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Wentworth Institute of Technology

SOCL 4252: Food in American History and Culture

Interdisciplinary exploration of what food means to Americans by examining food writing, history, production, and consumption.

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Douglas D. Schumann Library & Learning Commons
Wentworth Institute of Technology

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Subjects:Art, Architecture & Design, Humanities & Social Sciences

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E-books for General Background Reading

Culinary Ephemera: An Illustrated History by William Woys Weaver
Publication Date: 2010
Food: a Very Short Introduction by John Krebs
Publication Date: 2013
Food and Drink: The Cultural Context by Donald Sloan
Publication Date: 2013
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century by Katherine Leonard Turner
Publication Date: 2014
The Philosophy of Food by David M. Kaplan
Publication Date: 2012
Religion, Food, and Eating in North America by Benjamin E. Zeller (Editor)
Publication Date: 2014

Douglas D. Schumann Library & Learning Commons
Wentworth Institute of Technology
550 Huntington Avenue
Boston, MA 02115