Food History Books

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Food History

Most Read This Week Tagged "Food History"

The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat

Invitation to a Banquet: The Story of Chinese Food

The Seed Detective: Uncovering the Secret Histories of Remarkable Vegetables

Delicious: The Evolution of Flavor and How It Made Us Human

Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House

Taste Makers: Seven Immigrant Women Who Revolutionized Food in America

Dinner in Rome: A History of the World in One Meal

Salmon: A Fish, the Earth, and the History of a Common Fate

Have You Eaten Yet? Stories from Chinese Restaurants Around the World

Tasty: A History of Yummy Experiments (A Graphic Novel)

Endangered Eating: America's Vanishing Foods

Nacho's Nachos: The Story Behind the World's Favorite Snack

The Truth about Baked Beans: An Edible History of New England (Washington Mews Books, 6)

American Cider: A Modern Guide to a Historic Beverage

More most read this week tagged "food history"...

Lists

From My Mexican Kitchen by Diana Kennedy

The Mexican Home Kitchen by Mely Martinez

The Essential Cuisines of Mexico by Diana Kennedy

Best Mexican Cookbooks

55 books — 14 voters

Barrel-Aged Stout and Selling Out by Josh Noel

Beer History Reading List (nonfiction)

125 books — 13 voters

The Canadian Living Cookbook by Carol Ferguson

Best Canadian Cookbooks

95 books — 4 voters

An Edible History of Humanity by Tom Standage

History through Food and Cooking (nonfiction)

242 books — 63 voters

Kitchen Confidential by Anthony Bourdain

The Omnivore's Dilemma by Michael Pollan

Animal, Vegetable, Miracle by Barbara Kingsolver

Food-Related Non-Fiction

1,201 books — 1,624 voters

Overground Railroad by Candacy A. Taylor

History by African-Americans Published in Year: 2020

17 books — 1 voter

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Nonfiction
History

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“ A whole generation of Australians may well agree that abolition of school milk was one of the finer achievements of the Whitlam government, up there with free university education and ending conscription. ”
― Jan O'Connell, A Timeline of Australian Food: From Mutton to Masterchef

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“ Noodles arrived in Japan with Buddhist monks from China in the Middle Ages, but until the twentieth century they tended to be made from buckwheat, or a mix of wheat and rice. ”
― Bee Wilson, First Bite: How We Learn to Eat

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