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Food History

Tracer Bullet 10-5


Interdisciplinary in nature, the history of food is a subject well suited to research using the Library’s extensive collections of cookery books, scholarly works, and bibliographies on food history. Researchers also often consult additional sources and primary materials including wartime food manuals, serials of all types, travelers’ memoirs, letters and diaries, advertising, exposition guides, and manufacturers’ pamphlets.

This guide, a revision of Library of Congress Science Tracer Bullet 04-1, focuses on works on food history. The intent is to assist researchers in identifying resources and trends in food history studies, through a broad sampling of writings and bibliographies. Rather than being a comprehensive listing, the titles listed here are intended to give an idea of the breadth of information available, with the focus being on works published in English, during the 19th, 20th and 21st centuries, and mainly in the United States, though other time periods and areas have occasionally been included. Not intended to be a comprehensive bibliography, this guide is designed--as the name of the series implies--to put the reader “on target.”



Cooking: a journey through time. In Baking and pastry. 2nd ed. v. 1 Providence, Harborside Press, 1997. p. 2-14.
   TX763.B323 1997 <SciRR>

Katz, Solomon H. Evolution of Cuisine. In Encyclopedia of food and culture. v.1 New York, Scribner, c2003.
p. 478-482.
   GT2850E53 2003 <SciRR>

Material life. In The Greenwood encyclopedia of daily life: a tour through history from ancient times to the present. Joyce E. Salisbury, general editor. Westport, CT, Greenwood Press, 2004. 6 v.
   Includes bibliographical references.
   Each volume contains a chapter on Material Life, with sections on Food and Drink.
   GT31.G74 2004 <SciRR>



SUBJECT HEADINGS used by the Library of Congress, under which books on food history can be located in most card, book and online catalogs, include the following:

Highly Relevant

   See also specific foods and food groups, e.g., “Bread;” “Chocolate;” “Pastry;” “Corn” See also specific techniques, e.g., “Baking--History”
   See also geographic subdivisions, e.g., “Cookery--Middle Eastern--History”
   See also historical subdivisions, e.g., “Cookery-- Medieval”; “Cookery--American--Early Works to 1800"
   See also specific techniques, e.g., “Baking--History”
   See also geographic subdivision, e.g., “Food Habits--United States--History”; “Food Habits--Belgium--History--19th Century”
   See also specific foods and food groups, e.g., “Bread”; “Chocolate”; “Pastry”; “Corn
   See also geographic subdivisions, e.g., “Food--Preferences--Canada”







The Cambridge world history of food. Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas. Cambridge, New York, Cambridge University Press, 2000. 2 v. (2153 p.)
   Includes bibliographies.
   TX353.C255 2000 <SciRR>

Davidson, Alan. The Oxford companion to food. 2nd ed. Edited by Tom Jaine. Oxford, New York, Oxford University Press, 2002. 907 p.
   Bibliography: p. 875-898.
   TX349.D36 2006 <SciRR>

Fernández-Armesto, Felipe. Near a thousand tables: a history of food. New York, The Free Press, c2002. 258 p.
   Bibliography: p. 225-245.
   TX353.F437 2002

The Oxford companion to American food and drink. Andrew F. Smith, editor. Oxford, New York, Oxford University Press, c2007. 693 p.
   Bibliography: p. 643-645.
   TX349.O94 2007 <SciRR>

Tannahill, Reay. Food in history. New, fully rev. and updated ed.   New York, Crown Publishers, 1989. c1998.
424 p.
   Bibliography: p. 397- 409.
   GT2850.T34 1989 <SciRR>



Civitello, Linda. Cuisine and culture: a history of food and people. 2nd ed. Hoboken, NJ, John Wiley, 2007. 410 p.
   Includes bibliographical references.
   TX353.C565 2007

Ellis, Audrey. The Magpie history of food. London, Severn House, Distributed by Hutchinson, 1977. 191 p.
   TX360.G7 E441977

Food. Edited by David Inglis, Debra Gimlin and Chris Thorpe. New York, Routledge, 2007. 2099 p.
   Not Yet in LC

Food: a culinary history from Antiquity to the present. Jean-Louis Flandrin and Massimo Montanari; English edition by Albert Sonnenfeld. New York, Columbia University Press, c1999. 592 p.
   Includes bibliographies.
   Uniform Title, Histoire de l’alimentation. English
   TX353.H52513 1999 <SciRR>

Food: an Oxford anthology . Edited by Brigid Allen. Oxford, New York, Oxford University Press, 1994. 417 p.
   Includes bibliographies.
   TX353.F557 1994

Food and drink in history: selections from the Annales, économies, sociétés, civilisations, volume 5. Edited by Robert Forster and Orest Ranum. Baltimore, Johns Hopkins University Press, c1979. 173 p.
   Includes bibliographical references.
   TX353.F59 1979

Food in global history. Edited by Raymond Grew. Boulder, CO, Westview Press, c1999. 293 p.
   Includes bibliographies.
   TX353.F64 1999

McNamee, Gregory. Movable feasts: the history, science, and lore of food. Westport, CT, Praeger, 2007. 194 p.
   Includes bibliographical references.
   TX353.M395 2006 <SciRR>

Pilcher, Jeffrey M. Food in world history. New York, Routledge, 2006. 132 p.
   Includes bibliographical references.
   TX353.P46 2006 <SciRR>

Toussaint-Samat, Maguelonne. A history of food. Cambridge, MA, Blackwell Reference, 1993. 801 p.
   Bibliography: p. 782-786.
   Translation of Histoire naturelle & morale de la nourriture.
   TX353.T6413 1993 <SciRR>



American Food

Anderson, Jean. The American century cookbook : the most popular recipes of the 20th century. New York, Gramercy Books, 2005. 547 p.
   Bibliography: p. 520-531.
   TX715.A56642 2005 <SciRR>

Berzok, Linda Murray. American Indian food. Wesport, CT, Greenwood Press, 2005. 213 p.
   Bibliography: p. 205-206.
   E98.F7B47 2005 <SciRR>

Conlin, Joseph Robert. Bacon, beans, and galantines: food and foodways on the western mining frontier. Reno, University of Nevada Press, c1986. 246 p.
   Bibliography: p. 229-239.
   TX360.U6C635 1986

