Works Cited
Abramson, Julia. "Cooking." Food Culture in France (Food Culture around the World). New York: Greenwood Press, 2006. 81-103. Print. Working from the Carolingian Erato modern day, Abramson's focus in this book is on the modern legacy of classical French law and customary practice. The chapter I read from this source was for the most part too modern for my research, although i was able to use some information.
Birn, Raymond. "Review: [untitled]." The Journal of Modern History 57.2 (1985): 360-361. JStor. Web. 4 May 2010. Birn wrote a brief review of La Varenne's "The French Cook", which gives an overview of the techniques he outlines and the general tone of La Varenne's cooking style.
Carrasco, David, and Scott Sessions. Daily Life of the Aztecs : People of the Sun and Earth/Online. TBA: Gem Online, 2002. Print.
Coe, Sophie D.. America's First Cuisines. 1 ed. Austin: University of Texas Press, 1994. Print.
Ferguson, Priscilla. "Is Paris France?." The French Review 73.6 (2000): 1052-1064. JStor. Web. 3 May 2010. I didn't find this source particularly useful; it was written more as a guide to France than as a document laying out the nation's history.
Ford, Jean. Latino Cuisine And Its Influence On American Foods: The Taste Of Celebration (Hispanic Heritage). Broomall: Mason Crest Publishers, 2005. Print. This book is really more about Americanized forms of Meso-American cuisine, but because it does mention the traditional styles before they were merged with American practices it'll be useful for my paper.
Fowler, Jr., William. The Cultural Evolution of Ancient Nahua Civilizations: The Pipil-Nicarao of Central America (Civilization of the American Indian Series). Oklahoma City: Univ Of Oklahoma Pr, 1989. Print.
Gosden, Chris. The Prehistory of Food: Appetites for Change (One World Archaeology). 1 ed. New York: Routledge, 1999. Print. In many of my sources, nutritional anthropology and cuisine progression has been only mentioned briefly in an article or book that deals primarily with the social impact of colonists. Only a few chapters of this extensive history of global cuisine relate directly to the Colombian-era Americas, but those that do place the focus on the agricultural and social trends that affected cuisine.
Helmuth, Chalene. Culture and Customs of Costa Rica (Culture and Customs of Latin America and the Caribbean). New York: Greenwood Press, 2000. Print. This article speaks directly about why Costa Rica is somewhat independent and unchanged compared to other Central American nations. While there is little emphasis on their cuisine, this book focuses on both the agricultural and landowning practices instituted by Spanish colonials as well as the lasting effects of these techniques.
Jacob, H.E.. Six Thousand Years of Bread: Its Holy and Unholy History. New York: Skyhorse Publishing, 2007. Print. Focusing explicitly on the role of bread in man's progress, this book describes in detail the specific role bread had in the formation and maintenance of the French nation.
Janick, Jules. "Hort 306 - Lectures 14-16." Purdue Agriculture - Horticulture and Landscape Architechture. N.p., n.d. Web. 3 May 2010. <http://www.hort.purdue.edu/newcrop/history/lecture14/lec14.html>. This site was especially useful in my research because it collected information about Mayan, Aztec, and Andean horticultural techniques/advances and compared the three all on the same page. "Louis XIV." Encyclopædia Britannica. Encyclopædia Britannica Online School Edition.Encyclopædia Britannica, 2010. Web. 12 May 2010 <http://school.eb.com/eb/article-4293>.
Mancke, Elizabeth. "Early Modern Expansion and the Politicization of Oceanic Space." The Geographical Review 89 (1999): 1. Questia School. Web. 16 Apr. 2010. This journal features mostly information about the movement of Europeans into Atlantic waters. It documents the same time period as the Spanish explorations and conquests of the Americas.
Merrill, Tim L. (ed). Nicaragua: A Country Study - Area Handbook Series. New York: Library Of Congress, 1994. Print. Originally published as an Area Handbook, I used this source for any specific questions about Nicaragua's complete history, the social and economic structure. It also includes sections on home/family life in Nicaragua and a history of agricultural practices.
Mintz, Sidney, and Christine Du Bois. "The Anthropology of Food and Eating." Annual Review of Anthropology 31 (2002): 99-119. Print.
Northcutt, Wayne. The Regions of France: A Reference Guide to History and Culture. New York: Greenwood Press, 1997. Print. This guide gives a comprehensive overview of the history, economics, demographics, and modern culture of each department of France
Oliver, Raymond. Gastronomy of France. First edition. ed. Lyons, France: Wine And Food Society In Association With World Pub. Co, 1967. Print.
Rosenberg, Robin L.. Spain and Central America: Democracy and Foreign Policy (Contributions in Political Science). New York: Greenwood Press, 1992. Print. Start to finish history of Spanish/Central-American relations. As there's almost no extended focus on food, this is more general reading about colonialism and immigration than specific research.
Sollis, Peter. "The Atlantic Coast of Nicaragua: Development and Autonomy." Journal of Latin American Studies 21.3 (1989): 481-520. Print.
Thiesenhusen, William C.. Broken Promises: Agrarian Reform and the Latin American Campesino. Oxford: Westview Press, 1995. Print. Direct comparison of agricultural techniques and reforms in several Central and South American countries, including a section on agrarian reforms in Nicaragua.
Trubek, Amy B.. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press, 2000. Print. This book is a complete analysis of the birth of haute cuisine in France, as well as describing the application and role of haute cuisine within French society.
Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: Touchstone, 1996. Print. One of few sources I was able to find that focused on pre-classical cuisine and the development of Medieval French culture that didn’t include filler relating to the later periods. Instead of rushing through the more primitive side of French cuisine, this book delves into the monarchical era to examine French culture.
