Scientists believe the first cacao beverages were sipped from vessels like this one, which was found in northern Honduras.

New analyses of similar pottery fragments suggest people have been enjoying chocolate for more than 3,000 years—about 500 years earlier than previously believed

In the News . . .

• 'Workers Town' Fed 10,000 Giza Pyramid Builders -- Discovery News (24 April 2013)
  
  
• Giza Secret Revealed: How 10,000 Pyramid Builders Got Fed -- LiveScience (23 April 2013)
  • Image Gallery: Glitzy Discovery at Giza Pyramids-- LiveScience (23 April 2013)
    
    
• Oldest European Medieval Cookbook Found -- Discovery News (17 April 2013)
  
  
• Pilcher, Jefrey M. (Ed.). Food History: Critical and Primary Sources, Vols. 1-4. Bloomsbury/Berg, 2014.
  
  

• 1850s & 1860s Hotel and Restaurant Menus -- University of Houston
  
  
• 18^th Century Tavern Food on the Menu -- Past Horizons (13 September 2011)
  
  
• 25 people who changed food in America -- Gourmet
  
  
• Albala, Ken. The Food History Reader: Primary Sources. Bloomsbury/Berg, 2013.
  
  
• Albala, Ken. Three World Cuisines Italian, Mexican, Chinese. AltiMira, 2012.
  
  
• Agropolis Museum: Food and Agricultures of the World
  
  
• Alexander, Kelly, and Cynthia Harris. Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate. Gotham, 2008.
  
  
• Ancient DNA Reveals Ingredients of Roman Medicine -- Nature (09 September 2010)
  
  
• Belasco, Warren. Food: The Key Concepts. Bloomsbury/Berg, 2009.
  
  
• Brothwell, Don R., and Patricia Brothwell. Food in Antiquity: A Survey of the Diet of Early People. London: Thames & Hudson, 1969. (The Johns Hopkins University Press; Expanded edition, 1997.)
  
  
• Buchanan, David. Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter. Chelsea Green, 2012.
  
  
• Caldwell, Andrew. Their Last Suppers: Legends of History and Their Final Meals. Kansas City, MO: Andrews McMeel, 2010.
  
  
• Caldicott, Chris and Carolyn. The Spice Routes. London: Francis Lincoln (reprinted by Soma), 2001.
  
  
• The Cambridge World History of Food
  
  
• ChristopherColumbus-HisGastronomicPersona -- Luccio Sorré
  
  
• Coe, Sophie D., and Michael D. Coe. The True History of Chocolate, Third Edition. London: Thames & Hudson, 2013 [1996].
  
  
• Craughwell, Thomas J. Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America. Quirk Books, 2012
  
  
• Culinary History Collection -- Special Collections' Digitized Manuscripts, University Libraries, Virginia Tech
  
  
• de Vries, Arnould. Primitive Man and His Food. Chiccago: Chandler, 1952. [1900]
  
  
• Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Boulder, CO: Westview, 2003.
  
  
• Fernandez-Armesto, Felipe. Food: A History. NY: The Free Press, 2001. [Republished as Near a Thousand Tables: A History of Food.]
  
  
• Fernandez-Armesto, Felipe. Near a Thousand Tables: A History of Food. NY: The Free Press, 2002.
  
  
• Fenton, Alexander, and E. Kisban (Eds.). Food in Change: Eating Habits from the Middle Ages to the Present Day. Edinburgh: John Donald, 1986.
  
  
• Flandrin, Jean-Louis, Massimo Montanari, and Albert Sonnenfeld. Eds. 2000. Food: A Culinary History. Penguin. [Histoire de l'alimentation. 1996. Guis. Laterza 7 Figli, Rome, Bari/Librairie Arthème Fayard.]
  
  
• Food History -- Clifford A. Wright
  
  
• The Food Timeline – Lynne Olver, Morris County Library NJ
  
  
• Food: Transforming the American Table, 1950-2000 -- National Museum of American History, Smithsonian
  
  
• Freeman, June. The Making of the Modern Kitchen: A Cultural History. Bloomsbury/Berg, 2004.
  
