Resources: Books

In addition to the titles in the Restaurant.org Store, we've partnered with Amazon.com to bring you a wide range of books about what it takes to run a restaurant.

• Starting a Restaurant	• General Business and Financing Guides	• Starting a bar
• Management	• Service	• Restaurant Design
• Restaurant marketing	• Food safety	• Catering
• Franchising	• Restaurant/food history	• Food dictionaries/encyclopedias
• Restaurant careers

"Restaurant/food history" books on Amazon.com

Feasting and Fasting with Lewis and Clark: A Food and Social History of the Early 1800s
Leandra Zim Holland Emigrant, MT: Old Yellowstone Publishing, Inc., 2003

Cuisine and Culture: A History of Food and People
Linda Civitello Hoboken, NJ: John Wiley & Sons, 2003

Car Hops and Curb Service: A History of American Drive-In Restaurants, 1920-1960
Jim Heimann San Francisco: Chronicle Books, 1996

The Invention of the Restaurant: Paris and Modern Gastronomic Culture
Rebecca L. Spang Cambridge, MA: Harvard University Press, 2001

America Eats Out
John F. Mariani New York: William Morrow & Company, 1991

Just Heat it and Eat It: Convenience Foods of the '40s-60s
Adeena Sussman Portland, OR: Collectors Press, 2006

The Hotel & Restaurant Business. 6th ed.
Donald E. Lundberg New York: John Wiley & Sons, 1994

The Complete Hamburger: The History of America's Favorite Sandwich
Ronald L. McDonald Secaucus, NJ: Birch Lane Pr., 1997

Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past
Sidney W. Mintz Boston: Beacon Pr, 1996

The Art of Dining: A History of Cooking & Eating
Sara Paston-Williams New York: Harry N. Abrams, 1994

Fast Food: Roadside Restaurants in the Automobile Age
John A. Jakle and Keith A. Sculle Baltimore, MD: Johns Hopkins University Press, 2002

Feast: A History of Grand Eating
Roy Strong Orlando, FL: Harcort, 2003

Food in History (Revised ed.)
Reay Tannahill New York: Three Rivers Press, 1995

Near a Thousand Tables: A History of Food
Felip Fernandez-Armesto New York: Free Press, 2003

Food: A Culinary History from Antiquity to the Present
Ed. Flandrin, Montanari, and Sonnenfeld New York: Penguin Books, 2000

Escoffier: The King of Chefs
Kenneth James London: Hambledon & London, 2003