Theophano, Janet. Eat My Words: Reading Women’s Lives through the
Cookbooks They Wrote. New York: Palgrave, 2002. Feminist history of
women cookbook authors.
Thirsk, Joan. Food in Early Modern England: Phases, Fads, Fashions,
1500–1760. London: Hambledon Continuum, 2006. Leading historian of
agriculture turns to food.
This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. New
York: Columbia University Press, 2008. A book fi t for foodies, this addresses
common, conventional gastronomic practices.
Trubeck, Amy. How the French Invented the Culinary Profession. Philadelphia:
University of Pennsylvania Press, 2000. Superb study of its topic.
Turner, Jack. Spice: The History of a Temptation. New York: Knopf, 2004.
One among several good histories of the spice trade.
Unger, Richard W. Beer in the Middle Ages and the Renaissance.
Philadelphia: University of Pennsylvania Press, 2004. Superb study of the
changes in beer production and distribution on the threshold of the early
modern era.
Valenze, Deborah. Milk: A Local and Global History. New Haven, CT:
Yale University Press, 2011. Social historian turns to the single subject with
broad-ranging insights.
Van Winter, Johanna Maria. Spices and Comfi ts: Collected Papers on
Medieval Food. Totnes, Devon, England: Prospect, 2007. Essays on various
facets of medieval taste.
Vega, Cesar, Job Ubbink, and Erik van van der Linden, eds. The Kitchen as
Laboratory: Refl ections on the Science of Food and Cooking. New York:
Columbia University Press, 2012. Molecular gastronomy comes of age
in this excellent collection, whose many chapters include spherifi cation,
stretchy textures, maximizing fl avor, and the perfect cookie dough.