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Hopkins, John A., Jr. Economic History of the Production of Beef Cattle in Iowa. Iowa City: State Historical Society of Iowa, 1928.

Jordan, Terry G. North American Cattle-Ranching Frontiers: Origins, Diffusions, and Differentiation. Albuquerque: University of New Mexico Press, 1993.

Kerr, William, et al. Marketing Beef in Japan. New York: Hathern Press, 1994.

Lawrie, R. A. Lawrie’s Meat Science, 6th ed. Cambridge, UK: Woodhead Publishing, 1998.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 1984.

MacLeod, G. “The Flavour of Beef.” In Flavor of Meat, Meat Products and Seafoods, 2nd ed., edited by F. Shahidi. London: Blackie Academic and Professional, 1994.

Maga, J. A. “Umami Flavour of Meat. ” In Flavor of Meat, Meat Products and Seafoods, 2nd ed., edited by F. Shahidi. London: Blackie Academic and Professional, 1994.

Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. Urbana: University of Illinois Press, 1985.

Mitchell, Joseph. Up in the Old Hotel. New York: Vintage, 1938.

Mottram, D. S., and R. A. Edwards. “The Role of Triglycerides and Phospholipids in the Aroma of Cooked Beef.” Journal of the Science of Food and Agriculture 34 (1983).

Outram, Alan K. “Hunter-Gatherers and the First Farmers: The Evolution of Taste in Prehistory.” In Food: The History of Taste, edited by Paul Freedman. Berkeley: University of California Press (2007).

Prince, Joseph M., and Richard H. Steckel. “Nutritional Success on the Great Plains: Nineteenth-Century Equestrian Nomads.” Journal of Interdisciplinary History 33 (2003).

Ranhoffer, Charles. The Epicurean. New York: Dover Publications, 1971.

Reischauer, Edwin O. Japan: The Story of a Nation, 4th ed. New York: McGraw-Hill, 1990.

Roeber, D. L., et al. “Implant Strategies During Feeding: Impact on Carcass Grades and Consumer Acceptability.” Journal of Animal Science 78 (2000).

Romans, J. R., et al. “Influence of Carcass Maturity and Marbling on the Physical and Chemical Characteristics of Beef. I. Palatability, Fiber Diameter and Proximate Analysis.” Journal of Animal Science 24 (1965).

Rosen, Amy. “Water Worker.” Toronto Life (May 2005).

Sacks, Oliver. An Anthropologist on Mars: Seven Paradoxical Tales. New York: Vintage, 1996.

Schor, Alejandro, et al. “Nutritional and Eating Quality of Argentinean Beef: A Review.” Meat Science 79 (2008).

Skaggs, Jimmy. Prime Cut: Livestock Raising and Meatpacking in the United States 1607-1983. College Station: Texas A&M University, 1983.

Speth, John, et al. “Energy Source, Protein Metabolism, and Hunter-Gatherer Subsistence Strategies.” Journal of Anthropological Archeology 2 (1983).

Stanford, Craig. The Hunting Apes: Meat Eating and the Origins of Human Behavior. Princeton: Princeton University Press, 2001.

Tatum, J. D., et al. “Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes.” Journal of Animal Science 50 (1980).

Thomas, Lately. Delmonico’s: A Century of Splendor. Boston: Houghton Mifflin, 1967.

Thurman, Judith. “First Impressions.” The New Yorker (June 23, 2008).

Van Vuure, Cis. Retracing the Aurochs. Sofia, Bulgaria: Pensoft, 2005.

Wobber, V., et al. “Great Apes Prefer Cooked Food.” Journal of Human Evolution 55 (2008).

INDEX

A3 beef

A3 Gumma tongue

A4 beef

A5 beef

A5 Yamagata

Aberdeen-Angus

Aberdeen-Angus Cattle Society

Aberdeen-Angus Review

Aberfoyle Butcher

abono

Aché

acidosis

acorns

adrenaline

aging of beef

Agriculture Department, U.S., see USDA

aguja

akami

Alabama

Alain Ducasse Formation (ADF)

alcohols

aldehydes

Alderspring Ranch

alfalfa

aliphatic aldehydes

alpha-linolenic acid (ALA)

Alpo Chop House Filet Mignon Flavor

Alzheimer’s

amino acids

Angus Mackay Highland steak

Angus steak, Angus cows

see also Aberdeen-Angus

Animals in Translation (Grandin)

antibiotics

Antica Macelleria Falorni

antioxidants

apples

arachadonic acid

Argentina

Argentine Beef Promotion