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Alice Waters Chez Panisse by Thomas McNamee book image Comfort me with Apples by Ruth Reichl book image  Celebrating the Pleasures of the Table by Joan Reardon book image  From Hardtack to Home Fries by Barbara Haber book image


Ableman, Michael, Cynthia Wisehart, and Alice Waters. On Good Land: The Autobiography of an Urban Farm. Chronicle Books, 1998.

Allen, Stewart Lee. In The Devil’s Garden: A Sinful History of Forbidden Food. New York: Ballantine Books, 2002.

Allport, Susan. Primal Feast: Food, Sex, Foraging, and Love. New York: Harmony Books, 2000.

André, María Claudia, ed. Chicanas and Latin American Women Writers: Exploring the Realm of the Kitchen as a Self-Empowering Site. The Edwin Mellon Press, 2001.

Atkins, Peter and Ian Bowler. Food In Society: Economy, Culture, Geography.

Bertolli, Paul. Cooking By Hand. New York: Clarkson Potter Publishers, 2003.

Bauer, Michael. The San Francisco Chronicle Cookbook. Chronicle Books, 1997.

Belasco, Warren and Philip Scranton eds. Food Nations: Selling Taste in Consumer Societies. New York: Routledge, 2001.

California Restaurant Association. Cuisine of California. Atlanta: Marmac Publishing, 1984.

Cheese Board Collective. The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza. Berkeley: Berkeley: Ten Speed Press, 2003.

Chiang, Cecilia Sun Yin. The Mandarin Way. San Francisco: Living Book, 1980.

Counihan, Carole M. Food In The USA: A Reader. New York, Routledge, 2002.

Counihan, Carole and Penny Van Esterik, eds. Food and Culture: A Reader. New York: Routledge, 1997.

Cunningham, Marion. The Fannie Farmer Baking Book. New York: Wings Books, 1996.
________. Learning Top Cook With Marion Cunningham. New York: Alfred Knopf, 1999.
________. The Breakfast Book. New York: Knopf, 1987.

Curtin, Deane and Lisa M. Heldke eds. Cooking, Eating, Thinking: Transformative Philosophies in Food. Indiana University Press, 1992.

Dalby, Andrew. Dangerous Tastes: The Story of Spices. Berkeley: University of California Press, 2000.

Denker, Joel. The World On A Plate: A Tour Through the History of America’s Cuisines. Cambridge, Massachusetts: Westview Press, 2003.

Dietler, Michael and Brian Hayden. Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power. Washington D.C.: Smithsonian Institution Press, 2001.

Diner, Hasia. Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Imigration. Cambridge: Harvard University Press, 2001.

Epicurean Rendezvous: Northern California. San Francisco: AM/PM publishing, 1987.

Farmer, Fannie Merritt. The Fannie Farmer Cookbook. 12 th ed. Rev/ by Marion Cunningham. New York: Knopf, ND.

Fernández-Armesto, Felipe. Near a Thousand Tables. New York: Free Press, 2002.

Fisher, M.F.K. The Art of Eating. New York, Wiley Publishing, 2004.

Fletcher, Janet Kessel. Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop. San Francisco: Chronicle Books, 1997.

Freeman, June. The Making of the Modern Kitchen. New York: Berg, 2004.

Goldstein, Sid. The Spirit of Cooking: Behind the Scenes With Northern California ’s Best Chefs. San Francisco: Land of Plenty Productions, 1984.

Guy, Kolleen M. When Champagne Became French: Wine and the Making of a National Identity. Baltimore: Johns Hopkins University Press, 2003.

Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: Penguin Books, 2002.

Hearon, Reed. Salsa. San Francisco: Chronicle, 1993.
________. La Parilla: The Mexican Grill. San Francisco: Chronicle Books, 1996.
________. The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurant. Louisville, KY: Broadway, 1999.

Hirigoyen, Gerald. The Basque Kitchen: Tempting Food from the Pyrenees. New York: Harper Collins, 1999.

Inness, Sherrie A. Dinner Roles: American Women and Culinary Culture. Iowa City: University of Iowa Press, 2001. ________. Cooking Lessons: the Politics of Gender and Food. Lanham, Maryland: Rowman and Littlefield Publishers, 2001.

