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Women's History and Food History:
New Ways of Seeing American Life

A Selection of books at the Library of Congress

Science Reference Section
Science, Technology, and Business Division
Library of Congress

Adventures in good cooking (famous recipes) and the art of carving in the home
. 4th ed., 6th printing. A Duncan Hines Book. Bowling Green, KY, Adventures in Good Eating, Inc., 1942. 1 v.

The African-American heritage cookbook: traditional recipes & fond remembrances from Alabama’s renowned Tuskegee Institute. By Carolyn Quick Tillery. New York, Kensington Publishing Corp., c1996. 210 p.
   TX715.T568 1996

The African-American kitchen: cooking from our heritage. By Angela Shelf Medearis. New York, Dutton, c1994. 258 p.
   TX715.M48 1994

American food habits in historical perspective. By Elaine N. McIntosh. Westport, CT, Praeger, 1995. 251 p.
   GT2853.U5M39 1995

American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life. By Amelia Simmons. With an introduction by Karen Hess. Bedford, MA, Applewood Books, c1996. 70 p.
   TX703.S5 1996
   Originally published: 2nd ed. Albany, NY, C. R. Webster, 1796.

The American frugal housewife. By Mrs. Lydia Maria Child. 16th ed. Boston, Carter, Hendee & Co., 1835. 130 p.
   TX147.C53 1835

The American Heritage cookbook and illustrated history of American eating and drinking. New York, American Heritage Publishing Co.; book trade distribution by Simon and Schuster, c1964. 629 p.

Appetite for change: how the counterculture took on the food industry. By Warren J. Belasco. Updated ed. Ithaca, NY, Cornell University Press, 1993. 316 p.
   HD9005.B44 1993

The Art of cookery made plain and easy, excelling any thing of the kind ever yet published. By Mrs. Glasse; in facsimile, with historical notes by Karen Hess. Bedford, MA, Applewood Books, c1997. 308 p.
   TX705.G54 1998
   Originally published: New ed., with modern improvements. Alexandria, VA, Cottom and Steart, 1805.

The Art of right living. By Ellen H. Richards. Boston, Whitcomb & Barrows, 1904. 50 p.

The Bachelor’s cookbook. By Lee Sheridan. New York, Crowell-Collier Press, 1962. 190 p.

The Best men are cooks. By Frank Shay. New York, Coward-McCann, Inc., c1941. 281 p.

Betty Crocker’s best loved recipes. New York, Macmillan, c1998. 384 p.
   TX715.C921379 1998

The Blue grass cook book. Compiled by Minnie C. Fox. New York, Fox, Duffield & Co., 1904. 350 p.

Book of bread. By Judith and Evan Jones. New York, Harper & Row, c1982. 384 p.
   TX769.J647 1982

Boston Cooking School cook book: a reprint of the 1884 classic. By Mrs. D.A. Lincoln. With a new introduction by Janice (Jan) Bluestein Longone. Mineola, NY, Dover Publications, 1996. 536 p.
   TX715.L737 1996
   Originally published as Mrs. Lincoln’s Boston cook book. Boston,
Roberts Brothers, 1887.
   Includes bibliographies.

Boston Cooking-School magazine of culinary science and domestic economics. v. 1-52. Boston, The School, 1896-1947.

Can she bake a cherry pie? American women and the kitchen in the twentieth century. By Mary Drake McFeely. Amherst, University of Massachusetts Press, c2000. 194 p.
   TX649.A1M38 2000

Choice cuts: a savory selection of food writing from around the world and throughout history. Edited and illustrated by Mark Kurlansky. New York, Ballantine Books, c2002. 473 p.
   TX631.C44 2002

Comfort me with apples: more adventures at the table. By Ruth Reichl. New York, Random House, c2001. 302 p.
   TX649.R45A3 2001

The complete cook book for men. By Frederic Alexander Birmingham. New York, Harper, 1961. 324 p.

