[1]
Aaron  Bobrow-Strain Making White Bread by the Bomb’s Early Light: Anxiety, Abundance, and Industrial Food Power in the Early Cold War. Food and Foodways. 19, 1, 74–97.
[2]
Aaron J. Ihde and Stanley L. Becker 1971. Conflict of Concepts in Early Vitamin Studies. Journal of the History of Biology. 4, 1 (1971), 1–33.
[3]
Abigail A. Van Slyck 2002. Kitchen Technologies and Mealtime Rituals: Interpreting the Food Axis at American Summer Camps, 1890-1950. Technology and Culture. 43, 4 (2002), 668–692.
[4]
Alun Howkins and Linda Merricks 2000. ‘Dewy-Eyed Veal Calves’. Live Animal Exports and Middle-Class Opinion, 1980–1995. The Agricultural History Review. 48, 1 (2000), 85–103.
[5]
Amanda M. Czerniawski 2007. From Average to Ideal: The Evolution of the Height and Weight Table in the United States, 1836-1943. Social Science History. 31, 2 (2007), 273–296.
[6]
Amy, B. 2012. "Sustenance, Abundance and the Place of Food in US Histories.”. Writing food history: a global perspective. Berg.
[7]
Anderson, E.N. 2005. Everyone eats: understanding food and culture. New York University Press.
[8]
Andrews, G. 2008. The slow food story: politics and pleasure. McGill-Queen’s University Press.
[9]
Arjun Appadurai 1988. How to Make a National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History. 30, 1 (1988), 3–24.
[10]
Audrey  Russek Appetites Without Prejudice: U.S. Foreign Restaurants and the Globalization of American Food Between the Wars. Food and Foodways. 19, 1, 34–55.
[11]
Bailey, A.R. et al. 2010. Consumer Behaviour and the Life Course: Shopper Reactions to Self-Service Grocery Shops and Supermarkets in England c. 1947–75. Environment and Planning A. 42, 6 (Jun. 2010), 1496–1512. DOI:https://doi.org/10.1068/a42247.
[12]
Barthes, R. and Lavers, A. 1973. Mythologies. Paladin.
[13]
Belasco, W.J. and Scranton, P. eds. 2002. Food nations: selling taste in consumer societies. Routledge.
[14]
Bell, D. and Valentine, G. 1997. Consuming geographies: we are where we eat. Routledge.
[15]
Betty Friedan Did Not Kill Home Cooking - The Atlantic: https://www.theatlantic.com/sexes/archive/2013/01/betty-friedan-did-not-kill-home-cooking/272518/.
[16]
Block, D. 2005. Saving Milk Through Masculinity: Public Health Officers and Pure Milk, 1880–1930. Food and Foodways. 13, 1–2 (Mar. 2005), 115–134. DOI:https://doi.org/10.1080/07409710590915391.
[17]
Boivin, N. et al. 2012. Old World globalization and the Columbian exchange: comparison and contrast. World Archaeology. 44, 3 (Sep. 2012), 452–469. DOI:https://doi.org/10.1080/00438243.2012.729404.
[18]
Brenda Gayle Plummer 2008. Restaurant Citizens to the Barricades! American Quarterly. 60, 1 (2008), 23–31.
[19]
Brown, V. 2008. Eating the Dead: Consumption and Regeneration in the History of Sugar. Food and Foodways. 16, 2 (Jun. 2008), 117–126. DOI:https://doi.org/10.1080/07409710802085973.
[20]
Bruegel, M. 2002. "How the French Learned to Eat Canned Food, 1809 - 1930s.”. Food nations: selling taste in consumer societies. W.J. Belasco and P. Scranton, eds. Routledge.
[21]
Bucheli, M. 2005. Bananas and business: the United Fruit Company in Colombia, 1899-2000. New York University Press.
[22]
Buettner, E. 2008. "Going for an Indian”: South Asian Restaurants and the Limits of Multiculturalism in Britain. The Journal of Modern History. 80, 4 (Dec. 2008), 865–901. DOI:https://doi.org/10.1086/591113.
