How Do I
Food Studies & Food History
Browse the Catalog
For additional books browse the catalog under the subjects:
For books on the history of a specific food item, you'll have to search under that food item or that food item plus "history", for example:
Selected Books
Booklist: Food Through the Ages
Bishop, Holley
Robbing the Bees: A Biography of Honey, the Sweet Liquid Gold that Seduced the World
SF539.B57 2005
Now, when the honey bee's existence is being threatened, is a good time to read up on this food that has been around for almost 10 million years.
Robbing the Bees: A Biography of Honey, the Sweet Liquid Gold that Seduced the World
SF539.B57 2005
Now, when the honey bee's existence is being threatened, is a good time to read up on this food that has been around for almost 10 million years.
The Cambridge World History of Food
r TX353.C255 2000
Editors, Kenneth F. Kiple, Kriemhild Coneč Ornelas
This two-volume reference source is a compendium of articles written by experts from various disciplines on food topics. Most copies are noncirculating.
r TX353.C255 2000
Editors, Kenneth F. Kiple, Kriemhild Coneč Ornelas
This two-volume reference source is a compendium of articles written by experts from various disciplines on food topics. Most copies are noncirculating.
Coe, Sophie D.
The True History of Chocolate
TP640 .C67 1996
Sophie D. Coe, married to the mesoamerican anthropologist Michael Coe, also wrote a history of the First Cuisines of America.
The True History of Chocolate
TP640 .C67 1996
Sophie D. Coe, married to the mesoamerican anthropologist Michael Coe, also wrote a history of the First Cuisines of America.
Eden, Trudy
The Early American Table: Food and Society in the New World
GT2853.U5 E34 2008
An exploration in the history of biopolitics, The Early American Table offers a unique study of the ways in which English colonists in North America incorporated the "you are what you eat" philosophy into their conception of themselves and their proper place in society.
The Early American Table: Food and Society in the New World
GT2853.U5 E34 2008
An exploration in the history of biopolitics, The Early American Table offers a unique study of the ways in which English colonists in North America incorporated the "you are what you eat" philosophy into their conception of themselves and their proper place in society.
Fagan, Brian M.
Fish on Friday: Feasting, Fasting, and the Discovery of the New World
SH219.F34 2006
Fagan explores the influence that fishing, and the search for new fishing grounds to satisfy the demand for fish, had on the discovery of the New World by Europeans.
Fish on Friday: Feasting, Fasting, and the Discovery of the New World
SH219.F34 2006
Fagan explores the influence that fishing, and the search for new fishing grounds to satisfy the demand for fish, had on the discovery of the New World by Europeans.
Fisher, Carol
The American Cookbook: A History
TX715.F534 2006
This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods).
The American Cookbook: A History
TX715.F534 2006
This book serves up the American cookbook as a tasty sampler of history, geography and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods).
Food in American History Series
This series for students by Greenwood Press includes American Indian Food, Food in Colonial and Federal America, and Food in the United States, 1820s-1890
TX355.W55 2006
This series for students by Greenwood Press includes American Indian Food, Food in Colonial and Federal America, and Food in the United States, 1820s-1890
TX355.W55 2006
Kurlansky, Mark
Cod: a Biography of the Fish that Changed the World
PN6071.C66 K87 1997
Cod is the reason Europeans set sail across the Atlantic and it is the only reason they could.
Cod: a Biography of the Fish that Changed the World
PN6071.C66 K87 1997
Cod is the reason Europeans set sail across the Atlantic and it is the only reason they could.
Kurlansky, Mark
Salt: a World History
TN900.K865 2002x
The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.
Salt: a World History
TN900.K865 2002x
The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind.
Wilkins, John
Food in the Ancient World
TX353.W535 2006
An overview of food in antiquity -- The social context of eating -- Food and ancient religion -- Staple foods : cereals and pulses -- Meat and fish -- Wine and drinking -- Food in ancient thought -- Medical approaches to food -- Food in literature.
Food in the Ancient World
TX353.W535 2006
An overview of food in antiquity -- The social context of eating -- Food and ancient religion -- Staple foods : cereals and pulses -- Meat and fish -- Wine and drinking -- Food in ancient thought -- Medical approaches to food -- Food in literature.
Selected Videos
Sugar
(DVD) TX784.M633 2007x
(DVD) TP378.S843 2006x
This TV program from the History Channel presents the history of the production of sugar. Examines uses of sugar's various permutations.