Consider the oyster. By M. K. F. Fisher. New York, Duell, Sloan and Pearce, c1941. 117 p.

Cooking as men like it. By J. George Frederick. New York, Business Bourse, 1930. 280 p.

Cooking bold and fearless: recipes by Chefs of the West. Menlo Park, CA, Lane Pub. Co., 1957.
220 p.

The Cook’s canon: 101 classic recipes everyone should know. By Raymond Sokolov. New York, Harper-Collins, c2003. 251 p.
   TX725.A1S566 2003

Craft of cooking: notes and recipes from a restaurant kitchen. By Tom Colicchio with Catherine Young and others. New York, Clarkson Potter/Publishers, c2003. 272 p.
   TX714.C58 2003

Craig Claiborne’s A feast made for laughter. Garden City, NY, Doubleday, 1982. 414 p.
   TX649.C55A33 1982

Cross Creek cookery. By Marjorie Kinnan Rawlings. New York, Charles Scribner’s Sons, 1942. 230 p.

Crusaders for fitness: the history of American health reformers. By James C. Whorton. Princeton, NJ, Princeton University Press, c1982. 359 p.
   RA418.3.U6W5 1982

Cuisine and culture: a history of food & people. By Linda Civitello. Hoboken, NJ, Wiley, c2004. 364 p.
   TX353.C565 2004
   Bibliography: p. 341-353.

Culinary Americana: cookbooks published in the cities and towns of the United States of America during the years from 1860 through 1960. By Eleanor and Bob Brown. New York, Roving Eye Press, c1961. 417 p.

Dainties. By Mrs. S. T. Rorer. Philadelphia, Arnold and Company, c1894. 36 p.
   TX715.R766The Delectable past: the joys of the table--from Rome to the Renaissance, from Queen Elizabeth I to Mrs. Beeton, the menus, the manners--and the most delectable recipes of the past, masterfully re-created for cooking and enjoying today. By Esther B. Aresty. New York, Simon and Schuster, c1964. 254 p.

Delights and prejudices. By James Beard. Philadelphia, Running Pres, c2002.
229 p.
   TX633.B4 2002

Dinner roles: American women and culinary culture. By Sherrie A. Inness. Iowa City, University of Iowa Press, c2001. 225 p.
   TX715.I545 2001

The Dixie cook-book, carefully compiled from the treasured family collections of many generations of noted housekeepers. By Estelle W. Wilcox. Rev. ed. Atlanta, L. A. Clarkson & Co., 1883. 688 p.

Photo:  two women - one is holding an egg, and one is holding a frying pan, with  U.S. Capitol in the background.
Women frying eggs on cement wall near U.S. Capitol. Prints & Photographs Division, Library of Congress.

Woman canning fruit.
"Mrs. Frank Jacobs likes to can fruits and vegetables." Prints & Photographs Division, Library of Congress.

Drawing of Family camping beside auto; woman cooking on portable stove in foregrd..
Family camping. Illus. in: Motor Camper and Tourist, 1925 April, front cover. Prints & Photographs Division, Library of Congress.


Two women in a kitchen using pressure cookers.
No cooking over campfires for today's pioneers - Gladys McCleod using Presto pressure cooker. Prints & Photographs Division, Library of Congress.

Woman kneeling on the ground , using a  mortar and  pestle.
Tlakluit woman pounding fish with a mortar and pestle. Prints & Photographs Division, Library of Congress.

Man cutting meat while standing at a  barbeque made of stone. Man barbecuing. May 15, 1948 Prints & Photographs Division, Library of Congress.


Photo of a woman kneeling at oven, with hand on the  open  oven door.
Woman examining the latest in British combination cook-stove and fireplace in London.
[Between 1920 and 1930.] Prints & Photographs Division, Library of Congress.


Illus. of nursery rhyme showing Jack Sprat and his wife with clean platter.
Lick the platter clean; don't waste food. Prints & Photographs Division, Library of Congress.

