Bibliography

This is intended to help the reader find publications which have been referred to in the text of the present book as sources of quotations or information. It does not include books which have been mentioned in a less substantive way, for example as illustrations of the output of a particular cookery author or of the cookery books published in a given language or country. I have also omitted books such as novels from which perhaps no more than a phrase has been quoted.

Where possible, publishers are shown for works published after 1900; but sparingly for earlier ones.

PPC = the food history journal Petits Propos culinaires (in English); published from 1979 by Prospect Books Ltd, London, and since 2000 by Prospect Books, Totnes.

ABDALLA, MICHAEL (1990), ‘Bulgur … in the Cuisine of Contemporary Assyrians’, in Staple Foods, Oxford Symposium on Food History 1989, London: Prospect Books.

ABRAHAMSON, ROY A. (ed) (1972), The Cook Not Mad, facsimile edn, Toronto.

ACCUM, FREDERICK (1820), A Treatise on the Adulterations of Food, Philadelphia.

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ACHAYA, K. T. (1994), Indian Food: A Historical Companion, Delhi: OUP.

—— (1998), An Historical Dictionary of Indian Food, New Delhi: OUP.

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—— (1855), Modern Cookery for Private Families, rev edn, London: Longmans.

—— (1986), The Best of Eliza Acton, ed Elizabeth Ray, London: Penguin.

ADAMS, RAMON J. (1952), Come An’ Get It: The Story of the Old Cowboy Cook, Norman: University of Oklahoma Press.

ADAMSON, MELITTA WEISS (ed and trans) (2000), Das büch von güter spise, Krems: Medium Aevum Quotidianum.

—— (2002), Regional Cuisines of Medieval Europe: A Book of Essays, London: Routledge.

ADAPON, JOY (2001), ‘The Presence or Absence of Mole in Mexican Fiestas’, PPC 67.

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—— and FERNANDEZ, DOREEN G. (1991), Kinilaw, Manila: Bookmark.

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—— (1991), Classical Turkish Cooking, New York: Harper Collins.

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—— (1975), Common Malaysian Fruits, Kuala Lumpur: Longman.

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—— (1990), Eating up the Sante Fe Trail, Colorado: Colorado UP.

—— (1996), ‘A Rattle in the Throat: The Unmentionable Cuisine’, PPC 52.

—— (1997), The Fort Cookbook, New York: HarperCollins.

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—— (1980), English Provincial Cooking, London: Mitchell Beazley.

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—— (2002), An A to Z of Food and Drink, Oxford: OUP.

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—— (1863), A Treatise on the Esculent Funguses of England, 2nd edn, ed F. Currey, London.

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BANERJI, CHITRITA (1997), Bengali Cooking, Seasons and Festivals, London: Serif.

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—— (1995), Onions without Tears, London: Michael Joseph.

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BAYLEY, STEPHEN (1994), Gin, London.

BAZORE, KATHERINE (1953), Hawaiian and Pacific Foods, New York: M. Barrows.

BEAN, LOWELL JOHN, and SAUBEL, KATHERINE SIVA (1972), Temalpakh, Banning, Calif.: Malki Museum Press.

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—— (1974), Beard on Food, New York: Alfred Knopf.

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—— (1865), Mrs Beeton’s Dictionary of Everyday Cookery, London.

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—— and SCRANTON, PHILIP (eds) (2002), Food Nations: Selling Taste in Consumer Societies, New York: Routledge.

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BENEDETTI, BENEDETTO (1986), L’aceto balsamico, Spilamberto: Consorteria dell’Aceto Balsamico.

BENGHIAT, NORMA (1985), Traditional Jamaican Cookery, London: Penguin.

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BERRY, RILEY M. FLETCHER (1907), Fruit Recipes, London: Archibald Constable.

BERRY, WENDELL (1990), What are People For?, New York: Farrar, Strauss and Giroux.

BERSTEN, IAN (1993), Coffee Floats Tea Sinks, Sydney: Helian Books.

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BHOGAL, VICKY (2003), Cooking like Mummyji: Real British Asian Cooking, St Helens: Book People.

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—— (1981), Indian Sweet Delights, Bombay: Wilco.

BITTING, A. W. (1937), Appertizing or The Art of Canning, San Francisco.

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BLACKMAN, GRANT (1980), Catching and Cooking Australian Fish, Melbourne: Pisces Books.

BLAKELOCK, MILDRED (c. 1931), Old English Cookery, 1775–1931, London: Wells.

