Food and Culture Texts: November 2006

Tuesday, November 28, 2006

Culinary biographies

Culinary biographies : a dictionary of the world’s great historic chefs, cookbook authors and collectors, farmers, gourmets, home economists, nutritionists, restaurateurs, philosophers, physicians, scientists, writers, and others who influenced the way we eat today / edited by Alice Arndt ; with contributions by numerous experts.
Edition 1st ed.
Published Houston, Tex. : YES Press, c2006.
Description xiii, 418 p. : ill., ports. ; 26 cm.
Record format BK Book

Call no. Shields Library Humanities/Social Sciences Reference TX649.A1 C85 2006 Lib Use Only

Bibliography Includes bibliographical references and index.
Subject Cooks -- Biography -- Encyclopedias.
Food writers -- Biography -- Encyclopedias.
Gourmets -- Biography -- Encyclopedias.
Nutritionists -- Biography -- Encyclopedias.
Restaurateurs -- Biography -- Encyclopedias.
Home economists -- Biography -- Encyclopedias.
Farmers -- Biography -- Encyclopedias.
Food -- Encyclopedias.
Add.Entry Arndt, Alice.
ISBN 0971832218

Friday, November 17, 2006

Meat Matters

Watts, Sydney

Meat Matters: Butchers, Politics, and the Market Culture in Eighteenth-Century Paris

University of Rochester Press, 2006.

Shields HD9422.8 .P2 W38 2006

sausage rebellion

Pilcher, Jeffrey M.,1965-

The sausage rebellion : public health, private
enterprise, and meat in Mexico City, 1890-1917 /

Albuquerque : University of New Mexico Press, 2006.

Shields Library HD9424.M6 M496 2006 Regular Loan

This list of books and resources represents some of the new material in the collections of the University Library at the University of California, Davis. Librarians, David Michalski, Axel Borg and others refer books to this list as time permits. For a complete list of materials, and inquires, please visit the University Library.

Critical Studies in Food and Culture (CSFC) is a research cluster sponsored by the Davis Humanities Institute and the American Studies Department at the University of California, Davis. It aims to support and share the work of Faculty and Graduate Student researchers investigating the intersections of food and cultural studies, as well as the critical analysis of eating practices and the broader cultures of consumption.