Cooked - A Natural History of Transformat Part 30

---, and Anne Machung. The Second Shift. New York: Penguin Books, 2003.

Java, Jennifer, and Carol M. Devine. "Time Scarcity and Food Choices: An Overview." Appet.i.te 47 (2006): 196204.

Larson, Nicole I., et al. "Food Preparation by Young Adults Is a.s.sociated with Better Diet Quality." Journal of the American Dietetic a.s.sociation. Vol. 106, No. 12, December 2006.

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

Pollan, Michael. "Out of the Kitchen, Onto the Couch." New York Times Magazine, August 2, 2009.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Modern Library, 2001.

---. Something from the Oven: Reinventing Dinner in 1950's America. New York: Viking, 2004.

On Trends in American Eating and Cooking Habits

See the Web site of NPD, Harry Balzer's market research firm: https://www.npd.com/wps/portal/npd/us/industryexpertise/food. See also the U.S. Bureau of Labor Statistics "American Time Use Survey": http://www.bls.gov/tus/.

Cutler, David, et al. "Why Have Americans Become More Obese?" Journal of Economic Perspectives. Vol. 17, No. 3 Summer (2003): 93118. Cutler attributes part of the increase in obesity to a decrease in the time spent preparing food.

Gussow, Joan Dye. "Does Cooking Pay?" Journal of Nutrition Education 20,5 (1988): 22126.

Haines, P. S., et al. "Eating Patterns and Energy and Nutrient Intakes of US Woman." Journal of the American Dietetic a.s.sociation 92, 6 (1992): 698704, 707.

On the Chemistry of Flavor, Including Umami and Phytochemicals

Beauchamp, Gary K. "Sensory and Receptor Responses to Umami: An Overview of Pioneering Work." American Journal of Clinical Nutrition 90 (suppl) (2009): 723S27S.

Block, E. "The Chemistry of Garlic and Onions." Scientific American 252 (1985): 11419.

Blumenthal, Heston, et al. Dashi and Umami: The Heart of j.a.panese Cuisine. Tokyo: Kodansha International, 2009.

Chaudhari, Nirupa, et al. "Taste Receptors for Umami: The Case for Multiple Receptors." American Journal of Clinical Nutrition 90, 3 (2009): 738S42S.

Gladwell, Malcolm. "The Ketchup Conundrum." New Yorker, September 6, 2004.

Griffiths, Gareth. "Onions-a Global Benefit to Health." Phytotherapy Research 16 (2002): 60315.

Kurlansky, Mark. Salt: A World History. New York: Penguin Books, 2003.

Kurobayashi, Yoshiko, et al. "Flavor Enhancement of Chicken Broth from Boiled Celery Const.i.tuents." Journal of Agriculture and Food Chemistry, 56 (2008): 51216.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

Rivlin, Richard S. "Historical Perspective on the Use of Garlic" in Recent Advances in the Nutritional Effects a.s.sociated with the Use of Garlic as a Supplement, proceedings of a conference published as a supplement to The Journal of Nutrition, 2009.

Rogers, Judy. The Zuni Cafe Cookbook. New York: W. W. Norton, 2002. Be sure to read her brilliant short essay on "salting early," pp. 3538.

Rozin, Elisabeth. Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines. New York: Penguin Books, 1992.

---. The Universal Kitchen. New York: Viking, 1996.

Sherman, Paul W., and Jennifer Billing. "Darwinian Gastronomy: Why We Use Spices." BioScience, Vol. 49, No. 6 (June 1999): 45363.

Vitali, Benedetta. Soffritto: Tradition and Innovation in Tuscan Cooking. Berkeley: Ten Speed Press, 2004. Benedetta was one of Samin's teachers in Italy.

On the Element of Water

Bachelard, Gaston. Water and Dreams: An Essay on the Imagination of Matter. Dallas: Pegasus Foundation, 1983.

PART III: AIROn the History of Wheat, Milling, and Bread

Belasco, Warren J. Appet.i.te for Change: How the Counterculture Took on the Food Industry. Ithaca, NY: Cornell University, 2006. Good on the symbolism of white and brown bread in the 1960s.

Braudel, Fernand. The Structures of Everyday Life: Civilization and Capitalism 15th18th Century. Vol. 1. New York: Harper & Row. 1981. See part 2, "Daily Bread."

David, Elizabeth. English Bread and Yeasty Cookery. Newtown, MA: Biscuit Books, 1994. Very good on the history of milling in England.

Drummond, J.G., and Anne Wilbraham. The Englishman's Food: A History of Five Centuries of English Diet. London: Jonathan Cape, 1939.

Eisenberg, Evan. The Ecology of Eden: An Inquiry into the Dream of Paradise and a New Vision of Our Role in Nature. New York: Vintage, 1999. The first few chapters offer a wonderful account of the coevolution of gra.s.ses and humankind.

Graham, Sylvester. Treatise on Bread and Bread-Making. Boston: Light & Stearns, 1837. In case you thought nutritional fads were something new in America.

Jacob, H.E., and Peter Reinhart. Six Thousand Years of Bread. New York: Skyhorse Publishing, 2007.

Kahn, E.J. "The Staffs of Life: Part III, Fiat Panis," New Yorker, December 17, 1984. This notorious series on grains is often mocked as a symbol of the "old" New Yorker at its most irrelevant-but I found it fascinating.

Kaplan, Steven Laurence. Good Bread Is Back: A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It. Durham, NC: Duke University, 2006. Valuable for his account of the rise of white bread and the revival of sourdoughs.

Mann, Charles C. 1493: Uncovering the New World Columbus Created. New York: Knopf, 2011. In chapter 8, "Crazy Soup,? Mann tells the story of how the conquistadors brought wheat to the New World, p. 281.

Manning, Richard. Against the Grain: How Agriculture Has Hijacked Civilization. New York: North Point Press, 2004.

---. Gra.s.sland: The History, Biology, and Promise of the American Prairie. New York: Penguin Books, 1997. Manning recounts how the American prairie was transformed from gra.s.slands to wheat fields.

Marchant, John, et al. Bread: A Slice of History. Charleston, SC: History Press, 2009.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. See his chapter on bread history and technique.

Rubel, William. Bread: A Global History. London: Reaktion Books, 2011.

Standage, Tom. An Edible History of Humanity. New York: Walker & Co., 2009.

Storck, John, and Walter Dorwin Teague. Flour for Man's Bread: A History of Milling. Minneapolis: University of Minnesota, 1952.

Tudge, Colin. So Shall We Reap: What's Gone Wrong with the World's Food-and How to Fix It. London: Penguin Books, 2003. A good account of wheat's evolution.