Here is a link to the Tallis reading list, which includes all the key seminar readings:

 https://rl.talis.com/3/warwick/lists/FA865554-6746-3A76-D2AA-E4B5A8EF4E98.html?draft=1&lang=en&login=1Link opens in a new window

And here is a broader bibliography of useful readings, which you can peruse to find research on all sorts of food-related topics. This might be useful for your essays, for instance.

Adams, Carol, The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory (London, 2015).

Adams, Carol, 'Ecofeminism and the Eating of Animals', Hypatia 6:1 (1991).

Aguilar, Sandra, ‘Cooking Modernity: Nutrition Policies, Class, and Gender in 1940s and 1950s Mexico City’, The Americas 64:2 (2007), 177-205

Aguilar, Sandra, ‘Cooking Technologies and Electrical Appliances in 1940s and 1950s Mexico’, Technology and Culture in Twentieth Century Mexico, eds. Araceli Tinajero and J. Brian Freeman (Tuscaloosa, 2012).

Albala, Ken, 'Cookbooks as Historical Documents', Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).

Anderson, Lara, 'A Recipe for a Modern Nation: Miguel Primo de Rivera and Spanish Food Cultures', Revista de Estudios Hispánicos 10 (2018), 75-99.

Anderson, Lara, Cooking up the Nation: Spanish Culinary Texts and Culinary Nationalism in the Late Nineteenth Century and Early Twentieth Century, Tamesis (Chippenam & Eastbourne, 2013).

Andrews, Maggie, 'Nigella Bites the Naked Chef: The Sexual and the Sensual in Television Cookery Programmes', The Recipe Reader: Narratives, Contexts, Traditions, eds. Janet Floyd and Laurel Forster (Lincoln, 2010).

Appadurai, Arjun, 'Gastro Politics in Hindu South Asia', American Ethnologist 8:3 (1981).

Appadurai, Arjun, ‘How to Make a National Cuisine: Cookbooks in Contemporary Indian’, Comparative Studies in Society and History 30 (1988).

Apple, Rima, ‘“Advertised by our loving friends”: The Infant Formula Industry and the Creation of New Pharmaceutical Markets 1870-1910’, Journal of History and the Allied Sciences 41 (1986) 3-23.

Baltasar Fra-Molinero, Charles I. Nero, and Jessica B. Harris, ‘When Food Tastes Cosmopolitan: the Creole Fusion of Diaspora Cuisine: An Interview with Jessica B. Harris’, Callaloo 30:1 (2007), 287–303.

Barry, Wendall, ‘The Pleasures of Eating’, What Are People For? Essays (Berkeley, 2010).

Bartky, Sandra Lee, ‘Foucault, Femininity, and the Modernization of Patriarchal Power’, Feminism and Foucault: Paths of Resistance, eds. Lee Quinby and Irene Diamond (1988).

Bassett, Thomas, ‘Reaping the Margins: A Century of Community Gardening in America’, Landscape Journal 25:2 (1981), 1-8

Bates Robert H., Markets and States in Tropical Africa: The Political Basis of Agricultural Policy (Berkeley, 2005)

Baud, I., and J. Post, ‘The Provisioning of African Cities, with Ouagadougou as a Case Study’, Re-aligning Actors in an Urbanized World: Governance and Institutions from a Development Perspective, eds I. Baud, J. Post (London, 2002).

Belasco, Warren and Philip Scranton, eds., Food Nations: Selling Taste in Consumer Societies (London, 2002).

Belasco, Warren, ‘Food and the Counterculture: A Story of Bread and Politics’, Food in Global History, ed. Raymond Grew (Boulder, 1999).

Belasco, Warren, Appetite for Change: How the Counterculture Took On the Food Industry (Ithaca, 2006).

Bendiner, Kenneth, Food in Painting: From the Renaissance to the Present (2004).

Beoku-Betts, Josephine, 'We Got Our Way of Cooking Things: Women, Food and Preservation of Cultural Identity among the Gullah', Gender and Society 9:5 (1995), 535-55.

