The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Cuisine and Empire : Cooking in World History
Rachel Laudan
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A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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The Untold History of Ramen : How Political Crisis in Japan Spawned a Global Food Craze
George Solt
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Revolution at the Table : The Transformation of the American Diet
Harvey Levenstein
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A Taste of Power : Food and American Identities
Katharina Vester
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Tsukiji : The Fish Market at the Center of the World
Theodore C. Bestor
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The Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
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Paradox of Plenty : A Social History of Eating in Modern America
Harvey Levenstein
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A Geography of Digestion : Biotechnology and the Kellogg Cereal Enterprise
Nicholas Bauch
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Food and Power : A Culinary Ethnography of Israel
Nir Avieli
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Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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Eating Mud Crabs in Kandahar : Stories of Food during Wartime by the World's Leading Correspondents
Matt McAllester
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Tasting French Terroir : The History of an Idea
Thomas Parker
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Breadlines Knee-Deep in Wheat : Food Assistance in the Great Depression
Janet Poppendieck
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Eating Right in the Renaissance
Ken Albala
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Zinfandel : A History of a Grape and Its Wine
Charles L. Sullivan
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Tasting French Terroir : The History of an Idea
Thomas Parker
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Making Modern Meals : How Americans Cook Today
Amy B. Trubek
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Camembert : A National Myth
Pierre Boisard
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Perfection Salad : Women and Cooking at the Turn of the Century
Laura Shapiro
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