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Douglas D. Schumann Library & Learning Commons
Research Guides
SOCL 4252: Food in American History and Culture
E-books for Background Reading
SOCL 4252: Food in American History and Culture
Interdisciplinary exploration of what food means to Americans by examining food writing, history, production, and consumption.
Syllabus and Assignments
E-books for Background Reading
Find Articles and Books
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Newspapers
Videos and Podcasts on Food
Primary Sources
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Agriculture in the United States
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Agriculture and Climate Change
Organic Agriculture
Urban Agriculture
Beverages -- Beer
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Wine
Soft Drinks
Regional American Foodways -- Early American
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African Americans & Southern Cuisine
Midwestern
Northeastern
Southwestern
West Coast
E-books on African Food & Culture
Immigration History
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Ethnic Foods
Food Equity
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E-books on Food Equity
Food Ethics
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Nutrition
Vegetarian and Vegan
Food Industry
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Fast Food
Food Technology
Globalization of Food
Gender & Food
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E-books on Gender & Food
Menus and Cookbooks
Popular Health Movement
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E-books for General Background Reading
American Appetites: A Documentary Reader
by
Jennifer Jensen Wallach (Editor); Lindsey R. Swindall (Editor)
Call Number: E-book
ISBN: 155728668X
Publication Date: 2014
The Atlas of Food; Who Eats What, Where and Why
by
Erik Millstone; Tim Lang
Call Number: E-book
ISBN: 0520254090
Publication Date: 2008
The Cambridge World History of Food
by
Kenneth F. Kiple (Editor); Kriemhild Coneè Ornelas (Editor)
Call Number: E-book
ISBN: 0521402166
Publication Date: 2000
Culinary Ephemera: An Illustrated History
by
William Weaver
Call Number: E-book
ISBN: 0520259777
Publication Date: 2010
Encyclopedia of Food and Agricultural Ethics
by
Paul B. Thompson (Editor); David M. Kaplan (Editor)
Call Number: E-book
ISBN: 940241178X
Publication Date: 2019
Ethnic American Food Today: A Cultural Encyclopedia
by
Lucy M. Long
Call Number: E-book
ISBN: 1442227303
Publication Date: 2015
Food: a Very Short Introduction
by
John Krebs
Publication Date: 2013
Food and Drink: The Cultural Context
by
Donald Sloan
Publication Date: 2013
Food in Time and Place: The American Historical Association Companion to Food History
by
Paul Freedman (Editor); Joyce E. Chaplin (Editor); Ken Albala (Editor)
Call Number: E-book
ISBN: 0520283589
Publication Date: 2014
Food Routes: Growing Bananas in Iceland and Other Tales from the Logistics of Eating
by
Robyn Metcalfe
Call Number: E-book
ISBN: 0262539527
Publication Date: 2020
Handbook of Spices, Seasonings, and Flavorings
by
Susheela Raghavan
Call Number: E-book
ISBN: 084932842X
Publication Date: 2006
How America Eats: A Social History of U.S. Food and Culture
by
Jennifer Jensen Wallach
Call Number: E-book
ISBN: 9781442232181
Publication Date: 2014
No One Eats Alone: Food as a Social Enterprise
by
Michael S. Carolan
Call Number: E-book
ISBN: 1610918045
Publication Date: 2017
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
Spices: A Global History
by
Fred Czarra
Call Number: E-book
ISBN: 9781861896827
Publication Date: 2009-05-01
The Story Behind the Dish: Classic American Foods
by
Mark McWilliams
Call Number: E-book
ISBN: 0313385092
Publication Date: 2012
A Taste of Power: Food and American Identities
by
Katharina Vester
Call Number: E-book
ISBN: 0520284984
Publication Date: 2015
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