Agencies in Rome have the so-called United Nations agro-food pole: FAO, IFAD and WFP.

While intervening in similar areas that relate to food, nutrition and agriculture, each agency has different tasks even though they often work together on joint projects. We saw how the WFP to intervenes by providing food assistance (food). The tasks are different from the others.

—-

International Fund for Agricultural Development
(International Fund for Agricultural Development -IFAD).

IFAD operates as a kind of specialized bank
in funding projects for rural development. IFAD projects
are designed to improve the nutritional and
living conditions of the poorest people in developing countries-

www.ifad.org

—–

Organization of the United Nations Food and
Agriculture (Food and Agriculture Organization – FAO).

Like WFP, FAO is involved in emergency situations to
to support the development but addresses the food security issue
especially in terms of…

To learn more, visit www.wfp.org/it Page 13
production and food preservation, supporting agriculture
and helping small farmers (as well as fishermen).
www.fao.org

—–

There are numerous other specialized UN agencies:

United Nations Development Program (UNDP)
http://www.undp.org/
Headquarters: New York, USA. UNDP focuses on:
promotion of democracy, poverty reduction,
crisis prevention and rehabilitation.

—–

United Nations Environment Program (UNEP)

http://www.unep.org/default.asp

Location: Nairobi, Kenya. The mission of UNEP is to protect
environment.

—–

International Labour Organization (ILO)
http://www.ilo.org/
Headquarters: Geneva, Switzerland. The ILO promotes the rights of
worker advocates and fundamental freedoms as
freedom of association, the right to organize, the
collective bargaining, abolition of forced labor and
equal opportunities and treatment for men and women

—–

Organization of the United Nations Educational, Scientific and Cultural Organization (UNESCO)
http://www.unesco.org/
Location: Paris, France. UNESCO is committed to building a
world peace by promoting international cooperation
in education, science and culture.

—–

United Nations High Commissioner for Refugees (UNHCR).
http://www.unhcr.it/

Headquarters: Geneva, Switzerland. The primary purpose is the UNCHR
protection of refugees.

—–

World Health Organization (WHO)

http://www.who.int/about/en/

Headquarters: Geneva, Switzerland. The World
Health is committed to ensuring the best possible level of
health and wellness.

—–

Office for the Coordination of Humanitarian Affairs (OCHA).
http://ochaonline.un.org/
Headquarters: Geneva, Switzerland and New York, USA. OCHA
coordinate the commitments of humanitarian assistance in partnership
with national and international organizations.

—–

United Nations International Fund for Children (UNICEF)
http://www.unicef.org/

Headquarters: New York, USA. UNICEF supports the protection
and children’s rights. It has several National Committees.
http://www.unicef.it/

—–

Office of the High Commissioner for Human Rights

http://www.ohchr.org/EN/Pages/WelcomePage.aspx

Headquarters: New York, USA. The office has a mandate to
promote and protect all human rights.

Street food

Different ways of calling the practice based on the culinary preparation, display, consumption and sale of food in streets, markets, etc., carried out by street vendors.
The category of street food includes businesses open or partially closed, where the consumption of products takes place, or on stools or chairs faced with shelves and counters, where consumption practices are still characterized by the Short- or the definition of  a quick meal.
Street food is an everyday practice for millions of people in Africa, Asia, Latin America. Two thirds of the inhabitants of our planet are based in a city: it is estimated that at least half can consume daily food from street vendors or in premises adjacent to the road that make for more than one billion at the street food aficionados!

The restoration of the road, day and night, now interacts with the lifestyle of the city. For many college students in Bogor (Indonesia), street food is 80% of their daily diet. A research carried out in Bangkok (Thailand) has shown that 90% of the population consumes most of their meals away from home and this is mainly food sold on the street.

In the metropolis of the United States the so-called take-away can be considered a form of street food. In New York, as elsewhere, with street vendors selling hot dogs, a good business, as they were added in the last decade, taco vendors, kebab and other delicacies.

It so happens that the street food of NYC is better than any hypothetical map outlining the ethnic composition of its neighborhoods, and at the same time, is an honest reflection of the global underground village.

In old Europe, Portugal, United Kingdom, France, Spain, there are numerous examples of production and consumption of street food, which do not appear to have greatly suffered from the approval of consumption, but rather in a sense they were helped to increase the practice of fast food, in respect of which arise as an alternative labeled as traditional, authentic, local, old.

But if it were easy to predict that the street food, thanks to the breadth of supply, time and speed of service have captured the attention of the urban population, it was easy to imagine that in addition to respectful sandwich shops, bars, and similar vendors, street vendors and local “traditional” vendors,  would carry on their activities.

Every Italian city has its own kind of street food, and who consumes it does not necessarily follow a “normal menu” : from salty to sweet. The world of street food is mostly male.

Women, especially young girls, frequently choose from dairies, and focaccia, while men prefer chip shops and similar places, where a savory cuisine is more carnivorous than vegetarian, accompanied by plenty of wine.

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De re coquinaria – Apicio

Of these preparations, only approximately  300 derive from the basic texts, while the other came from books that dealt with agriculture, medicine and dietetics, available to the various scribes who transcribed during the Middle Ages, the De re coquinaria.

In fact, to prepare the suggested recipes in the collection eight or nine ingredients were needed, and these 10 were used as a basis in order of frequency: pepper, garum, oil, honey, lovage, vinegar, wine, cumin, rue, coriander.
Some researchers believe that Apicius, who wrote or did write the De re coquinaria, does not identify a single figure, but rather three people who lived during different eras. The above references provide critical sources of a rich patrician, culinary arts master, named Mark Gavio Apicius, famous in the early decades of the century. A.D. in Tiberius Imperial Rome.

• “What has become of our Rome, where it imposes philosophers to leave the city for allegedly corrupting the youth, just as Apicius turned his profession into a culinary science, and has broken with his doctrine of an entire era? “(Seneca).
• “His method of fattening pigs with dried figs and letting them drink small amounts of sweet juice before slaughtering them, with the purpose of obtaining a particularly tasty liver…. the greatest spendthrift of all time … “(Pliny).
• [Apicius], after spending a hundred million sesterces, and after having squandered in riotous living via the many gifts of the emperor Tiberius, there came a time when he was forced to take stock of his possessions. After counting it seemed that he was left with 10 million sesterces. And so, seeing the remaining assets, he was forced to live in abject hunger, and decided to end his own life with poison. “(Seneca)

Oil, lard, butter, the history of dietary fat

Apicius, did not know that oil, literally drips with oil. The fat was a real prestigious symbol (with bread and wine) of Latin agricultural civilization, opposed to the lard and butter, symbols of pastoral nomadic civilization and barbarians.
The fat also appeared in Roman cooking, but only of the poorer classes, and between Latin agronomists Cato recalls only a few recipes of cakes prepared with traditional campaigns of this fat (unguen o adeps).

The Romans did not ignore pork, but it wasn’t until the III-IV century where meat was among the food distributed by the emperors to the people of the capital.

In the Middle Ages, the development of forestry, prompted by the spread of barbaric culture  also meant the promotion of fat between the strong values ​​of the food system.

Antimo, the first writer of the medieval diet, Greek by birth but grew up in the court of Byzantium, and arrived in Ravenna during the reign of Theodoric, in his “De ciborum observation” speaks of lard used for vegetables and other foods as early as the sixth century.

The political and social situation of the Germanic peoples was a real image for the promotion of animal fat, by becoming the bacon fat for cooking excellence of aristocratic and even monastic power.

The exception were obligations imposed by the liturgical calendar, which forced the Christians to replace the animal fat with vegetable oil, thus for the first time an unusual alternation between the two fats.

In the fourteenth century cookbooks the rule was already in use, and  the oil of lean bacon cooking in the kitchen of grease were often managed by a single corporation, that of “lardaroli”.

This integration providesd, however, choosing among the differences in the choice of oil.Olive oil was consumed by the elite, while the lower classes used vegetable oil alternatives, such as walnut or almond.

In the last centuries of the Middle Ages the church authorities allowed for the use of butter, initially in northern Europe and then even in Italy.

According to scholars of the northern areas, this preference was chosen due to disgust for other tastes. The acrid taste of olive oil, very popular in Mediterranean cuisine, was unpopular with wealthy consumers in continental Europe, so they decided to change that fat, despite the poor image and socially connoted butter.

The status of butter began to change becoming a “cool” product even in the use of the privileged classes of the south. The decisive moment of this shift apparently occurred in the fifteenth century.

As shown by the recipes of Mastro Martino in the kitchen of the court was regularly using butter, and Scappi’s opera is an example of how to use the fat:

• Lard for fatty days
• Butter for fast days (Friday and Saturday)
• Olive oil or almond for vigils and Lent.

The butter, however, could also replace other necessary fats.
The use of butter continued through out the 8^th century, and Pellegrino Artusi proposed a “geography” of dietary fat, which is absent from any reference to the liturgical calendar, which writes that all people use to fry the grease that makes you better in your area.
In Tuscany preference is given to olive oil; butter in Lombardy, and lard in Emilia.

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Street food in Ancient Rome

Food had become a matter of courtiers (at least what has been passed and codified) and the poor itinerant cooks have lost their way. Until the “notorious” burger was developed. But back to today’s street food trend. Enough with saying that Ferrà Adrià – an international star / Spanish chef – has opened a chain restaurant fast that Joel Robuchon – French chef elected chef of the century along with his teacher Freddy Girardet – has shocked Paris and France, creating a chain of “tables” which you cannot be reserved, you cannot pay by credit card, you eat in 20 minutes, choosing from a fixed menu. The new wave of cooking seems to be not how much and how you eat, but what you eat: the quality lies in the perfection of the purity of ingredients in a dish and not in a typical “outline.” The essence of food is now the ruler in street food, or eating on the street. The nomadic people invented it 3,000 years ago and the Romans turned it into a source of pride, so much so that most people eat standing up, quickly, stopping in semi-open places adjacent to the road. Vestiges of these structures remain important in Pompeii. Taverns were provided along the roads for the poor passing that needed to hear their food. Popular practices of this kind were considered in poor taste, however, the notables, who saw their own reputation coming to an end if they were seen having breakfast at the tavern, because living on the street was not taken “seriously.” In addition to “cauponae” and “tabernae” where passers-by bought or consumed cold drinks or hot wine, there were many street vendors who offered bread, pancakes, sausages, etc.. The urban working classes knew the pleasure of eating an evening meal at the table. The Latin writer, Marziale, describes the chaos of the streets of the city before the edict of Domiziano who had set-up the stations by roads and sidewalks: “No more bottles hanging on the pillars … Barber, publican, fryer , butcher, on each in its own shell. Now there’s Rome: it used to be a mess.”