Berger, Rachel.’Between Digestion and Desire: Genealogies of Food in Nationalist North India’, Modern Asian Studies 47:5 (2013).

Bickham, Troy, ‘Eating the Empire: Intersections of Food, Cookery and Imperialism in Eighteenth-Century Britain’, Past and Present 198 (2008), 71-109.

Biltekoff, Charlotte, Eating Right in America: The Cultural Politics of Food and Health (Durham, 2013).

Blumberg, Joan Jacob, ‘The Appetite as Voice’, Food and Culture: A Reader, ed. Carole Counihan and Penny Van Esterik (New York, 1997).

Bordo, Susan, 'Anorexia Nervosa: Psychopathology as the Crystallization of Culture', Food and Culture: A Reader, eds. Carole Counihan and Penny Van Esterik (New York, 1997).

Borrero, Mauricio, 'Communal Dining and State Cafeterias in Moscow and Petrograd, 1917-1921', Food in Russian History, eds. Musya Glants and Joyce Toomre (Bloomington, 1997).

Bottoms, Stephen, Small Acts of Repair: Performance, Ecology and Goat Island (London, 2007).

Bower, Anne, ed., African American Foodways: Explorations of History and Culture, University of Illinois Press (Champaign, 2008).

Brewer, Priscilla J. , '"We Have Got a Very Good Cook Stove': Advertising, Design, and Consumer Response to the Cookstove, 1815-1880', Winterthur Portfolio 25:1 (1990).

Brown, Vincent, 'Eating the Dead: Consumption and Regeneration in the History of Sugar', Food and Foodways 16:2.

Brunsdon, Charlotte, ‘Feminism, Postfeminism, Martha, Martha, and Nigella’, Cinema Journal 44:2 (2005).

Buettner, Elizabeth, ‘‘Going for an Indian’: South Asian Restaurants and the Limits of Multiculturalism in Britain’, Journal of Modern History 80:4 (2008).

Burnett, John, Plenty and Want: A Social History of Food in ENgland from 1815 to the Present Day (London, 1989).

Burnett, John, England Eats Out: a Social History of Eating Out in England from 1830 to the Present, Longman (Harlow, 2004)

Bynum, Caroline Walker, Holy Feast, Holy Fast: The Religious Significance of Food to Medieval Women, University of California Press (Berkeley, 1897).

Caldwell, Melissa, ‘Digestive Anxieties. Russian Projects of Bionational Citizenship’, Food & History 18:1-2 (2020).

Caldwell, Melissa, 'Domesticating the French Fry: McDonald's and Consumerism in Moscow', Journal of Consumer Culture 4:1 (2004).

Caldwell, Melissa, 'The Taste of Nationalism: Food Politics in Postsoviet Moscow', Ethnos 68:3 (2002).

Carney, Judith, and others, 'Beyond Black Rice', American Historical Review 115:1 (2010).

Carney, Judith, and Richard Rosomoff, In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World (Berkeley, 2009).

Carney, Judith, Black Rice: The African Origins of Rice Cultivation in the Americas (Cambridge, 2001).

Choudhury, Ishani, ‘A Palatable Journey through the Pages: Bengali Cookbooks and the “Ideal” Kitchen in the Late Nineteenth and Early Twentieth Century’, Global Food History, 3:1 (2017)

Claflin, Kyri, 'Representations of Food Production and Consumption: Cookbooks as Historical Sources', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Johnson (London, 2013).

Cockrall-King, Jennifer, Food and the City: Urban Agriculture and the New Food Revolution (New York, 2012).

Colás, Alejandro, Jason Edwards, Jane Levi, and Sami Zubaida, Food, Politics, and Society: Social Theory and the Modern Food System (Oakland, 2018).

Collingham, Lizzie, Curry: A Tale of Cooks and Conquerors (Oxford, 2007).

Collingham, Lizzie, The Hungry Empire: How Britain's Quest for Food Shaped the Modern World (London, 2017).

