by Redcliffe N. Salaman (1985)
A reissue of a scholarly classic considers the influence of the potato on the social structure and economy throughout history wherever men adopted it as a mainstay of their diets. (From Amazon)
L.A. Clarkson and E. Margaret Crawford
This text traces the history of food and famine in Ireland. The authors explore the economic and social forces which have lain behind changes in diet, as well as the more personal motives of taste, preference, and nutrition.
Meredith Sayles Hughes and Tom Hughes
Relates the history and describes the use and production of such roots and tubers as potatoes, yams, cassava, carrots, beets, turnips, radishes, and parsnips. Includes recipes.
Sylvia Whitman
A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.
William D. Schanbacher
This book argues that our current global food system constitutes a massive violation of human rights. Through numerous case studies, the book examines critical issues of global trade and corporate monopolization of the food industry, while examining the emerging social justice movements that seek to make food sovereignty the model for battling hunger.