Download Introductory Lesson/Activity

Curriculum Area Project:
History Through Food
By Denise Murphy
W. T. Clarke High School
East Meadow School District
Social Studies
Louis DeAngelo, Superintendent of Schools
Timothy Voels, Principal
Richard Heller, Chairperson
September 2009
Table of Contents
Abstract……………………………………………………………………………1
Rationale…………………………………………………………………………...2
Course Outline…………………………………………………………………….3
Lessons/Projects/Activities:
Keeping a Food Journal…………………………………………………..4
Themes in Food History…………………………………………………..5
History in a Cookbook…………………………………………………….6
Food Product PowerPoint………………………………………………...7
Advertising Campaign for a Food………………………………………..8
A Food History Timeline………………………………………………….9
An Introduction to the Columbian Exchange………………………….10
Quizzes in Food History…………………………………………………11
A Food in Travel Guide………………………………………………….12
Food in Art Project....................................................................................13
Food in the Movies……………………………………………………14-15
Food History Book List……………………………………………….16-23
Works Cited…………………………………………………………………........24
Abstract
This CAP, History Through Food, is for a one-semester high-school Social
Studies course that will examine world history through food: the political,
economic, social, military, cultural, and environmental impact of various foods in
world history. We will allow food products, production, preparation and
distribution to tell the human story, including the development of national, ethnic,
and regional cuisines and how human interaction with each other and the
environment helped develop those cuisines.
Page 1
Rationale
There is much rationale for this CAP. World history is a huge topic of study and
using food to break it down is helpful. Food is a factor in so much of world
history and is therefore a particularly fruitful area of interest. Food is also a
natural topic of interest for most people, especially young people. It provides
immediate motivation for study! It may also be used as a complementary course
to Advanced Placement World History and Global History and Geography. Food
Studies is a relatively new discipline, but it is growing by leaps and bounds and
may be freely taken in many directions by teachers and students. This CAP will
attempt to begin addressing some of the ways in which schools may develop this
topic with students.
Page 2
History Through Food Outline
Food in History by Reay Tannahill is a good choice as a textbook for this course.
It has a true historical format, and its periodization may be adapted to the
Advanced Placement World History periodization, as well as the New York State
Global History and Geography curriculum. Therefore, the outline for this course
mirrors and adapts Tannahill’s outline, as follows:
I.
10,000 BCE – 3,000 BCE: Prehistory
A. Hunting and Gathering
B. Development of Agriculture and the Domestication of
Animals
C. Milk and Honey
II.
3,000 BCE – 1,000 CE: Ancient and Classical Civilizations
A. Mesopotamia
B. Egypt
C. Greece
D. Rome
E. India
F. China
G. Central Asia
H. The Arab World
III.
1000-1492: Medieval Europe
IV.
1492-1789
A. The New World and the Columbian Exchange
B. The Impact of the Columbian Exchange on Europe,
the Americas, Russia, China, India, and Africa
C. Sugar and Slavery
V.
1789-present
A. The Industrial Revolution and Food Production,
Distribution, Technology
B. The Green Revolution
C. The Environment and Famine
D. Globalization and Food Today
Each of the above units would examine world history and its impact on food
production, preparation, and distribution at different times and in different places.
Special attention would be paid to issues of gender, class, war, technology,
religion, trade, national identity, and environmental concerns. Food samples
would be enjoyed whenever possible. The following pages detail possible
projects, movies, activities, and other assignments, as desired.
Page 3
Introductory Lesson/Activity
Topic: Keeping a Food Journal
Skills/Objectives:
Begin thinking about the foods we eat
Keep a food journal
Write a short reaction paper
Discuss the role of food in our lives
Assignment:
Keep a personal food journal for a week, noting foods eaten, how prepared,
where, when, why and with whom eaten, opinion of, and any other available
information, such as place of origin, cost, fresh/frozen/fast food/home cooked.
After the week, write a short reaction paper to your food experiences: Was there
anything surprising, interesting, disturbing, positive, or negative?
Share your experiences in class discussion: What is the role of food in our lives?
