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History of American Cuisine - Early Republic/Antebellum period

Bibliography

Works Cited Covey, Herbert C., and Dwight Eisnach. What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives. Santa Barbara, CA: Greenwood/ABC-CLIO, 2009. Print.

Fisher, John C., and Carol Fisher. Food in the American Military: a History. Jefferson, NC: McFarland &, 2011. Print.

Oliver, Sandra L. Food in Colonial and Federal America. Westport, CT: Greenwood, 2005. Print.

Opie, Frederick Douglass. Hog & Hominy: Soul Food from Africa to America. New York: Columbia UP, 2008. Print.

Schenone, Laura. A Thousand Years over a Hot Stove: a History of American Women Told through Food, Recipes, and Remembrances. New York: W.W. Norton, 2003. Print.

Williams, Jacqueline B. Wagon Wheel Kitchens: Food on the Oregon Trail. Lawrence, Kan.: University of Kansas, 1993. Print.