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BODENHEIMER, F. S. (1951), Insects as Human Food, The Hague: Dr W. Junk.

—— (1960), Animal and Man in Bible Lands, Leiden: E. J. Brill.

BÖHLKE, JAMES E., and CHAPLIN, C. C. G. (1968), Fishes of the Bahamas and Adjacent Tropical Waters, Philadelphia: Academy of Natural Sciences.

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—— (2003), Camembert, trans Richard Miller, Berkeley and Los Angeles: University of California Press.

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BOLITHO, HECTOR (1960), The Glorious Oyster, London: Sidgwick & Jackson.

BOLOTNIKOVA, V. A., et al. (1979), Byelorussian Cuisine, Minsk: Uradzhai.

BONANNO, A., et al. (eds) (1994), From Columbus to Conagra: The Globalization of Agriculture and Food, Lawrence: University of Kansas Press.

BOND, Dr ROBERT (1995), ‘Rau Ram’, PPC 51.

BONI, ADA (1929), Il talismano della felicità, Rome.

—— (1947), La cucina romana, Rome.

BONNADIER, JACQUES (1994), Le Roman de la sardine, Avignon: Éditions A. Barthélemy.

BONTOU, ALCIDE (1898), Traité de cuisine bourgeoise bordelaise, repr Bordeaux: Féret (1977).

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BORELLA, Mr (1770), The Court and Country Confectioner, London.

BORER, EVA MARIA (1965), Tante Heidi’s Swiss Kitchen, London: Nicholas Kaye.

BOSMAN, HERMAN CHARLES (1973), Mafeking Road, Cape Town: Human & Rousseau.

BOSWELL, JAMES (1786), Journal of a Tour to the Hebrides with Samuel Johnson.

BOTKINE, FRANÇOISE, et al. (eds) (1993), Cheeses of the World, London: Little Brown.

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BOTTÉRO, JEAN (1995), ‘The Most Ancient Recipes of All’ in Wilkins (1995).

—— (2002), The Oldest Cuisine in the World: The Cooking of Mesopotamia, trans Teresa Lavender Fagan, Chicago: University of Chicago Press.

BOULESTIN, X. MARCEL (1948), Ease and Endurance, trans Robin Adair, London: Home & van Thal.

BOURKE, AUSTIN (1993), ‘The Visitation of God?’, Dublin: Lilliput.

BOWDEN, GREGORY HOUSTON (1975), British Gastronomy: The Rise of Great Restaurants, London: Chatto & Windus.

BOWER, ANNE L. (ed) (2004), Reel Food: Essays on Food and Film, New York: Routledge.

BOWN, DENI (1988), Fine Herbs, London: Unwin Hyman.

BRADLEY, MARTHA (1756), The British Housewife, facsimile edn, vols i–vi, Totnes: Prospect Books (1996–8).

BRADLEY, RICHARD (1732), The Country Housewife and Lady’s Director, Part II, London: D. Browne & T. Woodman.

—— (1736), The Country Housewife and Lady’s Director, Parts I and II, facsimile of 6th edn in one vol, London: Prospect Books (1980).

BRAND (1859), Hints for the Table.

BRAUDEL, FERNAND (1981–4), Civilization and Capitalism 15th–18th Century, 3 vols, trans and rev Siân Reynolds, London: Collins.

BRAUND, DAVID, and WILKINS, JOHN (eds) (2000), Athenaeus and his World, Exeter: University of Exeter Press.

BREARS, PETER (1984a), The Gentlewoman’s Kitchen: Great Food in Yorkshire, 1650–1750, Wakefield: Historical Publications.

—— (1984b), ‘Of Funeral Biscuits’, PPC 18.

—— (1987), Traditional Food in Yorkshire, Edinburgh: John Donald.

—— (1994), ‘A la Francaise…’, in C. Anne Wilson (ed), Luncheon, Nuncheon and Other Meals, Stroud: Alan Sutton.

—— (1996), ‘Transparent Pleasures: The Story of the Jelly, Parts One and Two’, PPC 53 and 54.

BRÉCOURT-VILLARS, CLAUDINE (1996), Mots de table, mots de bouche, Paris: Stock.

BREMNESS, LESLEY (1994), Herbs, London: Dorling Kindersley.

BRENNAN, JENNIFER (1988), Encyclopaedia of Chinese and Oriental Cookery, London: Black Cat.

—— (1990), Curries and Bugles, London: Viking.

—— (2000), Trade Winds and Coconuts, Hong Kong: Periplus.