Coveney, John, Food, Morals and Meaning: The Pleasure and Anxiety of Eating (London, 2000).

Crosby, Alfred, Ecological Imperialism: The Biological Expansion of Europe, 900-1900 (Cambridge, 1986).

Crosby, Alfred, The Columbian Exchange: Biological and Cultural Consequences of 1492 (Westport, 1972).

Cullather, Nick, ‘Development? It's History’, Diplomatic History 24:4 (2000), 641-653.

Cullather, Nick, ‘The Foreign Policy of the Calorie’, American Historical Review 112:2 (2007).

Cullather, Nick, The Hungry World: America’s Cold War Battle Against Poverty in Asia (Cambridge, 2010).

Cusack, Igor, ‘African Cuisines: Recipes for Nation-Building?’, Journal of African Cultural Studies 13:2 (2000), 207-225.

Cusack, Igor, 'Pots, Pens and ‘Eating Out of the Body’: Cuisine and the Gendering of African Nations, Nations and Nationalism 9:2 (2003).

Cwiertka, Katarzyna, ‘Eating the World: Restaurant Culture in Early Twentieth Century Japan’, European Journal of East Asian Studies 2:1 (2003).

Daly, Mary, ‘Revisionism and Irish History: the Great Famine’, The Making of Modern Irish History, eds. D.G. Boyce and A. O’Day (London, 1996), 71-89.

Das, Kalyan, ‘To Eat or Not To Eat Beef: Spectres of Food on Bengal’s Politics of Identity’, Economic & Political Weekly 50:44 (31 October 2015).

DeSoucey, Michaela, ‘Gastronationalism: Food Traditions and Authenticity Politics in the European Union’, American Sociological Review 75:3 (2010).

Detchev, Stefan, ‘Public Catering in Communist Bulgaria: 1950s-1980s’, Food & History 18:1-2 (2020).

DiMeo, Michelle, and Sara Pennell, eds., Reading and Writing Recipe Books 1550-1800 (Manchester, 2013).

Donnelly, James S., The Great Irish Potato Famine (Stroud, 2002), chapter 9.

Donnelly, James, ‘The Great Famine: its Interpreters, Old and New’, History of Ireland 3:1 (1993), 27-33

Douglas, Mary, Purity and Danger: An Analysis of Concepts of Pollution and Taboo (London, 2003 [1966]), Introduction and Chapter 3.

Drayton, Richard, Nature’s Government. Science, Imperial Britain, and the ‘Improvement’ of the World, Yale University Press (New Haven, 2000).

Earle, Rebecca, The Columbian Exchange’, The Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).

Early Modern Recipe Collective: https://emroc.hypotheses.org

'Ecology, Evolution, and the Search for Cultural Origins: The Question of Islamic Pig Prohibition’ [and Comments and Reply], Current Anthropology 19:3 (1978), 493-540.

Evans, Bethan, ‘Challenging Assumptions: Re-Thinking ‘the Obesity Problem’’, Geography 95:2 (2010)

Ferrero, Sylvia, ‘Comida Sin Par: Consumption of Mexican Food in Los Angeles, Food Nations: Selling Taste in Consumer Societies, eds. Warren Belasco and Philip Scranton (London, 2002).

Fishkoff, Sue, Kosher Nation: How and Why America's Going Kosher, Schocken Books (New York, 2010).

Fischler, Claude, 'Food, Self and Identity', Social Science Information 27:2 (1988).

Fitzsimons, Robert, ‘Oh, What Those Oats Can Do: Quaker Oats: The Food and Drug Administration, and the Market Value of Scientific Evidence 1984-2010’, Comprehensive Reviews in Food Science and Food Safety 11 (2012) 56-89.

Floyd, Janet, and Laurel Forster, eds., The Recipe Reader (London, 2004).

Flynn, Karen Coen, “Farming the City”, in Food, Culture and Survival in an African City (Palgrave Macmillan, 2005).