Assessment:
Informal assessment of class discussion
Page 4
Themes in Food History
Topic: Research a Theme in Food History
Objectives/Skills:
Research a theme in world history and connect it to food
Write a paper of three to five pages discussing that theme in world history and its
connection to food; footnotes and bibliography to be included
Share findings with the class in a poster or PowerPoint presentation
Resources/Technology Integration:
Library
Internet
PowerPoint
Assignment:
Individuals or groups of two or three may do this project. World history themes to
be considered include the following:
War
Gender
Class
Technology
Migration
Religion
Manners/Etiquette
Demography
Environment
Globalization
Politics and Government
Trade
Students will obviously need to narrow these themes down to make them more
manageable. For example, a cross-cultural examination of table manners might
be interesting. Technological advances related to growing rice might be another
topic. Different religious laws governing food consumption might be another
thematic area of research.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 5
History in a Cookbook
Topic: Looking at History in a Cookbook
Skills/Objectives:
Choose a regional or ethnic cookbook in the library
Read the introduction and other parts of the cookbook, searching for historical or
cultural references
Identify the impact of historical or cultural events on food production and
preparation of a particular cuisine
Write a summary of findings
Prepare a recipe from that cookbook
Share the recipe and food with the class and explain its historical or cultural
significance
On a map, trace origins and routes of ingredients
Write a food review
Resources/Technology Integration:
Cookbooks
Outline map of the world
Assignment:
Students will choose a regional or ethnic cookbook, search out and summarize
historical and cultural references, prepare a recipe from the cookbook, explain
the historical or cultural significance of the food or ingredients, map out the
origins and routes of the ingredients. After class has sampled the recipes,
students will write a food review of one of them.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 6
Food Product PowerPoint
Topic: Food Product in History PowerPoint
Skills/Objectives:
Research a particular food product in history: its production, preparation,
distribution, advantages, disadvantages and significance in history
Examine the impact of history on that food and/or the impact of that food on
history; for example, the potato and the potato famine
Create a PowerPoint presentation to teach the class about the food product and
its role in world history
Resources/Technology Integration:
Library
Internet
PowerPoint
Assignment:
This project would be done by groups of two and presented to the class.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 7
Advertising Campaign for a Food
Topic: Create an Advertising Campaign for a Food Product in History
Skills/Objectives:
Research an important food product in a particular time period
Identify the food’s attributes
Develop a multimedia advertising campaign for the food product
Present the campaign to the class
Resources/Technology Integration:
Internet
PowerPoint
Art materials
Assignment:
Class will be divided into groups of three. Groups will conduct research on an
important food product in a particular time period and create a multimedia
advertising campaign for that product, making it relevant to the time period,
audience, and place targeted by the campaign. Advertisements may be
magazine ads, posters, radio ads, Internet ads, video, or whatever combination
of THREE media chosen by the group.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 8
A Food History Timeline
Topic: Creating a Visual Representation of World History Through Food
Skills/Objectives:
Research and identify food products by time period and region of the world
Describe food production and preparation methods used
Create or acquire pictures of relevant foods or food production methods
Examine trade and other interactions that may have influenced the food situation
in each region
Compare and contrast food conditions in different time periods and regions
Identify turning points in food production, distribution, and preparation
Create a visual timeline of findings
Resources/Technology Integration:
Internet
Very large wall
Seven different colored papers to cover wall, making timeline
Assignment:
Class will be divided into seven groups; each group will be assigned one of the
following world regions: the Americas, Western Europe, Eastern Europe, Middle
East, Sub-Saharan Africa, South and Southeast Asia, and East Asia. Each
group will research their region in terms of food products, methods of production
and preparation, cultural and economic exchanges that may have led to a
particular food or cuisine, and change over time. Time periods would be broken
down according to class curriculum, found in outline. As research is completed,
pictures of foods and methods of food production will be either created by hand
or computer-generated. These visual representations will then be affixed to the
largest classroom wall or bulletin board.
This project may best be done over a semester’s time as the class moves ahead
in historical study. Students may take a “museum tour” of the timeline and then
compare and contrast the world regions’ food history as each time period is
studied. At the end of the course, students may complete a total compare-andcontrast analysis of history through food.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 9
An Introduction to the Columbian Exchange
Topic: The Columbian Exchange
Skills/Objectives:
Take notes on a video, Bridging World History: Food, Demographics, and Culture
List food products mentioned in the video
Define Columbian Exchange, famine foods, and genetic modification of foods
Identify the impact of global trade on culture, animals, labor systems,
demography, addictions, and the environment worldwide.
Trace the development of ritual or spiritual uses of foods to economic uses of
foods
Assignment:
Students will watch the above-mentioned video and take notes. Class discussion
will review the information as an introduction to the impact of the Columbian
Exchange on world history.
