Are We What We Eat? An Inter-disciplinary Introduction to the Study of Food: readings
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Andrew Monnickendam, Universitat Autònoma de Barcelona
Barnes, Julian. The Pedant in the Kitchen. London: Guardian, 2003. Brillat-Savarin, Jean-Anthelme. The Philosopher in the Kitchen. Harmondsworth: Penguin, 1988. Davidson, Alan. The Oxford Companion to Food. 2nd edition. Oxford: Oxford UP, 2006. Glasse, Hannah. The Art of Cookery Made Plain and Easy. London: Prospect Books, 1983 Harris, Marvin. Good to Eat: Riddles of Food and Culture. Prospect Heights: Waveland Press, 1985. Helstosky, Helen. “Recipe for the Nation: Reading Italian History through La Scienzia in Cucina and La Cucina Futurista,” Food and Foodways 11:2-3 2003, 113-140. Kurlansky, Mark Cod: A Biography of a Fish that Changed the World. New York: Penguin, 1998. Salt: A World History. New York: Penguin, 2003. Mennell, Stephen. All Manners of Food: Eating and Taste in England and France form the Middle Ages to the Present, 2nd edition, Urbana and Chicago, University of Illinois Press, 1987. Mintz, Stephen. Sweetness and Power: The Place of Sugar in Modern History. New York: Penguin, 1985. Monnickendam, Andrew. “Eating Your Words: Plate and Nation in Meg Dod’s The Cook and Housewife’s Manual (1826),” Scottish Studies Review 6:1 2005, 33-42.Montagne, Prosper. Larousse Gastronomique. London: Hamlyn, 2001. Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. Harmondsworth: Penguin, 2002. Steingarten, Jeffrey. The Man Who Ate Everything: Everything You Wanted to Know about Food but Were Afraid to Ask. London: Vintage, 1998. Weiner, Jessica. Do I Look Fat in This? London: Pocket Books, 2007. Weiner, Mark. “Consumer Culture and Participatory Democracy: The Story of Coca-Cola during World War II,” Food and Foodways 6:2 1996, 109-129. 
