The Oxford Companion to Food

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LENNON, BIDDY WHITE (1990), The Poolbeg Book of Traditional Irish Cooking, Swords: Poolbeg Press.

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LEPARD, DAN (2004), The Handmade Loaf, London: Conran Octopus.

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—— (2002), Histoire des paysans français, Paris: Éditions du Seuil.

LESLIE, ELIZA (1832), Domestic French Cookery, Chiefly Translated from Sulpice Barue, Philadelphia: Carey & Hart.

—— (1973), Directions for Cookery in its Various Branches, New York: Arno.

—— (1986), Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, San Francisco: American Institute of Wine and Food.

LEUTHOLD, DANIELA (1976), Della Fitolacca, Milan: for the author.

LEVAILLANT, FRANÇOIS (1790), Travels from the Cape of Good Hope into the Interior Parts of Africa, London: William Lane.

LEVENSTEIN, HARVEY (1988), Revolution at the Table, New York: OUP.

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—— (2006), ‘Cuitlacoche’, in Hosking (2006).

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LEWES, G. H. (1860), Sea-Side Studies, 2nd edn, Edinburgh.

LEYEL, Mrs (1937), Herbal Delights, London: Faber & Faber.

—— (ed) (1947), Culpeper’s English Physician and Complete Herbal, London: Herbert Joseph.

—— and HARTLEY, OLGA (1925), The Gentle Art of Cookery, London: Chatto & Windus.

LIDDELL, CAROLINE, and WEIR, ROBIN (1993), Ices, London: Hodder & Stoughton.

LIN, FLORENCE (1986), Florence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads, New York: Peter Morrow.

LIN, L. P., and HAR, L. S. (1986), Hawkers Galore, Penang: Penang Festival.

LINCOLN, Mrs D. A. (1891), Mrs Lincoln’s Boston Cookbook, Boston: Roberts.

LIND, JAMES (1757), A Treatise on the Scurvy, London: A. Millar.

LINDLEY, JOHN (1846), The Vegetable Kingdom, London.

LINSCHOTEN, JOHN HUIGHEN VAN (1598), Discours of Voyages into ye Easte and Weste Indies, London: John Wolfe.

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LLANOVER, Lady (1867), The First Principles of Good Cookery, facsimile edn, Tregaron: Brefi Press (1991).

LLOYD, L. C., and LLOYD, A. J. (1931), ‘Shrewsbury Cakes: The Story of a Famous Delicacy’, Shrewsbury Circular.

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LOCKWOOD, WILLAM G., and LOCKWOOD, YVONNE R. (1983), ‘The Cornish Pasty in Northern Michigan’, in Food in Motion, Oxford Symposium on Food History 1983, Leeds: Prospect Books.

LOESCH, JEANNE (1994), De chou et de choucroute, Mulhouse: Éditions du Rhin.

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—— (1986), Mother Maize and King Corn, Ann Arbor: William L. Clements Library.

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—— (1996a), American Cookery: The Bicentennial 1796–1996, Ann Arbor: William L. Clements Library.

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LOOHUIZEN, RIA (2004), The Elder in Myth, Cookery and History, Totnes: Prospect Books.

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LOUIS, DIANA FARR, and MARINOS, JUNE (1995), Prospero’s Kitchen: Mediterranean Cooking of the Ionian Islands from Corfu to Kythera, New York: M. Evans Ltd.

LOVEGREN, SYLVIA (1995), Fashionable Food: Seven Decades of Food Fads, New York: Macmillan.

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LOVERA, JOSE RAFAEL (1988), Historia de la alimentación en Venezuela, Caracas: Monte Avila Editores.

—— (1991), Gastronomia caribeña, Caracas: CEGA.

—— (1994), ‘Vegetable Wraps in Traditional Latin American Food’, in Walker (1994).

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—— (1991), Wild Herbs of Australia and New Zealand, rev edn, Ryde: Angus & Robertson.

LUARD, ELISABETH (1990), European Festival Food, London: Bantam Press.

—— (2001), Sacred Food: Cooking for Spiritual Nourishment, London: MQ Publications.

—— (2004a), European Peasant Cookery, rev edn, London: Grub Street.

—— (2004b), The Food of Spain and Portugal, London: Kyle Cathie.

LUCAROTTI, ROLLI (2004), Recipes from Corsica, Totnes: Prospect Books.

LUCAS, A. T. (1960), ‘Irish Food before the Potato’, Gwerin, 3.

LUCIAN (1959–60), Works, vols vi and vii, Cambridge, Mass.: Loeb Classical Library.