Resources/Technology Integration:
Video and Activities: “Bridging World History: Food, Demographics, and
Culture.”
http://www.learner.org/courses/worldhistory/unit_main_16.html
Assessment:
Informal check for understanding in class discussion
Page 10
Millennium: A CNN Perspectives Series
Topic: Quizzes in Food History
Skills/Objectives:
Take independent online quizzes related to food in history
Learn something new about food in history
Connect the new knowledge to something learned earlier in world history
Assignment:
Students will go online at school or at home:
http://www.cnn.com/SPECIALS/1999/millennium/
and click on a century listed. After the introduction, there is an icon with a fork
and a spoon which, when clicked, brings the students to quizzes such as “Dinner
with the shogun” in the 12th century. Students can list their new knowledge and
connect it to previous knowledge in world history. Answers may be shared in
class.
Resources/Technology Integration:
Internet
Assessment:
Informal assessment through class discussion
Page 11
A Food in Travel Guide
Topic: Examine a Region of the World Through Its Cuisine
Skills/Objectives:
Research the cuisine of a particular region or nation of the world
Create a travel guide of the place, outlining the foods one should enjoy in that
place
Identify historical, cultural and cross-cultural connections of common foods and
ingredients used in the place
Include pictures and maps of places and foods
Include recipes of the place
Prepare and share recipes of the place with the class
Present findings to the class
Resources/Technology Integration:
Library
Internet
PowerPoint
Assignment:
This project would be done in groups of three. The travel guide could be in
pamphlet, book, report, or PowerPoint form. Students might elect to make a
video of the preparation of their recipe and explain its preparation to the class.
Groups would present their findings to the class.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 12
Food in Art Project
Topic: Examine the Portrayal of Food in Art
Skills/Objectives:
Research a particular art style
Search through artwork looking for examples of food in art
Analyze the use of food in art, utilizing art analysis worksheets
Identify the significance of food in art, placing in historical context, if relevant
Create a short PowerPoint presentation to share artwork and findings with the
class
Resources/Technology Integration:
Art Analysis Worksheets: Available online
Library
Internet
PowerPoint
Assignment:
This project would be done in groups of two to three. Each group would research
the artwork of a particular time and place, looking for examples of food in art, its
meaning and historical context. Groups would then create a short PowerPoint
presentation to share with the class.
Extension:
Other possibilities for this project include the following:
Print out the artwork and create a museum exhibit for the class to tour in the
classroom.
Visit an art museum to look at museum pieces that portray food.
Students could create their own artwork portraying food and add it to a classroom
museum exhibit.
Assessment:
Many excellent rubrics are available online. One great source is
http://rubrics4teachers.com/
Page 13
Food in the Movies
Many, but not all, of the following movies were taken from a list found at “Food
and Eating in the Movies,” from the Media Resources Center in the library at UC
at Berkeley http://www.lib.berkeley.edu/MRC/foodmovies.html#central
They all have some historical or cultural significance for a History Through Food
course. Any would be constructive in terms of eliciting class discussion on the
role of food in history, culture and film!
Babette’s Feast. 1987.
Big Night. 1978.
A Chef in Love. 1997.
Chocolat. 2000.
Combination Platter. 1993.
Diner. 1982.
Discreet Charm of the Bourgeoisie. 1972.
Eat Drink Man Woman. 1994.
Fast Food Nation. 2006.
Fried Green Tomatoes. 1991.
Julie and Julia. 2009.
Moonstruck. 1987.
My Big Fat Greek Wedding. 2002.
Ratatouille. 2007.
Soul Food. 1997.
Tampopo. 1987.
Tortilla Soup. 2001.
Vatel. 2000.
What’s Cooking? 2000.
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Documentaries and Cooking Shows - just a sample!
A Movable Feast with America’s Favorite Chefs. 2009.
American Eats.
Anthony Bourdain: No Reservations.
Bizarre Foods with Andrew Zimmern.
Bridging World History: Unit 16: Food, Demographics, and Culture.
Food for the Ancestors. 1999.
Food, Inc. 2009.
The French Chef with Julia Child. 2005.
Frontline/NOVA: A Harvest of Fear. 2001.
Gourmet’s Diary of a Foodie. 2008.
King Corn: You Are What You Eat. 2008.
Lidia’s Italy.
The Meaning of Food. 2005.
To Market To Market To Buy a Fat Pig. 2007.
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Food History Book List
Alcock, Joan P. Food in the Ancient World.
Allen, Stewart Lee. In the Devil's Garden: A Sinful History of Forbidden Food.
Avakian, Arlene Voski and Barbara Haber, eds. From Betty Crocker to Feminist
Food Studies: Critical Perspectives on Women and Food.
