Bibliography

Food History Theory

  1. Mintz, Sidney W. and Christine M. Du Bois. “The Anthropology of Food and Eating.” Annual Review of Anthropology 31 (2002): 99-119.
  2. Oliver, Sandra L. (Sandra Louise). Food in Colonial and Federal America. Westport, Conn: Greenwood Press, 2005.

Pre-Colonization Readings

  1. McWilliams, James E. A Revolution in Eating : How the Quest for Food Shaped America. New York: Columbia University Press, 2005. Chapter 1(Caribbean Indigenous)
  2. Traditional Foods in Native America : A Compendium of Stories from the Indigenous Food Sovereignty Movement in American Indian and Alaska Native Communities. Atlanta, GA: Department of Health & Human Services, Centers for Disease Control and Prevention, 2013.
  3. Park, Sunmin, Nobuko Hongu, and James W Daily. “Native American Foods: History, Culture, and Influence on Modern Diets.” Journal of Ethnic Foods 3, no. 3 (2016): 171–77. doi:10.1016/j.jef.2016.08.001.
  4. Parker, Caitriona M. “Recipes for Resistance: Examining the Reproduction of Indigeneity Through Foodways at the Seneca Boston-Florence Higginbotham House, Nantucket, MA. ProQuest Dissertations & Theses, 2024.

New England

  1. Nylander, Jane. Our Own Snug Fireplace: Images of the New England Home. New Haven: Yale University Press, 1994. Chapter 8
  2. A Revolution in Eating: How the Quest for Food Shaped America. Chapter 2 (New England)
  3. A Revolution in Eating: How the Quest for Food Shaped America. Chapter 6 (British Tradition)
  4. Benes, Peter and Jane M. Foodways in the Northeast. Boston: Boston University, 1984. Annual Proceedings of the Dublin Seminar for New England Folklife, vol. 7, 1982.
  5. Landon, David. “Feeding Colonial Boston: A Zooarchaeological Study.” Historical Archaeology 30, no. 1 (1995): 111-153

New England Frontier Foodways (Cultural Exchange)

  1. Vaughan, Alden T. New England Frontier : Puritans and Indians, 1620-1675. 3rd ed. University of Oklahoma Press, 1995.
  2. Beatty, Charles. The Journal of a Two-Months Tour; with a View of Promoting Religion among the Frontier Inhabitants of Pennsylvania, and of Introducing Christianity among the Indians to the Westward of the Alegh-Geny Mountains. To Which Are Added, Remarks on the Language and Customs of Some Particular Tribes among the Indians; with a Brief Account of the Various Attempts That Have Been Made to Civilize and Convert Them, from the First Settlement of New-England to This Day. Edinburgh: T. Maccliesh, 1798.

Mid-Atlantic

  1. Carr, Lois Green, Russell R. Menard, and Lorena S. Walsh. Robert Cole’s World
  2. Agriculture and Society in Early Maryland. Chapel Hill: The University of North Carolina Press, 1991. [Chapters 3 and 4, Appendix 3]
  3. Walsh, Lorena S. “Feeding the Eighteenth-Century Town Folk, or, Whence the Beef?” Agricultural History 73, no. 3 (summer 1999): 267-280.
  4. Weaver, William Woys. Sauerkraut Yankees: Pennsylvania Dutch Food and Foodways. Philadelphia: University of Pennsylvania Press, 1983.
  5. A Revolution in Eating: How the Quest for Food Shaped America. Chapter 3 (Chesapeake Region)
  6. Yentsch, Anne. A Chesapeake Family and Their Slaves: A Study in Historical Archaeology. Cambridge: Cambridge University Press, 1994. [Chapters 8, 10-12]
  7. Carson, Barbara G. Ambitious Appetites: Dining, Behavior, and Patterns of Consumption in Federal Washington. Washington, D.C.: American Institute of Architects Press, 1990.
  8. Harbury, Katherine. Colonial Virginia’s Cooking Dynasty. Columbia: University of South Carolina, 2004.

Southern Foodways

  1. A Revolution in Eating: How the Quest for Food Shaped America. Chapter 4 (Carolinas)
  2. Bower, Anne L. African American Foodways: Explorations of History and Culture. Urbana and Chicago: University of Illinois Press, 2009.
  3. Edge, John T. ed. Foodways. (The New Encyclopedia of Southern Culture, vol. 7) Chapel Hill: University of North Carolina Press, 2007.
  4. Hillard, Sam B. “Hog Meat and Cornpone: Foodways in the Antebellum South.” In Material Life in America, 1600-1860, ed. Robert Blair St. George, 311-334. Boston: Northeastern University Press, 1989.
  5. Deetz, James. In Small Things Forgotten. Garden City, NY: Anchor Books, 1977. [Chapter 3]

African Influences on Southern Cuisine

  1. Twitty, Michael. The Cooking Gene : A Journey through African American Culinary History in the Old South. First edition. New York, NY: Amistad, an imprint of HarperCollinsPublishers, 2017.
  2. McDaniel, Rick. An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue. Chicago: Arcadia Publishing Inc, 2011.