Books that Whetted my Appetite for
New World Food History

Anon. 1900. Vanilla. Joseph Burnett Company, Boston.

Brody, Jane E. 1985. Jane Brody's Good Food Book: Living the High-Carbohydrate Way. W. W. Norton, New York.

Burros, Marian. 1978. Pure and Simple: Delicious Recipes for Additive-Free Cooking. William Morrow & Company, New York.

Child, Julia, Louisette Bertholle and Simone Beck. 1961. Mastering the Art of French Cooking. Knopf, New York.

Coe, Sophie, and Michael Coe. 1996. The True History of Chocolate. Thames and Hudson, New York.

Cost, Bruce. 1988. Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam. William Morrow, New York.

Davidson, Alan, editor. 1999. The Oxford Companion to Food. Oxford University Press, New York.

Edwards, John. 1984. The Roman Cookery of Apicius. Rider, London.

Farb, Peter and George Armelagos. 1980. Consuming Passion: the anthropology of eating. Washington Square Books, New York .

Fernandez-Armesto, Felipe. 2002. Near a Thousand Tables: A History of Food. Free Press, New York.

Foster, Nelson and Linda S. Cordell, editors. 1999. Chilies to Chocolate - Food the Americas Gave the World. Univ. of Arizona Press, Tucson.

Fussell, Betty. 1992. The story of Corn - The myths and history, the culture and agriculture, the art and science of America's quintessential crop. Alfred A. Knopf, New York.

Gitlitz, David M., and Linda Kay Davidson. 1999. A Drizzle of Honey : The Lives and Recipes of Spain's Secret Jews. St. Martin's Press, New York.

Harris, Marvin. 1978. Cannibals & Kings. Collins, London.

Hess, John L., and Karen Hess. 1977. The Taste of America. Grossman, New York.

Farmer, Fannie Merritt. 1896. The Original Boston Cooking-School Cook Book – 1896. (Facsimile Edition). Weathervane Books, New York.

Fisher, M. F. K. 1968. With Bold Knife and Fork. Perigee Books, New York.

Hobhouse, Henry. 1988. Seeds of Change - Five Plants that Changed the World. Harper & Row, New York .

Kurlansky, Mark. 1998. Cod: A Biography of the Fish That Changed the World. Penguin, New York.

Kurlansky, Mark. 2002. Salt: A World History. Walker, New York.

McGee, Harold. 1984. On Food and Cooking - The Science and Lore of the Kitchen. Charles Scribner & Son, New York.

Margen, Sheldon. 1992. The Wellness Encyclopedia of Food and Nutrition: How to Buy, Store, and Prepare Every Variety of Fresh Food. Rebus, New York.

Nickerson, Jane. 1973. Jane Nickerson's Florida Cookbook. Florida University Press, Gainesville.

Pépin, Jacques. 1982. Everyday Cooking With Jacques Pépin. Harper & Row, New York.

Reynolds, Doris. 1991. Let’s Talk Food from A to Z. Enterprise Publishing, Naples, FL.

Rombauer, Irma S., and Marion Rombauer Becker. 1975. Joy of Cooking. Bobbs-Merrill, Indianapolis.

Sahni, Julie. 1980. Classic Indian Cooking. William Morrow & Company, New York.

Sokolov, Raymond. 1991. Why We Eat What We Eat. Summit Books. New York.

Swahn, Jan Ojvind. 1991.The Lore of Spices: Their History, Nature and Uses Around the World. AB Nordbok, Gothenburg.

Visser, Margaret. 1991. The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning of Table Manners. HarperCollins, Toronto.

Weatherford, Jack. 1988. Indian Givers - How the Indians of the Americas transformed the World. Fawcett Columbine, New York.

Weatherford, Jack. 1992. Native Roots. How the Indians enriched America. Crown Publishers, New York.

Wolke, Robert L. 2002. What Einstein Told His Cook - Kitchen Science Explained. W.W. Norton & Company, New York.