This page brings together free online books, topic searches and Open Access resources related to food, cooking, nutrition, culinary traditions, agriculture, and the cultural history of eating. The materials range from older public domain works to modern scholarly studies.
The Topics section below helps readers find books and documents within the huge Internet Archive collection, which includes periodicals and other materials, from older historical works to recent publications. Each topic link generates an Internet Archive search focused on that subject. Browsing the topics and selecting those of interest is usually easier and more effective than searching Internet Archive directly.
The section below Topics provides links to related modern Open Access books. See that section for more information.
Topics – Food Books and Food Industry Books
The topic links below lead to Internet Archive search results related to food, nutrition, and the food industry. Each link opens a books-and-documents search focused on a particular topic.
Search results generally include fully readable books, periodicals, and other documents. For some subjects, Internet Archive also contains other media, such as images, audio, or video files. These can be selected from the media options above the search results. Filters on the left side of Internet Archive pages can help narrow search results by year, language, or related subjects.
Food Books
- Acorns as food
- Agar as food
- Algae as food
- Ambient foods
- Animals – Food
- Aquatic plants as food
- Artificial foods
- Baby foods
- Baked products
- Beer tasting
- Beverages
- Bread
- Canned foods
- Canning and preserving
- Cassava as food
- Cereals as food
- Cheese tasting
- Chemical preservatives
- Chlorella as food
- Chocolate
- Cider tasting
- Classification – Books – Food
- Coffee tasting
- Cold storage
- Coloring matter in food
- Condiments
- Confectionery
- Convenience foods
- Corn as food
- Courts and courtiers – Food
- Dietetic foods
- Dried foods
- Edible birds’ nests
- Eggs as food
- Enriched foods
- Ethnic food
- Fair trade foods
- Farm produce
- Fermented foods
- Fish meal as food
- Flax as food
- Flour as food
- Food – Caloric content
- Food – Composition
- Food – Early works to 1800
- Food – Encyclopedias
- Food – Fat content
- Food – Folklore
- Food – Gluten content
- Food – Microbiology
- Food – Packaging
- Food – Pasteurization
- Food – Preservation
- Food – Protein content
- Food – Quality
- Food – Shelf-life dating
- Food – Toxicology
- Food – Transportation
- Food – Vitamin content
- Food additives
- Food adulteration and inspection
- Food allergy
- Food and wine pairing
- Food contamination
- Food cooperatives
- Food crops
- Food crops
- Food festivals
- Food handling
- Food intolerance
- Food law and legislation
- Food mixes
- Food of animal origin
- Food poisoning
- Food preferences
- Food presentation
- Food preservatives
- Food prices
- Food processing
- Food relief
- Food science
- Food service
- Food spoilage
- Food stamps
- Food substitutes
- Food supply
- Food tourism
- Food waste
- Food writing
- Food – Cooling
- Food – Drying
- Fried food
- Frozen foods
- Fruit
- Functional foods
- Genetically modified foods
- Government purchasing of food
- Grain
- Groceries
- Halal food
- Hay as food
- Honey as food
- Irradiated foods
- Junk food
- Kosher food
- Legumes as food
- Local foods
- Lupines as food
- Manna
- Marine algae as food
- Microwave food products
- Milk as food
- Natural foods
- Nutrition
- Nuts
- Oats as food
- Operational rations (Military supplies)
- Photography of food
- Pickled foods
- Plant proteins as food
- Pollen as food
- Poultry as food
- Precooked foods
- Precooling
- Prehistoric peoples – Food
- Processed foods
- Radiation preservation of food
- Raw foods
- Refrigerated foods
- Salting of food
- Seeds as food
- Smoked foods
- Smoking of food
- Snack foods
- Sorghum as food
- Soyfoods
- Spices
- Straw as food
- Stuffed foods (Cooking)
- Sugar
- Survival and emergency rations
- Tea tasting
- Turtles as food
- Vegetables
- Vegetarian foods
- Vitamins
- Wild foods
- Wine tasting
- Yams as food
Food Industry and Trade Books
- Artificial foods industry
- Baby foods industry
- Baked products industry
- Bakery equipment and supplies industry
- Beverage industry
- Candy industry
- Canned foods industry
- Carbohydrates, Refined
- Cereal products industry
- Chewing gum industry
- Coated foods industry
- Condiment industry
- Copackers (Food industry)
- Dairy processing
- Dairy products industry
- Dried food industry
- Edible snails industry
- Ethnic food industry
- Fat substitutes industry
- Flour industry
- Food – Aeration
- Food additives industry
- Food prices
- Frozen foods industry
- Gelatin industry
- Gourmet food industry
- Grocery trade
- Halal food industry
- Kenkey industry
- Kimchi industry
- Kosher food industry
- Low-fat foods industry
- Meat industry and trade
- Microwave food products industry
Open Access Food Books PDF Free Download
The Open Access books and other materials below are modern works made freely available online by universities, academic publishers, the Library of Congress, and other organizations. Many reflect current scholarship and research.
Some works may only be read online, but many can also be downloaded as PDF or EPUB files.
Related Pages on Century Past
See our Century Past directories for hundreds of webpages of Books; Magazines; Articles, maps, & photos; and Newspapers. You’ll find the same directories on the top Menu. Here are a few suggested pages: