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

• NEW Beans: A History by Ken Albala

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

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

• 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 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

• 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

• 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 Coneè Ornelas

• Celebrate: Italian Style by Jacqueline Miconi

• 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

• 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

• 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

• (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) 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