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
The Food History Reader: Primary Sources. Bloomsbury/Berg, 2013.
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)
Food: The Key Concepts. Bloomsbury/Berg, 2009.
Big Business: Food Production, Processing & Distribution in the North 1850-1900 -- American Antiquarian Society (AAS)
["This online exhibition from the American Antiquarian Society (AAS) takes readers deep into the workings of American food production between the years 1850 and 1900. Here readers may scout chromolithographs, trade catalogues, trade cards, and product labels to better understand the rapidly changing world of agricultural practices in the late nineteenth century, as well as the shifting technologies that led to innovations in manufacturing, transport, refrigeration, and other game changers. After reading the erudite introduction on the home page, readers may like to browse through sections dedicated to Farming, Seed Catalogues, Manufacturing, Trade Cards, Shopping, and Food Labels. Each section is packed with excellent overviews paired with original source materials".[CNH, The Scout Report, April 8, 2016,
Volume 22, Number 14.]
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.)
Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter. Chelsea Green, 2012.
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
Three Squares: The Invention of the American Meal. NY: Basic Books, 2013.
ChristopherColumbus-HisGastronomicPersona -- Luccio Sorré
Chrzan, Janet, and John Brett (Eds.).
. Brooklyn, NY: Berghahn, 2016. Food Culture: Anthropology, Linguistics, and Food Studies
Food History Almanac. Lanham, MD: Altamira Press, 2013.
Coe, Sophie D., and Michael D. Coe.
. London: Thames & Hudson, 2013 . The True History of Chocolate, Third Edition
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. 
The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Boulder, CO: Westview, 2003.
Food: A History . NY: The Free Press, 2001. [Republished as Near a Thousand Tables: A History of Food .]
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
Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence -- Janet Clarkson. Landham, MD: Rowman & Littlefield
The Food Timeline –
Lynne Olver, Morris County Library NJ
Food: Transforming the American Table, 1950-2000 -- National Museum of American History, Smithsonian
Fraser, Evan D.G., and Andrew Rimas.
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations. NY: Free Press, 2010.
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)
Gastropod -- [Gastropod looks at food through the lens of science and history] Cynthia Graber and Nicola Twilley
Food and Love: A Cultural History of East and West. London and New York: Verso, 2010 .
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.
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 Food -- Teaching the Food System, Johns Hopkins Bloomberg School of Public Health
History of Horticulture, Purdue University
The History of Pie --
Warren & Warren, everythingPIES.com
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.
The Medieval Kitchen: A Social History with Recipes . London: Reaktion, 2012.
. NY: Farrar, Straus and Giroux, 2006. [English translation by Anne Milano Appel, 2009] Why Italians Love to Talk About Food
. NY: Random House, 2007. The Big Oyster: History on the Half Shell
. NY: Penguin, 1998 Cod: A Biography of the Fish That Changed the World .
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 .
. NY: Penguin, 2003. Salt: A World History
Larousse Gastronomique -- Wikipedia
Le Fanu, James, M.D.
The Rise and Fall of Modern Medicine: Revised Edition. NY: Basic Books, 2012.
Revolution at the Table: The Transformation of the American Diet . University of California Press, 2003.
Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition . University of California Press, 2003.
Lunch Hour NYC -- New York Public Library
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)
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. University of Illinois Press, 1995..
. NY: Penguin, 2000. Nathaniel's Nutmeg: Or, the True and Incredible Adventures of the Spice Trader Who Change the Course of History
[Have you ever wondered why the English use the word "biscuit" instead of the Dutch word "cookie" ( koekje)?]
Mintz, Sidney W.
. NY: Penguin, 1986. Sweetness and Power: The Place of Sugar in Modern History
Mintz, Sidney W.
. Boston: Beacon, 1996. Tasting Food, Tasting Freedom: Excursions into Eating, Power, and the Past
Montgomery, David R.
Dirt: The Erosion of Civilization. Berleley: University of California Press, 2012.
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.
In Meat We Trust: An Unexpected History of Carnivore America. Boston: Houghton Mifflin Harcourt, 2013.
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)
Photogrammar -- Photogrammar is a web-based platform for organizing, searching, and visualizing the 170,000 photographs from 1935 to 1945 created by the United States Farm Security Administration and Office of War Information (FSA-OWI), sponsored by the National Endowment for the Humanities and hosted by Yale University.
Pie: A Global History -- Janet Clarkson. Lonon: Reaktion, 2009.
Plants of the Bible -- Dr. Lytton John Musselman, Old Dominion University
Pollan, Michael. . NY: Penguin, 2007. The Omnivore's Dilemma: A Natural History of Four Meals
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.
. London: Doubbleday, 1972. [Da Capo, 1984] Culture and Cuisine: A Journey Through the History of Food
. NY: Viking, 2010. For All the Tea in China: How England Stole the World's Favorite Drink and Changed History
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]
. Cambridge, England: Cambridge University Press, 1985 . The History and Social Influence of the Potato
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.
Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. NY: Penguin, 2005.
Simoons, Frederick J.
Madison, WI: University of Wisconsin Press, 1994. Eat not this flesh: food avoidances from prehistory to the present, 2nd Ed.
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.
Soup: A Global History -- Janet Clarkson. Lonon: Reaktion, 2010.
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] 
Spang, Rebecca L.
The Invention of the Restaurant: Paris and Modern Gastronomic Culture. Harvard University Press, 2011.
. NY: Walker, 2009. An Edible History of Humanity
. NY: Walker, 2005. A History of the World in 6 Glasses
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)
Sutton, David E.
Remembrance of Repasts: An Anthropology of Food and Memory. Bloomsbury/Berg, 2001.
Tannahill, Reay. 1988.
. NY: Three Rivers Press. Food in History, Revised Edition
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)
. Chichester, UK: John Wiley & Sons/Blackwell 2009. A History of Food
Tracking the True Tale of Turkeys -- EurekAlert (11 June 2010)
Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back. Island, 2010.
Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal. NY: Grove, 2010.
. NY: Scribner, 2013. Pandora’s Lunchbox: How Processed Food Took Over the American Meal
Wells, Spencer. NY: Random House, 2010. Pandora's Seed: The Unforeseen Cost of Civilization.
What's Cooking Uncle Sam? -- National Archives Museum
Wilkins, John. M. and Shaun Hill.
Food in the Ancient World. Wiley-Blackwell, 2006.
Wagon Wheel Kitchens: Food on the Oregon Traili. Lawrence: University Press of Kansas, 1993.
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.
History of Unilever: A Study in Economic Growth and Social Change, New Edition, Vols. I and II. Cassell, 1997. [Originally published 1954.]
Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan.
. Tucson, AZ: University of Arizona Press, 2004. Tequila: A Natural and Cultural History
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