Cornbread nation 1: the best of Southern food writing. Edited by John Egerton. Chapel Hill, published in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi, by the University of North Carolina Press, 2002. 260 p.
   Bibliography: p. 257-260.
   TX244.C67 2002

Crowen, T. J., Mrs. The American system of cookery. New York, T. R. Dawley, 1864. 126 p.
   TX715.C948 1864 <SciRR Desk>

Curtin, Kathleen, Sandra L. Oliver and Plimoth Plantation. Giving thanks: Thanksgiving recipes and history, from Pilgrims to pumpkin pie. New York, Clarkson Potter Publishers, c2005. 192 p.
   Bibliography: p. 186-187.
   F7.G585 2005

Denker, Joel. The world on a plate: a tour through the history of America’s ethnic cuisines. Lincoln, University of Nebraska Press, 2007. 196 p.
   Bibliography: p. 163-185.
   TX353.D433 2007

Diner, Hasia R. Hungering for America: Italian, Irish, and Jewish foodways in the age of migration. Cambridge, MA, Harvard University Press, 2001. 292 p.
   Includes bibliographies.
   GT2853.U5 D54 2001

Eden, Trudy. Cooking in America, 1590-1840. Westport, CT, Greenwood Press, 2006. 147 p. (Daily life through history)
   Bibliography: p. 139-141.
   TX715.E23 2006

Egerton, John, and Ann Bleidt Egerton. Southern food : at home, on the road, in history. Chapel Hill, University of North Carolina Press, 1993. 408 p.
   Bibliography: p. 352-382.
   TX715.2.S68 E343 1993 <SciRR Desk>
   Originally published: New York : Knopf, 1987.

Elias, Megan J. Food in the United States, 1890-1945. Santa Barbara, CA., Greenwood Press/ABC-CLIO, c2009. 157 p. (Food in American history)
   Bibliography: p. 147-150.
   TX355.E44 2009

Gabaccia, Donna R. We are what we eat: ethnic food and the making of Americans. Cambridge, MA, Harvard University Press, 1998. 278 p.
   Bibliography: p. 243-267.
   GT2853.U5 G33 1998

Haber, Barbara. From hardtack to home fries: an uncommon history of American cooks and meals. New York, Free Press, c2002. 244 p.
   Bibliography: p. 223-236.
   TX360.U6H33 2002 <SciRR>

Harbury, Katherine E. Colonial Virginia’s cooking dynasty. Columbia, University of South Carolina Press, c2004. 479 p.
   Bibliography: p. 445-457.
   TX715.H258 2004 <SciRR Desk>

Hooker, Richard James. Food and drink in America: a history. Indianapolis, Bobbs-Merrill, c1981. 436 p.
   Includes bibliographies.
   GT2853.U5 H66 <SciRR>

Iacobbo, Karen, and Michael Iacobbo. Vegetarian America: a history. Westport, CT, Praeger, 2004. 267 p.
   Bibliography: p. 239-256
   TX392.I23 2004

McIntosh, Elaine N. American food habits in historical perspective. Westport, CT, Praeger, 1995. 251 p.
   Bibliography: p. 227-238.
   GT2853.U5M39 1995

McWilliams, James E. A revolution in eating: how the quest for food shaped America. New York, Columbia University Press, c2005. 386 p.
   Bibliography: p. 323-377.
   TX633.M3 2005

Oliver, Sandra L. Food in colonial and federal America. Westport, CT, Greenwood Press, 2005. 230 p. (Food in American history)
   Bibliography: p. 217-221.
   TX714.O466 2005 <SciRR>

Opie, Frederick Douglass. Hog & hominy : soul food from Africa to America. New York, Columbia University Press, c2008. 238 p. (Arts & traditions of the table)
   Bibliography: p. 211-226.
   TX715.O548 2008

Perl, Lila. Hunter’s stew and hangtown fry: what pioneer America ate and why. New York, Seabury Press, c1977. 156 p.

Raine, Carolyn. A woodland feast: Native American foodways of the 17th & 18th centuries. Huber Heights, OH, Penobscot Press, c1997. 90 p.
   Includes bibliographies.
   E78.E2R35 1997

Root, Waverly & Richard de Rochemont. Eating in America: a history. New York, Ecco Press, 1981, c1976 512 p.
   Bibliography: p. 483-488.
   TX353.R64 1981

Sokolov, Raymond. Why we eat what we eat: how the encounter between the New World and the Old changed the way everyone on the planet eats. New York, Summit Books, c1991. 254 p.
   TX631.S65 1991

Williams, Susan. Food in the United States, 1820s-1890. Westport, CT, Greenwood Press, 2006. 240 p. (Food in American history)
   Bibliography: p. 221-228.
   TX355.W55 2006 <SciRR>

Zanger, Mark. The American history cookbook. Westport, CT, Greenwood Press, 2003. 459 p.
   Bibliography: p. 433-438.
   TX715.Z36 2003 <SciRR>

Exploration and Food

Crosby, Alfred W. The Columbian exchange: biological and cultural consequences of 1492. 30th anniversary ed. Westport, CT, Praeger, c2003. 283 p.
   Bibliography: p. 222-276.
   E98.D6C7 2003

Feeney, Robert Earl. Polar journeys: the role of food and nutrition in early exploration. Washington, American Chemical Society; Fairbanks, University of Alaska Press, c1997. 279 p.
   Bibliography: p. 247-258.
   TX601.F44 1997

Food and Agriculture Organization of the United Nations, Agriculture Division. Plant exploration, collection, and introduction. By R. O. Whyte, Plant Production Branch, Agriculture Division. Rome, Food and Agriculture Organization of the United Nations, 1958. 117 p. (FAO Agricultural Series, no .41)
   Bibliography: p. 105-110.

