Harris, Marvin. Cows, Pigs, Wars, and Witches. New York: Vintage, 1974.
The anthropological materialist explanation for Hindu and Jewish food
taboos; largely contested, but did much to draw attention to food history.
Harrison, Brian. Drink and the Victorians: The Temperance Question in
England, 1815–1872. London: Faber, 1971. Temperance has a similar
history in Britain up until Prohibition in the United States; a social history of
the strange love-hate relationship.
Hartog, Adel P. den, ed. Food Technology, Science, and Marketing: European
Diet in the Twentieth Century. East Linton: Tuckwell, 1995. Essays on the
business of food in the past century; out of print, but an important book
about food in 20th-century Europe.
Helstosky, Carol. Garlic and Oil. Oxford: Berg, 2004. A fi ne study of 20th-
century Italian food and politics.
Hieatt, Constance B., and Sharon Butler, eds. Curye on Inglysch. London:
Oxford University Press, 1985. A collection of medieval English recipes in
the original language.
Hieatt, Constance B., Brenda Hosington, and Sharon Butler. Pleyn Delit.
Toronto: University of Toronto Press, 1996. Among the fi rst popular
collections of medieval recipes, at times haphazardly redacted.
Henisch, Bridget Anne. Fast and Feast. State College: Pennsylvania State
College Press, 1976. Classic study of medieval food restrictions and festivals.
———. The Medieval Cook. Woodbridge: Boydell Press, 2009. Discussion
of the professional duties and lives of cooks.
Hess, Karen, ed. Martha Washington’s Book of Cookery. Owned by Martha,
but actually written a few hundred years before. A remarkably detailed edition.
Higman, B. W. How Food Made History. Maldon, MA: Wiley, 2012.
Explores our relationship to food and the environment from earliest times to
the present.