The only time to eat diet food is when you're waiting for the steak to cook
-Julia Child-
Abramson, Julia. "Cooking." Food Culture in France (Food Culture around the World). New York: Greenwood Press, 2006. 81-103. Print. Working from the Carolingian Erato modern day, Abramson's focus in this book is on the modern legacy of classical French law and customary practice. The chapter I read from this source was for the most part too modern for my research, although i was able to use some information.
Birn, Raymond. "Review: [untitled]." The Journal of Modern History 57.2 (1985): 360-361. JStor. Web. 4 May 2010. Birn wrote a brief review of La Varenne's "The French Cook", which gives an overview of the techniques he outlines and the general tone of La Varenne's cooking style.
Carrasco, David, and Scott Sessions. Daily Life of the Aztecs : People of the Sun and Earth/Online. TBA: Gem Online, 2002. Print.
Coe, Sophie D.. America's First Cuisines. 1 ed. Austin: University of Texas Press, 1994. Print.
Ferguson, Priscilla. "Is Paris France?." The French Review 73.6 (2000): 1052-1064. JStor. Web. 3 May 2010. I didn't find this source particularly useful; it was written more as a guide to France than as a document laying out the nation's history.
Ford, Jean. Latino Cuisine And Its Influence On American Foods: The Taste Of Celebration (Hispanic Heritage). Broomall: Mason Crest Publishers, 2005. Print. This book is really more about Americanized forms of Meso-American cuisine, but because it does mention the traditional styles before they were merged with American practices it'll be useful for my paper.
Fowler, Jr., William. The Cultural Evolution of Ancient Nahua Civilizations: The Pipil-Nicarao of Central America (Civilization of the American Indian Series). Oklahoma City: Univ Of Oklahoma Pr, 1989. Print.
Gosden, Chris. The Prehistory of Food: Appetites for Change (One World Archaeology). 1 ed. New York: Routledge, 1999. Print. In many of my sources, nutritional anthropology and cuisine progression has been only mentioned briefly in an article or book that deals primarily with the social impact of colonists. Only a few chapters of this extensive history of global cuisine relate directly to the Colombian-era Americas, but those that do place the focus on the agricultural and social trends that affected cuisine.
Helmuth, Chalene. Culture and Customs of Costa Rica (Culture and Customs of Latin America and the Caribbean). New York: Greenwood Press, 2000. Print. This article speaks directly about why Costa Rica is somewhat independent and unchanged compared to other Central American nations. While there is little emphasis on their cuisine, this book focuses on both the agricultural and landowning practices instituted by Spanish colonials as well as the lasting effects of these techniques.
Jacob, H.E.. Six Thousand Years of Bread: Its Holy and Unholy History. New York: Skyhorse Publishing, 2007. Print. Focusing explicitly on the role of bread in man's progress, this book describes in detail the specific role bread had in the formation and maintenance of the French nation.
Janick, Jules. "Hort 306 - Lectures 14-16." Purdue Agriculture - Horticulture and Landscape Architechture. N.p., n.d. Web. 3 May 2010. <http://www.hort.purdue.edu/newcrop/history/lecture14/lec14.html>. This site was especially useful in my research because it collected information about Mayan, Aztec, and Andean horticultural techniques/advances and compared the three all on the same page.
"Louis XIV." Encyclopædia Britannica. Encyclopædia Britannica Online School Edition. Encyclopædia Britannica, 2010. Web. 12 May 2010 <http://school.eb.com/eb/article-4293>.
Mancke, Elizabeth. "Early Modern Expansion and the Politicization of Oceanic Space." The Geographical Review 89 (1999): 1. Questia School. Web. 16 Apr. 2010. This journal features mostly information about the movement of Europeans into Atlantic waters. It documents the same time period as the Spanish explorations and conquests of the Americas.
Merrill, Tim L. (ed). Nicaragua: A Country Study - Area Handbook Series. New York: Library Of Congress, 1994. Print. Originally published as an Area Handbook, I used this source for any specific questions about Nicaragua's complete history, the social and economic structure. It also includes sections on home/family life in Nicaragua and a history of agricultural practices.
Mintz, Sidney, and Christine Du Bois. "The Anthropology of Food and Eating." Annual Review of Anthropology 31 (2002): 99-119. Print.
Northcutt, Wayne. The Regions of France: A Reference Guide to History and Culture. New York: Greenwood Press, 1997. Print. This guide gives a comprehensive overview of the history, economics, demographics, and modern culture of each department of France
Oliver, Raymond. Gastronomy of France. First edition. ed. Lyons, France: Wine And Food Society In Association With World Pub. Co, 1967. Print.
Rosenberg, Robin L.. Spain and Central America: Democracy and Foreign Policy (Contributions in Political Science). New York: Greenwood Press, 1992. Print. Start to finish history of Spanish/Central-American relations. As there's almost no extended focus on food, this is more general reading about colonialism and immigration than specific research.
Sollis, Peter. "The Atlantic Coast of Nicaragua: Development and Autonomy." Journal of Latin American Studies 21.3 (1989): 481-520. Print.
Thiesenhusen, William C.. Broken Promises: Agrarian Reform and the Latin American Campesino. Oxford: Westview Press, 1995. Print. Direct comparison of agricultural techniques and reforms in several Central and South American countries, including a section on agrarian reforms in Nicaragua.
Trubek, Amy B.. Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press, 2000. Print. This book is a complete analysis of the birth of haute cuisine in France, as well as describing the application and role of haute cuisine within French society.
Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: Touchstone, 1996. Print. One of few sources I was able to find that focused on pre-classical cuisine and the development of Medieval French culture that didn’t include filler relating to the later periods. Instead of rushing through the more primitive side of French cuisine, this book delves into the monarchical era to examine French culture.
The only time to eat diet food is when you're waiting for the steak to cook
-Julia Child-