Food in American Culture: A Bibliographic Essay

Food In American Culture: A Bibliographic Essay

Charles Camp

American foods have long been the subject of popular and scholarly research, but interest in the relationship between food and American culture has been sporadic in this century, with several periods of intense activity, but more frequently long periods of relative inactivity. Research in this area has not been furthered by the academic distance between the disciplines in which work has been accomplished-primarily nutrition and health sciences, anthropology and rural sociology, folklore studies, and the popular press.

The purpose of this outline is to bring together a list of books and articles from these various disciplines in order to demonstrate the diversity and richness of the literature on food and American culture, and also to suggest the general pattern of research in this century. Many of the books and articles included in the outline, particularly those written from the perspective of the nutrition and health fields, deal with technical matters of special importance within a specific area of research, but all of the literature give attention to both dietary and cultural concerns. The presence of these two elements determined the criteria employed in selecting the citations to be included here.

I have attempted to include recent publications, but the coverage of materials published after 1977 is not as thorough as for the years prior to that date. Among the books I have decided not to include, on category may require special explanation. Because of their number and easy accessibility, we may be accustomed to thinking of cookbooks as a primary source for foodways research. In my work, I have found this consistently to be not the case. Most often cookbooks are collections of recipes from a variety of sources selected by the author according to personal taste and preference. The exceptions to this rule are duly noted: the few cookbooks included and the vast number of locally-published church and club cookbooks which do reflect local or group culture.

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Outl ine P l a n

I. General Tools, Bibliographies, and Guides to the Literature 11. Contributions to American Foodways Research by Disciplinary Orientation

A. Nutrition and Health 1. General Works

a. b. Description of Food Habits

Methods of Analysis and Models

1. Attitudes 2. Behavior 3. Cultural Patterns

c. Psychological and Physiological Basis of Food Habits d. Correlation of Food Habits and Aspects of Culture

1. Locale 2. Race/Ethnicity/Association 4. Social Organization 5. Values

e. Applied Nutrition: Changing Food Habits

a. Ethnic and Racial Groups 2. Group Studies

1. Afro-American 2. Native-American 3. European-American

b. AgeGroups c. Occupational Groups d. Sex Groups e. Religious Groups

3. Regional Studies a. Northeast b. South c. Midwest d. West

B. History and Geography 1. General Works 2. Group Studies 3. Regional Studies

1. General Works 2. Group Studies 3. Regional Studies

D. Folklore and Folklife E. Popular Literature

C. Social Studies

I. General Tools, Bibliographies, and Guides to the Literature A. Reference Tools

Commonwealth Nutrition Abstracts and Reviews. Aberdeen, Scotland: Bureau of Nutrition, 1930-.

Forsman, John. Recipe Index 1970: The Eater’s Guide to Periodical Literature. Detroit, MI: Gale Research, 1972.

United States Department of Agriculture. Experiment Station Record. Washington: U.S.D.A., 1889-.

United States Department of Health Education and Welfare. National Institutes of Health, Public Health Service. Cumulated Index Medicus.

660

Food In American Culture 661

Washington: N.I.H., 1959-. Vehling, Joseph Dommers. America’s Table. Chicago: Hostends Co., 1950.

Gottlieb, David, and Peter H. Rossi. A Bibliography and Bibliographic Review of Food and Food Habit Research. Chicago: Quartermaster Food and Container Institute, U S . Army, 1961.

National Research Council. Food and Nutrition Board. Survey of Food and Nutrition Research in the United States. Washington: N.R.C., 1948.

Patten, Marguerite. Books for Cooks: Bibliography of Cookery. N.P., 1975. Society for Nutrition Education. Food Habits: A Selected and Annotated

Wilson, Christine S. “Food Habits: A Selected Annotated Bibliography.”

B. Bibliographies

Bibliography. Washington: Society for Nutrition Education, 1973.

Journal of Nutrition Education, Supplement 1, 5 (1973), 39-72. C. Specialized and Cookbook Bibliographies

Brown, Bob, and Eleanor Parker. Culinary Americana 1860-1960. New York:

Gourley, James E. Regional American Cookery, 1884-1934. New York: New

Lincoln, Waldo. American Cookery Books 1742-1860. Worcester, Mass.:

Roving Eye Press, 1961.

York Public Library, Bulletin no. 35 (1936).

American Antiquarian Society, 1954.

