Food History

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The Cooking Gene: A Journey Through African American Culinary History in the Old South
Eight Flavors: The Untold Story of American Cuisine
The Way We Eat Now
A Bite-Sized History of France: Delicious, Gastronomic Tales of Revolution, War, and Enlightenment
Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat
A Square Meal: A Culinary History of the Great Depression
Grocery: The Buying and Selling of Food in America
First Bite: How We Learn to Eat
Sugar: The World Corrupted: From Slavery to Obesity
Tastes Like Chicken: A History of America's Favorite Bird
Divided Spirits: Tequila, Mezcal, and the Politics of Production
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (MAD Dispatches, Volume 1)
Butter: A Rich History
The Book of Spice: From Anise to Zedoary
Salt: A World History
An Edible History of Humanity
Cod: A Biography of the Fish that Changed the World
Consider the Fork: A History of How We Cook and Eat
Spice: The History of a Temptation
Food in History
In the Devil's Garden: A Sinful History of Forbidden Food
A History of the World in 6 Glasses
Swindled: From Poison Sweets to Counterfeit Coffee—The Dark History of the Food Cheats
Milk: The Surprising Story of Milk Through the Ages
Banana: The Fate of the Fruit That Changed the World
Near a Thousand Tables: A History of Food
Something from the Oven: Reinventing Dinner in 1950s America
The Omnivore's Dilemma: A Natural History of Four Meals
Sweetness and Power: The Place of Sugar in Modern History

Related Genres

There is a type of pie strongly associated with Scotland which has aesthetic and health dangers that justify its inclusion here amongst the sinister pies. It is the Fried Pie - which is just what it says, a baked pie cooked a second time by frying. Scotland is not called the Land of the Brave for nothing.
Janet Clarkson, Pie: A Global History

Before there was wedding cake, there was bride pie.
Janet Clarkson, Pie: A Global History

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