My food history library

I currently own 10 books on food history, where a few of them are cookbooks from the time period. My mom just gifted me three more from her collection. There is a good mix of books in Danish and in English. I thought it would be fun and useful to have a list of the books I own. I also borrow everything I can think of from my local library via inter-library loans. I love libraries! I got quite a few of those books on my wish list this year.

The books on food history

1. Food: A Culinary History from Antiquity to the Present (European Perspectives) by Jean-Louis Flandrin, Massimo Montanari & Albert Sonnenfeld
2. Mad, drikke og tobak 1800-35 – forbrugsmønstre, kultur og diskurser
   by Ole Hyldtoft

Cookbooks about historic periods for modern cooks

1. Traditionsrige retter by Else-Marie Boyhus
2. The Medieval Cookbook by Maggie Black. Read my review
3. An Early Meal – a Viking Age Cookbook & Culinary Odyssey by Daniel Serra & Hanna Tunberg. Read my review
4. The Classical Cookbook by Andrew Dalby &Sally Grainger. Read my review
5. Bålmad for moderne vikinger by Karin Collstrup. Read my review
6. Mit vilde vikingekøkken by Jim Lyngvild. Read my review

Cookbooks from the time period

1. Ældste Danske Koge Bog by Anna Wecker, 1648 (german 1598)1The oldest danish printed cookbook is a 1616 translation of her german cookbok “Ein Köstlich new Kochbuch” from 1598.  My copy is a photographic print of the original 1648 cookbook, which has around 100 of the German recipes, which is but a fraction of the original book.
2. Madam Mangor’s kogebog by Anna Marie Mangor, 18902Originally published in 1838, but my version is based on the 1890 version of the book.