This is a guide to finding library and other resources on the interdisciplinary subject of gastronomy

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Subject Headings

Relevant subjects for books may include but are not limited to:

  • beverages
  • cooking
  • cooking social aspects
  • eating philosophy
  • dinners and dining
  • drinking customs
  • food consumption
  • food habits
  • food habits cross-cultural studies
  • food  habits moral and ethical  aspects
  • food history
  • food in art
  • food in literature
  • food in popular culture
  • food  industry and trade moral and ethical aspects
  • food marketing
  • food preferences
  • food psychological aspects
  • food relief
  • food religious aspects
  • food social aspects
  • food symbolic aspects
  • food supply
  • food writing
  • gastronomy
  • heritage tourism
  • hunger
  • junk food
  • kitchens social aspects
  • nutrition policy
  • obesity in mass media
  • obesity social aspects
  • prehistoric peoples food
  • right to food
  • traditional ecological knowledge
  • vegetarianism  social aspects

Databases & Full Text Sources

Reference Works

An A-Z of Food and Drink.


Alcohol in Popular Culture: An Encyclopedia. 2010.

“This encyclopedia presents an overview of the entire history of alcohol in America from the first colonies to present day, focusing on the often-marginalized and pop culture aspects of alcohol use and misuse. Entries illuminate topics such as the favorite alcoholic beverages in America; how they are manufactured; the role of alcohol in everyday life, special events, and across history; the impacts of alcohol consumption on society and health; and much more. Connections and influences from outside the United States are also considered for some topics.” Mugar Ref. X HV5017 A435 2010

The Business of Food: Encyclopedia of the Food and Drink Industries. 2007.

“The business of food and drink is for better and worse the business of our nation and our planet, and to most consumers how it works remains largely a mystery. This encyclopedia takes readers as consumers behind the scenes of the food and drink industries. The contributors come from a wide range of fields, and the scope of this encyclopedia is broad, covering from food companies and brands to the environment, health, science and technology, culture, finance, and more. The more than 150 essay entries also cover those issues that have been and continue to be of perennial importance. Historical context is emphasized and the focus is mainly on business in the United States.” Pardee Reference HD9000.5 .B875 2007

The Cambridge World History of Food. 2 vols. 2000.

Collection of essays on the history of food from prehistoric times to the present. Mugar Ref. X TX353 C255 2000

Countries and Their Cultures. 4 vols. 2001.

Encyclopedia of national customs, lifestyles, and beliefs for 200+ countries. Includes “food in daily life” and “food at ceremonial occasions.” Mugar GN307 C68 2001

A Cultural History of Food. 6 vols. 2012.

A Cultural History of Food presents an authoritative survey from ancient times to the present. This set of six volumes covers nearly 3,000 years of food and its physical, spiritual, social and cultural dimensions.” Mugar Ref. X GT2850 C8528 2012.

Culinary Biographies: A Collection of the World’s Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today. 2006.

Biographical dictionary of culinarians spanning history from the 6th century B.C. (Pythagoras) to the 21st century (Julia Child). There are categorical and geographical indexes and a list of significant culinary texts and their authors. Mugar Ref. X TX649 A1 C85 2006

A Dictionary of Food and Nutrition.


Encyclopedia of American Social History. 3 vols. 1993.

Lengthy essays on topics such as “agriculture” and “foodways.” Mugar HN57 E58 1993

Encyclopedia of Cultural Anthropology. 4 vols. 1996 .

Topics such as “food and diet” are included among the 340 articles on methods, perspectives, and concepts of cultural anthropology. Mugar GN307 E 52 1996

Encyclopedia of Food and Culture. 3 vols. 2003.

Contains 600 signed articles by food historians, anthropologists, chefs and bakers, food stylists, and specialists in the culinary arts on the role of food in different cultures throughout time and in all parts of the world. Baby food, Betty Crocker, fasting and abstinence, cannibalism, food security, obesity, nutraceuticals, Ramadan, and Rome and the Roman empire are just a few of the topics covered. Mugar Ref. X GT2850 E53 2003

Encyclopedia of Jewish Food. 2010.

“A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions,” this work includes more than 650 entries and 300 recipes. Mugar Ref X TX24 M31947 2010

Encyclopedia of Junk Food and Fast Food. 2006.

From “A&W Root Beer” to “Yum! Brands, Inc.,” the 250+ entries cover such topics as bakery goods, companies and corporations, fast food, health and nutrition, issues and special topics (e.g., boycotts, globalization), and people. The volume includes an introductory essay, a chronology, a glossary, and a selected bibliography. Mugar Ref. X TX370 S63 2006

Encyclopedia of Kitchen History. 2004.

A to Z overview of the cultural history of kitchens. Entries include foods, tools, appliances, inventors, cookbook authors, and types of kitchens. Baby food, Clarence Birdseye, chopsticks, Escoffier, Sylvester Graham, kosher kitchens, microwaving, prison kitchens, and Roman cookery are examples of the nearly 300 topics. Mugar Ref. X TX653 S57 2004

Encyclopedia of North American Eating and Drinking Traditions, Customs, and Rituals. 1996.

From “after-dinner drinks” to “zucchini bread,” this encyclopedia covers foods, beverages, events, eating and drinking establishments, and special occasions. Mugar Ref. X GT2853 U5 G39 1996

Encyclopedia of Taboos. 2000.

