Link to our Facebook Page
Link to our Instagram Page
Link to our Twitter Page
Link to our Youtube Page

Food, Glorious Food!


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]

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 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. 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