Sign in with Facebook
243 books
—
64 voters
Food History Books
Showing 1-50 of 2,599
Salt: A World History (Paperback)
by (shelved 78 times as food-history)
avg rating 3.75 — 75,851 ratings — published 2002
An Edible History of Humanity (Hardcover)
by (shelved 48 times as food-history)
avg rating 3.76 — 6,113 ratings — published 2010
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 39 times as food-history)
avg rating 3.85 — 10,207 ratings — published 2012
In the Devil's Garden: A Sinful History of Forbidden Food (Paperback)
by (shelved 35 times as food-history)
avg rating 3.67 — 1,300 ratings — published 2002
A History of the World in 6 Glasses (Paperback)
by (shelved 34 times as food-history)
avg rating 3.81 — 33,281 ratings — published 2005
Food in History (Paperback)
by (shelved 34 times as food-history)
avg rating 3.97 — 1,601 ratings — published 1973
Cod: A Biography of the Fish that Changed the World (Paperback)
by (shelved 32 times as food-history)
avg rating 3.92 — 24,741 ratings — published 1997
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 31 times as food-history)
avg rating 4.19 — 209,534 ratings — published 2006
Near a Thousand Tables: A History of Food (Paperback)
by (shelved 28 times as food-history)
avg rating 3.69 — 696 ratings — published 2001
Spice: The History of a Temptation (Paperback)
by (shelved 28 times as food-history)
avg rating 3.64 — 2,548 ratings — published 2004
Swindled: From Poison Sweets to Counterfeit Coffee—The Dark History of the Food Cheats (Hardcover)
by (shelved 27 times as food-history)
avg rating 3.82 — 663 ratings — published 2008
Food: A Culinary History from Antiquity to the Present (European Perspectives)
by (shelved 25 times as food-history)
avg rating 3.95 — 211 ratings — published 1996
The Food of a Younger Land: A Portrait of American Food—Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal (Hardcover)
by (shelved 24 times as food-history)
avg rating 3.47 — 2,694 ratings — published 2009
Sweetness and Power: The Place of Sugar in Modern History (Paperback)
by (shelved 24 times as food-history)
avg rating 3.78 — 2,793 ratings — published 1985
Something from the Oven: Reinventing Dinner in 1950s America (Paperback)
by (shelved 23 times as food-history)
avg rating 3.79 — 874 ratings — published 2004
Curry: A Tale of Cooks and Conquerors (Hardcover)
by (shelved 23 times as food-history)
avg rating 3.91 — 1,246 ratings — published 2005
Milk: The Surprising Story of Milk Through the Ages (Hardcover)
by (shelved 22 times as food-history)
avg rating 3.62 — 553 ratings — published 2008
The Cooking Gene: A Journey Through African American Culinary History in the Old South (ebook)
by (shelved 21 times as food-history)
avg rating 3.87 — 8,089 ratings — published 2017
Extra Virginity: The Sublime and Scandalous World of Olive Oil (Hardcover)
by (shelved 21 times as food-history)
avg rating 3.77 — 4,101 ratings — published 2011
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement (Hardcover)
by (shelved 21 times as food-history)
avg rating 3.78 — 3,189 ratings — published 2010
A History of Food in 100 Recipes (Hardcover)
by (shelved 20 times as food-history)
avg rating 3.72 — 716 ratings — published 2012
The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice (Hardcover)
by (shelved 20 times as food-history)
avg rating 3.74 — 931 ratings — published 2007
History of Food (Paperback)
by (shelved 20 times as food-history)
avg rating 4.00 — 409 ratings — published 1987
Banana: The Fate of the Fruit That Changed the World (Hardcover)
by (shelved 19 times as food-history)
avg rating 3.81 — 5,338 ratings — published 2007
A Square Meal: A Culinary History of the Great Depression (Hardcover)
by (shelved 18 times as food-history)
avg rating 3.75 — 2,226 ratings — published 2016
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 17 times as food-history)
avg rating 4.08 — 25,765 ratings — published 2013
White Bread: A Social History of the Store-Bought Loaf (Hardcover)
by (shelved 17 times as food-history)
avg rating 3.63 — 823 ratings — published 2012
The True History of Chocolate (Paperback)
by (shelved 17 times as food-history)
avg rating 3.80 — 1,533 ratings — published 1996
