Bibliography
Fisher, Carol. The American Cookbook: A History. Jefferson, NC:
McFarland, 2006. The history of U.S. cookbooks from the late 18th century
to the present.Flandrin, Jean-Louis. Arranging the Meal. Berkeley: University of California
Press, 1997. Study of meal times through history by one of the founders of
the fi eld of food history.Fletcher, Nicola. Charlemagne’s Tablecloth: A Piquant History of Feasting.
New York: St. Martin’s Press, 2004. Popular history of feasts.Floyd, Janet, and Laurel Forster. The Recipe Reader: Narratives, Contexts,
Traditions. Aldershot: Ashgate, 2003. Detailed discussion of what cookbooks
can tell us about history.Forster, Robert, and Orest Ranum, eds. Food and Drink in History: Selections
from the Annales, Économies, Sociétiés, Civilizations. Vol. 5. Elborg Forster
and Patricia Ranum, tr. Baltimore, MD: Johns Hopkins, 1979. Essays from
the journal Annales, among the fi rst serious works to focus on food history.Francatelli, Charles Elmé. A Plain Cookery Book for the Working Classes.
Whitstable: Pryor Publications, 1993. Reprint of the 1861 cookbook by a
famous chef who served Queen Victoria briefl y.Fraser, Eva D.G., and Andrew Rimas. Empires of Food. New York: Free
Press, 2010. A sweeping history of food production and consumption and
their implications for the present food system.Freedman, Paul. Out of the East: Spices and the Medieval Imagination. New
Haven, CT: Yale Univerity Press, 2008. The best study on the motivation and
impact of the medieval spice trade on world history.Freidberg, Suzanne. Fresh: A Perishable History. Cambridge, MA: Harvard
University Press, 2009. Fascinating account of the meaning of the word
“fresh” and the history of provisioning.