Here it goes:
Bacon, A Love Story: a salty survey of everybody's favorite meat by Heather Lauer
Banana: the fate of the fruit that changed the world By Dan Koeppel
Beans: a history by Ken Albala
Better Than Homemade: amazing food that changes the way we eat by Carolyn Wyman
Beer & Food: an American history by Bob Skilnik
The Big Oyster: history on the half shell by Mark Kurlansky
The Billionaire's Vinegar: the mystery of the world's most expensive bottle of wine by Benjamin Wallace
Bittersweet: the story of sugar by Peter Macinnis
Champagne: how the world's most glamorous wine triumphed over the world and hard times by Don Kladstrup
Chocolate: a bittersweet saga of dark and light by Mort Rosenblum
Cod: a biography of the fish that changed the world by Mark Kurlansky
Coming Home to Eat: the pleasures and politics of local food by Gary Paul Nabhan
Cookoff: recipe fever in America by Amy Sutherland
Consider the Eel: a natural and gastronomic history by Richard Schweid
Curry: a tale of cooks and conquerors by Lizzie Collingham
Dangerous Tastes: the story of spices by Andrew Dalby
Devils Cup: a history of the world according to coffee by Stewart Lee Allen
Diet For a Dead Planet: how the food industry is killing us by Christopher D. Cook
Don't Eat This Book: fast food and the supersizing of America by Morgan Spurlock
Eat Your Heart Out: who really decides what ends up on your plate? by Felicity Lawrence
An Edible History of Humanity by Tom Standage
Food Fray: inside the controversy over genetically modified food by Lisa H. Weasel
The Food of a Younger Land by Mark Kurlansky
The History of Dinner: the origins, evolution, eccentricities, and meaning of table manners by Margaret Visser
The Hive: the story of the honeybee and us by Bee Wilson
How We Eat: appetite, culture, and the psychology of food by Leon Rappoport
Hungry Town: a culinary history of New Orleans by Tim Fitzmorris
In the Devil's Garden: a sinful history of forbidden food by Stewart Lee Allen
Ladyfingers and nun's Tummies: a lighthearted look at how foods got their names by Martha Barnette
A Nation of Farmers: defeating the food crisis on American soil by Sharon Astyk
The Omnivore's Dilemma: a natural history of four meals By Michael Pollen
The Potato: how the humble spud rescued the Western world by Larry Zuckerman
A Revolution in Taste: the rise of French cuisine by Susan Pinkard
The Rituals of Dinner by Margaret Visser
Salt: A world history by Mark Kurlansky
Siren Feasts: a history of food and gastronomy in Greese by Andrew Dalby
Spice: the history of a temptation by Jack Turner
Sugar: a bittersweet history by Elizabeth Abbott
Swindled: from poison sweets to counterfeit coffee-the dark history of the food cheats by Bee Wilson
A Thousand Years Over a Hot Stove by Laura Schenone
The True History of Chocolate by Sophie D. Coe
The Way We Eat: why our food choices matter by Pete Singer
Why Some Like it Hot: food genes and cultural diversity by Gary Paul Nabhan