LUCRAFT, FIONA (1992–3), ‘The London Art of Plagiarism’, PPC 42 and 43.

—— (1997–8), ‘A Study of the Compleat Confectioner by Hannah Glasse’, PPC 56, 57, and 58.

LYSAGHT, PATRICIA (ed) (1994), Milk and Milk Products from Medieval to Modern Times, Proceedings of the Ninth International Conference on Ethnological Food Research, Ireland, 1992, Edinburgh: Canongate Press.

MABEY, RICHARD (1972), Food for Free, London: Collins.

MCCANN, JAMES C. (2005), Maize and Grace: Africa’s Encounter with a New World Crop 1500-2000, Cambridge, Mass.: Harvard UP.

MCCLANE, A. J. (1978a), Freshwater Fishes of North America, New York: Holt, Rinehart & Winston.

—— (1978b), Saltwater Fishes of North America, New York: Henry Holt.

MACCLURE, VICTOR (1935), Scotland’s Inner Man, London: George Routledge.

MCCORMICK, H. W., ALLEN, T. B., and YOUNG, W. E. (1963), Shadows in the Sea, Philadelphia: Chilton.

MCDONALD, RONALD (1997), The Complete Hamburger, Secaucus, NJ: Carol Publishing.

MACDONOGH, GILES (1987), A Palate in Revolution, London: Robin Clark.

—— (1992a), Brillat-Savarin, London: John Murray.

—— (1992b), The Wine and Food of Austria, London: Mitchell Beazley.

MCGEE, DIANE (2001), Writing the Meal: Dinner in the Fiction of Early Twentieth-Century Women Writers, Toronto: University of Toronto Press.

MCGEE, HAROLD (1984), On Food and Cooking, New York: Charles Scribner’s Sons.

—— (1985), ‘Heat’, Journal of Gastronomy, 1/4.

—— (1990), The Curious Cook, San Francisco: North Point Press.

—— (2004), McGee on Food & Cooking, London: Hodder & Stoughton.

MCGOVERN, WILLIAM (c.1927), Jungle Paths and Inca Ruins, New York: Century.

MCILVAINE, CHARLES (1902), One Thousand American Fungi, rev edn, repr West Glover, Vt.: Something Else Press (1973).

MACK, GLENN R., and SURINA, ASELE (2005), Food Culture in Russia and Central Asia, Westport, Conn.: Greenwood Press.

MACKIE, CRISTINE (1987), Trade Winds: A Caribbean Cookery Book, Bath: Absolute Press.

—— (1991), Life and Food in the Caribbean, London: Weidenfeld & Nicolson.

MACKIE, I. M., HARDY, R., and HOBBS, G. (1971), Fermented Fish Products, Rome: FAO.

MCKIRDY, MICHAEL (1988), ‘Who Wrote Soyer’s Pantropheon?’, PPC 29.

MCLAUGHLIN, TERENCE (1978), A Diet of Tripe, Newton Abbot: David & Charles.

MACLEAN, VIRGINIA (1973), Much Entertainment, London: J. M. Dent & Sons.

—— (1981), A Short-Title Catalogue of Household and Cookery Books Published in the English Tongue 1701–1800, London: Prospect Books.

MCLINTOCK, Mrs (1736), Receipts for Cookery and Pastry-Work, repr Aberdeen: Aberdeen UP (1986).

MACMIADHACHAIN, ANNA (1976), Spanish Regional Cookery, London: Penguin.

MCMICHAEL, PHILIP (1995), Food and Agrarian Orders in the World-Economy, Westport, Conn.: Greenwood.

MCMURRY, SALLY (1995), Transforming Rural Life: Dairying Families and Agricultural Change, 1820-1885, Baltimore: Johns Hopkins UP.

MCNEILL, F. MARIAN (1929), The Scots Kitchen, Glasgow: Blackie.

MACNEISH, RICHARD S. (1992), The Origins of Agriculture and Settled Life, Norman: Oklahoma University Press.

MADDEN, LUCY (1997), The Potato Year, Monaghan: Milu Press.

MAGOMEDKHANOV, M. (1991), ‘Feasting after Fasting in Archi Village, Dagestan’, ed R. Chenciner, in Walker (1991).

—— (1993), ‘… Flavourings of some Dagestan Mountain Dishes’, ed R. Chenciner, in Walker (1993).

—— and LUGUEV, S. (1990), ‘Traditional Table Manners in Dagestan’, ed R. Chenciner, in Staple Foods, Oxford Symposium on Food History 1989, London: Prospect Books.

