PANEL 1

1:1    Richard I. Ford. Corn Is Our Mother. pp. 513-525 (in) Corn and Culture in the Prehistoric New World. Edited by Sissel Johannessen and Christine Hastorf. Boulder, Colorado: Westview Press, 1994; also Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981.

1:2    Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969.

1:3    Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969; Louis E. Grivetti. Clash of Cuisines. Notes on Christoforo Colombo 1492-1503. Nutrition Today. 26(2): 13-15, 1992.

1:4    Rodrigo Ranjel [1546]. A Narrative of de Soto's Expedition Based on the Diary of Rodrigo Ranjel His Private Secretary. Translated by E.G. Bourne. Vol. 2 pp. 49-149 (in) Narratives of the Career of Hernando de Soto in the Conquest of Florida, as Told by a Knight of Elvas and in a Relation by Luys Hernandez de Biedma, Factor of the Expedition. Translated by B. Smith. Together With an Account of de Soto's Expedition Based on the Diary of Rodrigo Ranjel, His Private Secretary Translated from Oviedo's Historica General y Natural de las Indias. 2 vols. Edited by E.G. Bourne. New York: Allerton Book, 1922.

1:5    London Gazetteer, Issue of January 2nd, 1776; quoted in The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Michael Krondl. Around the American Table. Treasured Recipes and Food Traditions. Holbrook, Massachusetts; The New York Public Library, 1995.

1:6    Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970.

1:7    Mark Twain. A Tramp Abroad. Hartford, Connecticut: American Publishing Company, 1880.

1:8    A. Ortiz. Some Cultural Meanings of Corn in Aboriginal North America, in Corn and Culture in the Prehistoric New World. pp. 527-544 (in) S. Johannessen and C.A. Hastorf, Editors. Westview Press: Boulder, 1994.

1:9    Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996.

1:10   Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970; Eric Quayle. Old Cook books. New York: A Brandywine Press Book, 1978; Calvin W. Schwabe. Unmentionable Cuisine. Charlottesville, Virginia; University Press of Virginia, 1979.

1:11   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981.

1:12   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996.

1:13   Frank F. Latta. Handbook of the Yokuts Indians. Santa Cruz, California: Bear State Books, 1977.

1:14   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981.

1:15   Jonathan Norton Leonard. American Cooking: New England. Edited by Time Life, Foods of the World. New York: Time-Life Books, 1970; Helen N. Burke. Foods from the Founding Fathers. Recipes from Five Colonial Seaports. Hicksville, New York: Exposition Press, 1978.

1:16   Carl Waldman. Atlas of the North American Indians. Oxford: Facts on File Publications, 1985; Jack Forbes. Native Americans of California and Nevada. Happy Camp, California: Naturegraph Publishers, 1989.

1:17   Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969.

1:18   Christopher Columbus. Account by Christopher Columbus of the First Voyage to the New World. Written in his caravel while off the Canary islands, February 15th, 1493. pp. 2-19 (in) The Four Voyages of Columbus. A History in Eight Documents, Including Five by a Christopher Columbus, in the Original Spanish, With English Translations. Translated and Edited by C. Jane. 2 vols. New York: Dover, 1988.

1:19   Christopher Columbus. Letter by Christopher Columbus, A Memorandum sent to Ferdinand and Isabella Delivered by Antonio de Torres, January 13th, 1495. pp. 74-112 (in) The Four Voyages of Columbus. A History in Eight Documents, Including Five by a Christopher Columbus, in the Original Spanish, With English Translations. Translated and Edited by C. Jane. 2 vols. New York: Dover, 1988.

1:20   Gorton Carruth. The Encyclopedia of American Facts and Dates. 10th Edition. New York; Harper-Collins, 1997.

1:21   James Trager. The Enriched, Fortified, Concentrated, Country-Fresh, Lip-Smacking, Finger-Licking, International, Unexpurgated Foodbook. New York: Grossman Publishers, 1970.

1:22   Hernando Cortés. Cartas de Relacion. Letter sent to the Queen, Doña Juana and the Emperor, Charles V, her son, by the Justiciary and Council of the Rica Villa of Vera Cruz. Dated July 10th, 1519. pp. 1-29 (in) Hernando. Five Letters 1519-1526. The Argonaut Series. Edited by E. D. Ross and E. Power. Translated by J. B. Morros. New York: Robert M. McBride and Co. 1962.