Folch, Christine, ‘Fine Dining: Race in Prerevolution Cuban Cookbooks’, Latin American Research Review 43 (2008).

'Food and Religion', special issue of Journal of the American Academy of Religion 63:3 (1995).

Forth, C., and A. Carden-Coyne, eds., Cultures of the Abdomen: Diet, Digestion and Fat in the Modern World (Houndmills, 2005).

Foster, Nelson, and Linda S. Cordell, eds., Chillies to Chocolate: Food the Americas Gave the World (Tucson, 1992).

‘Food and the French Empire’, special issue of French Cultural Studies 26:2 (2015)

Francks, Penelope, ‘Simple Pleasures: Food Consumption in Japan and the Global Comparison of Living Standards’, Journal of Global History 8:1 (2013).

Freidberg, Susanne, ‘Moral Economies and the Cold Chain’, Historical Research 88:239 (2015)

Freidenreich, David M., Foreigners and Their Food: Constructing Otherness in Jewish, Christian, and Islamic Law (Berkeley, 2011), Part I.

Friedmann, Harriet, 'Food Politics: New Dangers, New Possibilities', Food and Agrarian Orders in the World-Economy, ed. Philip McMichael (Wesport, 1995).

Friedmann, Harriet, ‘Circles of Growing and Eating: The Political Ecology of Food and Agriculture’, Food in Global History, ed. Raymond Grew (Boulder, 1999).

Frundt, Henry, Fair Bananas! Farmers, Workers, and Consumers Strive to Change an Industry (Tucson, 2009).

Gabaccia, Donna, We Are What We Eat: Ethnic Food and the Making of Americans (Cambridge, 1998).

Gentilcore, David, Food and Health in Early Modern Europe: Diet, Medicine, and Society, 1450-1800 (London, 2016).

George, Susan, How the Other Half Dies: The Real Reasons for World Hunger (Harmondsworth, 1986), Introduction.

Glotfelty, Cheryll, and Harold Fromm, eds., The Ecocriticism Reader: Landmarks in Literary Ecology (Athens, 1996).

Gofton, Leslie, and Mitchell Ness, 'Twin Tends: Health and Convenience in Food Change or Who Killed the Lazy Housewife?', British Food Journal 93:7 (1991).

Goody, Jack, ‘Industrial Food: Towards the Development of a World Cuisine’, Cooking, Cuisine and Class (Cambridge, 1982).

Gray, Peter, 'Famine and Land in Ireland and India, 1845-1880', Historical Journal 49:1 (2006), 193-215.

Gray, Peter, 'Famine and Land, 1845-1880', Oxford Handbook of Modern Irish History, ed. Alvin Jackson (Oxford, 2014), 544-561.

Gray, Peter, ‘Potatoes and Providence: British Government Responses to the Great Famine’, Bullán: An Irish Studies Journal 1:1 (1994), 75-90.

Gregory, James, Of Victorians and Vegetarians. The Vegetarian Movement in Nineteenth-century Britain (London, 2007).

Guthman, Julie, Agrarian Dreams: The Paradox of Organic Farming in California (Berkeley, 2004).

Guyer, Jane, 'Markets and Urban Provisioning ', Oxford Handbook of Africa and Economics, vol. 1: Context and Concepts, eds. Célestin Monga and Justin Yifu Lin (Oxford,2014).

Hamm, M.W. and A.C. Bellows, ‘Community Food Security and Nutrition Education’, Journal of Nutrition Education and Behavior 35:1 (2003), 37-43

Hanson, David and Edwin Marty, Breaking Through the Concrete: Building an Urban Farm Revival (Berkeley, 2011).

Hardyment, Christine, From Mangle to Microwave: The Mechanisation of Household Work (Cambridge, 1988)

Harris, Marvin, Good to Eat: Riddles of Food and Culture (1998).

Harvey, David, Spaces of Hope (Berkeley, 2000).

Heine, Peter, 'The Revival of Traditional Cooking in Modern Arabic Cookbooks', Culinary Cultures of the Middle East, eds, Sami Zubaida and Richard Tapper, Tauris (London, 1994).

