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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Born Again Bodies : Flesh and Spirit in American Christianity
R. Marie Griffith
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Eating Apes
Dale Peterson
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Our Overweight Children : What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
Sharron Dalton
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Meals to Come : A History of the Future of Food
Warren Belasco
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Tasting French Terroir : The History of an Idea
Thomas Parker
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Why Calories Count : From Science to Politics
Marion Nestle
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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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Free for All : Fixing School Food in America
Janet Poppendieck
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Encarnacion’s Kitchen : Mexican Recipes from Nineteenth-Century California
Encarnacion Pinedo
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M. F. K. Fisher Among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Perfection Salad : Women and Cooking at the Turn of the Century
Laura Shapiro
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Tastes and Temptations : Food and Art in Renaissance Italy
John Varriano
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Coffee Life in Japan
Merry White
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Culinary Ephemera : An Illustrated History
William Weaver
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Medieval Cuisine of the Islamic World : A Concise History with 174 Recipes
Lilia Zaouali
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Beyond Hummus and Falafel : Social and Political Aspects of Palestinian Food in Israel
Liora Gvion
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Beyond Hummus and Falafel : Social and Political Aspects of Palestinian Food in Israel
Liora Gvion
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Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Joyce Goldstein
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The Philosophy of Food
David M. Kaplan
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