Braudel, Fernand. Mediterranean and the Mediterranean World in the Age of
Philip II. Siân Reynolds, tr. New York: Harper and Row, 1972. A landmark
in history as well as food history; among the fi rst sweeping accounts of
civilization giving food a major role.
Brears, Peter. Cooking and Dining in Medieval England. Totnes, Devon,
England: Prospect, 2008. A good overview with practical sensibilities drawn
from direct culinary experience.
Brillat-Savarin, Jean-Anthelme. The Physiology of Taste. M. F. K. Fisher,
tr. New York: Knopf, 2009. The book that invented gastronomy in the
Western tradition.
Brothwell, Don, and Patricia Brothwell. Food in Antiquity. Baltimore, MD:
Johns Hopkins, 1998. Surveys the diet of early peoples by ingredient.
Burnett, John. Liquid Pleasures: A Social History of Drinks in Modern
Britain. London: Routledge, 1999. Fine social history of beverages.
———. Plenty and Want: A Social History of Diet in England from 1815 to
the Present Day. London: Nelson, 1979. An early and infl uential study of
modern British food habits.
Burke, Peter. Popular Culture in Early Modern Europe. 3rd ed. Farnham:
Ashgate, 2009. Remains the standard on popular festivals and entertainments.
Bynum, Caroline W. Holy Feast and Holy Fast: The Religious Signifi cance of
Food to Medieval Women. Berkeley: University of California Press, 1987. A
pioneering study of what medieval women thought about food and self-denial.
Camporesi, Piero. Bread of Dreams. Cambridge, MA: Polity Press, 1989. A
historical study of intoxicants in medieval bread, used as a tool of elites to
subordinate peasants.
Cappatti, Alberto, and Massimo Montanari. Italian Cuisine. New York:
Columbia University Press, 1999. Good overview of Italian food, particularly
the medieval and early modern sections.