Helstocky, Carole, ‘The State, Health, and Nutrition’, Cambridge World History of Food, eds. Kenneth Kiple and Kriemhild Coneè Ornelas (Cambridge, 2001), part 2.

Helstosky, Carol, ‘Recipe for the Nation: Reading Italian History through La scienza in cucina and La cucina futurista’, Food and Foodways 11 (2003).

Henderson, Bethany Rubin and Kimberly Hartsfield, ‘Is Getting into the Community Garden Business a Good Way to Engage Citizens in Local Government?’ National Civic Review 98:4 (2009), 12-17.

Higgenbotham, Peter, The Workhouse Cookbook (2008).

Highmore, Ben, 'The Taj Mahal in the High Street: The Indian Restaurant as Diasporic Popular Culture in Britain', Food, Culture and Society 14 (2011).

Hodge, Joseph Morgan, ‘Writing the History of Development (Part 1: The First Wave)’, Humanity: An International Journal of Human Rights, Humanitarianism and Development 6:3 (2015).

Hodge, Joseph Morgan, ‘Writing the History of Development (Part 2: Longer, Deeper, Wider)’, Humanity: An International Journal of Human Rights, Humanitarianism and Development 7:1 (2016).

Hodge, Joseph Morgan, Triumph of the Expert: Agrarian Doctrines of Development and the Legacies of British Colonialism (2007).

Hoelle, Jeffrey, Rainforest Cowboys: The Rise of Ranching and Cattle Culture in Western Amazonia, University of Texas Press (Austin, 2015).

Horowitz, Roger, Kosher USA: How Coke Became Kosher and Other Tales of Modern Food, Columbia University Press (New York, 2016).

Hou, Jeffrey, Julie M. Johnson, Laura J. Lawson, Greening Cities, Growing Communities: Learning from Seattle’s Urban Community Gardens (Seattle, 2009).

Humble, N. Culinary Pleasures: Cookbooks and the Transformation of British Food, Faber and Faber (London, 2005).

Ichijo, Atsuko, and Ronald Ranta, eds., Food, National Identity and Nationalism: from Everyday to Global Politics, Palgrave (Basingstoke, 2016).

Ichijo, Atsuko, Venetia Johannes, and Ronald Ranta, eds.. The Emergence of National Food: The Dynamics of Food and Nationalism (London, 2019).

Inglis, David, and Debra Gimlin, eds., The Globalization of Food, Berg (Oxford, 2009).

Inness, Sherrie, Kitchen Culture in America: Popular Representations of Food, Gender, and Race (Philadelphia, 2001).

Ireland, Lynne, ‘The Compiled Cookbook as Foodways Autobiography’, Western Folklore 40 (1981).

Jha, D.N., The Myth of the Holy Cow (London, 2002).

James, Allison, ‘How British is British Food?’, Food, Health and Identity, ed. Pat Caplan (London, 1997).

Jarosz, Lucy, ‘Defining World Hunger: Scale and Neoliberal Ideology in International Food Security Policy Discourse’, Food, Culture & Society 14:1 (2011).

Johnston, Josée, and Shyon Baumann, Foodies: Democracy and Distinction in the Gourmet Foodscape (New York, 2009).

Judd, Robin, Contested Rituals: Circumcision, Kosher Butchering, and Jewish Political Life in Germany, 1843-1933, Cornell University Press (Ithaca, 2007).

Julier, Alice, 'Meals: 'Eating In' and 'Eating Out', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Julier, Alice, ‘The Political Economy of Obesity: The Fat Pays All, Food and Culture: a Reader, eds. Carole Counihan and Penny van Esterik, Routledge (New York, 2008).

Karaosmanoglu, Defne, ‘Globalised Cuisine, Non-National Identities and the Individual: Staging Turkishness in Turkish-Speaking Restaurants in London’, Journal of Intercultural Studies 34:4 (2013).

