Non-fiction Books about Food History

 

17 books

Dangerous Tastes: The Story of Spices
Andrew Dalby
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Pumpkin: The Curious History of an American Icon
Pumpkin: The Curious History of an American Icon
Cindy Ott
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Caviar: The Strange History and Uncertain Future of the World''s Most Coveted Delicacy
Caviar: The Strange History and Uncertain Future of the World''s Most Coveted Delicacy
Inga Saffron
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Fannie''s Last Supper: Re-creating One Amazing Meal from Fannie Farmer''s 1896 Cookbook
Christopher Kimball
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Watching What We Eat: The Evolution of Television Cooking Shows
Kathleen Collins
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A Handbook of Anglo-Saxon Food: Processing and Consumption
A Handbook of Anglo-Saxon Food: Processing and Consumption
Ann Hagen
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A Revolution in Taste
A Revolution in Taste
Susan Pinkard
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Caviar
Caviar
Inga Saffron
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Spice
Jack Turner
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Delizia! The Epic History of the Italians and Their Food
Delizia! The Epic History of the Italians and Their Food
John Dickie
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In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World
In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World
Richard Nicholas Rosomoff
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How Food Made History
B. W. Higman
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Another Person's Poison: A History of Food Allergy
Matthew Smith
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Pawpaw: In Search of America's Forgotten Fruit
Andrew Moore
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Eating with Emperors: 150 Years of Dining with Emperors, Kings, Queens . . . and the Occasional Maharajah
Jake Smith
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The Complete Servant
Samuel Adams
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The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance
Thomas McNamee
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More Stories
Food Industry
The Food Industry
Food List
Food
Food And Drink
History
Microhistory
Non-fiction
American Breakfast
Breakfast With Friends
Morning Drinks
Drinking Alcoholic Beverages
Wine Making
Southern America
English Breakfast
Why Breakfast Is Important
Schools Of Fish
Heavy Drinking
Chop Suey
Drinking In Moderation