Cultural, Food History, Food Habits, Oregon State University, Corvallis, OR

CULTURAL AND HISTORICAL ASPECTS OF FOODS

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Babcock, C.G. 1948. Food and its emotional significance. J. Amer. Diet. Assoc. 24: 390.

Babicka, Maria. 1943. The current food situation inside Poland. Journal of the American Dietetic Association 19(4): 261-264.

Baboian, Rose. 1971. Art of Armenian Cooking. Doubleday. 288 pages.

cookbooks

Bach, Ngo and Gloria Zimmerman. 1979, 1986. The Classic Cuisine of Vietnam. Barron's Educational Series, Inc.

Bachman-Carter, Karen.; Duncan, Roberta-M.; Pelican, Suzanne.; Pelican, Suzanne. [American Dietetic Association. Diabetes Care and Education Dietetic Practice Group.] 1998. Navajo : food practices, customs, and holidays. [2nd ed.]. Ethnic and regional food practices--a series. Chicago : American Dietetic Assoc. ; Alexandria, Va. : American Diabetes Association, 1998. 28 p. : ill. (some col.), map diabetes meal planning in pocket (2 p. ; 28 cm.).

Baer, Yotzhak. 1992. A History of the Jews in Christian Spain. Philadelphia: Jewish Publication Society.

Bailey, Adian. 1969. The Cooking of the British Isles. Time-Life Books-Foods of the World Series. 208 pages

cookbooks

Bailey, Pearl. 1973. PearlÕs Kitchen. Harcourt Brace. 211 pages.

cookbooks

Balken, E.R. and S. Maurer. 1934. Variations in psychological measurements associated with increased vitamin B complex feeding in young children. J. Exp. Psych. 17: 85-92.Balken, E.R., S. Maurer, and E.I. Falstein. 1936. Variations in psychological mesurements associated with increased feeding of vitamins A, D, B1 and B2 with iron in dementia praecox. J. Comp. Psych. 21: 387-403.

Ballew, C.; White, L.L.; Strauss, K.F.; Benson, L.J.; Mendlein, J.M.; Mokdad, A.H. 1997Oct. Intake of nutrients and food sources of nutrients among the Navajo: findings from the Navajo Health and Nutrition Survey. J-nutr. 127 (10S): 2085S-2093S.

Balls E. 1989. Early Uses of California Plants. University of California Press.

Balsam, A.L., D.M. Poe, C. Bottum. 1992. Food habits and nutritional knowledge of Portuguese participants in an elderly nutrition program. Journal of Nutrition for the Elderly 12(1): 33-42.

Balsdon, J.P.V.D. 1963. Roman Women - Their History and Habits. John Day and Co., New York.

Banerji, Chitrita. 19 . Feeding the gods: memories of food and culture in Bengal. Oxford, New York: Seagull, 2006.

Bar-David, Molly Lyons. 1965. Jewish Cooking For Pleasure. International Publications Services. 156 oages,

cookbooks

Barber, E.M. 1948. The development of the American food pattern. Journal of the American Dietetic Association 24: 586.

Barber, Edith M. Barber. 1935July. A culinary campaign. Journal of the American Dietetic Association 11(2): 89.

Barber, Mary I. 1940February. This business of eating. Journal of the American Dietetic Association 16(2): 101.

Barber, Mary I. 1943. Nutrition and the War: Feeding the American soldier. Journal of the American Dietetic Association 19(11): 773-776.

Bard, Bernard. 1968. The School Lunchroom: Time of Trial. John Wiley and Sons, Inc., pp. 190.

Barker, C. 2000. Cultural Studies: Theory and Practice. Sage, London.

Barnett, H.G. 1953. Innovation: The Basis of Cultural Change. McGraw-Hill Paperbacks. pp. 462.

Barnett. 1961. Being a Palavan. Holt Rinehart and Winston.

Barsh R. 1999. Chronic Health Effects of Dispossession and Dietary Change: Lesson from North American Hunter-Gatherers. Medical Anthropology. 18(2):135.

Barthes, R. 1979. Toward a psychosociology of contemporary food consumption. In Forster and O. Ranum, eds., Food and Drink in History. Baltimore and London 166-73.