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

Kirschenblatt-Gimblett, Barbara, ‘Recipes for Creating Community: The Jewish Charity Cookbook in America’, Jewish Folklore and Ethnology 9 (1987), 8–12.

Kish, Zenia, ‘Food Sovereignty’, Encyclopedia of Global Justice, ed. Deen Chatterjee (2011), Springer Online.

Klein, Jacob, and Anne Murcott, eds., Food Consumption in Global Perspective: Essays in the Anthropology of Food, Palgrave Macmillan (London, 2014).

Kümin, Beat, 'Eating Out in Early Modern Europe', A Cultural History of Food in the Early Modern Age, ed. Beat Kümin (London, 2012).

Laudan, Rachael, Cuisine and Empire: Cooking in World History, University of California Press (Berkeley, 2013)

Leonardi, Susan, ‘Recipes for Reading: Summer Pasta, Lobster à la Riseholme, and Key Line Pie’, PMLA 104 (1989).

Levene, Aylsa, ‘The Meanings of Margarine in England: Class, Consumption and Material Culture from 1918 to 1953’, Contemporary British History 28:2 (2004), 145-165.

Levenstein, Harvey, Fear of Food: The History of Why We Worry About What We Eat, University of Chicago Press (Chicago, 2012).

Levine, Susan, School Lunch Politics: The Surprising History of America's Favorite Welfare Program (Princeton, 2010).

Li, T., ‘What is Land? Assembling a Resource for Global Investment’, Transactions of the Institute of British Geographers 39:4 (2014), 589-602.*

Linn, Karl, ‘Reclaiming the Sacred Commons’, New Village 1:1 (1999), 42-9.

Lippard, Lucy R., The Lure of the Local: Senses of Place in a Multicentered Society (New York, 1997).

Lloyd, David, ‘The Political Economy of the Potato’, Nineteenth-Century Contexts 29:2-3 (2007).

Macnaughtan, Helen, 'Consumption of Everyday Household Goods in Japan’, The Historical Consumer. Consumption and Everyday Life in Japan, 1850-2000, eds. Penelope Franks and Janet Hunter (London, 2012).

Malaguzzi, Silvia, Food and Feasting in Art (2008).

Marshall, Fiona, and Elizabeth Hildebrand, “Cattle before Crops: The beginning of food production in Africa”, Journal of World Prehistory 16 (2002.)

Martinez, Miranda J., Power at the Roots: Gentrification, Community Gardens, and the Puerto Ricans of the Lower East Side (New York, 2010).

Massara, Emily, 'Que Gordita', Food and Culture: A Reader, eds. Carole Counihan and Penny can Esterik (New York, 1997).

Maxwell, Simon, ‘Food Security: A Post-Modern Perspective’, Food Policy 21:2 (1996).

Mazoyer, Marcel, and Laurence Roudart, ‘Sustainability of Agricultures and Globalisation’, Sustainability of the Farming Systems: Global Issues, Modelling Approaches and Policy Implications Sustainability of the Farming Systems: Global Issues, Modelling Approaches and Policy Implications, eds. Adriana Cristoiu, Tomas Ratinger, Sergio Gomez y Paloma (Seville, 2007).

Mazoyer, Marcel, and Laurence Roudart, A History of World Agriculture: from the Neolithic Age to the Present (New York, 2014), Introduction.

Mazumdar, Sucheta, ‘The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900’, Food in Global History, ed. Raymond Grew (Boulder, 1999).

McCann, James, Maize and Grace: Africa’s Encounter with a New World Crop, 1500-2000 (Cambridge, 2005).

McClellan III, James, and François Regourd, ‘The Colonial Machine: French Science and Colonization in the Ancien Regime’, Osiris 15 (2000).

McMahon, Paul, Feeding Frenzy: the New Politics of Food (London, 2013).

McMichael, Philip, ‘A Food Regime Genealogy’, Journal of Peasant Studies 36:1 (2009).

Meers, John, 'Agriculture', Oxford Handbook of World History, ed. Jerry Bentley (Oxford, 2011).