1:23   Fidalgo de Elvas. Account of Fidalgo de Elvas. dated February 10th, 1557. True Relation of the Vicissitudes That Attended the Governor Don Hernando De Soto and Some Nobles of Portugal in the Discovery of the Province of Florida Now Just Given by a Fidalgo of Elvas Viewed by the Lord Inquisitor. Vol. 1. pp. 3-223 (in) Narratives of the Career of Hernando de Soto in the Conquest of Florida, as Told by a Knight of Elvas and in a Relation by Luys Hernandez de Biedma, Factor of the Expedition. Translated by B. Smith. Together With an Account of de Soto's Expedition Based on the Diary of Rodrigo Ranjel, His Private Secretary Translated from Oviedo's Historica General y Natural de las Indias. 2 vols. Edited by E.G. Bourne. New York: Allerton Book, 1922.

1:24   Pedro de Castañada. Account of Pedro de Castañada. Dated Saturday, October 26th, 1596 in Seville. pp. 1-78 (in) The Journey of Francisco Vazquez de Coronado 1540-1542. As Told by Pedro de Castañeda, Francisco Vazquez de Coronado, and others. Translated and Edited by G. P. Winship. San Francisco: The Grabhorn Press, 1933.

1:25   Gorton Carruth. The Encyclopedia of American Facts and Dates. 10th Edition. New York; Harper-Collins, 1997.

PANEL 2

2:1    William Bradford. Bradford’s History of Plimoth Plantation. Boston: Wright and Potter, 1898. http://plimoth.org/thnksref.htm

2:2    James Baker. Recreating a Cuisine. 17th Century Cookery at Plimoth Plantation. pp. 70-79 (in) Proceedings, Current Research in Culinary History. Sources, Topics, and Methods. A Conference Sponsored by the Schlesinger Library of Radcliffe College and the Culinary Historians of Boston, College, June 14-16, 1985. Edited by Jillian Strang, Bonnie Brown, and Patricia Kelly. Boston, Massachusetts: Culinary Historians of Boston, 1986.

2:3    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Michael Krondl. Around the American Table. Treasured Recipes and Food Traditions. Holbrook, Massachusetts: The New York Public Library, 1995.

2:4    Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life, Foods of the World. New York: Time-Life Books. 1970; Waverly Root and Richard de Rochemont, Eating in America: A History. New York: William Morrow and Company, Inc., 1976.

2:5    Waverly Root and Richard de Rochemont, Eating in America: A History. New York: William Morrow and Company, Inc., 1976; Louis E. Grivetti. Cultural Nutrition. Anthropological and Geographical Themes. Annual Review of Nutrition. 1: 47-68, 1981; Louis E. Grivetti. Morning Meals: North American and Mediterranean Breakfast Patterns. Part 2. America At Breakfast. Nutrition Today. 30: 128-134, 1995.
2:6    Waverly Root and Richard de Rochemont, Eating in America: A History. New York: William Morrow and Company, Inc., 1976.

2:7    James Trager. The People’s Chronology. A Year-by-Year Record of Human Events from Prehistory to the Present. 1st Edition. New York: Holt, Rinehart and Winston, 1979; Gorton Carruth. The Encyclopedia of Americana Facts and Dates. 10th Edition. New York: HarperCollins, 1997; Smithsonian Institution, Thanksgiving, in Encyclopedia Smithsonian. 1998, www.si.edu/resource/faq/nmah /thanks.htm: Washington, DC.

2:8    Reay Tannahill. Food in History. New York: Stein and Day, 1973. Theodora Fitzgibbon. The Foods of the Western World. An Encyclopedia of Food from North America and Europe. New York: Quadrangle/the New York Times Book Company, 1976.

2:9    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, Inc., 1976.

2:10   Amelia Simmons. American Cookery. A Facsimile of the First Edition, 1796. New York: Oxford University Press, 1958.

2:11   Evan Jones. American Food: the Gastronomic Story. Second Edition. New York: Random House, 1981; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food. New York: Citadel Press, 1995.

2:12   Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food. New York: Carol Publishing Group, 1995.

2:13   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

2:14   Richard James Hooker. Food and Drink in America. New York: The Bobbs-Merrill Company, 1981.

2:15   Esther Aresty. The Delectable Past. New York: Simon and Schuster, 1964.

PANEL 3

3:1    Esther Aresty. The Delectable Past. New York: Simon and Schuster, 1964; Michael Krondl. Around the American Table. Treasured Recipes and Food Traditions. Holbrook, Massachusetts: The New York Public Library, 1995.

