Label
Food habits + History
Name
Food habits + History
Incoming Resources
- Tasting History, Explore the Past Through 4,000 Years of Recipes (a Cookbook)., Max. Miller
- Cuisine and empire, cooking in world history, Rachel Laudan
- The language of food, a linguist reads the menu, Dan Jurafsky
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- The language of food, a linguist reads the menu, Dan Jurafsky
- The language of food, a linguist reads the menu, Dan Jurafsky
- Milk, a local and global history, Deborah Valenze
- Food, the history of taste, edited by Paul Freedman
- Catching fire, how cooking made us human, Richard Wrangham
- The lost supper, searching for the future of food in the flavors of the past, Taras Grescoe
- Lunch, a history, Megan Elias
- Tasting history, explore the past through 4,000 years of recipes, Max Miller with Ann Volkwein ; photography by Andrew Bui
- A short history of spaghetti with tomato sauce, Massimo Montanari ; translated from the Italian by Gregory Conti
- Feast, a history of grand eating, Roy Strong
- Charlemagne's tablecloth, a piquant history of feasting, Nichola Fletcher
- Our fermented lives, a history : how fermented foods have shaped cultures & communities, Julia Skinner ; foreword by Sandor Ellix Katz
- The devil's dinner, a gastronomic and cultural history of chili peppers, Stuart Walton
- The Medieval Cook
- Catching fire, how cooking made us human, Richard Wrangham
- An edible history of humanity, Tom Standage