Great Britain Admiralty, Committee on Scurvy. Report of the committee appointed by the Lord Commissioners of the Admiralty, to enquire into the causes of the outbreak of scurvy in the recent Arctic expedition... . London, H. M. Stationery Off., 1877. 505 p. (Great Britain, Parliament. Papers by command, C, 1722)
   Includes bibliographies.
   RC663.G7 1877

McIntosh, Elaine N. The Lewis and Clark Expedition: food, nutrition, and health aspects. Sioux Falls, SD, The Center for Western Studies, Augustana College, 2003. 101 p.
   Bibliography: p. 89-97. (Prairie Plains series, no. 9)
   RC88.9.O5M255 2003

Food Fashions and Fads

Eating in Eden: food and American utopias. Edited by Etta M. Madden and Martha L. Finch. Lincoln, University of Nebraska Press, c2006. 291 p.
   Includes bibliographical references.
   TX631.E37 2006

Lovegren, Sylvia. Fashionable food: seven decades of food fads. New York, MacMillan, c1995. 455 p.
   Bibliography: p. 422.
   TX355.L88 1995

McLaughlin, Terence. If you like it, don’t eat it: dietary fads and fancies. New York, Universe Books, 1979. 177 p.
   Bibliography: p. 167-172.
   First published in 1978 under title A diet of tripe.
   TX353.M2534 1979

Schremp, Geraldine. Kitchen culture: fifty years of food fads. New York, Pharos Books, 1991. 195 p.
   Includes bibliographies.
   TX645.S36 1991

Food Processing and Preservation

Curtis, Robert I.. Ancient food technology. Leiden, Boston, Brill, 2001. 477 p (Technology and change in history, v. 5).
   Bibliography: p. 435-465.
   TP368.6.C87 2001 <SciRR>

Shephard, Sue. Pickled, potted and canned: the story of food preserving. London, Headline, 2000. 358 p.
   Bibliography: p. 341-348.
   TX601.S473 2000 <SciRR>

Thorne, Stuart. The history of food preservation. Totowa, NJ, Barnes & Noble, 1986. 184 p.
   Bibliography: p. 171-181.
   TP371.2.T46 1986 <SciRR>

Thurmond, David L. A handbook of food processing in classical Rome: for her bounty no winter. Leiden, Boston, Brill, 2006. 294 p. (Technology and change in history, v. 9)
   Bibliography: p. 277-286.
   TX601.T47 2006

Torgerson, Nancy. Food preservation--before the mason jar. Rev. ed. Decatur, IL, Glimpse of the Past, 1995. 80 p.
   Bibliography: p. 73-77.
   TX601.T64 1995

Waste not, want not: food preservation from early times to the present day. Edited by C. Anne Wilson. Edinburgh, Edinburgh University Press, c1991. 166 p. (Food and society, 4)
   Includes bibliographical references.
   TX601.W29 1991

Food Writing and Gastronomical Literature: Selected Collections and Anthologies

American food writing: an anthology with classic recipes. Edited by Molly O’Neill. New York, Library of America, c2007. 753 p.
   Bibliography: p. 729-742.
   TX714.A4585 2007

Best Food Writing. New York, Marlowe & Co., Baillett & Fitzgerald, c2000-
   Annual compilation of food writing.

Choice cuts: a savory collection of food writing from around the world and throughout history. Edited by Mark Kurlansky. New York, Ballantine Books, 2002. 473 p.
   TX631.C44 2002

A Slice of life: contemporary writers on food. Edited by Bonnie Marranca. Woodstock, NY, Overlook Press, 2003. 424 p.
   Introduction by Bety Fussell.
   TX631.S56 2003

Slow food: collected thoughts on taste, tradition, and the honest pleasures of food. Edited by Carlo Petrini, with Ben Watson and Slow Food editore. White River Junction, VT, Chelsea Green Pub., c2001. 287 p.
   Foreword by Deborah Madison.
   TX631.S58 2001

The Wilder shores of gastronomy: twenty years of the best food writing from the journal Petits propos culinaires. Edited by Alan Davidson with Helen Saberi. Berkeley, CA, Ten Speed Press, c2002. 497 p.
   Foreword by Harold McGee.
   TX649.A1W543 2002

Gender and Food History

From Betty Crocker to feminist food studies: critical perspectives on women and food. Arlene Voski Avakian and Barbara Haber, editors. Amherst, University of Massachusetts Press, c2005. 299 p.
   Includes bibliographical references.
   HQ1111.F76 2005

Inness, Sherrie A. Dinner roles: American women and culinary culture. Iowa City, University of Iowa City, c2001. 225 p.
   Bibliography: p. 187-216.
   TX715.I545 2001

Neuhaus, Jessamyn. Manly meals and mom’s home cooking: cookbooks and gender in modern America. Baltimore, Johns Hopkins University Press, 2003. 336 p.
   Bibliography: p. 271-310.
   TX714.N52 2003 <SciRR>

Parkin, Katherine J. Food is love: food advertising and gender roles in modern America. Philadelphia, University of Pennsylvania Press, 2006. 296 p.
   Includes bibliographical references.
   HE5827.85.P37 2006

Geographical Areas: Selected Titles

Achaya, K. T. Indian food: a historical companion. Delhi, Oxford University Press, 1994. 322 p.
   Bibliography: p. 238-259.
   TX724.5.I4A64 1994 <AsianRR>

Albala, Ken. Food in early modern Europe. Westport, CT, Greenwood, 2003. 360 p.
   Bibliography: p. 247-250.
   GT2853.E85 A43 2003 <SciRR>

Clarkson, Leslie. A. and E. Margaret Crawford. Feast and famine: food and nutrition in Ireland 1500-1920. Oxford, New York, Oxford University Press, c2001. 325 p.
   Bibliography: p. 287-319.
   GT2853.I73 C53 2001

Ishige, Naomi. The history and culture of Japanese food. London, Kegan Paul, c2001. 273 p.
   Includes bibliographies.
   GT2853.J3I83 2001

Mennell, Stephen. All manners of food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Illini books ed. Urbana, University of Illinois Press, c1996. 397 p.
   Bibliography: p. 369-388.
   GT2853.G7M46 1996

Rebora, Giovanni. Culture of the fork: a brief history of food in Europe. New York, Columbia University Press, 2001. 196 p.
   Bibliography: p. 179-184.
   Uniform title Civiltà della forchetta. English.
   TX641.R4313 2001