Traiano and the first shopping center

Traino created great works in Rome, from the restructuring of the forum, aqueduct, and constructing a set of buildings on different levels: the Markets of Traiano. Apollodorus of Damascus in the second century designed the first indoor shopping center, considered one of the ancient wonders of the classical world (now you can only see a small part, what remained.) It was developed on 6 floors, with 150 shops which sold a bit of everything. Flowers, fruit, oil, wine, wheat, pepper, fine spices. On the top floor you could buy fish, kept alive in tanks of fresh water or sea water supplied through special aqueducts. There was even a cafeteria and a kind of bank. In between spending, other traders and customers would stop in the taverns on the ground floor (tabernae) to chat, drink and play dice.

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(…) He who follows the same routes every day, (…) who does not speak and does not experience, dies slowly. (…) He who does not travel, who does not read, who does not listen to music dies slowly.

<< Pablo Neruda >>

Sorry this Webstite is under construction

It will be up soon.

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_______________________________

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Camporesi, Piero. Land of hunger; translated by Tania Croft-Murray with the assistance of Claire Foley; Italian

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PQ4053 F57 C313 1996

Food for thought: an anthology of writings inspired by food / edited by Joan and John Digby ; collages by John

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Feasts / selected and edited by Christopher Bland and Linda Kelly. London : Constable, 1987. LSF- click “Place

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Hungry for you: essays and extracts / [compiled by] Joan Smith. London : Chatto & Windus, 1996. SML, Stacks,

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Sustenance & desire: a food lover’s anthology of sensuality & humor / edited, with paintings, by Bascove. Boston :

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Food & literature – secondary sources

General

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Artusi, Pellegrino. Scienza in cucina e l’arte di mangiar bene; a cura di Piero Camporesi ; con uno scritto di Emilio

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Pellegrino, Matteo. Utopie e Immagini Gastronomiche Nei Frammenti Dell’Archaia. 4 Vol.                , 2000.

Print. LSF- click “Place Requests” for delivery to any Yale library. PA3015 U85 P45X 2000

- Rouyer, Marie-Claire, and Groupe d’etùdes et de recherches britanniques. Food for Thought, Ou, Les Avatars De

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Simeti, Mary Taylor, and Parco letterario Giuseppe Tomasi di Lampedusa. La Tavola Del Gattopardo : La Cucina

Siciliana Tra Letteratura e Memoria. Palermo: Parco letterario Giuseppe Tomasi di Lampedusa, 2001.

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Spila, Cristiano, La sapida eloquenza : retorica del cibo e cibo retorico.  Roma : Bulzoni, c2004. SML, Stacks, LC

Classification.  PQ4053.F58 S37 2004

Tobin, Ronald W. . 23 Vol. Paris ; Seattle: Papers on French Seventeenth

Century Literature, 1985. Print. Location: SML, Stacks, LC Classification Call Number: PQ145.1 G35 L58

1985

Wilkins, John. Food in European Literature. 2, no. 4 Vol. Exeter, UK: Intellect Books, 1996. Print. Location: SML,

Stacks, LC Classification Call Number: CB203 E965 2:4 (LC)

_________________________

Ancient period

Athenaeus, and Benoi t Louyest. Mots De Poissons : Le Banquet Des Sophistes,

Naucratis. . Villeneuve-d’Ascq: Presses universitaires du Septentrion, 2009. Print.

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Dalby, Andrew. Empire of Pleasures: Luxury and Indulgence in the Roman World. London ; New York:

Routledge, 2000. Print. Location: SML, Stacks, LC Classification Call Number: PA6029 L87 D35X 2000

Medieval period

Capozzi, Frank, “Food and Food Images in the Decameron,” Canadian-Journal-of-Italian-Studies, 1987, 10:34, 1-13.

Lampe, David, “‘Festa grandissima’: Food, Feast and Fantasy in The Decameron,” La Fusta, 1990 Spring-Fall, 8:1, 7-17.

Sanguineti White, Laura. La Scena Conviviale e La Sua Funzione Nel Mondo Del Boccaccio. 32 Vol. Firenze:

L.S. Olschki, 1983. Print. Location: SML, Stacks, LC Classification Call Number: PQ4293 D55 S26 1983

Winter, Johanna-Maria-van, “Obligatory Fasts and Voluntary Asceticism in the Middle Ages,” in Alexander

Fenton and Eszter Kisban, eds. Food in Change: Eating Habits from the Middle Ages to the Present

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Highlands, NJ : Humanities Press Inc., distributor, c1986. 161-166. Location: SML, Stacks, LC Classification

Call Number: GT2850 F66 1986 (LC)

______________________________________

Early Modern period

Banchi, Franco. Il Pranzo Di S. Giovanni : Racconti Da Tavola Del Rinascimento Fiorentino. Firenze: LoGisma,

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Domenico Carosso. Promessi sapori : il sugo della storia di Alessandro Manzoni. Torino : Il leone verde, c2007.

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Di Ciaccia, Francesco, Parola e il silenzio : peste, carestia ed eros nel romanzo manzoniano. Pisa: Giardini,

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Di Simo, Laura, and Giovanni Pascoli. : I Cibi Pascoliani. 14 Vol. Lucca: M. Pacini

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PQ4835.A3 Z6247X 2009 (LC)

Fiorato, Adelin Charles, and Anna Fontes-Baratto. La Table Et Ses Dessous : Culture, Alimentation Et

- . 4 Vol. Paris: Presses de la Sorbonne nouvelle, 1999. Print.

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Fitzpatrick. Farnham, Surrey ; Burlington, VT : Ashgate, c2010. Location: LSF- click “Place Requests” for

delivery to any Yale library Call Number: PN721 .R447X 2010

____________________________________

Modern period

Bancquart, Marie Claire. , 1880-1900. . Paris: Presses universitaires de France,

2001. Print. Location: SML, Stacks, LC Classification Call Number: PQ145.1 G35 B36X 2001

Biasin, Gian-Paolo. The Flavors of Modernity: Food and the Novel. Princeton, N.J.: Princeton University Press,

1993. Print. Location: SML, Stacks, LC Classification Call Number: PQ4181 F64 B5313X 1993

Biasin, Gian-Paolo. : cibo e romanzo. Bologna : Il Mulino, c1991. Location: SML, Stacks,

LC Classification Call Number: PQ4181 F64 B53 1991

Camporesi, Piero, Bread of Dreams: Food and Fantasy in Early Modern Europe, Polity Press, 1989. Bass Library,

Stacks. HN475 C3513 1989 (LC)

Capatti, Alberto. Il Boccone Immaginario : Saggi Di Storia e Letteratura Gastronomica. Bra Cn i.e. Cuneo, Italy:

Slow food, 2010. Print. Location: SML, Stacks, LC Classification Call Number: TX631 .C28X 2010 (LC)

De Giovanni, Neria. Il Pranzo Dell’Ospite : La Cucina Sarda Nella Narrativa Di Grazia Deledda. Lucca: M. Pacin

i Fazzi, 2000. Print. Location: SML, Stacks, LC Classification Call Number: PQ4811 E43 Z9 D44 2000

DeSalvo, Louise, Guinta, Edvige; Milk of almonds : Italian American women writers on food and culture; 2002.

New York : Feminist Press at the City University of New York, Location: Bass Library, Stacks Call Number:

PS508.I73 M55 2002

Do ring, Tobias, Markus Heide, and Susanne Mu hleisen. Eating Culture : The Poetics and Politics of Food. 106

Vol. Heidelberg: Winter, 2003. Print. Location: SML, Stacks, LC Classification Call Number: GT2850 .E385

2003 (LC)

Gatta, Massimo. Bibliofilia Del Gusto : Dieci Itinerari Tra Libri, Letteratura e Cibo. 1st ed. Macerata: Biblohaus,

2008. Print. Location: SML, Stacks, LC Classification Call Number: PQ4053.F58 G38X 2008

Jeanneret, Michel, A Feast of Words: Banquets and Table Talk in the Renaissance, Chicago: University of

Chicago Press, 1991 Location: SML, Stacks, LC Classification Call Number:  GT2850 J4313 1991 (LC)

K       W j                 z     w ł Feeding Culture : The Pleasures and Perils of Appetite. ol. 19 Vol.

Frankfurt am Main ; New York: P. Lang, 2005. Print. Location: SML, Stacks, LC Classification Call Number:

PN56.F59 F44X 2005

McGee, Diane E. Writing the Meal: Dinner in the Fiction of Early Twentieth-Century Women Writers. Toronto:

University of Toronto Press, 2001. Print. LSF- click “Place Requests” for delivery to any Yale library. PR888

F65 M34 2001

Sceats, Sarah, and Inc ebrary. Food, Consumption, and the Body in Contemporary Women’s Fiction.

Cambridge England, New York: Cambridge University Press, 2000. Print. Location: Yale Internet Resource

Food in motion pictures.

Como Agua Para Chocolate. Dir. Arau, Alfonso, Marco Leonardi, Lumi Cavazos, et al. Touchstone Home Video :

Distributed by Buena Vista Home Entertainment, 2000; 1992. Location: FILM STUDY CENTER, DVD Call

Number: VIDEODVD 1992

Like Water for Chocolate. Dir. Arau, Alfonso, Marco Leonardi, Lumi Cavazos, et al. Miramax Home Entertainment;

Distributed by Madera CineVideo, 1994. Location: FILM STUDY CENTER, Video (VHS) Call Number:

videovhs 1994

Bower, Anne. Reel Food : Essays on Food and Film. New York: Routledge, 2004. Print. Location: LSF- click “Place

Requests” for delivery to any Yale library Call Number: PN1995.9.F65 R44X 2004

Bragaglia, Cristina. Sequenza Di Gola : Cinema e Cibo. 2 Vol. Fiesole, FI: Cadmo, 2002. Print. Location: LSF- click

“Place Requests” for delivery to any Yale library Call Number: PN1995.9.F65 B73X 2002

Chenille, Vincent. . Paris: Jean-Paul Rocher, 2004. Print. Location: LSF- click

“Place Requests” for delivery to any Yale library Call Number: PN1995.9.F65 C44X 2004

–   -                                , 2003. Print. Location: SML,

Stacks, LC Classification Call Number: PN1993 C564 108

Ferry, Jane. Food in Film: A Culinary Performance of Communication. New York: Routledge, 2003. Print.

