambridge University Press, 1985.

Botsford, Clarissa, Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens. Food: A Culinary History from Antiquity to the Present. Edited by Jean-Louis Flandrin, Massimo Montanari, and Albert Sonnenfeld. Vol. European perspectives. New York: Columbia University Press, 2013.

Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. [New ed.]. Vol. Routledge classics. London: Routledge, 2010.

Bourke, Joanna. ‘HOUSEWIFERY IN WORKING-CLASS ENGLAND 1860–1914’. Past and Present 143, no. 1 (1994): 167–97. https://doi.org/10.1093/past/143.1.167.

Brown, Linda Keller, and Kay Mussell. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee Press, 1984.

Buettner, Elizabeth. ‘"Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain’. The Journal of Modern History 80, no. 4 (2008): 865–901. https://doi.org/10.1086/591113.

Burnett, John. Plenty and Want: A Social History of Diet in England from 1815 to the Present Day. Revised ed. London: Scolar Press, 1979.

———. Plenty and Want: A Social History of Food in England from 1815 to the Present Day. Third edition. London: Routledge, 2005. https://learning.oreilly.com/library/view/%7E/9780415008624/?ar.

———. ‘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, 1994. https://contentstore.cla.co.uk/secure/link?id=e77499c7-d11d-eb11-80cd-005056af4099.

Burnett, John1. ‘Eat Your Greens.’ History Today 56, no. Issue 3 (2006): 28–30. https://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=20039214&site=ehost-live.

Burton, David. The Raj at Table: A Culinary History of the British in India. London: Faber and Faber, 1993.

Bynum, Caroline Walker. Holy Feast and Holy Fast : The Religious Significance of Food to Medieval Women. Berkeley: University of California Press, 1987.

Cadbury, Deborah. Chocolate Wars: From Cadbury to Kraft - 200 Years of Sweet Success and Bitter Rivalry. London: HarperPress, 2010.

Camporesi, Piero. Exotic Brew: The Art of Living in the Age of Enlightenment. Cambridge: Polity Press, 1994.

———. The Land of Hunger. Cambridge: Polity Press, 1996.

———. The Magic Harvest: Food, Folklore, and Society. Cambridge, UK: Polity Press, 1993.

Camporesi, Piero, and Joan Krakover Hall. The Magic Harvest: Food, Folklore and Society. Cambridge: Polity Press, 1993.

Camporesi, Piero, Shayne Mitchell, and Tania Croft-Murray. The Land of Hunger. Cambridge: Polity Press, 1996.

Camporesi, Piero, Christopher Woodall, and Piero Camporesi. Exotic Brew: The Art of Living in the Age of Enlightenment. Cambridge, UK: Polity Press, 1994.

Chaudhuri, Nupur. ‘Shawls, Jewelry, Curry, and Rice in Victorian Britain’. In Western Women and Imperialism: Complicity and Resistance. Bloomington: Indiana University Press, 1992.

Claflin, Kyri W., and Peter Scholliers. Writing Food History: A Global Perspective. London: Berg, 2012.

Cockayne, Emily. Hubbub: Filth, Noise, & Stench in England, 1600-1770. New Haven, [Conn.]: Yale University Press, 2007.

Coles, Anthony James. ‘The Moral Economy of the Crowd: Some Twentieth-Century Food Riots’. The Journal of British Studies 18, no. 01 (1978): 157–76. https://doi.org/10.1086/385733.

Collingham, E. M. Curry: A Biography. London: Chatto & Windus, 2005.

———. Imperial Bodies: The Physical Experience of the Raj, c. 1800-1947. Cambridge, UK: Polity Press, 2001.

———. The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. London: Vintage, 2018.

Connell, K. H. ‘The Potato in Ireland’. Past and Present 23, no. 1 (1962): 57–71. https://doi.org/10.1093/past/23.1.57.

Counihan, Carole, and Penny Van Esterik. Food and Culture: A Reader. 3rd ed. New York: Routledge, 2013. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203079751&uid=^u.

Cowan, Ruth Schwartz. More Work for Mother: The Ironies of Household Technology from the Open Hearth to the Microwave. New York: Basic Books, n.d.

———. ‘The “Industrial Revolution” in the Home: Household Technology and Social Change in the 20th Century’. Technology and Culture 17, no. 1 (January 1976). https://doi.org/10.2307/3103251.