Barthes, R. 1983. 'Chopsticks' and 'Food Decentred' in Empire of Signs. London, Jonathan Cape.

Barthes, R. 1993. 'Wine and Milk', 'Steak and Chips' in Mythologies. London, Vintage.

Barthes, R. 1993. 'Ornamental Cookiery' in Mythologies. Vintage, London.

Barthes, R. 1977. 'The Rhetoric of the Image' in Image - Music - Text. pp. 33-35. Fontana, Glasgow.

Barzini, Luigi. 1965. The Italians. Bantam Books. pp. 361.

Basan, Ghillie. 1997. Classical Turkish Cookery. London: Tauris.

Bash, K.W. 1939. Possible organic basis for hunger drive. J. Comp. Psych. 28: 109-135.

Bates, Margaret. 1967. The Belfast Cookery Book. Pergamon.

cookbooks

Bates, Margaret. 1964. Talking About Cakes: With An Irish and Scottish Accent. Pergamon. 262 pages

cookbooks

Bates, Margaret. 1968. Talking About Puddings. Pergamon. 222 pages.

cookbooks

Bavly, S. 1966. Changes in food habits in Israel. Journal of the American Dietetic Association 48: 488.

Bayer, L.M. 1940. The diet of adolescent girls, with special reference to nutritional status and dental caries. J. Pediat. 16: 56-68.

Bayroff, A.G. 1936. The experimental social behavior of animals. I. The effect of early isolation of white rats on their reactions to other white rats as measured by two periods of free choices. J. Comp. Psych. 21: 67-81.

Bazore, K. 1940. Hawaiian and Pacific Foods. New York

Beal, George M., J.M. Bohlen, and J.N. Raudabaugh. 1962. Leadership and Dynamic Group Action. I.S.U. Press. pp. 365.

Beardsworth, A., T. Keil. 1997. Sociology on the Menu. Routledge, London.

Beattie, John. 1960. Bunyord: An African Kingdom. Holt Rinehart & Winston.

Beebe, Lucius. 1965. The Big Spenders. Doubleday.

Beeuwkes, Adelia M. 1947. Food and the health of nations: An historical approach. Journal of the American Dietetic Association 23(8): 674-676.

Beeuwkes, Adelia. 1948. The prevelance of scurvy among voyageurs to America - 1493 - 1600. Journal of the American Dietetic Association 24(4): 300-303.

Beeuwkes, Adelia. 1952. Early speculations on diet and longevity. Journal of the American Dietetic Association 28(7): 628-632.

Beeuwkes, Adelia. 1953. Spotlighting the food faddists. Journal of the American Dietetic Association 29(12): 1196.

Befu, Harumi. 1971. Japan. An Anthropological Introduction. Chandler Publishing Company, San Francisco. pp. 210.

Behm, Dorothea. 1944. Current Comment: Meeting wartime school lunch problems. Journal of the American Dietetic Association 20(2):100-102.

Belasco, Warren J. 1987. Ethnic fast foods: the corporate melting pot. Food and FoodWays (2(1):1.

Belasco, W. (1995). Working on the Food Chain: From Field to Table. Assoc. for the Study of Food and Society Newsletter, 8(2), 3-8.

Belasco, Warren James. 2006. Meals to come: a history of the future of food. Berkeley: University of California Press.

Bell, A. Chris, Alan M. Stewart, Anthony J. Radford, Peter T. Cairney. 1981March. A method for describing food beliefs which may predict personal food choice. Journal of nutrition education 13(1): 22-26.

Benedict, Ruth. 1958. Patterns of Culture. Mentor Books, 1st printing. pp. 272.

Bennett, M.K. 1954. The World's Food. Harper and Row. pp. 282.

Bennett, M.K. 1955. Good economy of the New England Indians, 1605-75. Journal Political Economy 43: 369-397.

Bentley, Amy 1996. Islands of serenity: gender, race, and ordered meals during world war ii. American Foodways And World War II. Edited by Amy Bentley. Food and Foodways 6(2): 131

BentleyAmy Bentley

Bentley, Amy 1996. Introduction American Foodways And World War II. Edited by Amy Bentley. Food and Foodways 6(2): 73.