[23]
Burnett, J. 2004. England eats out: a social history of eating out in England from 1830 to the present. Pearson/Longman.
[24]
Burnett, J. 1989. Plenty and want: a social history of food in England from 1815 to the present day. Routledge.
[25]
Carney, J. 2008. Reconsidering                              Through a Gendered Lens. Food and Foodways. 16, 2 (Jun. 2008), 127–134. DOI:https://doi.org/10.1080/07409710802085999.
[26]
Carney, J.A. 2001. African Rice in the Columbian Exchange. The Journal of African History. 42, 03 (Dec. 2001). DOI:https://doi.org/10.1017/S0021853701007940.
[27]
Carolan, M.S. et al. eds. 2015. Food utopias: reimagining citizenship, ethics and community. Routledge.
[28]
Cherry, E. 2006. Veganism as a Cultural Movement: A Relational Approach. Social Movement Studies. 5, 2 (Sep. 2006), 155–170. DOI:https://doi.org/10.1080/14742830600807543.
[29]
Civitello, L. 2008. Cuisine and culture: a history of food and people. John Wiley.
[30]
Claflin, K.W. and Scholliers, P. 2012. Writing food history: a global perspective. Berg.
[31]
Cline, S. 1990. Just desserts: women and food. Deutsch.
[32]
Cook, I. and Crang, P. 1996. The World On a Plate: Culinary Culture, Displacement and Geographical Knowledges. Journal of Material Culture. 1, 2 (Jul. 1996), 131–153. DOI:https://doi.org/10.1177/135918359600100201.
[33]
Counihan, C. and Van Esterik, P. 2013. Food and culture: a reader. Routledge.
[34]
Cowan, R. 1985. How the Refrigerator Got Its Hum. The social shaping of technology: how the refrigerator got its hum. Open University Press.
[35]
Crosby, A.W. 2003. New World Foods and Old World Demography. The Columbian exchange: biological and cultural consequences of 1492. Praeger. 165–207.
[36]
Crosby, A.W. et al. 2003. The Columbian exchange: biological and cultural consequences of 1492. Praeger.
[37]
Crossley, C. 2005. Consumable metaphors: attitudes towards animals and vegetarianism in nineteenth-century France. Peter Lang.
[38]
Cusack, I. 2000. African cuisines: Recipes for nationbuilding? Journal of African Cultural Studies. 13, 2 (Dec. 2000), 207–225. DOI:https://doi.org/10.1080/713674313.
[39]
DeVault, M.L. 1991. Feeding the family: the social organization of caring as gendered work. University of Chicago Press.
[40]
Dicum, G. 2003. Colony in a Cup. Gastronomica. 3, 2 (May 2003), 71–77. DOI:https://doi.org/10.1525/gfc.2003.3.2.71.
[41]
Dixon, J. 2009. From the imperial to the empty calorie: how nutrition relations underpin food regime transitions. Agriculture and Human Values. 26, 4 (Dec. 2009), 321–333. DOI:https://doi.org/10.1007/s10460-009-9217-6.
[42]
Dolan, C.S. 2005. Fields of Obligation. Journal of Consumer Culture. 5, 3 (Nov. 2005), 365–389. DOI:https://doi.org/10.1177/1469540505056796.
[43]
Domosh, M. 2003. Pickles and purity: Discourses of food, empire and work in turn-of-the-century USA. Social & Cultural Geography. 4, 1 (Jan. 2003), 7–26. DOI:https://doi.org/10.1080/1464936032000049289.
[44]
Douglas, M. 1997. Deciphering a Meal. Food and culture: a reader. Routledge. 36–54.
[45]
Dusselier, J. 2002. Does Food Make Place? Food Protests in Japanese American Concentration Camps. Food and Foodways. 10, 3 (Jul. 2002), 137–165. DOI:https://doi.org/10.1080/07409710213923.
[46]
Elias, N. and Jephcott, E. 1978. The civilizing process: The history of manners. Blackwell.
[47]
Endrijonas, E. 2001. Processed Foods from Scratch: Cooking for a Family in the 1950s. Kitchen culture in America: popular representations of food, gender, and race. S.A. Inness, ed. University of Pennsylvania Press.