A Taste of history: 10,000 years of food in Britain. Peter Brears and others. London, English Heritage, in association with British Museum Press, c1993. 351 p.
   Bibliography: p. 345-349.
   TX717.T37 1993

Historical Time Periods: Selected Titles

Alcock, Joan P. Food in the ancient world. Westport, CT, Greenwood Press, 2006. 276 p.
   Bibliography: p. 253-262.
   TX353.A47 2006 <SciRR>

Bober, Phyllis Pray. Art, culture, and cuisine: ancient and medieval gastronomy. Chicago, University of Chicago Press, c1999. 442 p.
   Bibliography: p. 389-432.
   TX637.B58 1999

Brothwell, Don B., and Patricia Brothwell. Food in antiquity: a survey of the diet of early peoples. Expanded ed. Baltimore, Johns Hopkins University Press, c1998. 283 p.
   Bibliography: p. 225-232.
   GT2860.B7 1998

Crossley-Holland, Nicole. Living and dining in medieval Paris: the household of a fourteenth-century knight. Wales, University of Wales Press, 1996. 244 p.
   Bibliography: p. 227-236.
   TX637.C67 1996

Dalby, Andrew. Food in the ancient world, from A-Z. London, New York, Routledge, 2003. 408 p.
   Bibliography: p. 365-371.
   GT2853.G8D35 2003 <SciRR>

DiMarco, Vincent. Egg pies, moss cakes, and pigeons like puffins: eighteenth-century British cookery from manuscript sources. New York, iUniverse, 2007. 487 p.
   Bibliography: p. 409-443.
   Not Yet in LC

Freeman, Sarah. Mutton and oysters: the Victorians and their food. London, V. Gollancz, 1989. 316 p.
   Bibliography: p. 295-302.
   GT2853.G7F74 1989

Hagen, Ann. A second handbook of Anglo-Saxon food & drink: production & distribution. Hockwold cum Wilton, Norfolk, Eng., Anglo-Saxon Books, 1995. 409 p.
   Bibliography: p. 367-381.
   GT2853.G7H33 1995

Kaufman, Cathy K. Cooking in ancient civilizations. Westport, CT, Greenwood Press, 2006. 224 p.
   Bibliography: p. 207-217.
   TX353.K38 2006

Regional cuisines of medieval Europe: a book of essays. Edited by Melitta Weiss Adamson. New York, Routledge, 2002. 254 p.
   Bibliography: p. 215-233.
   TX645.R44 2002

Renfrow, Cindy. Take a thousand eggs or more: a translation of medieval recipes from Harleian MS. 279, Harleian MS. 4016, and extracts of Ashmole MS. 1439, Laud MS. 553, and Douce MS. 55, with over 100 recipes adapted for modern cookery. 2nd ed. Unionville, NY, Royal Fireworks Press, c1997. 2 v.
   Bibliography: v. 2, p. 362-364.
   TX705.R46 1997

Sim, Alison. Food and feast in Tudor England. New York, St. Martin’s Press, 1997. 180 p.
   Bibliography: p. 171-172.
   TX635.S52 1997

Soyer, Alexis. The pantropheon or a history of food and its preparation in ancient times. New York, Paddington Press, c1977. 469 p.
   TX353.S73 1977 <SciRR>
   Reprint of the 1853 ed. published by Simpkin, Marshall, London.

Individual Foods: Selected Titles

Calhoun, Creighton Lee. Old southern apples. Blacksburg, VA, McDonald & Woodward Pub. Co., 1995. 326 p.
   Bibliography: p. 297-300.
   SB363.2.U6C35 1995 <SciRR>

Coe, Sophie D., and Michael D. Coe. The true history of chocolate. New York, Thames and Hudson, 1996. 280 p.
   Bibliography: p. 272-276.
   TP640.C67 1996 <SciRR>

Dalby, Andrew. Dangerous tastes: the story of spices. Berkeley, University of California Press, 2000. 184 p. (California studies in food and culture, 1)
   Bibliography: p. 162-164.
   TX406.D35 2000

Fussell, Betty Harper. The story of corn. New York, Knopf, 1992. 356 p.
   Bibliography: p. 335-344.
   SB191.M2F87 1992

Jacob, Heinrich Eduard. Six thousand years of bread: its holy and unholy history. New York, Lyons and Burford, 1997. 399 p.
   Bibliography: p. 381-389.
   Originally published Garden City, NY, Doubleday, Doran & Co, 1944.
   GT2868.J33 1997

Kurlansky, Mark. Cod: a biography of the fish that changed the world. New York, Walker & Co, 1997. 294 p.
   Bibliography: p. 277-282.
   SH351.C5K87 1997

Kurlansky, Mark. Salt: a world history. London, Jonathan Cape, 2002. 484 p.
   Bibliography: p. 453-465.
   TN900.K865 2002b <SciRR>

Mason, Laura. Sugar-plums and sherbet: the prehistory of sweets. Tornes, Devon, Prospect Books, 1998. 250 p.
   Bibliography: p. 235-240.
   TX783.M294 1998

Mintz, Sidney. Sweetness and power: the place of sugar in modern history. New York, Penguin Books, 1986.
274 p.
   Bibliography: p. 215-227.
   GT2869.M56 1986

Salaman, Redcliffe N. The history and social influence of the potato. Cambridge, Cambridge University Press, 1985. 685 p.
   Bibliography: p. 619-645.
   SB211.P8S255 1985

Smith, Andrew F. The tomato in America: early history, culture, and cookery. Columbia, SC, University of South Carolina Press, c1994. 224 p.
   Bibliography: p. 197-204.
   TX803.T6S65 2001 <SciRR>

Ukers, William H. All about coffee. 2nd ed. New York, The Tea and Coffee Trade Journal Company, 1935. 818 p.
   Bibliography: p. 753-788.
   TX415.U5 1935

Wartime and Military Food

Bourne, Geoffrey. Nutrition and the war. Cambridge, The University Press, 1940. 126 p.
   "Based on a series of articles on nutrition which was published under a pseudonym in Discovery during 1948 and 1939."