Berg, Alan. 1973. The Nutrition Factor. Brookings Institution. pp. 290.

Berzok, Murray.2005. American Indian. Food. Food in American History. Greenwood Press, Westport, Connecticut.

	1. Introduction: Food, History and Culture	1
	2. Foodstuffs	49
	3. Food Preparation, Preservation and Storage	97
	4. Food Customs	127
	5. Food and Religion	143
	6. Concepts of Diet and Nutrition	171
	Glossary	201
	Selected Bibliography	205

Bevier, Isabel and Susannah Usher. 1918. The Home Economics Movement, Part I. Boston: Whitcomb & Barrows, 3rd printing.

Bhattacharya, R.D. 1986Sept/Oct. Circadian rhythm of blood and urinary copper in presumably healthy subjects of vegetarian food habit. Archives of Environmental Health 41(5): 302-305.

Bigwood, E.J. [League of Nations]. 1939. Guiding Principles for Studies on the Nutrition of Populations. Geneva.

The Voyages of Jacques Cartier

Bindon, James R. 1988. Taro or Rice, Plantation or Market: dietary choice in American Samoa. Continuity and change in pacific foodways. Food and Foodways 3(1+2): 59

Birch, Herb G. 1970. Disadvantaged Children. Health, Nutritional and School Failures. Harcourt, Brace and World Inc., and Greene and Stratton, Inc. New York, pp. 322.

Birkett, N.J., J. Boulet. 1995May. Validation of a food habits questionnaire: poor performance in male manual laborers. Journal of the American Dietetic Association 95(5): 558-563.

Bjerra, Jens. 1960. Kalahari. Hill and Wang, New York. pp. 224.

Black, John D. 1943. Food Enough. The Science Press Pringing Co., Lancaster, Pennsylvania, the Jaques Cattell Press, . pp. 269.

Black, Susan J., Diva Sanjur. 1980October. Nutrition in Rio Piedras: A study of internal migration and maternal diets. Ecology of food and nutrition 10(1): 25-33.

Abstract: Socioeconomic and demographic factors influencing food habits in 249 Puerto Rican women attending a prenatal clinic included migration and residence patterns, education, employment, income and use of the media. The 143 urban migrants in the study exhibited greater nutrition knowledge of appropriate foods than did the 106 non-migrant women. Migrant women preferred and consumed a wider variety of foods. These women also had significantly higher education and income levels and made more frequent use of information resources. Thus, food consumption behavior was associated with several external influences and women with greater exposure to these influences consumed more nutritious diets. Migrants appeared to have good networks of communication and family support which positively influenced their food habits in terms of nutritional knowledge, food preferences and dietary diversity. These findings may be useful in screening maternal patients for dietary inadequacies or in planning nutrition education programs.

Blaid, T.L.V. 1966. Continuity and change in African food habits. Food Technology 20(6): 53.

Blair, T.L.V. 1966June. Continuity and change in African food habits. Food Technology 20(6):757.

Blasdon, J.P.V.D. 1969. Life and Leisure in Ancient Rome. McGraw-Hill Book Company, New York.

Bennett, John W. 1943. Food and social status in a rural society. American Soc. Review 8: 561-569.

Biester, Charlotte E. 1953. The story in the American cook book. Journal of the American Dietetic Association 29(10): 988-992.

Bigwood, E.J. 1945. Belgium's food problem. Journal of the American Dietetic Association 21(2): 69-72.

Bindon, James R. 1988. Taro or Rice, Plantation or Market: dietary choice in American Samoa. Continuity and change in pacific foodways. Food and Foodways 3(1+2): 59

Bishop C. 1975. Northern Algonkian Cannibalism and Windigo Psychosis. in T Williams (ed) Psychological Anthropology.

Bishop C. 1978.Cultural and Biological Adaptations to Deprivation: The Northern Ojibwa Case. in C Laughlin; I Brady (eds) Extinction and Survival in Human Populations. New York: Columbia University Press, pp. 208-230.

Block, G., J.C. Norris, R.M. Mandel, C. DiSogra. 1995Feb. Sources of energy and six nutrients in diets of low-income Hispanic-American women and their children: quantitative data from HHANES, 1982-1984. Journal of the American Dietetic Association 92(2): 195-208.

