Food Studies Websites

https://arianagunderson.com/home/

http://alicia-kennedy.com/

https://rootscuisine.org/

https://thesifter.org/

https://thejemimacode.com/

https://tacoliteracy.com/

https://emilycontois.com/

https://afroculinaria.com/

https://www.vanessagarciapolanco.com/resources

https://asweethistory.com/

https://thefoodtruckscholar.com/

https://foodbloggerconference.org/

http://foodfamilyephemera.blogspot.com/

http://eatwithnia.com/

http://foodfatnessfitness.com/

https://www.modernafricantable.com/blog/

Public History

https://www.historiansatthemovies.com/

https://matthewgabriele.wordpress.com/portfolio/drinking-historians/

http://americanstudier.blogspot.com/

https://womenalsoknowhistory.com/

http://www.crusadeforthevote.org/woman-suffrage-timeline-18401920

http://www.hawaiihistory.org/

https://benfranklinsworld.com/


Academic Organizations/Publications

https://nepca.blog/

https://www.oxfordsymposium.org.uk/

https://gradfoodstudies.org/

https://afhvs.wildapricot.org/

http://www.food-culture.org/

https://gastronomica.org/

https://contingentmagazine.org/

https://nursingclio.org/


Cultural Heritage Resources

https://collections.si.edu/search/

https://www.masshist.org/

https://guides.library.kapiolani.hawaii.edu/olelo

https://www.americanantiquarian.org/

https://www.americanancestors.org/jhc

https://www.hawaiiponoi.info/mai-poina

https://www.nps.gov/reer/index.htm

https://rmc.library.cornell.edu/homeEc/timeline.html

https://www.folger.edu/folger-institute

https://www.folger.edu/before-farm-to-table-early-modern-foodways-cultures

https://d.lib.msu.edu/fa/

https://www.digitalcommonwealth.org/

https://www.findagrave.com/

https://law-hawaii.libguides.com/hawaiilegalhistory

Textual Analysis/ Digital Humanities Tools

HaithiTrust - Digitized Books (may need institutional access)

WorldCat - Library Catalog Search

Timeline JS - Timeline Tool

Tropy - Research jpg and pdf organizational tool

Voyant - Textual Analysis

AntConc - Concordance Tool

Tableau Public - Visualizations Tool

Workflowy - Organization Tool (I use the paid version)

Zotero-Bibliography Tool

DH/DS Resource Site

Boston University Resources

https://library.bu.edu/theses

https://sites.bu.edu/gastronomyblog/

BU Gastronomy Cookbook Library


Workflow

Data Science Initial Workflow

  • Identify the Main Objective

    1. Identify and Identity goals and criteria for success

    2. Create a set of questions for identifying correct dataset

      1. Use WorldCat to find physical copies of the books and arrange to visit the books observing the rules of the various institutions.

        1. Explore Cookbooks

        2. Use https://voyant-tools.org/ to find initial word trends

        3. Use AntConc to start analyzing data such as common word clusters, frequency. Keep notes and start documenting your workflow.

        4. Start comparing cookbooks in AntConc.

  • Acquiring the Data

    1. Identify the "right" data sets

      1. Visit multiple copies of the book, observing evidence of use, understand that generally library copies are nice, note the physical elements of the book, annotations, take reference photographs if possible. Understand that you may not be able to revisit the book and this may be your only opportunity to work with the physical object.

    2. Import data and set up local or remote data structure

      1. Carefully name your folders and files.

        1. Develop a folder system for the reference photographs and PDF’s.

      2. Determine most appropriated tools to work with data

        1. Use Tropy to manage reference photographs and PDF’s, taking time to input the necessary metadata

      3. Look for a .txt version of the book through Hathi Trust

      4. If only a pdf version exists use Adobe Acrobat or other program to create a txt version of the book, and clean up the resulting file, this takes a long time and don’t panic.

      5. Carefully name your txt files.

      6. Clean up the text

      7. Download AntConc

      8. Import file to AntConc and start looking for errors in the txt document.

      9. Correct the errors in .txt document and re-open to AntConc.

      10. Carefully Copy and Paste the word list and frequency from AntCon Word List tab to Google Sheets, this cannot be done as one action, creating two columns. Each column needs to be copied and pasted separately. This might be a better time to filter out Stop Words.

        1. Google Sheets over Excel or Numbers because of how it interacts with Tableau Public

      11. At this stage each cookbook had its own sheet in a Google Sheet workbook, it was a challenge to keep the column headings consistent across the worksheets.

      12. Create a controlled vocabulary to populate details about the words in the Google Sheets and develop drop-down menus for the columns.

      13. Work on the Google Sheets spreadsheet with the AntConc application open and a PDF of the cookbook on separate screens if possible

      14. Start cleaning the data, combining duplicate words such as “apple” and “apples,” make sure to update the frequency column as words are combined.

      15. Start coming up with descriptors to use to code the data. I found that using multiple columns to define each word was helpful. Same columns on each sheet -Column headings- and develop a dropdown menu for each column.

      16. Develop a system for managing terms that consist of two or more words such as “corn bread” or “Mrs A.F. Judd” this may involve using the Clusters tab in AntConc

      17. At this stage, I combined the sheets into one sheet and developed a metrics sheet to track my progress.

      18. Add an additional cookbook to the analysis to test the workflow and controlled vocabulary.

  • Parse the data

    1. Decide what text you want to include in your analysis, Chapter Headers, Index. Delete the unwanted text before saving the file.

    2. As you are exploring other cookbooks, download and save the files as .txt files whenever possible.

    3. Allow yourself to feel occasionally frustrated throughout this whole experience

    4. Be careful of version control of Excel workbook

  • Mine the Data

    1. Determine Sampling methodology and sample data

    2. Format clean, slice, and combine data in Excel

      1. Learn about and decide how to handle Stop Words

        1. Develop a method to describe words you plan to exclude from the analysis.

      2. Document the additional questions you have of the text as you clean up the workbook

    3. Create Necessary derived columns from the data (new data)

    4. Take a break and exercise daily.

  • Refine the Data

    1. Identify trends and outliers

    2. Apply descriptive and inferential statistics

    3. Document and transform Data

      1. Start coding, don’t panic when the descriptors need to change, make sure to make the same changes in each sheet, dropdown menu useful.

      2. Clear your head as needed.

    4. Research unfamiliar terms, don’t assume that it is a nonsense term, such as “brewis”. It may be an important fish dish.

    5. Don’t panic, you will find more questions the more words you process

  • Build a Data Model

    1. Select Appropriate Model

      1. Sign up for a Tableau Public account, download application.

        1. Watch instructional videos for Tableau Public

        2. Explore how others use Tableau Public at Gallery-Viz of the Day.

        3. Import the spreadsheet in to Tableau Public, and start making visuals to compare the texts, understand that to save visualizations you need to make them public.

