books by subject
History of Food
Remembrance of Repasts: An Anthropology of Food and Memory: v. 14 (Materializing Culture)
Gin: A Global History (Edible)
Scotland and Its Whiskies: The Great Whiskies, the Distilleries and Their Landscapes
Victory is in the Kitchen: Wartime Recipes
A History of English Food
Food DIY: How to Make Your Own Everything: sausages to smoked salmon, sourdough to sloe gin, bacon to buns
The Eagle Cookbook
From Microliths to Microwaves: The Evolution of British Agriculture, Food and Cooking
Cook's Encyclopedia: Ingredients and Processes
Is There a Nutmeg in the House?
Food Fit for Pharaohs: An Ancient Egy
Choice Cuts
The Happy Pear: Healthy, Easy, Delicious Food to Change Your Life
A Short History of Drunkenness
The Bittersweet World of Chocolate
My Life in France
Celebrity Chefs (21st Century Lives)
Humble Pie
The Macsween Haggis Bible
The Silver Spoon
The Man Who Ate Everything
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
Delizia!: The Epic History of the Italians and Their Food
Who Poisoned Your Bacon?: The Dangerous History of Meat Additives
Frontline Cookbook: Battlefield Recipes from the Second World War
The Course of History: Ten Meals That Changed the World
The Bloodless Revolution: A Cultural History of Vegetarianism: From 1600 to Modern Times
Cuisine and Empire: Cooking in World History (California Studies in Food and Culture): 43