Abstract: Identification of important food sources of energy, protein, fat, vitamin A, vitamin C, calcium, and iron for low income Hispanic women and their children. A subset of 24 hour recalls from the Hispanic Health and Nutrition Examination Survey (HHANES), a sample representing 76% of the Hispanic-origin population, provides the most comprehensive examination of Hispanic food habits in the United States. The sample, which approximates the population of the Special Supplemental Food Program for Women, Infants, and Children (WIC), included 1,046 17- to 34 year-old women with household income less than 185% of poverty level and their 1- to 5-year-old children (n = 1,063). Tables show the percentage that each food contributes to total intake of energy and six nutrients for women and for children and percentage of persons who reported consuming each food during a 24 hour period. Results Cultural foods contributed less to the energy and nutrient intake of the population than expected, with few exceptions, notably beans, rice, tortillas, and salsa. Major sources of energy and nutrients were similar to those seen for blacks and whites in the second National Health and Nutrition Examination Survey (197-1980). The data presented should be useful to researchers designing dietary assessment instruments and to nutrition educators designing or adapting educational materials. The data may be of particular interest to WIC staff who work with low-income Hispanic populations.

Blecha, Elmira E. 1951. Dietary study methods. IV. The dietary history for use in diet therapy. Journal of the American Dietetic Association 27(11): 968-969.

Block, S.S., T.W. Stearns, R.L. Stephens, R.F.C.McCandless. 1951. Mushroom “roots” as food. Journal of the American Dietetic Association 27(12): 1041.

Bloodworth, Dennis. 1967. The Chinese Looking Glass. Farrar, Straus and Giroux, New York. pp. 432.

Boisard, Pierre. 1991. The future of a tradition: two ways of making camembert, the foremost cheeese of France. Food and Foodways 4(3+4): 173.

Philosophical Transactions of the Royal Society

Bond, Betty Wells. 1956. Group Discussion - Decision/Appraisal of Its Use in Health Education. Minnesota Department of Health, Minneapolis. pp. 109.

Bond, Earl D. 1933May. Food and the mind. Journal of the American Dietetic Association 9(1): 41.

Bonnain, Rolande. 1992. The bread of the dead, or one use of a forgotten cereal. Food and Foodways. 5(2): 195.

Bonnain, Rolande, Walter M. Pintner, Carole counihan, Sidney W. Mintz. 1997. Bibliography. Food and Foodways 7(1): 73.

Bonnell, Mildred. 1946. Constructing a “Congee” kitchen for relief feeding in China. Journal of the American Dietetic Association 22(11): 971-973.

Bonnell, Mildred. 1948. Feeding vulnerable groups in China. Journal of the American Dietetic Association 24(2): 94-96.

Boontawee, K. (1988). A Child of the Northeast. Bangkok, Thailand: Duang Kamol.

Boswell, V.R. 1949. Our vegetable travelers. National Georgraphic Magazine 46(2): 145-217.

Bourdieu, P. 1992. Distinction: A Social Critique of the Judgement of Taste. Routledge. London.

Bourke JG. 1885. The Urine Dance of the Zuni Indians of New Mexico.

Bowes, Anna DePlanter. 1938. A study of foods purchased by various national and racial groups. Journal of the American Dietetic Association 14(8): 648-650.

Bowles, Cynthia. 1956. At Home in India. Harcourt, Brace and Company, New York, pp. 180.

Bowman-BJ 1994. Integrating project-wide water order scheduling with a canal operation model. Water-Reports -FAO. 1994, 267-282

Bowra, C.M. 1965. Classical Greece. Great Ages of Man. Time-Life Books, Time Inc., New York.

Boyd, Andrew. 1962. United Nations: Piety, Myth and Truth. Penguin Books., pp. 185.

Boyden, S. 1971Aug. changing food habits. Food and Nutrition Notes and Reviews 28 (7/8): 91-101.

Brace, C.J. 1967. The Stage of Human Evolution. Prentice-Hall, Englewood Cliffs, New Jersey.

