Food habits + History
Label
Food habits + History
Name
Food habits + History
Sub focus
Actions
Incoming Resources
- Subject of48
- Eat, the story of food
- The Language of food, a linguist reads the menu, Dan Jurafsky
- A short history of spaghetti with tomato sauce, Massimo Montanari ; translated from the Italian by Gregory Conti
- Who put the beef in Wellington?, 50 culinary classics, who invented them, when, and why, James Winter
- Food, Science, and the Human Body, Alyssa Crittenden
- Food, a cultural culinary history, Ken Albala
- Catching fire, how cooking made us human, Richard Wrangham
- Rogues, writers & whores, dining with the rich & infamous, Daniel Rogov ; illustrated by Yael Hershberg
- The food history reader, primary sources, edited by Ken Albala
- An edible history of humanity, Tom Standage
- Our fermented lives, a history : how fermented foods have shaped cultures & communities, Julia Skinner
- Food, a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens
- An edible history of humanity, Tom Standage
- Food in the air and space, the surprising history of food and drink in the skies, Richard Foss
- The language of food, a linguist reads the menu, Dan Jurafsky
- An edible history of humanity, Tom Standage
- Food, a culinary history from antiquity to the present, under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford [and others]
- Cuisine and empire, cooking in world history, Rachel Laudan
- Milk, a Local and Global History, Deborah Valenze
- Milk, a local and global history, Deborah Valenze
- Sweet invention, a history of dessert, Michael Krondl
- Lunch, a history, Megan Elias
- A curious history of food and drink, Ian Crofton
- Catching fire, how cooking made us human, Richard Wrangham
- Food history almanac, over 1,300 years of world culinary history, culture, and social influence, Janet Clarkson
- An edible history of humanity, Tom Standage
- In the devil's garden, a sinful history of forbidden food, Stewart Lee Allen
- Food, the history of taste, edited by Paul Freedman
- The Language of Food, A Linguist Reads the Menu, Dan Jurafsky
- Food, a very short introduction, John Krebs
- An edible history of humanity, Tom Standage
- Food fights & culture wars, a secret history of taste, Tom Nealon
- Menus from history, historic meals and recipes for every day of the year, Janet Clarkson
- Why we eat what we eat, how the encounter between the New World and the Old changed the way everyone on the planet eats, Raymond Sokolov
- Eat, the story of food, produced by National Geographic Television for the National Geographic Channels ; executive producer, Erik Nelson
- The devil's dinner, a gastronomic and cultural history of chili peppers, Stuart Walton
- Feast, a history of grand eating, Roy Strong
- Food in the ancient world, Joan P. Alcock
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- Food, a cultural culinary history, Ken Albala
- Near a thousand tables, a history of food, Felipe Fernández-Armesto
- Cuisine and culture, A History of Food and People, Linda Civitello
- A short history of spaghetti with tomato sauce
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- Breakfast, a history, Heather Arndt Anderson
- Charlemagne's tablecloth, a piquant history of feasting, Nichola Fletcher
- Food, science, and the human body, Alyssa Crittenden
- Revolting recipes from history, Seren Charrington Hollins
Outgoing Resources
- Focus1
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