Bibliography
- Ackerman-Leist, Philip. Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems. Santa Rosa: Post Carbon Institute; Chelsea Green, 2013.
- Anderson, Benedict. Imagined Communities: Reflections on the Origin and Spread of Nationalism. 2nd ed. London: Verso, 1991.
- Appadurai, Arjun. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30, no. 1 (January, 1988): 3–24. doi:10.1017/S0010417500015024.
- Appadurai, Arjun. Modernity at Large: Cultural Dimensions of Globalization. Delhi: Oxford University Press, 1997.
- Ashcroft, Bill, Gareth Griffiths, and Helen Tiffin, eds. The Post-colonial Studies Reader. 2nd ed. London: Routledge, 2006.
- Baboian, Rose. The Art of Armenian Cooking. New York: Doubleday, 1971.
- Belasco, Warren. Appetite for Change: How the Counter-Culture Took on the Food Industry. New York: Pantheon, 1989.
- Bergholz, Max. “Thinking the Nation.” American Historical Review 123, no. 2 (April, 2018): 518–528. doi:10.1093/ahr/rhy002.
- Clowes, E.W. Russia on the Edge: Imagined Geographies and Post-Soviet Identity. Ithaca, NY: Cornell University Press, 2011.
- Corey, Helen. The Art of Syrian Cooking. New York: Doubleday, 1962.
- Elias, Megan J. Food on the Page: Cookbooks and American Culture. Philadelphia: University of Pennsylvania Press, 2017.
- Eren, Neşet. The Art of Turkish Cooking: Or, Delectable Delights of Topkapi. New York: Doubleday, 1969.
- Freidan, Betty. The Feminine Mystique. New York: W.W. Norton, 1963.
- Grew, Raymond. “Food and Global History.” In Food in Global History, edited by Raymond Grew, 1–29. Boulder, CO: Westview Press, 1999.
- Guy, Kolleen. “Imperial Feedback: Food and the French Culinary Legacy of Empire.” Contemporary French and Francophone Studies 14, no. 2 (March, 2010): 149–157. doi:10.1080/17409291003644248.
- Hall, Stuart. “Encoding/Decoding.” In The Cultural Studies Reader, edited by Simon During, 507–517. New York: Routledge, 2001.
- Harvey, David. The New Imperialism. Oxford: Oxford University Press, 2005.
- Hedden, Walter. How Great Cities Are Fed. Boston, MA: D.C. Heath and Company, 1929.
- Hekmat, Forough es-Saltaneh. The Art of Persian Cooking. New York: Doubleday, 1961.
- Horst, M., and B. Gaolach. “The Potential of Local Food Systems in North America: A Review of Foodshed Analyses.” Renewable Agriculture and Food Systems 30, no. 5 (October, 2015): 399–407. doi:10.1017/S1742170514000271.
- Howell, Sally. “Cultural Interventions: Arab American Aesthetics between the Transnational and the Ethnic.” Diaspora: A Journal of Transnational Studies 9, no. 1 (2000): 59–82. doi:10.1353/dsp.2000.0023. Spring.
- Jarmakani, Amira. Imagining Arab Womanhood: The Cultural Mythology of Veils, Harems and Belly Dancers in the US. Basingstoke: Palgrave-Macmillan, 2010.
- Kashdan, Harry. “Anglophone Cookbooks and the Making of the Mediterranean.” Food and Foodways 25, no. 1 (2017): 1–19. doi:10.1080/07409710.2017.1270646.
- Kashdan, Harry. “Jerusalem in London: Yotam Ottolenghi and Sami Tamimi’s Diasporic World.” Mashriq & Mahjar: Journal of Middle East and North African Migration Studies 6, no. 2 (2019). doi:10.24847/66i2019.228.
- Kloppenburg, Jack, John Hendrickson, and G. Stevenson. “Coming in to the Foodshed.” Agriculture and Human Values 13, no. 3 ( Summer, 1996): 33–42. doi:10.1007/BF01538225.