The Easiest way in housekeeping and cooking, adapted to domestic use or study in classes
. By Helen Campbell. Boston, Roberts Brothers, 1893. 293 p.

Eating for strength. By M. L. Holbrook, M.D. New York, Wood & Holbrook, 1875. 157 p.

Elizabeth David classics: Mediterranean food; French country cooking; Summer cooking. New York, Alfred A. Knopf; distributed by Random House, 1980. 244 p.
   TX725.M35D38 1980

The Encyclopedia of American food and drink. By John F. Marini. New York, Lebhar-Friedman Books, c1999. 380 p.
   TX349.M266 1999

Encyclopedia of food and culture. Edited by Solomon H. Katz and William Woys Weaver. New York, Scribner, c2003. 3 v.
   GT2850.E53 2003

Endangered recipes: too good to be forgotten. By Lari Robling. New York, Stewart, Tabori & Chang, c2003. 191 p.
   TX715.R6543 2003

Feasting and fasting with Lewis & Clark: a food and social history of the early 1800s. By Leandra Zim Holland. Emigrant, MT, Old Yellowstone Publishing, 2003. 279 p.
   TX715.2.W47H65 2003

The Feasts of Autolycus: the diary of a greedy woman. Edited by Elizabeth Robins Pennell. Akron, Chicago, etc., The Saalfield Publishing Co., 1900. 264 p.
   TX633.P4 1900
   “These papers were first published in the Pall Mall gazette, under the heading, ‘Wares of Autolycus’.”

Feeding father. By Eleanor Howe. New York, Treasure Chest Publications Inc., c1939. 48 p.

Finding Betty Crocker: the secret life of America’s first lady of food. By Susan Marks. New York, Simon & Schuster, c2005. 274 p.
   TX649.C76M37 2005

First principles of household management and cookery: a text-book for schools and families. By Maria Parloa. New and enl. ed. Boston, Houghton, Mifflin and Co., 1882. 176 p.

Food: a culinary history from antiquity to the present. New York, Columbia University Press, c1999. 592 p.
   TX353.H52513 1999

Food and culture: a reader. Edited by Carole Counihan and Penny Van Esterik. New York, Routledge, c1997. 424 p.
   GT2850.F64 1997

Food and drink in America: a history. By Richard J. Hooker. Indianapolis, Bobbs-Merrill, c1981. 436 p.

Food and friends: recipes and memories from Simca’s cuisine. By Simone “Simca” Beck with Suzanne Patterson. New York, Viking, c1991. 528 p.
   TX649.B44S56 1991

Food and victory: a war supplement to Text-book of cooking. By Carlotta C. Greer. Boston, Allyn and Bacon, c1918. 62 p.

The Food chronology: a food lover’s compendium of events and anecdotes, from prehistory to the present. By James Trager. New York, Henry Holt and Co., 1995. 783 p.
   TX355.T72 1995

Food for men: a treasure of hearty and tasty cookery, together with adventures in dish hunting, anecdotes and glimpses into the tripartite life of that son of a sea cook, Glenn Quilty. By Glenn Quilty. New York, Sheridan House, 1954. 352 p.

Food in colonial and federal America. By Sandra L. Oliver. Westport, CT, Greenwood Press, c2005. 230 p.
   TX714.O466 2005

Food in global history. Edited By Raymond Grew. Boulder, CO, Westview Press, c1999. 293 p.
   TX353.F64 1999

Food in history. By Reay Tannahill. New fully rev. and updated ed. New York, Crown Publishers, Inc., 1989, c1988. 424 p.
   GT2850.T34 1989

Foods of our forefathers. By Gertrude I. Thomas. Philadelphia, F. A. Davis, c1941. 228 p.

From Betty Crocker to feminist food studies: critical perspectives on women and food. Edited by Arlene Voski Avakian and Barbara Haber. Amherst, University of Massachusetts Press, c2005. 299 p.
   HQ1111.F76 2005

From hardtack to home fries: an uncommon history of American cooks and meals. By Barbara Haber. New York, Free Press, c2002. 244 p.
   TX360.U6H33 2002

Gastronomic bibliography. By Katherine Golden Bitting. San Francisco, A. W. Bitting, c1939. 718 p.

