Food and Performance
					H42.2850
				 New York University
				      Spring 1998

			      Barbara Kirshenblatt-Gimblett
	
				  krshnbtt@acf2.nyu.edu
			       http://www.nyu.edu/classes/bkg

					Book List

1.  Achaya, K. T. The Food Industries of British India. New York: Oxford
University Press, 1994.

2.  Ackerman, Diana. A Natural History of the Senses. New York: Vintage,
1991.

3.  Adams, Carol. The Sexual Politics of Meat: A Feminist-Vegetarian
Critical Theory. New York: Continuum, 1990.

4.  Allen, Catherine J. The Hold Life Has: Coca and Cultural Identity in
an Andean Community. Washington, D.C.: Smithsonian Institution Press,
1988.

5.  Amerine, M. A., and E. B. Roessler. Wines: Their Sensory Evaluation.
San Francisco: W.H. Freeman, 1976.

6.  Apt, Charles, ed. Flavor: Its Chemical, Behavioral, and Commercial
Aspects, Boulder: Westview, 1978. 

7.  Archetti, Eduardo P. Guinea Pigs: Food, Symbol and Conflict of
Knowledge in Ecuador. Oxford: Berg, 1997.

8.  Aron, Jean-Paul. The Art of Eating in France: Manners and Menus in the
Nineteenth Century, trans. Nina Rootes. New York: Harper and Row, 1975.

9.   Attar, Dena. Wasting Girls' Time: The History and Politics of Home
Economics. London: Virago, 1990. 

10.  Avakian, Arlene Voski, ed. Through the Kitchen Window: Women Explore
the Intimate Meanings of Food and Cooking, Boston: Beacon, 1997.

11.  Bakhtin, Mikhail. Rabelais and His World. Cambridge: MIT Press, 1968. 

12.  Barker, Francis Duncan, Peter Hulme, and Margaret Duncan Iversen,
eds. Cannibalism and the Colonial World, New York: Cambridge University
Press, 1998.

13.  Bataille, Georges. Visions of Excess: Selected Writings, 1927-1939.
Minneapolis: University of Minnesota Press, 1985.

14.  Becker, Jasper. Hungry Ghosts: China's Secret Famine. London: J.
Murray, 1996.

15.  Belasco, Warren J. Appetite for Change: How the Counterculture Took
on the Food Industry, 1966-1988. New York: Pantheon, 1989.

16.  Bell, David, and Gill Valentine. Consuming Geographies: We Are Where
We Eat. London: Routledge, 1997.

17.  Bell, Rudolf M. Holy Anorexia. Chicago: University of Chicago Press,
1985.

18.  Berman, Louis. Vegetarianism and the Jewish Tradition. New York:
Ktav, 1982.

19.  Bevan, David, ed. Literary Gastronomy, Rodopi Perspectives on Modern
Literature, 1. Amsterdam: Rodopi, 1988.

20.  Biasin, Gian-Paolo. The Flavors of Modernity. Princeton: Princeton
University Press, 1993.

21.  Boehrer, Bruce Thomas. The Fury of Men's Gullets: Ben Jonson and the
Digestive Canal. Philadelphia: University of Pennsylvania Press, 1997.

22.  Bower, Ann L., ed. Recipes for Reading: Community Cookbooks, Stories,
Histories, Amherst: University of Massachusetts Press, 1997.

23.  Brillat-Savarin, Jean Anthˆlme. The Physiology of Taste, or
Meditations on Transcendental Gastronomy, trans. M. F. K. Fisher. San
Francisco: North Point Press, 1986.

24.  Brown, James W. Fictional Meals and Their Function in the French
Novel, 1789-1848. Toronto: University of Toronto Press, 1989.

25.  Brown, Linda, and Kay Mussell, eds. Ethnic and Regional Foodways in
the United States: The Performance of Group Identity, Knoxville:
University of Tennessee Press, 1985.

26.  Buitelaar, Marjo. Fasting and Feasting in Morocco: Women's
Participation in Ramadan. Oxford: Berg, 1993.

27.  Bynam, Caroline Walker. Holy Feast, Holy Fast: The Religious
Significance of Food to Medieval Women. Berkeley: University of California
Press, 1987. 

