Food in the Middle Ages

A Book of Essays

Melitta Weiss Adamson

Cooking / History

How Italian Food Conquered the World

John F. Mariani

Cooking / History

Appetites and Aspirations in Vietnam

Food and Drink in the Long Nineteenth Century

Erica J. Peters

Cooking / History

From Barbycu to Barbecue

The Untold History of an American Tradition

Joseph R. Haynes

Cooking / History

Food In England

A complete guide to the food that makes us who we are

Dorothy Hartley

Cooking / History

Sweet Tooth

The Bittersweet History of Candy

Kate Hopkins

Cooking / History

The Viandier of Taillevent

An Edition of All Extant Manuscripts

Taillevent

Cooking / History

American Cookery

Amelia Simmons

Cooking / History

Edible French

Tasty Expressions and Cultural Bites

Clotilde Dusoulier

Cooking / History

The Story of Sushi

An Unlikely Saga of Raw Fish and Rice

Trevor Corson

Cooking / History

Roman Dining

A Special Issue of American Journal of Philology

Barbara K. Gold , John F. Donahue

Cooking / History

Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari

Cooking / History

The American Frugal Housewife

Lydia Maria Child

Cooking / History

The Viandier of Taillevent

An edition of all extant manuscripts

Terrence Scully

Cooking / History

Creamy & Crunchy

An Informal History of Peanut Butter, the All-American Food

Jon Krampner

Cooking / History