The Gastronomical me. By M. F. K. Fisher. New York, Duell, Sloan & Pearce, c1943. 295 p.

The General Foods kitchens cookbook, by the women of General Foods Kitchens. New York, Random House, 1959. 436 p.

A Good heart and a light hand: Ruth L. Gaskins’ collection of traditional Negro recipes. Alexandria, VA, Fund for Alexandria, c1968. 110 p.

Grand Rapids receipt book. Compiled by the Ladies of the Congregational Church, for the Ladies’ fair, held at Luce’s Hall, May 15th, 16th, and 17th, 1871. New ed, rev. and enl. Grand Rapids, MI, Published for the Committee by H. M. Hinsdill, 1873. 51 p.

The Groom boils and stews, a man’s cook book for men. By Brick Gordon. San Antonio, Naylor Co., 1947. 178 p.

Home cooking. By Laurie Colwin. New York, Alfred A. Knopf, c1988. 193 p.
   TX652.C714 1988

Housekeeping in the blue grass: a new and practical cook book, containing nearly a thousand recipes. Cincinnati, Geo. E. Stevens & Co., 1875. 188 p

How to catch a man cookbook. By Lisa Cameron, Angela Parker, and Tiffany Thomas. Orem, UT, Cameron, c1979. 96 p.

How to cook a wolf. By M. F. K. Fisher. Rev. ed. New York, Duell, Sloan and Pearce, c1951, 1942. 282 p.
   TX715.F542 1951

How to cook potatoes, apples, eggs, and fish four hundred different ways. By Georgiana Hill. New York, Dick & Fitzgerald, c1869. 178 p.

The Husband’s cookbook. By Mike McGrady. New York, Lippincott, c1979. 228 p.

The Illinois cook book. Compiled by Mrs. W. W. Brown from recipes contributed by the Ladies of Paris, and published for the benefit of Grace (Episcopal) Church. Claremont, NH, Claremont Manufacturing Co., 1881. 164 p.

In pursuit of flavor. By Edna Lewis with Mary Goodbody. New York, Knopf, 1988. 323 p.

Iron pots and wooden spoons: Africa’s gifts to new world cooking. By Jessica B. Harris. New York, Simon & Schuster, 1999. 195 p.
   TX715.H29965 1999

Jewish cooking in America. By Joan Nathan New York, A. Knopf, 1994. 463 p.
   TX724.N368 1994

Joy of cooking. By Irma S. Rombauer and Marion Rombauer Becker. Indianapolis, Bobbs-Merrill, 1975. 915 p.
   TX715.R75 1975

Just how: a key to the cook-books. By Mrs. A. D. T. Whitney. Boston, Houghton, Osgood and Co., 1878. 311 p.

The Kitchen Casanova: a gentleman’s guide to gourmet entertaining for two. By D. L. Wilson. Yardley, PA, Yardley Press, c1984. 109 p.
   TX652.W56 1984

Kitchen culture in America: popular representations of food, gender, and race. Edited by Sherrie A. Inness. Philadelphia, University of Pennsylvania Press, c2001. 286 p.
   GT2853.U5K57 2001

The Kitchen in war production. By Helen Hill Miller. New York, Public Affairs Committee, Inc., 1943. 29 p.
   Public affairs pamphlets, no. 82.

Knead it, punch it, bake it! The ultimate breadmaking book for parents and kids. By Judith and Evan Jones. 2d ed. Boston, Houghton Mifflin, c1998. 144 p.
   TX769.J65 1998

M. F. K. Fisher and me: a memoir of food and friendship. By Jeannette Ferrary. New York, Atlantic Monthly Press, 1991. 237 p.
   TX649.F5F48 1998

M. F. K. Fisher, Julia Child, and Alice Waters: celebrating the pleasures of the table. By Joan Reardon. New York, Harmony Books, c1994. 302 p.
   TX649.A1R43 1994

Made from scratch: reclaiming the pleasures of the American hearth. By Jean Zimmerman. New York, Free Press, c2003. 266 p.
   TX23.Z55 2003

The Male chauvinist’s cookbook. By Cory B. Kilvert. New York, Winchester Press, 1974. 275 p.

