Food, Glorious Food!
Gere Branch BooksTalk, September 27, 2010
Pam B. [volunteer/presenter]
The Ingredients
Story of Corn
by Betty Fussell [633.15 Fus]
Bananas: An American History
by Virginia Jenkins [641.3 Jen]
The Big Oyster
by Mark Kurlansky [594.4 Kur]
Cod
by Mark Kurlansky [333.956 Kur]
Salt: A World History
by Mark Kurlansky [333.856 Kur]
Uncommon Grounds
by Mark Pendergrast [641.337 Pen]
The Chefs/Cooks
Appetite for Life
by Noel Riley Fitch [B C4349f]
The Apprentice: My Life in the Kitchen
by Jacques Pepin [641.509 Pep]
Julie & Julia
by Julie Powell [641.3 Pow]
Pioneer Woman Cooks
by Ree Drummond [641.506 Dru]
Good Eats: The Early Years
by Alton Brown [641.5 qBro]
M.F.K. Fisher, Julia Child and Alice Waters
by Jean Reardon [641.5 Rea]
The History/Production
Columbian Exchange
by Alfred W. Crosby [574.5 Cro]
The Oxford Companion to Food
by Alan Davidson [R 641.3 qDav]
Animal, Vegetable, Miracle
by Barbara Kingsolver [630 Kin]
Food of a Younger Land
by Mark Kurlansky [394.12 Kur]
The Omnivore's Dilemma
by Michael Pollan [394.12 Pol]
The Jungle
by Upton Sinclair [Sinclair]
Why We Eat What We Eat
by Raymond Sokolov [641.013 Sok]
With the Grain
by Raymond Sokolov [641.634 Sok]
Food in History
by Reay Tannahill [641.3 Tan]
A History of the World in Six Glasses
by Tom Standage [394.12 Sta]
The Instructions
Hot, Sour, Salty, Sweet
by Jeffrey Alford [641.595 qAsiYa]
The Joy of Cooking
by Irma S. Rombauer [641.5 Rom]
Grocery Gardening
by Jean Ann VanKrevelen [635 Van]
Many of the following food-related titles are not owned in the Lincoln City Libraries but will be available through Interlibrary Loan. Some are titles I read while working at the Cleveland Public Library, others were reviewed on NPR (especially on The Splendid Table) or various print sources, and a few were listed in bibliographies and sounded really good.
The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
by Joel Glenn Brenner [338.474 Bre]
Letters From the Hive: An Intimate History of Bees, Honey and Mankind
by Stephen L. Buchmann
Walking Larder
by Juliet Chilton-Brock, ed.
Kitchen Privileges
by Mary Higgins Clark [B C6475]
Garlic Testament
by Stanley G. Crawford
Babette's Feast
by Isak Dinesen
The Art of Eating
by M.F.K. Fisher [641.013 Fis]
Raising Steaks: The Life and Times of American Beef
by Betty Harper Fussell [338.19 Fus]
Chocolate: History, Culture and Heritage
by Louis Evan Grevetti, ed.
Iron Pots and Wooden Spoons
by Jessica B. Harris
Seed to Civilization: The Story of Food
by Charles Heisser Jr.
Mr. Jefferson's Table
by Karen Hess
Taste of America
by Karen Hess
Fast Food: Roadside Restaurants
by John Jakle
Supermarket Diet
by Janice Jibrin [613.25 Jib]
Fatal Harvest: The Tragedy of Industrial Agriculture
by Andrew Kimball, ed.
Banana: The Fate of the Fruit That Changed the World
by Dan Koeppel
Choice Cuts
by Mark Kurlansky
Where Our Food Comes From
by Gary Paul Nabhan
Food and Globalization: Consumption, Markets and Politics in the Modern World
by Alexander Neuzenadel
Hog and Hominy
by Frederick Douglass Opie
Baker's Odyssey
by Greg Patent
Dark Tide: The Great Boston Molasses Flood of 1919
by Stephen Puleo [CALL]
Eating in America: A History
by Waverly Lewis Root
Blue Corn and Chocolate
by Elizabeth Rozin
Food for Thought: Essays on Eating and Culture
by Lawrence C. Rubin, ed. [CALL]
Fast Food Nation: The Dark Side of the All-American Meal
by Eric Schlosser [CALL]
What's For Dinner?
by James Schuyler
Perfection Salad: Women and Cooking at the Turn of the Century
by Laura Shapiro
Edible History of Humanity
by Tom Standage
Honey - The Gourmet Medicine
by Joe Traynor
Pig: The King of the Southern Table
by James Villas
Much Depends on Dinner
by Margaret Vissar
Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners
by Margaret Vissar
Secrets of Saffron
by Pat Willard
Catching Fire: How Cooking Made us Human
by Richard W. Wrangham
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