3:2    William Strachey. The Narrative of the North Virginia Voyage and Colony, 1607-1608. William Strachey, The Historie of Trauaile into Virginia Britania. pp. 397-415 (in) The English New England Voyages 1602-1608. Edited by D.B. Quinn and A.M. Quinn. The Hakluyt Society. Series Two, Number 161. London: The Hakluyt Society, 1983.

3:3    George Washington. Letter Dated August 16th, 1779.

3:4    Amelia Simmons. American Cookery. A Facsimile of the First Edition, 1796. New York: Oxford University Press, 1958.

3:5    Meriwether Lewis and William Clark. The Journals of Lewis and Clark. Edited by Bernard DeVoto. Boston: Houghton Mifflin Company, 1953; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:6    Washington Irving. Rip Van Winkle & The Legend of Sleepy Hollow. 2nd Edition. Tarrytown, New York: Sleepy Hollow Press, 1980; José Wilson. American Cooking. The Eastern Heartland. Edited by Time-Life Books, Foods of the World. New York: Time-Life Books, 1971; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:7    Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970.

3:8    Richard James Hooker. Food and Drink in America. New York: The Bobbs-Merrill Company, 1981; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996.

3:9    Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:10   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:11   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981; Gerry Schremp. Celebration of American Food. Four Centuries in the Melting Pot. Golden, Colorado: Fulcrum Publishing, 1996.

3:12   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:13   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

3:14   Calvin W. Schwabe. Unmentionable Cuisine. Charlottesville, Virginia; University Press of Virginia, 1979.

3:15   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Richard James Hooker. Food and Drink in America. New York: The Bobbs-Merrill Company, 1981.

PANEL 4

4:1    Dale Brown. American Cooking: the Northwest. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

4:2    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

4:3    Richard James Hooker. Food and Drink in America. New York: The Bobbs-Merrill Company, 1981.

4:4    Joseph E. Ware. The Emigrants’ Guide to California. Princeton, New Jersey: Princeton University Press, 1932.

4:5    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

4:6    James Pennington. The Fugitive Blacksmith; or, Events in the History of James W. C. Pennington, Pastor of a Presbyterian Church, New York, Formerly a Slave in the State of Maryland, United States. 3rd edition. Westport, Connecticut: Negro Universities Press, 1971.

4:7    Mark Twain. A Tramp Abroad. Hartford, Connecticut: American Publishing Company, 1880.

4:8    Esther Arestry. The Delectable Past. New York: Simon and Schuster, 1964; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996.

4:9    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

4:10   Gerry Schremp. Celebration of American Food. Four Centuries in the Melting Pot. Golden, Colorado: Fulcrum Publishing, 1996.

4:11   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

4:12   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

4:13   Gerry Schremp. Celebration of American Food. Four Centuries in the Melting Pot. Golden, Colorado: Fulcrum Publishing, 1996.

4:14   Richard Pillsbury. No Foreign Foods. The American Diet in Time and Place. Boulder, Colorado: Westview Press, 1988.

4:15   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

PANEL 5

5:1    James Fenimore Cooper. The Chainbearer, or, the Littlepage Manuscripts. New York: Burgess Stringer, 1845; The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Richard Pillsbury. No Foreign Foods. The American Diet in Time and Place. Boulder, Colorado: Westview Press, 1988.

5:2    John S. Jackman. Diary of a Confederate Soldier. John S. Jackman of the Orphan Brigade. Edited by William C. Davis. Columbia, South Carolina: University of South Carolina Press, 1990.

5:3    Mary. A. H. Gay. In Sherman’s Swath to the Sea. pp. 303-308 (in) The Women of the South in War Times. Compiled by Matthew Page Andrews. New Edition, Revised. Baltimore, Maryland: The Norman, Remington Company, 1924.

5:4    Holland Thompson. Part I. Prisons. pp. 19-212 (in) The Photographic History of the Civil War in Ten Volumes. Volume Seven. Prisons and Hospitals. Edited by Holland Thompson. New York: Thomas Yoseloff, 1957.

5:5    Interview with C. H. West (November 30th, 1938). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

5:6    Interview with Mary Anne Meehan (February 2nd, 1939). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

5:7    Stephen Foster. Stephen Foster Song Book. Original Sheet Music of 40 Songs. New York: Dover Publications, 1974.