      2. Remember to hydrate

    2. Build Model

    3. Evaluate and Refine model

      1. Find mistakes in your Spreadsheet.

      2. It may be helpful to look at the workbooks in Open Refine to look at the workbook differently

      3. Read training materials on Open Refine to determine if it will help

      4. Upload new spreadsheets to Tableau Public as needed. My page is Here

      5. Don’t Panic

      6. Revisit your excel sheet to make changes, this will be a constant back and forth between Excel and Tableau Public while also looking at the PDF’s of the text and the AntConc xxx of the text.

      7. Continue cleaning up your data

      8. Update your Tableau Dashboards as needed, through linking spreadsheet and updating Tableau Public

      9. Update your Tableau Dashboards as needed, through linking spreadsheet and updating Tableau Public

        1. Learn how to update the viz’s without needing to rebuild all of the viz’s

      10. Eat meals/snacks as needed throughout this process.

  • Present the Results

    1. Summarize findings with narrative, storytelling techniques

    2. Make PDFs of viz’s for reports as needed

    3. Present limitations and assumptions of your analysis

    4. Identify follow up problems and questions for further analysis

  • Use Antconc to explore other cookbooks.


    My Contact Information

  • Acton, Eliza. 1860. Modern Cookery for Private Families: Reduced to a System of Easy Practice, In a Series of Carefully Tested Receipts, In Which The Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained. London: Longman, Green, Longmans, and Roberts.http://catalog.hathitrust.org/api/volumes/oclc/232009117.html

  • Adler, Jacob, and Robert M. Kamins. 1984. “The Political Debut of Walter Murray Gibson.” The Hawaiian Journal of History 18 (January): 96.

  • Albala, Ken. 2012. “Cookbooks as Historical Documents.” In The Oxford Handbook of Food History, edited by Jeffrey M. Pilcher, 1:227–40. Oxford: Oxford University Press. https://doi.org/10.1093/oxfordhb/9780199729937.013.0013.

  • American Home Economics Association. 1920. Bulletin of the American Home Economics Association. 6 (1).

  • Anthony, L. 2019. “AntConc (Version 3.5.8)” Computer Software. Tokyo: Waseda University. Accessed July 13, 2020. https://www.laurenceanthony.net/software.

  • Barrows, Anna. 2000. “1st Lake Placid Conference 19-25 September, 1899 [Reprint].” Journal of Family and Consumer Sciences. 92 (1): 3.

  • Appadurai, Arjun. 2016. “Society for Comparative Studies in Society and History How to Make a National Cuisine : Cookbooks in Contemporary India How to Make a National Cuisine : Cookbooks in Contemporary India.” Society and History 30 (1): 3–24.

  • Appelbaum, Stanley. 2012. The Chicago’s World Fair of 1893: A Photographic Record. Mineola: Dover Architectural.

  • Askman, Douglas V. 2015. “Remembering Lili‘uokalani: Coverage of the Death of the Last Queen of Hawai‘i by Hawai‘i’s English-Language Establishment Press and American Newspapers.” Hawaiian Journal of History 49 (1): 91–118. https://doi.org/10.1353/hjh.2015.0008.

  • Bartholomew D.P., Hawkins R.A., and Lopez J.A. 2012. “Hawaii Pineapple: The Rise and Fall of an Industry.” HortScience HortScience 47 (10): 1390–98.

  • Berkeley Food Institute. 2018. “Food and Agriculture Courses.” Berkeley Food Institute. 2018. https://food.berkeley.edu/foodscape/academic-units/food-and-agriculture-courses/.

  • Berndt, Sarah. 2017. “‘When Science Strikes the Kitchen, It Strikes Home’: The Influence of Sarah Tyson Rorer in the Progressive Era Kitchen, 1880-1915.” PhD Thesis. https://search.proquest.com/docview/1958951536.

  • Bethel Public Library. 2018. “Maria Parloa – Bethel Public Library.” Maria Parloa – Bethel Public Library. Accessed March 5, 2020. https://www.bethellibrary.org/history/maria-parloa/.

  • Charlotte Biltekoff (2002) “Strong Men and Women are not Products of Improper Food”: Domestic Science and the History of Eating and Identity, Journal for the Study ofFood and Society, 6:1, 60-69, DOI: 10.2752/152897902786732635

  • Biltekoff, Charlotte. 2013. Eating Right in America: The Cultural Politics of Food and Health. Durham: Duke University Press Books.

  • Bollini, Mario, Stefanie Tellex, Tyler Thompson, Nicholas Roy, and Daniela Rus. n.d. “Interpreting and Executing Recipes with a Cooking Robot.” http://people.csail.mit.edu/mbollini/bakebotplanning.mp41.

  • “Book Review: First Principles of Household Management and Cookery. A Text-Book for Schools and Families.” 1880. Newengljeduc New England Journal of Education 11 (7): 106.

  • Bottéro, Jean, and Jean Bottero. 1987. “The Culinary Tablets at Yale.” Journal of the American Oriental Society 107 (1): 11. https://doi.org/10.2307/602948.

  • Bower, Anne L. 1997. “Cooking Up Stories: Narrative Elements on Community Cookbooks.” In Recipes for Reading: Community Cookbooks, Stories, Histories, edited by Anne L. Bower, 29–50. Amherst: University of Massachusetts Press.

  • Bowers, Katherine. “DSC #6: Voyant’s Big Day.” The Data-Sitters Club, September 15, 2020. https://datasittersclub.github.io/site/dsc6/

  • Bullock, April. 2012. “The Cosmopolitan Cookbook: Glass, Taste, and Foreign Foods in Victorian Cookery Books.” Food, Culture and Society 15 (3): 437–454. https://doi.org/10.2752/175174412X13276629245966.

  • Casper, Scott E., Jeffrey D. Groves, Stephen W. Nissenbaum, Michael Winship, and David D. Hall. 2014. The Industrial Book, 1840-1880. Vol. 3. A History of the Book in America. Chapel Hill: University of North Carolina Press.

  • Cassedy, Steven. 2014. Connected : How Trains, Genes, Pineapples, Piano Keys, and a Few Disasters Transformed Americans at the Dawn of the Twentieth Century. Stanford: Stanford University Press.

  • Chapin, Helen Geracimos. 1996. Shaping History: The Role of Newspapers in Hawai`i. Honolulu: University of Hawai`i Press.

  • Choy, Sam. 2002. Sam Choy’s Polynesian Kitchen: More than 150 Authentic Dishes from One of the World’s Most Delicious and Overlooked Cusines. New York: Hyperion.

  • Coe, Alexis. 2020. You Never Forget Your First: A Biography of George Washington. New York: Viking.

  • Collingham, E. M. 2007. Curry: A Tale of cooks and conquerors. Oxford: Oxford University Press.

  • Culver, Carody. 2013. “My Kitchen, Myself: Constructing the Feminine Identity in Contemporary Cookbooks.” M/C Journal. 16 (3). http://journal.media-culture.org.au/index.php/mcjournal/rt/printerFriendly/641/0.