Menus at the New York Public Library: https://menus.nypl.org

Messer, Ellen, 'Hunger and Famine Worldwide', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Meyer, Victor Benno, ‘Food Taboos: their Origins and Purposes’, Journal of Ethnobiology and Ethnomedicine 5:18 (2009).

Midgley, Jane, 'Food (In)Security in the Global 'North' and 'South', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Milanesio, Natalia, ‘Food Politics and Consumption in Peronist Argentina’, Hispanic American Historical Review 90:1 (2010)

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

Mintz, Sidney, Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past (Boston, 1996).

Mitchell, Richard and David Scott, 'A Critical Turn in Hospitality and Tourism Research', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Moberg, Mark, and Steve Striffler, eds., Banana Wars: Power, Production and History in the Americas, Duke University Press (Durham, 2003)

Morton, Timothy, Radical Food: The Culture and Politics of Eating and Drinking, 1790-1820 (London, 2000).

Morton, Timothy, Shelley and the Revolution in Taste: The Body and the Natural World (Cambridge, 1994).

Nally, David, 'Governing Precarious Lives: Land Grabs, Geopolitics, and 'Food Security'', Geographical Journal 181:4 (2015).

Nestle, Marion, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley, 2007).

Neuhaus, Jessamyn, Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America (Baltimore, 2003).

Neuhaus, Jessamyn, 'The Way to a Man's Heart: Gender Roles, Domestic Ideology, and Cookbooks in the 1950s', Journal of Social History 32 (1999).

Nimmo, Richie, Milk, Modernity, and the Making of the Human: Purifying the Social (London, 2010).

Oddy, Derek, From Plain Fare to Fusion Food: British Diet from the 1890s to the 1990s (Woodbridge, 2003).

O’Connor, Kaori, ‘The King’s Christmas Pudding: Globalization, Recipes, and the Commodities of Empire’, Journal of Global History 4 (2009).

O’Grada, Cormac, The Great Irish Famine (Cambridge, 1995), 9-64.

Ochoa, Enrique, 'Political Histories of Food', Oxford Handbooks Online.

Ogden, Jane, 'Eating Disorders and Obesity: Symptoms of a Modern World', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Jackson (London, 2013).

Ohnuki-Tierney, Emiko, Rice as Seld: Japanese Identities Through Time, Princeton University Press (Princeton, 1994).

Orbach, Susie, Fat is a Feminist Issue, Paddington Press (New York, 1978).

Orbach, Susie, Hunger Strike: Starving Amidst Plenty (New York, 2001).

Osseo-Asare, Fran. Food Culture in Sub-Saharan Africa. (Greenwood Press, 2005).

Otter, Chris, Diet for a Large Planet: Industrial Britain, Food Systems, and World Ecology, University of Chicago Press (Chicago, 2020).

Panayi, Panikos, Migrant London (New Haven, 2020).

Panayi, Panikos, Spicing Up Britain: The Multicultural History of British Food (London, 2008).

Paponnet-Cantat, Christiane, ‘The Joy of Eating: Food and Identity in Contemporary Cuba’, Caribbean Quarterly 49:3 (2003), 11–29.

Parasecoli, Fabio, ‘Food, Identity, and Cultural Reproduction in Immigrant Communities’, Social Research 81:2 (2014), 415–39.

Penfold, Steve, 'Fast Food', Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).

Pennell, Sara, 'Pots and Pans History: The Material Culture of the Kitchen in Early Modern England', Journal of Design History 11:3 (1998).

Perkins, John, Geopolitics and the Green Revolution: Wheat, Genes, and the Cold War (New York, 1997).

Petrick, Gabriella, 'Industrial Food', Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).

Pilcher, Jeffrey, ¡Que vivan los tamales! Food and the Making of Mexican Identity (Albuquerque, 1998).

Pilcher, Jeffrey, ‘Recipes for Patria: Cuisine, Gender and Nation in Nineteenth-Century Mexico’, Recipes for Reading: Community, Cookbooks, Stories, Histories, ed. Anne Bower (Amherst, 1997).

