Cooking and Eating in Renaissance Italy (Katherine A. McIver)

A Taste of Barcelona: The History of Catalan Cooking and Eating (H. Rosi Song, Anna Riera)

The Eternal Table: A Cultural History of Food in Rome (Karima Moyer-Nocchi, Giancarlo Rolandi)

Real Southern Barbecue: Constructing Authenticity in Southern Food Culture (Kaitland M. Byrd)

Nomadic Food: Anthropological and Historical Studies around the World (Jean Pierre Williot, Isabelle Bianquis)

Rio de Janeiro: A Food Biography (Marcia Zoladz)

Tasting the Past: Recipes from George III to Victoria (Jacqui Wood)

Food on the Move: Dining on the Legendary Railway Journeys of the World (Sharon Hudgins)

Al Dente: A History of Food in Italy (Fabio Parasecoli)

Savoir-Faire: A History of Food in France (Maryann Tebben)

Gardens of New Spain: How Mediterranean Plants and Foods Changed America (William W. Dunmire)

The Oldest Cuisine in the World: Cooking in Mesopotamia (Jean Bottéro)

A occhie: La cucina di tradizione in Abruzzo (Silvia Lamonaca)

Southern Breads: Recipes, Stories and Traditions (Marilyn Markel, Chris Holaday)

Sonoma County Wineries (Thomas Maxwell-Long)

Pennsylvania Scrapple: A Delectable History (Amy Strauss)