A collection of scholarly essays on the social and historical role of food and the human race. Topics include the practice of hunting and gathering, the consumption of salt and cereals, the discovery of stock-breeding and wine, the use of spices, sugar, potatoes, proteins, and more.

Compilation of nearly 200 scholarly articles concerning the origins and uses of foods worldwide, from ancient times to the present day.
2 vols.

Entries concern, “significant food, drinks, and aromas of archaic and classical Greece, of the Hellenistic Greek states, and of the Roman Empire.”

Provides historical origins and uses of edible plants, animals, and man-made foods.

"...brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement." 2 vols.

Contains 664 alphabetically arranged entries on topics such as fast food, GMOs, stores and chain restaurants, ethnic cuisine, meatpacking, regional foods, prohibition, salt, slow food movement, TV dinners and the World Trade Organization. Includes a chronology of food-related events in America, from prehistoric settlement to provisions of the 2010 Affordable Care Act. 3 vols.

Chronology of notable food events from prehistory to 1995.

Organized in calendar format, contains entries for each day of the year from medieval times to the present. Topics include celebrations, food-related moments in history, food & war, food firsts, explorers & adventurers, crime & punishment, food & the law, food & religion, journals & letters, and food business. 2 vols.