5:8    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

5:9    Sally Smith Booth. Hung, Strung and Potted. A History of Eating in Colonial America. New York: Clarkson N. Potter, 1971.

5:10   Jay Monaghan. Civil War Slang and Humor. Civil War History. 3: 125-133, 1957.

5:11   Michael Krondl. Around the American Table. Treasured Recipes and Food Traditions. Holbrook, Massachusetts; The New York Public Library, 1995.

5:12   Jonathan Norton Leonard. American Cooking: New England Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970; Richard James Hooker. Food and Drink in America. New York: the Bobbs-Merrill Company, 1981.

5:13   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

5:14   John D. Billings. Hardtack and Coffee or The Unwritten Story of Army Life. Boston, Massachusetts: George M. Smith, 1887; Jay Monaghan. Civil War Slang and Humor. Civil War History. 3: 125-133, 1957.

5:15   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Richard James Hooker. Food and Drink in America. New York: the Bobbs-Merrill Company, 1981.

PANEL 6

6:1    Bertram Gordon. Professor of History. Mills College, Oakland, California, 1998.

6:2    Wohaw. "Between Two Cultures" Karen Daniels Petersen. Plains Indian Art from Fort Marion. Norman, Oklahoma: University of Oklahoma Press, 1971.

6:3    Interview with Charles Gant (November 30th, 1938). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

6:4    Interview with Mrs. Jack Miles (Date not recorded). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

6:5    Interview with Annie E. Lesnett (September 7th, 1938). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

6:6    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

6:7    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

6:8    William Wood. American Life Histories. Manuscripts from the Federal Writers’ Project, 1936-1940; The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life Books, Foods of the World. New York: Time-Life Books, 1970.

6:9    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976; Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

6:10   Jonathan Norton Leonard. American Cooking; the Great West. Edited by Time-Life Books, Foods of the World Series. New York: Time-Life Books, 1971; Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

6:11   Jonathan Norton Leonard. American Cooking: New England. Edited by Time-Life Books, Foods of the World. New York: Time-Life Books, 1970.

6:12   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

6:13   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976. Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

6:14   Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969. Sophie E. Coe. America’s First Cuisines. Austin, Texas: University of Texas Press, 1994.

6:15   Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995

PANEL 7

7:1    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Dale Brown. American Cooking: the Northwest. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1970; Jonathan Norton Leonard. American Cooking: the Great West. Edited by Time-Life, Foods of the World. New York: Time-Life Books, 1971.

7:2    Rick Archibald. The Last Dinner on the Titanic. Toronto: Madison Press, 1997. Also: The Last Dinner on the Titanic. http://www.armchair.com/recipe/ titanic1. html

7:3    Harvey A. Levenstein. Revolution at the Table. The Transformation of the American Diet. New York: Oxford University Press, 1988.

7:4    Charles A. Lindbergh. The Spirit of St. Louis. New York: Charles Scribner’s Sons, 1953.

7:5    P. Schenk. Die Verpflegung von 4700 Wettkämpfern aus 42 Nationen im Olympischen Dorf während der XI. Olympischen Spiele 1936 zu Berlin. Münchener Medizinische Wochenschrift. 83: 1535-1539, 1936; P. Schenk. Bericht über die Verpflegung der im "Olympischen Dorf" untergebrachten Teilnehmer an den XI. Olympischen Spielen 1936 zu Berlin. Die Ernährung. 2: 1-24, 1937.

7:6    Interview with Lucille Keller (Dated June 14th, 1939). American Life Histories: Manuscripts from the Federal Writers’Project, 1936-1940.

7:7    Eugene Walter. American Cooking. Southern Style. Edited by Time-Life Books, Foods of the World. New York: Time-Life Books, 1971.

7:8    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

7:9    Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

7:10   John Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

7:11   Harvey A. Levenstein. Revolution at the Table. The Transformation of the American Diet. New York: Oxford University Press, 1988.

7:12   Harvey A. Levenstein. Revolution at the Table. The Transformation of the American Diet. New York: Oxford University Press, 1988.

7:13  Thomas Edison. Letter dated July 15th, 1926. Szathmary Family Culinary Collection, Culinary Archives & Museum, at Johnson & Wales University. 315 Harborside Boulevard, Providence, Rhode Island.

7:14   Harvey A. Levenstein. Revolution at the Table. The Transformation of the American Diet. New York: Oxford University Press, 1988.

