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Food History (APFS-310): Selected Books - Regions & Countries

Resources and information for the study of food history.

Europe

Culinary Cultures of Europe by Darra Goldstein (Editor); Kathrin Merkle (Editor)
Call Number: GT2853.E8 C85 2005
Food, Drink and Identity : cooking, eating and drinking in Europe since the Middle Ages by Peter Scholliers (Editor)
Call Number: GT2853.E8 F66 2001
Food and the City in Europe since 1800 by Peter J. Atkins (Editor); Peter Lummel; Derek J. Oddy (Editor)
Call Number: GT2853.E8 F67 2007
At the Table : metaphorical and material cultures of food in medieval and early modern Europe by Timothy J. Tomasik (Editor); Juliann M. Vitullo (Editor)
Call Number: GT2853.E85 A7 2007
The Food Industries of Europe in the Nineteenth and Twentieth Centuries by Derek J. Oddy; Alain Drouard
Call Number: HD9000.5 .F595 2013
Exploring the Food Chain by Y. Segers (Editor); J. Bieleman (Editor); E. Buyst (Editor)
Call Number: HD9015.A2 E97 2009
Food and War in Twentieth Century Europe by Ina Zweiniger-Bargielowska (Editor); Rachel Duffett; Alian Drouard
Call Number: HD9015.A2 F66 2011
Culture of the Fork : a brief history of food in Europe by Giovanni Rebora; Albert Sonnenfeld (Translator)
Call Number: TX641 .R436 2001
Food in Early Modern Europe by Kenneth Albala
Call Number: TX645 .A325 2003
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 Around the World series

Food Culture in Belgium
Call Number: GT2853.B4 S34 2009
Food Culture in France
Call Number: GT2853.F7 A27 2007
Food Culture in Germany
Call Number: GT2853.G4 H45 2008
Food Culture in Great Britain
Call Number: GT2853.G7 M38 2004
Food Culture in Italy
Call Number: GT2853.I8 P37 2004
Food Culture in Spain
Call Number: GT2853.S7 M43 2005
Food Culture in Scandinavia
Call Number: GT2853.S33 N67 2009
Food Culture in the Mediterranean
Call Number: TX725.M35 H46 2009

Individual Countries, regions and cuisines

Danish Cookbooks : domesticity & national identity, 1616-1901 by Carol Gold
Call Number: GT2853.D4 G66 2007
Eating the Enlightenment : food and the sciences in Paris by E. C. Spary
Call Number: GT2853.F8 S737 2012
Beyond Bratwurst : a history of food in Germany by Ursula Heinzelmann
Call Number: GT2853.G3 H45 2014
Taste : the story of Britain through its cooking by Kate Colquhoun
Call Number: GT2853.G7 C65 2007
Spicing up Britain : the multicultural history of British food by Panikos Panayi
Call Number: GT2853.G7 P36 2008
Feast and famine : food and nutrition in Ireland 1500-1920 by Leslie A. Clarkson; Margaret Crawford
Call Number: GT2853.I73 C53 2001
Tasting French Terroir : the history of an idea by Thomas Parker
Call Number: SB387.8.F8 P36 2015
The Oxford Companion to Italian Food by Gillian Riley
Call Number: TX349 .R485 2007
Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari; Beth Archer Brombert (Translator)
Call Number: TX360.I8 M6613 2013
Al Dente : A History of Food in Italy by Fabio Parasecoli
Call Number: TX360.I8 P36 2014
Defining Culinary Authority : the transformation of cooking in France, 1650-1830 by Jennifer J. Davis
Call Number: TX637 .D35 2012
Siren Feasts : a history of food and gastronomy in Greece by Andrew Dalby
Call Number: TX645 .D137 1996
Delizia! : the epic history of the Italians and their food by John Dickie
Call Number: TX645.5 .D552 2008
British food : an extraordinary thousand years of history by Colin Spencer
Call Number: TX645.41 .S745 2002
Traditional Irish Cooking : the fare of old Ireland and its history by Andy Gravette; Debbie Cook
Call Number: TX717.5 .G73 2008
A Revolution in Taste : the rise of French cuisine, 1650-1800 by Susan Pinkard
Call Number: TX719 .P526 2009
Food and Drink in Medieval Poland : rediscovering a cuisine of the past by Maria Dembinska; William Woys Weaver (Editor); Magdalena Thomas (Translator)
Call Number: TX723.5.P6 D46 1999
Claudia Roden
Call Number: TX723.5.S7 R63 2011
The Invention of the Restaurant: Paris and modern gastronomic culture by Rebecca L. Spang
Call Number: TX910.F8 S667 2000
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
Call Number: ebook
Italian Cuisine : A Cultural History by Alberto Capatti; Massimo Montanari; Aine O'Healy (Translator)

Last Updated: May 15, 2020 4:47 PM
URL: https://library.culinary.edu/foodhistoryguide
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Subjects: Food History, History, Humanities, Arts & Literature, Primary Sources

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