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Apicius Cookery and Dining in Imperial Rome
by Joseph Dommers Vehling
Softcover, Dover Pubns, ISBN 0486235637 (0-486-23563-7)
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Around the Roman Table
by Patrick Faas
Hardcover, Palgrave Macmillan, ISBN 0312239580 (0-312-23958-0)
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Around The Roman Table: With More Than 150 Original Recipes
by Patrick Faas, Shaun Whiteside
Softcover, Univ of Chicago Pr, ISBN 0226233472 (0-226-23347-2)
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The Art of Cookery in the Middle Ages
by Terence Scully
Softcover, Boydell & Brewer Inc, ISBN 0851154301 (0-85115-430-1)
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The Art of Eating
by James A. Beard, Joan Reardon, M. F. K. Fisher, Clifton Fadiman
Softcover, John Wiley & Sons Inc, ISBN 0764542613 (0-7645-4261-3)
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The Art of Eating
by M. F. K. Fisher
Softcover, Wiley & Sons, Incorporated, John, ISBN 0020322208 (0-02-032220-8)
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The Art of Eating: Five Gastronomical Works
by M. F. K. Fisher
Hardcover, Vintage Books, ISBN 0394713990 (0-394-71399-0)
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The Classical Cookbook
by Andrew Dalby, Sally Grainger
Hardcover, J Paul Getty Museum Pubns, ISBN 0892363940 (0-89236-394-0)
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Cod: A Biography of the Fish That Changed the World
by Mark Kurlansky
Softcover, Penguin Group USA, ISBN 0140275010 (0-14-027501-0)
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Dangerous Tastes: The Story of Spices
by Andrew Dalby
Softcover, Univ of California Pr, ISBN 0520236742 (0-520-23674-2)
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Devil's Cup
by Stewart Lee Allen
Hardcover, Canongate Books Ltd, ISBN 1841950440 (1-84195-044-0)
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The Devil's Cup: Coffee, the Driving Force in History
by Stewart Lee Allen
Hardcover, Soho Pr Inc, ISBN 1569471746 (1-56947-174-6)
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Eating in America: A History
by Waverly Root, Richard De Rochemont
Softcover, Ecco Pr, ISBN 0880013990 (0-88001-399-0)
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Fashionable Food
by Sylvia Lovegren
Softcover, Wiley & Sons, Incorporated, John, ISBN 0025757059 (0-02-575705-9)
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Fashionable Food: Seven Decades of Food Fads
by Sylvia Lovegren
Softcover, Univ of Chicago Pr, ISBN 0226494071 (0-226-49407-1)
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Fast Food Nation
by Eric Schlosser
Hardcover, Houghton Mifflin College Div, ISBN 0618130977 (0-618-13097-7)
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Fast Food Nation: The Dark Side of the All-American Meal
by Eric Schlosser
Softcover, Harpercollins, ISBN 0060838582 (0-06-083858-2)
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Food & Drink in Britain: From the Stone Age to the 19th Century
by C. Anne Wilson
Softcover, Academy Chicago Pub, ISBN 0897334876 (0-89733-487-6)
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Food and Society in Classical Antiquity
by Peter Garnsey, P. A. Cartledge, P. D. A. Garnsey
Softcover, Cambridge University Press, ISBN 0521645883 (0-521-64588-3)
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Food in History
by Reay Tannahill
Softcover, Random House Inc, ISBN 0517884046 (0-517-88404-6)
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Food of France
by Waverly Root
Softcover, Random House Inc, ISBN 0679738975 (0-679-73897-5)
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The Food of Italy
by Waverley Root
Softcover, Random House Inc, ISBN 0679738967 (0-679-73896-7)
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From Hardtack to Home Fries : An Uncommon History of American Cooks and Meals
by Barbara Haber
Hardcover, Simon & Schuster, ISBN 0684842173 (0-684-84217-3)
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The Frugal Gourmet on Our Immigrant Ancestors: Recipes You Should Have Gotten from Your Grandmother
by Jeff Smith
Hardcover, Harpercollins, ISBN 0688075908 (0-688-07590-8)
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The Fruit, Herbs and Vegetables of Italy
by Giacomo Castelvetro, Gillian Riley
Hardcover, Penguin USA, ISBN 067082724X (0-670-82724-X)
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The Gallery of Regrettable Food
by James Lileks
Hardcover, Random House Inc, ISBN 0609607820 (0-609-60782-0)
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History of Food
by Maguelonne Toussaint-Samat, Anthea Bell
Softcover, Wiley & Sons, Incorporated, John, ISBN 0631194975 (0-631-19497-5)
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In the Devil's Garden: A Sinful History of Forbidden Food
by Stewart Lee Allen
Softcover, Ballantine Books, ISBN 0345440161 (0-345-44016-1)
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Larousse Gastronomique
by Larousse, Joel Robuchon, Prosper Montagne
Hardcover, Clarkson Potter, ISBN 0609609718 (0-609-60971-8)
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Larousse of Gastronomy
Hardcover, Schoenhofs Foreign Books, ISBN 2035602270 (2-03-560227-0)
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The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits
by Jeffrey Steingarten
Softcover, Random House Inc, ISBN 0375702024 (0-375-70202-4)
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The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Francoise Sabban, Edward Schneider, Silvano Serventi
