by Tim Richardson (2002)
Documents the history of candy and confectionary from ancient times to the present day, looking at the biology of candy, its role in folklore and myth, and the candy manufacturing process.
Clive Gifford
Describes food preparation and dining in Viking times, hunting and farming, favourite foods and drinks, traded foods and foods used in festivals and feasts. Includes recipes from Viking times such as, fruit-topped oatcakes, honey-glazed root vegetables, chicken and herb soup, pork stew and fruit and honey punch. Suggested level: primary, intermediate.
Henry Hobhouse
" ... Henry Hobhouse takes six commercials plants - sugar, tea, cotton, the potato, quinine and the coca plant - and shows how man's need, or greed, for these products has changed the face of history and shaped destinies."
Casey Ireland
"From the early days of ThomasJefferson's Garden Book at Monticelloto the hustle and bustle of the modern City Market on Water Street,Charlottesville has an illustrious culinary history. The city's cuisine ischaracterized by a delight in locally raised ingredients. The locavorementality appears at all levels of Charlottesville's food industry, includingthe nationally acknowledged methods of Joel Salatin's Polyface Farms, thesourcing of local pork for Chipotle's Charlottesville location and theaccessibility of regional ingredients everywhere from Whole Foods Market toonline favorite Relay Foods. Author and food enthusiast Casey Ireland explores how Charlottesville's residents have created a food culture that is all theirown"-- "A history of food culture past and present in Charlottesville, VA"--
Reay Tannahill
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.