History
of Food
REFERENCES
Boger, Ann C. Consuming Passions: The Art of Food and Drink. Cleveland: Extensions Division Department of Art History and Education, The Cleveland Museum of Art, 1983. Giblin, James Cross. From Hand to Mouth: Or, How We Invented Knives, Forks, Spoons, and Chopsticks & the Table Manners To Go With Them. New York: Harper Collins Publishers, 1987. Grody, G.D. "Collectibles: Chopsticks." Bon appetit. August, 1992, vol.37, no. 8, p. 20. Hashi-San. Chopsticks! An Owner's Manual. Berkeley: Conari Press, 1991. Henisch, Bridget Ann. Fast and Feast: Food In Medieval Society. University Park and London: The Pennsylvania State University Press, 1976. Himsworth, J.B. The Story of Cutlery: From Flint to Stainless Steel. London: Ernest Benn Limited, 1953. Peterson, Harold L. American Knives. New York: Charles Scribner's Sons, 1958. Peterson, Harold L. A History of Knives. New York: Charles Scribner's Sons, 1966. Petroski, Henry. The Evolution of Useful Things. New York: Alfred A. Knopf, 1992. Rainwater, Dorothy T. and Donna H. Felger. A Collector's Guide to Spoons Around the World. Nashville: Everybody's Press, Inc. and Thomas Nelson Inc., Publishers, 1976. Sandler, Sandra Takako. The American Book of Japanese Cooking. Mechanicsburg: Stackpole Books, 1974. Visser, Margaret. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. New York: Grove Weidenfeld, 1991. Weiner, Debra. "Chopsticks: Ritual, Lore, and Etiquette." Article in The New York Times, December 26, 1984. |
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