[48]
Ferguson, P. 2005. Eating Orders: Markets, Menus, and Meals. The Journal of Modern History. 77, 3 (Sep. 2005), 679–700. DOI:https://doi.org/10.1086/497720.
[49]
Fernández-Armesto, F. 2002. Food: a history. Pan.
[50]
Ferrières, M. 2005. Sacred cow, mad cow: a history of food fears. Columbia University Press.
[51]
Finkelstein, J. 1989. The meanings of food in the public domain. Dining out: a sociology of modern manners. Polity Press. 31–54.
[52]
Finstad, T. 2013. Familiarizing Food: Frozen Food Chains, Technology, and Consumer Trust, Norway 1940–1970. Food and Foodways. 21, 1 (Jan. 2013), 22–45. DOI:https://doi.org/10.1080/07409710.2013.764786.
[53]
Finstad, T. 2013. Familiarizing Food: Frozen Food Chains, Technology, and Consumer Trust, Norway 1940–1970. Food and Foodways. 21, 1 (Jan. 2013), 22–45. DOI:https://doi.org/10.1080/07409710.2013.764786.
[54]
Forrest, D.M. 1973. Tea for the British: the social and economic history of a famous trade. Chatto and Windus.
[55]
Franklin C. Bing and Harry J. Prebluda 1980. E. V. McCollum: Pathfinder in Nutrition Investigations and World Agriculture. Agricultural History. 54, 1 (1980), 157–166.
[56]
Freedman, P. and Warlick, J. 2011. High-End Dining in the Nineteenth-Century United States. Gastronomica: The Journal of Food and Culture. 11, 1 (Feb. 2011), 44–52. DOI:https://doi.org/10.1525/gfc.2011.11.1.44.
[57]
Freidberg, S. 2003. Cleaning up down South: Supermarkets, ethical trade and African horticulture. Social & Cultural Geography. 4, 1 (Jan. 2003), 27–43. DOI:https://doi.org/10.1080/1464936032000049298.
[58]
Freidberg, S. 2003. French beans for the masses: a modern historical geography of food in Burkina Faso. Journal of Historical Geography. 29, 3 (Jul. 2003), 445–463. DOI:https://doi.org/10.1006/jhge.2002.0487.
[59]
Freidberg, S. 2009. Fresh: a perishable history. Belknap Press of Harvard University Press.
[60]
Fromer, J.E. 2008. Introduction. A necessary luxury: tea in Victorian England. Ohio University Press. 1–25.
[61]
Goody, J. 1982. Cooking, cuisine and class: a study in comparative sociology. Cambridge University Press.
[62]
Goody, J. 1982. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge University Press.
[63]
Goody, J. 1998. Food and love: a cultural history of East and West. Verso.
[64]
Goody, J. 1982. Industrial food: towards the development of a world cuisine. Cooking, cuisine and class: a study in comparative sociology. Cambridge University Press. 154–174.
[65]
Grew, R. 1999. Food in global history. Westview Press.
[66]
Gross, J. 2009. Capitalism and Its Discontents: Back-to-the-Lander and Freegan Foodways in Rural Oregon. Food and Foodways. 17, 2 (Jun. 2009), 57–79. DOI:https://doi.org/10.1080/07409710902925797.
[67]
Guthman, J. 2008. Bringing good food to others: investigating the subjects of alternative food practice. cultural geographies. 15, 4 (Oct. 2008), 431–447. DOI:https://doi.org/10.1177/1474474008094315.
[68]
Hardyment, C. 1997. Slice of life: the British way of eating since 1945. Penguin.
[69]
Harry G. Day and Harry J. Prebluda 1980. E. V. McCollum: ‘Lamplighter’ in Public and Professional Understanding of Nutrition. Agricultural History. 54, 1 (1980), 149–156.
[70]
Hartman, S. 2003. The Political Palate: Reading Commune Cookbooks. Gastronomica. 3, 2 (May 2003), 29–40. DOI:https://doi.org/10.1525/gfc.2003.3.2.29.
