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Cod_ A Biography of the Fish That Changed the World - Mark Kurlansky [91]

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Sweden: University of Goteborg, 1995.

Yvon, R. P. Avec les pecheurs de Terre-Neuve et du Groenland. St.-Malo: L’Ancre de Marine, 1993.

FOOD HISTORY AND ANTHROPOLOGY

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

Scully, Terence, ed. The Viandier of Taillevent. Ottawa: University of Ottawa Press, 1988.

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Thorne, John, with Matt Lewis Thorne. Serious Pig: An American Cook in Search of His Roots. New York: North Point Press, 1996.

Toussaint-Samat, Maguelonne. History of Food. Translated by Anthea Bell. Oxford: Blackwell, 1992.

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

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Wilson, C. Anne. Food and Drink in Britain: From the Stone Age to the 19th Century. Chicago: Academy Publishers, 1991.

Acknowledgments

This book owes a great debt to many people throughout the Atlantic region, but especially: José Juan Castillo in San Sebastián, Hallfredur Örn Eiriksson at the Árni Magnússon Institute in Reykjavik, Lillian Gonzalez in New York, Einar Gustavsson at the Scandinavian Tourist Board in New York, Jørgen Leth in Port-au-Prince, Louis Menashe in New York, David S. Miller in Copenhagen, Rosita Marrero in San Juan, Gillian Parsons at the University of Lancaster, Christine Toomey in London, John Walton at the University of Lancaster, arid Monique Zerdoun in Paris. Special thanks to Lisa Klausner.

I am greatly indebted to Denise Martin and Linda Perney for so generously giving their time and considerable skills and for much valued advice. I also want to thank Charlotte Sheedy for all her support and guidance. This

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