Softcover, University of Chicago Press, ISBN 0226706850 (0-226-70685-0)
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Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal
by Margaret Visser
Softcover, Grove Pr, ISBN 0802136516 (0-8021-3651-6)
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- Much Depends on Dinner: The Extraordinary History of Mythology, Allure, and Absessions,Perils, Taboos of an Ordinary Meal: Softcover, John Wiley & Sons Inc, ISBN 0020088515 (0-02-008851-5)
- Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal: Hardcover, McClelland and Stewart, ISBN 0771087497 (0-7710-8749-7)
- Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal: Hardcover, Grove Pr, ISBN 0802100236 (0-8021-0023-6)
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New Larousse Gastronomique: The World's Greatest Cookery Reference Book
by Janet Dunbar, Prosper Montagne
Hardcover, Hamlyn, ISBN 060036545X (0-600-36545-X)
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Perfection Salad: Women and Cooking at the Turn of the Century
by Laura Shapiro
Hardcover, Farrar, Straus & Giroux, ISBN 0374230757 (0-374-23075-7)
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The Physiology Of Taste
by Brillat Savarin
Softcover, Kessinger Pub Co, ISBN 1419177338 (1-4191-7733-8)
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The Physiology of Taste, or Meditations on Transcendental Gastronomy
by Jean Anthelme Brillat-Savarin, M. F. K. Fisher
Softcover, Counterpoint, ISBN 1582431035 (1-58243-103-5)
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- The Physiology of Taste, or Meditations on Transcendental Gastronomy: Hardcover, Counterpoint, ISBN 158243008X (1-58243-008-X)
- The Physiology of Taste: Or, Meditations on Transcendental Gastronomy: Hardcover, Counterpoint, ISBN 1887178090 (1-887178-09-0)
- The Physiology of Taste, or Meditations on Transcendental Gastronomy: Softcover, Farrar Straus & Giroux, ISBN 0865472491 (0-86547-249-1)
- The Physiology of Taste: Meditations on Transcendental Gastronomy: Hardcover, Liveright, ISBN 087140043X (0-87140-043-X)
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Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World
by Sue Shephard
Softcover, Simon & Schuster, ISBN 0743255534 (0-7432-5553-4)
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Pickled, Potted, and Canned: The Story of Food Preserving
by Sue Shephard
Hardcover, Headline, ISBN 0747223343 (0-7472-2334-3)
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Renaissance Recipes
by Gillian Riley
Hardcover, Pomegranate, ISBN 1566405777 (1-56640-577-7)
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Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners
by Margaret Visser
Softcover, Penguin Group USA, ISBN 0140170790 (0-14-017079-0)
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Roman Cookery: Elegant and Easy Recipes from History's First Gourmet
by John Edwards
Softcover, St Martins Pr, ISBN 0881790117 (0-88179-011-7)
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The Roman Cookery of Apicius
by John Edwards
Hardcover, St Martins Pr, ISBN 0881790087 (0-88179-008-7)
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Salt: A World History
by Mark Kurlansky
Softcover, Penguin Group USA, ISBN 0142001619 (0-14-200161-9)
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
by Barbara Ketcham Wheaton
Softcover, Touchstone Books, ISBN 0684818574 (0-684-81857-4)
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The Story of Corn
by Betty Fussell
Softcover, Univ of New Mexico Pr, ISBN 0826335926 (0-8263-3592-6)
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The Story of Salt
by Mark Kurlansky, S.D. Schindler
Hardcover, Putnam Pub Group, ISBN 0399239987 (0-399-23998-7)
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Sweetness and Power: The Place of Sugar in Modern History
by Sidney W. Mintz
Hardcover, Penguin Group USA, ISBN 0670687022 (0-670-68702-2)
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Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery
by British Library, Cindy Renfrow
Hardcover, C. Renfrow, ISBN 096285980X (0-9628598-0-X)
More editions of Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery:
- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016 and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with Nearly 100 Recipes Adapted for Modern Cookery: Hardcover, C. Renfrow, ISBN 0962859826 (0-9628598-2-6)
- Take a Thousand Eggs or More: A Translation of Medieval Recipes from Harleian MS. 279, Harleian MS. 4016, and Extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 Recipes Adapted for Modern Cookery: Hardcover, C. Renfrow, ISBN 0962859842 (0-9628598-4-2)
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A Taste Of Ancient Rome
by Ilaria Gozzini Giacosa, Anna Herklotz
Softcover, Univ of Chicago Pr, ISBN 0226290328 (0-226-29032-8)
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Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
by Wolfgang Schivelbusch
Softcover, Vintage Books, ISBN 067974438X (0-679-74438-X)
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The United States of Arugula: How We Became a Gourmet Nation
by David Kamp
Hardcover, Broadway Books, ISBN 0767915798 (0-7679-1579-8)
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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
by David Kamp
Softcover, Broadway Books, ISBN 0767915801 (0-7679-1580-1)
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Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats
by Raymond Sokolov
Softcover, Touchstone Books, ISBN 0671797913 (0-671-79791-3)
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