History

How to Feed an ArmyRecipes and Lore from the Front Lines

• by:
• Lewin, Jim

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Chanterelle Dreams and Amanita Nightmares:The Love, Lore, and Mystique of Mushrooms

• by:
• Marley, Greg

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Hog and Hominy:Soul Food from Africa to America

• by:
• Opie, Frederick Douglass

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Boozehound:On the Trail of the Rare, the Obscure, and the Overrated in Spirits

• by:
• Wilson, Jason

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The Town That Food Saved:How One Community Found Vitality in Local Food

• by:
• Hewitt, Ben

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Turning the Tables:Restaurants and the Rise of the American Middle Class, 1880-1920

• by:
• Haley, Andrew

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Seeking Sicily:A Cultural Journey Through Myth and Reality in the Heart of the Mediterranean

• by:
• Keahey, John

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Neurogastronomy:How the Brain Creates Flavor and Why It Matters

• by:
• Shepherd, Gordon M.

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Dining with the Washingtons:Historic Recipes, Entertaining, and Hospitality from Mount Vernon

• by:
• McLeod, Stephen

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Food & Feast In Tudor England, Third Edition

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• Sim, Alison

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Medieval Cuisine Of The Islamic WorldA Concise History With 174 Recipes

• by:
• Zaouali, Lilia; Translated by M.B. DeBevoise

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The Great Philly Cheesesteak Book

• by:
• Wyman, Carolyn

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Chop Suey:A Cultural History of Chinese Food in the United States

• by:
• Coe, Andrew

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Twain's Feast:Searching for America's Lost Foods in the Footsteps of Samuel Clemens

• by:
• Beahrs, Andrew

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Capitol Hill Cooks:Recipes from the White House, Congress, and All of the Past Presidents

• by:
• Bauer, Linda

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