Food + History
Label
Food + History
Name
Food + History
Focus
Actions
Incoming Resources
- Subject of23
- National dish, around the world in search of food, history, and the meaning of home, Anya von Bremzen
- The seed detective, uncovering the secret histories of remarkable vegetables, Adam Alexander ; foreword by Professor Tim Lang
- Movable feasts, the history, science, and lore of food, Gregory McNamee
- The Victorian kitchen, Jennifer Davies
- Meals to come, a history of the future of food, Warren Belasco
- Food is culture, Massimo Montanari ; translated from the Italian by Albert Sonnenfeld
- Ed Mitchell's barbeque, Ed and Ryan Mitchell, pitmasters, with Zella Palmer
- Around the Roman table, Patrick Faas ; translated from the Dutch by Shaun Whiteside ; edited by the author
- A history of food, by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- The best thing I ever tasted, the secret of food, Sallie Tisdale
- The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
- Near a thousand tables, a history of food, Felipe Fernández-Armesto
- The lost supper, searching for the future of food in the flavors of the past, Taras Grescoe
- Eating to extinction, the world's rarest foods and why we need to save them, Dan Saladino
- Fifty foods that changed the course of history, written by Bill Price
- The culture of food, Massimo Montanari ; translated by Carl Ipsen
Outgoing Resources
- Focus1
- Sub focus2