Location: SML, Stacks, LC Classification Call Number: PN1995.9.F65 F47 2003

Tom Jones. Dir. Finney, Albert, Susannah York, Hugh Griffith, et al. MGM Home Entertainment, 2001; 1963. FILM

STUDY CENTER, DVD. videodvd 1963

Gelsi, Salvatore, Claude Beylie, and Alida Valli. A Tavola Con Hitchcock : Film e Ricette Di Un Grande Gourmet.

1st ed. 11 Vol. Mantova: Tre lune, 2004. Print. Location: SML, Stacks, LC Classification Call Number:

PN1998.3 H58 G45 2004

Gelsi, Salvatore. Ciak Si Mangia : Dizionario Del Cinema in Cucina. 1a ed. 7 Vol. Mantova: Tre lune, 2000. Print.

Location: SML, Stacks, LC Classification Call Number: PN1995.9 F65 G45 2000

—. Lo Schermo in Tavola : Cibo, Film e Generi Cinematografici. 1st ed. 9 Vol. Mantova: Tre lune, 2002. Print.

Location: SML, Stacks, LC Classification Call Number: PN1995.9.F65 G455 2002

Giorgioni, Livio, Federico Pontiggia, and Marco Ronconi. La Grande Abbuffata : Percorsi Cinematografici Fra

Trame e Ricette. 6                              , 2002. Print. Location: SML, Stacks, LC Classification Call

Number: PN1995.9.F65 G56X 2002

Feeding Culture : The Pleasures and Perils of Appetite. ol. 19 Vol.

Frankfurt am Main ; New York: P. Lang, 2005. Print. Location: SML, Stacks, LC Classification Call Number: PN56.F59 F44X 2005

Keller, James R. Food, Film and Culture : A Genre Study. Jefferson, N.C.: McFarland & Co., 2006. Print. Location:

LSF- click “Place Requests” for delivery to any Yale library Call Number: PN1995.9.F65 K45X 2006

Lapertosa, Viviana, and Sindacato nazionale giornalisti cinematografici italiani. Dalla Fame all’Abbondanza : Gli

Italiani e Il Cibo Nel Cinema Italiano Dal Dopoguerra a Oggi. 1st ed. Torino: Lindau, 2002. Print.

Location: SML, Stacks, LC Classification Call Number: PN1995.9.F65 L36X 2002

Lombardi, Marco. Cinegustologia, Ovvero, Come Descrivere i Vini e i Cibi Con Le Sequenze Della Settima Arte.

52 Vol. Torino: Il leone verde, 2009. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: PN1995.9.W56 L66X 2009

Poole, Gaye. Reel Meals, Set Meals : Food in Film and Theatre. Sydney: Currency Press, 1999. Print. Location: SML, Stacks, LC Classification Call Number: PN1995.9 F65 P66X 1999

Ramozzi-Doreau, Mariange. Le Suppliche De Tantale Ou Charlot l’Affamé. Lyon: Aléas, 2006. Print. Location: SML,

Stacks, LC Classification Call Number: PN2287.C5 R356 2006

Zimmerman, Steve, and Ken Weiss. Food in the Movies. Jefferson, N.C.: McFarland, 2005. Print. Location: LSF-

click “Place Requests” for delivery to any Yale library Call Number: PN1995.9.F65 Z56X 2005

Zimmerman, Steve. Food in the Movies. 2nd ed. Jefferson, N.C.: McFarland & Co., 2010. Print. Location: SML,

Stacks, LC Classification Call Number: PN1995.9.F65 Z56X 2010

Food–Pictorial works.

Cut & dried / Ruben Arenas … [et al.] ; with the encouragement of K. Maryatt. [Claremont, Calif.] : Scripps College

Press, 2004. Location: Haas Arts Special Collections (Non-Circulating) Call Number: Folio Z232.S35 Z9

C87 2004 (LC)

Poulet poulet / Pierre Denan. Paris : M19, c2000. Location: HAAS ARTS LIBRARY, Art & Arch Collection (1 Day

Circ) Call Number: TR654 D4666 2000 (LC)

Hungry planet : what the world eats / photographed by Peter Menzel ; written by Faith D’Aluisio. Napa, Calif. :

Material World Press ; Berkeley, Calif. : Ten Speed Press, c2005. Bass Library, Stacks. TX353 .M43X 2005

(LC)

What I eat : around the world in 80 diets / photographed by Peter Menzel ; written by Faith D’Aluisio ; foreword by

Marion Nestle. Napa, Calif. : Material World Books ; Berkeley [Calif.] : Ten Speed Press, c2010. Location:

SML, Stacks, LC Classification Call Number: TX353 .M437X 2010 (LC) Oversize Status: Click number at left

for details.

Food in focus / Charlotte Plimmer. New York : Amphoto, 1988. Location: SML, Stacks, LC Classification Call

Number: TR656.5 P55X 1988 (LC)+ Oversize

Delicacies : a personal view of food through the art of photography / Ron Stark ; introd. by Vicki Goldberg. New

York : Morrow, c1978. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number:

TR656.5 S727 1978 (LC)

Digital Food Photography [electronic resource] / Lou Manna. Boston, MA : Course Technology, c2005. Location:

Yale Internet Resource

Food–Poetry.

Adolph, Andrea, Donald L. Vallis, and Anne F. Walker. Bite to Eat Place : An Anthology of Contemporary Food

Poetry and Poetic Prose. Oakland, Calif.: Redwood Coast Press, 1995. Print. Location: SML, Stacks, LC

Classification Call Number: PS595 F65 B57 1995

Archestratus, S. Douglas Olson, and Alexander Sens. Archestratos of Gela : Greek Culture and Cuisine in the

Fourth Century BCE : Text, Translation, and Commentary. Oxford ; New York: Oxford University Press,

2000. Print. Location: SML, Stacks, LC Classification Call Number: PA3873 A735 A26 2000

Arenas, Ruben, Kitty Maryatt, and Papierfabrik Zerkall Renker & So hne. Cut & Dried. Claremont, Calif.: Scripps

College Press, 2004. Print. Location: Haas Arts Special Collections (Non-Circulating) Call Number: Folio

Z232.S35 Z9 C87 2004 (LC)

Atwood, Margaret. The Canlit Foodbook : From Pen to Palate : A Collection of Tasty Literary Fare. Toronto:

Totem Books, 1987. Print. Location: SML, Stacks, LC Classification Call Number: TX652 C314X 1987 (LC)

Bloom, Valerie, et al. Ackee, Breadfruit, Callaloo : An Edible Alphabet. London: Bogle-L’Ouverture, 1999. Print.

BEINECKE (Non-Circulating). Shirley +968

Blount, Roy, and Roy Blount. Soupsongs ; Webster’s Ark. Boston: Houghton Mifflin, 1987. Print. Location: LSF-

click “Place Requests” for delivery to any Yale library Call Number: PS3552 L77 S6 1987

Brownson, Hannah. Table Monitor. United States:, 1860; 1869. Print. Location: Yale Internet Resource

Crowden, James. Open-Mouthed : Food Poems. Totnes, Devon: Prospect, 2006. Print. Location: SML, Stacks, LC

Classification Call Number: PR1228 .O646 2006

Dalby, Andrew. Empire of Pleasures : Luxury and Indulgence in the Roman World. London ; New York:

Routledge, 2000. Print. Location: SML, Stacks, LC Classification Call Number: PA6029 L87 D35X 2000

Elliot, Alistair. Roman Food Poems : A Modern Translation. Totnes: Prospect Books, 2003. Print. Location: SML,

Stacks, LC Classification Call Number: PA6121 .R65 2003

Elliott, Mary, Samuel Wood & Sons, and Samuel S. Wood & Co. Simple Truths in Verse, : For the Amusement

and Instruction of Children, at an Early Age. New-York: Published by Samuel Wood & Sons, no. 261,

Pearl-Street; and Samuel S. Wood & Co. No. 212, Market-Street, Baltimore, 1826. Print. Location: SML,

Microform (Non-Circulating) Call Number: Microprint 7

Garrison, David Lee, and Terry Hermsen. O Taste and See : Food Poems. Huron, Ohio: Bottom Dog Press, 2003.

Print. Location: SML, Stacks, LC Classification Call Number: PS595.F65 O3 2003

Holder, Doug. Of all the Meals I had before : Poems about Food and Eating. W. Somerville, MA: C

Press, 2007. Print. BEINECKE (Non-Circulating). Zab H7117 2007P

Nash, Ogden, Etienne Delessert, and Roy Finamore. Food. New York: Stewart, Tabori & Chang : Distributed by

Workman Pub., 1989. Print. Location: LSF–Contact haasalsc@pantheon.yale.edu to request item Call

Number: PS3527 A637 A84 1989 (LC)

Prisoner of war, and Prisoners of War Dramatic Association. Prison Bill of Fare. Richmond:, 1861. Print. Yale

Internet Resource

Stowell, Phyllis, and Jeanne Foster. Appetite : Food as Metaphor : An Anthology of Women Poets. 1 Vol.

Rochester, NY: BOA Editions, 2002. Print. Location: SML, Stacks, LC Classification Call Number:

PS595.F65 A67 2002

Washington, Peter. Eat, Drink, and be Merry : Poems about Food and Drink. New York: A.A. Knopf, 2003. Print.

Location: Bass Library, Stacks Call Number: PN6110.F73 E37 2003

Food–Philosophy.

Allhoff, Fritz, and Dave Monroe. Food & Philosophy : Eat, Drink, and be Merry. Malden, MA: Blackwell Pub., 2007.