Bacci, Massimo Livi. Population and Nutrition: An Essay on European
Demographic History. Eds. Richard Smith and Jan De Vries.
Barry, Tom. Roots of Rebellion: Land & Hunger in Central America.
Bendiner, Kenneth. Food in Painting: From the Renaissance to the Present.
Bober, Phyllis Pray. Art, Culture, and Cuisine: Ancient and Medieval
Gastronomy.
Bottero, Jean. The Oldest Cuisine in the World: Cooking in Mesopotamia.
Trans. Teresa Lavender Fagan.
Bower, Anne, ed. Reel Food: Essays on Food and Film.
Brears, Peter C.D. A Taste of History : 10,000 Years of Food in Britain.
Brothwell, Don R. and Patricia Brothwell. Food in Antiquity; A Survey of the Diet
of Early Peoples.
Brown, Lester Russell. Who Will Feed China?: Wake-Up Call for a Small Planet.
Bynum, Caroline Walker. Holy Feast and Holy Fast: The Religious Significance
of Food to Medieval Women.
Camporesi, Piero. Bread of Dreams: Food and Fantasy in Early Modern Europe.
Caro, Mark. The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the
World's Fiercest Food Fight.
Civitello, Linda. Cuisine and Culture: A History of Food & People.
Coe, Sophie D. The True History of Chocolate.
Collingham, Lizzie. Curry: A Tale of Cooks and Conquerors.
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Colquhoun, Kate. Taste: The Story of Britain Through Its Cooking.
Connery, Clare. Irish Food & Folklore: A Guide to the Cooking, Myths, and
History of Ireland.
Cosman, Madeline Pelner. Fabulous Feasts: Medieval Cookery and Ceremony.
Counihan, Carole M. Around the Tuscan Table: Food, Family, & Gender in
Twentieth Century Florence.
________________. Food and Culture: A Reader.
Dalby, Andrew. Food in the Ancient World from A to Z.
Davis, Belinda J. Home Fires Burning: Food, Politics, and Everyday Life in World
War I Berlin.
Dejean, Joan. The Early American Table: The Essence of Style: How the French
Invented High Fashion, Fine Food, Chic Cafes, Style, Sophistication, and
Glamour.
Denker, Joel. The World on a Plate: A Tour Through the History of America's
Ethnic Cuisine.
Dickie, John, LLB. Delizia!: The Epic History of the Italians and Their Food.
Eden, Trudy. Food and Society in the New World.
Faas, Patrick. Around the Table of the Romans: Food and Feasting in Ancient
Rome. Trans. Sean Whiteside.
Fagan. Brian M. Fish on Friday: Feasting, Fasting, and the Discovery of the New
World.
Feeley-Harnik, Gillian. The Lord's Table: The Meaning of Food in Early Judaism
and Christianity.
Fernandez-Armesto, Felipe. Near a Thousand Tables : A History of Food.
Fine, Ben, Michael Heasman, and Judith Wright. Consumption in the Age
Affluence: The World of Food.
Flandrin, Jean-Louis and Massimo Montanari, eds. Food: A Culinary History.
Trans. Albert Sonnenfeld.
Fletcher, Nichola. Charlemagne's Tablecloth: A Piquant History of Feasting.
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Foster, Nelson and Lind S. Cordell, eds. Chilies to Chocolate: Food the
Americas Gave the World.
Freedman, Paul, ed.
Food: The History of Taste.
_____________. Out of the East: Spices and the Medieval Imagination.
Garnsey, Peter. Food and Society in Classical Antiquity. Ed. P.A. Cartledge.
Gies, Frances and Joseph Gies. Daily Life in Medieval Times: A Vivid, Detailed
Account of Birth, Marriage, and Death; Food, Clothing, and Housing; Love and
Labor, in the Middle Ages.
Glanville, Philippa and Hilary Young, eds. Elegant Eating: Four Hundred Years
of Dining in Style.
Goody, Jack. Food and Love: A Cultural History of East and West.
Grada, Cormac O. Famine: A Short History.
Grant, Mark. Roman Cookery: Ancient Recipes for Modern Kitchens.
Grew, Raymond. Food in Global History.
Grivetti, Louis Evan and Howard Yana-Shapiro, eds. Chocolate: History, Culture,
and Heritage.
Gutierrez, Nancy A. Shall She Famish Then?: Female Food Refusal in Early
Modern England.
Hassan, Fekri A., ed. Droughts, Food and Culture.
