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.
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
ChristopherColumbus-HisGastronomicPersona -- Luccio Sorré
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
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)
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 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.
. 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
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
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)
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.
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.
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.
Zapata, Ana Guadalupe Valenzuela, and Gary Paul Nabhan.
. Tucson, AZ: University of Arizona Press, 2004. Tequila: A Natural and Cultural History