Crawford, William, and Herbert Broadley. The People’s Food. London: William Heinemann, 1938.

Cullen, L. M. ‘Irish History without the Potato’. Past and Present 40, no. 1 (1968): 72–83. https://doi.org/10.1093/past/40.1.72.

Curtin, Philip D. The Rise and Fall of the Plantation Complex: Essays in Atlantic History. 2nd edition. Cambridge, U.K.: Press Syndicate of the University of Cambridge, 1998.

Davidson, Alan. The Oxford Companion to Food. Oxford: Oxford University Press, 1999.

Davis, Mike. Late Victorian Holocausts: El Niño Famines and the Making of the Third World. London: Verso, 2002.

Diamond, Jared M. Guns, Germs and Steel: A Short History of Everybody for the Last 13,000 Years. London: Vintage, 1998.

———. Guns, Germs and Steel: A Short History of Everybody for the Last 13,000 Years. London: Vintage, 1998.

DiMeo, Michelle, and Sara Pennell, eds. Reading and Writing Recipe Books, 1550-1800. Manchester: Manchester University Press, 2018.

Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. Cambridge, Mass: Harvard University Press, 2003. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3300329.

Douglas, Mary. ‘Deciphering a Meal’. In Food and Culture: A Reader, 3rd ed. New York: Routledge, 2013.

———. Purity and Danger: An Analysis of Concept of Pollution and Taboo. Vol. Routledge classics. London: Routledge, 2002. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203361832&uid=^u.

Drummond, J. C. The Englishman’s Food: A History of Five Centuries of English Diet. London: Readers Union, 1959.

Dwyer, Rachel. ‘The Cultural Meaning of Food in South Asia’. South Asia Research 24, no. 1 (2004): 5–7. https://doi.org/10.1177/0262728004042759.

Dyson, Tim. ‘On the Demography of South Asian Famines: Part I’. Population Studies 45, no. 1 (1991): 5–25. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2174991.

———. ‘On the Demography of South Asian Famines Part II’. Population Studies 45, no. 2 (1991): 279–97. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/2174784.

Dyson, Tim, and Arup Maharatna. ‘Bihar Famine, 1966-67 and Maharashtra Drought, 1970-73: The Demographic Consequences’. Economic and Political Weekly 27, no. 26 (1992): 1325–32. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4398553.

Earle, Rebecca. Feeding the People: The Politics of the Potato. Cambridge, United Kingdom: Cambridge University Press, 2020.

Edwards, R. Dudley, T. Desmond Williams, and Cormac Ó Gráda. The Great Famine: Studies in Irish History 1845-52. Dublin: Lilliput Press, 1994.

Elizabeth Silva. ‘The Cook, the Cooker and the Gendering of the Kitchen’. The Sociological Review 48, no. 4 (2000). https://journals-sagepub-com.oxfordbrookes.idm.oclc.org/doi/abs/10.1111/1467-954X.00235.

Engelhardt, Elizabeth S. D. A Mess of Greens: Southern Gender and Southern Food. Athens, Ga: University of Georgia Press, n.d. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3039058.

Fiddes, Nick. Meat, a Natural Symbol. London: Routledge, 1991. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=167581.

Food & Foodways: June 1986. London: Harwood, 1986.

Forster, Robert, Orest Ranum, Elborg Forster, and Patricia M. Ranum. Food and Drink in History. Vol. Annales: économies, sociétés, civilisations. Baltimore: Johns Hopkins University Press, 1979.

Fox, Celina, Kulturstiftung Ruhr, Villa Hügel (Essen), and Museum of London. London - World City, 1800-1840. New Haven, Conn: Yale University Press in association with the Museum of London, 1992.

Fraser, T. G. ‘Ireland and India’. In An Irish Empire?: Aspects of Ireland and the British Empire. Manchester: Manchester University Press, 1996.

Freedman, Paul H. Food: The History of Taste. Vol. California studies in food and culture. Berkeley: University of California Press, 2007. http://www.loc.gov/catdir/toc/ecip0719/2007023292.html.

Freeman, Sarah. Mutton and Oysters: The Victorians and Their Food. London: Gollancz, 1989.