  • Dabagh, Jean L., and Suzanne Espenett Case. 1988. Central Union Church, 1887-1988, Honolulu, Hawaii: One Hundred and One Years. Honolulu: The Central Union Church.

  • Danky, James P. 1998. Print Culture in a Diverse America. Urbana: University of Illinois Press.

  • Dare, Shirley, Rose Terry Cooke, Marion Harland, Catherine Owen, and Maria Parloa. 1889. “Is Housekeeping a Failure?” The North American Review 148 (387): 243–60.

  • Lang, Anouk. 2020. “DSC #4: AntConc Saves the Day” The Data Sitters Club. Accessed July 14, 2020. https://datasittersclub.github.io/site/dsc4/

  • Desmond, Jane C. 2004. Staging Tourism: Bodies on Display from Waikiki to Sea World. Chicago: University of Chicago Press.

  • Diamond, Heather A. 2008. American Aloha: Cultural Tourism and the Negotiation of Tradition. Honolulu: University of Hawai`i Press.

  • Edge, John T. 2009. “Reading the Lupton African American Cookbook Collection.” Southern Cultures 15 (4): 103–5.

  • Elias, Megan J. 2009. Stir It Up: Home Economics in American Culture. Santa Barbara, Calif: Greenwood Press: Greenwood Press/ABC-CLIO.

  • Elias, Megan J. 2009. Food in the United States, 1890-1945. Santa Barbara: Greenwood Press.

  • Endrijonas, Erika. 2001. “Processed Foods from Scratch: Cooking for a Family in the 1950s.” In Kitchen Culture in America: Popular Representations of Food, Gender, and Race, edited by Sherrie A. Inness, 157–73. Philadelphia: University of Pennsylvania Press.

  • Essex Parents and Teachers, Inc. 1984. The Best of Essex: A Tasteful Tour of Ivoryton, Centerbrook, Essex. Kansas: Cookbook Publishers, Incorporated.

  • Farb, Peter, and George Armelagos. 1980. “Meal as Metaphor.” In Consuming Passions: The Anthropology of Eating. Boston: Houghton Mifflin.

  • Farmer, Fannie Merritt. 1896. The Boston Cooking School Cookbook. Boston: Little, Brown and Company. .

  • Feinberg, Daniel E, and Alice Crosetto. 2011. “Cookbooks: Preserving Jewish Tradition.” Judaica Librarianship 16 (1): 149–172. https://doi.org/10.14263/2330-2976.1010.

  • Ferguson, Kennan. 2020. Cookbook Politics. Philadelphia: University of Pennsylvania Press.

  • Find a Grave

  • Finlay, Mark. 1992. “Quackery and Cookery: Justus Von Liebig’s Extract of Meat and the Theory of Nutrition in the Victorian Age.” Bulletin of the History of Medicine 66 (3): 404–18.

  • Fisher, Leona. 2011. “Nancy Drew and the ‘F’ Word.” In Critical Approaches to Food in Children’s Literature, edited by Kara K. Keeling and Scott T. Pollard. New York: Routledge.

  • Fleitz, Elizabeth J. 2009. “The Multimodal Kitchen: Cookbooks as Women’s Rhetorical Practice.” PhD Thesis. http://etd.ohiolink.edu/send-pdf.cgi/Fleitz Elizabeth Jean.pdf?bgsu1240934967&dl=y.

  • Flinn, John J. 1893. Official Guide to the World’s Columbian Exposition in the City of Chicago 1893. Chicago: Columbian Guide Co.

  • Foster, Jr., John T, and Sarah Whitmer Foster. 1999. Beechers, Stowes, and Yankee Strangers: The Transformation of Florida. Gainesville: University Press of Florida.

  • Frew, Charlotte. n.d. “Ministries and Campaigns: The Political Language and Tactics of Popular British Food-Writing.” In Food and Language: Proceedings of the Oxford Symposium on Food and Cookery 2009, edited by Richard Hosking, 137–47. Totnes: Prospect Books.

  • Gabaccia, Donna, and Jane Aldrich. 2012. “Recipes in Context, Solving a Small Mystery in Charleston’s Culinary History.” Food, Culture and Society 15 (2): 197–221. https://doi.org/10.2752/175174412x13233545145183.

  • Gale, Robert L. 1992. The Gay Nineties in America: A Cultural Dictionary of the 1890s. Westport Greenwood Press.

  • Gonzaba, Eric. n.d. “The Digital Past Syllabus.” Accessed March 10, 2020. http://ericnolangonzaba.net/wp-content/uploads/2019/01/HIST-390-Gonzaba-Syllabus-1.21.19.pdf.

  • Goody, Jack. 2017. “The High and the Low; Culinary Culture in Asia and Europe.” In The Taste Culture Reader: Experiencing Food and Drink, edited by Carolyn Korsmeyer. London: Bloomsbury.

  • Green, Karina Kahananui. 2002. “Colonialism’s Daughters: Eighteenth and Nineteenth Century Perspectives on Hawaiian Women.” In Pacific Diaspora: Island People in the United States and Across the Pacific, edited by Paul R. Spickard, Joanne L. Rondilla, and Debbie Hippolite Wright, 221–52. Honolulu: University of Hawai’i Press.

  • Greenberg, Amy S. 2010. Manifest Manhood and the Antebellum American Empire. Cambridge: Cambridge University Press.

  • Gvion, Liora. n.d. “What’s Cooking in America? Cookbooks Narrate Ethnicity: 1850-1990.” Food, Culture and Society 12 (1): 53–76.

  • Haff, Harry. 2011. The Founders of American Cuisine : Seven Cookbook Authors, with Historical Recipes. Jefferson: McFarland.

  • Haley, Andrew P. 2013. Turning the Tables : Restaurants and the Rise of the American Middle  Class, 1880-1920. Chapel Hill: University of North Carolina Press.

  • Halloran, Vivian Nun. 2012. “Recipes as Memory Work: Slave Food.” Culture, Theory and Critique 53 (2): 147–161. https://doi.org/10.1080/14735784.2012.682791.

  • Harland, Marion., M. Parloa, D. A. Lincoln, and Thomas J. Murrey. 1905. The New England Cook Book : The Latest and Best Methods for Economy and Luxury at Home, Containing Nearly a Thousand of the Best up-to-Date Receipts for Every Conceivable Need in Kitchen and Other Departments of Housekeeping. Boston: C.E. Brown Pub. Co.

  • Hartman, Stephanie. 2003. “The Political Palate: Reading Commune Cookbooks.” Gastronomica 3 (2): 29–40. https://doi.org/10.1525/gfc.2003.3.2.29.

  • Hawaiian Pineapple Packers’ Association. 1914. How We Serve Hawaiian Canned Pineapple. Honolulu: Hawaiian Pineapple Packers’ Association.

  • Heiss, Sarah N., and Benjamin R. Bates. 2014. “Where’s the Joy in Cooking? Representations of Taste, Tradition, and Science in the Joy of Cooking.” Food and Foodways 22 (3): 198–216. https://doi.org/10.1080/07409710.2014.935669.

  • Heldke, Lisa M. 1992. “Foodmaking as a Thoughtful Practice.” Cooking, Eating, Thinking: Transformative Philosophies of Food, no. 1: 203–229.

  • Helmond, Anne. 2014. “‘Raw Data’’ Is an Oxymoron.’” Information, Communication & Society 17 (9): 1171–1173. https://doi.org/10.1080/1369118x.2014.920042.

  • “Hints and Helps.” 1891. The American Farmer; Devoted to Agriculture, Horticulture Etc. 10 (24): 283.

  • Hirschman, Charles, and Elizabeth Mogford. 2009. “Immigration and the American Industrial Revolution from 1880 to 1920.” Social Science Research 38 (4): 897–920. https://doi.org/10.1016/j.ssresearch.2009.04.001.

  • Hiura, Arnold. 2009. Kau Kau: Cuisine & Culture in the Hawaiian Islands. Honolulu: Watermark Publishers.

  • Hobart, Hi’ilei Julia Kawehipua’akaha’opulani. 2016. “Tropical Necessities: Ice, Taste, and Territory in Settler Colonial Hawai’i.” PhD Thesis. https://search.proquest.com/docview/1813804796.

  • Hoffman, Gretchen L. 2013. “How Are Cookbooks Classified in Libraries? An Examination of LCSH and LCC.” NASKO 4 (1). https://doi.org/10.7152/nasko.v4i1.14650.

  • Hoganson, Kristin. "Cosmopolitan Domesticity: Importing the American Dream, 1865-1920." The American Historical Review 107, no. 1 (2002): 55-83. Accessed September 25, 2020. doi:10.1086/532096.

  • Home Economics Archive. 2003. “HEARTH Home Page” 2003. Accessed March 31, 2003. http://hearth.library.cornell.edu/.

  • Horwitz, Tony. 2002. Blue Latitudes. New York: Hermes House.

  • Hoverson, Martha. 2015. “Buffalo Soldiers at Kīlauea, 1915–1917.” Hawaiian Journal of History 49 (1): 73–90. https://doi.org/10.1353/hjh.2015.0005.

  • Huard, Mallory. 2019. “In Hawaiʻi, Plantation Tourism Tastes Like Pineapple.” Edge Effects. Accessed November 12, 2019. https://edgeeffects.net/dole-pineapple-plantation/.

  • Ignatiev, Noel. 2015. How the Irish Became White. New York: Taylor and Francis Group.

  • Imada, Adria L. 2004. “Hawaiians on Tour: Hula Circuits through the American Empire.” American Quarterly 56 (1): 111–49.

  • Immerwahr, Daniel. 2020. How to Hide an Empire: A History of the Greater United States. New York: Farrar, Straus, and Giroux.

  • Jerkins, Virginia S. 2001. “Bananas: Women’s Food.” In Cooking Lessons: The Politics of Gender and Food, edited by Sherrie A. Inness, 111–28. Lanham: Rowman & Littlefield Publishers.

  • Jones, Martha S. 2018. Birthright Citizens : A History of Race and Rights in Antebellum America. Cambridge : Cambridge University Press.

  • Jones-Rogers, Stephanie E. 2020. They Were Her Property: White Women as Slave Owners in the American South. New Haven: Yale University Press.

  • Kaestle, Carl F., and Janice A. Radway. 2009. Print in Motion: The Expansion of Publishing and Reading in the United States, 1880-1940. Vol. 4. A History of the Book in America. Chapel Hill: University of North Carolina Press.

  • Kalčik, Susan. 1985. “Ethnic Foodways in America.” In Ethnic and Regional Foodways in the United States, edited by Linda Keller Brown and Kay Mussell. Knoxville: University of Tennessee Press.

  • Kame’eleihiwa, Lilikalā. 1995. Native Land and Foreign Desires: Pehea Lā E Pono Ai? Ko Hawai’i ’Āina a Me, Nā Koi Pu’umake a Ka, Po’e Haole; How Shall We Live in Harmony? Honolulu: Bishop Museum.

  • Kenney-Herbert, A. R., and Leslie Forbes. 2007. Culinary Jottings for Madras: Or a Treatise in  Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, a Facsimile of the 1885  (fifth) edition originally published by Higginbotham of Madras. Devon: Prospect Books.McKenna, Maryn. 2017.

  • Klein, Lauren F., and D’Ignazio, Catherine. 2020. Data Feminism. Cambridge: M.I.T. Press.

  • Knaflic, Cole Nussbaumer. 2015. Storytelling with data: the effective visual communication of information. Hoboken, New Jersey : John Wiley & Sons

  • Krebs, John R. 2009. “The Gourmet Ape: Evolution and Human Food Preferences.” In American Journal of Clinical Nutrition. Vol. 90. https://doi.org/10.3945/ajcn.2009.27462B.

  • Kuykendall, Ralph S. (Ralph Simpson), and Lorin Tarr Gill. 1928. Hawaii in the World War. Honolulu: The Historical Commission. http://archive.org/details/ahb2432.0001.001.umich.edu.

  • Kysar, Alana, and Brooklyn Dombroski. 2019. Aloha Kitchen: Recipes from Hawai’i. New York: Ten Speed Press.

  • Ladies Society of Central Union Church. 1888. Hawaiian Cook Book. 3rd ed. Honolulu: Ladies’ Society of Central Union Church.

  • Ladies’ Society of Central Union Church. 1896. Hawaiian Cook Book. 4th ed. Honolulu: Hawaii Gazette  Company.

  • Ladies’ Society of Central Union Church. 1909. Hawaiian Cook Book. 5th ed. Honolulu: Hawaii Gazette  Company (check).

  • Lappé, Frances Moore. 1991. Diet for a Small Planet: Twentieth Anniversary Edition. New York: Ballantine Books.

  • Laudan, Rachel. 2015. Cuisine and empire cooking in world history. Berkeley: University of California Press.

  • Laudan, Rachel. 1996. The Food of Paradise: Exploring Hawaii’s Culinary Heritage. Honolulu: University of Hawai’i Press.

  • Levenstein, Harvey A. 2005. Revolution at the Table: The Transformation of the American Diet. Berkeley: University of California Press.

  • Leavitt, Sarah. 2002. From Catharine Beecher to Martha Stewart: A Cultural History of Domestic Advice. Chapel Hill: University of North Carolina Press.

  • Liebig Company’s Extract of Beef. 1894. “Advertisement 5.” 1894. The Independent ... Devoted to the Consideration of Politics, Social and Economic Tendencies, History, Literature, and the Arts (1848-1921). 46 (2399): 35.

  • Liebig Company’s Extract of Beef. 1894. “Advertisement 5.” The Chautauquan; A Weekly Newsmagazine. 18 (6): 805.