Campbell, Dorothy. Food under sail: a history of food and other matters of life in the United States Navy since its inception, together with a collection of “receipts” and “rules” for seagoing food preparation. Tinicum, PA, XLibris Corporation, 2005. 198 p.
   VC373.C35 2005 <SciRR>

Confederate States of America, War Dept. Communication from Secretary of War. Richmond, 1863. 16 p.
   Concerns food supply during the war.
   JK9719.D1/30 <RareBookRR>

Murphy, Margot Wartime meals: how to plan them, how to buy them, how to cook them. New York, Greenberg, 1942. 258 p.

Pack, A. J. Nelson’s blood: the story of naval rum. 3rd ed. Annapolis, MD, Naval Institute Press, 1995. 196 p.
   Bibliography: p. 191-192.
   VC365.G7P3 1995

Partridge, Pauline Dunwell, and Hester Martha Conklin. Wheatless and meatless days. New York, Appleton, 1918. 224 p.

United States Food Administration. Food and the war: a textbook for college classes. Prepared under the direction of the Collegiate Section of the United States Food Administration with the cooperation of the Department of Agriculture and the Bureau of Education. Boston, New York, Houghton Mifflin, c1918. 379 p.
   Includes bibliographies.
   TX357.U6 1918f



Accum, Friedrich Christian. A treatise on adulterations of food, and culinary poisons, exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionary, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy, and methods of detecting them. 2nd ed. London, Sold by Longman, Hurst, 1820. 360 p.
   TX563.A2 1820c <Rare Book RR>

Aylett, Mary and Olive Ordish. First catch your hare: a history of the recipe-makers. London, MacDonald, 1965.
242 p.
   TX649.A1 A9

Belasco, Warren James. Meals to come: a history of the future of food. Berkeley, University of California Press, c2006. 358 p. (California studies in food and culture, 16)
   Bibliography: p. 317-331.
   TX353.B455 2006 <SciRR>

Brüssow, Harald. The quest for food: a natural history of eating. New York, Springer, c2007. 866 p.
   Includes bibliographical references.
   TX353.B78 2007

Camporesi, Piero. The magic harvest: food, folklore, and society. Cambridge, Eng., Polity Press, 1993. 253 p.
   Bibliography: p. 216-241.
   Translation of La terre e la luna.
   GT2853.I8C3613 1993

Emerson, Edward R. Beverages, past and present: an historical sketch of their production, together with a study of the customs connected with their use. New York, G.P. Putnam’s Sons, 1908. 2 v.

Hackwood, Frederick W. Good cheer: the romance of food and feasting. Detroit, Singing Tree Press, 1968. 424 p.
   First Published: London, T. F. Unwin, 1911
   GT2860.H3 1968

Levenstein, Harvey. Revolution at the table: the transformation of the American diet. Berkeley, University of California Press, c2003. 275 p. (California studies in food and culture, 7)
   Bibliography: p. 213-260.
   Originally published New York, Oxford University Press, 1988.
   GT2853.U5L48 2003

Montanari, Massimo. The culture of food. Oxford, Cambridge, MA, Blackwell, 1994. 214
   Bibliography: p. 194-205.
   Uniform title Fabbe e l’abbodonza. English.
   TX353.M7213 1994

Plante, Ellen M. The American kitchen, 1700 to the present: from hearth to highrise. New York, Facts on File, c1995. 340 p.
   Bibliography: 314-319.
   TX653.P56 1995 <SciRR>

Schenone, Laura. A thousand years over a hot stove: a history of American women told through food, recipes, and remembrances. New York, W. W. Norton, 2003. 416 p.
   Includes bibliographies.
   TX645.S34 2003

Shapiro, Laura. Perfection salad: women and cooking at the turn of the century. New York, Modern Library, 2001. 274 p.
   Bibliography: p. 255-267.
   Orginally published New York, Farrar, Straus and Giroux, 1986.
   TX173.S44 2001

Snodgrass, Mary Ellen. Encyclopedia of kitchen history. New York, Fitzroy Dearborn, 2004. 684 p.
   Includes bibliographical references.
   TX653.S57 2004 <SciRR>

Stevens, Patricia Bunning. Rare bits: unusual origins of popular recipes. Athens, Ohio University Press, c1998.
321 p.
   Bibliography: p 309-312.
   TX714.S7812 1998

Symons, Michael. A history of cooks and cooking. Urbana, University of Illinois Press, 2000. 388 p.
   Bibliography: p.361-375.
   TX645.S97 2000

Theophano, Janet. Eat my words: reading women’s lives through the cookbooks they wrote. New York, Palgrave, 2002. 362 p.
   Bibliography: p. 323-350.
   TX644.T47 2002

Thudichum, J. L. W. The spirit of cookery: a popular treatise on the history, science, practice, and ethical and medical import of culinary art; with a dictionary of culinary terms. London and New York, F. Warne and Co., 1895. 701 p.
   “Sketch of the history of cookery,” p.20-51.
   Copies also in the Rare Book/Special Collections Reading Room

Vasey, George. Illustrations of eating, displaying the omnivorous character of man, and exhibiting the natives of various countries at feeding time, by a beef-eater. London, J. R. Smith, 1847. 88 p.



Andrews, Tamra. Nectar and ambrosia: an encyclopedia of food in world mythology. Santa Barbara, ABC-CLIO, c2000. 287 p.
   Bibliography: p. 265-273.
   GR498.A53 2000 <SciRR>

Bender, David A., and Arnold E. Bender. Bender’s dictionary of nutrition and food technology. 7th ed. Boca Raton, FL, CRC Press, 1999. 463 p.
   Rev. ed. of Nutrition and food technology.
   TX349.B4 1999 <SciRR>

Culinary biographies: a dictionary of the world’s great historic chefs, cookbook authors and collectors, farmers, gourmets, home economists, nutritionists, restaurateurs, philosophers, physicians, scientists, writers, and others who influenced the way we eat today. Edited by Alice Arndt. Houston, YES Press, c2006. 418 p.
   Includes bibliographical references.
   TX649.A1C85 2006 <SciRR>

Encyclopedia of food and culture. Edited by Solomon H. Katz and William Woys Weaver. New York, Scribner, c2003. 3 v.
   Includes bibliographies.
   GT2850.E53 2003 <SciRR>

Folse, John D. The encyclopedia of Cajun & Creole cuisine. Gonzales, LA, Chef John Folse & Co. Pub., 2004.
842 p.
   Bibliography: p. 817-825.
   TX715.2.L68F645 2004 <SciRR>

Foodways. John T. Edge, volume editor. Chapel Hill, University of North Carolina Press, c2007. 310 p. (The new encyclopedia of Southern culture ; v. 7)
   Includes bibliographical references and indexes.
   F209.N47 2006 vol. 7 <SciRR>
   Sponsored by the Center for the Study of Southern Culture at the University of Mississippi.