BRERETON, GEORGINE E., and FERRIER, JANET M. (eds) (1981), Le Menagier de Paris, Oxford: Clarendon Press.

BRETON, OLIVIER (1994), Rilles, rillons, rillettes, Paris: Du May.

BRIDGES, BILL (1981), The Great American Chili Book, New York: Rawson Wade.

BRIGGS, KATHARINE (1976), A Dictionary of Fairies, London: Penguin.

BRIGGS, RICHARD (1792), The New Art of Cookery, 1st US edn, Philadelphia.

BRILLAT-SAVARIN, JEAN ANTHELME (1826), La Physiologie du goût, 1st edn, published anonymously by the author.

—— (1972), The Physiology of Taste, trans M. F. K. Fisher (first pub with illus. 1949, later edns with text only), New York: Knopf.

BRINGÉUS, NILS-ARVID (2001), Man, Food and Milieu: A Swedish Approach to Food Ethnography, East Linton: Tuckwell.

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—— (1932), ‘Insects and Other Invertebrates for Human Consumption in Siam’, Transactions of the Entomological Society of London, 80/2.

BROTHWELL, DON, and BROTHWELL, PATRICIA (1969), Food in Antiquity, London: Thames & Hudson.

BROWN, BOB (1955), The Complete Book of Cheese, New York: Random House.

BROWN, BONNIE, and SEGAL, DAVID (1981), ‘Sugaring Off’, in National and Regional Styles of Cookery, Oxford Symposium on Food History 1981, London: Prospect Books.

BROWN, CATHERINE (1981), Scottish Regional Recipes, Glasgow: Molendinar Press.

—— (1985), Scottish Cookery, Glasgow: Richard Drew.

—— (1990), Broths to Bannocks, London: John Murray.

—— (1996), A Year in a Scots Kitchen, Glasgow: Neil Wilson.

BROWN, CORA, BROWN, ROSA, and BROWN, BOB (1938), Most for your Money Cookbook, New York: Modern Age.

—— —— —— (1971), The South American Cook Book (first pub 1939), New York: Dover.

BROWN, LINDA K., and MUSSELL, KAY (eds) (1984), Ethnic and Regional Foodways in the United States, Knoxville: University of Tennessee Press.

BROWN, LYNDA (1998), Organic Food, London: Fourth Estate.

BROWN, PATRICIA (1998), Anglo Indian Food and Customs, New Delhi: Penguin Books.

BROWN, SANBORN C. (1979), Benjamin Thompson, Count Rumford, Cambridge, Mass.: MIT Press.

BROWNE, Sir THOMAS (1902), Notes and Letters on the Natural History of Norfolk, London: Jarrold & Sons.

BRUEGEL, MARTIN (2002), ‘How the French Learned to Eat Canned Food, 1809–1930s’, in Belasco and Scranton (2002).

BRUNETON-GOVERNATORI, ARIANE (1984), Le Pain de bois, Toulouse: Eché.

BRYAN, LETTICE (n.d.), The Kentucky Housewife, Paducah, Ky.: Collector Books.

BRYSON, BILL (1991), Mother Tongue, London: Penguin.

BUCHAN, WILLIAM (1769), Domestic Medicine, Edinburgh: Balfour, Auld & Smellie.

BUCKLAND, FRANK (1883), The Natural History of British Fishes, London: SPCK.

BULLIS, DOUGLAS, and HUTTON, WENDY (2001), The Food of Sri Lanka, Boston: Periplus Editions (HK).

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—— (1925), A Handbook of Hardy Fruits: Stone & Bush Fruits, Nuts, etc., London: J. Murray.

—— (1929), The Anatomy of Dessert, London: Dulau.

BUONASSISI, VINCENZO (1976), Pasta, Wilton CC: Lyceum.

BURGESS, G. H. O., et al. (1965), Fish Handling and Processing, Edinburgh: HMSO.

BURKHARDT, BARBARA, MCLEAN, BARRIE ANGUS, and KOCHANEK, DORIS (1978), Sailors and Sauerkraut, Sidney, BC: Gray’s Publishing.

BURKILL, I. H. (1965–6), A Dictionary of the Economic Products of the Malay Peninsula, vols i–ii, 2nd edn, Kuala Lumpur: Governments of Malaysia and Singapore.

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BURTON, DAVID (1982), Two Hundred Years of New Zealand Food and Cookery, Wellington: Reed.

—— (1993), The Raj at Table, London: Faber & Faber.

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BYRON, MAY CLARISSA (1914), Pot-Luck, London: Hodder & Stoughton.

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