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Top rated gastronomy history books
Here are some top-rated gastronomy history books:
- "The Oxford Companion to American Food and Drink" by Andrew F. Smith: A comprehensive guide to the history of American food and drink, covering topics from colonial cuisine to modern trends. (4.6/5 on Amazon)
- "The Cambridge World History of Food" edited by Kenneth F. Kiple and Kriemhild Conee Ornelas: A two-volume set that explores the history of food and cuisine across the globe, from ancient times to the present day. (4.5/5 on Amazon)
- "Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal" by Margaret Visser: A fascinating exploration of the cultural and historical significance of food, covering topics such as the symbolism of food, the rise of restaurants, and the psychology of eating. (4.4/5 on Amazon)
- "The Art of Cooking: The First Modern Cookery Book" by Martino da Como: A classic cookbook from the 15th century, written by a Italian chef and considered one of the first modern cookbooks. (4.5/5 on Amazon)
- "Food in History" by Reay Tannahill: A comprehensive history of food from prehistoric times to the present day, covering topics such as the development of agriculture, the rise of trade and colonialism, and the impact of food on culture and society. (4.4/5 on Amazon)
- "The Food of Italy" by Waverley Root: A classic book on Italian cuisine, exploring the history, culture, and traditions of Italian food and cooking. (4.5/5 on Amazon)
- "The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook" by Anne Willan: A fascinating exploration of the history of cookbooks, covering topics such as the evolution of cooking techniques, the rise of celebrity chefs, and the impact of food writing on culture and society. (4.6/5 on Amazon)
- "Salt: A World History" by Mark Kurlansky: A fascinating exploration of the history of salt, covering topics such as the ancient trade routes, the impact of salt on food preservation, and the cultural significance of salt in different societies. (4.5/5 on Amazon)
- "A History of Cooks and Cooking" by Michael Krondl: A comprehensive history of cooking, covering topics such as the development of cooking techniques, the rise of culinary professions, and the impact of cooking on culture and society. (4.5/5 on Amazon)
- "Delizia!: The Epic History of the Italians and Their Food" by John Dickie: A fascinating exploration of the history of Italian food, covering topics such as the development of regional cuisines, the impact of migration and colonialism, and the cultural significance of food in Italian society. (4.6/5 on Amazon)
These books offer a range of perspectives and approaches to the history of food and gastronomy, from comprehensive surveys to in-depth explorations of specific topics and cultures.
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