11. Contributions to American Foodways Research By Disciplinary Orientation A. Nutrition and Health

1. General Works a. Methods of Analysis and Models

Fathauer, G.H. “Food Habits-An Anthropologist’s View.” Journal of the American Dietetic Association, 37 (1960), 335-338.

Grivett, Louis E., and Rose Marie Pangborn. “Food Habit Research: A Review of Approaches and Methods.” Journal of Nutrition Education,

Huenemann, R.L., and D. Turner. “Methods of Dietary Investigation.” Journal of the American Dietetic Association, 18 (1943), 562-568.

Moore, F.W. “Methodologic Problems of Cross-Cultural Dietary Research.” Journal o f the American Dietetic Association, 45 (1964),

Lowenberg, M.E., and B.L. Lucas. “Feeding Families and Children- 1776 to 1976.” Journal of the American Dietetic Association, 68 (1976),

National Research Council. Inadequate Diets and Nutrit ional Deficiences in the United States. Bulletin no. 109. Washington: N.R.C., 1943.

Sims, Laura S., and Beatrice Paolucci, Portia M. Morris. “A Theoretical Model for the Study of Nutritional Status: An Ecosystem Approach.” Ecology of Food and Nutrition, 1 (1972), 197-205.

Williams, F.M. and C.C. Zimmerman. Studies of Family Living in the United States and Other Countries: An Analysis of Material and Methods. Washington: U.S.D.A., miscellaneous publication no. 223, 1935.

Woodbury, R.M. Food Consumption and Dietary Surveys in the Americas. Montreal: International Labour Office, 1942.

5 (1973), 204-207.

415-419.

207-215.

b. Description of Food Habits 1. Attitudes (preferences, beliefs, etc.)

Babcock, C.G. “Attitudes and the Use of Food.” Journal of the American Dietetic Association, 38 (1961), 546-551.

562 Journal of American Culture

Frandsen, H.H. “Some Milk Superstitions.” Journal of Home

Jenner, Alice. Food: Fact and Folklore. Toronto: McClelland and

Lee, Dorothy. “Cultural Factors in Dietary Choice.” American

Economics, 29 (1937), 242-243.

Stewart, 1973.

Journal of Clinical Nutrition, 5 (1957). 55-61. 2. Behavior (buying habits, etc.)

Aldrich, Robert A. “Nutrition and Human Development.” Journal of the American Dietetic Association, 46 (1965), 455-456.

Brozek, Josef, ed. Symposium on Nutrition and Behavior. American Journal of Clinical Nutrition, 5 (1957), 103-211, 332-343.

~ “Research on Diet and Behavior.” Journal of The American Dietetic Association, 57 (1970), 321-325.

Dyson-Hudson, Rada, and Roxann Van Dusen. “Food-Sharing among Young Children.” Ecology of Food and Nutrition, 1 (1972), 319-324.

Leverton, R.M., and A.G. Marsh. “Comparison of Food Intakes for Weekdays and for Saturday and Sunday.” Journal of Home Economics, 31 (1939), 111-114.

Todhunter, E.N. “Food Habits, Food Faddism, and Nutrition.” World Review of Nutrition and Dietetics, 16 (1973), 286-317.

3. Cultural Patterns American Dietetic Association. Understanding Food Patterns i n the

United States. Chicago: American Dietetic Association, 1966. Barber, Edith M. “The Development of the American Food

Patterns.’’ Journal of the American Dietetic Association, 24 (1948), 586-591.

Cooper, Lena S., and Helen S. Mitchell, Henrika J. Rynbergen, Edith M. Barber. “Regional, National, and Religious Food Patterns.” I n Cooper’s Nutrition in Health and Disease. 13th Edition. Philadelphia: J.B. Lippincott, 1968, 128-139.

Le Gros, Clark F. “Human Food Habits as Determining the Basic Patterns of Economic and Social Life.” Nutrition, 22 (1966), 134-.

Lund, Lois A,, and Marguerite C. Burk. A Multi-Disciplinary Analysis of Children’s Food Consumption Behavior. St. Paul, Minn.: Agricultural Experimental Station, University of Minnesota, 1969.

Phillips, V., and E.L. Howell. “Racial and Other Differences in Dietary Customs. Journal of Home Economics, 41 (1920), 396-411.

Stiebeling, et al. Family Food Consumption and Dietary Levels: Five Regions. Washington: U.S.D.A. miscellaneous publication no. 452, 1941.

