I’ve recently become interested in the history of food – why have we eaten certain foods at certain times in our American and world history, and what does it all mean?
Happily, our library carries a number of titles that answer these and other questions.
In the time before Thanksgiving and other holidays it’s a good idea to take a look back and reminisce about the reasons behind some of our culinary choices.
Here are some recommendations:
- Fast and feast : food in medieval society by Bridget Ann Henisch
- Food in history by Reay Tannahill
- Eating in America : a history by Waverley Lewis Root
- Food : a culinary history from antiquity to the present by Jean Louis Flandrin
- The Cambridge World History of Food by Kenneth Kiple
- Near a Thousand Tables: A History of Food by Felipe Fernandez-Arnesto
- Around the Roman Table by Patrick Faas
- Moveable Feasts by Gregory McNamee
I’m also very interested in this website (I plan on trying some recipes myself), and you may enjoy it as well – Four Pounds Flour.