Online Extras Fall 2017


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Publications and Resources

Fall 2017 cover




The following online extras accompany the print version of the fall 2017 edition of the ​Forum​, the theme of which is Food.

"Sifting Out the Past" by Ken Albala

1. Anonimo Toscano (E. Faccioli, Arte della cucina, Milano 1966, vol. I, p. 21-57) http://www.staff.uni-giessen.de/gloning/tx/an-tosc.htm

2. Mulon, Marianne: Deux traités inédits d'art culinaire médiéval. In: Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux historiques et scientifiques. Année 1968: Actes du 93e Congrès national des Sociétés savantes tenu à Tours. Volume I: Les problèmes de l'alimentation. Paris 1971, 369-435; the text of the Liber de coquina on p. 396-420. http://www.staff.uni-giessen.de/gloning/tx/mul2-lib.htm

3. See Serventi and Sabban, Pasta: The Story of a Universal Food (NY: Columbia University Press, 2003).

4. Start with a good survey such as Terence Scully, The Art of Cookery in the Middle Ages (University of Rochester Press, 1995).

 

"Growing Pains: Small Farms, Big Problems Amidst Commercial Acreage in Iowa" by Brandi Janssen

1. Food miles are a way to measure how far food must travel to reach the consumer to account for the environmental impact of global food production and distribution.

2. The stories shared here were collected during the course of a qualitative research project; pseudonyms are used for all farmer’s names to ensure confidentiality.

3. Malathion is an insecticide in the organophosphate chemical family. It is used in agricultural and household settings to kill a wide variety of insect pests.

 

"All in Good Taste: The Victorian Wedding Breakfast" by Claire Stewart

https://www.theknot.com/content/average-wedding-cost-2016

2 Mark McWilliams, Culinary Aesthetics and Practices in Nineteenth-Century American Literature (New York: Palgrave Macmillan, 2009), 37.  

3 Cathy Luchetti, Home on the Range: A Culinary History of the American West (New York: Villard Books, 1993), 156

4 Nichola Fletcher, Charlemagne’s Tablecloth: A Piquant History of Feasting (New York: St. Martin’s Press, 2005), 153.

5 Leslie Brenner, American Appetite: The Coming Age of a National Cuisine, (New York, Perennial, 2000), 233.

6 Carol McD.Wallace, All Dressed in White: The Irresistible Rise of the American Wedding (New York: Penguin Books, 2004), 213.

7 Wallace, 213.

8 New York Times, “Paget-Whitney Wedding” November 13, 1895, p. 1

9 Eliza Leslie, The Ladies Guide to True Politeness and Perfect Manners, (Philadelphia: T.B. Peterson & Bros., 1864), 306

10 Daisy Eyebright, Manual of Etiquette, with Hints on Politeness and Good Breeding, (Philadelphia: David McKay Publisher, 1873), 82.

11 Frederick Warne & Co., Modern Etiquette in Public and Private, (London: Frederick Warne & Co., circa 1887), 92

12 Martine, Martine’s Hand-Book of Etiquette, and Guide to True Politeness, 67.

13 Martine, 67.

14 Smiley’s guide also informed readers that “this is not the age of heavy dinners nor heavy decorations.” This advice was followed by seven illustrated pages of napkin folds, including the “double horn of plenty,” which, it suggested, could be filled with flowers or ribbons. Other pages described how to create an imitation lake on one’s dinner table, complete with snowdrifts fashioned out of torn wool, enhanced by fairy lights and greenery. Garnishing food got its own chapter.

15 Martine, 71.

16 Martine, 71

Bibliography

Brenner, Leslie. American Appetite: The Coming Age of a National Cuisine. New York: Perennial,    2000.

Cable, Mary. American Manners and Morals. New York: American Heritage Publishing, 1969.

Cooke, Maud C. Social Life, or the Manners and Customs of Polite Society. Buffalo, NY:  Matthews-Northrup Co., 1896.

