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CULINARY HISTORY BOOKS  page 1 (A - F)

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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)
ed. by Kenneth F. Kiple, Kriemhild Coneè 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
Carole Counihan, Penny Van Esterik, Penny Van Esterik (ed.)

(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
 

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