Among the cookery books related to the history and science of food, many are treatises on and philosophies of food rather than collections of recipes. For example, Jean Anthelme Brillat-Savarin’s Physiology of Taste, first published in France in 1825 and translated into English after his death, is often quoted by contemporary and later writers on gastronomy and epicurean pursuits.
 | The Philosophy of Eating (1870)
In contrast to Brillat-Savarin’s philosophical approach, Albert Jones Bellows’s Philosophy of Eating (revised and enlarged edition, 1870) takes a more scientific tack. Early in his text, Bellows includes a table that breaks down the chemical composition of a 154-pound man. Later sections discuss the nutritional value of staples, including wheat, corn, and rice, as well as meat, butter, and milk. Bellows includes data gathered from studies of the diets of imprisoned men, analyzes U.S. Army rations, and recommends optimal foods for people living in cold climates and warmer parts of the country. |
 | One Thousand Valuable Secrets (1795)
Other titles provided information about a range of household and business management, with food-related references scattered throughout. An encyclopedic collection of knowledge for an aspiring tradesperson or craftsperson could be found in one volume, such as One Thousand Valuable Secrets (1795). This guide offers basic instruction in commercial arts and trades of the era. Topics range from engraving on metal; manufacturing glass; mixing paints, varnishes, and dyes; and manufacturing ink. There are also chapters on confectionery treats (and how to set up shop selling them), and fishing and angling. |
 | Mackenzie’s Five Thousand Receipts (1825)
If one thousand secrets did not prove sufficient, how about five thousand? Mackenzie’s Five Thousand Receipts (1825) was marketed as a “complete, universal and practical library” in all the useful and domestic arts—a handy reference volume. |
 | 1776-1876: The Centennial Cook Book and General Guide (1876)
Ella Myers combines history and food in 1776–1876: The Centennial Cook Book and General Guide. The first section boasts “nearly, if not quite, one thousand receipts” in the narrative style, ranging (in Myers’s words) from the elaborate to the economical. Other sections include guides on family medicines, farming, and a miscellaneous section of recipes for household supplies such as soaps. A bonus chapter illustrates various landmarks in Philadelphia in celebration of the United States’ centennial. Look inside (PDF) Item description / catalog record
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Readers can browse through the cookbooks digital library of over 100 digitized cookbooks or start with thematic introductions describing a few select cookbook titles in the following categories: