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Culinary Arts: Food History

This is a guide to information resources in the field of culinary arts.

A Few Food History Books

Food: the history of taste

Food: the history of taste

TX 353 .F668 2007 (ML)

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The Cambridge world history of food

TX 353 .C255 2000 (CM,ML,WO)

Jersey Shore Food History:  Victorian feasts to boardwalk treats

Jersey Shore Food History

TX 645 .S355 2012 (ML)

Food in Medieval Times

Food in Medieval Times

TX641 .A33 2004 (WO)

Getting What We Need Ourselves: how food has shaped African American life

Getting What We Need Ourselves:

GT2853 .U5 W34 2019 (WO)

Gastropolis: food and New York City

Gastropolis: food and New York City

GT2853.U5 G37 2009 (CM,ML)

The Jemima Code: two centuries of African American cookbooks

The Jemima Code

TX715.2.A47 T57 2015 (ML)

A Taste for War: the culinary history of the Blue and the Gray

A Taste for War

E468.9 .D285 2003 (ML)

Food in the Gilded Age: what ordinary Americans ate

Food in the Gilded Age

 TX360.U6 D57 2016 (ML)

Beans: a history

Beans: a history

TX803.B4 A567 2007 (ML)

Consider the Fork:  a history of how we cook and eat

Consider the Fork:

TX 656 .W56 2013 (ML)

Pastrami on Rye: an overstuffed history of the Jewish deli

Pastrami on Rye:

TX 945.4 .M47 2015 (ML)

There’s lots more! Search the library catalogue or the eBook Collections for other titles.

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Food History Websites

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