Drummond, J. C., and Anne Wilbraham. The Englishman’s Food: A History
of Five Centuries of English Diet. London: J. Cape, 1939. Written by a
nutritionist, this is among the earliest food histories, with excellent coverage
of dietary defi ciencies in the past.
DuPuis, E. Melanie. Nature’s Perfect Food: How Milk Became America’s
Drink. New York: New York University Press, 2002. The history of milk
consumption in the United States.
Eden, Trudy. The Early American Table. DeKalb: Northern Illinois University
Press, 2008. Excellent overview of U.S. cuisine in the formative years.
Elias, Norbert. The Civilizing Process. Edmund Jephcott, tr. Oxford:
Blackwell, 2000. Groundbreaking sociological study written in the 1930s but
continues to impact food studies. Particularly fascinating on the development
of manners.
Escoffi er, Auguste. Memories of My Life. New York: International Thompson
Publishing, 1997. The chef widely considered the master of French haute
cuisine speaks about his own life.
Faas, Patrick. Around the Roman Table. New York: Palgrave, 2003. Amusing
survey of ancient Roman foodways.
Feeley-Harnik, Gillian. The Lord’s Table: Eucharist and Passover in Early
Christianity. Philadelphia: University of Pennsylvania Press, 1981. Account
of customs in early Christianity.
Ferguson, Priscilla Parkhurst. Accounting for Taste: The Triumph of French
Cuisine. Chicago: University of Chicago Press, 1984. Excellent account of
how food came to the fore in France and why French food dominated globally.
Ferrières, Madeleine. Sacred Cow, Mad Cow: A History of Food Fears. New
York: Columbia University Press, 2006. Broad overview of various food
fears and taboos since antiquity.