Colquhoun, Kate. Taste: The Story of Britain through Its Cooking. London:
Bloomsbury, 2007. A popular account of British food at it best and
worst moments.
Cooper, John. Eat and Be Satisfi ed: A Social History of Jewish Food.
Northvale, NJ: Jason Aronson, 1993. Balanced account of Jewish food from
biblical times to the present.
Counihan, Carol M. Food in the USA: A Reader. New York: Routledge,
- Collection of some of the best essays on American food written in the
past few decades.
Cowan, Brian. The Social Life of Coffee: The Emergence of the British
Coffeehouse. New Haven, CT: Yale University Press, 2007. Explains the role
of coffeehouses as a place of social, political, and economic exchange.
Crosby, Alfred W. The Columbian Exchange: Biological and Cultural
Consequences of 1492. Westport, CT: Greenwood, 1972. Among the most
important books in food history; many minutiae corrected since publication,
but still classic.
———. Ecological Imperialism: The Biological Expansion of Europe,
900–1900. Cambridge, MA: Cambridge University Press, 1986. The lesser
known of Crosby’s work, but an absolutely riveting combination of food and
environmental history.
Cwiertka, Katarzyna. Modern Japanese Cuisine. London: Reaktion, 2006.
Brilliant account of how and why Japanese people eat the way they do today.
Dalby, Andrew. Dangerous Tastes. Berkeley: University of California Press,
- History of spices from ancient times.
———. Siren Feasts: A History of Food and Gastronomy in Greece. London:
Routledge, 1996. An excellent overview of ancient Greek food culture.