Pilcher, Jeffrey, Planet Taco: A Global History of Mexican Food (Oxford, 2012).

Pitte, Jean-Robert, 'The Rise of the Restaurant', Food: A Culinary History, eds. Jean-Louis Flandrin, Massimo Montanari (New York, 2013).

Pohl-Valero, Stefan, ‘“La raza entra por la boca”: Energy, Diet, and Eugenics in Colombia, 1890-1940’, Hispanic American Historical Review 94:3 (2014

Pollan, Michael, An Omnivore’s Dilemma: A Natural History of Four Meals, Penguin (London, 2006).

Probyn, Elspeth, 'An Ethos with a Bite: Queer Appetites from Sex to Food', Sexualities 2 (1999).

Purkiss, Diana, ‘Crammed with Distressful Bread? Bakers and the Poor in Early Modern England’, Renaissance Food from Rabelais to Shakespeare, ed. Joan Purkiss (Oxford, 2016).

Rabinbach, Anson, The Human Motor: Energy, Fatigue and the Origins of Modernity (Berkeley, 1992).

Rachels, Stuart, 'Vegetarianism', The Oxford Handbook of Food Ethics, eds. Tom L. Beauchamp and R. G. Frey (Oxford, 2011).

Rangneker, Dwigen, 'A Slice of Parma Ham: Understanding the Protection of Geographical Indications’, Intellectual Property and Information Wealth, ed. Peter Yu, vol. 4: International Intellectual Property Law and Policy (2007), 283-302 .

Ranta, Ronald and Yonatan Mendel, ‘Consuming Palestine: Palestine and Palestinians in Israeli Food Culture’, Ethnicities 14:3 (2014), 412-435.
Ranta, Ronald, ‘Food and Nationalism: From Foie Gras to Hummus’, World Policy Journal 32:3 (2015), 33-40.
Ranta, Ronald, ‘Re-Arabizing Israeli Food Culture’, Food, Culture & Society 18:4 (2016), 611-627.
Ranta, Ronald and Ichijo, Atsuko, eds., Food, National Identity and Nationalism: From the Everyday to the Global, Palgrave Macmillan (London, 2016).

Ray, Krishnendu, and Tulasi Srinivas, eds., Curried Cultures: Globalization, Food, and South Asia (Berkeley , 2012)

Rees, Jonathan, Refrigerator Nation: The History of Ice, Appliances and Enterprise in America (Baltimore, 2013).

Regan, Marguerite, 'Feminism, Vegetarianism and Colonial Resistance in Eighteenth-CEntury British Novels', Studies in the Novel 46:3 (2014), 275-92.

Renne, E.P., ‘Mass Producing Food Traditions for West Africans Abroad’, American Anthropologist (2007).

Rezgui Pizette, Hanan, La République et le halal/The Republic and Halal, Al Qalam (Paris, 2015).

Rich, Jeremy. A Workman is Worthy of his Meat: Food and Colonialism in the Gabon Estuary (Lincoln, 2007)

Richardson, Ben, Sugar (London, 2015).

Richardson, Ben, Sugar: Refined Power in a Global Regime (London, 2009).

Richardson, Ben, The Unequal Embodiment of Sugar (2015).

Rist, Gilbert, The History of Development: From Western Origins to Global Faith (2008).

Rome Declaration on World Food Security, Rome, 13 Nov. 1996.

Rosenblum, Jordan, ‘Why Do You Refuse to Eat Pork?": Jews, Food, and Identity in Roman Palestine’, Jewish Quarterly Review 100:1 (2010).

Rouse, Carolyn, and Janet Hoskins, 'Purity, Soul Food, and Sunni Islam: Explorations at the Intersection of Consumption and Resistance', Cultural Anthropology 19:2 (2004).

Roy, Parama, ‘A Dietetics of Virile Emergency’, Women's Studies International Forum 14 (2014), 255-265.

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