The Fortune Cookie Chronicles: Adventures in the World of Chinese Food (Hardcover)
by (shelved 17 times as food-history)
avg rating 3.69 — 5,129 ratings — published 2008
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 17 times as food-history)
avg rating 3.75 — 206,389 ratings — published 2001
The Hungry Empire: How Britain’s Quest for Food Shaped the Modern World (Hardcover)
by (shelved 16 times as food-history)
avg rating 3.95 — 976 ratings — published 2016
Perfection Salad: Women and Cooking at the Turn of the Century (California Studies in Food and Culture, 24)
by (shelved 16 times as food-history)
avg rating 3.79 — 453 ratings — published 1986
Food: The History of Taste (Hardcover)
by (shelved 16 times as food-history)
avg rating 3.98 — 329 ratings — published 2007
Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal (Paperback)
by (shelved 16 times as food-history)
avg rating 3.88 — 850 ratings — published 1986
How Carrots Won the Trojan War: Curious (but True) Stories of Common Vegetables
by (shelved 16 times as food-history)
avg rating 3.53 — 590 ratings — published 2011
Breakfast: A History (Hardcover)
by (shelved 15 times as food-history)
avg rating 3.61 — 180 ratings — published 2013
The Drunken Botanist: The Plants That Create the World's Great Drinks (Hardcover)
by (shelved 15 times as food-history)
avg rating 4.02 — 10,566 ratings — published 2013
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 15 times as food-history)
avg rating 4.06 — 58,989 ratings — published 2001
The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat (Hardcover)
by (shelved 14 times as food-history)
avg rating 3.62 — 4,680 ratings — published 2021
The American Plate: A Culinary History in 100 Bites (Hardcover)
by (shelved 14 times as food-history)
avg rating 3.65 — 991 ratings — published 2014
Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance (Hardcover)
by (shelved 14 times as food-history)
avg rating 3.71 — 136 ratings — published 2004
The Big Oyster: History on the Half Shell (Paperback)
by (shelved 14 times as food-history)
avg rating 3.96 — 5,216 ratings — published 2005
Ten Restaurants That Changed America (Hardcover)
by (shelved 13 times as food-history)
avg rating 3.77 — 1,396 ratings — published
Butter: A Rich History (Hardcover)
by (shelved 13 times as food-history)
avg rating 3.85 — 1,106 ratings — published 2016
High on the Hog: A Culinary Journey from Africa to America (Hardcover)
by (shelved 13 times as food-history)
avg rating 4.19 — 1,410 ratings — published 2010
Catching Fire: How Cooking Made Us Human (Hardcover)
by (shelved 13 times as food-history)
avg rating 3.88 — 4,075 ratings — published 2009
Taste: The Story of Britain Through Its Cooking (Hardcover)
by (shelved 13 times as food-history)
avg rating 3.92 — 456 ratings — published 2007
Uncommon Grounds: The History of Coffee and How It Transformed Our World (Paperback)
by (shelved 13 times as food-history)
avg rating 3.69 — 3,025 ratings — published 1999
The Story of Tea: A Cultural History and Drinking Guide (Hardcover)
by (shelved 13 times as food-history)
avg rating 3.92 — 665 ratings — published 2007
Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food and Culture, 8)
by (shelved 13 times as food-history)
avg rating 3.79 — 193 ratings — published 1988
“Noodles arrived in Japan with Buddhist monks from China in the Middle Ages, but until the twentieth century they tended to be made from buckwheat, or a mix of wheat and rice.”
― First Bite: How We Learn to Eat
― First Bite: How We Learn to Eat
“Simply put, if our relationship with food was rational, there would be no obesity. We pursue what feels good and eating certain foods is a biochemical way to reduce stress. Comfort food, such as TV dinners, “are tied to times and places that remind people of safety, joy, warmth and the flavors of childhood.” This is why Swanson dinners were re-marketed in 2007 as Swanson Classics proudly proclaiming them as the “Original TV Dinner” with the slogan “Swanson Classics, Comfort Food Then, Comfort Food Now.”
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
― TV DINNERS UNBOXED: The Hot History of Frozen Meals