Eyebright, Daisy. Manual of Etiquette, with Hints on Politeness and Good Breeding. Philadelphia: David McKay Publisher, 1873. 

Fletcher Nichola. Charlemagne’s Tablecloth: A Piquant History of Feasting. New York: St. Martin’s Press, 2005.

Hartley, Florence. The Ladies’ Book of Etiquette, and Manual of Politeness. Boston: G.W. Cottrell, Publisher, 1860. 

Homberger, Eric. Mrs. Astor’s New York: Money and Social Power in a Gilded Age. New Haven: Yale University Press, 2002.   

Leslie, Eliza. The Ladies Guide to True Politeness and Perfect Manners. Philadelphia: T.B. Peterson & Bros., 1864.

Luchetti, Cathy. Home on the Range: A Culinary History of the American West. New York: Villard Books, 1993.

Martine, Arthur. Martine’s Hand-Book of Etiquette, and Guide to True Politeness. New York: Dick and Fitzgerald, 1866.

McWilliams, Mark. “Conspicuous Consumption: Howell, James, and the Gilded Age Restaurant,” in Culinary Aesthetics and Practices in Nineteenth-Century American Literature,” edited by Elbert, Monika & Marie Drews, 35-52. New York: Palgrave Macmillan, 2009.

Modern Etiquette in Public and Private, London, Frederick Warne & Co., circa 1887.

Smiley Publishing Company, ed., Smiley’s Cook Book and Universal Household Guide. Chicago, IL: J.B. Smiley, 1901.

Wallace, Carol Mc D. All Dressed in White: The Irresistible Rise of the American Wedding. New York: Penguin Books, 2004. 

 

"Waste Not, Want Not" by Laura Lorentzen and Kim Spaccarotella

Works Cited

Brook Lyndhurst. 2007. Food Behavior Consumer Research --- Findings from the quantitative survey (Briefing Paper UK: WRAP). Retrieved from http://www.wrap.org.uk/sites/files/wrap/Food%20behaviour%20consumer%20research%20quantitative%20jun%202007.pdf

Food and Drug Administration. 2017. Changes to the Nutrition Facts Label. Retrieved from https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Labelingutrition/ucm385663.htm

Gomez, P, & Torelli, C.  2015.  It’s not just numbers:  cultural identities influence how nutrition information influences valuation of foods.  Journal of Consumer Psychology. 25(3): 404-415.

Koziol, M. 2017, March/April. Measure up but how much does food drink? Popular Science. 2/6:16.

The National Academies of Science, Engineering and Medicine.  2010.  Front- of- package nutrition rating systems and symbols:  phase I report.  Retrieved from https://www.nap.edu/read/12957/chapter/4#20

Qi, D & Roe, B. 2016.  Household food waste:  multivariate regression and principle components analysis of awareness and attitudes among U.S. consumers.  PLoS One. 11(7): e0159250. doi:10.1371/journal.pone.0159250

Stancu, V, Hangaard P & Lahteenmaki L. 2016. Determinants of consumer food waste behavior: two routes to food waste. Appetite. 96:7-17.

Strom, S. 2017, February 15.  Sell by? Use by? Grocery industry moves to simplify labels. The New York Times. Retrieved from http://www.nytimes.com

Buzby, J, Well, H, & Hyman, J. 2014, February. United States Department of Agriculture.  “The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and consumer Levels in the United States.” Retrieved from http://www.endhunger.org/PDFs/2014/USDA-FoodLoss-2014-Summary.pdf

United States Department of Agriculture. 2016. December. Food Safety and Inspection Service. Food Safety Information. “Food Product Dating.” Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact- sheets/food-labeling/food-product-dating/food-product-dating   

Wansink, B, & van Ittersum, K.  2015. Portion size me:  plate-size induced consumption norms and win-win solutions for reducing food waste and intake. Journal of Experimental Psychology: Applied. 19(4): 320-332.

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