Bracken, Felisa J. 1953. Infant feeding in the American colonies. Journal of the American Dietetic Association 29(4): 349-358.

Braidwood, R.J. 1948. Prehistoric Men. chicago Natural History Museum Press, Chicago, Ill.

Braidwood, R.J. 1953. Did man once live by beer alone? American Anthropology 55: 515-516.

Braugh, Daniel. 1987. British sugar: consumption in historical context. Symposium Review on "Sweetness and Power". Food and Foodways 2(2): 113.

Bray, Merle M., Jean E hawks and Marie Dye. 1934November. Food consumption of preschool children. Journal of the American Dietetic Association 10(4): 309.

Brett, Gerard. 1969. Dinner Is Served. A Study in Manners. Archon Books. [GT2853.G7 B7]

CONTENTS: Part 1 Before 1600: sources of information, setting and furniture, meals of the day, conduct of meals; Part 2 1660-1900: sources of iinformation, setting and furniture, meals of the day, conduct of meals, epilogue, appendices.

Brew, J.A. 1960. The Metal Ages. Copper, Bronze and Iron. Chapter V., pp. 111-138. Man, Culture, and Society Ed. H.L. Shapiro. Oxford University Press, New York.

Brillat-Savarin, J.A. 1948. The Physiology of Taste. Liverright, Black & Gold Edition.

Brillat-Savarin, J.A. 1960. The Physiology of Taste. Dover Publications, New York.

British Press Service. 1942. Food distribution in Germany, Italy, and Occupied Europe. Journal of the American Dietetic Association 18 (10): 657-662.

British Press Service. 1942. Side-lights on food control in Germany. Journal of the American Dietetic Association 18(10): 718.

Brock, John F. 1953. Malnutrition in Africa. Journal of the American Dietetic Association 29(8): 773.

Broderick, E.; Mabry, J.; Robertson, D.; Thompson, J. 1989Jan/Feb. Baby bottle tooth decay in Native American children in head start centers. Public-Health-Rep. 104 (1): 50-54.

Brodie, Jessie B. 1935September. Opportunities for nutritional research in the south. Journal of the American Dietetic Association 11: 217

Brogger, A.W. 1940. From the Stone Age to the Motor Age. Antiquity 14: 163-181.

Brooks, Rhoda and Earl. 1965. The Barros of Manta. Signet, New York, pp. 280.

Bronowski, J. 19 . The Common Sense of Science. Random House, New York, pp. 152.

Brothwell, Done and Patricia. 1969. Food in Antiquity. Fredrick A. Praeger, New York, pp. 248.

Brothwell, Don R. from: Gran (Michael) and Kitzinger, Rainel. Civilization of the Ancient Mediterranean: Greece and Rome. 3 volumes. Vol. 1: 247.

Broussard-Marin, L., M.T. Hynak-Hankinson. 1989Aug. Ethnic food: the use of Cajun cuisine as a model. Journal of the American dietetic Association 89(8): 1117-1121.

Abstract: Studies have shown that dietitians perceive a need for further education about ethnic food habits. Knowledge about the dietary habits of immigrants and ethnic groups is important for dietitians because those habits are frequently assimilated into the culinary traditions of America. The authors used Cajun cuisine as a model for studying a rapidly expanding form of ethnic food. The foods in Cajun cuisine are currently best-selling menu items, they challenge adaptation for modified diets, and they have been influenced by agricultural and social customs. Historically, Cajun food evolved from an area in south Louisiana called Acadiana. The Acadians were impoverished exiles from Nova Scotia who settled along the bayous of Louisiana and learned to use available foods in the area. Cajun cuisine was also influenced by the Creoles from the area of New Orleans located approximately 100 miles from the Cajun settlers. As part of the education process about ethnic food habits, one needs to consider the history, indigenous foods, symbolism and meaning of foods, food preparation methods, and adaptations that can be made for modified diets. When Cajun cuisine is used as a framework, nutrition education, counseling, and food preparation for ethnic groups may be more effective.

Brown, A.M. 1977Feb. British food habits. Journal of Human Nutrition 31(1): 41-44.