[71]
Humble, N. 2002. Little Swans with Luxette and Loved Boy Pudding: Changing Fashions in Cookery Books. Women: A Cultural Review. 13, 3 (Nov. 2002), 322–338. DOI:https://doi.org/10.1080/09574040220000266441.
[72]
Hurley, A. 1997. From Hash House to Family Restaurant: The Transformation of the Diner and Post-World War II Consumer Culture. The Journal of American History. 83, 4 (Mar. 1997). DOI:https://doi.org/10.2307/2952903.
[73]
Inness, S.A. ed. 2001. Kitchen culture in America: popular representations of food, gender, and race. University of Pennsylvania Press.
[74]
James, A. 1997. How British Is British Food. Food, health and identity. Routledge.
[75]
Jonathan Rees 2005. ‘I Did Not Know . . . Any Danger Was Attached’: Safety Consciousness in the Early American Ice and Refrigeration Industries. Technology and Culture. 46, 3 (2005), 541–560.
[76]
Jones, M. et al. 2011. Food globalization in prehistory. World Archaeology. 43, 4 (Dec. 2011), 665–675. DOI:https://doi.org/10.1080/00438243.2011.624764.
[77]
Jones, S. and Taylor, B. 2001. Food writing and food cultures: The case of Elizabeth David and Jane Grigson. European Journal of Cultural Studies. 4, 2 (May 2001), 171–188. DOI:https://doi.org/10.1177/136754940100400204.
[78]
Jordan, J.A. 2007. The Heirloom Tomato as Cultural Object: Investigating Taste and Space. Sociologia Ruralis. 47, 1 (Jan. 2007), 20–41. DOI:https://doi.org/10.1111/j.1467-9523.2007.00424.x.
[79]
Joy Parr 2002. Introduction: Modern Kitchen, Good Home, Strong Nation. Technology and Culture. 43, 4 (2002), 657–667.
[80]
Julier, A. and Lindenfeld, L. 2005. Mapping Men onto the Menu: Masculinities and Food. Food and Foodways. 13, 1–2 (Mar. 2005), 1–16. DOI:https://doi.org/10.1080/07409710590915346.
[81]
Kiple, K.F. 2007. A Movable Feast: Ten Millennia of Food Globalization. Cambridge University Press.
[82]
Kiple, K.F. and Ornelas, K.C. 2000. The Cambridge world history of food. Cambridge University Press.
[83]
Kondoh, K. 2015. The alternative food movement in Japan: Challenges, limits, and resilience of the teikei system. Agriculture and Human Values. 32, 1 (Mar. 2015), 143–153. DOI:https://doi.org/10.1007/s10460-014-9539-x.
[84]
Kornfeld, D. 2014. Bringing Good Food In. Journal of Urban History. 40, 2 (Mar. 2014), 345–356. DOI:https://doi.org/10.1177/0096144213510162.
[85]
Krämer, H.M. 2008. "Not Befitting Our Divine Country”: Eating Meat in Japanese Discourses of Self and Other from the Seventeenth Century to the Present. Food and Foodways. 16, 1 (Mar. 2008), 33–62. DOI:https://doi.org/10.1080/07409710701885135.
[86]
Kuhn, C.M. 2012. ‘It was a Long Way from Perfect, but it was Working’: The Canning and Home Production Initiatives in Greene County, Georgia, 1940-1942. Agricultural History. 86, 2 (Apr. 2012), 68–90. DOI:https://doi.org/10.3098/ah.2012.86.2.68.
[87]
Kuisel, R.F. 1991. Coca-Cola and the Cold War: The French Face Americanization, 1948-1953. French Historical Studies. 17, 1 (Spring 1991). DOI:https://doi.org/10.2307/286280.
[88]
Lacey, R.W. 1994. Hard to swallow: a brief history of food. Cambridge University Press.
[89]
Lee A. Craig, Barry Goodwin and Thomas Grennes 2004. The Effect of Mechanical Refrigeration on Nutrition in the United States. Social Science History. 28, 2 (2004), 325–336.
[90]
Leitch, A. 2003. Slow food and the politics of pork fat: Italian food and European identity. Ethnos. 68, 4 (Dec. 2003), 437–462. DOI:https://doi.org/10.1080/0014184032000160514.
