CULINARY HISTORY BOOKS
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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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