The Man’s cookbook. By F. A. Roszel. South Brunswick, A.S. Barnes, 1974. 386 p.

Manual for Army bakers. Washington, U.S. Govt. Print. Off., 1910. 89 p.
   UC733.A5 1910

Manly meals and mom’s home cooking: cookbooks and gender in modern America. By Jessamyn Neuhaus. Baltimore, Johns Hopkins University Press, 2003. 336 p.
   Bibliography: p. 271-310.
   TX714.N52 2003

Massachusetts Woman’s Christian Temperance Union cuisine: a compilation of valuable recipes known to be reliable together with reports, constitution, by-laws, etc. Boston, E. B. Stillings & Co., 1878. 128 p.

Martha Washington’s Booke of Cookery. Transcribed by Karen Hess with historical notes and copious annotations. New York, Columbia University Press, 1981. 518 p.
   Transcription of A booke of cookery and A booke of sweetmeats, a manuscript owned by Martha Washington.

Men in aprons. “If he could only cook.” By Lawrence A. Keating. New York, M. S. Mill Co., Inc., 1944. 186 p.

The Migrant’s table: meals and memories in Bengali-American households. By Krishnendu Ray. Philadelphia, Temple University Press, c2004. 241 p.
   GT2853.U5R39 2004

Miriam’s kitchen: a memoir. By Elizabeth Ehrlich. New York, Viking, 1997. 370 p.
    E184.J5E337 1997

Miss Beecher’s housekeeper and heathkeeper: containing five hundred recipes for economical and healthful cooking. New York, Harper & Bros., 1873. 482 p.

Miss Parloa’s new cook book: a guide to marketing and cooking. Boston, Estes and Lauriat, 1881. 430 p.

Mother Hubbard’s cupboard: published by The Young Ladies’ Society, First Baptist Church, Rochester, N. Y. Rochester, NY, E. R. Adrews, Printer and Bookbinder, 1880. 84 p.

Mrs. Beeton’s all-about cookery, with over 2,000 practical recipes. New ed. London, Ward, Lock, 1923.
640 p.  
    TX717.B43 1923

Mrs. Crowen’s American lady’s cookery book, comprising every variety of information for ordinary and holiday occasions and containing over 1200 original receipts. New York, Dick & Fitzgerald, c1866. 480 p.

Much depends on dinner: the extraordinary history and mythology, allure and obsessions, perils and taboos, of an ordinary meal. By Margaret Visser. New York, Grove Press, c1986. 351 p.
   GT2860.V57 1987

Near a thousand tables: a history of food. By Felipe Fernandez-Armesto. New York, The Free Press, c2002. 258 p.
   TX353.F437 2002

The New wolf in chef’s clothing: the picture cook and drink book for men. By Robert H. Loeb. Chicago, Follett Pub. Co., 1958. 124 p.
   TX652.L55 1958

New York Times cook book. Edited by Craig Claiborne. New York, Harper, 1961. 717 p.

1001 ways to please a husband. By Myra Waldo. Princeton, NJ, Van Nostrand, 1958. 307 p.

The Ordeal of Elizabeth Vaughan: a wartime diary of the Philippines. Edited by Carol M. Petillo. Athens, University of Georgia Press, c1985. 312 p.

Original 1896 Boston Cooking-School cook book. By Fannie Merritt Farmer. With a new introduction by Janice (Jan) Bluestein Longone. Mineola, NY, Dover Publications, c1997. 567 p.
   TX715.F234 1997
   Originally published in Boston by Little, Brown, 1896 under title: The Boston Cooking-School cook book.

