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Melitta Weiss Adamson. Food in Medieval Times. Greenwood Publishing Group. 2004. 256pp.

Ken Albala. Eating Right in the Renaissance: Food and Nutrition in the Renaissance. University of California Press. 2002. 315pp.

Joan P. Alcock. Food in the Ancient World. Greenwood Publishing Group. 2006. 276pp.

Warren Belasco. Meals to Come: A History of the Future of Food. University of California Press. 2006. 358pp.

Martha Carlin; Joel T. Rosenthal (editors). Food and Eating in Medieval Europe. Continuum International Publishing Group. 1998. 188pp.

Felipe Fernández-Armesto. Food: A History. London: Macmillan. 2001. 287pp.

Madeleine Ferričres. Translated by Jody Gladding. Sacred Cow, Mad Cow: A History of Food Fears. Columbia University Press. 2006. 399pp.

Jean Louis Flandrin; Massimo Montanari (editors). Translated by Albert Sonnenfeld. Food: A Culinary History from Antiquity to the Present. Columbia University Press. 1999. 592pp.

Musya Glants; Joyce Stetson Toomre (editors). Food in Russian History and Culture. Indiana University Press. 1997. 250pp.

Emily Gowers. The Loaded Table: Representations of Food in Roman Literature. Clarendon Press. 1993. 334pp.

Veronika E. Grimm. From Feasting to Fasting: The Evolution of a Sin: Attitudes to Food in Late Antiquity. Routledge. 1996. 294pp.

B. W. Higman. Jamaican Food: History, Biology, Culture. University of the West Indies Press. 2008. 580pp.

Sherrie A. Inness. Kitchen Culture in America: Popular Representations of Food, Gender, and Race. University of Pennsylvania Press. 2001. 286pp.

Laura Mason. Food Culture in Great Britain. Greenwood Publishing Group. 2004. 238pp.

Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner's. 1984. 684pp. Revised 2004, 896pp.

Harold McGee. The Curious Cook: More Kitchen Science and Lore. Gordonsville, VA: North Point Press. 1990. 348pp.

F. Xavier Medina. Food Culture in Spain. Greenwood Publishing Group. 2005. 169pp.

Stephen Mennell. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press. 1996. 397pp.

Sandra L. Oliver. Food in Colonial and Federal America. Greenwood Publishing Group. 2005. 230pp.

Fran Osseo-Asare. Food Culture in Sub-Saharan Africa. Greenwood Publishing Group. 2005. 191pp.

Lawrence R. Schehr; Allen S. Weiss (editors). French Food: On the Table, on the Page, and in French Culture. Routledge. 2001. 262pp.

Frederick J. Simoons. Food in China: A Cultural and Historical Inquiry. CRC Press. 1991. 559pp.

R. E. F. Smith; David Christian. Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge University Press. 1984. 391pp.

Maguelonne Toussaint-Samat. Translated by Anthea Bell. A History of Food. Blackwell Publishing. 1994. 824pp.

Geert Jan Van Gelder. God's Banquet: Food in Classical Arabic Literature. Columbia University Press. 2000. 178pp.

Richard R. Wilk. Fast Food/Slow Food: The Cultural Economy of the Global Food System. Rowman Altamira. 2006. 272pp.

John H. Wilkins. The Boastful Chef: The Discourse of Food in Ancient Greek Comedy. Oxford University Press. 2000. 465pp.

John H. Wilkins; Shaun Hill. Food in the Ancient World. Blackwell Publishing. 2006. 300pp.

Susan Williams. Food in the United States, 1820s-1890. Greenwood Publishing Group. 2006. 240pp.

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