7:15   The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

PANEL 8

8:1    Mary Frances Kennedy Fisher. How to Cook a Wolf. 1st Edition. New York: Duell, Sloan, and Pearce, 1942.

8:2    J. H. Skillman. Eating Through the Years. U.S. Naval Institute Proceedings, March, 1941; Franz A. Koehler. Special Rations For the Armed Forces. 1946-1953. QMC Historical Studies, Series II, Number 6. Washington, D.C. Historical Branch, Office of the Quartermaster General, 1948.

8:3    Carl O. Sauer. Agricultural Origins and Dispersals. The Domestication of Animals and Foodstuffs. 2nd Edition. Cambridge, Massachusetts: Massachusetts Institute of Technology Press, 1969; The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964.

8:4    Betty Fussell, Masters of American Cookery. New York: Times Books, 1983.

8:5    Hatsuye Egami. The Evacuation Diary of Hatsuye Egami. Pasadena, California; International Productions, 1995.

8:6    The American Heritage Cookbook and Illustrated History of American Eating & Drinking. American Heritage Publishing Co., Inc., 1964; Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

8:7    Interview with Marie Haggerty (Dated July 10th, 1929). American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940.

8:8    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

8:9    Interviews with Davis Community Church Fellowship Group, 1998.

8:10   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

8:11   Mrs. Frank A. Farnham, Mrs. Francis A. Harding, Mrs. Roland G. Hopkins, Mrs. Henry B. Prout, Mrs. Howard L. Rogers. Choice War Time Recipes. Chestnut Hill, Massachusetts, 1919.

8:12   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

8:13   Franz A. Koehler. Special Rations For the Armed Forces. 1946-1953. QMC Historical Studies, Series II, Number 6. Washington, D.C. Historical Branch, Office of the Quartermaster General, 1948.

8:14   Margot Murphy (Jane Holt). Wartime Meals. How to Plan Them, How to Buy Them, How to Cook Them. New York: Greenberg, 1942.

8:15   United States Department of Agriculture. Composition of Foods Handbook Number 8. Supplement. Washington D.C.: United States Department of Agriculture, 1992.

PANEL 9

9:1    James R. Fairlamb. Nuclear Survival Manual. BOSDEC. The Concrete Curtain. 1st Edition. Butler, New Jersey: Drexel Winslow and Farrington, n.d.; Thomas L. Martin and Donald C. Latham. Strategy for Survival. Tucson: University of Arizona Press, 1963; RUSIDS [Royal United Services Institute for Defense Studies]. Nuclear Attack: Civil Defense. Aspects of Civil Defense in the Nuclear Age. New York: Brassey’s Publishers, Limited, 1982; FEMA [Federal Emergency Management Agency]. Shelter Management Handbook. Washington, D.C.: FEMA, 1984.

9:2    Frederick Marryat. A Diary in America. With Remarks on Its Institutions. Philadelphia: Carey and Hart, 1839; The American Heritage Cookbook and Illustrated History of American Eating and Drinking. American Heritage Publishing Company, 1964.

9:3    Illustrated American. July, 1890; see also The American Heritage Cookbook and Illustrated History of American Eating and Drinking. American Heritage Publishing Company, 1964.

9:4    Betty Fussell, Masters of American Cookery. New York: Times Books, 1983.

9:5    Eugene Walter. American Cooking. Southern Style. Edited by Time-Life Books, Foods of the World. New York: Time-Life Books, 1971.

9:6    Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

9:7    John F. Kennedy Library, 1998.

9:8    Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

9:9    The American Heritage Cookbook and Illustrated History of American Eating and Drinking. American Heritage Publishing Company, 1964; Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California: ABC-CLIO, Incorporated, 1996.

9:10   Bruce Catton. Mr. Lincoln’s Army. Garden City, New York: Doubleday, 1951.

9:11   Sarah Morgan. The Saga of Texas Cookery. A Historical Guide of More Than One Hundred Twenty Recipes illustrating the French Influence on Texas Cuisine, the Spanish Influence, and the Mexican, Including also Contributions from the European Settlers in the Republic of Texas and from the Resourceful Southerners During the Confederacy, as Well as from Texans of Every Sort Right Down to the Present. Austin, Texas: The Encino Press, 1973.

