Keith Stavely and Kathleen Fitzgerald's America's Founding Food, Trudy Eden's work on food in early Virginia, and Peter Thompson's and then Sharon Salinger's studies of early American taverns and drinking later helped to secure the place of food studies in early American historiography. While thoroughly researched and interesting microhistories of colonial cookery, particularly as associated with Williamsburg, have long been available, Alfred Crosby's groundbreaking The Columbian Exchange (1972) was among the first texts to underscore the important contributions that historians of early America might have to offer the larger field of colonial American scholarship. Bealer), cod (Mark Kurlansky), and corn (Arturo Warman) earned wide readership as popular nonfiction, and Felipe Fernández-Armesto's Food: A History appeared not only on the shelves of chain bookstores but also on undergraduate and graduate reading lists. Commodity histories on potatoes (Larry Zuckerman), caffeine (Bennett Alan Weinberg and Bonnie K. Historians, in particular, have been at the forefront of this innovative new realm of scholarship. In the last 20 years, anthropologists, sociologists, theologians, art historians, literary scholars, and historians have helped to make the interdisciplinary field of food studies essential to the burgeoning academic interest in material culture, consumption and economic studies, and cultural studies.
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