by Ken Albala From the publisher: Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, […]
Category: books
Outbreak: Foodborne Illness and the Struggle for Food Safety
by Timothy D. Lytton From the publisher: Foodborne illness is a big problem. Wash those chicken breasts, and you’re likely to spread Salmonella to your countertops, kitchen towels, and other […]
Out of the East: Spices and the Medieval Imagination
by Paul Freedman From the publisher: The demand for spices in medieval Europe was extravagant and was reflected in the pursuit of fashion, the formation of taste, and the growth of […]
Our Daily Poison: From Pesticides to Packaging, How Chemicals Have Contaminated the Food Chain and Are Making Us Sick
by Marie-Monique Robin and translated by Allison Schein and Lara Vergnaud From the publisher: Called “terrifying” by L’Express and “a gripping and urgent book for anyone concerned about democracy, corporate power, […]
Omnivore’s Dilemma: A Natural History of Four Meals
by Michael Pollan From the publisher: What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and […]
Of Sugar and Snow: A History of Ice Cream Making
by Geraldine M. Quinzio From the publisher: Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste […]
Foodways: New Encyclopedia of Southern Culture Volume 7
Edited by John T. Edge From the publisher: When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of […]
Natural History of Wine
by Ian Tattersall and Rob DeSalle From the publisher: An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and […]
Natural History of Beer
by Rob DeSalle and Ian Tattersall From the publisher: What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft […]
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century
by Helen Zoe Veit From the publisher: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were […]