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Garnsey P. 1999. Food and Society in Classical Antiquity. Cambridge University Press. [history; food availability; nutritional status; Europe]

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Guy K. 2003. When Champagne Became French: Wine and the Making of a National Identity. Johns Hopkins University Press. [history; food and place; symbol and meaning; branding; nationality; marketing; Europe; France]

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Kelleher M. 1997. The Feminization of Famine: Representations of Women in Famine Naratives. Duke University Press. [images and symbols; famine; gender; history; Europe; South Asia; Ireland; India; Bengal]

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Rabinovich M. 1992. Ethnological Studies in the Traditional Food of the Russians, Ukrainians and Byelorussians between the 16th and 19th Centuries: State of Research and Basic Problems. In European Food History: A Research Review. HJ Teuteberg, ed. pp. 224-235. [history; Europe]

Rebora G. 2001. Culture of the Fork: A Brief History of Food in Europe. Columbia University Press. [history; food habits; food supply; cookery; Europe]

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Saffron I. 2002. Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy. Broadway Books. [foodstuffs; contemporary trade; environment; pollution; history; Europe; Western Asia; Caspian Sea]

Scally RJ. 1995. The End of Hidden Ireland: Rebellion, Famine and Emigration. Oxford University Press. [history; disaster; Europe]

Scharer MR, Fenton A. 1998. Food and Material Culture: Proceedings of the Fourth Symposium of the International Commission for Research into European Food History. Tuckwell Press. [collected papers; food processing; kitchen appliances; tableware; industrial production; food preservation; Europe]

Schmid Neset TS. 2004. Reconstructing Swedish Food Consumption from Hospital Diets after 1870. Ecology of Food and Nutrition 43(3):149-179. [history; food use; ecology; environmental impact; Europe]

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Schwartz J. 1991. The Great Food Migration. Newsweek 118:58-62. [history; diffusion; food use; Europe; North American Indians]

Smith REF, Christian D. 1984. Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge University Press. [history; food habits; foodways; food use; cookery; Europe; Eurasia; Russia; Soviet Union]

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Spencer C. 2003. British Food: An Extraordinary Thousand Years of History. Columbia University Press. [history; ethnic food habits: English, Scottish, Welsh; cookery; Europe; United Kingdom]

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Sussman GD. 1982. Selling Mother's Milk the Wet-Nursing Business in France 1715-1914. [history; lactation; infant feeding; Europe; France]

Terrio S. 2000. Crafting the Culture and History of French Chocolate. University of California Press. [food use; cacao; chocolatiers; manufacture; Europe; Basque; France]

Teuteberg HJ. 1975. The General Relationship between Diet and Industrialization. In European Diet from Pre-Industrial to Modern Times. E Forster, R Forster, eds. [history; food habit change; Europe]

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Trubek A. 2000. Haute Cuisine: How the French Invented the Culinary Profession. University of Pennsylvania Press. [culture history; cookery; 19th century; Europe; France]

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Ungar RW. 2004. Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press. [history; foodstuffs; Europe]

Visser M. 1987. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal. Grove Press. [Europe; england; taboos and avoidances; history; mythology; dinning]

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Waterlow JC. 1989. Diet of the Classical Period of Greece and Rome. European Journal of Clinical Nutrition 43(Supplement 2):3-12. [history; Europe; Greece; Rome]

Wheaton B. 1983. Savoring the Past: The French Kitchen and Table from 1300 to 1789. University of Pennsylvania Press. [history; Europe; France]

Wilkins J. 2001. Eating a L'ancienne, the Lesson of Galen. Petits Propos Culinaires 68:18-28. [history; Europe]

Wilson A. 1973. Food and Drink in Britain: From the Stone Age to Recent Times. Constable. [food history; Europe; Great Britain]

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Wright CA. 1999. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More Than 500 Recipes. William Morrow. [history; cookery; Europe; Middle East; North Africa]

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