Trulson, M.R. “The American Diet: Past and Present.” American Journal of Clinical Nutrition, 7 (1959), 91-97.

c. Psychological and Physiological Basis of Food Habits Dickins, Dorothy. “Factors Related to Food Preferences.” Journal of

Dorcus, R.M. “Food Habits: Their Origin and Control.” Journal of the

Eppright, Ercel S. “Factors Influencing Food Acceptance.” Journal of

Livingston, S.K. “What Influences Malnutrition.” Journal of Nutrition

Paul, B.P., ed. Health, Culture, and Community. New York: Russell Sage

Home Economics, 57 (1965), 426-430.

American Dietetic Association, 18 (1942), 738-740.

the American Dietetic Association, 23 (1947), 579-587.

Education, 3 (1971), 18-27.


Foundation, 1955. Pyke, Magnus. Man and Food. New York: McGraw-Hill, 1970.

1. Locale d. Correlation of Food Habits and Aspects of Culture

Hundley, J.M. “Nutrition Problems Associated with Food Habits and Environment.” In Proceedings of the Borden Centennial Symposium on Nutrition. New York: Borden Company Foundation, 1958, 1-11.

Simoons, Frederick J. “The Geographic Approach to Food Prejudices.” Food Technology, 20 (1966), 42-44.

2. Race/Ethnicity/Association Fleigal, F.C. Food Habits and National Background. Pennsylvania

State University Agricultural Experimental Station Bulletin no. 684, October, 1961.

McKenzie, J.C. “Social and Economic Implications of Minority Food Habits.” Proceedings of the Nutrition Society, 26 (1967), 197-205.

Pangborn, R.M., and C.M. Burhn. “Concepts of Food Habits of Other Ethnic Groups.” Journal o f Nutrition Education, 2 (1971), 106-110.

Burk, Marguerite C. Influences o f Economic and Social Factors on U S . Food Consumption. Minneapolis, M i n x Burgess Publishing co., 1961.

Hendel, Grace M., and Marguerite C. Burk, Lois A. Lund. “Socio- economic Factors Influence Children’s Diets.” Journal of Home Economics, 57 (1965), 205-208.

Jelliffe, D.B. “Parallel Food Classification in Developing and Industrialized Countries.” American Journal o f Clinical Nutrition,

Queen, G.S. “Culture, Economics, and Food Habits.” Journal of the

3. Economic Organization

20 (1967), 279-281.

American Dietetic Association, 33 (1957), 1044-1052. 4. Social Organization

Cassel, J . “Social and Cultural Implications of Food and Food Habits.” American Journal of Public Health, 47 (1957), 732-740.

Devadas, R.P. “Social a n d Cultural Factors Influencing Malnutrition.” Journal o f Home Economics, 62 (1970), 164-171.

Gifft, Helen H., et al. Nutrition, Behavior and Change. Englewood Cliffs, N.J.: PrenticeHall, 1972.

Loeb, M.B. “The Social Funtions of Food Habits.” Journal ofApplied Nutrition, 4 (1951), 227-229.

Lowenberg, M.E. “Social-Cultural Basis of Food Habits.” Food Technology, 24 (1970), 27-32.

Pyke, Magnus. Food and Society. London: John Murray, 1968. Remington, R.E. “The Social Origins of Dietary Habits.” Science

Van Shaik, T.F.S.M. “Food and Nutrition Relative to Family Life.”

Whiteman, J. “The Function of Food in Society.” Nutrition, 20 (1966),

Monthly, 43 (1936), 193-204.

Journal of Home Economics, 56 (1964), 225-232.

4-8. ’ 5. Values

Harris, R.S. “Influences of Culture on Man’s Diet.” Architecture,

Moore, Hamet B. “The Meaning of Food.” American Journal of

Pumpian-Mindline, E. “The Meaning of Food.” Journal of the

Enuironment, and Health, 5 (1962), 144-152.

Clinical Nutrition, 5 (1957), 8-11.


American Dietetic Association, 30 (1954), 576-580. Pyke, Magnus. “The Influence of American Foods and Food

Technology in Europe.” In C.W.E. Bigsby, ed., Superculture: American Popular Culture and Europe. Bowling Green, OH.: Bowling Green University Popular Press, 1975, 83-95.

Wellin, E. “Cultural Factors in Nutrition.” Nutrition Review, 13

Wenkham, N.S. “Cultural Determinants of Nutritional Behavior.” Nutrition Program News, July-Aug., 1969. Washington: U.S.D.A., nP.

