Food + History
Label
Food + History
Name
Food + History
Focus
Actions
Incoming Resources
- Subject of21
- The world on a plate, 40 cuisines, 100 recipes, and the stories behind them, Mina Holland
- A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
- The language of food, a linguist reads the menu, Dan Jurafsky
- A history of food in 100 recipes, William Sitwell
- The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
- The lost supper, searching for the future of food in the flavors of the past, Taras Grescoe
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- The seven culinary wonders of the world, a history of honey, salt, chile, pork, rice, cacao, and tomato : featuring 63 international recipes, Jenny Linford ; illustrated by Alice Pattullo
- Food, the history of taste, edited by Paul Freedman
- One hundred million years of food, what our ancestors ate and why it matters today, Stephen Le
- The story of food, an illustrated history of everything we eat
- A history of food, by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell
- Empires of food, feast, famine, and the rise and fall of civilizations, Evan D.G. Fraser and Andrew Rimas
- Foodlover's atlas of the world, Martha Rose Shulman
- Dinner in Rome, a history of the world in one meal, Andreas Viestad ; translated by Matt Bagguley
- Near a thousand tables, a history of food, Felipe Fernández-Armesto
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- Serendipity, a history of accidental culinary discoveries, Oscar Farinetti ; translated by Barbara McGilvray
- Eating to extinction, the world's rarest foods and why we need to save them, Dan Saladino
- Lost feast, culinary extinction and the future of food, Lenore Newman
Outgoing Resources
- Focus1
- Sub focus2