Heiser, Charles B. Seed to Civilization: The Story of Food.
Helstosky, Carol F. Garlic and Oil: Politics and Food in Italy.
Hobhouse, Henry. Seeds of Wealth: Four Plants That Made Men Rich.
______________. Seeds of Change: Six Plants That Transformed Mankind.
Inness, Sherrie A., ed. Kitchen Culture in America: Popular Representations of
Food, Gender, and Race.
Janowjski, Monica and Fiona Kerlogue, eds. Kinship and Food in South East
Asia.
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Kinard, Malvina and Janet Crisler. Loaves & Fishes: Foods from Bible Times.
Kiple, Kenneth F. A Movable Feast: Ten Millennia of Food Globalization.
Kirby, Diane and Tanja Luckins, eds. Dining on Turtles: Food Feasts and
Drinking in History.
Koeppel, Dan. Banana: The Fate of the Fruit That Changed the World.
Kraemer, David Charles. Jewish Eating and Identity Through the Ages.
Krondl, Michael. The Taste of Conquest: The Rise and Fall of the Three Great
Cities of Spice.
Kurlansky, Mark. Cod: A Biography of the Fish That Changed the World.
_____________, ed. Choice Cuts: A Savory Selection of Food Writing from
Around the World and Throughout History.
_____________, illus. The Food of a Younger Land: A Portrait of American
Food--Before the National Highway System, Before Chain Restaurants, and
Before Frozen Food, When the Nation's Food Was Seasonal, Regional, and
Traditional--From the Lost WPA Files.
_____________. Salt: A World History.
La Boone III, John A. Around the World of Food: Adventures in Culinary History.
Landau, Barry H. The President's Table: Two Hundred Years of Dining and
Diplomacy.
Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern
America.
Luard, Elisabeth. Sacred Food: Cooking for Spiritual Nourishment.
Makanowitzky, Barbara (Norman). Tales of the Table; A History of Western
Cuisine.
Malaguzzi, Sylvia. Food and Feasting in Art (Guide to Imagery).
Marden, Patricia C. and Suzanne I. Barchers. Cooking Up World History:
Multicultural Recipes and Resources.
McNamee, Gregory. Moveable Feasts: The History, Science, and Lore of Food.
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McWilliams, James E. A Revolution in Eating: How the Quest for Food Shaped
America (Arts and Traditions of the Table: Perspectives on Culinary History).
Mennell Stephen. All Manners of Food: Eating and Taste in England and France
from the Middle Ages to the Present.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History.
Montanari, Massimo. Food Is Culture (Arts and Traditions of the Table:
Perspectives on Culinary History).
Moskoff, William. The Bread of Affliction: The Food Supply in the USSR During
World War II.
Murray, Sarah. Moveable Feasts: From Ancient Rome to the 21st Century, the
Incredible Journeys of the Food We Eat.
Murrills, Angela. Hot Sun, Cool Shadow: Savoring the Food, History, and
Mystery of the Languedoc. Illus. Peter Matthews.
Nasrallah, Nawal. Delights from the Garden of Eden: A Cookbook and a History
of the Iraqi Cuisine.
Newman, Lucile F., ed. Hunger in History: Food Shortage, Poverty, and
Deprivation.
Nielsen, Inge. Meals in a Social Context: Aspects of the Communal Meal in the
Hellenistic and Roman World.
Nystad, Henning. Denmark from A to Z : A Brief and Informal Encyclopedia for
the Reader Who Wishes to Broaden His Knowledge of Men and Food, Wit and
Lore in the Oldest and Happiest Kingdom in the World.
Olson, Mancur. The Economics of the Wartime Shortage: A History of British
Food Supplies in the Napoleonic War and in World Wars I and II.
Ornelas, Kriemhild Conee and Kenneth F. Kiple, eds. The Cambridge World
History of Food.
Ortiz, Bernard O. and Bernard R. Ortiz De Montellano. Aztec Medicine, Health,
and Nutrition.
O’Shea, Mark. Food and Cooking of Africa and Middle East: A Fascinating
Journey Through These Rich and Diverse Cuisines: The Culinary History; The
Ingredients; The Techniques and Over 150 Authentic Dishes.
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Parkin, Katherine J. Food Is Love: Advertising and Gender Roles in Modern
America.
Paul, Harry W. Science, Vine and Wine in Modern France.
Pellechia, Thomas. Wine: The 8,000 Year-Old Story of the Wine Trade.