(DVD) TX784.M633 2007x
(DVD) TP378.S843 2006x
This TV program from the History Channel presents the history of the production of sugar. Examines uses of sugar's various permutations.
Wolf, Burt
What We Eat: why we put sugar in our coffee and ketchup on our fries
(DVD) GT2853.U5 W495 2003x
This is the DVD that consists of 13 episodes of the PBS television series about the history of American food. It explores how the Old and the New Worlds were linked through the exchange of plants and animals during Columbus’ voyages from 1492 through 1502.
What We Eat: why we put sugar in our coffee and ketchup on our fries
(DVD) GT2853.U5 W495 2003x
This is the DVD that consists of 13 episodes of the PBS television series about the history of American food. It explores how the Old and the New Worlds were linked through the exchange of plants and animals during Columbus’ voyages from 1492 through 1502.
Web Sites
-
Acanthus Books
Featuring cookbook reprints from antiquity to the early 20th century. -
American Folklore Society: Foodways Section
They publish a newsletter called Digest and also award scholarships for the study of food. -
Anthropology of Food
Anthropology of Food (AOF) is a peer reviewed bi-lingual academic web journal in French and English. It aims to publish results of research in Sociology and Anthropology of Food and is published by a network of European academic researchers sharing a common intellectual interest in the social science of food. -
Cindy Renfrow's Thousand Eggs
Cindy Renfrow is a food history author with a web page that has information about ancient and medieval cooking and links to further resources. A good place to begin exploring online. -
Cornell University Library: Not By Bread Alone
"Not by Bread Alone" explores the influences and inventions that have shaped American food habits over the past two hundred years. On view in the Carl A. Kroch Library from June 6 to October 4, 2002, the exhibition highlights rare books, photographs, menus, and other early documents that trace the history of gastronomy in America. Some of these are available online. -
Culinary Historians of New York
Check out their "Research Resouces" for links to digital libraries, special collections libraries, notable websites, academic interest, living history programs, culinary history organizations. And their "Recipes with History" for some annotated recipes. -
Feeding America: The Historic American Cookbook Project
The Michigan State University Library and the MSU Museum have partnered to create an online digital collection of some of the most influential and important American cookbooks from the 19th and early 20th century. -
Food History News
Includes a Museum Directory, an international listing of museums and collections, both public and private, dedicated to food and beverages; a list of culinary history organizations. -
The Food Museum
Exhibits, news, issues from the creators of online exhibits about the world's foods. -
The Food Timeline
The Food Timeline was created by Lynne Olver, reference librarian and IACP member, in response to students, parents and teachers who frequently asked for help locating food history and period recipes at the Morris County Library (Whippany, NJ). The timeline is from a European perspective and includes links to recipes and food history information on the web. -
Historic Food
This is the website of Ivan Day, a scholar of British and European culinary history -
Library of Congress: Food History
This is a "Science Tracer Bullet", a research guide that helps you locate information on science and technology subjects. It offers an extensive bibliography for food history, resources at the Library of Congress, links to other food history libraries, organizations and museums. -
New York Food Museum
The museum has no building but does have a website and creates exhibits on the history of food in New York City. -
New York Public Library: Culinary History Research Guide
"The field of food and cookery has always held a strong interest for The New York Public Library." This is a guide to using their collection of 16,000 volumes. -
Oxford Symposium on Food & Cookery
The Oxford Symposium on Food & Cookery is an annual conference on food history. It is one of the few events of its kind to take place in the world and brings together eminent writers, food historians, scientists, sociologists, anthropologists, chefs and others who specialise in the serious study of food in history, its place in contemporary societies, and related scientific developments. -
The Paleolithic Diet Page: What the Hunter/Gatherers Ate
http://www.paleodiet.com/
This website offers a collection of information sites about the Paleolithic Diet, especially as it concerns Nutrition and Human Health Research -
Research Centre for the History of Food and Drink
The Department of History at The University of Adelaide in Australia founded this center in 1997 to promote research in the history of food and drink in Australasian and global contexts. -
Research Methods in Nutritional Anthropology
An online book from the United Nations University, 217 pp, published in 1989 and edited by Gretel H. Pelto, Pertti J. Pelto, and Ellen Messer. -
Smithsonian: Still Cookin' by the Fireside: African Americans in Food Service
A website that investigates the role that food service provider played in the African American community. From the Anacostia Museum and Center for African American History and Culture at the Smithsonian. -
World Food Habits Bibliography
English-language sources for the anthropological study of diet and nutrition collected by Robert Dirks of Illinois State University.
