Beard, James. Beard on Bread. New York: Alfred A. Knopf, 1973

Brown, Edward Espe. The Tassajara Bread Book. Boulder, Colorado: Shambala, 1970.

Claiborne, Craig. The New York Times Cook Book. New York: Harper & Row, 1961.

Graham, Sylvester. A Treatise on Bread, and Bread-making. Boston: Light & Stearns, 1837.

Hale, Sarah Josepha. The Good Housekeeper, or, The Way To Live Well and the Be Well While We Live, Obtaining Directions for Choosing and Preparing Food in Regard to Health, Economy, and Taste. Boston: Weeks, Jordan, and Company, 1839.

Judson, Helena, ed. Light Entertaining: a Book of Dainty Recipes for Special Occasions. New York: Butterick Publishing Company, 1910.

A Lady. American Domestic Cookery, Formed on the Principles of Economy, for the Use of Private Families, by an Experienced Housekeeper, Illustrated by Nine Engravings, to Which is Added the Complete Family Brewer. New-York: E. Duyckinck, 68 Water Street, 1823.

Rosso, Julee and Lukins, Sheila with Michael McLaughlin. The Silver Palate Cookbook. New York: Workman, 1982.

Schwartz, Arthur. New York City Food. New York: Stewart, Tabori & Chang, 2004.

Telford, E.P. and M.A. Armington. The Evening Telegram Cook Book. New York: Cupples & Leon, 1908.

Social History of Food

Belasco, Warren J. Appetite for Change: How the Counterculture Took on the Food Industry 1966-1988. New York: Pantheon, 1989.

Belasco, Warren. Meals to Come: a History of the Future of Food. Berkeley and Los Angeles: University of California Press, 2006.

Bobrow-Strain, Aaron. White Bread: A Social History of the Store-bought Loaf. Boston: Beacon Press, 2012.

Innes, Sherrie E. Dinner Roles: American Women and Culinary Culture. Iowa City: University of Iowa Press, 2001.

Kamp, David. The United States of Arugula: How We Became a Gourmet Nation. New York: Broadway, 2006.

Levenstein, Harvey. Paradox of Plenty: a Social History of Eating in Modern America. Berkeley and Los Angeles: University of California Press, 2003.

Levenstein, Harvey. Revolution at the Table: the Transformation of the American Diet. Berkeley and Los Angeles: University of California Press, 2003.

Lohman, Sarah. Eight Flavors: The Untold Story of American Cuisine. New York: Simon & Schuster, 2016.

Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. Chicago: University of Chicago Press, 1995.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New York: The Modern Library, 2001.

Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Penguin, 2004.

Ziegelman, Jane. 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement. New York: Harper, 2010.