28.  Bynum, W. F., and R. Porter, eds. Medicine and the Five Senses,
Cambridge: Cambridge University Press, 1993.

29.  Camporesi, Piero. The Anatomy of the Senses: Natural Symbols in
Medieval and Early Modern Italy, trans. Allan Cameon. Cambridge: Polity
Press, 1994. 

30.  ---. Bread of Dreams: Food and Fantasy in Early Modern Europe, trans.
David Gentilcore. Chicago: University of Chicago Press, 1989.

31.  ---. Exotic Brew: The Art of Living in the Age of Enlightenment,
Oxford: Polity Press, 1994.

32.  ---. The Fear of Hell: Images of Damnation and Salvation in Early
Modern Europe, trans. Lucinda Byatt. University Park: Pennsylvania State
University Press, 1990.

33.  ---. Juice of Life: The Symbolic and Magic Significance of Blood. New
York: Continuum, 1995.

34.  ---. The Land of Hunger, trans. Tania Croft-Murray. Cambridge:
Blackwell, 1996.

35.  ---. The Magic Harvest: Food, Folklore, and Society, trans. John
Krakover Hall. Cambridge: Polity Press, 1989.

36.  Caplan, Pat. Feasts, Fasts and Famine: Food for Thought. Oxford:
Berg, 1994.

37.  Chang, K. C., ed. Food in Chinese Culture: Anthropological and
Historical Perspectives, New Haven: Yale University Press, 1977.

38.  Charsley, Simon. Wedding Cakes and Cultural History. New York:
Routledge, 1992.

39.  Chatwin, Mary Ellen. Socio-cultural Transformations and Foodways in
the Republic of Georgia. Commack, New York: Nova Science Publishers, 1997.

40.  Chicago, Judy. The Dinner Party. New York: Penguin USA, 1996. 

41.  Classen, Constance. Worlds of Sense: Exploring the Senses in History
and Across Cultures. London: Routledge, 1993.

42.  Classen, Constance, David Howes, and Anthony Synnott. Aroma: The
Cultural History of Smell. New York: Routledge, 1994.

43.  Coe, Sophie. America's First Cuisine. Austin:  University of Texas
Press, 1994. 

44.  Coe, Sophie D., and Michael D. Coe. A True History of Chocolate.
London: Thames and Hudson, 1996. 

45.  Corbin, Alain. The Foul and the Fragrant: Odor and the French Social
Imagination. Cambridge: Harvard University Press, 1986. 

46.  Corones, Anthony, Graham Pont, and Barbara Santich, eds. Food in
Festivity: Proceedings of the Fourth Symposium of Australian Gastronomy,
Sydney, 16-18 October 1988, Sydney: Symposium of Australian Gastronomy,
1990.

47.  Counihan, Carole, and Penny Van Esterik. Food and Culture: A Reader,
New York: Routledge, 1997. 

48.  Courtine, Robert J., comp. Feasts of a Militant Gastronome, trans.
June Guicharnaud, and Madeleine Kamman. New York: William Morrow, 1974.

49.  Cronon, William. Changes in the Land: Indians, Colonists, and the
Ecology of New England. New York: Hill and Wang, 1983.

50.  Curran, Patricia. Grace Before Meals: Food Rituals and Body
Discipline in Convent Culture. Chicago: University of Chicago Press, 1989. 

51.  Curtin, Deane W., and Lisa M. Heldke, eds. Cooking, Eating, Thinking:
Transformative Philosophies of Food, Bloomington: Indiana University
Press, 1992.

52.  Dalby, Andrew. Siren Feasts: A History of Food and Gastronomy in
Greece. New York: Routledge, 1996.

53.  Dalby, Andrew, and Sally Grainger. The Classical Greek Cookbook. Los
Angeles: J. Paul Getty Museum, 1996.

54.  David, Elizabeth. Harvest of the Cold Months: The Social History of
Ice and Ices, ed. Jill Norman. Viking, 1996.

55.  Detienne, Marcel. The Gardens of Adonis: Spices in Greek Mythology,
trans. Janet Lloyd. Princeton: Princeton University Press, 1994.

56.  Diamond, Eliezer. Hunger Artists and Holy Men: Fasting and Asceticism
in Early Rabbinic Judaism. New Haven: Yale University Press, Forthcoming.

57.  Dornenburg, Andrew, and Karen Page. Becoming a Chef: With Recipes and
Reflections from America's Leading Chefs. New York: Van Nostrand Reinhold,
1995.