Garval, Michael. ‘Alexis Soyer and the Rise of the Celebrity Chef’. In Romantic Gastronomies: A Volume in the Romantic Circles Praxis Series, edited by Denise Gigante, 2007. http://www.rc.umd.edu/praxis/gastronomy/garval/garval_essay.html.

‘Gastropod - a Podcast Wtih Many Episodes on Single Foods’, n.d. https://gastropod.com/.

Gazeley, Ian, Andrew Newell, Kevin Reynolds, and Hector Rufrancos. ‘How Hungry Were the Poor in Late 1930s Britain?†’. The Economic History Review, 4 May 2021. https://doi.org/10.1111/ehr.13079.

Gentilcore, David. Food and Health in Early Modern Europe: Diet, Medicine and Society, 1450-1800. London: Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2016.

George, Susan. How the Other Half Dies: The Real Reasons for World Hunger. [Updated ed.]. London: Penguin, 1991.

Gilman, Sander L. Fat: A Cultural History of Obesity. Cambridge: Polity, 2008.

Glanville, Philippa, and Hilary Young. Elegant Eating: Four Hundred Years of Dining in Style. London: V & A Publications, 2002.

Goodman, Sam. ‘Unpalatable Truths: Food and Drink as Medicine in Colonial British India’. Journal of the History of Medicine and Allied Sciences 73, no. 2 (1 April 2018): 205–22. https://doi.org/10.1093/jhmas/jry011.

Gray, Peter. Famine, Land, and Politics: British Government and Irish Society, 1843-1850. Dublin: Irish Academic Press, 1999.

Greenhalgh, Paul. Ephemeral Vistas: The Expositions Universelles, Great Exhibitions and World’s Fairs, 1851-1939. Vol. Studies in imperialism (Manchester, England). Manchester: Manchester University Press, 1988.

Hall-Matthews, David. Peasants, Famine and the State in Colonial Western India. 1st ed. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan, 2005.

Hammond, P. W. Food and Feast in Medieval England. Stroud: Alan Sutton, 1993.

Hardy, Anne. ‘“Diagnosis, Death and Diet: The Case of London, 1750-1909”’. In The Culture of Food, Vol. The making of Europe. Oxford: Blackwell, 1994.

Harris, B. ‘Public Health, Nutrition, and the Decline of Mortality: The McKeown Thesis Revisited’. Social History of Medicine 17, no. 3 (1 December 2004). https://doi.org/10.1093/shm/17.3.379.

Haushofer L. Aware Food Choices : Bridging the Gap between Consumer Knowledge about Nutritional Requirements and Nutritional Information. Cham: Springer, 2018. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9783319238562&uid=^u.

Heffernan, Connor. ‘State of the Field: Physical Culture’. History 107, no. 374 (January 2022): 143–62. https://doi.org/10.1111/1468-229X.13258.

‘History of the Canadian Donut’, n.d. https://www.hilltimes.com/2017/06/28/canadian-identity-donut-shaped/111979.

Hollows, Joanne. ‘“The Feminist and the Cook: Julia Child, Betty Friedan and Domestic Femininity”’. In Gender and Consumption: Domestic Cultures and the Commercialisation of Everyday Life, 33–48. Aldershot, England: Ashgate, n.d. https://contentstore.cla.co.uk/secure/link?id=ed60c5d0-dc1d-eb11-80cd-005056af4099.

Hopwood, Elizabeth. ‘Beyond Sweetness: New Histories of Sugar in the Early Atlantic World’. Early American Literature 49, no. 2 (2014): 611–15. https://doi.org/10.1353/eal.2014.0038.

Hornsey, Ian S. A History of Beer and Brewing. Cambridge: Royal Society of Chemistry, 2003. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1185616.

Humble, Nicola. Culinary Pleasures: Cook Books and the Transformation of British Food. London: Faber, 2005.

———. Culinary Pleasures: Cookbooks and the Transformation of British Food. London: Faber, 2005.

‘Interview with Mark Kurlansky on His Books Salmon and Cod (Includes a Video Interview Too)’, n.d. https://artsmania.ca/2020/06/19/interview-with-mark-kurlansky/.

Jackson, Lee, ed. ‘London at Dinner, or Where to Dine’. The Dictionary of Victorian London, n.d. http://www.victorianlondon.org/publications/londonatdinner.htm.