[91]
Lévi-Strauss, C. 1970. The raw and the cooked. Jonathan Cape.
[92]
Lobel, C.R. 2010. "Out to Eat”. Winterthur Portfolio. 44, 2/3 (Jun. 2010), 193–220. DOI:https://doi.org/10.1086/654885.
[93]
Locher, J.L. et al. 2005. Comfort Foods: An Exploratory Journey Into The Social and Emotional Significance of Food. Food and Foodways. 13, 4 (Oct. 2005), 273–297. DOI:https://doi.org/10.1080/07409710500334509.
[94]
Loveman, K. 2013. The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640-1730. Journal of Social History. 47, 1 (Sep. 2013), 27–46. DOI:https://doi.org/10.1093/jsh/sht050.
[95]
Loveman, K. 2013. The Introduction of Chocolate into England: Retailers, Researchers, and Consumers, 1640-1730. Journal of Social History. 47, 1 (Sep. 2013), 27–46. DOI:https://doi.org/10.1093/jsh/sht050.
[96]
Macfarlane, A. and Macfarlane, I. 2004. Green gold: the empire of tea. Ebury.
[97]
Máirtín Mac Con Iomaire 2011. Culinary voices: perspectives from Dublin restaurants. Oral History. 39, 1 (2011), 77–90.
[98]
de Maret, O. 2013. More Than Just Getting By: Italian Food Businesses in Brussels at the Turn of the Twentieth Century. Food and Foodways. 21, 2 (Apr. 2013), 108–131. DOI:https://doi.org/10.1080/07409710.2013.792192.
[99]
Martens, L. 1997. Urban Pleasure? On the Meaning of Eating out in a Northern City. Food, health and identity. Routledge. 130–150.
[100]
Martin Brown and Peter Philips 1986. Craft Labor and Mechanization in Nineteenth-Century American Canning. The Journal of Economic History. 46, 3 (1986), 743–756.
[101]
Matejowsky, T. 2009. Fast Food and Nutritional Perceptions in the Age of "Globesity”: Perspectives from the Provincial Philippines. Food and Foodways. 17, 1 (Mar. 2009), 29–49. DOI:https://doi.org/10.1080/07409710802701470.
[102]
Mazumdar, S. 2008. China and the Global Atlantic: Sugar from the Age of Columbus to Pepsi-Coke and Ethanol. Food and Foodways. 16, 2 (Jun. 2008), 135–147. DOI:https://doi.org/10.1080/07409710802086070.
[103]
Mazumdar, S. 1999. "The Impact of New World "Food Crops on the Diet and Economy of China and India 1600-1900.”. Food in global history. Westview Press.
[104]
McDonald, M.C. and Topik, S. 2008. Americanizing Coffee: The Refashioning of a Consumer Culture? Food and globalization: consumption, markets and politics in the modern world. Berg.
[105]
McNeil, C.L. 2006. Chocolate in Mesoamerica: a cultural history of cacao. University Press of Florida.
[106]
Mennell, S. 1995. All manners of food: eating and taste in England and France from the Middle Ages to the present. University of Illinois Press.
[107]
Mepham, T.B. 1996. Food ethics. Routledge.
[108]
Michael Kennedy 2010. ‘Where’s the Taj Mahal?’: Indian Restaurants in Dublin since1908. History Ireland. 18, 4 (2010), 50–52.
[109]
Miller, D. 1998. A theory of shopping. Polity Press.
[110]
Mintz, S.W. 1986. Eating and Being. Sweetness and power: the place of sugar in modern history. Penguin. 187–214.
[111]
Möhring, M. 2008. "Transnational Food Migration and the Internationalization of Food Consumption: Ethnic Cuisine in West Germany.”. Food and globalization: consumption, markets and politics in the modern world. Berg.
[112]
Möhring, M. 2008. Transnational Food Migration and the Internationalization of Food Consumption: Ethnic Cuisine in West Germany. Food and globalization: consumption, markets and politics in the modern world. Berg.
[113]
Moxham, R. 2003. Tea: addiction, exploitation and empire. Constable.