58.  Douglas, Mary, ed. Food in the Social Order: Studies of Food and
Festivities in Three American Communities, New York: Russell Sage
Foundation, 1984.

59.  ---. Purity and Danger: An Analysis of Concepts of Pollution and
Taboo. London: Routledge Kegan Paul, 1966.

60.  Eco, Umberto. "The Frames of 'Comic' Freedom." Carnival!, 1-9. ed.
Thomas A. Sebeok. Berlin: Mouton, 1984.

61.  Ehrlich, Elizabeth. Miriam's Kitchen. New York: Viking, 1997. 

62.  Ellman, Maud. The Hunger Artists: Starving, Writing, and
Imprisonment. Cambridge: Harvard University Press, 1993.

63.  Feeley-Harnik, Gillian. The Lord's Table: The Meaning of Food in
Early Judaism and Christianity. Washington: Smithsonian Institution Press,
1994. 

64.  Fernandez, Doreen G., and Edilberto N. Aegre. Sarap: Essays on
Philippine Food. Mr. & Ms. Publishing Co.: 1988,

65.  Fine, Ben, Michael Heasman, and Judith Wright. Consumption in the Age
of Affluence: The World of Food. New York: Routledge, 1996.

66.  Fine, Gary Alan. Kitchens: The Culture of Restaurant Work. Berkeley:
University of California Press, 1995.

67.  ---. Morel Tales: The Culture of Mushrooming. Cambridge: Harvard
University Press, 1998.

68.  Finkelstein. Dining Out: A Sociology of Modern Manners. New York: New
York University Press, 1989.

69.  Fredman, Ruth. The Passover Seder: Afikomen in Exile. Philadelphia:
University of Pennsylvania Press [Paperback: University Press of America],
1981.

70.  Fussell, Betty. The Story of Corn. New York: Knopf, 1992. 

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

72.  Glants, Musya, and Joyce Toomre, eds. Food in Russian History and
Culture, Bloomington: Indiana University, 1997. 

73.  Gowers, Emily. The Loaded Table: Representations of Food in Roman
Literature. Oxford: Clarendon Press, 1993.

74.  Grimm, Veronika E. From Feasting to Fasting, the Evolution of a Sin:
Attitudes to Food in Late Antiquity. London: Routledge, 1996.

75.  Grover, Kathryn, ed. Dining in America, 1850-1900, Amherst:
University of Massachusetts Press, 1987.

76.  Harris, Marvin, and Eric B. Ross, eds. Food and Evolution: Toward a
Theory of Human Food Habits, Philadelphia: Temple University Press, 1987.

77.  Hecker, Joel. "Each Man Ate an Angel's Meat: Eating and Embodiment in
the Zohar." Ph.D. diss., New York University, 1996.

78.  Hess, Karen, ed. Martha Washington's Booke of Cookery and Booke of
Sweetmeats, pb $16.50. New York: Columbia University, 1996.

79.  Hinz, Evelyn J., ed. Diet and Discourse: Eating, Drinking and
Literature, Winnipeg: University of Manitoba Press, 1991.

80.  Hirota, Dennis, ed. Wind in the Pines: Classic Writings of the Way of
Tea as a Buddhist Path, Fremont, California: Asian Humanities Press, 1995.

81.  Hogan, David Gerard. Selling 'em by the Sack: White Castle and the
Creation of American Food. New York: New York University, 1997. 

82.  Howes, David, ed. The Varieties of Sensory Experience: A Sourcebook
in the Anthropology of the Senses, Toronto and Buffalo: University of
Toronto Press, 1991.

83.  Humphrey, Theodore C., and Lin T. Humphrey, eds. 'We Gather
Together': Food and Festival in American Life, Ann Arbor: UMI Research
Press, 1988.

84.  Jeanneret, Michael. A Feast of Words: Banquets and Table Talk in the
Renaissance. Chicago: University of Chicago Press, 1987.

85.  Kan, Sergei. Symbolic Immortality: The Tlingit Potlach of the
Nineteenth Century. Washington, D.C.: Smithsonian Institution Press, 1989. 

86.  Kaplan, Steven Laurence. The Bakers of Paris and the Bread Question,
1700-1775. Durham: Duke University Press, 1997.

87.  Khare, R. S., ed. The Eternal Food: Gastronomic Ideas and Experiences
of Hindus and Buddhists, Albany: State University of New York Press, 1992.

