Bibliography for The history of food, politics and society

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

Ackerman, Diane. ‘“Taste”’. In A Natural History of the Senses. 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 (2018): 188–204. https://doi.org/10.1093/jhmas/jry013.

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

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

Albala, Ken, ed. The Food History Reader: Primary Sources. 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 (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. 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. C. Hurst & Co, 2006.

Appleby, Andrew B. ‘Epidemics and Famine in the Little Ice Age’. Journal of Interdisciplinary History 10, no. 4 (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. Cambridge studies in population, Economy, and Society in past time. 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’. https://gastropod.com/the-curry-chronicles/.

‘Article on the History of White Bread in America’. 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. Routledge, 2004.

Atkins, P. J., Peter Lummel, and Derek J. Oddy. Food and the City in Europe since 1800. 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. Yale University Press, 1999.

Barnett, L. Margaret. British Food Policy during the First World War. Allen & Unwin, 1985.

Beckett, S. T. The Science of Chocolate. 2nd ed. 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 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. Pantheon Books, 1989.

Belasco, Warren James. Food: The Key Concepts. The key concepts. 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. Oxford University Press, 1996.

Berger, Nan. The School Meals Service: From Its Beginnings to the Present Day. 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. 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. Studies in interdisciplinary history. 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. European perspectives. Columbia University Press, 2013.

Bourdieu, Pierre. Distinction: A Social Critique of the Judgement of Taste. [New ed.]. Routledge classics. 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. 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. Scolar Press, 1979.

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

Burnett, John. ‘The Rise and Decline of School Meals in Britain, 1860-1990’. In The Origins and Development of Food Policies in Europe. Leicester University Press, 1994.

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. Faber and Faber, 1993.

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

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

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

Camporesi, Piero. The Land of Hunger. Polity Press, 1996.

Camporesi, Piero. The Magic Harvest: Food, Folklore, and Society. Polity Press, 1993.

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

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

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

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

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

Cockayne, Emily. Hubbub: Filth, Noise, & Stench in England, 1600-1770. 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. Chatto & Windus, 2005.

Collingham, E. M. Imperial Bodies: The Physical Experience of the Raj, c. 1800-1947. Polity Press, 2001.

Collingham, E. M. The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World. 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. 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. Basic Books, n.d.

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

Crawford, William, and Herbert Broadley. The People’s Food. 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. Press Syndicate of the University of Cambridge, 1998.

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

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

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

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

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

Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration. 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. Routledge, 2013.

Douglas, Mary. Purity and Danger: An Analysis of Concept of Pollution and Taboo. Routledge classics. Routledge, 2002. Electronic resource. 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. 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.

Dyson, Tim. ‘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 University Press, 2020.

Edwards, R. Dudley, T. Desmond Williams, and Cormac Ó Gráda. The Great Famine: Studies in Irish History 1845-52. 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. 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. Routledge, 1991. https://ebookcentral-proquest-com.oxfordbrookes.idm.oclc.org/lib/brookes/detail.action?docID=167581.

Food & Foodways: June 1986. Harwood, 1986.

Forster, Robert, Orest Ranum, Elborg Forster, and Patricia M. Ranum. Food and Drink in History. Annales: économies, Sociétés, Civilisations. Johns Hopkins University Press, 1979.

Fox, Celina, Kulturstiftung Ruhr, Villa Hügel (Essen), and Museum of London. London - World City, 1800-1840. 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 University Press, 1996.

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

Freeman, Sarah. Mutton and Oysters: The Victorians and Their Food. 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’. 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, ahead of print, 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. Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2016.

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

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

Glanville, Philippa, and Hilary Young. Elegant Eating: Four Hundred Years of Dining in Style. 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 (2018): 205–22. https://doi.org/10.1093/jhmas/jry011.

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

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

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

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

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

Harris, B. ‘Public Health, Nutrition, and the Decline of Mortality: The McKeown Thesis Revisited’. Social History of Medicine 17, no. 3 (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. 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 (2022): 143–62. https://doi.org/10.1111/1468-229X.13258.

‘History of the Canadian Donut’. 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. Ashgate, n.d.

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. 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. Faber, 2005.