Kileen, Jacqueline. 101 Nights in California; A Guide with Menus to the State’s Unusual Restaurants. San Francisco, 1968.

Kincheloe, Joe L. The Sign of the Burger: McDonald’s and the Culture of Power. Philadelphia: Temple University Press, 2002.

Knickerbocker, Peggy. Olive Oil - From Tree to Table. San Francisco: Chronicle Books, 1997.

Kuh, Patric. The Last Days of Haute Cuisine: America’s Culinary Revolution. New York: Viking Press, 2001.

Lee, Martha. A Book of California Cookery: Recipes Compiled and Tested for Readers of the Oakland Tribune. Oakland, California: Tribune Publishing, 1958.

Levenstein, Harvey. Paradox of Plenty: A Social History of Eating In Modern America. Berkeley: University of California Press, 2003.

Mason, Laura. Food and the Rites of Passage. Devon, UK: Prospect Books, 2002.

Mc Feeley, Mary Drake. Can She Bake a Cherry Pie? American Women and the Kitchen of the Twentieth Century. Amherst: University of Massachusetts Press, 2000.

McIntosh, Elaine N. American Food Habits In Historical Perspective. Westport: Connecticut: Praeger Press, 1995.

McWilliams, James E. A Revolution In Eating: How the Quest for Food Shaped America. New York: Columbia University Press, 2005.

Middione, Carlo. The Food of Southern Italy. New York: William Morrow, 1987.
________. La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy. New York: Simon and Schuster, 1996.

Miller, Carolyn. Savoring San Francisco: Recipes from the City's Neighborhood Restaurants. Seattle, WA: Sasquatch Books, 2000.

Money, John. The Destroying Angel: Sex, Fittness and Food in the Legacy of Degeneracy Theory, Graham Crackers, Kellogg’s Corn Flakes and American Health History. Buffalo, New York: Prometheus Books, 1985.

Muscatine, Doris. A Cook's Tour of San Francisco;: The Best Restaurants and Their Recipes. New York: Charles Scribner Sons, 1963.
________. The Vinegar of Spilamberto: And Other Italian Adventures with Food,
Places, and People. New York: Shoemaker Hoard, 2005.
________, editor. The University of California/Sotheby Book of California Wine. Berkeley: University of California Press.

Muscatine, Doris and Narsai David. Monday Night at Narsai's: An International Menu Cookbook from the Legendary Restaurant. New York: Simon Schuster, 1987.

Nabhan, Gary Paul. Coming Home To Eat: The Pleasures and Politics of Local Food. New York: W.W. Norton and Company, 2002.

Nestle, Marion. Food Politics: How The Food Industry Influences Nutrition and Health. Berkeley: University of California Press, 2002.

Oknuki-Tierney, Emiko. Rice As Self. Princeton, N.J.: Princeton University Press, 1993.

Orlijan, Kimberly Joy. Consuming Subjects: Cultural Productions of Food and Eating. PhD Dissertation University of California, Riverside, 1999.

Pawlcyn, Cindy. Fog City Diner Cookbook. Berkeley: Berkeley: Ten Speed Press, 1998.
________. Mustards Grill Napa Valley Cookbook. Berkeley: Ten Speed Press, 2001.

Pritchard, Gwen, Alice Waters, Gina Gallo eds. California Fresh Harvest: A Seasonal Journey through Northern California. Junior League of Oakland-East Bay, 2001.

Probyn, Elspeth. Carnal Appetites: Food, Sex, Identities. London: Routledge, 2000.

Reardon, Joan. M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. Nevada City, CA: Harmony Books, 1994.

Reichl, Ruth. Comfort Me With Apples. New York: Random House, 2001.

Risley, Mary. The Tante Marie’s Cooking School Cookbook. New York: Simon Schuster, 2003.

Rodgers, Judy. The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant. New York: W.W. Norton and Company, 2002.

Root, Waverley Lewis. Eating In America: A History. New York: Ecco Press, 1976.

Sack, Daniel. Whitebread Protestants: Food and Religion in American Culture. New York: St. Martin's Press, 2000.

Schlosser, Eric. Fast Food Nation: The Dark Side of the All-American Meal. New York: Houghton Mifflin, 2001.

Schenone, Laura. A Thousand Years Over A Hot Stove: A History of American Women Told Through Food Recipes, and Remembrances. New York: W.W. Norton and Company, 2003.