[114]
Nathan Nunn and Nancy Qian 2010. The Columbian Exchange: A History of Disease, Food, and Ideas. The Journal of Economic Perspectives. 24, 2 (2010), 163–188.
[115]
Nathan Nunn and Nancy Qian 2010. The Columbian Exchange: A History of Disease, Food, and Ideas. The Journal of Economic Perspectives. 24, 2 (2010), 163–188.
[116]
Neill, D. 2009. Finding the "Ideal Diet”: Nutrition, Culture, and Dietary Practices in France and French Equatorial Africa, c. 1890s to 1920s. Food and Foodways. 17, 1 (Mar. 2009), 1–28. DOI:https://doi.org/10.1080/07409710802520268.
[117]
Nick Cullather 2007. The Foreign Policy of the Calorie. The American Historical Review. 112, 2 (2007), 337–364.
[118]
Nützenadel, A. and Trentmann, F. 2008. Food and globalization: consumption, markets and politics in the modern world. Berg.
[119]
Out of the Kitchen, Onto the Couch - The New York Times: http://www.nytimes.com/2009/08/02/magazine/02cooking-t.html.
[120]
Parkin, K. 2001. Campbell’s Soup and the Long Shelf Life of Traditional Gender Roles. Kitchen culture in America: popular representations of food, gender, and race. S.A. Inness, ed. University of Pennsylvania Press.
[121]
Parkin, K.J. 2006. Food is love: food advertising and gender roles in modern America. University of Pennsylvania Press.
[122]
Peters, E.J. 2010. Defusing Phở: Soup Stories and Ethnic Erasures, 1919–2009. Contemporary French and Francophone Studies. 14, 2 (Mar. 2010), 159–167. DOI:https://doi.org/10.1080/17409291003644255.
[123]
Pollan, M. 2008. In defence of food: the myth of nutrition and the pleasures of eating. Allen Lane.
[124]
Reid, S.E. 2002. Cold War in the Kitchen: Gender and the De-Stalinization of Consumer Taste in the Soviet Union under Khrushchev. Slavic Review. 61, 02 (2002), 211–252. DOI:https://doi.org/10.2307/2697116.
[125]
Review by:                          E. C. Spary 2005. Review: Ways with Food: Hungering for America. Italian, Irish, and Jewish Foodways in the Age of Migration by Hasia Diner. Journal of Contemporary History. 40, 4 (2005), 763–771.
[126]
Sackman, D.C. 2005. Orange empire: California and the fruits of Eden. University of California Press.
[127]
Sandøe, P. and Christiansen, S.B. 2008. Ethics of animal use. Blackwell Publishing.
[128]
Shapin, S. 2014. ‘You are what you eat’: historical changes in ideas about food and identity. Historical Research. 87, 237 (Aug. 2014), 377–392. DOI:https://doi.org/10.1111/1468-2281.12059.
[129]
Shelley Nickles 2002. ‘Preserving Women’: Refrigerator Design as Social Process in the 1930s. Technology and Culture. 43, 4 (2002), 693–727.
[130]
Shephard, S. 2000. Pickled, potted and canned: the story of food preserving. Headline.
[131]
Shortridge, B.G. and Shortridge, J.R. 1998. The taste of American place: a reader on regional and ethnic foods. Rowman & Littlefield.
[132]
Singer, P. 2006. In defense of animals: the second wave. Blackwell.
[133]
Smith, R.E.F. and Christian, D. 1984. Bread and salt: a social and economic history of food and drink in Russia. Cambridge University Press.
[134]
Spang, R.L. 2000. The invention of the restaurant: Paris and modern gastronomic culture. Harvard University Press.
[135]
Spiller, H. 2004. Late Night in the Lion’s Den: Chinese Restaurant-Nightclubs in 1940s San Francisco. Gastronomica. 4, 4 (Nov. 2004), 94–101. DOI:https://doi.org/10.1525/gfc.2004.4.4.94.
[136]
Super, J.C. 2002. Food and History. Journal of Social History. 36, 1 (Sep. 2002), 165–178. DOI:https://doi.org/10.1353/jsh.2002.0110.