88.  Khare, R. S., and M. S. A. Rao, eds. Food, Society and Culture:
Aspects in South Asian Food Systems, Durham: Carolina Academic Press,
1986.

89.  Kilgour, Maggie. From Communion to Cannibalism: An Anatomy of
Metaphors of Incorporation. Princeton: Princeton University Press, 1990.

90.  Kondo, Dorinne K. Crafting Selves: Power, Gender, and Discourses of
Identity in a Japanese Workplace. Chicago: University of Chicago Press,
1990.  

91.  Kurlansky, Mark. Cod: A Biography of the
Fish. New York: Walker & Co., 1997.

92.  Laudan, Rachel. The Food of Paradise: Exploring Hawaii's Culinary
Heritage. Honolulu: University of Hawai'i Press, 1996.

93.  Lehrer, Adrienne. Wine and Conversation. Bloomington: 
Indiana University Press, 1983.

94.  Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating
in Modern America. New York: Oxford University Press, 1993.

95.  ---. Revolution at the Table: The Transformation of the American
Diet. New York: Oxford University Press, 1988.

96.  Levi-Strauss, Claude. The Raw and the Cooked: An Introduction to a
Science of Mythology, New York: Harper and Row, 1970. 

97.  Lissarrague, Fran‡ois. The Aesthetics of the Greek Banquet: Images of
Wine and Ritual, trans. Andrew Szegedy-Maszak. Princeton: Princeton
University Press, 1987. 

98.  Lupton, Deborah. Food, the Body, and the Self. London: Sage, 1996. 

99.  MacDonogh, Giles. Brillat-Savarin: The Judge and His Stomach.
Chicago: Ivan R. Dee, 1992.

100. ---. A Palate in Revolution: Grimod de La ReyniŠre and the Alamach
des Gourmands. London: Robin Clark, 1987.

101. MacLeod, Sheila. The Art of Starvation. New York: Schocken, 1981. 

102. Marcus, Leah. The Politics of Mirth. Chicago: University of Chicago
Press, 1986. 

103. Marling, Karal Ann. As Seen on TV: The Visual Culture of Everyday
Life in the 1950s. Cambridge: Harvard University Press, 1996. 

104. McDowell, Jim. Hamatsa: The Enigma of Cannibalism on the Pacific
Northwest Coast. Vancouver: Ronsdale Press, 1997.

105. McIntosh, William Alexander. Sociologies of Food and Nutrition.
Plenum, 1996.

106. Mendelson, Anne. Stand Facing the Stove: The Story of the Women Who
Gave America The Joy of Cooking. New York: Henry Holt, 1996.

107. Mennell, Stephen. All Manners of Food: Eating and Taste in England
and France from the Middle Ages to the Present, 2nd ed. Urbana: University
of Illinois Press, 1996.

108. Mennell, Stephen, Anne Murcott, and Anneke H. van Otterloo. The
Sociology of Food: Eating, Diet, and Culture. London: Sage, 1992.

109. Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern
History. New York: Penguin, 1985. 

110. ---. Tasting Food, Tasting Freedom: Excursions into Eating, Culture,
and the Past. Boston: Beacon, 1996.

111. Molokhovets, Elena. Classic Russian Cooking: Elena Molokhovets' A
Gift to Young Housewives, trans. Joyce Toomre. Bloomington: Indiana
University Press, 1992.

112. Montanari, Massimo. The Culture of Food, trans. Carl Ipsen. Oxford:
Blackwell, 1982.

113. Morton, Timothy. Shelley and the Revolution in Taste: The Body and
the Natural World. New York: Cambridge University Press, 1994. 

114. Murcott, Anne, ed. The Sociology of Food and Eating: Essays on the
Sociological Significance of Food, Aldershott, Hants: Gower, 1983.

115. Nabhan, Gary Paul. Songbirds, Truffles, and Wolves: An American
Naturalist in Italy. New York: Pantheon, 1993.

116. Neustadt, Kathy. Clambake: A History of Celebration of an American
Tradition. Amherst: University of Massachusetts Press, 1992.

117. Ohnuki-Tierney, Emiko. Rice as Self: Japanese Identities Through
Time. Princeton: Princeton University Press, 1993. 

118. Orlove, Benjamin, ed. The Allure of the Foreign: Imported Goods in
Postcolonial Latin America, Ann Arbor: University of Michigan Press, 1997.

119. Page, Edward Beynon. The Master Chefs: A History of Haute Cuisine.
New York: St. Martin's Press, 1971.

120. Paton-Williams, Sara. The Art of Dining. London: London Hotel Trust,
1993.

121. Pearson, Anna MacKenzie. Because It Gives Me Peace of Mind: Ritual
Fasts in the Religious Lives of Hindu Women. Albany: State University of
New York Press, 1996.

122. Pelto, Gertel, Pertii Pelto, and Ellen Messer, eds. Research Methods
in Nutritional Anthropology, Tokyo: United Nations University Press, 1989.

123. Peterson, T. S. Acquired Taste: The French Origins of Modern Cooking.
Ithaca: Cornell University Press, 1994.

124. Pieper, Josef. In Tune With the World, trans. R. &. C. Winston.
Chicago: Franciscan Herald Press, 1973.

125. Pilcher, Jeffrey M. Que vivan los tamales: Food and the Making of
Mexican Identity. Albuquerque: University of New Mexico Press, 1998.

126. Pillsbury, Richard. No Foreign Food: The American Diet in Time and
Place. Boulder: Westview Press, 1998.

127. Pollock, Nancy J. These Roots Remain:Food Habits in Islands of the
Central and Eastern Pacific Since Western Contact. Laie, Hawaii: Institute
for Polynesian Studies, 1992.

128. Revel, Jean Fran‡ois. Culture and Cuisine: A Journey Through the
History of Food. Garden City: Doubleday, 1982.

129. Rosman, Abraham, and Paula Rubel. Feasting With Mine Enemy: Rank and
Exchange among Northwest Coast Societies. Prospect Heights: Waveland
Press, 1986.

130. Rubin, Miri. Corpus Christi: The Eucharist in Late Medieval Culture.
Cambridge: Cambridge University Press, 1991.

131. Rudolfsky, Bernard. Now I Lay Me Down to Eat: Notes and Footnotes on
the Lost Art of Eating. Garden City: Anchor, 1980. 

132. Salaman, Redcliffe. The History and Social Influence of the Potato.
New York: Cambridge University Press, 1985.

133. Santich, Barbara. Looking for Flavour. Kent Town, South Australia:
Wakefield Press, 1996. 

134. Schivelbusch, Wolfgang. Tastes of Paradise: A Social History of
Spices, Stimulants, and Intoxicants, trans. David Jacobson. New York:
Vintage, 1992.

135. Schofield, Mary Anne, ed. Cooking By the Book: Food in Literature and
Culture, Bowling Green: Bowling Green State University Press, 1989.

136. Schwartz, Hillel. Never Satisfied: A Cultural History of Diets,
Fantasies, and Fat. New York: Free Press, 1986.

137. Scully, Terence. The Art of Cookery in the Middle Ages. Woodbridge:
Boydell, 1995.

138. Seguin, Margaret. Interpretive Contexts for Traditional and Current
Coast Tsimshian Feasts. Ottawa: National Museums of Canada, 1985.

139. Sen, Soshitsu. Chado: The Japanese Way of Tea. Tokyo: Weatherhill, 1979. 

140. Sen, Soshistsu. The Japanese Way of Tea: From Its Origins in China to
Sen Rikyu. Honolulu: University of Hawai'i Press, 1998.

141. Seremetakis, C. Nadia, ed. The Senses Still: Perception and Memory as
Material Culture in Modernity, Chicago: University of Chicago Press, 1994.

142. Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of
the Century. New York: Henry Holt, 1987.

143. Sharman, Anne, Janet Theophano, Karen Curtis, and Ellen Messer, eds.
Diet and Domestic Life in Society, Philadelphia: Temple University Press,
1991.

144. Simeone, William E. Rifles, Blankets, and Beads: Identity, History,
and the Northern Athapaskan Potlach. Norman: University of Oklahoma Press,
1995.

145. Simoons, Frederick J. Eat Not This Flesh: Food Avoidences from
Prehistory to the Present, 2nd ed. Madison: University of Wisconsin Press,
1994.

146. ---. Food in China: A Cultural and Historical Inquiry. Ann Arbor: CRC
Press, 1991.

147. Sj”gren-de Beauchaine, Annick. The Bourgeoisie in the Dining Room:
Meal Ritual and Cultural Process in Parisian Families of Today. Stockholm:
Institutet f”r Folkslivsforskning, 1988.