Print. Location: SML, Stacks, LC Classification Call Number: B105.F66 F66X 2007 (LC)

Cooper, Joseph David, and Interdisciplinary Communications Program. The Philosophy of Evidence. 3 Vol.

Washington: Published by the Interdisciplinary Communication Associates for the Interdisciplinary

Communications Program, Smithsonian Institution, 1972. Print. Location: MEDICAL Call Number: RS189

C65 1971

Cultures, Nourriture. 7 Vol. Paris: Maison des cultures du monde, 1997. Print. Location: SML, Stacks, LC

Classification Call Number: GT2860 .C85 1997 (LC)

Curtin, Deane W., and Lisa M. Heldke. Cooking, Eating, Thinking : Transformative Philosophies of Food.

Bloomington: Indiana University Press, 1992. Print. Location: SML, Stacks, LC Classification Call Number:

B105 F66 C66X 1992 (LC)

Dolphijn, Rick. Foooodscapes : Towards a Deleuzian Ethics of Consumption. Delft: Eburon, 2004. Print.

Location: SML, Stacks, LC Classification Call Number: B105.F66 D65 2004 (LC)+ Oversize

Do ring, Tobias, Markus Heide, and Susanne Mu hleisen. Eating Culture : The Poetics and Politics of Food. 106

Vol. Heidelberg: Winter, 2003. Print. Location: SML, Stacks, LC Classification Call Number: GT2850 .E385

2003 (LC)

Falassi, Alessandro, and Dorothy Noyes. De Gustibus : Il Gusto a Tavola e Altrove. Siena: Protagon : Provincia di

Siena, 1994. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number:

GT2850 D4 1994 (LC)

Franck, Karen A. Food + Architecture. 160 Vol. Chichester, West Sussex: Wiley-Academy, 2002. Print. Location:

SML, Stacks, LC Classification Call Number: NK2195.R4 F66 2002 (LC)+ Oversize

Gottwald, Franz-Theo, et al. Food Ethics. New York, NY: Springer Science+Business Media, LLC, 2010. Print.

Location: Yale Internet Resource

Honeyman, Susan. Consuming Agency in Fairy Tales, Childlore, and Folkliterature. 2 Vol. New York: Routledge,

2010. Print. Location: SML, Stacks, LC Classification Call Number: PN1009.5.F66 H66X 2010

Korsmeyer, Carolyn. Making Sense of Taste : Food and Philosophy. Ithaca, NY: Cornell University Press, 1999.

Print. Location: SML, Stacks, LC Classification Call Number: TX546 K67X 1999 (LC)

Korthals, Michiel. Before Dinner : Philosophy and Ethics of Food. 5 Vol. Dordrecht, Netherlands; Norwell, MA:

Springer; Sold and distributed in North, Central, and South America by Springer, 2004. Print. Location: Bass

Library, Stacks Call Number: GT2850 K6713 2004 (LC)

Mintz, Sidney Wilfred. Tasting Food, Tasting Freedom : Excursions into Eating, Culture, and the Past. Boston:

Beacon Press, 1996. Print. Bass Library, Stacks. GT2850 M58X 1996 (LC)

Onfray, Michel. Le Ventre Des Philosophes : Critique De la Raison diététique . Paris: B. Grasset, 1989. Print.

Location: SML, Stacks, LC Classification Call Number: B104 O54 1989 (LC)

Plutarch, Lionello Inglese, and Giuseppina Santese. Il Cibarsi Di Carne. 31 Vol. Napoli: M. D’Auria, 1999. Print.

Location: SML, Stacks, LC Classification Call Number: TX371 P58 1999 (LC)

Rigotti, Francesca. La Filosofia in Cucina : Piccola Critica Della Ragion Culinaria. 201 Vol. Bologna: Il mulino,

1999. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: B105.F66

R446 1999 (LC)

Rousseau, Vanessa. L’Alimentation Et La differentiation Des Sexes: Analyse Philosophique d’Un rècit De La Chute De l’Homme. Paris: Harmattan, 2002. Print. Location: SML, Stacks, LC Classification Call Number: BT710 R68 2003 (LC)

Simonetti, Gianni-Emilio. Le Figure Del Godimento : Cultura Materiale e Arti Cucinarie. 1st ed. 70 Vol. Roma:

DeriveApprodi, 2008. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call

Number: GT2850 .S567X 2007 (LC)

Stroppa, Claudio. Cibo, Società e Scienza dell‘Alimentazione. 1st ed. Roma: Aracne, 2007. Print. Location: SML,

Stacks, LC Classification Call Number: GT2850 .C48X 2007 (LC)

Tahon, Thierry. Petite Philosophie De l’Amateur De Cuisine. Toulouse: Milan, 2007. Print. Location: LSF- click

“Place Requests” for delivery to any Yale library Call Number: B105.F66 T35 2007 (LC)

Telfer, Elizabeth, and Inc ebrary. Food for Thought. London ; New York: Routledge, 2002; 1996. Print. Location:

Yale Internet Resource

Telfer, Elizabeth. Food for Thought : Philosophy and Food. London ; New York: Routledge, 1996. Print. Location:

SML, Stacks, LC Classification Call Number: B105 F66 T45X 1996 (LC)

Food in art.

Art what thou eat : images of food in American art / by Donna Gustafson [et al.] ; edited by Linda Weintraub ; Edith C. Blum Art Institute, Bard College. Mount Kisco, N.Y. : Moyer Bell Limited, c1991. Location: HAAS ARTS LIBRARY, Art & Arch Collection (1 Day Circ) Call Number: N6512 A763 1991 (LC)+ Oversize

Cibo e le donne nella cultura e nella storia : prospettive interdisciplinari / a cura di Maria Giuseppina Muzzarelli, Lucia Re. Bologna : CLUEB, c2005. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: GT2853.E8 C53X 2005 (LC)

Imaginaire des nourritures – Marie-Luise Audiberti… textes présentés par Simone Viern, Grenoble :

Presses universitaire de Grenoble, 1989. Location: SML, Stacks, LC Classification Call Number: GT2855

I53 1989 (LC)

Literary lunch / edited by Jeanette Brown, with Flossie McNabb. Knoxville, Tenn. : Knoxville Writers’ Guild, c2002.

Location: SML, Stacks, LC Classification Call Number: TX631 .L57 2002 (LC)

Sun & Moon guide to eating through literature and art / edited and with a note by Douglas Messerli. Los Angeles :

Sun & Moon Press, 1994. Location: SML, Stacks, LC Classification Call Number: TX714 S856X 1994 (LC)+

Oversize

Bello da mangiare : il cibo come forma simbolica nell’arte / Ave Appiano. Roma : Meltemi, c2000. Location:

HAAS ARTS LIBRARY, Art & Arch Collection (1 Day Circ) Call Number: N8217 F66 A67 2000 (LC)

Food in painting : from the Renaissance to the present. Kenneth Bendiner. London : Reaktion, 2004. Location:

SML, Stacks, LC Classification Call Number: NX650 F64 B46 2004 (LC)

Everyday dada / Sian Bonnell Stockport, England : Dewi Lewis, 2006. Location: HAAS ARTS LIBRARY, Art & Arch

Collection (1 Day Circ) Call Number: TR640 .B66 2006 (LC)

Food, poetry, and the aesthetics of consumption : eating the avant-garde / Michel Delville. New York :

Routledge, 2008. Location: SML, Stacks, LC Classification Call Number: NX650.F64 D45 2008 (LC)

Mare nostrum : il cibo degli dei / Dario Giugliano. Napoli : Idelson-Gnocchi, c2001.  Location: SML, Stacks, LC

Classification Call Number: TX360.M37 G5723X 2001 (LC)+ Oversize

Antidiets of the avant-garde : from Futurist cooking to Eat art / Cecilia Novero. Minneapolis : University of Minnesota Press, c2010. Location: HAAS ARTS LIBRARY, Art & Arch Collection (1 Day Circ) Call Number: ON ORDER

Feast for the eyes / Gillian Riley. London : National Gallery Publications ; [New Haven, Conn.] : Distributed by Yale

University Press, 1997. LSF- click “Place Requests” for delivery to any Yale library. TX714 R55X 1997 (LC)

Cibo futurista : dalla cucina nell’arte, all’arte in cucina / Claudia Salaris. [Roma?] : Stampa alternativa, [2000].

Location: HAAS ARTS LIBRARY, Art & Arch Collection (1 Day Circ) Call Number: TX641 S25 2000 (LC)

Tastes and temptations : food and art in Renaissance Italy / John Varriano. Berkeley : University of California

Press, c2009. Location: SML, Stacks, LC Classification Call Number: TX641 .V375X 2009 (LC)

Feasting : a celebration of food in art / James W. Yood ; in association with the Art Institute of Chicago. New York :

Universe, 1992. Location: HAAS ARTS LIBRARY, Art & Arch Collection (1 Day Circ) Call Number: NK1390

Y66X 1992 (LC)+ Oversize

Weiss, Brad. The Making and Unmaking of the Haya Lived World : Consumption, Commoditization, and

Everday Practice. Durham: Duke University Press, 1996. Print. Location: SML, Stacks, LC Classification

Call Number: DT443.3 H39 W45X 1996

Wood, Roy C. The Sociology of the Meal. Edinburgh: Edinburgh University Press, 1995. Print. Location: SML,

Stacks, LC Classification Call Number: GT2850 W66X 1995 (LC)

Italy – food habits

Adani, Giuseppe, et al. Il Desco Di Dionysos : La Cultura Alimentare Tra Il Po e l’Adriatico. Cinisello Balsamo,

Milano: Silvana, 1992. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call

Number: GT2853 I8 I5X 1992 (LC)+ Oversize

Balestrero, Monica. La Dieta Nel Medioevo Italico : Aspetti Agronomici, Economici e Cultural-Tradizionali. 1st

ed. Roma: Aracne, 2006. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8 B36X

2006 (LC)

Barzini, Stefania. : Cinquant’Anni Di Storia Italiana Fra Tavola e Costume. Roma: Gambero

rosso, 2006. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number:

GT2853.I8 B37X 2006 (LC)

Benporat, Claudio. . 340 Vol. Firenze: L. S. Olschki, 2007. Print.