(1955), 129-131.

e. Applied Nutrition: Changing Food Habits Glyer, J. “Diet Healing: A Case in the Sociology of Health.” Journal of

Hamburger, W.W. “The Psychology of Dietary Change.” American

Le Gros, Clark F. “Food Habits as a Practical Nutritional Problem.”

Simon, Justin. “Psychologic Factors in Dietary Restriction.” Journal

Nutrition Education, 4 (1972), 163-166.

Journal of Public Health, 48 (1958), 1342.

World Review o f Nutrition and Dietetics, 9 (1968), 56-84.

o f the American Dietetic Association, 37 (1960), 109-114. 2. Group Studies

a. Ethnic and Racial Groups 1. Afro-American

Atwater, W.O., and C.D. Woods. Dietary Studies with Reference to Food o f the Negro in Alabama in 1895 and 1896. Washington: U.S.D.A., Office of Experiment Stations Bulletin no. 38, 1897.

Dickins, Dorothy. A Nutritional Znvestigation o f Negro Tenants in t h e Y azoo- M i s s i ss ipp i Del ta . Miss iss ippi Agr icu l tura l Experimental Station Bulletin no. 254, 1928. - and R.N. Ford. “Geophagy Among Mississippi Negro School

Children.” American Sociology Review, 7 (1942), 59-65. Federal Security Agency. Negro Farm Families Can Feed

Themselves. Washington: U S . Office of Education, Agriculture, and Home Economics, miscellaneous publications no. 2563, June, 1941

2. Native-American Darby, W.J., et al. “A Study of the Dietary Background and Nutritive

of the Navajo Indian.” Journal of Nutrition, 60 (1956), supplement. Sanders, L. Cultural Difference and Medical Care: The Case of the

Spanish-Speaking People of the Southwest. New York: Russell Sage Foundation, 1954.

Watson, J.B. “How the Hopi Classify Their Food.” Plateau, 15(1943), 49-52.

3. European-American Childs, A.S. “Some Dietary Studies of Poles, Mexicans, Italians,

Marzhowska, M., and L. McLaughlin. “Polish Food Habits.” Journal

Soulsby, T. “Russian-American Food Patterns.” Journal of Nutrition

Valassi, K.V. “Food Habits of Greek-Americans.” American Journal

and Negroes.” Child Health Bulletin, 9 (1933), 84-91.

of the American Dietetic Association, 4 (1928), 142-148.

Education, 4 (1972), 170-172.

of Clinical Nutrition, 11 (1962). 240-248. b. AgeGroups

Clarke, M., and L.M. Wakefield. “Food Choices of Institutionalized vs. Independent-Living Elderly.” Journal o f the American Dietetic


Association, 66 (1975), 600-604. Schwartz, N.E. “Nutritional Knowledge, Attitudes, and Practices of

High School Graduates.” Journal o f the American Dietetic Association, 66 (1975), 28-31.

Zetterstrom, Marion H. “Psychological Factors Influencing Food Habits of the Elderly.” Mental Hygiene, 46 (1962), 479-485,

c. Occupational Groups Bruhn, C.M., and R.M. Pangborn. “Food Habits of Migrant Workers in

California.” Journal of the American Dietetic Association, 59 (1971),

Delgado, G., et al. “Eating Patterns Among Migrant Families.” Public Health Report, 76 (1961) 349-355.

Woods, C.D., and E.R. Mansfield. Studies in the Food of the Maine Lumbermen. Washington: U.S.D.A., Office of Experimental Stations Bulletin 149, 1904.

247-355.

d. Sex Groups Cosper, B.A., and L.M. Wakefield. “Food Choices of Women: Personal,

Attitudinal, and Motivational Factors.” Journal of the American Dietetic Association, 66 (1975), 152-155.

Jeans, P.C., et al. “Dietary Habits of Pregnant Women of Low Income in a Rural State.” Journal of the American Dietetic Association, 28 (1952)

Massachussetts State Department of Health. The Food of Working Women in Boston. Boston: Women’s Educational and Industrial Union, Department of Research, 1917.

Wilson, M.M., and M.W. Lamb. “Food Beliefs as Related to Ecological Factors in Women.” Journal of Home Economics, 60 (1968), 12-16.

Cassel, J . “Social and Cultural Implications of Food and Food Habits.” American Journal of Public Health, 47 (1957), 732-740.