  
• Freedman, Paul H. Food: the History of Taste. Berkeley, Ca: University of California Press, 2007.
  
  
• French Farmers Civilised Britain -- Telegraph (03 December 2009)
  
  
• Goody, Jack. Food and Love: A Cultural History of East and West. London and New York: Verso, 2010 [1998].
  
  
• Greco, Gina L. and Christine M. Rose (Trans.). The Good Wife's Guide: A Medieval Household Book [Le Ménagier de Paris, 14^th Century]. Ithaca, NY: Cornell University Press, 2009.

to  top of page   A-Z index

• Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.
  
  
• Haley, Andrew P. Turning the Tables: Restaurants and the Rise of the American Class, 1880-1920. University of North Carolina Press, 2011.
  
  
• Higman, B. W. How Food Made History. Wiley-Blackwell, 2011.
  
  
• History of Horticulture, Purdue University
  
  
• The History of Pie -- Warren & Warren, everythingPIES.com
  
  
• Jotischky, Andrew. A Hermit's Cookbook: Monks, Food & Fasting in the Middle Ages. Continuum, 2011.
  
  
• Kiple, Kenneth F. and Kriemhild Coneè Ornelas (Eds.) The Cambridge World History of Food (2-Volume Set). Cambridge University Press, 2000.
  
  
• Kurlansky, Mark. The Big Oyster: History on the Half Shell. NY: Random House, 2007.
  
  
• Kurlansky, Mark. Cod: A Biography of the Fish That Changed the World. NY: Penguin, 1998.
  
  
• Kurlansky, Mark. The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal. NY: Riverhead, 2009.
  
  
• Kurlansky, Mark. Salt: A World History. NY: Penguin, 2003.
  
  
• Larousse Gastronomique -- Wikipedia
  
  
• Levenstein, Harvey. Revolution at the Table: The Transformation of the American Diet . University of California Press, 2003.
  
  
• Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition . University of California Press, 2003.
  
  
• Mariani, John F. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us For 350 Years. Morrow, MI: University of Michigan, 1991.
  
  
• McNeil, Cameron (Ed.). Chocolate in Mesoamerica: A Cultural History of Cacao. Gainesville, FL:University Press of Florida, 2009.
  
  
• Medieval diet aids healthy eating message -- BBCNews (04 September 2010)
  
  
• Mennell, Stephen. All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..
  
  
• Milton, Giles. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History. NY: Penguin, 2000.
  [Have you ever wondered why the English use the word "biscuit" instead of the Dutch word "cookie" (koekje)?]
  
  
• Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. NY: Penguin, 1986.
  
  
• Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past. Boston: Beacon, 1996.
  
  
• Nabhan, Gary Paul. Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine. Island, 2011.
  
  
• Native American Ancestors' Diet Part of Study and Challenge -- ScienceDaily (23 October 2012)
  
  
• Near-Intact Roman Ship Holds Jars of Food -- DiscoveryNews (08 August 2012)
  
  
• Nelson’s Navy dull diet is revealed -- Past Horizons (25 March 2012)
  
  
• Newman, Lucile F. (Ed.). Hunger in History: Food Shortage, Proverty, and Deprivation. Wiley-Blackwell, 1995.
  
  
• Parasecoli, Fabio, and Peter Scholliers (Eds.). A Cultural HIstory of Food, Vols. 1-6. Bloomsbury/Berg, 2012.
  
  
• Penn archaeologist recreates ancient brews -- Philadelphia Inquirer (13 October 2009)
  
  
• Plants of the Bible -- Dr. Lytton John Musselman, Old Dominion University
  
  
• Pollan, Michael. The Omnivore's Dilemma: A Natural History of Four Meals. NY: Penguin, 2007.
  