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

Jones, Steve, and Ben Taylor. ‘“Food Writing and Food Cultures: The Case of Elizabeth David and Jane Grigson”’. European Journal of Cultural Studies 4, no. 2 (2001). http://journals.sagepub.com.oxfordbrookes.idm.oclc.org/doi/pdf/10.1177/136754940100400204.

———. ‘“Food Writing and Food Cultures: The Case of Elizabeth David and Jane Grigson”’. European Journal of Cultural Studies 4, no. 2 (2001). http://journals.sagepub.com.oxfordbrookes.idm.oclc.org/doi/pdf/10.1177/136754940100400204.

Kalra, Virinder S. From Textile Mills to Taxi Ranks: Experiences of Migration, Labour and Social Change. Vol. Research in migration and ethnic relations series. Aldershot: Ashgate, 2000.

———. ‘The Political Economy of the Samosa’. South Asia Research 24, no. 1 (2004): 21–36. https://doi.org/10.1177/0262728004042761.

Kaplan, David M., ed. The Philosophy of Food. Vol. v. 39. Berkeley: University of California Press, n.d. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=816156.

Kenneth, Bendiner. Food in Painting. Reaktion Books, 2004.

Kinealy, Christine. A Death-Dealing Famine: The Great Hunger in Ireland. Chicago, Ill: Pluto Press, 1997.

———. ‘“Beyond Revisionism: Reassessing the Great Irish Famine”’. History Ireland 3, no. 4 (1995). https://www.historyireland.com/18th-19th-century-history/beyond-revisionism-reassessing-the-great-irish-famine/.

Kinealy, Christine. The Great Irish Famine: Impact, Ideology and Rebellion. Vol. British history in perspective. Basingstoke: Palgrave, 2002.

Kinealy, Christine. This Great Calamity: The Irish Famine, 1845-52. Dublin: Gill & Macmillan, n.d.

Kiple, Kenneth F., and Kriemhild Coneè Ornelas. The Cambridge World History of Food. Cambridge: Cambridge University Press, 2000.

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

Lacey, Richard. Hard to Swallow: A Brief History of Food. Cambridge: Cambridge University Press, 1994.

———. Hard to Swallow: A Brief History of Food. Cambridge: Cambridge University Press, 1994.

Last, Nella, Richard Broad, and Suzie Fleming. Nella Last’s War: A Mother’s Diary, 1939-45. Bristol: Falling Wall Press, 1981.

Lees, Ron. A History of Sweet and Chocolate Manufacture. Surbiton, Surrey: Specialised Publications, 1988.

Lees‐Maffei, Grace. ‘Accommodating “Mrs. Three‐in‐One”: Homemaking, Home Entertaining and Domestic Advice Literature in Post‐war Britain’. Women’s History Review 16, no. 5 (November 2007): 723–54. https://doi.org/10.1080/09612020701447772.

Lehmann, Gilly. The British Housewife: Cookery Books, Cooking and Society in Eighteenth-Century Britain. Totnes: Prospect Books, 2003.

Lengel, Edward G. The Irish through British Eyes: Perceptions of Ireland in the Famine Era. Westport, Conn: Praeger, 2002. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=3000863.

Levene, Alysa. Cake: A Slice of History. First Pegasus books hardcover edition. New York: Pegasus Books, 2016.

———. Cake: A Slice of History. New York: Pegasus Books, 2016.

Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.

———. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993.

Lieffers, Caroline. ‘“The Present Time Is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain’. Journal of Social History, no. 2 (2012): 936–59. https://academic-oup-com.oxfordbrookes.idm.oclc.org/jsh/article/45/4/936/980305/.

Liz Young. ‘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, no. 4 (1996): 666–80. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/622393.

LYTTON, TIMOTHY. ‘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, no. 1 (2014): 38–45. http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=94146238&site=ehost-live.

Manson, Michel. ‘A History of Candy and of Food Culture in Western Children: Sixteenth Century to the Present’. Young Consumers 11, no. 2 (15 June 2010): 131–37. https://doi.org/10.1108/17473611011065818.

Marling, Karal Ann. As Seen on TV: The Visual Culture of Everyday Life in the 1950s. Cambridge, Mass: Harvard University Press, 1994.

