Food: A Cultural Culinary History

Bibliography

Adamson, Melitta. Food in Medieval Times. Westport, CT: Greenwood,

2004. A broad survey of food production, consumption, and ideas about food
      in Europe in the Middle Ages.

———. Regional Cuisines of Medieval Europe. New York: Routledge,

2002. A collection of essays exploring lesser-known regions of Europe and
      their cooking in the Middle Ages.

Albala, Ken. The Banquet: Dining in the Great Courts of Late Renaissance

Europe. Urbana and Chicago: University of Illinois Press, 2007. A culinary

history of elite dining in the 16th and 17th centuries.

———. Beans: A History. Oxford: Berg, 2007. A social history of beans

across the globe, from antiquity to the present.

———. Cooking in Europe, 1250–1650. Westport, CT: Greenwood 2006.

Recipes in translation from across Europe, with practical directions for

cooking them today.

———. Eating Right in the Renaissance. Berkeley, CA: University of

California Press, 2002. A study of European dietary theory from 1450 to 1650.

———. Food Cultures of the World Encyclopedia. 4 vols. Santa Barbara:

Greenwood, 2011. Huge encyclopedia covering every place on Earth,

discussing the history, cooking, and ideas about food.

Anderson, E. N. Everyone Eats: Understanding Food and Culture. New

York: New York University Press, 2005. An excellent introduction to the

anthropology of food, a sister discipline to history.

———. The Food of China. New Haven, CT, and London: Yale University

Press, 1988. The classic account of the history of food in China.

Anthimus. De Observatione Ciborum (“On the Observance of Foods”).

Mark Grant, tr. Totnes, Devon, England: Prospect, 1996. A Greek physician

in the 6th century is sent among the Franks and tells them how to eat.