Research Centre for the History of Food and Drink University of Adelaide North Terrace ADELAIDE SA 5005 Tel: +61 8 8303 5605 Fax: +61 8 8303 3443 Director: Roger Haden Newsletter Editor: A. Lynn Martin Administrative Assistant: Margaret Meyler
Dixon, Jane. The Changing Chicken: Chooks, Cooks and Culinary Culture.
Steingarten, Jeffrey. It Must’ve Been Something I Ate
Livres en bouche: cinq siècles d'art culinaire français
Noshe Djan: Afghan Food & Cookery
Kuh, Patric. The Last Days of Haute Cuisine: The Coming of Age of American Restaurants
Graves, Tomas. Bread & Oil: Majorcan Culture's Last Stand
Gilly Lehmann's The British Housewife: Cookery Books, Cooking and Society in Eighteenth-Century Britain
Robinson, Jancis, ed. The Oxford Companion to Wine and Davidson, Alan, ed. The Oxford Companion to Food
Bataille-Benguigui, Marie Claire and Cousins, Francoise, eds. Cuisines: Reflets des Sociétés
Mason, Laura and Brown, Catherine. Traditional Foods of Britain
Huezenroeder, Angela. Barossa Food
Hammond, Sally. Australian Regional Food Guide
New titles from Prospect Books
Chatterton, Brian. Roosters and Featherdusters
Barer-Stein, Thelma. You Eat What You Are: People, Culture and Food Traditions
Germov, John and Williams, Lauren eds. A Sociology of Food and Nutrition: The Social Appetite
Downes, Stephen. Advanced Australian Fare: How Australian Cooking Became the World’s Best
Brown-May, Andrew. Espresso!: Melbourne Coffee Stories
Stewart, Anita. Flavours of Canada
Santich, Barbara. McLaren Vale: Sea and Vines
Shephard, Sue. Fast Food Nation: What the All-American Meal is Doing to the World
Atkins, Peter and Bowler, Ian. Food in Society: Economy, Culture, Geography
Campbell, Robert A. Sit Down and Drink Your Beer
Phillips, Rod. A Short History of Wine
Jane Adams, ed. Proceedings of the Ninth Symposium of Australian Gastronomy: Food and Power
Coveney, John. Food, Morals and Meaning: The Pleasure and Anxiety of Eating
Symons, Michael. The Pudding That Took a Thousand Cooks
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