Herbst, Sharon Tyler. The new food lover’s companion: comprehensive definitions of nearly 6,000 food, drink, and culinary terms. 3rd ed. Hauppauge, NY, Barron’s Educational Series, 2001. 772 p.
   Bibliography: p. 759-771.
   TX349.H532 2001 <SciRR>

The Oxford encyclopedia of food and drink in America. Andrew F. Smith, editor. Oxford, Eng. New York, Oxford University Press, 2004. 2 v.
   Includes bibliographical references.
   TX349.E45 2004 <SciRR>

Smith, Andrew F. Encyclopedia of junk food and fast food. Westport, CT, Greenwood Press, 2006. 321 p.
   Bibliography: p. 297-305.
   TX370.S63 2006 <SciRR>

Trager, James. The food chronology: a food lover’s compendium of events and anecdotes from prehistory to the present. New York, Henry Holt, 1995. 783 p.
   TX355.T72 1995 <SciRR>



Dissertations can be located by using online resources or the following indexes located in the Library’s Main Reading Room. Consult any reference librarian about options. Some dissertations may be available in full text through electronic resources on public terminals at the Library of Congress.

Comprehensive Dissertation Index. Supplement. (1973- annual)

Dissertation Abstracts International. (1938- monthly)

Digital Dissertations (1980-)
    Electronic resource



Abbey, Kristen L. Recipe for narrative: representations of culture in culinary literature. Ann Arbor, MI, UMI, 2006.
   UMI publication number AAT 3203361 <MicRR>
   Collation of the original: 335 p.
   Thesis (doctoral)--Rutgers The State University of New Jersey, 2006.

Berg, Jennifer Schiff. From pushcart peddlers to gourmet take-out: New York City’s iconic foods of Jewish origin, 1920-2005. Ann Arbor, MI, UMI, 2006.
   UMI publication number AAT 3199966 <MicRR>
   Collation of the original: 268 p.
   Thesis (doctoral)--New York University, 2006.

Cloughly, JoAnne E. An undergraduate course curriculum design in food history and the development of manners. Ann Arbor, MI, UMI, 2004.
   UMI publication number AAT 1421936 <MicRR>
   Collation of the original: 40 p.
   Thesis (masters)--State University of New York, Empire State College, 2004.

Davis, Jennifer J. Men of taste; gender and authority in the French culinary trades, 1730-1830. Ann Arbor, MI, UMI, 2004.
   UMI Publication number AAT 3147605 <MicRR>
   Collation of the original: 367 p.
   Thesis (doctoral)--The Pennsylvania State University, 2004.

LaCombe, Michael. Food and authority in the English Atlantic world, 1570-1640. Ann Arbor, MI, UMI, 2006.
   UMI publication number AAT 3205655 <MicRR>
   Collation of the original: 515 p.
   Thesis (doctoral)--New York University, 2006.

Petrick, Gabriella M. The arbiters of taste: producers, consumers and the industrialization of taste in America, 1900-1960. Ann Arbor, MI, UMI, 2007.
   UMI publication number AAT 3247684 <MicRR>
   Collation of the original: 270 p.
   Thesis (doctoral)--University of Delaware, 2007.



Axford, Lavonne B. English language cookbooks, 1600-1973. Detroit, Gale Research, c1976. 675 p.
   Z5776.G2 A9 <SciRR>

Bitting, K. G. (Katherine Golden) Gastronomic bibliography. San Francisco, 1939. Ann Arbor, Gryphon Books, 1971. 718 p.
   Z5776.G2B6 1971 <SciRR>

Brown, Eleanor Parker, and Bob Brown. Culinary Americana: cookbooks published in the cities and towns of the United States of America during the years from 1860 through 1960. New York, Roving Eye Press, 1961. 417 p.
   Z5776.G2B7 <SciRR>

Cagle, William R. A matter of taste: a bibliographical catalogue of international books on food and drink in the Lilly Library, Indiana University. 2nd ed. rev. and expanded. New Castle, DE, Oak Knoll Press, 1999. 991 p.
   Includes bibliographies.
   Z5776.G2C177 1999 <SciRR>

Cagle, William R., and Lisa Killion Stafford. American books on food and drink: a bibliographical catalog of the cookbook collection housed in the Lilly Library at the University of Indiana. New Castle, DE, Oak Knoll Press, 1998. 794 p.
   Includes bibliographies.
   Z5776.G2C177 1998 <MainRRAlc>

The Contemporary and historical literature of food science and human nutrition. Edited by Jennie Brogdon and Wallace C. Olsen. Ithaca, Cornell University Press, 1995. 296 p.
   Includes bibliographies
   TX357.C564 1995 <SciRR>

Cook, Margaret. America's charitable cooks: a bibliography of fund-raising cook books published in the United States (1861-1915). Kent, Ohio, 1971. 315 p.
   Bibliography: p. 8-9.
   Z5776.G2 C58 <SciRR>

Feret, Barbara L. Gastronomical and culinary literature: a survey and analysis of historically oriented collections in the U.S.A. Metuchen, NJ, Scarecrow Press, 1979. 124 p.
   Bibliography: p. 91-110.
   Z5776.G2F47 <SciRR>

Great Britain. Patent Office. Library. Subject list of works on domestic economy, food and beverages, including the culture of cacao, coffee, barley, hops, sugar, tea and the grape, in the library of the Patent Office. London, Printed for H. M. Stationery Off. by Darling & Son, Ltd. 1902. 136 p.

Historical source materials on American and world baking: an online bibliography. American Institute of Baking, c1993.

