Part one. Regional histories: premodern Europe / Ken albala
China / E. N. Anderson
India / Jayanta Sengupta
Out of Africa : a brief guide to African food history / Jessica Harris
Middle Eastern food history / Charles Perry
Latin American food between export Liberalism and the via Campesina / Jeffrey Pilcher
Early American food / Joyce E. Chaplin
Food in recent United States history / Amy Bentley and Hi'ilei Hobart
Influence, sources, and African diaspora foodways / Frederick Douglass Opie
Food and American immigrants : an opening / Krishnendu Ray. Part two. Cuisine: the French invention of modern cuisine / Priscilla Ferguson
Restaurants / Paul Freedman
Cookbooks as resources for social history / Barbara Ketchum Wheaton. Part three. Problems: the revolt against homogeneity / Amy Trubek
Food and popular culture / Fabio Parasecoli
Post-1945 global food developments / Peter Scholliers.
OBNB doesn't sell books, but you may be able to find a copy at one of these websites:
Food in time and place : the American Historical Association companion to food history. ISBN 9780520283589. Published by University of California Press in 2014. Publication and catalogue information, links to buy online and reader comments.