- Luce, Henry. “The American Century.” Life Magazine (February 17, 1941).
- Makdisi, Jean Said. Teta, Mother, and Me: Three Generations of Arab Women. New York: W.W. Norton, 2006.
- Mazda, Maideh. In a Persian Kitchen: Favorite Recipes from the near East. Rutland, VT: Charles E. Tuttle, 1960.
- McAlister, Melani. Epic Encounters: Culture, Media, and U.S. Interests in the Middle East since 1945. updated ed. Berkeley: University of California Press, 2005.
- Mink, Nicolaas. “It Begins in the Belly.” Environmental History 14, no. 2 (April, 2009): 312–322.
- Mintz, Sidney. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking, 1985.
- Nance, Susan. How the Arabian Nights Inspired the American Dream, 1790–1935. Chapel Hill: University of North Carolina Press, 2009.
- Nickles, Harry G. Middle Eastern Cooking. New York: Time-LIFE Books, 1969.
- Notaker, Henry. A History of Cookbooks: From Kitchen to Page over Seven Centuries. Berkeley: University of California Press, 2017.
- Nye, Joseph S., Jr. “The Changing Nature of World Power.” Political Science Quarterly 105, no. 2, July (1990): 177–192. doi:10.2307/2151022.
- Ott, Cindy. Pumpkin: The Curious History of an American Icon. Seattle: University of Washington Press, 2012.
- Pfoh, Emanuel. “Geografías Imaginadas, Práctica Arqueológica Y Construcción Nacional En Israel/Palestina.” Cuadernos De Antropología Social 39, July (2014): 39–62.
- Pilcher, Jeffrey. “The Embodied Imagination in Recent Writings on Food History.” The American Historical Review 121, no. 3, June (2016): 861–887. doi:10.1093/ahr/121.3.861.
- Ramazani, Nesta. Persian Cooking: A Table of Exotic Delights. New York: Quadrangle, 1974.
- Ray, Krishnendu. The Ethnic Restaurateur. London: Bloomsbury, 2016.
- Robson, Laura. “Memorialization and Assimilation: Armenian Genocide Memorials in North America.” Mashriq & Mahjar 4, no. 1 (2017): 59–85. doi:10.24847/44i2017.109.
- Roden, Claudia. A Book of Middle Eastern Food. New York: Alfred A. Knopf, 1972. Originally published in 1968 in the UK by Thomas Nelson & Sons Ltd.
- Rombauer, Irma and Rombauer, Marion Becker. The Joy of Cooking. 5th ed. Indianapolis: Bobbs-Merrill, 1964.
- Said, Edward. Orientalism. New York: Vintage, 1978.
- Smith-Howard, Kendra. Pure and Modern Milk: An Environmental History since 1900. New York: Oxford University Press, 2013.
- Soluri, John. Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the United States. Austin: University of Texas Press, 2005.
- Stiffler, Matthew Jaber. “Consuming Orientalism: Public Foodways of Arab American Christians.” Mashriq & Mahjar 2, no. 2 (2014): 111–138. doi:10.24847/22i2.
- Stiffler, Matthew Jaber. “‘serving Arabness’: Imagery and Imagination of Arab-Themed Restaurants.” In Arab American Aesthetics: Literature, Material Culture, Film, and Theatre, edited by Therí A Pickens, 63–85. New York: Routledge, 2018.
- Trubek, Amy. The Taste of Place: A Cultural Journey into Terroir. Berkeley: University of California Press, 2008.
- Trubek, Amy, Kolleen M. Guy, and Sarah Bowen. “Terroir: A French Conversation with A Transnational Future.” Contemporary French and Francophone Studies 14, no. 2 (March, 2010): 139–148. doi:10.1080/17409291003644206.
- Uvezian, Sonia. The Cuisine of Armenia. New York: Harper & Row, 1974.
- Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Washington: Island Press, 2010.