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]
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]
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]
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 were not owned in the Lincoln City Libraries but would 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. BuchmannWalking Larder
by Juliet Chilton-Brock, ed.Kitchen Privileges
by Mary Higgins Clark [B C6475]Garlic Testament
by Stanley G. CrawfordBabette’s Feast
by Isak DinesenThe 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. HarrisSeed to Civilization: The Story of Food
by Charles Heisser Jr.Mr. Jefferson’s Table
by Karen HessTaste of America
by Karen HessFast Food: Roadside Restaurants
by John JakleSupermarket 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 KoeppelChoice Cuts
by Mark KurlanskyWhere Our Food Comes From
by Gary Paul NabhanFood and Globalization: Consumption, Markets and Politics in the Modern World
by Alexander NeuzenadelHog and Hominy
by Frederick Douglass OpieBaker’s Odyssey
by Greg PatentDark Tide: The Great Boston Molasses Flood of 1919
by Stephen PuleoEating in America: A History
by Waverly Lewis RootBlue Corn and Chocolate
by Elizabeth RozinFood 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 SchlosserWhat’s For Dinner?
by James SchuylerPerfection Salad: Women and Cooking at the Turn of the Century
by Laura ShapiroEdible History of Humanity
by Tom StandageHoney – The Gourmet Medicine
by Joe TraynorPig: The King of the Southern Table
by James VillasMuch Depends on Dinner
by Margaret VissarRituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners
by Margaret VissarSecrets of Saffron
by Pat WillardCatching Fire: How Cooking Made us Human
by Richard W. Wrangham