BooksBooksAllbooks newbooks from 20th centurybooks from 19th centurybooks about foodbooks full-textVitamin Discoveries and Disasters: History, Science, and Controversies by Frances R FrankenburgMeat Racket: the secret takeover of America’s food business by Christopher LeonardHealth of a Nation: Harvey W.Wiley and the Fight for Pure Food by Oscar E. AndersonScurvy: Past and Present by Alfred F. Hess (1920)Dining with the Washingtons: Historic Recipes, Entertaining, and Hospitality from Mount Vernon edited by Stephen A. McLeodInvestigations on the Chemistry and Economy of Food by Wilbur O. Atwater (1895)Three Squares: The Invention of the American Meal by Abigail CarrollPolar Journeys: The Role of Food and Nutrition in Early Exploration by Robert E. FeeneyThousand Years Over a Hot Stove: History of American Women Told through Food, Recipes, and Remembrances by Laura SchenonePleasures of the Table by George H. Ellwanger (1902)Glazed America: A History of the Doughnut by Paul R MullinsNoodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century by Frederick Errington et al.History of Food in 100 Recipes by William SitwellHistory of Soy Fiber and Dietary Fiber compiled by William Shurtleff & Akiko AoyagiSoy: A Comprehensive History William Shurtleff and Akiko AoyagiHistory of Tofu by William Shurtleff and Akiko AoyagiGulp: Adventures on the Alimentary Canal by Mary RoachChemistry of Cooking and Cleaning by Ellen Richards (1882)Grocer’s Encyclopedia by Artemus Ward (1911)Great American Cereal Book: How Breakfast Got its Crunch by Marty Gitlin and Topher EllisPrinciples of nutrition and nutritive value of food by Wilbur O. Atwater (1916)Food for Young Children by Caroline L. Hunt (1916)How to Select Foods by Hunt and Atwater (1917)Consider the Fork: A History of How We Cook and Eat by Bee WilsonFood of a Younger Land: A portrait of American food from the lost WPA files by Mark KurlanskySalt: A World History by Mark KurlanskyClarence Birdseye: The Adventures of a Curious Man by Mark KurlanskyHamburger: A History by Josh OzerskyAmerican Tuna: The Rise and Fall of an Improbable Food by Andrew F. SmithOrigins and Ancient History of Wine edited by Patrick McGovern et al.School Lunch Politics: The Surprising History of America’s Favorite Welfare Programby Susan LevineColonel Sanders and the American Dream by Josh OzerskyOrange Empire: California and the Fruits of Eden by Douglas SackmanCod: A Biography of the Fish that Changed the World by Mark KurlanskyBig Oyster: History on the Half Shell by Mark KurlanskyThe Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNameeCatching Fire: How Cooking Made Us Human by Richard WranghamBetter than Homemade: Amazing Foods that Changed the Way We Eat by Carolyn Wyman