Location: SML, Stacks, LC Classification Call Number: TX723 .B4527 2007 (LC)

—. Cucina Italiana Del Quattrocento. 272 Vol. Firenze: L.S. Olschki, 1996. Print. Location: SML, Stacks, LC

Classification Call Number: TX723 B4528X 1996 (LC)

Bonelli Conenna, Lucia, et al. . Firenze: A. Pontecorboli, 1999. Print.

Location: SML, Stacks, LC Classification Call Number: TX360.I82 T873 1999 (LC)

Bonfili, Silvana, et al. : Produrre, Consumare, Comunicare. Roma: Artemide, 1993.

Print. Location: SML, Stacks, LC Classification Call Number: GT2853 I8 A45X 1993 (LC)+ Oversize

Borruso, Vincenzo. Alimentazione e Tradizioni Popolari in Sicilia. Palermo Italia: ILA Palma, 2006. Print. Location:

LSF- click “Place Requests” for delivery to any Yale library Call Number: GT2853.I8 B68X 2006 (LC)

Bravetti, Grazia. . Rimini: Panozzo, 1997. Print. Location: SML,

Stacks, LC Classification Call Number: TX360 I82 E473X 1997 (LC)

Brecciaroli Taborelli, Luisa. Antichi Sapori : Produzione e Consumo Di Alimenti in Piemonte Tra Protostoria,

. Torino: U. Allemandi, 2005. Print. Location: SML, Stacks, LC Classification Call

Number: GT2853.I8 A58X 2005 (LC)

Camporesi, Piero. The Anatomy of the Senses : Natural Symbols in Medieval and Early Modern Italy.

Cambridge England ; Cambridge, MA: Polity Press, 1994. Print. Location: Bass Library, Stacks Call

Number: GT495 C35X13 1994 (LC)

—. Il Brodo Indiano : Edonismo Ed Esotismo Nel Settecento. 1st ed. Milano: Garzanti, 1990. Print. Location:

SML, Stacks, LC Classification Call Number: GT2853 I8 C353 1990 (LC)

—. Exotic Brew : The Art of Living in the Age of Enlightenment. Cambridge, ENG: Polity Press, 1994. Print.

Location: Bass Library, Stacks Call Number: GT2853 I8 C35X13 1994 (LC)

Candelari, Paolina, and Giulia Alterini. Civiltà Romagnola: Usi e Costumi Della Romagna Popolare a San Mauro Pascoli. 91 Vol. Cesena: Ponte vecchio, 2002. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: GR177.S184 C35X 2002 (LC)

Centre d’ètudes franco-italien. L’Alimentazione Negli Stati Sabaudi = L’Alimentation Dans les états De Savoie.

Slatkine, 1989. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: GT2853 F7 A45 1989 (LC)

Cinotto, Simone. : Prodotti Tipici e Cultura Del Maiale Nel Piemonte Orientale. 19 Vol.

Vercelli: Mercurio, 2005. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8 C56 2005

(LC)

Colella, Anna. Figura Di Vespa e Leggerezza Di Farfalla : Le Donne e Il Cibo Nell’Italia Borghese Di Fine

Ottocento. Firenze: Giunti, 2003. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8

Cordero, Armando, Famija albeisa, and Ordine dei cavalieri del tartufo e dei vini d’Alba. Il Grande Libro Della

Cucina Albese : Storia, Tradizioni, Storie j         , 1996. Print. Location: SML, Stacks, LC

Classification Call Number: TX723.2 N65 G73 1996 (LC)+ Oversize

Counihan, Carole. The Anthropology of Food and Body : Gender, Meaning, and Power. New York ; London:

Routledge, 1999. Print. Location: SML, Stacks, LC Classification Call Number: GT2850 C68X 1999 (LC)

Carole M. Counihan. Around the Tuscan Table : Food, Family, and Gender in Twentieth-Century Florence. New

York ; London: Location: SML, Stacks, LC Classification Call Number: GT2850 .C683X 2004 (LC)

Di Nallo, Egeria. ‘Oggi. 1 Vol. Milano, Italy: F. Angeli, 1986. Print. Location: LSF- click

“Place Requests” for delivery to any Yale library Call Number: HD9015 I8 C46X 1986 (LC)

Di Renzo, Anthony. Bitter Greens : Essays on Food, Politics, and Ethnicity from the Imperial Kitchen. Albany:

Excelsior Editions/State University of New York Press, 2010. Print. Location: SML, Stacks, LC Classification

Call Number: GT2853.I58 D57X 2010 (LC)

Digilio, Vincenzo. Da Napoli a Lampedusa : Quando La Cucina Diventa Storia. Napoli: A. Gallina, 1997. Print.

Location: SML, Stacks, LC Classification Call Number: TX641 D54X 1997 (LC)

Fabbri Dall’Oglio, Maria Attilia, and Alessandro Fortis. Il Gastronomo Errante Giacomo Casanova : Tra Gamberi e

Pernici a Tavola Con Il Cavaliere Di Seingalt. 1st ed. Roma: Ricciardi & associati, 1998. Print. Location:

SML, Stacks, LC Classification Call Number: TX641 F27X 1998 (LC)

Filippa, Marcella. Il Cibo Dell’Altro : Movimenti Migratori e Culture Alimentari Nella Torino Del Novecento. 127

Vol. Roma: Lavoro, 2003. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call

Number: GT2853.I8 C53 2003 (LC)

Fort, Matthew. Eating Up Italy : Voyages on a Vespa. London ; New York: Harper Perennial, 2005; 2004. Print.

Location: SML, Stacks, LC Classification Call Number: TX737 F67 2005 (LC)

Helstosky, Carol, and Inc ebrary. Garlic and Oil. English ed. Oxford ; New York: Berg, 2004. Print. Location: Yale

Internet Resource

Helstosky, Carol. Garlic and Oil : Politics and Food in Italy. 1st ed. Oxford ; New York, NY: Berg, 2004. Print.

Location: SML, Stacks, LC Classification Call Number: TX723 .H455X 2004 (LC)

Lambertini, Egano, E. Volpe, and Antonio Guizzaro. La Cucina Nella Storia Di Napoli : Venticinque Secoli Di

. Napoli: Edizioni Scientifiche Cuzzolin, 1996. Print.

Location: SML, Stacks, LC Classification Call Number: TX723.2 S65 L36X 1996 (LC)

Laurioux, Bruno. Gastronomie, Humanisme Et société à Rome Au Milieu Du XVe siècle: Autour Du De Honesta Voluptate De Platina. 14 Vol. Firenze: SISMEL : Edizioni del Galluzzo, 2006. Print. Location: SML, Stacks, LC Classification Call Number: TX641 .L365X 2006 (LC)

Locatelli, Daniela, and Spazio espositivo Pake. Banchetto e Simposio in Etruria : Simboli e Immagini Del Potere.

Savignano sul Panaro, Italy: Grandi e Grandi, 2008. Print. Location: SML, Stacks, LC Classification Call

Number: DG223.3 .B36X 2008

Lotti, Sandra. L’Anno Toscano : Ricette Tipiche, Antiche e Moderne. Lucca: M. Pacini Fazzi, 1998. Print.

Location: SML, Stacks, LC Classification Call Number: TX723.2 T86 L68 1998 (LC)

Maroni, Franco, and Carlo Graziani. Appunti Per Una Storia Della Cucina Ternana. e, Diari Di Carlo Graziani,

Gentiluomo e Scalco Dell’800. 61 Vol. Terni: Thyrus, 1999. Print. Location: SML, Stacks, LC Classification

Call Number: TX723 A63X 1999 (LC)+ Oversize

Menotti, Elena Maria, and Museo archeologico nazionale. Cibo, Vita e Cultura Nelle Collezioni Del Museo

Archeologico Nazionale Di Mantova : Cibi e Sapori Nell’Italia Antica. Mantova: Tre lune, 2005. Print.

Location: SML, Stacks, LC Classification Call Number: GT2853.I8 C54X 2005 (LC)

C65 2003 (LC)

Montanari, Massimo, and Alessandra Rizzi. Bologna Grassa : La Costruzione Di Un Mito. 2 Vol. Bologna: Clueb,

2004. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8 B67X 2004 (LC)+ Oversize

Musci, Domenico. Abbuffate Reali : La Storia d’Italia Attraverso i Menu Di Casa Savoia. Torino, Italy: Ananke,

2007. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: TX723

.M885X 2007 (LC)

Paolini, Claudio. A Tavola Nel Rinascimento : Luoghi, Arredi e Comportamenti. 20 Vol. Firenze: Polistampa,

2007. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8 P35X 2007 (LC)

Parasecoli, Fabio. Food Culture in Italy. Westport, Conn. ; London: Greenwood Press, 2004. Print. Location: SML,

Stacks, LC Classification Call Number: GT2853.I8 P37X 2004 (LC)

Perisi, Giuseppina. Cucine Di Sardegna. 1st ed. Padova: F. Muzzio, 1989. Print. Location: LSF- click “Place

Requests” for delivery to any Yale library Call Number: TX723 P385X 1989 (LC)

Polettini, Paolo. . 3 Vol. Milano: F. Angeli, 1996.

Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: TX723.2 N65 D5X

1996 (LC)

Pozzetto, Graziano, et al. La Cucina Del Montefeltro. 1a ed. Padova: F. Muzzio, 1998. Print. Location: LSF- click

“Place Requests” for delivery to any Yale library Call Number: TX723 P688X 1998 (LC)

Righi Parenti, Giovanni. La Cucina Toscana : I Piatti Tipici e Le Ricette Tradizionali Provenienti Da Tutte Le

Gastronomie d’Italia. 1st ed. 220 Vol. Roma: Newton & Compton, 1995. Print. Location: SML, Stacks, LC

Classification Call Number: TX723.2 T86 R533X 1995 (LC)

Santarelli, Marco. L’Apparecchio Del Gusto : Contributi Ad Una Archeologia Della Gastronomia Moderna. 1st

ed. 2 Vol. Macerata: Quodlibet : Centro di catalogo e documentazione della Provincia di Macerato, 2004.

Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: TX641 .S24X 2004

(LC)

, Andrea, and Alberto Grossi. . 12 Vol. Palermo: Sellerio, 2007. Print. Location: SML,

Stacks, LC Classification Call Number: TX360.I8 S44X 2007 (LC)

Stefani, Grete. Cibi e Sapori a Pompei e Dintorni : Antiquarium Di Boscoreale, 3 Febbraio-26 Giugno 2005.

Napoli: Flavius, 2005. Print. Location: SML, Stacks, LC Classification Call Number: DG70.P7 C538 2005+

Oversize

Stroppa, Claudio. Cibo, Società e Scienza dell‘Alimentazione. 1st ed. Roma: Aracne, 2007. Print. Location: SML,

Stacks, LC Classification Call Number: GT2850 .C48X 2007 (LC)

—. Cultura e Alimentazione : Per Una Sociologia Del Gusto e . 1 Vol. Pavia: Italian University

Press, 2001. Print. Location: SML, Stacks, LC Classification Call Number: GT2853.I8 C85 2001 (LC)

Urban, Lina. Banchetti Veneziani Dal Rinascimento Al 1797. Italy: Strategy & people, 2007. Print. Location: SML,

Stacks, LC Classification Call Number: GT2853.I8 U73X 2007 (LC) Oversize

Valli, Carlo G. Belle Feste : Tradizioni, Cibi e Ricette Dei Giorni Festivi. Padova: Meb, 1992. Print. Location: SML,

Stacks, LC Classification Call Number: GT2853 I8 V36X 1992 (LC)

Vanni, Fabrizio. Antichi “Mangiari” Lungo La Via Francigena : Studi, Ipotesi e Compromessi Per Allestire Una Cena Medievale Per Una Delle Veglie Francigene, Alla Ricerca Delle Antiche tipicità che si Incontrano Lungo Gli Antichi Tracciati Dal Gran San Bernardo Ai Porti Di Puglia. Firenze: Le lettere, 2009. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: GT2853.I8 V366X 2009 (LC)

Italian food & cooking – history, culture & society.

Alberini, Massimo. Storia Della Cucina Italiana. 1st ed. Casale Monferrato: Piemme, 1992. Print. Location: SML,

Stacks, LC Classification Call Number: TX723 A434X 1992 (LC)

Andreolli, Bruno, Gian Luca Tusini, and Centro internazionale di cultura “Giovanni Pico della Mirandola.”. Memorie Di un cuoco di casa Pico: Banchetti, Cerimoniali e Ospitalità Di una Corte al suo Tramonto. Mirandola Modena: Centro internazionale di cultura Giovanni Pico della Mirandola, 2002. Print. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: TX910.I8 M46 2002 (LC)+Oversize

Bartolotti, Luisa. A tavola con i Malatesti / Rimini : Panozzo, 1988. Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: TX737 B37 1988 (LC)

Benporat, Claudio. Cucina e Convivialità Italiana Del Cinquecento. 340 Vol. Firenze: L. S. Olschki, 2007. Print.

Location: SML, Stacks, LC Classification Call Number: TX723 .B4527 2007 (LC)

Benporat, Claudio. Cucina italiana del Quattrocento / 272 Vol. [Firenze] : L.S. Olschki, 1996. Location: SML,

Stacks, LC Classification Call Number: TX723 B4528X 1996 (LC)

Benporat, Claudio. Storia Della Gastronomia Italiana Milano: Mursia, 1990. Print.  Location: SML, Stacks, LC

Classification Call Number: TX723 B453X 1990 (LC)

Bentini, Jadranka, and Castello estense. A Tavola Con Il Principe : Materiali Per Una Mostra Su Alimentazione e Cultura Nella Ferrara Degli Estensi, Castello Estense, Ferrara 1 Ottobre 1988-27 Marzo 1989. Ferrara: G. Corbo, 1988. Print.  Location: LSF- click “Place Requests” for delivery to any Yale library Call Number: N8217 D67 A3 1988 (LC)+ Oversize

Bergonzoni, Elena. Due Testi Medievali Di Cucina : Nel Manoscritto 158 Della Biblioteca Universitaria Di

Bologna. 4 Vol. Bologna: Clueb, 2006. Print.  Location: SML, Stacks, LC Classification Call Number: TX723

.B463X 2006 (LC)

Bertoluzza, Aldo. La Cucina Trentina all’Epoca Degli Asburgo (Sec. XIX-XX). Trento: Edizioni U.C.T., 1997. Print.

Location: SML, Stacks, LC Classification Call Number: TX723 B466X 1997 (LC)

Biblioteca nazionale braidense, et al. La Cucina Della Biblioteca : Libri e Immagini Del Territorio Milanese e

Lombardo-Veneto. Milano: Viennepierre, 1994. Print.  Location: LSF- click “Place Requests” for delivery to

any Yale library Call Number: TX723 B48X 1994 (LC)+ Oversize

Bicchierai, Luigi, and Franco Tozzi. Pennino l’Oste. 1st ed. 1 Vol. Signa Firenze: Masso delle Fate, 1996. Print.

Location: SML, Stacks, LC Classification Call Number: TX723.2 T86 B533X 1996 (LC)

Capatti, Alberto, and Massimo Montanari. Italian Cuisine: A Cultural History. New York ; West Sussex, England:

Columbia University Press, 2003. Print.  Location: SML, Stacks, LC Classification Call Number: TX723

C28325X13 2003 (LC);  Location: Yale Internet Resource

Cecchini, Paola. La Corte Squisita Del Duca Federico

Italiano. 1st ed. Bologna: Calderini, 1995. Print.  Location: SML, Stacks, LC Classification Call Number:

TX723.2 C43 1995 (LC)

Comba, Rinaldo, Anna Maria Nada Patrone, and Irma Naso. La Mensa Del Principe : Cucina e Regimi Alimentari

Nelle Corti Sabaude (XIII-XV Secolo). ; Alba Torino; Rocca

de’ Baldi Torino: Famija albeisa; Museo e centro studi “Augusto Doro”, 1997. Print. Location: SML, Stacks,

LC Classification Call Number: TX17 M46X 1997 (LC)

Crepaldi, Chiara, and Paolo Rigoni. Il Fuoco, Il Piatto, La Parola : Cultura Alimentare e Tradizione Popolare Nel Polesine. 3 Vol. Rovigo: Minelliana, 1991. Print. Location: SML, Stacks, LC Classification Call Number:

TX723.2 N65 C74X 1991 (LC)

DeWitt, Dave. Da Vinci’s Kitchen : A Secret History of Italian Cuisine. Dallas, Tex.: BenBella Books : Distributed by

Independent Publishers Group, 2006. Print.  Location: KLINE Call Number: TX723 D437X 2006 (LC)

“The Aboriginal Eskimo Diet in Modern Perspective.”

By H. H. Draper.
American Anthropologist. New Series, Vol. 79, No. 2, (June, 1977) pp. 309-316.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Access to luxury foods in Central Europe during the Roman period: the archaeobotanical evidence.”

By Corrie Bakels and Stefanie Jacomet.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 542-557.
Full-Text OnLine in the MetaPress collection
(Click on the link marked “Open: Entire document” on the right)
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“African Famines and Food Security: Anthropological Perspectives.”

By Parker Shipton.
Annual Review of Anthropology. Vol. 19 (1990), pp. 353-394.
Full-Text OnLine in the JSTOR collection
Also: Full-Text OnLine in the Annual Reviews Collection

“Agriculture and Dental Caries? The Case of Rice in Prehistoric Southeast Asia.”

By N. Tayles, K. Domett, and K. Nelsen.
World Archaeology. Vol. 32, No. 1, Archaeology in Southeast Asia, (June, 2000), pp. 68-83.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Alcohol: Anthropological/Archaeological Perspectives.”

By Michael Dietler.
Annual Review of Anthropology. Vol. 35, (2006), pp. 229-249.
Full-Text OnLine in the Annual Reviews Collection
Also some paper volumes of this annual are held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A623

“Aleut Natural-Food Economy.”

By Jay Ellis Ransom.
American Anthropologist. New Series, Vol. 48, No. 4, Part 1 (October, 1946), pp. 607-623.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Anthropological Perspectives on Diet.”

By Ellen Messer.
Annual Review of Anthropology. Vol. 13, (1984) pp. 205-249.
Full-Text OnLine in the JSTOR collection

“The Anthropology of Food and Eating.”

By Sidney W. Mintz and Christine M. Du Bois.
Annual Review of Anthropology. Vol. 31, (2002) pp. 99-119.
Full-Text OnLine in the JSTOR collection
Also a paper copy of this annual is held by the UT Arlington Library.
UT Arlington – Central Library (Call Nos. A-L 4th Floor; P-Z 5th Floor) 
– - GN 1 .A623

“The Archaeology of Wine: The Wine and Brandy Haciendas of Moquegua, Peru.”

By Prudence M. Rice.
Journal of Field Archaeology. Vol. 23, No. 2, (Summer, 1996), pp. 187-204.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .J69

“Big Pots for Big Shots: Feasting and Storage in a Mississippian Community.”

By John H. Blitz.
American Antiquity. Vol. 58, No. 1, (January, 1993), pp. 80-96.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“Biomolecular Archaeology of Wheat: Past, Present and Future.”

By Terence A. Brown, Robin G. Allaby, Keri A. Brown, and Martin K. Jones.
World Archaeology. Vol. 25, No. 1, Biomolecular Archaeology, (June, 1993), pp. 64-73.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Brewing Beer: Status, Wealth and Ceramic Use Alteration among the Gamo of south-western Ethiopia.”

By John W. Arthur.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 516-528.
Full-Text OnLine in the MetaPress collection
(Click on the link marked “Open: Entire document” on the right)
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“A Case of Sanctioned Drinking: The Rupert’s House Cree.”

By Harriet J. Kupferer.
Anthropological Quarterly. Vol. 52, No. 4, (October, 1979), pp. 198-203.
Full-Text OnLine in the JSTOR collection

“Champagne and Chocolate: “Taste” and Inversion in a French Wedding Ritual.”

By Deborah Reed-Danahay.
American Anthropologist. New Series, Vol. 98, No. 4, (December, 1996), pp. 750-761.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.

“Chiefly Power and Food Storage in Southeastern North America.”