Grivetti, Louis E., and Rose Marie Pangborn. “Origin of Selected Old Testament Prohibitions: An Evaluative Review.” Journal of the American Dietetic Association, 65 (1974), 634-638.

Levin, C.M. “A Study of Jewish Food Habits” Journal of the American Dietetic Association, 9 (1934), 389-396.

Phillips, R.L. “Role of Lifestyle and Dietary Habits in Risk of Cancer among Seventh-Day Adventists.” Cancer Research, 35 (1975), 3513- 3522.

Sakr, A.H. “Dietary Regulations and Food Habits of Muslims.” Journal of the American Dietetic Association, 58 (1971), 123-126.

27-34.

e. Religion Groups

3. Regional Studies a. Northeast

Cornely, P.B., et al. “Nutritional Beliefs Among a Low-Income Urban Population.” Journal o f the American Dietetic Association, 42 (1975),

Gillett, L.H., and Penelope Burtis Rice. Influence o f Education on the Food Habits o f Some New York City Families. New York: New York Association for Improving the Condition of the Poor, 1931.

Morey, N.B. A Study o f the Food Habits and Health o f Farm Families in Tompkins Country, New York. Ithaca, N.Y.: Cornell Agricultural Experimental Station Bulletin no. 327, 1931.

131-135.

b. South Dickins, Dorothy. A Study o f Food Habits o f People in Two Contrasting

Areas o f Mississippi. Jackson, Miss.: Mississippi Agricultural


Experimental Station Bulletin no. 245, 1927. - “Food Preparation of Owner and Cropper Farm Families in the

Shortleaf Pine Area of Mississippi.” Social Forces, 22 (1943), 56-63. “Factors Related to Food Preferences.” Journal of Home

Economics, 57 (1965), 426-430. - and B.V. Gillaspie. “Menu Patterns in the Delta Cotton Area.”

Journal of Home Economics, 45 (1953), 169-173. Kooser, J.H., and M.A. Blankenhorn. “Pellagra and the Public Health: A

Dietary Survey of Kentucky Mountain Folk in Pallagrous and Non- Pellagrous Communities.” Journal of the American Medical Association, 116 (1941), 912-915.

Mathews, S.J. Food Habits of Georgia Rural People. Atlanta, Ga.: Georgia Agricultural Experimental Station Bulletin no. 159, 1929.

Milam, D.F. “A Nutrition Survey of a Small North Carolina Community.” American Journal of Public Health, 32 (1942), 406-412. Moser, Ada M. Farm Family Diets in the Lower Coastal Plains of South

Carolina. Columbia, S.C.: South Carolina Agricultural Experi- mental Station Bulletin no. 319, 1939. - Food Habits of South Carolina Farm Families. Columbia, S.C.:

Agricultural Experimental Station Bulletin no. 343, 1942. Phillips, Doris E., and Mary A. Bass. “Food Preservation Practices of

Selected Homemakers in East Tennessee.” Ecology of Food and Nutrition, 5 (1976), 29-36.

Williams, F.M., et al. Family Living i n Knott County, Kentucky. Washington: U.S.D.A. Technical Bulletin no. 576, 1937.

c. Midwest Bumll, L.M., and P.B. A h . Food Habits of South Dakota Women.

Mitchell, S.D.: South Dakota Agricultural Experimental Station Bulletin no. 451, 1955.

Cowles, M.L. “A Study of Winter Food Consumption in Wisconsin Farm Families.” Journal of the American Dietetic Association, 11 (1936),

McKay, H., and M.A. Brown. Foods Used by Rural Families in Ohio During a Three- Year Period. Columbus, OH: Ohio Agricultural Experimental Station Bulletin no. 492, 1931.

Nelson, P.M., et. al. Food Consumption Habits of 145 Iowa Farm Families. Des Moines, 10: Iowa Agricultural Experimental Station Bulletin no. 337, 329-359, 1935.

322-330.

d. West Brown, A.P. Food Habits of Utah Farm Families. Salt Lake City, UT: Utah Agricultural Experimental Station Bulletin no. 213, 1929. - “Diet as a n Index to Living Level in Some Utah Farm Homes.”

Utah Academy of Science Proceedings, 8 (1930-1931), 111-114. Gilbert, F.D. “New Mexican Diets.” Journal of Home Economics, 34

Hacker, D.B., and E.D. Miller. “Food Patterns of the Southwest.” (1942), 668-669.