[137]
Super, J.C. 1988. Food, conquest, and colonization in sixteenth-century Spanish America. University of New Mexico Press.
[138]
Swislocki, M. 2009. Culinary nostalgia: regional food culture and the urban experience in Shanghai. Stanford University Press.
[139]
Ted Benton 1996. The Politics of Animal Rights—Where is the Left? New Left Review. 215, (1996).
[140]
Thompson, P.B. 2015. From field to fork: food ethics for everyone. Oxford University Press.
[141]
Toussaint-Samat, M. 1992. Preserving by Heat & Preserving by Cold. A history of food. Blackwell. 735–754.
[142]
Toussaint-Samat, M. and Bell, A. 1992. A history of food. Blackwell.
[143]
Trentmann, F. 2008. Before Fair Trade: Empire, Free Trade and the Moral Economies of Food in the Modern World. Food and globalization: consumption, markets and politics in the modern world. Berg.
[144]
Vernon, J. 2007. Hunger: a modern history. Belknap Press of Harvard University Press.
[145]
Vernon, J. 2005. The Ethics of Hunger and the Assembly of Society: The Techno‐Politics of the School Meal in Modern Britain. The American Historical Review. 110, 3 (Jun. 2005), 693–725. DOI:https://doi.org/10.1086/ahr.110.3.693.
[146]
Vicki L. Ruiz 2008. Citizen Restaurant: American Imaginaries, American Communities. American Quarterly. 60, 1 (2008), 1–21.
[147]
Vivek Bammi 1981. Nutrition, the Historian, and Public Policy: A Case Study of U.S. Nutrition Policy in the 20th Century. Journal of Social History. 14, 4 (1981), 627–648.
[148]
Waddington, K. 2013. "We Don’t Want Any German Sausages Here!” Food, Fear, and the German Nation in Victorian and Edwardian Britain. Journal of British Studies. 52, 04 (Oct. 2013), 1017–1042. DOI:https://doi.org/10.1017/jbr.2013.178.
[149]
Wake, C H H The Changing Pattern of Europe’s Pepper and Spice Imports, ca 1400-1700. Journal of European Economic History. 8, 2.
[150]
Walton, J.K. 1992. Fish and chips and the British working class, 1870-1940. Leicester University Press.
[151]
Walvin, J. 1997. Tea. Fruits of empire: exotic produce and British taste, 1660-1800. Macmillan Press. 9–31.
[152]
Warde, A. 1997. Consumption, food, and taste: culinary antinomies and commodity culture. Sage Publications.
[153]
Warde, A. and Martens, L. 2000. Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge University Press.
[154]
Watson, J.L. 2006. Golden arches east: McDonald’s in East Asia. Stanford University Press.
[155]
Weiss, J. 2001. She Also Cooks: Gender, Domesticity, and Public Life in Oakland, California, 1957-1959. Kitchen culture in America: popular representations of food, gender, and race. S.A. Inness, ed. University of Pennsylvania Press.
[156]
W.G., C.-S. 2008. "The Global Consumption of Hot Beverages, C. 1500 to C. 1900.”. Food and globalization: consumption, markets and politics in the modern world. Berg.
[157]
Wilk, R. and Hintlian, P. 2005. Cooking on Their Own: Cuisines of Manly Men. Food and Foodways. 13, 1–2 (Mar. 2005), 159–168. DOI:https://doi.org/10.1080/07409710590915418.
[158]
Willetts, A. 1997. 'Bacon Sandwiches Got the Better of Me’: Meat-Eating and Vegeratianism in South-East London. Food, health and identity. Routledge.
[159]
William L. Langer 1975. American Foods and Europe’s Population Growth 1750-1850. Journal of Social History. 8, 2 (1975), 51–66.
[160]
Wilson, B. 2009. Swindled: from poison sweets to counterfeit coffee : the dark history of the food cheats. John Murray.
[161]
Zwart, H. 2000. A Short History of Food Ethics. Journal of Agricultural and Environmental Ethics. 12, 2 (2000), 113–126. DOI:https://doi.org/10.1023/A:1009530412679.