Abstract: The comments of eleven foreign students at Queen Elizabeth College, London, on British food habits are summarized. Emphasis was placed on the wide variety of foods available, which enabled the choice of an adequate diet. An excessive intake of fats and sugar was noticed. Varied meal patterns among the different classes of people were apparent. The importance of meals as family occasions was mentioned, as was the general in hospitability to uninvited guests.

Brown, Dale. 1968. The Cooking of Scandinavia. Time-Life Foods of World Series, Time-Life Books, New York.

Brown, E.L. 1967. College students look at the basis for their food habit. Journal of Home Economics 59: 784.

Brown, Edna G., Charlotte herman, Margaret A. Ohlson. 1946. Weight reduction of obese women of college age. II. Nitrogen, calcium, and phosphorus retentions of young women during weight reduction. Journal of the American Dietetic Association 22(10): 858-863.
Brown, Ina Corrine. 1963. Understanding other Cultures. Prentice-hall Inc., Englewood Cliffs, New jersey. Brown, J.C. 1963. Understanding Other Cultures Prentice-Hall, Englewood Cliffs, N.J.
Brown, Lester R. with Erik P. Eckholm. 1974. By Bread Alone. Praeger Publishing, New York, pp. 272.

Brown, Lester R. 1970. Seeds of Change. The Green Revolution and Development in the 1970s. Praeger Publishers, New York. pp. 205

Brown, L.R. and G.W. Finsterbusch. 1972. Man and His Environment: Food. Harper and Row, pp. 208.

Brown, Linda Keller, Kay Mussell. 1984 Ethnic and Regional FOODWAYS in the United States. The Performance of Group Identity. The University of Tennessee Press, Knoxville

Brown, Sanborn C. 1978July-August. Beers and wines of Old New England. American Scientist 66: 460.
Bruch, H. 1941. Obesity in childhood and personality development. Amer. J. Orthopsychiatry 11: 467.

Brumberg, Joan Jacobs. 1989. beyond Meat and potatoes: A review essay.Food and Foodways 3(3):271.

Bryan, G.S. 1920. Notes on early new England eating. Journal of Home Economics 12: 193.

Buck, Pearl S. 1954. My Several Worlds. Pocket Books, Inc., pp. 472.

Buck, Pearl S. 1956. Imperial Woman. John Day, New York, pp. 346.

Bulman, Grace. 1941. Menu making and food preparation in the hospital. Journal of the American Dietetic Association 17(10): 959-963.

Bunker, John W.M. 1937January. The proof of the pudding. Journal of the American Dietetic Association 12: 431

Burgess, Anne and R.F.A. Dean. (Eds). 1962. Malnutrition and Food Habits. Macmillan Company, New York, pp. 210.

Burgess, A. and R.F.A. Dean, Eds. 1962. Malnutrition and Food Habits. Macmillan, New York.

Burke, Bertha S. 1947. The dietary history as a tool in research. Journal of the American Dietetic Association 23(12): 1041-1046.

Burns, C. 2004May-June. Effect of migration on food habits of Somali women living as refugees in Australia. Ecology of Food and Nutrition 43(3): 213-229.

Buss, D.H. 1977Dec. Food habits in Britain. Proceedings of the Nutrition society 36(3): 247-253.

Abstract: Some distinct regional differences in food habits within_ Great Britain are discussed. These differences occur in_ meal pattern; they also occur in the type of catering_ establishment frequented and the foods chosen therein;_ most of all they occur in the foods bought for use in_ the home and the dishes into which these are made._ Comparisons of food supplies in four countries are made,_ and quantities of foods used in Great Britain homes are_ charted.__

Butzer, Karl W. 1971. Environment and Archeology,/b>. 2nd Ed. Aldine and Atherton, Chicago.

Buynak, G.L., A.J. Gurzynski, H.W. Mohr Jr. 1980. Age and growth, food habits, and abundance of Walleye (Stizostedion vitreum) in the Susquehanna River near Berwick, Pennsylvania. Proceedings of the Pennsylvania Academy of Science 54(2): 136-140.

Byers, Tracy, and Martha Berry. 1932. The Sunday Lady of Possum Trot. Putnam, New York. pp. 268.

Updated: Tuesday, October 13, 2009.

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