148. Slater, William J., ed. Dining in a Classical Context, Ann Arbor:
University of Michigan Press, 1991. 

149. Spencer, Colin. The Heretic's Feast:  History of Vegetarianism.
London: Fourth Estate [Paperback: University Press of New England], 0199X. 

150. Spradley, James P., and Brenda J. Mann. The Cocktail Waitress:
Woman's Work in a Man's World. New York: Wiley, 1975.

151. Stoller, Paul. The Taste of Ethnographic Things: The Senses in
Anthropology. Philadelphia: University of Pennsylvania Press, 1989.

152. Super, John C. Food, Conquest, and Colonization in Sixteenth-Century
Spanish America. Albuquerque: University of New Mexico Press, 1988.

153. Suskind, Patrick. Perfume: The Story of a Murderer, trans. John E.
Woods. New York: Pocket Books, 1991.

154. Tannahill, Reay. Food in History. New York: Stein and Day, 1973. 

155. Thompson, Becky W. A Hunger So Wide and So Deep: A Multiracial View
of Women's Eating Problems. Minneapolis: University of Minnesota Press,
1996.

156. Tobin, Ronald W. Tarte … la crˆme: Comedy and Gastronomy in MoliŠre's
Theater. Columbus: Ohio State University Press, 1990.

157. Toomey, Paul M. Food from the Mouth of Krishna: Feast and Festivity
in a North India Pilgrimage Centre. Delhi: Hindustan Publishing
Corporation, 1994.

158. Toussaint-Samat, Maguelonne. A History of Food, trans. Anthea Bell.
Cambridge: Blackwell, 1994.

159. Varley, H. Paul, and Isao Kumakura, eds. Tea in Japan: Essays on the
History of Chanoyu, Honolulu: University of Hawai'i Press, 1989.

160. Ventura, Piero. Food: Its Evolution Through the Ages. Boston:
Houghton Mifflin, 1994.

161. Viola, Herman J., and Carolyn Margolis, eds. Seeds of Change: Five
Hundred Years Since Columbus, Washington, D.C.: Smithsonian Institution
Press, 1991.

162. Vroon, Pet, Anton van Amerongen, and Hans de Vries. Smell, The Secret
Seducer, trans. Paul Vincent. New York:  Farrar, Straus & Giroux, 1997. 

163. Walton, John K. Fish and Chips and the British Working Class,
1870-1940. Leicester: Leicester University Press, 1992.

164. Warde, Alan. Consumption, Food and Taste: Culinary Antinomies and
Commodity Culture. London: Sage Publications, 1997.

165. Weismantel, M. J. Food, Gender, and Poverty in the Ecuadorian Andes.
Philadelphia: University of Pennsylvania Press, 1988.

166. Wheaton, Barbara. Savoring the Past: The French Kitchen and Table
from 1300 to 1789. Philadelphia: University of Pennsylvania Press, 1983.

167. Wilkins, John, F. David Harvey, and Mike Dobson, eds. Food in
Antiquity, Exeter: University of Exeter Press, 1995.

168. Wilson, C. Anne, ed. 'The Appetite and the Eye': Visual Aspects of
Food and Its Presentation Within Their Historic Context, Food and Society,
2. Edinburgh: Edinburgh University Press, 1991. 

169. ---, ed. 'Banquetting stuffe': The Fare and Social Background of the
Tudor and Stuart Banquet, Food and Society, 1. Edinburgh: Edinburgh
University Press, 1991.

170. ---, ed. Food for the Community: Special Diets for Special Groups,
Food and Society, 6. Edinburgh: Edinburgh University Press, 1993.

171. ---, ed. Luncheon, Nuncheon, and Other Meals: Eating With the
Victorians, Stroud: Alan Sutton, 1994.

172. Woode, C. The Sociology of the Meal. Edinburgh: Edinburgh University
Press, 1995.

173. Zimmerman, Francis. The Jungle and the Aroma of Meats: An Ecological
Theme in Hindu Medicine. Berkeley: University of California Press, 1987.

174. Zito, Angela. Of Body and Brush: Grand Sacrifice as Text/Performance
in Eighteenth-Century China. Chicago: University of Chicago Press, 1997.

175. Zubaida, Sami, and Richard Tapper, eds. Culinary Cultures of the
Middle East, New York: I.B. Tuaris Publishers, 1994.