Incoming Resources
- Menus that made history, over 2000 years of menus from ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast, Vincent Franklin and Alex Johnson
- The secret history of food, strange but true stories about the origins of everything we eat, Matt Siegel
- What's good?, a memoir in fourteen ingredients, Peter Hoffman ; with a foreword by Adam Gopnik
- The seven culinary wonders of the world, a history of honey, salt, chile, pork, rice, cacao, and tomato : featuring 63 original recipes, Jenny Linford ; illustrated by Alice Pattullo
- A history of food in 100 recipes, William Sitwell
- Eating to extinction, the world's rarest foods and why we need to save them, Dan Saladino
- First, catch, study of a spring meal, Thom Eagle ; illustrations by Aurelia Lange
- Food, a cultural culinary history, Ken Albala
- Lost feast, culinary extinction and the future of food, Lenore Newman
- The story of food, an illustrated history of everything we eat
- The world on a plate, 40 cuisines, 100 recipes, and the stories behind them, Mina Holland
- The lost supper, searching for the future of food in the flavors of the past, Taras Grescoe