Guide to taboos, examining their meaning, use, and importance in economics, politics, religion, and society. Mugar Ref. X GN471.4 H65 2000


 Food and Drink in American History: A “Full Course” Encyclopedia. 3 vols. 2013.

“This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents.” Mugar Ref. X TX349 .F5716 2013


The Food Chronology. 1995.

Chronology of food-related events from prehistoric times to the present. Covers some 50 fields, including art, economics, politics, and religion. Mugar Ref. X TX355 T72 1995

Food in the Ancient World from A to Z. 2003.

Dictionary of terms on classical Mediterranean, Near Eastern, and Greek and Roman food, drink, wine, and dining, to AD 500. Mugar Ref. X GT2853 G8 D35 2003

Foods & Nutrition Encyclopedia. 2 vols. 1994.

Covers all aspects of food, nutrition, and health. Mugar TX349 F575 1994 Storage: Use Request Form.


Note: Mugar GT2850 .T48 2008

Guide to Cheeses of the World. 2005.

Guide to 1200 cheeses of the world, arranged by cheese family. Mugar Ref. X TX382 B28 2005.

Historical Dictionary of Indian Food. 2002.

Draws on anthropology, archaeology, botany, genetics, and literature to situate Indian food in time and place. Mugar Ref. X TX724.5 I4 A25 2002

International Encyclopedia of the Social & Behavioral Sciences. 26 vols. 2001.

Contains authoritative articles in the social and behavioral sciences. Topics include “food in anthropology,” and “food production, origins of.” Mugar Ref. X H41 I58 2001.

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia. 1988.

The world’s most famous culinary reference book, this work “covers every aspect of cookery: the history and traditions of foods and eating; biographies of important chefs and people who have made an impact on the world of gastronomy; cooking terms; culinary techniques …. and more than 3,800 classic recipes.” Mugar Ref. X TX349 L365 2009

Native American Food Plants: An Ethnobotanical Dictionary. 2010.

“Based on 25 years of research that combed every historical and anthropological record of Native American ways, this unprecedented culinary dictionary documents the food uses of 1500 plants by 220 Native American tribes from early times to the present.”  Mugar QK98.5 .N57 M64 2010.

The New Encyclopedia of Southern Culture. Volume 7: Foodways. 2007.

From “funeral food and and cemetery cleaning” to “grits” and from “Cajun foodways” to “spoonbread,” the entries in this volume “document and showcase southern foodstuffs and cookery, not to mention southern cooks and eaters.” Mugar Ref. X F209 N47 2006 v.7

Nitty Grits. International Culinary Dictionary.


Oxford Companion to Food. 1999.

Dictionary of 2,650 entries on foods, national and regional cuisines, food preparation, culinary terms, cookbooks, and the role of food in culture and religion. Mugar Ref. X TX349 D36 1999

The Oxford Companion to Italian Food. 2007.

Contains 900+ articles on all aspects of Italian food from ancient times to the present. Consult the entries by subject section or the index. Mugar Ref. X TX723 R5265 2007

The Oxford Encyclopedia of Food and Drink in America. 2nd ed. 3 vols. 2013.

“The second edition of The Oxford Encyclopedia of Food and Drink in America thoroughly updates the original, award-winning title, while capturing the shifting American perspective on food and ensuring that this title is the most authoritative, current reference work on American cuisine. In over 1,400 entries, this new edition of The Oxford Encyclopedia of Food and Drink in America reflects the many changes in American food consciousness during the twenty-first century.” Mugar Ref. X TX349 E45 2013

Routledge Encyclopedia of Social and Cultural Anthropology. 2nd ed. 2010.

Contains 275 substantive entries on key anthropological themes and ideas; brief biographies of 300+ leading figures in anthropology; and a glossary of more than 600 key terms. Mugar Ref. X GN307 R68 2010.


The Atlas of Food: Who Eats What, Where, and Why. 2008.

The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—it offers a concise overview of today’s food and farming concerns.” Mugar Ref. X HD9000.5 .M52 2008b.


Food Access Research Atlas.


Food Environment Atlas.



Bibliography of New Orleans Cookbooks.


Concordance of English Recipes: Thirteenth Through Fifteenth Centuries. 2006.

Concordance of recipes in England from the 13th through 15th centuries, taken from published collections of culinary recipes Mugar Ref. X TX717 H543 2006.

Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949. 2008.

“A definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years.” Mugar Ref. X TX715 D775 2008.

Delaware Cooks: A Selection of Cookbooks Published in Delaware, University of Delaware Library, Special Collections Department.


Historical Source Materials on American and World Baking. 1993.


Human Food Uses: A Cross-cultural, Comprehensive Annotated Bibliography. 1981.

Contains 9,000+ entries to published and unpublished works worldwide on food use in human culture. Mugar GT2855 F74 . A 1983 supplement includes 4,000 additional entries. Mugar GT2855 F74 Suppl

Hunger and Food Assistance: A Selected Bibliography. 2012.


Presidential Food: Selected Resource Guide, Library of Congress.


World Food Habits Bibliography: Resources for the Anthropological Study of Food Habits.


Journals and Magazines

Did you know you can search thousands of journals at the same time? Just use the appropriate database.

Menu Collections


Cookbook Collections & Libraries




Food-Related Museums and Exhibits

For a more detailed list of museums and collections with a focus on food, beverages, containers, dishes, appliances or utensils, see the Museum Directory maintained at Food History News.