By Cameron B. Wesson.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 145-164.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Coca Chewing and Diet.”

By Roderick E. Burchard.
Current Anthropology. Vol. 33, No. 1, (February, 1992) pp. 1-24.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .C8

“Contemporary Trends in Infant Feeding Research.”

By Penny Van Esterik.
Annual Review of Anthropology. Vol. 31, (2002) pp. 257-278.
Full-Text OnLine in the JSTOR collection
Also a paper copy of this annual is held by the UT Arlington Library.
UT Arlington – Central Library (Call Nos. A-L 4th Floor; P-Z 5th Floor) - – GN 1 .A623

“Creative Eating: The Oreo Syndrome.”

By Elizabeth Mosby Adler.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 4-10.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GR 1 .C26

“Cultural Influences on Infant Feeding Beliefs of Mothers.”

By Srimathi Kannan, Betty Ruth Carruth, and Jean Skinner.
Journal of the American Dietetic Association. Vol. 99, No. 1, (January, 1999) pp. 88-90.
Full-Text OnLine in the ScienceDirect collection
(Choose “Article via ScienceDirect,” then click on the link marked “PDF” on the right)
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – RM 214 .A6

“Delayed Reciprocity and Tolerated Theft: The Behavioral Ecology of Food-Sharing Strategies.”

By Rebecca L. Bliege Bird and Douglas W. Bird.
Current Anthropology. Vol. 38, No. 1, (February, 1997), pp. 49-78.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .C8

“Dental Evidence for the Diet of Australopithecus.”

By Richard F. Kay.
Annual Review of Anthropology. Vol. 14, (1985) pp. 315-341.
Full-Text OnLine in the JSTOR collection
Also a paper copy of this annual is held by the UT Arlington Library.
UT Arlington – Central Library (Call Nos. A-L 4th Floor; P-Z 5th Floor) - – GN 1 .A623

“Diet and Dental Disease.”

By S. W. Hillson.
World Archaeology. Vol. 11, No. 2, “Food and Nutrition”, (October, 1979) pp. 147-162.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“The Diet of Early Man: Aspects of Archaeological Evidence from Lower and Middle Pleistocene Sites in Africa.”

By Glynn Isaac.

World Archaeology. Vol. 2, No. 3, Subsistence. (Feburary, 1971), pp. 278-299.

Full-Text OnLine in the JSTOR collection

Also a paper copy of some of this journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Diet, Nutrition and Population Dynamics in the Basin of Mexico.”

By Robert S. Santley and Eric K. Rose.
World Archaeology. Vol. 11, No. 2, “Food and Nutrition”, (October, 1979) pp. 185-207.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6
⇒ Link to the UT Arlington Library’s Online Catalog record for this journal.

“Distribution Patterns of Tropical Plant Foods as an Evolutionary Stimulus to Primate Mental Development.”

By Katharine Milton.
American Anthropologist. New Series, Vol. 83, No. 3, (September, 1981), pp. 534-548.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“The Dolphin Hunters: A Specialized Prehistoric Maritime Adaptation in the Southern California Channel Islands and Baja California.”

By Judith F. Porcasi and Harumi Fujita.
American Antiquity. Vol. 65, No. 3, (July, 2000), pp. 543-566.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“Drinking Behavior and Race Relations.”

By Eugene Ogan.
American Anthropologist. New Series, Vol. 68, No. 1, (February, 1966), pp. 181-188.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Drinking in the Polynesian Kingdom of Tonga.”

By Charles F. Urbanowicz.
Ethnohistory. Vol. 22, No. 1, (Winter, 1975), pp. 33-50.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .E8

“Early hominid diets from quantitative image analysis of dental microwear.”

By Frederick E. Grine & Richard F. Kay.
Nature. Vol. 333, No. 6175 (23 June, 1988), pp. 765-768.
Full-Text OnLine in the Nature website
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Science & Engineering Library: Periodicals- – Q 1 .N2 00280836&SL=None&Search_Code=GKEY

“Food and Alliance at the County Fair.”

By Leslie Prosterman.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 81-90.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GR 1 .C26

“Eating Chinese Medicine.”

By Judith Farquhar.
Cultural Anthropology. Vol. 9, No. 4, (November, 1994), pp. 471-497.
Full-Text OnLine in the JSTOR collection

“Embodied Voices: Women’s Food Asceticism and the Negotiation of Identity.”

By Rebecca J. Lester.
Ethos. Vol. 23, No. 2, (June, 1995), pp. 187-222.
Full-Text OnLine in the JSTOR collection

“Estimating productivity of traditional Iroquoian cropping systems from field experiments and historical literature.”

By Jane, Mt. Pleasant and Robert F. Burt.
Journal of Ethnobiology. Vol. 30, No. 1, (March, 2010), pp. 52-79.
Full-Text OnLine in the BioOne collection

“Food and Globalization.”

By Lynne Phillips.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 37-57.
Full-Text OnLine in the Annual Reviews collection

“Food and Drink among the Tawsug: With Comparative Notes from Other Philippine and Nearby Groups.”

By J. Franklin Ewing.
Anthropological Quarterly. Vol. 36, No. 2, (April, 1963), pp. 60-70.
Full-Text OnLine in the JSTOR collection

“Food and Memory.”

By Jon D. Holtzman.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 361-378.
Full-Text OnLine in the Annual Reviews collection

“Food Gifts: Ritual Exchange and the Production of Excess Meaning.”

By Amy Shuman.
Journal of American Folklore. Vol. 113, No. 450. ”Holidays, Ritual, Festival, Celebration, and Public Display”, (Autumn, 2000) pp. 495-508.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals – - GR 1 .J8

“Feasting and Ancestor Veneration at Chinchawas, North Highlands of Ancash, Peru.”

By George F. Lau.
Latin American Antiquity. Vol. 13, No. 3, (September, 2002), pp. 279-304.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 65 .L383

“Food Security and Famine.”

By Mamadou Baro.
Annual Review of Anthropology. Vol. 35 (October, 2006), pp. 521-538.
Full-Text OnLine in the Annual Reviews collection

“Food Technologies/Technologies of the Body: The Social Context of Wine and Oil Production and Consumption in Bronze Age Crete.”

By Yannis Hamilakis.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 38-54.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Gastro-Politics in Hindu South Asia.”

By Arjun Appadurai.
American Ethnologist. Vol. 8, No. 3, Symbolism and Cognition, (August, 1981), pp. 494-511.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A53

“Grasshoppers as Food in Buhaya.”

By P. O. Mors.
Anthropological Quarterly. Vol. 31, No. 2 (April, 1958), pp. 56-58.
Full-Text OnLine in the JSTOR collection

“Halal Pizza: Food and Culture in a Busy World.”

By Roberta James. 
Australian Journal of Anthropology. Vol. 15, No. 1, (April, 2004) pp. 1-11.
Full-Text OnLine in the Ebsco collection

“Food Sharing on Ifaluk.”

By Laura L. Betzig and Paul W. Turke.
Current Anthropology. Vol. 27, No. 4, (August, 1986), pp. 397-400.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .C8

“Hard Drink and Cigarettes: Restrictive and Expansive Modes of Consumption in an East Malaysian Community.”

By Karen Westmacott. 
Australian Journal of Anthropology. Vol. 15, No. 1, (April, 2004) pp. 80-94.
Full-Text OnLine in the Ebsco collection

“The Health and Nutrition of a Medieval Nubian Population: The Impact of Political and Economic Change.”

By Dennis P. van Gerven, Susan Guise Sheridan, and William Y. Adams.
American Anthropologist. New Series, Vol. 97, No. 3, (September, 1995), pp. 468-480.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Identifying Problematic Remains of Ancient Plant Foods: A Comparison of the Role of Chemical, Histological and Morphological Criteria.”

By Gordon Hillman, Sue Wales, Frances McLaren, John Evans, and Ann Butler.
World Archaeology. Vol. 25, No. 1, Biomolecular Archaeology (June, 1993), pp. 94-121.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“In Vino Communitas: Wine and Identity in a Swiss Alpine Village.”

By James A. Gibson and Daniela Weinberg.
Anthropological Quarterly. Vol. 53, No. 2, (April, 1980), pp. 111-121.
Full-Text OnLine in the JSTOR collection

“An inquiry into food economy and body economy in Zia Pueblo.”

By Florence May Hawley, Michel Pijoan, and C. A. Elkin.
American Anthropologist. New Series, Vol. 45, No. 4, Part 1 (October, 1943), pp. 547-556.
Full-Text OnLine in the JSTOR collection
Also: Full-Text OnLine in the eHRAF World Cultures
A paper copy of the journal is held by the UT Arlington Library; the location and call number are below.
UT Arlington – Central Library, Floor 3: Periodicals- – GN 1 .A5

“The Inupiaq Eskimo Messenger Feast: Celebration, Demise, and Possibility.”

By Susan W. Fair.
Journal of American Folklore. Vol. 113, No. 450, Holidays, Ritual, Festival, Celebration, and Public Display, (Autumn, 2000), pp. 464-494.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GR 1 .J8

“Kava and Kava-Drinking.”

By Joseph R. Deihl.
Primitive Man. Vol. 5, No. 4, (October, 1932), pp. 61-68.
Full-Text OnLine in the JSTOR collection

“Kava-Drinking in New Guinea (87).”

By A. C. Haddon.
Man. Vol. 16 (October, 1916), pp. 145-152.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .M35

“Legumes in Ancient Greece and Rome: Food, Medicine, or Poison?”

By Kimberly B. Flint-Hamilton. 
Hesperia. Vol. 68, No. 3, (July, 1999) pp. 371-385.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – DF 10 .H4

“Making Pancakes on Sunday: The Male Cook in Family Tradition.”

By Thomas A. Adler.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 45-54.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GR 1 .C26

“Malhiot’s Journal: An Ethnohistoric Assessment of Chippewa Alcohol Behavior in the Early Nineteenth Century.”

By Jack O. Waddell; François-Victor Malhiot.
Ethnohistory. Vol. 32, No. 3, (Summer, 1985), pp. 246-268.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .E8

“Meat and Strength: The Moral Economy of a Chilean Food Riot.”