  • Liebig Company’s Extract of Beef. 1894. “Advertisement 5.“ The Independent ... Devoted to the Consideration of Politics, Social and Economic Tendencies, History, Literature, and the Arts (1848-1921), 46 (2399): 35.

  • Liebig Company’s Extract of Beef. 1894. “Advertisement 9.” The Independent ... Devoted to the Consideration of Politics, Social and Economic Tendencies, History, Literature, and the Arts (1848-1921). 46 (2394): 30.

  • Liebig Company’s Extract of Beef. 1894. “Advertisement 11.” 1894. Puck (1877-1918). 35 (907): 364.

  • Liebig Company’s Extract of Beef. 1896. “Advertisement 20. New York Observer and Chronicle (1833-1912). 74 (14): 505.

  • Liebig Company’s Extract of Beef. “Advertisement 22.”. New York Observer and Chronicle (1833-1912). 74 (1): 25.

  • Light, Anthony Francis. 2009. “Keeping Their Places: Emulation, Simplicity, and Class Distinction in the Domestic Imagination 1877-1925.” PhD Thesis. http://www.riss.kr/pdu/ddodLink.do?id=T12371388.

  • Liliuokalani. 1898. Hawaii’s Story. Boston: Lee and Shepard.

  • Lippincott, Gail. 2003. “‘Something in Motion and Something to Eat Attract the Crowd’: Cooking with Science at the 1893 World’s Fair.” Journal of Technical Writing and Communication 33 (2): 141–64. https://doi.org/10.2190/QXUU-WBAF-EWCX-VFMD.

  • Locher, Julie L., William C. Yoels, Donna Maurer, and Jillian van Ells. 2005. “Comfort Foods: An Exploratory Journey Into The Social and Emotional Significance of Food.” Food and Foodways 13 (4): 273–97. https://doi.org/10.1080/07409710500334509.

  • Long, Lucy M. 2012. “Culinary Tourism.” In he Oxford Handbook of Food History, edited by Jeffrey M. Pilcher. Oxford: Oxford University Press.

  • Long, Lucy M. 2015. Ethnic American Food Today: A Cultural Encyclopedia. Lanham: Rowman & Littlefield.

  • https://www.hawaiiponoi.info/mai-poina

  • Manalansan, Martin F. Oxford. “Immigrant Lives & the Politics of Olfaction in the Global City.” In The Smell Culture Reader, edited by Jim Drobnick. New York: Berg.

  • Manion, Jennifer. 2020. Female Husbands: A Trans History. Cambridge: Cambridge University Press.

  • Maroney, Stephanie R. 2011. “‘To Make a Curry the India Way’: Tracking the Meaning of Curry across Eighteenth-Century Communities.” Food and Foodways 19 (1–2): 122–134. https://doi.org/10.1080/07409710.2011.544208.

  • McLaren, L.L. 1915. Pan-Pacific Cookbook: Savory Bits from the World’s Fare. San Francisco: The Blaire-Murdock Company.

  • McWilliams, James E. 2007. A Revolution in Eating: How the Quest for Food Shaped America. New York; Chichester: Columbia University Press.

  • Meigs, Anna. 1987. “Food as a Cultural Construction.” Food and Foodways 2 (1): 341–357. https://doi.org/10.1080/07409710.1987.9961926.

  • Michigan State University Libraries. 2003. “Parloa, Maria, 1843-1909.” Feeding America Project. Accessed July 14, 2020. https://d.lib.msu.edu/content/biographies?author_name=Parloa%2C+Maria%2C+1843-1909.

  • Morey, Churchill & Morey, and Maria Parloa. Pocket Guide to 1880 Table Settings: Pocket Guide to Crockery and Silver Settings for the 1880 Table. Watkins Glen: Century House.

  • Morey, Churchill & Morey, and Maria Parloa. 1888. Handbook of Ideas in China, Crockery, Silver and Art Pottery. Boston: Morey, Churchill & Morey.

  • National Park Service. 2019. “Hawai’i and the 19th Amendment (U.S. National Park Service).” Accessed March 5, 2020. https://www.nps.gov/articles/hawaii-and-the-19th-amendment.htm.

  • National Women’s History Museum. 2020. “Woman Suffrage Timeline (1840-1920).” History of U.S. Woman’s Suffrage.” http://www.crusadeforthevote.org/woman-suffrage-timeline-18401920.

  • Neuhaus, Jessamyn. 2012. Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America. Baltimore: Johns Hopkins University Press.

  • Northwestern University Knight Lab. n.d. “Timeline JS.” Timeline JS. Accessed March 5, 2020. https://timeline.knightlab.com/#make.

  • Notaker, Henry. 2017. A History of Cookbooks from Kitchen to Page over Seven Centuries. Oakland: University of California Press.

  • Nussel, Jill Schaarschmidt. 2006. “From Stew Pot to Melting Pot: Immigrant Women and the Cookbooks They Wrote in the Age of Immigration, 1873–1916.” PhD Thesis. https://search.proquest.com/docview/304982358.

  • O’Brien, Patty. 2015. The Pacific Muse: Exotic Femininity and the Colonial Pacific. Seattle: University of Washington Press.

  • O’Connor, Kaori. 2013. Pineapple: A Global History. The Edible Series. London: Reaktion Books.

  • Okihiro, Gary Y. 2001. Common Ground: Reimagining American History. Princeton, N.J.: Princeton University Press.

  • Okihiro, Gary Y. 2009. Island World : A History of Hawai’i and the United States. Berkeley: University of California Press.

  • Okihiro, Gary Y. 2009. Pineapple Culture: A History of the Tropical and Temperate Zones. Berkeley, Calif.: University of California Press.

  • Painter, Nell Irvin. 2011. The History of White People. New York: W.W. Norton.

  • Panayi, Panikos. 2011. Spicing Up Britain: The Multicultural History of British Food. London: Reaktion Books.

  • Parloa, Maria. 1872. The Appledore Cook Book Containing Practical Receipts for Plain and Rich Cooking. Boston: Graves and Ellis.

  • Parloa, Maria. 1878. Camp Cookery : How to Live in Camp. Boston : Graves, Locke and Co.

  • Parloa, Maria. 1880. First Principles of Household Management and Cookery. A Text-Book for Schools and Families. Boston: Houghton, Osgood.

  • Parloa, Maria. 1880. Miss Parloa’s New Cook Book, a Guide to Marketing and Cooking. Boston: Estes.

  • Parloa, Maria. 1880 New Cook Book and Marketing Guide. Boston: Estes and Lauriat.

  • Parloa, Maria. 1880. The Appledore Cook Book Containing Practical Receipts for Plain and Rich Cooking. Boston: A.F. Graves.

  • Parloa, Maria. 1881. Choice Receipts and Specimen Pages from Miss Parloa’s New Cook Book. Boston: Estes & Lauriat.

  • Parloa, Maria. 1881. Miss Parloa’s Original Appledore Cook Book: What to Do and What Not to Do in Cooking. Boston: Charles E. Brown and C

  • Parloa, Maria. 1884. Practical Cookery with Demonstrations. New York: The Tribune Association.

