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Books by Our Members and Speakers

The Oxford Encyclopedia of Food and Drink in America, many members served as editors and writers under the general editor, a frequent speaker, Andrew F. Smith.

Culinary Biographies, by Alice Arndt.

Keeping House: Women's Lives in Western Pennsylvania 1790-1850, and Pickles and pretzels: Pennsylvania's world of food, by Virginia K. Bartlett

From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston,by Linda Bassett

Heirloom Baking with the Brass Sisters , by Marilyn and Sheila Brass

Great Italian American Food in New England: History, Traditions & Memories, by John F. Carafoli

Eating as I Go; Scenes from America and Abroad by Doris Friedensohn

From Hardtack to Home Fries, by Barbara Haber.

The Way We Cook: Recipes from the New American Kitchen,by Sheryl Julian and Julie Riven.
See all 4 books in the Sheryl Julian author index.

Hunger Report 1995: The Alan Shawn Feinstein World Hunger Program, Brown University, Providence, Rhode Island by Ellen Messer

Saltwater Foodways, and Food History News, by Sandra L. Oliver.

Just Two More Bites! Helping Picky Eaters Say Yes to Food by Linda Piette, MS, RD .

Of Sugar and Snow: A History of Ice Cream Making, Jeri Quinzio, University of California Press (May, 2009)

Ice cream: The Ultimate Cold comfort, Jeri Quinzio, Brick Tower Books (December 25, 2006) Also see Jeri's Book Index on Amazon

Chef's Companion: A Culinary Dictionary, and Feast of Fruits, by Elizabeth Riely

Untangling My Chopsticks, by Victoria Abbott Ricciardi.

Dinner For Dickins: The Culinary History Of Mrs Charles Dickens' Menu Books, by Susan M. Rossi-Wilcox

Real American Food: A Culinary Tour of the United States, [Burt Wolf co-author], and The Encyclopedia of Junk Food and Fast Food, and The Turkey: An American Story or see a list of all of his books at his website Andrew F. Smith.

Savoring the Past, by Barbara Ketcham Wheaton and Bibliography of Culinary History Food Resources in Eastern Massachusettes: Food Resources in Eastern Massachusetts by Barbara Ketcham Wheaton (Author, Editor), Patricia M. Kelly (Author, Editor)

Apples of Gold in Settings of Silver; Stories of Dinner As a Work of Art, by Carolin C. Young

The American History Cookbook, and The American Ethnic Cookbook for Students, by Mark H. Zanger.


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Copyright © 2018 by Culinary Historians of Boston. Button images adapted from from Miss Parloa's Kitchen Companion (1887), The New Franklin Primer and First Reader (1885), and St. Nicholas magazine, March 1877.