Archestratus. The Life of Luxury. John Wilkins and Shaun Hill, tr. Totnes,
Devon, England: Prospect Books, 1994. The oldest cookbook in the Western
tradition, surviving fragments as preserved in Athenaeus.
Arndt, Alice. Culinary Biographies. Austin, TX: Yes Press, 2006. A reference
work detailing the lives of the greatest chefs through history.
Athenaeus. Deipnosophists. Charles Burton Gulick, tr. Cambridge, MA:
Harvard University Press, 2011. The fi rst food history in the Western
tradition; recounts every single reference to food in ancient literature.
Atkins, Peter J., Peter Lummel, and Derek J. Oddy. Food and the City in
Europe Since 1800. Aldershot: Ashgate, 2007. A collection of essays about
provisioning, infrastructure, and the politics of food supply in the modern era.
Austin, Thomas, ed. Two Fifteenth Century Cookery-Books. London: Oxford
University Press, 2000. These are great medieval English cookbooks that
you will be able to read.
Avakian, Arelen Voski, and Barbara Haber, eds. From Betty Crocker to
Feminist Food Studies: Critical Perspectives on Women and Food. Amherst
& Boston: University of Massachusetts Press, 2005. An important collection
of essays representing the state of food studies and gender.
Beeton, Isabella. Mrs. Beaton’s Book of Household Management. Oxford
University Press, 2000. Massive, comprehensive 19th-century guide all about
running a household, including recipes.
Belasco, Warren, and Phillip Scranton, eds. Food Nations: Selling Taste in
Consumer Society. New York: Routledge, 2000. A collection of essays on the
modern history of food and consumerism.
Belasco, Warren. Appetite for Change: How the Counterculture Took on
the Food Industry, 1966–1988. New York: Pantheon, 1989. By one of the
most preeminent food historians, a classic study of how hippie-era food
went mainstream.