Journal of Clinical Nutrition, 7 (1959), 224-229. B. History and Geography

1. General Works Biester, Charlotte E. Some Factors in the Development of American Cook-

books. Field Study no. 2. Ann Arbor, MI: University Microfilms, 1950. Booth, Sally Smith. Hung, Strung, andPotted. New York: C.N. Potter, 1971. Cummings, Richard 0. The American and his Food: A History of Food

Habits in the United States. Chicago: University of Chicago Press, 1940.


Galdston, Iago. Human Nutrition: Historic and Scientific. New York:

Hibben, Sheila. American Regional Cookery. Boston: Little Brown & Co.,

Jones, Ewan. American Food: The Gastronomic Story. New York: E.P.

Jordan, G.L. Changing Food Habits in Relation to Land Utilization i n the

Makanowitzky, Barbara. Tales o f the Table: A History o f Western Cuisine.

Martin, A.C. “Patriotism and Fried Chicken.” Sewanee Review, 37 (1929),

Prentice, Ezzra Parmalee. Progress: A n Episode in the History of Hunger?

Root, Waverly, and Richard de Rochemont. Eating in America: A History. New York: Richard Morrow & Co., 1976.

Simoons, Frederick J. Eat Not This Flesh: Food Avoidances in the Old World. Madison, Wis.: University of Wisconsin Press, 1963.

Smallzried, Kathleen Ann. The Everlasting Pleasure: Influences on America’s Kitchens, Cooks, and Cookery From 1565 to the Year 2000. New York: Appleton-Century Crofts, 1956.

Sorre, Max. “The Geography of Diet.” In Wagner, Phillip L. and Mikesell, Marvin W., eds. Readings in Cultural Geography. Chicago: University of Chicago Press, 1962, 445-456.

International University Press, 1960.

1946.

Dutton Co., 1975.

United States. Carbondale, ILL: University of Illinois Press, 1933.

Englewood Cliffs, N.J.: Prentice-Hall, 1972.

34-37.

New York: Privately printed, 1950 (Library of Congress).

Tannahill, Reay. Food in History. New York: Stein and Day, 1973. Vance, Rupert B. “Climate, Diet, and Human Adequacy.” In his Human

Geography o f the South. Chapel Hill, N.C.: University of North Carolina Press, 1932, 411-441.

2. Group Studies Niethammer, Carolyn. American Zndian Food and Lore. New York:

Palmer, Edward. “Indian Food Customs.” American Naturalist, 12 (18781, MacMillan, 1974.

402-403. 3. Regional Studies Carson, Jane. Colonial Virginia Cookery. Williamsburg, VA: Colonial

Williamsburg, Inc. 1969. Hilliard, Sam. “HogMeat and Cornpone: Food Habits in the Ante-Bellum

South. Proceedings o f the American Philosophical Society, 113 (1969),

- “Pork in the Ante-Bellum South: The Geography of Self-Sufficiency.” Annals of the Association of American Geographers, 59 (1969), 461-480.

~ Hog Meat and Hoe Cake: Food Supply in the Old South. Carbondale,

1-13.

ILL.: Southern Illinois University Press, 1972. C. Social Sciences

1. General Works Barthes, Roland. “Ornamental Cookery. In his Mytholgies. Paris:

Editions du Seuil, 1957, 78-80. - “Toward a Psychosiociology of Contemporary Food Consumption.”

In Forster, Elborg and Robert, eds., European Diet from Pre-Zndustrial to Modern Times. New York: Harper & Row, 1975,47-59.

Bates, Marston. Gluttons and Libertines. New York: Random House, 1958. Bennett, John. “Food and Social Status in a Rural Society.” American

__ “Some Problems of Status and Solidarity in Rural Society.” Rural Sociology Review, 8 (1943), 561-569.

Sociology, 8 (1943), 396-408.


__ “An Interpretation of the Scope and Implications of Social Scientific Research in Human Subsistence.” American Anthropologist, 48 (1946), 553-573.

Bossard, J.H.S. “Family Table Talk: An Area for Sociological Study.” American Sociology Review, 8 (1943), 295-301.

Cannon, P. “Revolution in the Kitchen: With Some Notes on the Anthropology of Food.” Saturday Review, 47 (1964), 54-57.

Cohen, Y.A. “Food and Its Vicissitudes: A Cross-Cultural Study of Sharing and Non-Sharing.” In his Social Structure and Personality: A Casebook. New York: Holt, Rinehart, and Winston, 1961, 312-350.

