Food History

See also food and drink.

Grocery: The Buying and Selling of Food in America
Eight Flavors: The Untold Story of American Cuisine
Cooked: A Natural History of Transformation
The Potlikker Papers: A Food History of the Modern South
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
The Drunken Botanist: The Plants That Create the World's Great Drinks
The French Chef in America: Julia Child's Second Act
Food: A Cultural Culinary History
First Bite: How We Learn to Eat
Ten Restaurants That Changed America
The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue
The American Plate: A Culinary History in 100 Bites
Pepper: A History of the World's Most Influential Spice
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century
Candy: A Century of Panic and Pleasure
Salt: A World History
An Edible History of Humanity
Spice: The History of a Temptation
Food in History
Cod: A Biography of the Fish that Changed the World
Consider the Fork: A History of How We Cook and Eat
Near a Thousand Tables: A History of Food
In the Devil's Garden: A Sinful History of Forbidden Food
The True History of Chocolate
Food: A Culinary History from Antiquity to the Present (European Perspectives)
Sweetness and Power: The Place of Sugar in Modern History
Banana: The Fate of the Fruit That Changed the World
Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
The Omnivore's Dilemma: A Natural History of Four Meals
A History of the World in 6 Glasses
Front Row Center's Passion in the Kitchen by Cynthia B. AinswortheMom's Island Bakens by Martha Char LoveGluten Free Slow Cooker by F.L. CloverMastering the Art of Soviet Cooking by Anya von BremzenFrench Women Don't Get Fat by Mireille Guiliano
Unusual Cookbooks
135 books — 53 voters

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Bringing this all together, the 1980s become and intensely significant point for the purposes of our understanding of what one could consider the degradation of our prison system and our food system in America: We see at that time period a sharp increase in the rates of diet-related disease, the number of incarcerated people, and the gap between the wealthy and the poor.
Erika Camplin, Prison Food in America

James Boswell
My definition of man is a cooking animal. The beasts have memory, judgement, and the faculties and passions of our minds in a certain degree; but no beast is a cook.
James Boswell, The Journals, 1762-95

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