Fussell, Betty. The Story of Corn. New York: North Point, 1992. One of
the earliest single-subject food histories that became a model for those
that followed.
Gabbaccia, Donna R. We Are What We Eat. Cambridge, MA: Harvard
University Press, 1998. The best study of immigrant foodways in the
United States.
Galen. Galen: On the Properties of Foodstuffs. Owen Powell, tr. Cambridge,
MA: Cambridge University Press, 2003. The ancient authority on medicine
describes ingredients and how they behave in our bodies. Enormously
important for many centuries.
Gentilcore, David. Pomodoro. New York: Columbia University Press, 2010.
Fine history of the tomato in Italy.
Gigante, Denise, ed. Gusto: Essential Writings in Nineteenth-Century
Gastronomy. New York: Routledge, 2005. A compilation of the best
gastronomic writings of the 19th century, such as Brillat-Savarin.
Gigante, Denise. Taste: A Literary History. New Haven, CT: Yale University
Press, 2005. An exploration of the idea of taste, literal and metaphorical,
in literature.
Glanville, Phillipa, and Hilary Young, eds. Elegant Eating. London: V&A
Publications, 2002. Coffee-table book, but quite delightful.
Glasse, Hannah. The Art of Cookery Made Plain and Easy. Bedford, MA:
Applewood, 1997. Reprint of a great 18th-century cookbook.
Gold, Carol. Danish Cookbooks. Seattle: University of Washington Press,
- An excellent history of the cookbook in Denmark spanning the 17th
century to the present.
The Good Huswifes Handmaide for the Kitchen. Bristol: Stuart Press, 1992.
A typical Elizabethan cookbook, for a deeper look into material covered
in lecture.