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Food History (APFS-310): Food History Reference

Resources and information for the study of food history.

Reference Books

Archaeology of Food by Mary C. Beaudry (Editor); Karen Bescherer Metheny (Editor)
Call Number: GN799.F6 A73 2015
A Companion to Food in the Ancient World by John Wilkins (Editor); Robin Nadeau (Editor)
Call Number: GT2850 .C59 2015
A Cultural History of Food
Call Number: GT2850 .C8528 2012 & eBook
Food and Drink in American History: a "full course" encyclopedia
Call Number: TX349 .F5716 2013
World Food: an encyclopedia of history, culture, and social influence from hunter-gatherers to the age of globalization
Call Number: TX349 .S66 2013
The Cambridge World History of Food
Call Number: REFERENCE TX353 .C255 2000 & eBook
Food History Almanac
Call Number: TX353 .C568 2013
Encyclopedia of Kitchen History
Call Number: TX653 .S57 2004

eBooks

Bloomsbury Food Library This link opens in a new window
Food Science Reference Module This link opens in a new window
Encyclopedia entries provide introductions and background information for a wide range of food science topics.

The Cambridge World History of Food
Call Number: REFERENCE TX353 .C255 2000 & eBook
Cooking Through History: A Worldwide Encyclopedia of Food with Menus and Recipes [2 Volumes] by Melanie Byrd (Editor); John P. Dunn (Editor)
Food Cultures of the World Encyclopedia
Call Number: REF GT2850 .F666 2011 & eBook
At the Table : Food and Family Around the World by Ken Albala (Editor)
Call Number: ebook
Edible Idenities : Food As Cultural Heritage by Michael A. Di Giovine (Editor); Ronda L. Brulotte
Call Number: ebook
Food and Culture : A Reader by Carole Counihan (Editor); Penny Van Esterik (Editor)
Call Number: ebook
Food and Drink : The Cultural Context by Donald Sloan (Editor)
Call Number: ebook
Food Is Culture by Massimo Montanari; Albert Sonnenfeld (Translator)

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