Selected Bibliography

Works cited in the text and notes that pertain to cooking or the history of food and dining.

 

Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy. Italian title: La Cucina del Bel Paese. Translated by Jay Hyams. New York: Rizzoli, 2009.

Adimari, Fiamma Niccolini, and Fosco Provvedi. Il libro d’oro dei primi piatti italiani con 1000 ricette. Milan: Mursia, 1980.

Antolini, Piero and The Lian Tjo, The Great Book of Chinese Cooking. New York: International Culinary Society, 1990.

Apicius. Apicius: Cookery and Dining in Imperial Rome. Translated by Joseph Dommers Vehling. New York: Dover, 1977.

Artusi, Pellegrino. Science in the Kitchen and the Art of Eating Well. Translated by Murtha Baca and Stephen Sartarelli. Toronto: University of Toronto Press, 2003.

——. La scienza in cucina e l’arte di mangiar bene. Florence: Marzocco, 1960.

Athenaeus. The Learned Banqueters. Translated by S. Douglas Olson, 7 vols. Cambridge: Harvard University Press, 2006.

Batmanglij, Najmieh Khalili. New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Washington, D.C.: Mage Publishers, 2000.

Brillat-Savarin, Jean-Anthelme. The Physiology of Taste. Translated by Anne Drayton. New York: Penguin, 1994.

Bugialli, Giuliano. Bugialli on Pasta. New York: Simon and Schuster, 1988.

——. The Fine Art of Italian Cooking. New York: Quadrangle, 1977.

——. The Fine Art of Italian Cooking: The Classic Cookbook, Updated and Expanded. New York: Gramercy, 2005; orig. pub. 1977.

——. Foods of Italy. New York: Stewart, Tabori and Chang, 1984.

——. Foods of Tuscany. New York: Stewart, Tabori and Chang, 1992.

Carcopino, Jérôme. Daily Life in Ancient Rome. Translated by E. O. Lorimer. New Haven: Yale University Press, 1940.

Carluccio, Antonio. A Taste of Italy. Boston: Little Brown, 1986.

Charles, Dora. A Real Southern Cook in Her Savannah Kitchen. New York: Houghton Mifflin Harcourt, 2015.

Chen, Joyce. Joyce Chen Cookbook. Philadelphia: Lippincott, 1962.

Child, Julia. Mastering the Art of French Cooking. Vols. 1 and 2. New York: Knopf, 1961 and 1970.

Collin, Rima, and Richard Collin. The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes Past and Present. New York: Knopf, 1977.

Dupree, Nathalie. New Southern Cooking. New York: Knopf, 1991.

Faas, Patrick. Around the Roman Table. Translated by Shaun Whiteside. Chicago: University of Chicago Press, 1994.

Gabilondo, Aída. Mexican Family Cooking. New York: Fawcett Columbine, 1986.

Giacosa, Ilaria Gozzini. A Taste of Ancient Rome. Translated by Anna Herklotz. Chicago: University of Chicago Press, 1992.

Hazan, Marcella. Essentials of Classic Italian Cooking. New York: Knopf, 1993.

——. Marcella Cucina. New York: Harper Collins, 1977.

——. Marcella’s Italian Kitchen. New York: Knopf, 1986.

——. Marcella Says . . . New York: Harper Collins, 2004.

Hazan, Marcella, and Victor Hazan, Ingredienti. New York: Scribner, 2016.

Herbst, Sharon Tyler. Food Lover’s Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms, 3d ed. Hauppange, NY: Barron’s, 2001.

The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages. Edited by Wendy Buehr. 2 vols. New York: American Heritage and Doubleday, 1968.

Kasper, Lynne Rossetto. The Splendid Table: Recipes from Emilia-Romagna, The Heartland of Northern Italian Food. New York: William Morrow, 1992.

Kass, Leon R. The Hungry Soul: Eating and the Perfecting of Our Nature. Chicago: University of Chicago Press, 1994.

Lévi-Strauss, Claude. The Raw and the Cooked: Introduction to a Science of Mythology. Translated by John Weightman and Doreen Weightman. New York: Harper, 1969.

Lewis, Edna and Scott Peacock. The Gift of Southern Cooking. New York: Knopf, 2003.

Martin, Damiano. The da Fiori Cookbook: Recipes from Venice’s Best Restaurant. New York: William Morrow, 2003.

Montagné, Prosper. Larousse Gastranomique. Translated by Nina Froud, et al. New York: Crown, 1961.

Paoli, Ugo Enrico. Vita romana. Florence: Le Monnier, 1958.

Petroni, Paolo. ll libro della vera cucina fiorentina: 230 ricette. Florence: Bonechi, 1974.

Petronius. Satyricon. Translated by Michael Heseltine and W. H. D. Rouse. Revised by E. H. Warmington. Cambridge: Harvard University Press, 1997.

Plutarch. “The Dinner of the Seven Wise Men.” In vol. 2 of Moralia, 346–449. Translated by Frank Cole Babbitt. Cambridge: Harvard University Press, 2002.

Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana Kitchen. New York: William Morrow, 1964.

Redon, Odile, Françoise Sabban, and Silvano Serrenti. The Medieval Kitchen: Recipes from France and Italy. Translated by Edward Schneider. Chicago: University of Chicago Press, 1998.

Riley, Gillian. The Oxford Companion to Italian Food. New York: Oxford University Press, 2007.

——. Renaissance Recipes. San Francisco: Pomegranate Artbooks, 1993.

Schott, Ben. Schott’s Food and Drink Miscellany. New York: Bloomsbury, 2004.

Scicolone, Michele. The Antipasto Table. New York: William Morrow, 1991.

——. A Fresh Taste of Italy: 250 Authentic Recipes, Undiscovered Dishes, and New Flavors for Every Day. New York: Broadway Books, 1997.

——. 1000 Italian Recipes. New York: Wiley, 2004.

Segan, Francine. The Philosopher’s Kitchen. New York: Random House, 2004.

The Silver Spoon. Italian title: Il cucchiaio d’argento. New York: Phaidon, 2005.

Verene, Donald Phillip. “Vico and Culinary Art: ‘On the Sumptuous Dinners of the Romans’ and the Science of the First Meals.” New Vico Studies 20(2002): 69–78.

Vico, Giambattista. “On the Sumptuous Dinners of the Romans.” Translated by George A. Trone. New Vico Studies 20 (2002): 79–89.

Wilson, Justin. The Justin Wilson Gourmet and Gourmand Cookbook. Gretna, LA: Pelican, 1989).

Zane, Eva. Greek Cooking for the Gods. San Francisco: 101 Productions, 1974.