MAHER, BARBARA (1982), Cakes, London: Jill Norman & Hobhouse.

MAHIAS, MARIE-CLAUDE (1981), ‘Rhythmes culinaires indiens: quelques aspects des repas Jaina’, in National and Regional Styles of Cookery, Oxford Symposium on Food History 1981, London: Prospect Books.

MAHON, BRID (1991), Land of Milk and Honey: The Story of Traditional Irish Food and Drink, Dublin: Poolbeg.

MAJUPURIA, INDRA (1980–1), Joys of Nepalese Cooking, Gwalior: Smt S. Devi.

MAN, ROSAMOND, and WEIR, ROBIN (1988), The Compleat Mustard, London: Constable.

MANDEVILLE, Sir JOHN (1568), The Voiage and Trauayle of Syr John Maundeuile, Knight … (first of numerous printed edns based on the original MS), London: Thomas East.

MANEKSHAW, BHICOO (1996), Parsi Food and Customs, New Delhi: Penguin Books India.

MANGELSDORF, PAUL C. (1953), ‘Wheat’, Scientific American.

MANGOR, A. M. (1837), Kogebog for smaa Huusholdninger, Copenhagen.

MARCH, LOURDES (1985), El libro de la paella y de los arroces, Madrid: Alianza.

—— and RIOS, ALICIA (1988), ‘Oliva Sapiens’, in Taste, Oxford Symposium on Food History 1987, London: Prospect Books.

MARCHESE, PASQUALE (1989), L’invenzione della forchetta, Soveria Mannelli: Rubbettino Editore.

MARCHINGTON, JOHN (1984), The Natural History of Game, Woodbridge: Boydell Press.

MARGARET, LEN (1980), Fish & Brewis, Canada: Breakwater.

MARIANI, JOHN (1991), America Eats Out, New York: Wm Morrow.

—— (1994), The Dictionary of American Food and Drink, 2nd rev edn, New York: Hearst.

—— (1999), rev edn of the above, New York: Lebhar-Friedman Books.

—— (1998), The Dictionary of Italian Food and Drink, New York: Broadway.

MARIN (1742), Les Dons de Comus, vols i–iii, Paris.

MARINETTI, F. T. (1931), The Futurist Cookbook, London: Trefoil.

MARKHAM, GERVASE (1615), The English Hus-wife, 1st edn, London.

—— (1631), The English Hus-wife, 4th edn, London.

—— (1986), The English Housewife, ed Michael R. Best, Kingston, Ont.: McGill-Queen’s University Press.

MARKS, COPELAND (1985), False Tongues and Sunday Bread, New York: M. Evans.

MARS, VALERIE (1994), ‘Kitsch Culinary Icons’, in Look and Feel, Oxford Symposium on Food History 1993, Totnes: Prospect Books.

MARSHALL, Mrs AGNES B. (1888), Mrs A. B. Marshall’s Cookery Book, London: Marshall’s School of Cookery.

—— (1891), Mrs A. B. Marshall’s Larger Cookery Book of Extra Recipes, London: Marshall’s School of Cookery.

—— (1894), Fancy Ices, London: Marshall’s School of Cookery.

—— (For the same author’s Book of Ices, 1885, see Wheaton (1976).)

MARSHALL, HUMPHREY (1785), Arbustum Americanum: The American Grove, repr New York: Hafner (1967).

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MARTIN, FRANKLIN W., and RUBERTÉ, RUTH M. (1975), Edible Leaves of the Tropics, Mayaguez: Antillian.

—— et al. (1987), Perennial Edible Fruits of the Tropics: An Inventory, Washington: US Department of Agriculture.

MARTÍNEZ LLOPIS, MANUEL (1981), Historia de la gastronomía española (rev edn 1995), Huesca: Mapya & Ediciones Val de Onsera.

MARTINI, ANNA (1977), Pasta and Pizza, London: Angus & Robertson.

MARTINO, MAESTRO (2005), The Art of Cooking, ed Luigi Ballerini, trans JEREMY PARZEN, Berkeley and Los Angeles: University of California Press.

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—— (1995), ‘Written in Sugar: The Phenomenology of Rock’, PPC 49.

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—— (1998), Sugar Plums and Sherbet, Totnes: Prospect Books.

—— (ed) (2002), Food and the Rites of Passage, Totnes: Prospect Books.

—— (2004), Food Culture in Great Britain, Westport, Conn.: Greenwood Press.