Mason, Tony. ‘“Hunger ... Is a Very Good Thing: Britain in the 1930s”’. In From Blitz to Blair: A New History of Britain since 1939. London: Phoenix, 1998.

Matthew Smith. ‘The Nervous and Allergic Child: Food Allergy and Behavioural Problems in Mid-Twentieth-Century USA’. History and Philosophy of Psychology 18, no. 1 (n.d.): 3–12. https://pureportal.strath.ac.uk/en/publications/the-nervous-and-allergic-child-food-allergy-and-behavioural-probl.

McKee, Francis. ‘The Popularization of Milk as a Beverage during the 1930s’. In Nutrition in Britain: Science, Scientists, and Politics in the Twentieth Century, 123–41. London: Routledge, 1997.

McLoughlin, Sean. ‘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, 2006.

McWilliams, Mark. Food & Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013. Totnes, Devon: Prospect Books, 2014.

Mennell, Stephen. 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, 1996.

———. 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, 1996.

———. 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, 1996.

Michael Owen Jones. ‘Food Choice, Symbolism and Identity: Bread and Butter Issues for Folklorists and Nutrition Studies’. Journal of American Folklore 120, no. 476 (2007): 129–77. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4137687.

Mintz, Sidney. ‘"Food and Its Relationship to Concepts of Power.”’. In Tasting Food, Tasting Freedom. Boston, Mass: Beacon, 1996.

Mintz, Sidney Wilfred. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1986.

Montanari, Massimo. Food Is Culture. Vol. Arts and traditions of the table. New York: Columbia University Press, 2006. http://www.loc.gov/catdir/toc/ecip0617/2006022441.html.

———. The Culture of Food. Vol. The making of Europe. Oxford: Blackwell, 1994.

Montanari, Massimo, and Beth Archer Brombert. Medieval Tastes: Food, Cooking, and the Table. New York: Columbia University Press, 2015. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=1922299.

Moore MD. Food over Medicine : The Conversation That Could Save Your Life. Dallas, TX: BenBella Books, 2018. https://learning.oreilly.com/library/view/food-over-medicine/9781937856571/?ar.

Morris, Helen Soutar. Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club. Oxford: Oxford University Press, 1980.

Morton, Timothy. ‘“Blood Sugar”’. In Romanticism and Colonialism: Writing and Empire, 1780-1830. Cambridge, United Kingdom: Cambridge University Press, 1998.

Mukherjee, Janam. Hungry Bengal: War, Famine and the End of Empire. Oxford [England]: Oxford University Press, 2015. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=4413941.

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and Expanded tenth anniversary edition. Vol. California studies in food and culture. Berkeley, CA: University of California Press, 2013. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780520955066&uid=^u.

———. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and Expanded 10th anniversary edition. Vol. California studies in food and culture. Berkeley, Calif: University of California Press, 2013.

———. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and Expanded 10th anniversary edition. Vol. California studies in food and culture. Berkeley, Calif: University of California Press, 2013.

Nestle, Marion, and Kerry Trueman. Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health. Vol. 74. Oakland, California: University of California Press, 2020. https://www-degruyter-com.oxfordbrookes.idm.oclc.org/california/view/title/580905.

———. Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health. Vol. 74. Oakland, California: University of California Press, 2020. https://www-degruyter-com.oxfordbrookes.idm.oclc.org/california/view/title/580905.

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

Nielsen, Danielle. ‘Inventing a Space to Speak: Ethos , Agency and United States’ Woman Suffrage Cookbooks (1886‐1916)’. Gender & History, 16 April 2021. https://doi.org/10.1111/1468-0424.12530.

———. ‘Inventing a Space to Speak: Ethos , Agency and United States’ Woman Suffrage Cookbooks (1886–1916)’. Gender & History 34, no. 1 (March 2022): 59–76. https://doi.org/10.1111/1468-0424.12530.

Ó Gráda, Cormac and Economic History Society. The Great Irish Famine. 1st Cambridge University Press ed. Cambridge: Cambridge University Press, 1995.

Ó Gráda, Cormac, and Andrés Eiríksson. Ireland’s Great Famine: Interdisciplinary Perspectives. Dublin: University College Dublin Press, 2006.

Oddy, Derek J. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press, 2003. http://www.loc.gov/catdir/toc/fy037/2002153717.html.

———. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press, 2003. http://www.loc.gov/catdir/toc/fy037/2002153717.html.

———. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. Woodbridge, Suffolk: Boydell Press, 2003. http://www.loc.gov/catdir/toc/fy037/2002153717.html.

Oddy, Derek J. and International Commission for Research into European Food History. Symposium. The Rise of Obesity in Europe: A Twentieth Century Food History. Edited by Derek J. Oddy, P. J. Atkins, and Virginie Amilien. London: Routledge, 2016. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=5207766.

Paarlberg, Robert L. Food Politics: What Everyone Needs to Know. Second edition. New York: Oxford University Press, 2013.

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

———. Spicing Up Britain. Reaktion Books, 2008. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=449431.

Parry, Jonathan. ‘Death and Digestion: The Symbolism of Food and Eating in North Indian Mortuary Rites’. Man 20, no. 4 (1985). https://doi.org/10.2307/2802753.

Parvathi Raman. ‘"Me in Place, and the Place in Me”’. Food, Culture & Society 14, no. 2 (2011): 165–80. http://www-tandfonline-com.oxfordbrookes.idm.oclc.org/doi/abs/10.2752/175174411X12893984828674.

Pennell, Sara. ‘‘ "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, Politics, culture, and society in early modern Britain:228–59. Manchester: Manchester University Press, 2000.

———. ‘‘ "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, Politics, culture, and society in early modern Britain:228–59. Manchester: Manchester University Press, 2000.

———. ‘“The Material Culture of Food in Early Modern England, c.1650-1750”’. In The Familiar Past?: Archaeologies of Later Historical Britain. London: Routledge, 1999. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=168869.

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

Peter Gray. ‘Famine and Land in Ireland and India, 1845-1880: James Caird and the Political Economy of Hunger’. Historical Journal 49, no. 1 (2006): 193–215. https://www-jstor-org.oxfordbrookes.idm.oclc.org/stable/4091745.

PILCHER, JEFFREY M.1. ‘The Embodied Imagination in Recent Writings on Food History.’ American Historical Review 121, no. 3 (2016): 861–87. http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=116185885&site=ehost-live.

Póirtéir, Cathal. The Great Irish Famine. Dublin: Mercier Press, 1995.

Pollan, Michael. In Defence of Food: The Myth of Nutrition and the Pleasures of Eating. New [ed.]. London: Penguin, 2009.

‘Public Historian: Special Issue on Food in Public History’. The Public Historian 34, no. 2 (May 2012). https://doi.org/10.1525/tph.2012.34.2.cover.

Pugh, Martin. Women and the Women’s Movement in Britain, 1914-1959. Basingstoke: Macmillan Education, 1992.

Pullar, Philippa. Consuming Passions: A History of English Food and Appetite. London: Book Club Associates, 1977.

Rahn, Millie. ‘Laying a Place at the Table: Creating Public Foodways Models from Scratch’. Journal of American Folklore 119, no. 471 (2006): 30–46. https://doi.org/10.1353/jaf.2006.0009.

Revel, Jean François. Culture and Cuisine: A Journey through the History of Food. Garden City, N.Y.: Doubleday, 1982.

‘Review of Gilly Lehmann’s Book in the Guardian’, n.d. https://www.theguardian.com/books/2003/aug/02/featuresreviews.guardianreview5.

Ross, Stewart and Imperial War Museum (Great Britain). Rationing. Vol. At home in World War Two. London: Evans [in association with] the Imperial War Museum, 2002.

Roy, Tirthankar. ‘"Were Indian Famines Natural or Man-Made?”’, n.d. http://www.lse.ac.uk/Economic-History/Assets/Documents/WorkingPapers/Economic-History/2016/WP243.pdf?from_serp=1.

Sara, Pennell. ‘Getting down from the Table: Early Modern Foodways and Material Culture’. In The Routledge Handbook of Material Culture in Early Modern Europe, edited by Catherine Richardson, Tara Hamling, and David R. M. Gaimster. London: Routledge/Taylor & Francis Group, 2017.

Semba, R.D. ‘The Discovery of the Vitamins.’ Int J Vitam Nutr Res. 82 (2012): 310–15. https://econtent.hogrefe.com/doi/10.1024/0300-9831/a000124.

Shapin, Steven. ‘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, 2010.

