books tagged “food history”

English

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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)

  More editions of The Art of Cookery in the Middle Ages:

  • The Art of Cookery in the Middle Ages: Hardcover, Boydell & Brewer Inc, ISBN 0851156118 (0-85115-611-8)
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  The Art of Eating
  by M. F. K. Fisher
  Softcover, Wiley & Sons, Incorporated, John, ISBN 0020322208 (0-02-032220-8)

  More editions of The Art of Eating:

  • The Art of Eating: Hardcover, Peter Smith Pub Inc, ISBN 0844667285 (0-8446-6728-5)
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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: 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)

  More editions of The Classical Cookbook:

  • The Classical Cookbook: Hardcover, British Museum Press, ISBN 0714122084 (0-7141-2208-4)
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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)

  More editions of Cod: A Biography of the Fish That Changed the World:

  • Cod: A Biography of the Fish That Changed the World: Hardcover, Walker & Company, ISBN 0802713262 (0-8027-1326-2)
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  Dangerous Tastes: The Story of Spices
  by Andrew Dalby
  Softcover, Univ of California Pr, ISBN 0520236742 (0-520-23674-2)

  More editions of Dangerous Tastes: The Story of Spices:

  • Dangerous Tastes: The Story of Spices: Hardcover, Univ of California Pr, ISBN 0520227891 (0-520-22789-1)
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  Devil's Cup
  by Stewart Lee Allen
  Hardcover, Canongate Books Ltd, ISBN 1841950440 (1-84195-044-0)

  More editions of Devil's Cup:

  • The Devil's Cup: A History of the World According to Coffee: Softcover, Ballantine Books, ISBN 0345441494 (0-345-44149-4)
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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)

  More editions of Eating in America: A History:

  • Eating in America: Softcover, HarperCollins Publishers, ISBN 0912946881 (0-912946-88-1)
  • Eating in America: A History: Hardcover, Morrow, ISBN 0688030963 (0-688-03096-3)
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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)

  More editions of Fast Food Nation: The Dark Side of the All-American Meal:

  • Fast Food Nation Tie-in: The Dark Side of the All-american Meal: Softcover, Harpercollins, ISBN 006116139X (0-06-116139-X)
  • Fast Food Nation: The Dark Side of the All-American Meal: Hardcover, Houghton Mifflin, ISBN 0395977894 (0-395-97789-4)
  • Fast Food Nation: The Dark Side of the All-American Meal: Softcover, Harpercollins, ISBN 0060938455 (0-06-093845-5)
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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)

  More editions of Food & Drink in Britain: From the Stone Age to the 19th Century:

  • Food and Drink in Britain : From the Stone Age to the 19th Century: Hardcover, Academy Chicago Publishers, Limited, ISBN 0897333640 (0-89733-364-0)
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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)

  More editions of Food in History:

  • Food in History: Hardcover, Penguin, ISBN 0140469214 (0-14-046921-4)
  • Food in History: Hardcover, Eyre Methuen, ISBN 0413273407 (0-413-27340-7)
  • Food in History: Hardcover, Crown Publishing Group, ISBN 0517571862 (0-517-57186-2)
  • Food in History: Hardcover, Stein and Day, ISBN 0812814371 (0-8128-1437-1)
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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)

  More editions of History of Food:

  • History of Food: Hardcover, Blackwell Pub, ISBN 0631177418 (0-631-17741-8)
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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)

  More editions of In the Devil's Garden: A Sinful History of Forbidden Food:

  • In the Devil's Garden : A Sinful History of Forbidden Food: Hardcover, Random House Publishing Group, ISBN 0345440153 (0-345-44015-3)
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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)

  More editions of The Man Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits:

  • The Man Who Ate Everything : And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits: Hardcover, Knopf Publishing Group, ISBN 0679430881 (0-679-43088-1)
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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)

  More editions of The Medieval Kitchen: Recipes from France and Italy:

  • The Medieval Kitchen: Recipes from France and Italy: Hardcover, Univ of Chicago Pr, ISBN 0226706842 (0-226-70684-2)
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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)

  More editions of Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal:

  • 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)

  More editions of Perfection Salad: Women and Cooking at the Turn of the Century:

  • Perfection Salad: Women and Cooking at the Turn of the Century: Softcover, Modern Library, ISBN 0375756655 (0-375-75665-5)
  • Perfection Salad: Women and Cooking at the Turn of the Century: Softcover, Henry Holt & Co, ISBN 0805002286 (0-8050-0228-6)
  • Perfection Salad: Women and Cooking at the Turn of the Century: Softcover, Farrar Straus & Giroux, ISBN 0865474869 (0-86547-486-9)
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  The Physiology Of Taste
  by Brillat Savarin
  Softcover, Kessinger Pub Co, ISBN 1419177338 (1-4191-7733-8)

  More editions of The Physiology Of Taste:

  • The Physiology Of Taste: Softcover, Bibliobazaar, ISBN 1426416849 (1-4264-1684-9)
  • The Physiology of Taste: Softcover, Leete's Island Books, ISBN 091817211X (0-918172-11-X)
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  The Physiology of Taste: Meditations on Transcendental Gastronomy
  by Brillat-Savarin
  Hardcover, Liveright, ISBN 087140043X (0-87140-043-X)
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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)

  More editions of The Physiology of Taste, or Meditations on Transcendental Gastronomy:

  • 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)
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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)

  More editions of Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World:

  • Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World: Hardcover, Simon & Schuster, ISBN 0743216334 (0-7432-1633-4)
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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)

  More editions of Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners:

  • Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners: Hardcover, Grove Pr, ISBN 0802111165 (0-8021-1116-5)
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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)

  More editions of Salt: A World History:

  • Salt: A World History: Hardcover, Walker & Company, ISBN 0802713734 (0-8027-1373-4)
  • Salt: A World History: Hardcover, Jonathan Cape, ISBN 0224060848 (0-224-06084-8)
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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)

  More editions of Savoring the Past: The French Kitchen and Table from 1300 to 1789:

  • Savoring the Past: The French Kitchen and Table from 1300 to 1789: Softcover, Univ of Pennsylvania Pr, ISBN 0812211464 (0-8122-1146-4)
  • Savoring the Past: The French Kitchen and Table from 1300 to 1789: Hardcover, University of Pennsylvania Press, ISBN 0812278658 (0-8122-7865-8)
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  The Story of Corn
  by Betty Fussell
  Softcover, Univ of New Mexico Pr, ISBN 0826335926 (0-8263-3592-6)

  More editions of The Story of Corn:

  • The Story of Corn: Softcover, Farrar Straus & Giroux, ISBN 0865475458 (0-86547-545-8)
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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)

  More editions of A Taste Of Ancient Rome:

  • A Taste Of Ancient Rome: Hardcover, Univ of Chicago Pr, ISBN 0226290301 (0-226-29030-1)
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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)

  More editions of Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants:

  • Tastes of Paradise : A Social History of Spices, Stimulants, and Intoxicants: Hardcover, Knopf Publishing Group, ISBN 0394579844 (0-394-57984-4)
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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)

  More editions of Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats:

  • Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats: Hardcover, Simon & Schuster, ISBN 0671667963 (0-671-66796-3)

Spanish

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  Larousse De La Gastronomique/ Larousse of Cooking
  by Not Available
  Softcover, Ediciones Larousse Sa De Cv, ISBN 8483325276 (84-8332-527-6)

French

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  Larousse Gastronomique, 1984
  by Robert J. Courtine
  Hardcover, Penguin Group USA, ISBN 2035063019 (2-03-506301-9)