—— with Brown, Catherine (1999), Traditional Foods of Britain: An Inventory, Totnes: Prospect Books.

MASSIALOT, M. (1691), Le Cuisinier roial et bourgeois, Paris: Charles de Sercy.

—— (1712), Le Nouveau Cuisinier royal et bourgeois, vols i and ii, Paris: Prudhomme.

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—— (1746), La Cuisinière bourgeoise, Paris: Guillyn.

—— (1758), Les Soupers de la cour (first pub 1755), Paris: L. Cellot.

MERCADO, MONINA A. (1976), ‘Banana Leaf Tablecloth’, in G. Cordero-Fernando (ed), The Culinary Culture of the Philippines, Manila: Bancom Audiovision Corporation.

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MICKLER, ERNEST MATTHEW (1986), White Trash Cooking, USA: The Jargon Society.

—— (1988), Sinkin Spells, Hot Flashes, Fits and Cravins, Berkeley, Calif.: Ten Speed Press.

MILHAM, MARY ELLA (1998), Platina: On Right Pleasure and Good Health: A Critical Edition and Translation of De Honesta Voluptate et Valetudine, Tempe, Ariz.: Medieval and Renaissance Studies.

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MILLER, JILL NHU HUONG (1968), Vietnamese Cookery, Rutland, V T.: Charles Tuttle.

MILLER, MARK (1992), The Great Chile Book, Berkeley, Calif.: Ten Speed Press.

MILLER, ORSON K., Jr., and MILLER, HOPE H. (1980), Mushrooms in Color, New York: Dutton.

MILLER, WILLIAM (1905), Greek Life in Town and Country, London.

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MILLSTONE, ERIK, and LANG, TIM (2003), The Penguin Atlas of Food: Who Eats What, Where and Why, New York: Penguin.

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MIRODAN, VLADIMIR (1987), The Balkan Cookbook, Wheathampstead: Lennard.

MITCHAM, HOWARD (1975), Provincetown Seafood Cookbook, Reading, Mass.: Addison Wesley.

—— (1978), Creole Gumbo and All That Jazz, Reading, Mass.: Addison Wesley.

MOERMAN, DANIEL E. (1998), Native American Ethnobotany, Portland, Ore.: Timber Press.

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MOLOKHOVETS, ELENA (1897), A Gift to Young Housewives (1861), 20th edn, St Petersburg.

MONROE, JO (2005), Star of India: The Spicy Adventures of Curry, Chichester: John Wiley.

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MONTANDON, JACQUES (1980), Les Fromages de Suisse, Lausanne: Edita.

MONTGOMERY, JOHN (1872), The Wealth of Nature, Edinburgh.

MONTIJN, IRENE (1991), ‘Dutch Treats’, in Walker (1991).

MOORE, MARY HANSON (1980), A Yorkshire Cookbook, London: David & Charles.

MORGAN, JOAN (1985), ‘In Praise of Older Apples’, PPC 20.

—— and RICHARDS, ALISON (1993), The Book of Apples, London: Ebury Press.

—— —— (2002), The New Book of Apples, London: Ebury Press.

MORIARTY, CHRISTOPHER (1978), Eels, Newton Abbot: David & Charles.

MORRISSY, LESLEY (1978), Western Australian Crayfish Cookery, Scarborough: Claire Dane.

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MORSY, MAGALI (1996), Le Monde des couscous et recettes de couscous, 2 vols, Aix-en-Provence: Edisud.

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MORTON, JULIA F. (1976), Herbs and Spices, New York: Golden Press.

—— (1987), Fruits of Warm Climates, Miami: Julia F. Morton.

MORYSON, FYNES (1617), An Itinerary Containing his Ten Years Travel, repr Glasgow: J. MacLeHose & Sons (1908).

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—— (1988), La Liturgie de la table, Paris: Albin Michel.

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MULLIGAN, GRACE (1995), The Women’s Institute Book of Pies and Puddings, London: Harper Collins.

MULTHAUF, ROBERT P. (1978), Neptune’s Gift: A History of Common Salt, Baltimore: Johns Hopkins UP.

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MURCOTT, ANNE (ed) (1983), The Sociology of Food and Eating, Aldershot: Gower.

—— (1998), The Nation’s Diet: The Social Science of Food Choice, London: Longman.

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[MURRAY, EUSTACE GREVILLE] (1861), The Oyster, London: Trübner & Co.

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—— —— (1983), ‘Chuno and Tunta’, in Food in Motion, Oxford Symposium on Food History 1983, Leeds: Prospect Books.

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