Pilcher, Jeffrey. Food In World History (Themes in World History).
___________ . Que Vivan Los Tamales!: Food and the Making of Mexican
Identity.
Pinkard, Susan. A Revolution in Taste: The Rise of French Cuisine, 1650-1800.
Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals.
Powell, Marilyn. Ice Cream: The Delicious History.
Rebora, Giovanni. Culture of the Fork: A Brief History of Everyday Food and
Haute Cuisine in Europe. Trans. Albert Sonnenfeld.
Redon, Odile, Francoise Sabban and Silvano Serventi. The Medieval Kitchen:
Recipes from France and Italy.
Riley, Gillian. Renaissance Recipes: Painters and Food Series.
Roberts, J.A.G. China to Chinatown: Chinese Food in the West.
Ruiz, Cicki L. and Vicki L. Ruiz. Cannery Women, Cannery Lives: Mexican
Women, Unionization, and the California Food Processing Industry, 1930-1950.
Sack, Daniel. Whitebread Protestants: Food and Religion in American Culture.
Satin, Morton. Death in the Pot: The Impact of Food Poisoning on History.
Prometheus Books.
Schenone, Laura. A Thousand Years Over a Hot Stove: A History of American
Women Told through Food, Recipes, and Remembrances.
Schlosser, Eric. Fast Food Nation.
Schmid, Ron. The Untold Story of Milk: The History, Politics and Science of
Nature's Perfect Food: Raw Milk from Pasture-Fed Cows. Foreword. Sally Fallon
Morell.
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Shephard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food
Preserving Changed the World.
Sim, Alison. Food & Feast in Tudor England.
Smith, Jeff. What We Eat: The True Story of Why We Put Sugar in Our Coffee
and Ketchup on Our Fries.
Solheim, James E. It’s Disgusting and We Ate It: True Food Facts from Around
the World and Throughout History. Illus. Eric Brace.
Spencer, Colin. British Food: An Extraordinary Thousand Years of History.
Standage, Tom. An Edible History of Humanity.
____________. A History of the World in Six Glasses.
Stubbs, Kevin D. Race to the Front: The Materiel Foundations of Coalition
Strategy in the Great War.
Suen, Wong Hong. Wartime Kitchen: Food and Eating in Singapore 1942-1950.
Tannahill, Reay. Food in History.
Theophano, Janet. Eat My Words: Reading Women's Lives Through the
Cookbooks They Wrote.
Toussaint-Samat. History of Food. Trans. Anthea Bell.
Trager, James. The Food Chronology: A Food Lover's Compendium of Events
and Anecdotes from Prehistory to the Present.
Trentmann, Frank. Food and Conflict in Europe in the Age of the Two World
Wars. Ed. Flemming Just.
Tyrer, Nicola. They Fought in the Fields: The Women's Land Army: The Story of
a Forgotten Victory.
Varriano, John. Tastes and Temptations: Food and Art in Renaissance Italy
(California Studies in Food and Culture).
Visser, Margaret. Much Depends on Dinner: The Extraordinary History &
Mythology, Allure & Obsessions, Perils & Taboos, of an Ordinary Meal.
_____________. The Rituals of Dinner: The Origins, Evolution, Eccentricities,
and Meaning of Table Manners.
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The Little House Cookbook: Frontier Foods from Laura Ingalls
Wilder's Classic Stories.
Walker, Barbara M.
Watson, James L., ed. Golden Arches East: McDonald's in East Asia.
Wilkins, John M. and Shaun Hill. Food in the Ancient World.
Wilt, Alan F. Food for War: Agriculture and Rearmament in Britain Before the
Second World War.
Wrangham, Richard. Catching Fire: How Cooking Made Us Human.
Wright, Clifford A. Cucina Paradiso: The Heavenly Food of Sicily.
_____________. A Mediterranean Feast: The Story of the Birth of the
Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the
Barbary Corsairs, with More Than 500 Recipes.
Zuckerman, Larry. The Potato: How the Humble Spud Rescued the Western
World.
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Works Cited
“Bridging World History: Unit 16: Food, Demographics, and Culture.”
http://www.learner.org/courses/worldhistory/unit_main_16.html
“Food and Eating in the Movies.”
http://www.lib.berkeley.edu/MRC/foodmovies.html#central
Millennium: A CNN Perspectives Series.
http://www.cnn.com/SPECIALS/1999/millennium/
“Rubrics for Teachers.” http://rubrics4teachers.com/
Tannahill, Reay, Food in History. New York: Three Rivers Press, 1988.
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