Humble, Nicola. Culinary Pleasures: Cookbooks and the Transformation of British Food. Faber, 2005.

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

Jackson, Lee, ed. ‘London at Dinner, or Where to Dine’. In 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.

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.

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

Kalra, Virinder S. ‘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. V. 39. 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. Pluto Press, 1997.

Kinealy, Christine. ‘“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. British history in perspective. Palgrave, 2002.

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

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

Kushner, Barak. Slurp!: A Social and Culinary History of Ramen, Japan’s Favorite Noodle Soup. 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 University Press, 1994.

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

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

Lees, Ron. A History of Sweet and Chocolate Manufacture. 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 (2007): 723–54. https://doi.org/10.1080/09612020701447772.

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

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

Levene, Alysa. Cake: A Slice of History. Pegasus Books, 2016.

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

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

Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating in Modern America. 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 (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. 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. 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. 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. C. Hurst & Co, 2006.

McWilliams, Mark. Food & Material Culture: Proceedings of the Oxford Symposium on Food and Cookery 2013. 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. University of Illinois Press, 1996.

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. University of Illinois Press, 1996.

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. 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. Beacon, 1996.

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

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

Montanari, Massimo. The Culture of Food. The making of Europe. Blackwell, 1994.

Montanari, Massimo, and Beth Archer Brombert. Medieval Tastes: Food, Cooking, and the Table. 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. 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 University Press, 1980.

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

Mukherjee, Janam. Hungry Bengal: War, Famine and the End of Empire. 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 10th anniversary edition. California studies in food and Culture. University of California Press, 2013.

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and Expanded 10th anniversary edition. California studies in food and Culture. University of California Press, 2013.

Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Revised and Expanded tenth anniversary edition. California studies in food and Culture. 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.

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

Nestle, Marion, and Kerry Trueman. Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health. Vol. 74. 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 34, no. 1 (2022): 59–76. https://doi.org/10.1111/1468-0424.12530.

Nielsen, Danielle. ‘Inventing a Space to Speak: Ethos , Agency and United States’ Woman Suffrage Cookbooks (1886‐1916)’. Gender & History, ahead of print, 16 April 2021. 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 University Press, 1995.

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

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

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

Oddy, Derek J. From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s. 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. 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. 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.

Panikos, Panayi. 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. Manchester University Press, 2000.

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. Manchester University Press, 2000.

Pennell, Sara. ‘“The Material Culture of Food in Early Modern England, c.1650-1750”’. In The Familiar Past?: Archaeologies of Later Historical Britain. 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. Mercier Press, 1995.

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

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

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

Pullar, Philippa. Consuming Passions: A History of English Food and Appetite. 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. Doubleday, 1982.

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

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

Roy, Tirthankar. ‘"Were Indian Famines Natural or Man-Made?”’. 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. 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. Johns Hopkins University Press, 2010.

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

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

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

Shephard, Sue. Pickled Potted and Canned: The Story of Food Preserving. 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 (1994). https://doi.org/10.2307/541204.

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

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Smith, Matthew. Hyperactive: The Controversial History of ADHD. Reaktion Books, 2012.

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

Solmonson, Lesley Jacobs. Gin: A Global History. 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. 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 University Press, 2001.

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

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

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

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

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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, v. 1. Sage, 1996.

Toussaint-Samat, Maguelonne. A History of Food. 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. Belknap, 2007.

Vernon, James. Hunger: A Modern History. 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 (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. Penguin, 1989.

Voutilainen, Miikka. ‘Income Inequality and Famine Mortality: Evidence from the Finnish Famine of the 1860s’. The Economic History Review 75, no. 2 (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. Random House Trade Paperbacks, 2002.

Weatherill, Lorna. Consumer Behaviour and Material Culture in Britain, 1660-1760. 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. University of Pennsylvania Press, 1983.

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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 University Press, 2012.

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

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

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Zlotnick, Susan. ‘On the Publication of Isabella Beeton’s “Book of Household Management”, 1861’. In 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 University Press, 2002.

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

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 (1994): 173–97. https://doi.org/10.1017/S0018246X00014758.

Bibliography for The history of food, politics and society BETA