Food History (APFS-310)

Culinary Cultures of Europe by Darra Goldstein (Editor); Kathrin Merkle (Editor)

Food, Drink and Identity : cooking, eating and drinking in Europe since the Middle Ages by Peter Scholliers (Editor)

Food and the City in Europe since 1800 by Peter J. Atkins (Editor); Peter Lummel; Derek J. Oddy (Editor)

At the Table : metaphorical and material cultures of food in medieval and early modern Europe by Timothy J. Tomasik (Editor); Juliann M. Vitullo (Editor)

The Food Industries of Europe in the Nineteenth and Twentieth Centuries by Derek J. Oddy; Alain Drouard

Exploring the Food Chain by Y. Segers (Editor); J. Bieleman (Editor); E. Buyst (Editor)

Food and War in Twentieth Century Europe by Ina Zweiniger-Bargielowska (Editor); Rachel Duffett; Alian Drouard

Culture of the Fork : a brief history of food in Europe by Giovanni Rebora; Albert Sonnenfeld (Translator)

Food in Early Modern Europe by Kenneth Albala

The Thinking Space : The Café As a Cultural Institution in Paris, Italy and Vienna by Jeffrey H. Jackson; W. Scott Haine; Leona Ritter

Food Culture in Belgium

Food Culture in France

Food Culture in Germany

Food Culture in Great Britain

Food Culture in Italy

Food Culture in Spain

Food Culture in Scandinavia

Food Culture in the Mediterranean

Danish Cookbooks : domesticity & national identity, 1616-1901 by Carol Gold

Eating the Enlightenment : food and the sciences in Paris by E. C. Spary

Beyond Bratwurst : a history of food in Germany by Ursula Heinzelmann

Taste : the story of Britain through its cooking by Kate Colquhoun

Spicing up Britain : the multicultural history of British food by Panikos Panayi

Feast and famine : food and nutrition in Ireland 1500-1920 by Leslie A. Clarkson; Margaret Crawford

Tasting French Terroir : the history of an idea by Thomas Parker

The Oxford Companion to Italian Food by Gillian Riley

Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari; Beth Archer Brombert (Translator)

Al Dente : A History of Food in Italy by Fabio Parasecoli

Defining Culinary Authority : the transformation of cooking in France, 1650-1830 by Jennifer J. Davis

Siren Feasts : a history of food and gastronomy in Greece by Andrew Dalby

Delizia! : the epic history of the Italians and their food by John Dickie

British food : an extraordinary thousand years of history by Colin Spencer

Traditional Irish Cooking : the fare of old Ireland and its history by Andy Gravette; Debbie Cook

A Revolution in Taste : the rise of French cuisine, 1650-1800 by Susan Pinkard

Food and Drink in Medieval Poland : rediscovering a cuisine of the past by Maria Dembinska; William Woys Weaver (Editor); Magdalena Thomas (Translator)

Claudia Roden

The Invention of the Restaurant: Paris and modern gastronomic culture by Rebecca L. Spang

Cooking and Eating in Renaissance Italy : From Kitchen to Table by Katherine A. McIver

Food and Foodways in Italy from 1861 to the Present by Emanuela Scarpellini

Italian Cuisine : A Cultural History by Alberto Capatti; Massimo Montanari; Aine O'Healy (Translator)