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Food Plants: a Bibliography James P Humboldt State University Digital Commons @ Humboldt State University Botanical Studies Open Educational Resources and Data 2-2017 Food Plants: A Bibliography James P. Smith Jr Humboldt State University, [email protected] Follow this and additional works at: http://digitalcommons.humboldt.edu/botany_jps Part of the Botany Commons Recommended Citation Smith, James P. Jr, "Food Plants: A Bibliography" (2017). Botanical Studies. 22. http://digitalcommons.humboldt.edu/botany_jps/22 This Economic Botany - Ethnobotany is brought to you for free and open access by the Open Educational Resources and Data at Digital Commons @ Humboldt State University. It has been accepted for inclusion in Botanical Studies by an authorized administrator of Digital Commons @ Humboldt State University. For more information, please contact [email protected]. F O O D P L A N T S : A B I B L I O G R A P H Y James P. 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A movable feast: ten millenia of Hackett, C. & J. Carolane (editors). 1983. Edible food globalization. Cambridge Univ. Press. New York, horticultural crops. A compendium of information on NY. 368 pp. fruit, vegetable, spice and nut species. Four vols. Academic Press. New York, NY. Kiple, K. F. & K. C. Ornelas (editors). 2000. The Cambridge world history of food. Two vols. Cambridge Harris, M. & E. B. Ross. 1987. Food and evolution. Univ. Press. Cambridge, U. K. 2153 pp. Temple Univ. Press. Philadelphia, PA. 633 pp. Kittler, P. G. & K. Sucher. 1989. Food and culture in Herbst, S. T. & R. Herbst. 2007. The food lover’s America. Van Nostrand Reinhold. New York, NY. 384 companion. Fourth edition. Barron’s. Hauppauge, NY. pp. 829 pp. Kunkel, G. 1984. Plants for human consumption. An Heiser, C. B., Jr. 1990. Seed to civilization: the story annotated checklist of the edible phanerogams and of food. New edition. Harvard Univ. Press. Cambridge, ferns. Koeltz Scientific Books. Koenigstein, West MA. 228 pp. Germany. 393 pp. Hesseltine, C. W. & H. L. Wang. 1980. The importance Labensky, S., G. G. Ingram, & S. R. Labensky. 1997. of traditional fermented foods. BioScience 30(6): 402- Webster’s new world dictionary of culinary arts. 404. Prentice Hall. Upper Saddle River, NJ. 447 pp. -2- Lane, T. 1997 (editor). Foods that harm and foods view of the world. Rnadom House.New York, NY. 271 that heal: an A-Z guide to safe and healthy eating. pp. Reader’s Digest Assoc. Pleasantville, NY. 400 pp. Pollan, M. 2008. In defense of food: an eater’s Langer, W. L. 1975. American foods and Europe’s manifesto. Penguin Press. New York, NY. 244 pp. population growth 1750-1850. J. Social Hist. Winter: 51-66. Poot, W. 1980. Food: an authoritative and visual history and dictionary of the foods of the world. Simon Leakey, C. L. A. & J. B. Wills (editors). 1977. Food & Schuster. New York, NY. 602 pp. crops of the low-land tropics. Oxford Univ. Press. New York, NY. 345 pp. Prendergast, H. D. V. et al. (editors). 1998. Plants for food and medicine. Royal Botanic Gardens. Kew, Linskens, H. F. & W. Jorde. 1997. Pollen as food and England. 438 pp. medicine - - a review. Econ. Bot. 51(1): 78-87. Prescott-Allen, R. & C. Prescott-Allen. 1990. How Livingston, A. & H. Livingston. 1993. Edible plants and many plants feed the world? Conservation Biology animals: unusual foods from aardvark to zamia. Facts 4(4): 365-374. on File. New York, NY. 292 pp. Rhoades, R. E. 1991. The world’s food supply at risk. Macrae, R. et al. (editors). 1993. Encyclopaedia of Natl. Geogr. 179(4): 74-105. food technology and nutrition. Eight vols. Academic Press. London, England. Roberts, J. 2001. The origin of fruit and vegetables. Universe Publ. New York, NY. 228 pp. Mariani, J. F.
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