Historical Cookery
201. 
201. 
European Diet from Pre-Industrial to Modern Times
by:
Elborg Forster
liked it 3.00 avg rating — 2 ratings 
208. 
The Oldest Cuisine in the World: Cooking in Mesopotamia
by:
Jean Bottéro
3.90 avg rating — 86 ratings 209. 
Arranging the Meal: A History of Table Service in France (California Studies in Food and Culture, 19) 3.27 avg rating — 11 ratings
209. 
Acquired Tastes: Why Families Eat the Way They Do
by:
Brenda L. Beagan
really liked it 4.00 avg rating — 1 rating 211. 
The Boke of Keruynge (Book of Carving) 1508: (Book of Carving)
by:
Wynkyn de Worde
4.64 avg rating — 11 ratings 
215. 
215. 
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by:
Stephen Mennell
3.26 avg rating — 34 ratings 217. 
Tastes of Byzantium: The Cuisine of a Legendary Empire
by:
Andrew Dalby
3.82 avg rating — 89 ratings 218. 
Robbing the Bees: A Biography of Honey--The Sweet Liquid Gold that Seduced the World
by:
Holley Bishop
3.99 avg rating — 1,010 ratings 
220. 
Jubilee: Recipes from Two Centuries of African American Cooking 4.52 avg rating — 1,271 ratings
223. 
Cod: A Biography of the Fish that Changed the World
by:
Mark Kurlansky
3.92 avg rating — 24,362 ratings 
225. 
The Home Brewer's Guide to Vintage Beer: Rediscovered Recipes for Classic Brews Dating from 1800 to 1965
by:
Ronald Pattinson
3.92 avg rating — 62 ratings 
227. 
Southern Spirits: Four Hundred Years of Drinking in the American South, with Recipes
by:
Robert F. Moss
4.34 avg rating — 53 ratings 
227. 
Meals in a Social Context: Aspects of the Communal Meal in the Hellenistic and Roman World (Aarhus Studies in Mediterranean Antiquity , No 1)
by:
Inge Nielsen
really liked it 4.00 avg rating — 1 rating 230. 
The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine
by:
Andrew T. Huse
4.08 avg rating — 13 ratings 
233. 
235. 
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
by:
Mark Bittman
3.90 avg rating — 3,701 ratings 
237. 
Cooking in America, 1590-1840 (The Greenwood Press Daily Life Through History Series: Cooking Up History)
by:
Trudy Eden
really liked it 4.00 avg rating — 5 ratings 237. 
Chinese Menu: The History, Myths, and Legends Behind Your Favorite Foods
by:
Grace Lin
4.22 avg rating — 774 ratings 
240. 
The Early American Table: Food and Society in the New World
by:
Trudy Eden
3.14 avg rating — 7 ratings 240. 
History of Cookbooks: From Kitchen to Page over Seven Centuries (California Studies in Food and Culture) (Volume 64)
by:
Henry Notaker
3.68 avg rating — 25 ratings 
243. 
Ethnic and Regional Foodways in the United States: The Performance of Group Identity 2.75 avg rating — 8 ratings
243. 
Romaine Wasn't Built in a Day: The Delightful History of Food Language
by:
Judith Tschann
3.28 avg rating — 520 ratings 
249. 
Feast or Famine: Food and Drink in American Westward Expansion (Volume 1)
by:
Reginald Horsman
3.78 avg rating — 9 ratings 249. 
National Dish: Around the World in Search of Food, History, and the Meaning of Home
by:
Anya von Bremzen
3.50 avg rating — 1,064 ratings 
252. 
Revolution at the Table: The Transformation of the American Diet (California Studies in Food and Culture, 7) 3.69 avg rating — 120 ratings
255. 
Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
by:
Julia Skinner
3.86 avg rating — 83 ratings 
258. 
Eating, Drinking, and Visiting in the South: An Informal History
by:
Joe Gray Taylor
3.90 avg rating — 10 ratings 
261. 
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century 3.64 avg rating — 69 ratings
261. 
Seeking the Historical Cook: Exploring Eighteenth-Century Southern Foodways
by:
Kay Moss
really liked it 4.00 avg rating — 14 ratings 
266. 
268. 
Food in Antiquity: A Survey of the Diet of Early Peoples
by:
Don Brothwell
3.60 avg rating — 25 ratings 
270. 
Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
by:
Margaret Visser
3.88 avg rating — 846 ratings 
272. 
The Pantropheon: Or a History of Food and Its Preparation in Ancient Times
by:
Alexis Soyer
3.50 avg rating — 8 ratings 
274. ![A Domestic Cook Book : Containing a Careful Selection of Useful Receipts for the Kitchen / by Malinda Russell (1866) [Leather Bound]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1697744394i/157488091._SX100_.jpg)
