Sources for Teaching and Research

Videos and Podcasts used in Foodways and Humanities Courses

The History of Chocolate

The Journey of New World Foods on the When Worlds Collide website.

Short video with Sidney Mintz, talking about sugar history.

The White Plague – milk was once dangerous to consume, especially for urban dwellers. The narration is a bit odd, but the message is accurate, and interesting.

  State of the Planet’s Oceans (cod) – short video about the decimation of a cod fishery. The story is just an introduction of a fascinating story.

  Reviving an Heirloom Corn that Packs More Flavor and Nutrition – a short story about a revival of a corn (New England 8-row corn) that has almost disappeared, and was cultivated by Native Americans.

The Price of Sugar (preview) This ~13 minute video of outtakes from the full-length film. The film looks at labor conditions among Haitian cane workers.

Plants and People: Cotton, Sugar and Quinine. This is a long video (60+ minutes), and is a lecture.

Books and Articles used in Foodways and Humanities Project Courses 

Alfred Crosby, The Columbian Exchange (brief abstract)

Rachel Laudan and Jeffrey Pilcher,  Chiles, Chocolate, and Race in New Spain: Glancing Backward to Spain or Looking Forward to Mexico? Eighteenth Century Life, Volume 23, n.s. 2, 1995

Marcy Norton, Sacred Gifts, Profane Pleasures A History of Tobacco and Chocolate in the Atlantic World (Ithaca: Cornell University Press, 2010) – I used this book to prepare my presentations to the class. In a course where I could spend more time on the colonial era, I would assign a few chapters (MJE)

William Grimes, Appetite City (New York: Northpoint Press, 2011) – This is a very accessible surface-level introduction to the food history of New York. Since I taught the course, Cindy Lobel’s Urban Appetites has been published (see below) and I would probably use that now to teach antebellum urbanization and changing food systems (MJE).

Jessica B. Harris, High on the Hog: A Culinary Journey from Africa to America (London: Bloomsbury, 2012) – This is a really accessible and useful introduction to African-American food history.  I assigned two chapters at different points in the semester (MJE)

Cindy Lobel, Urban Appetites (Chicago: University of Chicago Press, 2014) – This is a great comprehensive study of markets and dining in New York in the nineteenth century that is sensitive to how food history fits into urban history. It had not been published when I taught my course. Now that it has, I would assign several chapters (MJE)

James McWilliams, A Revolution in Eating (New York: Columbia University Press, 2007) – This is an excellent book for teaching students about how people adapt their foldaways to their resources. I assigned two chapters at different points in the semester.  It pairs really well with High on the Hog for a focus on adaptation of foldaways to resources. (MJE)

Andrew Smith, Starving the South (New York: St. Martin’s Press) – This is a very useful resource for re-configuring how we usually teach the Civil War. I assigned one chapter, but in a course with more advanced readers, I would assign the whole book because it is short and accessibly written. (MJE)


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