9:12   James R. Fairlamb. Nuclear Survival Manual. BOSDEC. The Concrete Curtain. 1st Edition. Butler, New Jersey: Drexel Winslow and Farrington, n.d.;

9:13   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

9:14   John F. Mariani. The Dictionary of American Food and Drink. New York: Ticknor and Fields, 1983.

9:15   Waverly Root and Richard de Rochemont. Eating in America: A History. New York: William Morrow and Company, 1976.

PANEL 10

10:1   Mark Wheeler. Figs in Space. Discover. Volume 19, Issue 9. Walt Disney Company, 1998.

10:2   George Washington. General Orders, Headquarters, Middle-Brook. Letter dated June 9th, 1777.

10:3   Thomas Jefferson. Thomas Jefferson's Garden Book, 1766-1824, With Relevant Extracts from His Other Writings. Edited by Edwin M. Betts. Vol. 22. Memoirs of the American Philosophical Society. Philadelphia: The American Philosophical Society, 1944.

10:4   Bertram Gordon. Professor of History. Mills College, Oakland, California, 1998.

10:5   Don Voorhees. Why Does Popcorn Pop? And 201 Other Fascinating Facts About Food.  New York: Citadel Press, 1995.

10:6   Mary V. Klicka, Herbert A. Hollender, and Paul A. Lachance. Food for Astronauts. Journal of the American Dietetic Association. 51: 238-245, 1967; Paul A. Lachance. The Development of Space Food and the Nutritional Aspects of Space Feeding. National Nutrition Council, Washington D.C., November 27th, 1967; Paul A. Lachance and Charles A. Berry. Luncheon in Space. Nutrition Today. June, 1967; Paul A Lachance, Mary V. Klicka, and H. A. Hollender. Space Feeding. Cereal Food Products Utilized in the U.S. Manned Space Program. Cereal Science Today. 13(2), 1968; Mary V. Klicka, Paul A. Lachance, and Herbert A. Hollender. Space Feeding. Activities Report. 20: 53-70, 1968; Norman D. Heidelbaugh, Malcolm C. Smith, Jr., Paul C. Rambaut, Leo Lutwak, Clayton S. Huber, Connie R. Stadler, and Bobbye M. Rouse. Clinical Nutrition Applications of Space Food Technology. Journal of the American Dietetics Association. 62: 383-389, 1973.

10:7   United States Census. 1990. United States Census Data. cdrom/lookup/C90STFIA/IC/3A/3C. Washington, D. C.: United States Government Printing Office, 1992; Jan Corlett, Davis, California, 1998; D. Britt. Teens Grow Healthy Food For Thought. Food From The Hood. Washington Post, p. C1, August 26th, 1994.

10:8   William J. Darby, Paul Ghalioungui, Louis E. Grivetti. Food: The Gift of Osiris. 2 Vols. New York: Academic Press, 1977.

10:9   The American Heritage Cookbook and Illustrated History of American Eating and Drinking. American Heritage Publishing Company, 1964; Evan Jones. American Food: The Gastronomic Story. 2nd Edition. New York: Random House, 1981.

10:10  Edward J. Ryder. Leafy Salad Vegetables. Westport, Connecticut: AVI Publishing Company, 1979.

10:11  Bertram Gordon. Professor of History. Mills College, Oakland, California, 1998.

10:12  Kathlyn Gay and Martin Gay. Encyclopedia of North American Eating and Drinking Traditions, Customs and Rituals. Santa Barbara, California; ABC-CLIO, Incorporated, 1996.

10:13  Barbara Chipman Moment. The Salad-Green Gardener. Boston, Massachusetts: Houghton Mifflin, 1977.

10:14  Food News, Current Events: Spuds in Space A Success. 11/3/98. http://www.swcp.com/hughes/newnews.htm

10:15  Edward J. Ryder. Leafy Salad Vegetables. Westport, Connecticut: AVI Publishing Company, 1979.

Chronology Documentation:

Gorton Carruth. The Encyclopedia of American Facts and Dates. 10th Edition. New York: HarperCollins, 1997.

Barbara Kuck. Culinary chronology compiled from references and holdings in the library of the Culinary Archives & Museum, Johnson & Wales University, Providence, Rhode Island.

Los Angeles Times. Los Angeles Times Annual Index, Los Angeles, California: Los Angeles Times

New York Times. New York Times Annual Index, New York, New York

 James Trager. The Food Chronology. A Food Lover's Compendium of Events and Anecdotes, From Prehistory to Present. New York: Henry Holt and Company, 1995.