The following works were especially helpful in the production of this special millennium section:
“The Columbia History of the 20th Century.” Richard W. Bulliet, editor; Columbia University Press, 1998.
“Everyday Life Through the Ages.” Michael Worth Davison, editor; Reader’s Digest, 1992.
“It Started in Eden: How the Plant-Hunters and the Plants They Found Changed the Course of History.” Bertha S. Dodge; McGraw-Hill, 1979
“Food: A Culinary History from Antiquity to the Present.” Jean-Louis Flandin and Massimo Montanari, editors; Columbia University Press, 1999.
“Seeds of Change: The Story of Cultural Exchange after 1492.” Sharryl Davis Hawke and James E. Davis; Addison-Wesley, 1992.
“The Year 1000.” Robert Lacey and Danny Danziger; Little, Brown, 1999.
“A World Lit Only By Fire: The Medieval Mind and the Renaissance: Portrait of an Age.” William Manchester; Little, Brown, 1992.
“Hearth & Home: A History of Material Culture.” Norman J.G. Pounds; Indiana University Press, 1989.
“Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants.” Wolfgang Schivelbusch; Vintage, 1993
“The Everlasting Pleasure: The Rich and Savory Story of American Cooks, Kitchens and Cookery from 1565 to the year 2000.” Kathleen Ann Smallzried; Appleton-Century-Crofts, 1956.
“Food in History,” Reay Tannahill; Three Rivers Press, 1995.
“Lot’s Wife: Salt and the Human Condition,” Sallie Tisdale; Holt, 1988.
“A History of Food,” Maguelonne Toussaint-Samat; Blackwell, 1993.
“Seeds of Change: A Quincentennial Commemoration,” Herman J. Viola and Carolyn Margolis, editors; Smithsonian Institution Press, 1991.