Lowenstein, Eleanor. Bibliography of American cookery books, 1742-1860. 3rd ed. Worcester, MA, American Antiquarian Society, 1972. 132 p.
   Z5776.G2L68 1972 <SciRR>
   Based on Waldo Lincoln’s American cookery books, 1742-1860.

Vassilian, Hamo B. Ethnic cuisines: a comprehensive bibliography in the English language, includes Armenia, Georgia, Greece, Cyprus, India, Nepal, Sri Lanka, Israel, and Islamic nations (over 50 countries and cultures), also includes 300 photographs. Glendale, CA, Armenian Reference Books, 1996. 200 p.
   Z5776.G2V38 1996

Weaver, William Woys. Thirty-five receipts from “The larder invaded.” Philadelphia, Library Company of Philadelphia, Historical Society of Philadelphia, 1986. 91 p.
   Z5776.G2W38 1986 <SciRR>

Wertsman, Vladimir. What’s cooking in multicultural America: an annotated bibliographic guide to over four hundred ethnic cuisines. Lanham, MD, Scarecrow Press, c1996. 163 p.
   Z5776.G2W394 1996

Wheaton, Barbara Ketchum, and Patricia Kelly. Bibliography of culinary history: food resources in eastern Massachusetts. Boston, G. K. Hall, 1987. 379 p.
   TX652.W427 1987



Abstracting and indexing that index relevant journal articles and other literature are listed below. Some suggested terms for searching are “Food--History” and “Cookery--History.” More specific headings, such as “Cookery--Europe--History--To 1500," “Food Habits--Europe--History--To 1500,” or “Cookery, Medieval” may be appropriate, depending upon the topic of interest. Many of the titles may be available in electronic format. Consult a reference librarian for the location and format of abstracting and indexing services in the Science Reading Room.

America: History and Life (1964- )
   Z1236.A488 and Electronic Format

Bibliography of Agriculture, Agricola (1942- )
   Z5073.U572 <SciRR A&I> and Electronic Format

Biological and Agricultural Index, BioAg Index (1918- )
   Z5073.A46 <SciRR A&I> and Electronic Format

Food Science and Technology Abstracts (1969- )
   TP368.F678 <SciRR A&I> and Electronic Format

Food Science Source
   Electronic format

General Science Index (June, 1978- )
   Z7401.G46 <SciRR A&I> and Electronic Format

The Gerritsen Collection: Women’s History Online (1543-1945)
   Electronic format

History of Science, Technology & Medicine (1975- )
   Electronic format

Humanities Index (1974- )
   A13H85 <MainRR Alc> and Electronic Format

North American Women’s Letters and Diaries, Colonial to 1950
   Electronic format

Readers’ Guide to Periodical Literature (1900- )
   A13.R48 <BusRR> and Electronic Format



Journals that often contain articles relevant to food history are:

Appetite QP136.A66
Bon Appetit TX633.B65
Eating Well WMLC 93/1413
Food and Foodways: History and culture of Human Nourishment TX341.F695
Food, Culture, & Society: an International Journal of Multidisciplinary Research TX359.J67
Food History News <Pamphlet Box SciRR>
Food Service Technology
Gastronomica: the Journal of Food and Culture TX631.G355
Gourmet TX1.G75
The Journal of Gastronomy TX631.J68
The Journal of Nutrition RM214.J6
Petits Propos Culinaires TX341.P43
Saveur TX631.S253
Southern Quarterly AP30.S382



Bray, Warwick. Ancient food for thought. Nature, v. 408, Nov. 9 2000: 145-146.

Crawford, Alan Pell. Richmond’s bread riot. American history, v. 37, June 2002: 20-26.

Day, Ivan. A natural history of the ice pudding. Petits propos culinaires, 74, Dec. 2003: 24-38.

Diehl, Lorraine B. Automat for the people. Gourmet, v.62, Oct. 2002: 142-144.

Dillinger, Teresa L., and others. Food of the gods: cure for humanity? A cultural history of the medicinal and ritual use of chocolate. The Journal of nutrition, v. 130, Aug. 2000: 2057-2072.

Dirks, Robert T. African American dietary patterns at the beginning of the 20th century. The Journal of nutrition, v. 131, July 2001: 1881-1889.

Duran, Nancy. Dietary studies related to the United States diet prior to World War II: a bibliography for the study of changing American food habits over time. The Journal of nutrition, v. 130: Aug., 2000: 1881-1886.

Hall, Robert L. Africa and the American South: culinary connections. Southern quarterly, v. 44, winter 2007: 19-52.

Leach, Helen M., and Raelene Inglis. The archaeology of Christmas cakes. Food & foodways: explorations in the history and culture of human nourishment, v. 11, nos. 2/3, 2003: 141-166.

Mcanany, Patricia A., and Satoru Murata. America’s first connoisseurs of chocolate. Food & foodways: explorations in the history & culture of human nourishment, v. 15, Jan./June 2007: 7-30.

Mitchell, J. Cookbooks as a social and historical document: a Scottish case study. Food service technology, v. 1, Mar. 2001: 13-23.

Moisa, Maria A. The giving of leftovers in medieval England. Food & foodways: explorations in the history & culture of human nourishment, v.9, 2001: 81-94.

Patout, G. F. Culinary resources of The Historic New Orleans Collection Library. Southern quarterly, v. 44, winter 2007: 95-103.

Rao, Hayagreeva, and others. Institutional change in Toque Ville: Nouvelle Cuisine as an identity movement in French gastronomy. American journal of sociology, v. 108, Jan. 2003: 795-835.

Riely, Elizabeth Gawthrop. Benjamin Franklin and the American turkey. Gastronomica, v. 6, fall 2006: 19-25.

Rediscovering Egypt’s bread-baking technology. National geographic, v. 187, Jan. 1995: 32-34.

Santlofer, Joy. ‘Hard as the hubs of hell’: crackers in war. Food, culture, & society: an international journal of multidisciplinary studies, v. 10, summer 2007: 191-209.

Shove, Elizabeth. Defrosting the freezer: from novelty to convenience. Journal of material culture, v. 5, 2000: 301-19.

Spray, Zona. Alaska’s vanishing Arctic cuisine. Gastronomica, v. 2, Winter 2002: 30-40.