Our man in the kitchen, a superb new cook book. By Hyman Goldberg. New York, Odyssey Press, 1964. 386 p.

The Oxford encyclopedia of food and drink in America. Edited by Andrew F. Smith. Oxford, New York, Oxford University Press, c2004. 2 v.
   TX349.E45 2004 <SciRR>

Paradox of plenty: a social history of eating in modern America. By Harvey Levenstein. Berkeley, University of California Press, c2003. 353 p.
    GT2853.U5L47 2003

The Peerless cook book: valuable receipts for cooking; compact and practical. By Mrs. D. A. Lincoln. Boston, Little Brown & Co., 1886. 128 p.

Perfection salad: women and cooking at the turn of the century. By Laura Shapiro. New York, Modern Library, c2001. 274 p. TX173.S44 2001

Picture cook book. New York, Time-Life Books, 1958. 292 p.

Pots and pants: man’s answer to women’s lib, a cook book for men. By Donald Kilbourn. London, Luscombe, Mitchell Beazley, 1974. 155 p.

Private Mary Chesnut: the unpublished Civil War diaries. Edited by C. Vann Woodward and Elisabeth Muhenfield. New York, Oxford University Press, 1984. 292 p.
   E487.C525 1984

Prohibition punches: a book of beverages. By Mrs. Roxana B. Doran. Philadelphia, Dorrance & Co., c1930. 93 p.

Rare bits: unusual origins of popular foods. By Patricia Bunning Stevens. Athens, Ohio University Press, c1998.
321 p.
   Bibliography: p. 309-312.
   TX714.S7812 1998

Recipes for reading: community cookbooks, stories, histories. Edited by Anne L. Bower. Amherst, University of Massachusetts Press, c1997. 271 p.
   TX652.R377 1997

Recipes out of Bilibid. Collected by Col. H. C. Fowler, U.S.A. Compiled and tested by Dorothy Wagner. New York, George W. Stewart, Publisher, c1946. 81 p.

Revolution at the table: the transformation of the American diet. By Harvey A. Levenstein. New York, Oxford University Press, 1988. 275 p.
   GT2853.U5L48 1988

Sallets, humbles & Shrewsbery cakes: a collection of Elizabethan recipes adapted for the modern kitchen. By Ruth Anne Beebe. Boston, David R. Godine, c1976. 92 p.

Sara’s table: “keeping house” in Ohio, 1800-1950. By Lorle Porter. Zanesville, OH, New Concord Press, c2001.
176 p.
   TX145.P667 2001

Saucepans and the single girl. By Jinx Morgan and Judy Perry. Garden City, NY, Doubleday, 1965. 188 p.
   TX715.K86 1965

Savory suppers & fashionable feasts: dining in Victorian America. By Susan Williams. New York, Pantheon Books in association with the Strong Museum, c1985. 335 p.
   TX715.W7293 1985

Science in the kitchen: a scientific treatise on food substances and their dietetic properties together with a practical explanation of the principles of healthful cookery and a large number of wholesome recipes. By Mrs. E. E. Kellogg. Battle Creek, MI, Health Publishing Company, 1892. 573 p.

600 selected recipes. By Juliet Corson and others. Chicago, N. K. Fairbank & Co., ca. 1893. 131 p.

She cooks to conquer. By Robert H. Loeb. New York, W. Funk, 1952. 121 p.

A Slice of life: contemporary writers on food. Edited by Bonnie Marranca. Woodstock, NY, Overlook Duckworth, c2003. 424 p.
    TX631.S56 2003

Spoonbread and strawberry wine: recipes and reminiscences of a family. By Norma Jean and Carole Darden. New York, Doubleday, 1994. 333 p.
   TX715.D222 1994

The Stag cook book. By Carol Mac Sheridan. New York, George H. Doran Company, c1922. 197 p.

