Can some recommend some good food history books?

[gingerbeer]

I'm really curious about the history of food, but I'm not sure where to start reading. Does anyone have any ideas? Thank you.

[andiesenji]

I'm really curious about the history of food, but I'm not sure where to start reading. Does anyone have any ideas? Thank you.

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Go to Acanthus Books

They have reprints of the entire Oxford Symposium, the Leeds Symposium and many other reproductions and facsimile editions of historical food books.

I have purchased many of their offerings and have yet to be disappointed.

You can select from many eras, Click on Browse by Era and see what you can find.

I went to them because I was extremely dissatisfied with some of the "Historical Food Atlases" that were available in regular bookstores.

You should also consult The Food Timeline.

[mjc]

Anne Mendelson's new book, Milk: The surprising story of milk through the ages

is great history on milk. It also has some very interesting historical recipes.

(And she was on my web show.)

[nickrey]

There are some great on-line resources that have scanned out of copyright cookbooks.

Examples are:

Feeding America: The Historic American Cookbook Project

Historical Culinary & Brewing Documents Online

The cookbooks and home economics section of Internet Archive

Also, check out this eGullet link.

[mkayahara]

If you've never read anything in the genre before, I can recommend Near A Thousand Tables by Felipe Fernandez-Armesto. It's a relatively serious pop history that should give you an idea as to whether you want to delve deeper.

[E.S.James]

One comes to mind right now, and the title says it all:

"A Thousand Years Over a Hot Stove"

Also, "Something from the Oven" was a fun read as well.

Check your library's non-fiction stacks, Dewey system number 641.0. Leaf through or even pick at random. That's how I've come across lots of hidden gems, including the two above.

[highchef]

there is a Time-Life series, available off the beaten track, that goes into each of the Foods of the World. and by that name, you will find them. Wish I could find mine...seriously, they are missing...

[faine]

For a specific and eminently readable look at the food history and culture of Italy and France, I can think of no more pleasant introduction then Waverly Root's books. Beautiful writing, deeply informative.

[melamed]

For a specific and eminently readable look at the food history and culture of Italy and France, I can think of no more pleasant introduction then Waverly Root's books. Beautiful writing, deeply informative.

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for Middle Eastern history, where (one area of) civilization began and the center of origin of many domesticated animal and plants:

The Delights from the Garden of Eden, Nawal Nassrallah

For more Mediterranean food history:

The Mediterranean Feast, Clifford Wright

The Taste of Thyme, edited by Richard Tapper and Sami Zubaida

Medieval arab Cookery, Rodinson and Charles Perry

More general history:

Near a Thousand Tables, by Felipe Fernandez-Armesto

There are also lots of about specific food products

Edited March 17, 2009 by melamed (log)

[lamington]

Two other important titles are:

A Culinary History of Food (Jean-Louis Flandrin and Massimo Montanari)

History of Food (Maguelonne Toussaint-Samat); incredibly stodgy text, thanks to French academic style translated into English

[P1800Girl]

One comes to mind right now, and the title says it all:

"A Thousand Years Over a Hot Stove"

I read this book as well and enjoyed it -- I needed it for some research I was doing for an article I wrote about my friend's baking school and Le Paynol wood fired oven.

It's an excellent overview of how the simple tasks that we preform easily on a daily basis were not so easy in earlier times.

And DDS 641 is always a cool place to hang out in the library to discover new and old gems!

-sabine

[gingerbeer]

Thanks guys! I think I will start out with Near a Thousand Tables and go from there with your recommendations - the Food Timeline is amazing too.

[Mayhaw Man]

History of Food (Maguelonne Toussaint-Samat); incredibly stodgy text, thanks to French academic style translated into English

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If you really want to have some fun while reading this great book, keep a highlighter handy. Everytime there is a snarky comment about non French fare, or a comment giving the French credit for something that they clearly did not invent, brighten it up with your highlighter. You'll need more than one.

Either way, it's a fascinating book.

[unbesonnen]

My favourite book is that of Flandrin and Montanari (is a collection of essays).

All the writings of Flandrin are good.

Another one is:

Montanari, Massimo (2006). Food is Culture.

[Lisa Shock]

I'd just like to second 'Something From the Oven' as a fun, informative read.

[toweringpine]

You may enjoy this blog from eG member The Old Foodie...

http://www.theoldfoodie.com/