History of food bleg.

Cross-posted at La Vida Locavore (where I’m expecting most of the answers to pop up).

I’m a history professor by profession. My training is in American labor history, but the problem with that is that whenever it goes on the schedule I can’t get enough students to sign up for it so that the class survives. Therefore, next semester I’m trying to pioneer a subfield that nobody really has training in: Food History.

I’ve already ordered my books (all of which I’ve already read and recommend highly):

Levenstein, Revolution at the Table.
Horowitz, Putting Meat on the American Table.
McNamee, Alice Waters and Chez Panisse.
Pollan, The Omnivore’s Dilemma.

I’ve also ordered a bunch of books with article length pieces from which I’ll assign pieces:

O’Neill, Ed., American Food Writing.
Remnick, Ed., Secret Ingredients.
Kurlansky, Ed., The Food of a Younger Land.

As this course is going to be a reading seminar, I’m afraid I don’t have enough stuff (particularly as I won’t assign everything in the collections). Therefore, I’m looking for good essays on the history of food in America that I could just link to in the final syllabus when I write it. It doesn’t matter what kind of food, my hope is to cover everything from Breakfast through midnight snacks with everything in between.

So ya got anything for me? [URLs are crucial here, of course.]