Food History (APFS-310)

Exploring the Materiality of Food 'Stuffs' : Transformations, Symbolic Consumption and Embodiments by Louise Steel (Editor); Katharina Zinn (Editor)

The Social Archaeology of Food by Christine A. Hastorf

Food in World History by Jeffrey M. Pilcher

The Prehistory of Food : appetites for change by Michael Grant; Chris Gosden (Editor); Jon G. Hather (Editor)

Ancestral Appetites : food in prehistory by Kristen J. Gremillion

Catching Fire : how cooking made us human by Richard Wrangham

Writing Food History : a global perspective by Kyri W. Claflin (Editor); Peter Scholliers (Editor)

An Edible History of Humanity by Tom Standage

Seed to Civilization : the story of food by Charles B. Heiser

Food in the Ancient World by Joan P. Alcock

Cuisine and Culture : a history of food and people by Linda Civitello

Near a Thousand Tables : a history of food by Felipe Fernández-Armesto

Food in Time and Place : the American Historical Association companion to food history by Paul Freedman (Editor); Joyce E. Chaplin (Editor); Ken Albala (Editor)

Food : the history of taste by Paul Freedman (Editor)

Food : a culinary history from antiquity to the present by Jean-Louis Flandrin (Editor); Massimo Montanari (Editor); Albert Sonnenfeld (Translator)

The Oxford Handbook of Food History by Jeffrey M. Pilcher

Food in World History by Jeffrey M. Pilcher

A History of Food by Maguelonne Toussaint-Samat; Anthea Bell (Translator)

Food in Medieval Times by Melitta Weiss Adamson

Food in Antiquity by John Wilkins (Editor); David Harvey (Editor); Mike Dobson (Editor)

Food and Society in Classical Antiquity by Peter Garnsey

Cooking in Ancient Civilizations

Cuisine and Empire by Rachel Laudan

Over a Red-Hot Stove : essays in early cooking technology by Ivan Day (Editor); Laura Mason

Consider the Fork : a history of how we cook and eat by Bee Wilson

Food Hawkers : Selling in the Streets from Antiquity to the Present

Breakfast : a history by Heather Arndt Anderson

Taste or Taboo : dietary choices in antiquity by Michael Beer

Interpreting Food at Museums and Historic Sites by Michelle Moon

Brunch : a history by Farha Ternikar

Culinary Ephemera : an illustrated history by William Woys Weaver

Food and Museums by Nina Levent (Editor); Irina D. Mihalache (Editor)

Much Depends on Dinner : the extraordinary history and mythology, allure and obsessions, perils and taboos, of an ordinary meal by Margaret Visser

Candy : a century of panic and pleasure by Samira Kawash

Lunch : a history by Megan Elias

Famine : a short history by Cormac Ó Gráda

The Secret Financial Life of Food : from commodities markets to supermarkets by Kara Newman

Death in the Pot : the impact of food poisoning on history by Morton Satin

A Movable Feast : ten millennia of food globalization by Kenneth F. Kiple

Fifty Foods That Changed the Course of History by Bill Price

Food in Civilization : how history has been affected by human tastes by Carson I. Ritchie

Fear of Food : a history of why we worry about what we eat by Harvey Levenstein

Pickled, potted, and canned : how the art and science of food preserving changed the world

Art, Culture, and Cuisine : ancient and medieval gastronomy by Phyllis Pray Bober

Reading and Writing Recipe Books, 1550-1800 by Michelle DiMeo (Editor); Sara Pennell (Editor)

Feast : a history of grand eating by Roy Strong; Tomaz Salamun

Fashionable Food : seven decades of food fads by Sylvia Lovegren

Sweet Invention : a history of dessert by Michael Krondl

Sugar-Plums and Sherbet : the prehistory of sweets by Laura Mason