Shapiro, Laura. Perfection Salad: Women and Cooking At the Turn of the Century. New York: Modern Library, 2001.
________. Something From the Oven: Reinventing Dinner In 1950s America. New York: Viking Press, 2004.

Sisterhood of Congregation Beth El with Paul T. Johnson. Compliments of the Chef: 100 Great Recipes from the Innovative Restaurants and Cafes of Berkeley, California. Berkeley, California: Aris Books, 1985.

Somerville, Annie. Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant. New York: Charles Scribner and Sons, 2003.

Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Cambridge: Harvard University Press, 2000.

Stillman, Julie. A Celebration of Women Chefs: Signature Recipes from 30 Culinary Masters. Berkeley: Ten Speed Press, 1999.

Symons, Michael. A History of Cooks and Cooking. Champaign, IL: University of Illinois Press, 2000.

Tannahill, Reay. Food In History. New York: Crown Publishers, 1988.

Theophano, Janet. Eat My Words: Reading Women’s Lives Through the Cookbooks They Wrote. New York: Palgrave, 2002.

Tower, Jeremiah. California Dish: What I Saw (and Cooked) at the Culinary Revolution. New York: Free Press, 2003.

Warde, Alan and Lydia Martens. Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press, 2000.

Waters, Alice and Paul Bertoli. Chez Panisse Cooking. New York: Random House, 1994.

Waters, Alice. Chez Panisse Menu Cookbook. New York: Random House, 1995.
________. Chez Panisse Pasta, Pizza, Calzone. New York: Random House, 1995.
________. Chez Panisse Vegetables. New York: Harper Collins, 1996.
________. Chez Panisse Café Cookbook. New York: Harper Collins, 1999.
________. Chez Panisse Fruit. New York: Harper Collins, 2002.


Airreiss and Clawson. Vietnamese Market Gardens In New Orleans. Geographical Review, January 1994.

Black, John D. The International Food Movement. The American Economic Review. December 1943

Feely-Harlik, Gillian. Religion and Food an Anthropological Perspective. Journal of the American Academy of Religion. Autumn 1995.

Fuller, Robert C.. Wine, Symbolic Boundary Setting, and American Religious Communities. Journal of the American Academy of Religion, Autumn, 1995.

Geraci, Victor. Fermenting a Twenty-First Century California Wine Industry Agricultural History Fall 2004, Vol. 78, No. 4: 438-465.

Hurley, Andrew. From Hash House to Family Restaurant: The Transformation of the Diner and the Post World War II Consumer Culture. The Journal of American History, March 1997.

Parsons, James J.. The Uniqueness of California. American Quarterly, Spring, 1955.

Pederson, Harold. A Cultural Evaluation of the Family Farm Concept. Land Economics, February, 1950.

Raup, H.F. Transformation of Southern California to A Cultivated Land. Annals of the Association of American Geographers. September 1959.

Griffith, R. Marie. “Don’t Eat That: The Erotics of Abstinence in American Christianity.” Gastronomica: The Journal of Food and Wine Culture (Fall 2001): 36-47.

Heldke, Lisa. “Let’s Eat Chinese!” Gastronomica: The Journal of Food and Wine Culture (Spring 2001): 76–79.

Parasecoli, Fabio. “Postrevolutionary Chowhounds: Food, Globalization, and theItalian Left.” Gastronomica: The Journal of Food and Wine Culture (Summer 2003): 29–39.

Hamilton, Lisa M. “The American Farmer’s Market.” Gastronomica: The Journal of Food and Wine Culture (Summer 2003): 73-77.

Raviv, Yael. “Falafel: A National Icon.” Gastronomica: The Journal of Food and Wine Culture (Summer 2003): 20–25.

Ray, Krishnendu. “Why Do Ethnic Eateries Have Terrible Service,” Gastronomica: The Journal of Food and Wine Culture 3 (Summer 2003).

Internet Resources:
The American Institute of Wine and Food
Tante Marie’s Cooking School
Williams Sonoma
San Francisco Chronicle
Bon Appetit Magazine
Culinary Institute of America
Eccolo Restaurant
Oliveto Restaurant
Insalata’s Restaurant
RNM Restaurant
Food History Timeline
Food History News

Guide to Culinary Arts Colleges

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