———. ‘Was Luigi Cornaro a Dietary Expert?’ Journal of the History of Medicine and Allied Sciences 73, no. 2 (1 April 2018): 135–49. https://doi.org/10.1093/jhmas/jry007.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Farrar, Straus, and Giroux, 1986.

———. Perfection Salad: Women and Cooking at the Turn of the Century. 1st Owl book ed. New York: Holt, 1987.

Shephard, Sue. Pickled Potted and Canned: The Story of Food Preserving. London: Headline, 2000.

Shipple, A.C. ‘“Into Every Home, into Every Body”: Organicism and Anti-Statism in the British Anti-Fluoridation Movement, 1952-1960.’ Twentieth Century British History 21, no. 3 (2010): 330–49. https://academic-oup-com.oxfordbrookes.idm.oclc.org/tcbh/article/21/3/330/1720496/.

Siporin, Steve. ‘From Kashrut to Cucina Ebraica: The Recasting of Italian Jewish Foodways’. The Journal of American Folklore 107, no. 424 (Spring 1994). https://doi.org/10.2307/541204.

Sitwell, William, and Ken Hom. A History of Food in 100 Recipes. London: Collins, 2012.

Smith, David F. Nutrition in Britain: Science, Scientists, and Politics in the Twentieth Century. London: Routledge, 1997.

Smith, Matthew. ‘Hyperactive Around the World? The History of ADHD in Global Perspective’. Social History of Medicine, 18 January 2017. https://doi.org/10.1093/shm/hkw127.

———. Hyperactive: The Controversial History of ADHD. London: Reaktion Books, 2012.

Smith, S. D. ‘Accounting for Taste: British Coffee Consumption in Historical Perspective’. Journal of Interdisciplinary History 27, no. 2 (Autumn 1996). https://doi.org/10.2307/205154.

Snodgrass, Mary Ellen. Encyclopedia of Kitchen History. London: Fitzroy Dearborn, 2005. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=199781.

Solmonson, Lesley Jacobs. Gin: A Global History. London: Reaktion, 2012.

SOLOMON, EILEEN. ‘More Than Recipes: Kosher Cookbooks as Historical Texts.’ Jewish Quarterly Review 104, no. 1 (2014): 24–37. http://oxfordbrookes.idm.oclc.org/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=94146237&site=ehost-live.

Standage, Tom. An Edible History of Humanity. London: Atlantic, 2009.

Stewart, John. ‘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, 2001.

Stuyvenberg, J. H. Van. Margarine: An Economic, Social and Scientific History, 1869-1969. Liverpool: Liverpool U.P, 1969.

Styles, John, and Amanda Vickery. Gender, Taste, and Material Culture in Britain and North America, 1700-1830. Vol. 17. New Haven, CT: Yale Center for British Art, n.d.

Tannahill, Reay. Food in History. New, Fully rev. & upd. Ed. London: Penguin, 1988.

Terri Rolfson. ‘Curries, Chutneys, and Imperial Britain’. Constellations 8, no. 2 (2017): 1–9. https://journals.library.ualberta.ca/constellations/index.php/constellations/article/view/29329/21344.

Thirsk, Joan. Food in Early Modern England: Phases, Fads, Fashions, 1500-1760. London: Hambledon Continuum, 2006.

Thomas, Keith. Religion and the Decline of Magic: Studies in Popular Beliefs in Sixteenth and Seventeenth Century England. Harmondsworth: Penguin Books, 1978.

Thomas Prasch. ‘Eating the World: London in 1851’. Victorian Literature and Culture 36, no. 2 (2008): 587–602. http://www.jstor.org.oxfordbrookes.idm.oclc.org/stable/40347206.

Thorne, Stuart. The History of Food Preservation. Parthenon, 1986.

Tillman-Healy, Lisa M. ‘“A Secret Life in a Culture of Thinness: Reflections on Body, Food and Bulimia”’. In Composing Ethnography: Alternative Forms of Qualitative Writing, Vol. v. 1. Walnut Creek: Sage, 1996.

Toussaint-Samat, Maguelonne. A History of Food. Oxford: Blackwell, 1992.

Varman, Rohit. ‘Curry’. Consumption Markets & Culture 20, no. 4 (2017): 350–56. https://doi.org/10.1080/10253866.2016.1185814.

