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Food, Glorious Food!

BookTalkBooklist

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

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.

Fast Food Nation: The Dark Side of the All-American Meal
by Eric Schlosser

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