Label
Food habits + History
Name
Food habits + History
Incoming Resources
- Why we eat what we eat, how the encounter between the New World and the Old changed the way everyone on the planet eats, Raymond Sokolov
- Food, a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens
- Catching fire, how cooking made us human, Richard Wrangham
- Food history almanac, over 1,300 years of world culinary history, culture, and social influence, Janet Clarkson
- Food in time and place, the American Historical Association companion to food history, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
- Food, the history of taste, edited by Paul Freedman
- Tasting history, explore the past through 4,000 years of recipes, Max Miller, with Ann Volkwein ; photography by Andrew Bui
- Eating to excess, the meaning of gluttony and the fat body in the ancient world, Susan E. Hill
- Cuisine and empire, cooking in world history, Rachel Laudan
- Food in Time and Place, the American Historical Association Companion to Food History
- Our fermented lives, a history : how fermented foods have shaped cultures & communities, Julia Skinner ; foreword by Sandor Ellix Katz