Ward, Cheryl. Pomegranates in Mediterranean contexts during the Late Bronze Age. World Archaeology, v. 34, Feb. 2003: 529-41.



Selected materials available in the Science Reading Room pamphlet boxes include:

Beck, Leonard N. "Two Loaf-givers,” or a tour through the gastronomic libraries of Katherine Golden Bitting and Elizabeth Robins Pennell. U.S. Library of Congress Quarterly Journal, v. 37, winter 1980: 35-63.

Brief history of food guides in the United States. Susan Welsh and others. Nutrition today, v. 27, Dec. 1992:6-12.

Cohen, Daniel. For food both cold and hot, put your nickels in the slot. Smithsonian, v. 16, Jan. 1986: 50-60.

Griswold, Madge. A selective guide to culinary library collections in the United States. Louisville, KY, prepared for the International Association of Culinary Professionals Foundation, 2001. 81 p.
   Also available online at

Heise, Dorothy A. Hispanic American Influence on the U.S. Food Industry: selected references prepared in commemoration of the USDA Hispanic Heritage Month Celebration, September 15-October 15, 2002. Beltsville, MD, NAL, ARS, USDA, 2002. 11 leaves.

History of the doughnut. Food history news, v. 15, Aug. 2003: 1-8.

Levenstein, Harvey. The New England kitchen and the origins of modern American eating habits. American Quarterly, v. 32, Spring, 1980:369-386.

Moore, Joan E. How West Indian immigrants influenced cooking in Canada. Food history news, v. 14, May 2003: 1,8.

Robertson, Gordon L. The Paper beverage carton: past and future. Food technology, v. 56, July 2002: 46-52.

Sokolov, Raymond. The coconut trail: how did the giant seed come to preoccupy the cooks of Caribbean Columbia? Natural history, v. 98, Oct. 1989: 82-87.

Von Hassell, Agostino, Herm Dillon, and Leslie Jean-Bart. Beyond hardtack: the curious lore of military food. Military history, v. 24, Mar. 2007: 60-67.



Library of Congress

Katherine Golden Bitting Collection on Gastronomy
Publications and manuscripts on gastronomy, fifteenth through twentieth centuries. Rare Book and Special Collections Reading Room, Library of Congress, Washington, DC

Joseph and Elizabeth Robins Pennell Collection
Strongest in French and Italian cookbooks from the 16th through 18th centuries. Rare Book and Special Collections Reading Room, Library of Congress, Washington, DC

Other Libraries, Archives, and Research Centers

Conrad N. Hilton Library
The Culinary Institute of America
Hyde Park, NY

Esther B. Aresty Collection:
Rare Books and Manuscripts,
Van Pelt Library, University of Pennsylvania; Philadelphia, PA

Food Processing and Manufacture Collection
Dept. of Special Collections, General Library, University of California at Davis; Davis, CA

Janice Bluestein Longone Culinary Archive
William L. Clements Library, University of Michigan
Ann Arbor, Michigan

Johnson & Wales Culinary Archives and Museum
Johnson & Wales University
Providence, RI

Lilly Library
Indiana University
Bloomington, IN

McGill University Libraries
Cookery Books Collection, Rare Books and Special Collections Division
Montreal, Canada

Michigan State University Libraries Cookery Collection
East Lansing, MI

New York Public Library
Helen Hay Whitney collection of mostly English-language cookbooks and manuscripts and the Buttolph collection of over 20,000 historical menus. A comprehensive Research Guide is available online:

Nicole Di Bona Peterson Collection of Advertising Cookbooks
Rare Book, Manuscript, and Special Collections Library
Duke University, Durham, NC

Research Centre for the History of Food and Drink
University of Adelaide, South Australia

Schlesinger Library
Radcliffe Institute for Advanced Study, Harvard University
Cambridge, MA

Museums and Exhibits

America the Bountiful, University of California at Davis

The Bramah Museum of Tea and Coffee, London, UK

Chocolate: the Exhibition, at the Field Museum, Chicago, IL

The Food Museum Online

The History of Food and Agriculture, Agropolis Museum, Montpelier, France

Julia Child’s Kitchen at the Smithsonian Institution

Museum of Beverage Containers and Advertising, Millersville and Springfield, TN

The Museum of Bread Culture, Ulm, Germany

Museum of Burnt Food

Museum Directory from Food History News

New York Food Museum

Not by Bread Alone: America’s Culinary Heritage, Rare and Manuscript Collections,
Cornell University, Ithaca, NY

Pasta Museum, Rome Italy

Popcorn Exhibit, from the National Agricultural Library, Beltsville, MD

Southern Food and Beverage Museum

The Toaster Museum

Cookery Books: Full Text Resources Online

Feeding America: Historic American Cookbook Project
The Michigan State University Library and the MSU Museum's online collection.

HEARTH: Home Economics Archive
Mann Library, Cornell University

Monumenta Culinaria et Dietetica Historica
Culinary and Dietetic Texts of Europe from the Middle Ages to 1800
Thomas Gloning

Many individual titles, maintained at various locations, can be found through searching or browsing the collections at the following websites:

Henry Notaker’s Old Cookbooks and Food History
Primarily focused on cookbooks and bibliographies.

Historical Culinary and Brewing Documents Online, the Online Culinary History Network

Medieval and Renaissance Food Homepage

Medieval Cookery Website

More cookbooks can be found by searching the general collections of the following projects:

Project Gutenberg

Websites of Interest:

Anthropology of Food, a webjournal.

Buildings with Taste: Restaurant Architecture in Wisconsin, from the Wisconsin Historical Society.

Cindy Renfrow’s site, with links and primary source material.

Food History News

The Food Timeline and The Culinary History Timeline
This is a collection of related Web pages with a huge amount of information.

Historic Food
The website of Ivan Day, food historian specializing in English food history.

Historical Source Materials on American and World Baking
A bibliography from the American Institute of Baking

International Guild of Hospitality and Restaurant Managers

Leite’s Culinaria
Writings on food history.

The Medieval and Renaissance Food Homepage, from the Society for Creative Anachronism (SCA).

World Food Habits: Bibliography
English language sources for the anthropological study of diet and nutrition.

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