Food History: North America

Hog & Hominy : Soul Food from Africa to America by Frederick Douglass Opie

Food in the United States, 1820s - 1890 by Susan Williams

Food in Colonial and Federal America by Sandra L. Oliver

The Carolina Rice Kitchen : the African Connection by Karen Hess

The Tomato in America : Early History, Culture, and Cookery by Andrew F. Smith

The Food of a Younger Land : a Portrait of American Food - Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food was Seasonal, Regional, and Traditional : from the Lost WPA Files by Mark Kurlansky

I Hear America Cooking by Betty Fussell

Acadian to Cajun by Carl A. Brasseaux

Save the Deli by David Sax

Feast or Famine by Reginald Horsman

World Food: California by Richard Sterling