  • Parloa, Maria. 1884. The Appledore Cook Book Containing Practical Receipts for Plain and Rich Cooking. Boston: DeWolfe, Fiske and Co.

  • Parloa, Maria. 1885. Miss Parloa’s New Cook Book and Marketing Guide. Boston: Estes and Lauriat.

  • Parloa, Maria. 1885. “The Home.” Christian Union (1870-1893) 32 (7): 12.

  • Parloa, Maria. 1885. “The Home.: Healthful Food for Summer.” Christian Union (1870-1893); New York, August 13, 1885.

  • Parloa, Maria. 1886. “Bill of Fare for One Week.” Christian Union (1870-1893) 33 (23): 12.

  • Parloa, Maria. 1886. The Appledore Cook Book : Containing Practical Receipts for Plain and Rich Cooking. Boston: DeWolfe, Fiske.

  • Parloa, Maria. 1887. An Ideal Kitchen : Miss Parloa’s Kitchen Companion. A Guide for All Who Would Be Good Housekeepers. Boston: Estes and Lauriat.

  • Parloa, Maria. 1887. Six Cups of Coffee. Springfield, Mass.

  • Parloa, Maria. 1888. “How to Cook and Serve Meals.” The Youth’s Companion (1827-1929) 61 (2): 22.

  • Parloa, Maria. 1889. The Oriental Cook Book: A Guide to Marketing and Cooking, in English and Chinese. Shanghai: American Presbyterian Mission Press.

  • Parloa, Maria. 1891. “Letter 10.” Century Illustrated Magazine (1881-1906) xliii (2): 315.

  • Parloa, Maria. 1894. “Portiers of Silk Rags.” Christian Advocate (1866-1905) 69 (10): 6.

  • Parloa, Maria. 1895. “Households Abroad.” Bow Bells : A Magazine of General Literature and Art for Family Reading 30 (384): 463–464.

  • Parloa, Maria. 1898. Home Economics: A Guide to Household Management Including the Proper Treatment of the Materials Entering into the Construction and Furnishing of the House. New York: Century Co.

  • Parloa, Maria. 1899. “Chocolate Mousse.” New York Observer and Chronicle (1833-1912) 77 (19): 617.

  • Parloa, Maria. 1899. “Plain Chocolate.” New York Observer and Chronicle (1833-1912) 77 (3): 89.

  • Parloa, Maria. 1900. Miss Parloa’s Young Housekeeper; Designed Especially to Aid Beginners. Boston : D. Estes

  • Parloa, Maria. 1902. “Housekeeping in France.” Massachusetts Ploughman and New England Journal of Agriculture (1842-1906) 61 (28): 6.

  • Parloa, Maria. 1904. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation. Washington, D.C.: United Department of Agriculture.

  • Parloa, Maria. 1905. Canned Fruit, Preserves, and Jellies, Household Methods of Preparation. Washington: Gov. Print. Office

  • Parloa, Maria. 1905. “Frutta in Iscatole Metalliche, in Conserve e in Gelatine.” Bullettino Della R. Società Toscana Di Orticultura 10 (12): 354–59.

  • Parloa, Maria. 1905. The Oriental Cook Book: A Guide to Marketing and Cooking, in English and Chinese. Shanghai: Kelly & Walsh.

  • Parloa, Maria.. 1906. Home Economics a Guide to Household Management,. New York: The Century Co.

  • Parloa, Maria.. 1906. Preparation of Vegetables for Table. Washington: Government printing Office.

  • Parloa, Maria. 1908. Miss Parloa’s New Cook Book and Marketing Guide with Up-to-Date Treatises on Food, Working Appliances, and Sanitation. Boston: D. Estes and Co.

  • Parloa, Maria. 1909. “Canning and Preserving Fruit.” Scientific American 68 (1753): 94–95.

  • Parloa, Maria. 1909. “Canning and Preserving Fruit II.” Scientific American 68 (1754): 109–10.

  • Parloa, Maria. 1909. “Canning and Preserving Fruit.III.” Scientific American 68 (1755): 123.

  • Parloa, Maria. 1909. “Canning and Preserving Fruit.IV.” Scientific American 68 (1756): 134–35.

  • Parloa, Maria. 1915. Canned Fruit, Preserves, and Jellies: Household Methods of Preparation ... Washington: Govt. Print. Off.

  • Parloa, Maria. 1915. Home Economics; A Practical Guide in Every Branch of Housekeeping, by Maria Parloa.

  • Parloa, Maria. 1917. Miss Parloa’s New Cook Book and Marketing Guide: With up-to-Date Treatises on Food, Working Appliances and Sanitation. Boston: Page.

  • Parloa, Maria. 1922. Preparation of Vegetables for the Table. Washington, D.C.: U.S. Department. of Agriculture.

  • Parloa, Maria, and Maximiliano Chabert. 1911. Envase y Conservación de Frutas. Mexico: Impr. y Fototipia de la Secretaría de Fomento. http://catalog.hathitrust.org/api/volumes/oclc/16459131.html.

  • Parloa, Maria, Fannie Merritt Farmer, and Janet McKenzie Hill. 1911. Chocolate and Cocoa Recipes Specially Prepared for the Use of Walter Baker & Co.’s Products. Dorchester: Walter Baker & Co. Ltd.

  • Parloa, Maria, and Janet McKenzie Hill. 1909. Chocolate and Cocoa Recipes, by Miss Parloa, and Home Made Candy Recipes, by Mrs. Janet McKenzie Hill. Dorchester: Walter Baker & Co. Ltd.

  • Parloa, Maria, Janet McKenzie Hill, A. Louise Andrea, Fannie Merritt Farmer, M. E Robinson, Mrs Peck, Walter Baker & Co, and Ltd. 1924. Chocolate and Cocoa Recipes by Miss Parloa and Other Celebrated Cooks ; Home Made Candy Recipes by Mrs. Janet McKenzie Hill. Dorchester: Walter Baker & Co. Ltd.

  • Parloa, Maria, Janet McKenzie Hill, Walter Baker & Co, and Ltd. 1916. Chocolate and Cocoa Recipes by Miss Parloa ; Home Made Candy Recipes by Mrs. Janet McKenzie Hill. Dorchester: Walter Baker & Co., Ltd.

  • Parloa, Maria, and Liebig’s Extract of Meat Company. 1897. One Hundred Ways to Use Liebig Company’s Extract of Beef: A Guide for American Housewives. London: Liebig’s Extract of Meat Company.

  • Parloa, Maria, Catherine Owen, and Hester M. Poole. 1887. Six Cups of Coffee; Prepared for the Public Palate by the Best Authorities on Coffee Making: Maria Parloa, Catherine Owen, Marion Harland, Juliet Corson, Mrs. Helen Campbell, Mrs. D.A. Lincoln. Springfield: Good Housekeeping Press..

