Kamminga, Harmke, and Andrew Cunningham, eds. The Science and
Culture of Nutrition, 1840–1940. Amsterdam and Atlanta: Rodopi, 1995. A
history of early nutritional thought and major breakthroughs.
Kamp, David. The United States of Arugula. New York: Broadway
Books, 2006. Explains how Americans became so obsessed with food. A
popular history.
Kaplan, Steven L. The Bakers of Paris and the Bread Question, 1700–1775.
Durham: Duke University Press, 1996. A focused and exhaustive study of
bread in the 18th century.
Kaufman, Frederick. A Short History of the American Stomach. Orlando:
Harcourt, 2008. Popular, entertaining little book.
Keay, John. The Spice Route: A History. Berkeley: University of California
Press, 2006. A geographical account of what people know about spices and
the routes they traveled.
Kelly, Ian. Cooking for Kings: The Life of Antonin Careme. New York:
Walker, 2003. A history of the greatest chef of the 19th century, with recipes.
Kiple, Kenneth F. A Moveable Feast: Ten Millennia of Food Globalization.
Cambridge, MA: Cambridge University Press, 2007. An encapsulation of
Kiple’s larger encyclopedia; sometimes very insightful, but not updated with
new research.
Koeppel, Dan. Banana: The Fate of the Fruit That Changed the World.
New York: Hudson Street, 2008. A story of the rise and possible fall of the
ubiquitous Cavendish banana and the industry that created it.
Korsmeyer, Carolyn. Making Sense of Taste: Food and Philosophy. Ithaca
and London: Cornell University Press, 1999. Follows the history of what
people thought about the sense of taste; very useful for food history.
Krondl, Michael. The Taste of Conquest. New York: Ballantine, 2007.
Engaging history of spices around the world.