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 Coneč 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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