Part 30 (1/2)

---, and Anne Machung. The Second s.h.i.+ft. New York: Penguin Books, 2003.

Java, Jennifer, and Carol M. Devine. ”Time Scarcity and Food Choices: An Overview.” Appet.i.te 47 (2006): 196204.

Larson, Nicole I., et al. ”Food Preparation by Young Adults Is a.s.sociated with Better Diet Quality.” Journal of the American Dietetic a.s.sociation. Vol. 106, No. 12, December 2006.

Neuhaus, Jessamyn. ”The Way to a Man's Heart: Gender Roles, Domestic Ideology, and Cookbooks in the 1950s.” Journal of Social History, Spring 1999.

Pollan, Michael. ”Out of the Kitchen, Onto the Couch.” New York Times Magazine, August 2, 2009.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: Modern Library, 2001.

---. Something from the Oven: Reinventing Dinner in 1950's America. New York: Viking, 2004.

On Trends in American Eating and Cooking Habits

See the Web site of NPD, Harry Balzer's market research firm: /wps/portal/npd/us/industryexpertise/food. See also the U.S. Bureau of Labor Statistics ”American Time Use Survey”: e More Obese?” Journal of Economic Perspectives. Vol. 17, No. 3 Summer (2003): 93118. Cutler attributes part of the increase in obesity to a decrease in the time spent preparing food.

Gussow, Joan Dye. ”Does Cooking Pay?” Journal of Nutrition Education 20,5 (1988): 22126.

Haines, P. S., et al. ”Eating Patterns and Energy and Nutrient Intakes of US Woman.” Journal of the American Dietetic a.s.sociation 92, 6 (1992): 698704, 707.

On the Chemistry of Flavor, Including Umami and Phytochemicals

Beauchamp, Gary K. ”Sensory and Receptor Responses to Umami: An Overview of Pioneering Work.” American Journal of Clinical Nutrition 90 (suppl) (2009): 723S27S.

Block, E. ”The Chemistry of Garlic and Onions.” Scientific American 252 (1985): 11419.

Blumenthal, Heston, et al. Das.h.i.+ and Umami: The Heart of j.a.panese Cuisine. Tokyo: Kodansha International, 2009.

Chaudhari, Nirupa, et al. ”Taste Receptors for Umami: The Case for Multiple Receptors.” American Journal of Clinical Nutrition 90, 3 (2009): 738S42S.

Gladwell, Malcolm. ”The Ketchup Conundrum.” New Yorker, September 6, 2004.

Griffiths, Gareth. ”Onions-a Global Benefit to Health.” Phytotherapy Research 16 (2002): 60315.

Kurlansky, Mark. Salt: A World History. New York: Penguin Books, 2003.

Kurobayas.h.i.+, Yos.h.i.+ko, et al. ”Flavor Enhancement of Chicken Broth from Boiled Celery Const.i.tuents.” Journal of Agriculture and Food Chemistry, 56 (2008): 51216.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004.

Rivlin, Richard S. ”Historical Perspective on the Use of Garlic” in Recent Advances in the Nutritional Effects a.s.sociated with the Use of Garlic as a Supplement, proceedings of a conference published as a supplement to The Journal of Nutrition, 2009.

Rogers, Judy. The Zuni Cafe Cookbook. New York: W. W. Norton, 2002. Be sure to read her brilliant short essay on ”salting early,” pp. 3538.

Rozin, Elisabeth. Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines. New York: Penguin Books, 1992.

---. The Universal Kitchen. New York: Viking, 1996.