  • Parloa, Maria, and United States Department of Agriculture. 1906. Preparation of Vegetables for the Table. Washington, D.C.: United Department of Agriculture.

  • Parloa, Maria, and United States Department of Agriculture. 1915. Preparation of Vegetables for the Table. Washington, D.C.: U.S. Dept. of Agriculture.

  • Parloa, Maria, and Walter Baker & Company. 1897. Choice Receipts. Dorchester: Walter Baker & Co.

  • Parloa, Maria, and Walter Baker & Company. 1904. Choice Recipes. Dorchester: Walter Baker & Company.

  • Parloa, Maria, and Walter Baker & Company. 1908. Choice Recipes. Dorchester: Walter Baker & Company.

  • Pearson, David. 2019. Provenance Research in Book History: A Handbook. London: The Bodleian

  • Pilcher, Jeffrey M. 2010. “Recipes for Patria: Cuisine, Gender, and Nation in Nineteenth-Century Mexico.” In Recipes for Reading: Comments, Cookbooks, Stories, Histories, edited by Anne L. Bower, 200–215. Amherst: University of Massachusetts Press.

  • Railton, Ben. 2019. We the People: The 500-Year Battle Over Who Is American. Lanham: Rowman & Littlefield Publishers.

  • Railton, Benjamin A. 2007. Contesting the Past, Reconstructing the Nation: American Literature and Culture in the Gilded Age, 1876-1893. Tuscaloosa: University Of Alabama Press.

  • Ransom, Elizabeth, and Wynne Wright. 2013. “Constructing Culinary Knowledge: Reading Rural Community Cookbooks.” Food, Culture and Society 16 (4): 669–689. https://doi.org/10.2752/175174413X13758634981895.

  • Rosenberg, Emily S. 2007. Spreading the American Dream: American economic and cultural expansion, 1890-1945. New York, NY: Hill and Wang.

  • Roy Rosenzweig Center for History and New Media. n.d. “Tropy.” Tropy. Accessed March 5, 2020. https://tropy.org.

  • Rozwadowski, Helen M. 2019. Vast Expanses: A History of the Oceans. London: Reaktion Books.

  • Rubin, Joan Shelley. 2003. “What Is the History of the History of Books?” Journal of American History 90 (2): 555. https://doi.org/10.2307/3659444.

  • Sai, David “Keanu.” 2017. “Nation Within: The History of the American Occupation of Hawai’i by Tom Coffman (Review).” Hawaiian Journal of History 51 (November): 186–89. https://doi.org/10.1353/hjh.2017.0009.

  • Saranillio, Dean Itsuji. 2009. “Seeing Conquest: Colliding Histories and the Cultural Politics of Hawai’i Statehood.” PhD Thesis. http://www.riss.kr/pdu/ddodLink.do?id=T12370802.

  • Schenone, Laura. 2004. A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances. New York: W.W. Norton.

  • Shapiro, Laura. 2001. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Random House.

  • Shintani, Kiyoshi. 2008. “Cooking up Modernity: Culinary Reformers and the Making of Consumer Culture, 1876–1916.” PhD Thesis. https://search.proquest.com/docview/304498892.

  • Shuman, Carrie V. 1893. Favorite Dishes : A Columbian Autograph Souvenir Cookery Book. Over Three Hundred Autograph Recipes, and Twenty-Three Portraits, Contributed by the Board of Lady Managers of the World’s Columbian Exposition. Illustrated by May Root-Kern, Mellie Ingels Julian, Louis Braunhold, George Wharton Edwards. Chicago: R.R. Donnelley & Sons Co., printers.

  • Siler, Julia Flynn. 2012. Lost Kingdom : Hawaii’s Last Queen, The Sugar Kings, and America’s First Imperial Venture. Grove Press: New York.

  • Silva, Noenoe K. 2007. Aloha Betrayed: Native Hawaiian Resistance to American Colonialism. Durham, NC: Duke University Press.

  • Solomon, Eileen. 2014. More than Recipes: Kosher Cookbooks as Historical Texts. Jewish Quarterly Review. Vol. 104. 1. Philadelphia: University of Pennsylvania Press. https://doi.org/10.1353/jqr.2014.0005.

  • SPECHT, JOSHUA. 2020. RED MEAT REPUBLIC: a hoof-to-table history of how beef changed america. Princeton & Oxford: PRINCETON University PRES.

  • Stage, Sarah. 1997. “Ellen Richards and the Social Significance of Home Economics Movement.” In Rethinking Home Economics: Women and the History of a Profession, edited by Sarah Stage and Virginia B. Vincenti, 17–33. Ithaca: Cornell University Press.

  • Suarez, Michael F., and H.R. Woudhuysen. 2013. The Book: A Global History. Oxford: Oxford University Press.

  • The Supreme Court of the United States. 1898. “United States v. Wong Kim Ark.” Accessed March 5, 2020. https://www.law.cornell.edu/supremecourt/text/169/649.

  • Sutton, David. 2006. “Cooking Skills, the Senses, and Memory: The Fate of Practical Knowledge.” In Sensible Objects: Colonialism, Museums, and Material Culture, edited by Elizabeth Edwards, Chris Gosden, and Ruth Phillips, 87–118. Oxford: Berg.

  • Tableau Public. 2020. “Viz of the Day” Tableau Public. Accessed July 15, 2020. https://public.tableau.com/en-us/gallery/?tab=viz-of-the-day&type=viz-of-the-day

  • “The Dawn of the Egg Beater – A Victorian Passage.” n.d. Accessed July 5, 2020. https://www.victorianpassage.com/2008/11/the_dawn_of_the_egg_beater/.

  • The Editors of Encyclopaedia Britannica. n.d. “Liliuokalani | Biography, Overthrow, & Significance.” Encyclopedia Britannica. Accessed April 27, 2020. https://www.britannica.com/biography/Liliuokalani.

  • “The Principles of Canning Food.” 1892. Southern Cultivator (1843-1906) 50 (7): 327.

  • The United States World War One Centennial Commission. 2013. “The Great War - Hawaii and the Red Cross.” The Great War - Hawaii and the Red Cross. 2013. https://www.worldwar1centennial.org/index.php/hawaii-wwi-centennial-articles/1174-the-great-war-hawaii-and-the-red-cross.html.

  • Theophano, Janet. 2016. Eat My Words: Reading Women’s Lives Through the Cookbooks They Wrote. New York: Palgrave.

  • Tipton-Martin, Toni. 2014. The Jemima Code: Two Centuries of African American Cookbooks. Austin: University of Texas Press.

  • Tomes, Nancy. 1997. “Speading the Germ Theory: Sanitary Science and Home Economics: 1880-1930.” In Rethinking Home Economics: Women and the History of a Profession, edited by Sarah Stage and Virginia B. Vincenti, 34-54. Ithaca: Cornell University Press.

  • Apple, Rima D. 1997. “Liberal Arts of Vocational Training? Home Economics Education for Girls.” In Rethinking Home Economics: Women and the History of a Profession, edited by Sarah Stage and Virginia B. Vincenti, 34-54. Ithaca: Cornell University Press.

