How Do I
Food Through the Ages
For additional books, browse the library catalog under the subject heading Food History.
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Allen, Stewart Lee
In the Devil's Garden: A Sinful History of Forbidden Food Interlaced with sinfully good recipes, indulge in this delightful armchair book that covers the history of various forbidden foods over the century. TX631.A45 2002 |
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Pitte, Jean-Robert
French Gastronomy: The History and Geography of a Passion France's geography and history greatly influenced its culinary development. Learn how it affected not only the French, but also influenced the way the world enjoyed and celebrating eating. TX637.P57 2002 |
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Kurlansky, Mark
Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History Mark Kurlansky, a columnist for Food & Wine and winner of the James Beard Award for Excellence in Food Writing, offers the reader "choice cuts" of over two hundred other well-renown authors, from Plato to present day who talk about food, cooking, and the love of gastronomy. TX631.C495 2002x |
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Leaf, Alexandra and Leeman Fred
Van Gogh's Table: At the Auberge Ravoux Would you like to try one of the recipes that Vincent Van Gogh may have had while staying at the French inn, Auberge Ravoux, during the last months of his life? Written by a culinary historian and the former chief curator of the Van Gogh Museum in Amsterdam, enjoy reading about café life in the 1890's, creating recipes from the inn, and perusing a selection of Van Gogh's paintings. TX637.L393 2001 | |
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Rebora, Giovanni
Culture of The Fork: A Brief History of Food in Europe Go back in time to the end of the fifteenth century and find out about the appetites, customs, manners and traditions that created the European love affair with food. TX 641.R4313 2001x |
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Shapiro, Laura
Something From the Oven: Reinventing Dinner in 1950s America After World War II, the American food industry needed a market for its convenience food developed for the armed forces. What better market than the American housewife? TX649.A1 S53 2004 |
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Wright, Clifford A.
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, From the Merchants of Venice to the Barbary Corsairs Packed with over 500 contemporary recipes, 14 historical maps, food resources, a bibliography, a pronunciation key, and an index, this detailed book covers over a thousand years of history and culinary evolution in the Mediterranean region. TX641.W75 1999 |
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Brenner, Leslie
American Appetite: The Coming of Age of a Cuisine Interlaced with the author's wit & humor, learn about the evolution of the American appetite through historical references and interviews with some of America's innovative culinary leaders. TX 633.B694 1999 |