Vernon J. ‘The Ethics of Hunger and the Assembly of Society: The Techno-Politics of the School Meal in Modern Britain.’ American Historical Review 110, no. 3 (2005). https://academic-oup-com.oxfordbrookes.idm.oclc.org/ahr/article/110/3/693/136741/.

Vernon, James. Hunger: A Modern History. Cambridge, Mass: Belknap, 2007.

———. Hunger: A Modern History. Cambridge, Mass: Belknap, 2007.

Vessey, David. ‘Words as Well as Deeds: The Popular Press and Suffragette Hunger Strikes in Edwardian Britain’. Twentieth Century British History 32, no. 1 (26 March 2021): 68–92. https://doi.org/10.1093/tcbh/hwaa031.

Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. London: Penguin, 1989.

Voutilainen, Miikka. ‘Income Inequality and Famine Mortality: Evidence from the Finnish Famine of the 1860s’. The Economic History Review 75, no. 2 (May 2022): 503–29. https://doi.org/10.1111/ehr.13095.

Warner, Jessica. 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, 2002.

Weatherill, Lorna. Consumer Behaviour and Material Culture in Britain, 1660-1760. London: Routledge, 1988. https://oxfordbrookes.idm.oclc.org/login?url=http://www.vlebooks.com/vleweb/product/openreader?id=OxfBrookes&isbn=9780203442296&uid=^u.

Weaver, William Woys. Sauerkraut Yankees: Pennsylvania-German Foods and Foodways. Philadelphia: University of Pennsylvania Press, 1983.

Webster, Charles. ‘Government Policy on School Meals and Welfare Foods, 1939-70’. In Nutrition in Britain : Science, Scientists, and Politics in the Twentieth Century, 190–213. London ; New York: Routledge, 1997.

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

Whipple, AC. ‘“Into Every Home, into Every Body”: Organicism and Anti-Statism in the British Anti-Fluoridation Movement, 1952-1960.’ Twentieth Century British History 21, no. 3 (2010): 330–49. https://academic-oup-com.oxfordbrookes.idm.oclc.org/tcbh/article/21/3/330/1720496/.

Whittle, Jane, and Elizabeth Griffiths. Consumption and Gender in the Early Seventeenth-Century Household: The World of Alice Le Strange. 1st ed. Oxford: Oxford University Press, 2012.

Wilson, C. Anne. Food and Drink in Britain: From the Stone Age to Recent Times. Vol. A Penguin handbook. Harmondsworth: Penguin, 1984.

Wilson, Philip K., and W. Jeffrey Hurst. Chocolate as Medicine: A Quest over the Centuries. Cambridge, UK: RSC Publishing, n.d.

Zahedieh, Nualaa. ‘“Economy”’. In The British Atlantic World, 1500-1800, 2nd ed. Houndmills, Basingstoke, Hampshire: Palgrave Macmillan, 2009.

Zlotnick, Susan. ‘Domesticating Imperialism: Curry and Cookbooks in Victorian England’. Frontiers: A Journal of Women Studies 16, no. 2/3 (1996). https://doi.org/10.2307/3346803.

———. ‘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, n.d. http://www.branchcollective.org/?ps_articles=susan-zlotnick-on-the-publication-of-isabella-beetons-book-of-household-management-1861.

Zweiniger-Bargielowska, Ina. Austerity in Britain: Rationing, Controls, and Consumption, 1939-1955. Oxford: Oxford University Press, 2002.

———. ‘Austerity in Britain: Rationing, Controls, and Consumption, 1939-1955’. Oxford: Oxford University Press, 2002. https://contentstore.cla.co.uk/secure/link?id=fc2ed72f-905c-eb11-b9ed-281878520afa.

ZWEINIGER-BARGIELOWSKA, INA. ‘Bread Rationing in Britain, July 1946–July 1948’. Twentieth Century British History 4, no. 1 (1993): 57–85. https://doi.org/10.1093/tcbh/4.1.57.

Zweiniger-Bargielowska, Ina. ‘Rationing, Austerity and the Conservative Party Recovery after 1945’. The Historical Journal 37, no. 1 (March 1994): 173–97. https://doi.org/10.1017/S0018246X00014758.

Bibliography for The history of food, politics and society BETA