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CULINARY HISTORY BOOKS

Click on the title for more information and book review or to Purchase from Amazon.com - Super Saver Sale - FREE SHIPPING with $25.00 purchase!

NEW POTATO   by Lyndsay & Patrick Mikanowski

A1 Diner: Real Food, Recipes, and Recollections
by Sarah Rolph, Jeff Giberson (Photographer)

A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes  by Clifford A. Wright

A Movable Feast: Ten Millennia of Food Globalization  by Kenneth F. Kiple

A Revolution in Taste: The Rise of French Cuisine, 1650-1800
by Susan Pinkard

A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances  by Laura Schenone

A Treasury of Persian Cuisine  by Shirin Simmons

(The) Accomplisht Cook (1665-1685)  by Robert May

America's Kitchens   by Nancy Carlisle and Melinda Talbot Nasardinov

American Pie: Slices of Life (and Pie) from America's Back Roads
by Pascale Le Draoulec

America's First Cuisines  by Sophie D. Coe

Ancient Wine : The Search for the Origins of Viniculture
by Patrick E. McGovern

Apicius Cookery and Dining in Imperial Rome  by Joseph Dommers Vehling

Archestratos of Gela: Greek Culture and Cuisine in the Fourth Century Bce : Text, Translation, and Commentary
by Archestratus, Alexander Sens

(The) Art of the Table: A Complete Guide to Table Setting, Table Manners and Tableware  by Suzanne Von Drachenfels

Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions   by Michael Karl Witzel

Beans: A History by Ken Albala

Becoming a Chef: With Recipes and Reflections from America’s Leading Chefs - By Andrew Dornenburg & Karen Page

Beer & Food: An American History  by Bob Skilnik

Beyond the Ice Cream Cone: The Whole Scoop on Food at the 1904 World's Fair by Pamela J. Vaccaro

Big Shots : The Men Behind the Booze  by Albert J. Baime

Bless This Food: Ancient and Contemporary Graces from Around the World  by Adrian Butash

(The) Cambridge World History of Food (2-V. Boxed Set)
edited by Kenneth F. Kiple, Kriemhild Coneθ Ornelas

Celebrate: Italian Style  by Jacqueline Miconi

Chicken A La King And The Buffalo Wing: Food Names And The People And Places That Inspired Them   by Steven Gilbar

Choice Cuts  by Mark Kurlansky

Cod: A Biography of the Fish That Changed the World  by Mark Kurlansky

Culture of the Fork  by Giovanni Rebora, Albert Sonnenfeld (Translator)

Dangerous Tastes: The Story of Spices  by Andrew Dalby

De Agri Cultura (On Farming) by Marcus Porcius Cato (Cato the Elder - 234-139 BC)   translated by Andrew Dalby

Everything You Pretend to Know About Food: And Are Afraid Someone Will Ask by Nancy Rommelmann

Exploring History Through Simple Recipes Series
by Mary Gunderson (childrens cookbooks grades 3 to 9)

Food and Culture: A Reader by Carole Counihan, Penny Van Esterik, Penny Van Esterik (Editors)

(The) Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present  by James Trager

Food in Antiquity: A Survey of the Diet of Early Peoples
by Patricia Brothwell (Contributor), Don R. Brothwell

Food in History by Reay Tannahill

(The) Food Journal of Lewis & Clark: Recipes for an Expedition
by Mary Gunderson

Fork It Over: The Intrepid Adventures of a Professional Eater  by Alan Richman

From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals by Barbara Haber

(The) Gallery of Regrettable Food by James Lileks

Grandma's Wartime Kitchen: World War II and the Way We Cooked
by Joanne Lamb Hayes, Jean Anderson

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)
by Fredrick Douglass Opie

I'll Drink to That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine  by Rudolph Chelminski

In Memory's Kitchen: A Legacy From The Women Of Terezin
Edited by Cara De Silva

In the Devil's Garden: A Sinful History of Forbidden Foods
by Stewart Lee Allen

(The) Last Chinese Chef  A Novel By Nicole Mones

Military High Life: Elegant Food Histories and Recipes
by Agostino Von Hassell, Herm Dillon and Leslie Jean-Bart. Introduction by Chef John Besh

Modern Cookery for Private Families  by Eliza Acton (1845)

Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat by Sarah Murray

Mrs. Charles Darwin's Recipe Book: Revived and Illustrated
by Dusha Bateson and Weslie Janeway

Near a Thousand Tables : A History of Food  by Felipe Fernandez-Armesto

(The) New Tea Companion  by Jane Pettigrew; Bruce Richardson

(The) Omnivore's Dilemma: A Natural History of Four Meals  by Michael Pollan

On Farming (De Agri Cultura) by Marcus Porcius Cato (Cato the Elder - 234-139 BC)  translated by Andrew Dalby

100 Vegetables and Where They Came From
by William Woys Weaver, Signe Sundberg-Hall (Illustrator)

Organic Inc.: Natural Foods and How They Grew  By Samuel Fromartz

(The) Origins of Fruit & Vegetables  by Jonathan Roberts

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue  by Mike Mills, Amy Mills Tunnicliffe

POTATO   by Lyndsay & Patrick Mikanowski

(The) Potato: How the Humble Spud Rescued the Western World
by Larry Zuckerman

Salt: A World History  by Mark Kurlansky

Sweetness and Power: The Place of Sugar in Modern History
by Sidney W. Mintz

Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants  by Wolfgang Schivelbusch, David Jacobson (Translator)

(The) Tea Drinker's Handbook   by Christine Barbaste, Francois-Xavier Delmas, and Mathias Minet

(The) True History of Chocolate
by Sophie D. Coe, Michael D. Coe (Contributor)

(The) United States of Arugula  by David Kamp

Victoria's Home Companion: Or, The Whole Art of Cooking: A History of 19th Century Foods, with Recipes by Victoria Rumble

Why Do Donuts Have Holes?: Fascinating Facts About What We Eat And Drink by Don Voorhees
 

 

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