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Food Studies
- ALBALA, Ken : The Banquet: Dining in the Great Courts of Late Renaissance Europe
- ALLEN, Gary : The Herbalist in the Kitchen
- BENTLEY, Amy : Eating for Victory: Food Rationing and the Politics of Domesticity
- BOWER, Edited by Anne L. : African American Foodways: Explorations of History and Culture
- CARLSON, Edited by Peggy : The Complete Vegetarian: The Essential Guide to Good Health
- DU BOIS, Edited by Christine M., Chee-Beng Tan, and Sidney Mintz: The World of Soy
- HESS, John L. and Karen : The Taste of America
- MENNELL, Stephen : All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
- PENNELL, Elizabeth Robins : The Delights of Delicate Eating
- SHUMAN, Compiled by Carrie V. : Favorite Dishes: A Columbian Autograph Souvenir Cookery Book
- SMITH, Andrew F. : Peanuts: The Illustrious History of the Goober Pea
- SMITH, Andrew F. : The Tomato in America: Early History, Culture, and Cookery
- SYMONS, Michael : A History of Cooks and Cooking
- WANSINK, Brian : Marketing Nutrition: Soy, Functional Foods, Biotechnology, and Obesity
- WILLIAMS, Howard : The Ethics of Diet: A Catena of Authorities Deprecatory of the Practice of Flesh-Eating