Stand facing the stove: the story of the women who gave America The Joy of cooking. By Anne Mendelson. New York, Henry Holt, c1996. 474 p.
   TX649.A1M46 1996

The Taste of America. By John L. Hess and Karen Hess. New York, Grossman Publishers, a division of the Viking press, 1977. 384 p.
   TX353.H47 1977

Tender at the bone: growing up at the table. By Ruth Reichl. New York, Random House, c1988. 282 p.
   TX714.R444 1998

That man in the kitchen: how to teach a woman to cook. By Malcolm LaPrade. Boston, Houghton Mifflin Company, 1946. 244 p.

A Thousand ways to please a husband with Bettina’s best recipes: the romance of cookery and housekeeping. By Louise Bennett Weaver and Helen Cowles Le Cron. New York, Britton Publishing Co., c1917. 479 p.

A Thousand years over a hot stove: a history of American women told through food, recipes, and remembrances. By Laura Schenone. New York, W. W. Norton, c2003. 412 p.
   TX645.S34 2003

Through the kitchen window: women explore the intimate meanings of food and cooking. Edited by Arlene Voski Avakian. Oxford, New York, Berg, 1997, 2005. 315 p.
   TX355.5.T47 2005

The Times’ recipes: information for the household reprinted, by authorization, and carefully revised and indexed, from the New York Times. New York, The American News Co., 1876. 109 p.

Toll House cook book. By Ruth Wakefield. New ed., completely rev. Boston, Little, Brown, 1953. 381 p.
    TX715.W17 1953
   Previous editions published under title Toll House tried and true recipes.

Tough guys don’t dice: a cookbook for men who can’t cook. By James A. Thorson. New York, Morrow, c1989. 188 p.
   TX652.T463 1989

Trader Vic’s helluva man’s cookbook. By Victor J. Bergeron and Shirley Sarvis. Garden City, NY, Doubleday, 1976. 168 p.

Trader Vic’s kitchen kibitzer. By Trader Vic. Garden City, NY, Doubleday, 1952. 223 p.
   TX652.B45200 dishes for men to cook. By Arthur Herman Deute. New York, M. Barrow & Company, Inc., 1944. 254 p.

Two “loaf-givers” or a tour through the gastronomic libraries of Katherine Golden Bitting and Elizabeth Robins Pennell. By Leonard N. Beck. Washington, Library of Congress, 1984. 223 p.
   Z5776.G2B4 1984

Vibration cooking or the travel notes of a Geechee girl. By Vertamae Smart-Grosvenor. Garden City, NY, Doubleday, 1970. 190 p.

The Virginia house-wife. By Mary Randolf. A facsimile of the first edition, 1824, along with additional material from the editions of 1825 and 1828, thus presenting a complete text. With historical notes and commentaries by Karen

Hess. Columbia, University of South Carolina Press, c1984. 370 p.
   TX715.R215 1884

We are what we eat: ethnic food and the making of Americans. By Donna R. Gabaccia. Cambridge, MA, Harvard University Press, 1998. 278 p.
   GT2583.U5G33 1998

The White House cook book: cooking, toilet and household recipes, menus, dinner-giving, table etiquette, care of the sick, health suggestions, facts worth knowing, etc., etc., the whole comprising a comprehensive cyclopedia of information for the home. By F. L. Gillette. S.l., Media Services, 2003. 530 p.
   ST&B collection
   Reproduction of the 1887 edition, originally published by the Werner Company, Chicago.

Why we eat what we eat: how the encounter between the New World and the Old changed the way everyone on the planet eats. By Raymond Sokolov. New York, Summit Books, c1991. 254 p.
   TX631.S65 1991

Wolf in chef’s clothing: the picture cook and drink book for men. By Robert H. Loeb. Chicago, Wilcox & Follett, 1950. 123 p.

The Working girl must eat. By Hazel Young. Rev. ed. Boston, Little Brown and Company, 1944. 213 p.
   TX715.Y56 1944

The World on a plate: a tour through the history of America’s ethnic cuisines. Boulder, CO, Westview Press, c2003. 196 p.
   TX353.D433 2003

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