  
• Porterfield, James D. Dining by Rail: The History and the Recipes of America's Golden Age of Railroad Cuisine. New York: St. Martin's Press, 1993.
  
  
• Revel, Jean-Francois. Culture and Cuisine: A Journey Through the History of Food. London: Doubbleday, 1972. [Da Capo, 1984]
  
  
• Rose, Sarah. For All the Tea in China: How England Stole the World's Favorite Drink and Changed History. NY: Viking, 2010.
  
  
• Roufs, Timothy G. American Indian Oral History Collection, American Indian Oral History Collection, Vol. II, No. 21 -- Traditional Foods. (Paul Buffalo, et al. audiotape. Paul Buffalo discusses wild rice.) Dr. Joseph H. Cash, General Editor. New York: Clearwater Publishing Company, 1981. [UM DULUTH Library Multimedia PC 1203; see also microfiche collection]
  
  
• Salman, Redcliffe. The History and Social Influence of the Potato. Cambridge, England: Cambridge University Press, 1985 [1949].
  
  
• Sambrook, Pamela and Peter C. D. Brears (Eds.). The Country House Kitchen 1650-1900: Skills and Equipment for Food Provisioning. Far Thrupp, Gloucester, England: Sutton: National Trust, 1997.
  
  
• Sewell, Ernestine, and Joyce Gibson Roach. Eats: A Folk History of Texas Foods. Fort Worth: Texas Christian University Press, 1989.
  
  
• Simoons, Frederick J. Eat not this flesh: food avoidances from prehistory to the present, 2nd Ed. Madison, WI: University of Wisconsin Press, 1994.
  
  
• Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine. Columbia University Press, 2011.
  
  
• Smith, R. E. F., and David Christian. Bread and Salt: A Social and Economic History of Food and Drink in Russia. Cambridge University Press, 2008.
  
  
• Soyer, Alexis. Culinary Campaign: Being Historical Reminiscences of the Late War : with the Plain Art of Cookery for Military and Civil Institutions, the Army, Navy, Public, etc., etc. Southover, 1995. [Nabu, 2011] [1856]
  
  
• Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2011.
  
  
• Standage, Tom. An Edible History of Humanity. NY: Walker, 2009.
  
  
• Standage, Tom. A History of the World in 6 Glasses. NY: Walker, 2005.
  
  
• Sting in the Tail of Farming Revolution [an interview with Dr Spencer Wells, re Pandora's Seed: The Unforeseen Cost of Civilization (NY: Random House, 2010) -- BBC News (07 June 2010)
  • Seeds of destruction? -- Minnesota Public Radio NewsQ intervie

to  top of page   A-Z index

• Sutton, David E. Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.
  
  
• Tannahill, Reay. 1988. Food in History, Revised Edition. NY: Three Rivers Press.
  
  
• Tse, Helen. Sweet Mandarin: The Courageous True Story of Three Generations of Chinese Women and Their Journey from East to West. St. Martin's. 2008.
  
  
• Top Food Was Olives in Time of the Ancient Mariner -- Reuters (12 August 2010)
  
  
• Toussaint-Samat, Maguelonne. A History of Food. Chichester, UK: John Wiley & Sons/Blackwell 2009.
  
  
• Tracking the True Tale of Turkeys -- EurekAlert (11 June 2010)
  
  
• Vileisis, Ann. Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Island, 2010.
  
  
• Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.
  
  
• Wilkins, John. M. and Shaun Hill. Food in the Ancient World. Wiley-Blackwell, 2006.
  
  
• Williams, Jacqueline. Wagon Wheel Kitchens: Food on the Oregon Traili. Lawrence: University Press of Kansas, 1993.
  
  
• Williams, Susan. Food in the United States, 1820s-1890. Westport, CT: Greenwood, 2006.
  
  
• Wilson, C. Anne. Food for the Community: Special Diets for Special Groups. Edinburgh University Press, 1993.
  
  
• Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan. Tequila: A Natural and Cultural History. Tucson, AZ: University of Arizona Press, 2004.