ABSTRACT
No more than 10 cookbooks per food section follow as do several multieth nic cookbooks. The ones selected have typical recipes, a glossary in many cases, additional historical or ethnic background information, and other types of valuable information that may be helpful. Consult them and the References and Recommended Readings listings above, your library and its interlibrary loan services, internet sources, book dealers, knowledgeable individuals, asso ciations such as The Association for the Study of Food and Society, city culi nary historian organizations such as the Culinary Historians of New York, Boston, or Ann Arbor for other materials.
