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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

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Subjects

Food habits, Cooking, History, Food, Cookery, Dinners and dining, Social life and customs, French Cooking, Restaurants, French Cookery, Italian Cooking, Biography, Gastronomie, Wine and wine making, Spanish Cooking, Anecdotes, Literary collections, Diet, Dictionaries, International cooking

Places

France, Italy, Spain, United States, Japan, Europe, China, Mexico, Paris, Rome, Brazil, Belgium, Taiwan, Greece, Paris (France), Poland, Québec (Province), Vietnam, Catalonia, Germany

People

M. F. K. Fisher (1908-), Brillat-Savarin (1755-1826), Giacomo Casanova (1725-1798), M. F. K. Fisher (1908-1992), Alfonso Reyes (1889-1959), André Louis Simon (1877-1970), Anthony Bourdain, F. T. Marinetti (1876-1944), House of Savoy, M. A. Carême (1784-1833)

Times

20th century, 19th century, To 1500, 18th century, 16th century, 17th century, 21st century, Early works to 1800, 15th century, 1600-1868

Prolific Authors

who have written the most books on this subject
M. F. K. Fisher, 38 books
Jean Anthelme Brillat-Savarin, 24 books
Athenaeus of Naucratis, 23 books
Holly Hughes, 21 books
Brillat-Savarin, 20 books
Curnonsky, 15 books
André Louis Simon, 12 books
Kilien Stengel, 10 books
Robert J. Courtine, 8 books
Anthony Bourdain, 8 books
Zhenfan Zhu, 8 books
Julia Child, 7 books
Carlo Petrini, 7 books
André Louis Simon, 6 books
Alexis Soyer, 6 books
J. de Berchoux, 6 books
Julio Camba, 6 books
Jiao, Tong, 6 books
Ishige, Naomichi, 6 books
Alexandre Dumas, 6 books
Hervé This, 6 books
Francesco Leonardi, 6 books
Jean Paul Aron, 5 books
Reboux, Paul, 5 books
Jay Rayner, 5 books