Committee on Food Habits, National Research Council. The Problem of Changing Food Habits. Bulletin no. 108. Washington: National Research Council, 1943. __Manual for the Study of Food Habits. Bulletin no. 111. Washington:

National Research Council, 1945. Cook, D.H., and A.J. Wyndham. “Patterns of Eating Behavior.” Human

Relations, 6 (1953), 141-160. de Garine, I. “The Socio-Cultural Aspects of Nutrition.” Ecology of Food

and Nutrition, 1 (1372), 143-163. Douglas, Mary. “The Abominations of Leviticus.” In her Purity and

Danger. New York Praeger Books, 1966, 41-57. - “Deciphering a Meal.” In Geertz, Clifford, ed., Myth, Symbol, and

Culture. New York: W.W. Norton Co., 1971, 61-81. Harris, Marvin. Cows, Pigs, Wars, and Witches: The Riddles of Culture.

New York Random House, 1974. Leach, Edmund. “Cooking.” In his Culture and Commitment. New York:

Cambridge University Press, 1976, 60-61. Lehrer, Adrienne. “Semantic Cuisine.” Journal of Linguistics, 5 (1969),

39-55. Levi-Strauss, Claude. “The Culinary Triangle.” Partisan Reuiew, 33 (1966),

586-595. Mead, Margaret. “The Anthropological Approach to Dietary Problems.”

Transactions of the New York Academy of Sciences. Series 11, 5 (1943),

__“Dietary Patterns and Food Habits.” Journal of the American Dietetic

__ “Cultural Patterning of Nutritionally Relevant Behavior.” Journal

__“The Challenge of Cross-Cultural Research.” Journal of the American

__Food Habits Research: Problems of the 1960s. Washington: National

~ “The Changing Significance of Food.” American Science, 58 (1970),

Paz, Octavio. “Eroticism and Gastronomy.” Daedelus, 101 (1972), 67-85. Polgar, Steven. “Health and Human Behavior: Areas of Interest Common

to the Social and Medical Sciences.” Current Anthropology, 3 (1962), 159- 205.

177-182.

Association, 19 (1943), 1-5.

of the American Dietetic Association, 25 (1949), 677-680.

Dietetic Association, 45 (1964), 413-414.

Research Council Publication no. 1225, 1964.

176-181.

2. Group Studies Berlin, Brent. “Categories of Eating in Tzeltal and Navajo.” International

Journal of American Linguistics, 33 (1967), 1-6. Castetter, E.F., and M.E. Opler. The Ethnobiology of the Chricahua and

Mescalero Apache. University of New Mexico Bulletin, Ethnobiological Studies in the American Southwest, 3 (1936).


Cook, Sherburne Friend. “The Mechanism and Extent of Dietary Adaptation Among Certain Groups otcalifornia and Nevada Indians.” University o f California Publications in Ibero-Americana, 18 (1941), 1-59.

Currier, L.R. “The Hot-Cold Syndrome and Symbolic Balance in Mexican and Spanish-American Folk Medicine.” Ethnology, 5 (1966), 251-263.

Aschmann, Homer. “A Primitive Food Preparation Technique in Baja California.” Southwest Journal o f Anthropology, 8 (1952), 36-39.

Bennett, John. “Food and Culture in Southern Illinois.” American Sociological Review, 7 (1942), 645-660.

Cussler, Margaret, and M.L. de Give. “The Effect of Human Relations on Food Habits in the Rural Southeast.” Applied Antrhopology, 1 (1942), 13- 18.

~ Twixt the Cup and the Lip: Psychological and Socio-Cultural Factors Affecting Food Habits. New York: Twayne Publishers, 1952.

Eggan, F., and Michel Pijoan. “Some Problems in the Study of Food and Nutrition.” America Zndigena, 3 11943), 9-22.

Pijoan, Michel. “Food Availability and Social Function.” New Mexico

Availability and Social Function.” New Mexico

3. Regional Studies

Quarterly Review, 12 (1942), 418-423. Quarterly Review, 12

(1942), 418-423. D. Folklore and Folklife

Anderson, Jay Allen. “Scholarship on Contemporary American Folk Foodways.” Ethnologia Europaea, 5 (1971), 56-63.

Bauer, Russell S. “Corn Culture in Pennsylvania.” Pennsylvania Folklife, 12 (1961), 32-37.

Bourke, John Gregory. “The Folk Foods of the Rio Grande Valley and of Northern Mexico.” Journal of American Folklore, 7 (1895), 41-71.

Campbell, Sadie. “Folklore and Food Habits.” Cajanus, 8 (1975), 223. Chang, B. “Some Dietary Beliefs in Chinese Folk Culture.” Journal o f the

Gizelis, Gregory. “Foodways Acculturation in the Greek Community of

Humphrey, N.D. “Some Dietary and Health Practices of Detroit Mexicans.”

Reinecke, Georg F. “The New Orleans 12th Night Cake.” Louisiana Folklore

Sackett, Marjorie. “Folk Recipes as a Measure of Intercultural Penetration.”

Shifflett, Peggy A. “Folklore and Food Habits.” Journal o f the American

Yoder, Don. “Sauerkraut in the Pennsylvania Folk Culture.” Pennsylvania

__ “Schnitz in the Pennsylvania Folk Culture.” Pennsylvania Folklife, 12

__ “Pennsylvanians Call it Mush.” Pennsylvania Folklife, 13 (1962), 27-49. __ “Historical Sources for American Foodways Research and Plans for an

American Foodways Archive.” Pennsylvania Folklife, 20 (1971), 16-29. - “Folk Cookery.” In Dorson, Richard M., ed., Folklore and Folklife: An

Introduction. Chicago: University of Chicago Press, 1972, 325-350.

American Dietetic Association, 65 (1974), 436-438.

Philadelphia.” Pennsylvania Folklife, 19 (1970-1971), 9-15.

Journal of American Folklore, 58 (1945), 255-258.

Miscellany, 2 (1959), 45-54.

Journal o f American Folklore, 85 (1972), 77-81.

Dietetic Association, 68 (1976), 347-350.

Folklife, 12 (1961), 56-59.

(1961), 56-59.

E. Popular Literature The American Heritage Cookbook and Illustrated History o f American Eating

Beard, James A. James Beard’s American Cookery. Boston: Little Brown, and Drinking. New York American Heritage Publishing Co., 1964.

1972.


Brown, Bob, Cora, and Rose. America Cooks. Garden City, N.Y.: Halcyon

Brown, Dale. American Cooking. New York Time, Inc., 1968. __ American Cooking: The Northwest. New York: Time, Inc., 1970. Collin, Richard C. The New Orleans Restaurant Guide. New Orleans, La.:

__ The New Orleans Cookbook. New York: Alfred A. Knopf, 1977. __ The New Orleans Underground Gourmet. New York: Simon and

__ The Pleasures of Seafood. New York Holt, Rinehart, & Winston, 1977. Dickson, Paul. Chow: A Cook’s TOUT o f Military Food. New York: New

Feibleman, Peter S., and the editors of Time-Life Books. American Cooking:

Glaser, Milton, and Jerome Snyder. The Underground Gourmet. New York:

Greene, Gael. Bite. New York: W.W. Norton Co., 1971. Lasky, Michael S. The Complete Junk Food Book. New York: McGraw Hill,

Leonard, Jonathan Norton and the Editors of Time-Life Books. American

__ American Cooking: The Great West. New York: Time, Inc., 1971. Read, R.B. The San Francisco Underground Gourmet. New York: Simon and

Shenton, James Patrick, et al. American Cooking: The Melting Pot. New

Traeger, James. The Foodbook. New York: Grossman Publishers, 1970. Trillin, Calvin. American Fried. New York: Penguin Books, 1975. - Alice, Let’s Eat. New York Random House, 1978. Viorst, Judith and Milton. The Washington D.C. Underground Gourmet. New

Walter, Eugene. American Cooking: Southern Style. New York Time, Inc.,

Wilson, Jose. American Cooking: The Eastern Heartland. New York: Time,

House, 1940.

Strether and Swann, 1977.

Schuster, 1973.

American Library, 1978.

Creole and Acadian. New York: Time, Inc., 1971.

Simon and Schuster, 1968.

1977.

Cooking: New England. New York: Time, Inc., 1970.

Schuster, 1969.

York: Time, Inc., 1971.

York: Simon and Schuster, 1970.

1971.

Inc., 1971.

CHARLES CAMP has served as Maryland State Folklorist since 1976. In this capacity, he directs annual festivals, conferences, publication and fieldwork projects, and is currently preparing a handbook on Maryland Folk culture. In 1975 and 1976 he conducted field research in American foodways for the Smithsonian Institution’s Festival of American Folklife.

Documents

Food in American Culture: A Bibliographic Essay