New Art of Cookery: A Spanish Friar's Kitchen Notebook by Juan Altamiras

The Food and Feasts of the Apostle Paul: Inside the Early Church—with Menus and Recipes

Red Sauce: How Italian Food Became American

A Taste of Barcelona: The History of Catalan Cooking and Eating

Getting What We Need Ourselves: How Food Has Shaped African American Life

The Tastes and Politics of Inter-Cultural Food in Australia

Pot in Pans: A History of Eating Cannabis

Afternoon Tea: A History

Christmas Food and Feasting: A History

The Eternal Table: A Cultural History of Food in Rome

Pepper: A Guide to the World's Favorite Spice

A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking

Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest

A Culinary History of Taipei: Beyond Pork and Ponlai

The Food and Drink of Seattle: From Wild Salmon to Craft Beer

A History of the Food of Paris: From Roast Mammoth to Steak Frites

The Food and Drink of Sydney: A History

The Carrot Purple and Other Curious Stories of the Food We Eat

A Taste of Broadway: Food in Musical Theater

Let's Eat: Jewish Food and Faith

Madrid: A Culinary History

Brew Your Business: The Ultimate Craft Beer Playbook

Lunch: A History

Kitchens, Cooking, and Eating in Medieval Italy

American Home Cooking: A Popular History

As Long As We Both Shall Eat: A History of Wedding Food and Feasts

Food on Foot: A History of Eating on Trails and in the Wild

Delicious Geography: From Place to Plate

K'Oben: 3,000 Years of the Maya Hearth

Prison Food in America