  • Trask, Haunani-Kay. 2005. From a Native Daughter : Colonialism and Sovereignty in Hawai’i. Honolulu: University of Hawai’i Press.

  • Turner, Katherine Leonard. 2008. “Good Food for Little Money: Food and Cooking among Urban Working-Class Americans, 1875–1930.” PhD Thesis. https://search.proquest.com/docview/304628280.

  • Turning Point Suffragist Memorial. 2020. “Suffragists in Hawaii | Turning Point Suffragist Memorial.” Accessed July 24, 2020. https://suffragistmemorial.org/suffragists-in-hawaii/.

  • Collective Biography of Archaeology in the Pacific (CBAP) Project. 2020. “Uncovering Pacific Pasts.” Accessed March 5, 2020. https://heuristplus.sydney.edu.au/h5-alpha/?db=CBAP_Uncovering_Pacific_Pasts&website&id=1137#.

  • United States Food and Drug Administration. 2019. “Food Standards and the 1906 Act.” FDA, April. https://www.fda.gov/about-fda/histories-product-regulation/food-standards-and-1906-act.

  • United States House of Representatives. n.d. “Hawaii.” Accessed March 5, 2020. https://history.house.gov/Exhibitions-and-Publications/APA/Historical-Essays/Exclusion-and-Empire/Hawaii/.

  • The United States World War One Centennial Commission. 2013. “Hawaii WWI Centennial Home - World War I Centennial.” Accessed March 5, 2020. https://www.worldwar1centennial.org/index.php/hawaii-wwi-centennial-home.html.

  • University of Hawai’i at Mānoa Law Library. 2020. “LibGuides: Hawai`i Legal History: Timeline.” LibGuides: Hawai`i Legal History: Timeline. Accessed July 15., 2020. https://law-hawaii.libguides.com/hawaiilegalhistory

  • University of Hawai‘i at West O‘ahu. 2018. “Hawaiʻi Labor History Timeline.” CLEAR Timeline of Hawai‘i Labor History. 2018. https://www.hawaii.edu/uhwo/clear/home/Timeline.html.

  • Vowell, Sarah. 2012. Unfamiliar Fishes. New York: Riverhead Books.

  • Walden, Sarah. 2018. Tasteful Domesticity : Women’s Rhetoric and the American Cookbook 1790-1940. Pittsburgh: University of Pittsburgh Press.

  • Wall, Wendy. 2016. “Literacies: Handwriting and Handiwork.” Recipes for Thought: Knowledge and Taste in the Early Modern English Kitchen.

  • Walter Baker & Company. 1891. The Chocolate-Plant (Theobroma Cacao) and Its Products. Dorchester: Walter Baker and Company.

  • Walter Baker & Company., Maria Parloa, Elizabeth K. Burr, Fannie Merritt Farmer, Janet McKenzie Hill, and Ellen H. Richards. 1913. Chocolate and Cocoa Recipes. Dorchester: Walter Baker & Company Ltd.

  • Weigley, Emma Seifrit. 1974. “It Might Have Been Euthenics: The Lake Placid Conferences and the Home Economics Movement.” American Quarterly 26 (1): 79–96. https://doi.org/10.2307/2711568.

  • Wells, Juliette. 2017. Reading Austen in America. London: Bloomsbury Academic.

  • Wharton, Tim. 2010. “Recipes: Beyond the Words.” Gastronomica: The Journal of Food and Culture 10 (4): 67–73. https://doi.org/10.1525/gfc.2010.10.4.67.

  • “What Was Home Economics? -.” n.d. Accessed March 5, 2020. https://rmc.library.cornell.edu/homeEc/timeline.html.

  • Wexler, Steve, Andy Cotgreave, and Jeffrey Shaffer. 2017. The big book of dashboards: visualizing your data, using real-world, business scenarios. Hoboken: John Wiley & Sons

  • Wheaton, Barbara Ketcham. 2014. “Cookbooks as Resources for Social History.” In Food in Time and Place: The American Historical Association Companion to Food  History, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala, 332–59. Oakland: University of California Press.

  • Wilcox, Carol. 1997. Sugar Water: Hawaii’s Plantation Ditches. Honolulu: University of  Hawai’i Press.

  • “Wilcox, Robert W. | US House of Representatives: History, Art & Archives.” n.d. Accessed March 5, 2020. https://history.house.gov/People/Listing/W/WILCOX,-Robert-W--(W000459)/.

  • “Woman Suffrage Timeline (1840-1920).” n.d. History of U.S. Woman’s Suffrage. Accessed March 5, 2020. http://www.crusadeforthevote.org/woman-suffrage-timeline-18401920.

  • Womens’ Society of Central Union Church. 1920. Hawaiian Cook Book. 6th ed. Honolulu: T.H. : Patten Co.

  • WorldCat Identities. n.d. “Parloa, Maria 1843-1909.” Accessed April 2, 2020. http://www.worldcat.org/identities/lccn-n85046443/.

  • Wright, Mary Mason. 1921. “Keep Cool in Summer and Keep Well, by Using Drinks And.” American Cookery, July 1921.

  • Voyant Tools , Stéfan Sinclair & Geoffrey Rockwell (c 2020) Privacy v. 2.4 (M54)

  • Yamaguchi, Roy, and John Harrisson. 2005. Roy’s Fish & Seafood: Recipes from the Pacific Rim. Berkeley: Ten Speed Press.

  • Yamashita, Samuel Hideo. 2013. “The Significance of Hawai‘i Regional Cuisine in Postcolonial Hawai‘i.” In Eating Asian America: A Food Studies Reader, 98–122. https://about.jstor.org/terms.

  • Yentsch, Anne. 2013. "Applying Concepts from Historical Archaeology to New England's Nineteenth-Century Cookbooks". Northeast Historical Archaeology. 42 (1): 111-146.

  • Zafar, Rafia. 2001. “What Mrs. Fisher Knows About Old Southern Cooking.” Gastronomica 1 (4): 88–90. https://doi.org/10.1525/gfc.2001.1.4.88.

  • Zafar, Rafia. "The Signifying Dish: Autobiography and History in Two Black Women's Cookbooks." Feminist Studies 25, no. 2 (1999): 449-69.

  • Zafar, Rafia. 2019. Recipes for Respect: African American Meals and Meaning. Athens: University of Georgia Press.

  • © koninklijke brill nv, leiden, ���5 | doi ��.��63/9789004�9�697_0�4A “Jewish” Joy of Cooking? How a 20th Century Cookbook Containing Frog’s Legs, Snails, and Ham Became a Beloved Jewish Icon Nora Rubel Steven T. Katz on the Occasion of His Seventieth Birthday. Leiden: BRILL. A Katz, Steven T, Zank, Michael, and Anderson, Ingrid. The Value of the Particular. Leiden: BRILL, 2015. 268-297