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* Achaya, K. T. ''A Historical Dictionary of Indian Food'' (2002) [http://www.amazon.com/Historical-Dictionary-Indian-Oxford-Collection/dp/019565868X/ref=sr_1_3?ie=UTF8&s=books&qid=1198220975&sr=1-3 excerpt and text search]
* Achaya, K. T. ''A Historical Dictionary of Indian Food'' (2002) [http://www.amazon.com/Historical-Dictionary-Indian-Oxford-Collection/dp/019565868X/ref=sr_1_3?ie=UTF8&s=books&qid=1198220975&sr=1-3 excerpt and text search]
* Ashkenazi, Michael and Jacob, Jeanne. ''Food Culture in Japan.'' 2003. 207 pp. [http://www.amazon.com/Food-Culture-Japan-around-World/dp/0313324387/ref=sr_1_1?ie=UTF8&s=books&qid=1198220890&sr=1-1 excerpt and text search]
* Ashkenazi, Michael and Jacob, Jeanne. ''Food Culture in Japan.'' 2003. 207 pp. [http://www.amazon.com/Food-Culture-Japan-around-World/dp/0313324387/ref=sr_1_1?ie=UTF8&s=books&qid=1198220890&sr=1-1 excerpt and text search]
* Civitello, Linda. ''Cuisine and Culture: A History of Food and People'' (2007) [http://www.amazon.com/Cuisine-Culture-History-Food-People/dp/0471741728/ref=pd_bbs_3?ie=UTF8&s=books&qid=1238903206&sr=8-3 excerpt and text search]
* Davidson, Alan, et al, eds. ''The Oxford Companion to Food'' (2nd Ed 2006), 907 pages with 2,650 entries covering the world's foods, seasoning, cuisine, cooking methods, chefs, historical developments, and myths. [http://www.amazon.com/Oxford-Companion-Food-Alan-Davidson/dp/0192115790/ref=sr_1_1? ie=UTF8&s=books&qid=1198221064&sr=1-1 excerpt and text search]
* Davidson, Alan, et al, eds. ''The Oxford Companion to Food'' (2nd Ed 2006), 907 pages with 2,650 entries covering the world's foods, seasoning, cuisine, cooking methods, chefs, historical developments, and myths. [http://www.amazon.com/Oxford-Companion-Food-Alan-Davidson/dp/0192115790/ref=sr_1_1? ie=UTF8&s=books&qid=1198221064&sr=1-1 excerpt and text search]
* Federico, Giovanni. ''Feeding the World: An Economic History of World Agriculture, 1800-2000.'' (2005). 388 pp. [http://www.amazon.com/Feeding-World-Agriculture-1800-2000-Princeton/dp/069112051X/ref=sr_1_2?ie=UTF8&s=books&qid=1198211288&sr=1-2 excerpt and text search]
* Federico, Giovanni. ''Feeding the World: An Economic History of World Agriculture, 1800-2000.'' (2005). 388 pp. [http://www.amazon.com/Feeding-World-Agriculture-1800-2000-Princeton/dp/069112051X/ref=sr_1_2?ie=UTF8&s=books&qid=1198211288&sr=1-2 excerpt and text search]
* Fernández-Armesto, Felipe. ''Near a Thousand Tables: A History of Food.'' Free Press, 2002. 258 pp. [http://www.amazon.com/Near-Thousand-Tables-History-Food/dp/0743227409/ref=sr_1_1?ie=UTF8&s=books&qid=1198211234&sr=1-1 excerpt and text search]* Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' 2004. 258 pp.
* Fernández-Armesto, Felipe. ''Near a Thousand Tables: A History of Food.'' Free Press, 2002. 258 pp. [http://www.amazon.com/Near-Thousand-Tables-History-Food/dp/0743227409/ref=sr_1_1?ie=UTF8&s=books&qid=1198211234&sr=1-1 excerpt and text search]
* Ferguson, Priscilla Parkhurst. ''Accounting for Taste: The Triumph of French Cuisine.'' 2004. 258 pp.
* Freedman, Paul. ';'Food: The History of Taste'' (California Studies in Food and Culture) (2007)
* Gabaccia, Donna. ''We Are What We Eat: Ethnic Food and the Making of Americans'' Harvard University Press, (1998). 278 pages. [http://www.amazon.com/We-Are-What-Eat-Americans/dp/0674001907/ref=sr_1_1/103-4827826-5463040?ie=UTF8&s=books&qid=1190207685&sr=1-1 excerpt and text search]
* Gabaccia, Donna. ''We Are What We Eat: Ethnic Food and the Making of Americans'' Harvard University Press, (1998). 278 pages. [http://www.amazon.com/We-Are-What-Eat-Americans/dp/0674001907/ref=sr_1_1/103-4827826-5463040?ie=UTF8&s=books&qid=1190207685&sr=1-1 excerpt and text search]
* Grew, Raymond. ''Food in Global History'' 1999 [http://www.questia.com/PM.qst?a=o&d=99923753 online edition]
* Grew, Raymond. ''Food in Global History'' 1999 [http://www.questia.com/PM.qst?a=o&d=99923753 online edition]
* Spencer, Colin. ''British Food: An Extraordinary Thousand Years of History.'' 2003. 416 pp. [http://www.amazon.com/British-Food-Extraordinary-Traditions-Perspectives/dp/0231131100/ref=sr_1_1?ie=UTF8&s=books&qid=1198211454&sr=1-1 excerpt and text search]
* Spencer, Colin. ''British Food: An Extraordinary Thousand Years of History.'' 2003. 416 pp. [http://www.amazon.com/British-Food-Extraordinary-Traditions-Perspectives/dp/0231131100/ref=sr_1_1?ie=UTF8&s=books&qid=1198211454&sr=1-1 excerpt and text search]
* Toussaint-Samat, Maguelonne. ''A History of Food.'' Basil Blackwell, 1992. 801 pp.; popular history from perspective of a French chef
* Toussaint-Samat, Maguelonne. ''A History of Food.'' Basil Blackwell, 1992. 801 pp.; popular history from perspective of a French chef
* Wheaton, Barbara Ketcham. ''Savoring the Past: The French Kitchen and Table from 1300 to 1789.'' U. of Pennsylvania Press, 1983. 341 pp.
* Wheaton, Barbara Ketcham. ''Savoring the Past: The French Kitchen and Table from 1300 to 1789.'' U. of Pennsylvania Press, 1983. 341 pp.
==Advanced bibliography==
==Advanced bibliography==