By Benjamin S. Orlove.
Cultural Anthropology. Vol. 12, No. 2 (May, 1997), pp. 234-268.
Full-Text OnLine in the JSTOR collection

“Mussel Drying and Food Storage in the Late Holocene, SW Cape, South Africa.”

By Christopher Henshilwood, Peter Nilssen, and John Parkington.
Journal of Field Archaeology. Vol. 21, No. 1, (Spring, 1994), pp. 103-109.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .J69

“Navaho Foods and Cooking Methods.”

By Flora L. Bailey.
American Anthropologist. New Series, Vol. 42, No. 2, Part 1. (April – June, 1940), pp. 270-290.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“New Approaches to Ceramic Use and Discard: Cooking Pottery from the Peruvian Andes in Ethnoarchaeological Perspective.”

By John A. Hildebrand and Melissa B. Hagstrum.
Latin American Antiquity. Vol. 10, No. 1, (March, 1999), pp. 25-46.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 65 .L383

“North American Cooking Pots.”

By Ralph Linton.
American Anthropologist. New Series, Vol. 9, No. 4, (April, 1944), pp. 369-380.
Full-Text OnLine in the JSTOR collection
A paper copy of the journal is held by the UT Arlington Library; the location and call number are below.
UT Arlington – Central Library, Floor 3: Periodicals- – GN 1 .A5

“Nurture and Force-Feeding: Mortuary Feasting and the Construction of Collective Individuals in a New Ireland Society.”

American Ethnologist. Vol. 17, No. 3, (August, 1990), pp. 431-448.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A53

“Nutrition, Activity, and Health in Children.”

By Darna L. Dufour.
Annual Review of Anthropology. Vol. 26, (1997) pp. 541-565.
Full-Text OnLine in the JSTOR collection

“Nutrition and Politics in Prehistory.”

By Marie Elaine Danforth.
Annual Review of Anthropology. Vol. 28, (1999) pp. 1-25.
Full-Text OnLine in the JSTOR collection
Also a paper copy of this annual is held by the UT Arlington Library.
UT Arlington – Central Library (Call Nos. A-L 4th Floor; P-Z 5th Floor) - – GN 1 .A623

“Nutritional Adaptation.”

By Sara Stinson.
Annual Review of Anthropology. Vol. 21, (1992) pp. 143-170.
Full-Text OnLine in the JSTOR collection

“Nutritional Assessment From Bone.”

By Linda L. Klepinger.
Annual Review of Anthropology. Vol. 13 (1984), pp. 75-96.
Full-Text OnLine in the Annual Reviews collection

“One Person’s Food: How and Why Fish Avoidance May Affect the Settlement and Subsistence Patterns of Hunter-Gatherers.”

By M. E. Malainey, R. Przybylski, and B. L. Sherriff. 
American Antiquity. Vol. 66, No. 1, (January, 2001) pp. 141-161.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“Paleoecology and Diet at Clydes Cavern.”

By Joseph C. Winter and Henry G. Wylie.
American Antiquity. Vol. 39, No. 2, (April, 1974) pp. 303-315.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“Pithoi and Food Storage in Neopalatial Crete: A Domestic Perspective.”

By Kostas S. Christakis.
World Archaeology. Vol. 31, No. 1, Food Technology in Its Social Context: Production, Processing and Storage (June, 1999), pp. 1-20.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Plant Foods in Savanna Environments: A Preliminary Report of Tubers Eaten by the Hadza of Northern Tanzania.”

By Anne S. Vincent.
World Archaeology. Vol. 17, No. 2, Ethnoarchaeology, (October, 1985), pp. 131-148.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Pomegranates in eastern Mediterranean contexts during the Late Bronze Age.”

By Cheryl Ward.
World Archaeology. Vol. 34, No. 3, (February, 2003), pp. 529-541.
Full-Text OnLine in the MetaPress collection
(Click on the link marked “Open: Entire document” on the right)
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Pots, Parties, and Politics: Communal Feasting in the American Southwest.”

By James M. Potter.
American Antiquity. Vol. 65, No. 3, (July, 2000), pp. 471-492.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“Power and Pleasure around the Stove: The Construction of Gendered Identity in Middle-Class South Indian Hindu Households in Urban Malaysia.”

By Theresa W. Devasahayam.
Women’s Studies International Forum. Vol. 28, No. 1, (January-February, 2005), pp. 1-20.
Full-Text OnLine in the ScienceDirect collection

“Pre-Hispanic Beer in Coastal Peru: Technology and Social Context of Prehistoric Production.”

By Jerry D. Moore.
American Anthropologist. New Series, Vol. 91, No. 3, (September, 1989), pp. 682-695.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Pre-Hispanic Political Change and the Role of Maize in the Central Andes of Peru.”

By Christine A. Hastorf and Sissel Johannessen.
American Anthropologist. New Series, Vol. 95, No. 1, (March, 1993), pp. 115-138.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Prehistoric Diet and Nutrition: Some Food for Thought.”

By R. W. Dennell.
World Archaeology. Vol. 11, No. 2, “Food and Nutrition”, (October, 1979) pp. 121-135.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“Prehistoric Diet and Subsistence of the Moche Valley, Peru.”

By Shelia G. Pozorski.
World Archaeology. Vol. 11, No. 2, “Food and Nutrition”, (October, 1979) pp. 163-184.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – CC 1 .W6

“The Prevalence of wild food knowledge among nomadic Turkana of Northern Kenya.”

By Tammy Y. Watkins.
Journal of Ethnobiology. Vol. 30, No. 1, (March, 2010), pp. 137-152.
Full-Text OnLine in the BioOne collection

“Psychosocial and cultural factors affecting the perceived risk of genetically modified food: an overview of the literature.”

By Melissa L. Finucane and Joan L. Holup.
Social Science & Medicine. Vol. 60, No. 7. (April, 2005) pp. 1603-1612.
Full-Text OnLine in the ScienceDirect collection
(Choose “Article via ScienceDirect,” then click on the link marked “PDF” on the right)

“Refocusing the Role of Food-Grinding Tools as Correlates for Subsistence Strategies in the U.S. Southwest.”

By Jenny L. Adams.
American Antiquity. Vol. 64, No. 3, (July, 1999), pp. 475-498.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“The Residues of Feasting and Public Ritual at Early Cahokia.”

By Timothy R. Pauketat, Lucretia S. Kelly, Gayle J. Fritz, Neal H. Lopinot, Scott Elias, and Eve Hargrave.
American Antiquity. Vol. 67, No. 2, (April, 2002), pp. 257-279.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – E 51 .A52

“The Rhetoric of Portions.”

By Amy Shuman.
Western Folklore. Vol. 40, No. 1, Foodways and Eating Habits: Directions for Research. (January, 1981), pp. 72-80.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GR 1 .C26

“Rice, a Malagasy Tradition.”

By Ralph Linton.
American Anthropologist. New Series, Vol. 29, No. 4, (October, 1927), pp. 654-660.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Rice Cultivation in Asia.”

By Inez Adams.
American Anthropologist. New Series, Vol. 50, No. 2, (April, 1948), pp. 256-282.
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Rice, Ideology, and the Legitimation of Hierarchy in Bali.”

By Leo Howe.
Man. New Series, Vol. 26, No. 3, (September, 1991), pp. 445-467.
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .M35

“The Rise of Yuppie Coffees and the Reimagination of Class in the United States.”

By William Roseberry.
American Anthropologist. New Series, Vol. 98, No. 4, (December, 1996), pp. 762-775.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“Ritual and Resource Flow: The Garifuna ‘Dugu’.”

By Carol L. Jenkins.
American Ethnologist. Vol. 10, No. 3, (August, 1983), pp. 429-442.
Full-Text OnLine in the JSTOR collection

Also a paper copy of the journal is held by the UT Arlington Library.

UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A53

“The Role of the Drunk in a Oaxacan Village.”

By Philip A. Dennis.
American Anthropologist. New Series, Vol. 77, No. 4, (December, 1975), pp. 856-863.
Full-Text OnLine in the JSTOR collection
Also a paper copy of the journal is held by the UT Arlington Library.
UT Arlington – Central Library, Floor 3: Periodicals - – GN 1 .A5

“The Roman Military Diet.”

By R. W. Davies.
Britannia. Vol. 2, (1971) pp. 122-142.
Full-Text OnLine in the JSTOR collection

Oro Di Roma,

Il Gioiello Made in Italy

ARSIAL

Agenzia Regionale per lo Sviluppo e l’Innovazione dell’Agricoltura del Lazio.

AGRIPROMOS

Azienda Speciale della Camera di Commercio di Napoli

Andiamo Services, a creative heart in bella Italia

In Tavola, fine banqueting catering

Antica Biblioteca Valle Lounge restaurant

Trattoria Moderna, ristorante

NoSilence S.r.l.

L’Occitane en Provence

Confesercenti

 Camera di commercio di Roma

Comune di Roma

Comune di Napoli

Assessorato di Commercio di Napoli, CCIAA

Breaking the ice

One of the principal reasons why companies organize business dinners is to create a socializing occasion for employees, representatives, customers etc. It is extremely relevant that these dinners are not monotonous, but rather that they become a proper event.

Instead of computers and desks … pots, knifes, spoons  and stoves: Managers enter the kitchen! Unexpected chefs in elegant suits that forget the office and, for the first time, immerse themselves in a kitchen.

The chef becomes the Boss and the focus is on developing creativity; team and collaboration spirit are essential for a successful event.

The Making Pizza dinner, Wine Tasting with Sommelier or Thematic Educational Dinner become authentic business meetings that instead of being arranged in the confinement of an office with a Power Point or computer as the only vehicle of presentation, they take place in restaurants or kitchens adapting requests to the most suitable spaces.

The educational dinners, cooking classes, business breakfasts or dinners are just some examples of occasions to analyze how a team works and collaborates, to evaluate the weaknesses and strengths and to eventually understand which changes can be done to reach the expected objectives. Another very interesting aspect is that when the managers take off their representative outits and wear aprons and chef’s hat employees get the chance to analyse and better comprehend their “bosses”.

Gustolab Institute believes in Food as a cultural product and it isavailable for any personal request for the arrangement of a unique, educational and fun event.

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