The holidays are a time of cooking, eating, feasting, sharing and celebrating with food. For most people food is far more than the calories we consume, it is bound up with culture, tradition, family, history, provenance, lifestyle, place, and identity. Celebrate the holidays with Your Library and a read a book about FOOD:
Alford, Jeffrey. Hot
Sour Salty Sweet: A Culinary Journey Through Southeast Asia.
TX724.5 S68 A44 2000
Ashkenazi, Michael. The Essence of Japanese
Cuisine. TX724.5 J3 A87 2000
Ashkenazi, Michael. Food Culture
in Japan. TX724.5 J3 A88 2003
Baldwin, Carole C. One Fish Two Fish:
The Smithsonian Sustainable Seafood Cookbook. TX747 B283x 2003
Berridale-Johnson, Michelle. The
British Museum Festive Feasts Cookbook. TX714 B39559x 2003
Brillat-Savarin, Jean Anthelme. The
Physiology of Taste: Or, Meditations on Transcendental Gastronomy.
TX637 B8613 1999
Child, Julia. Mastering the
Art of French Cooking. TX719 C454 2001
Donovan, Jane. Chocolate Essentials:
Exploit the Versatility, Aroma, and Taste. TX767 C5 C4816 1999
Edge, John T. Apple Pie: An American
Story. TX773 E334 2004
Edge, John T. Fried Chicken: An American
Story. TX750.5 C45 E35 2004
Ferguson, Priscilla Parkhurst. Accounting
for Taste: The Triumph of French Cuisine. TX719 F423 2004
Harris, Jessica B. The Africa Cookbook:
Tastes of a Continent. TX725 A1 H284 1998
Heine, Peter. Food Culture in the
Near East, Middle East, and Africa. GT 2853 M628 H45 2004
Iacobbo, Karen. Vegetarian America:
A History. TX392 I23 2004
Jakle, John. Fast Food: Roadside
Restaurants in the Automobile Age. TX945 J35 1999
Kimball, Christopher. The Kitchen
Detective: A Culinary Sleuth Solves Common Cooking Mysteries with 150
Foolproof Recipes. TX651 K565x 2003
Long-Solis, Janet. Food Culture in
Mexico. GT2853 M6 L66 2005
McGee, Harold. On Food and Cooking:
The Science and Lore of the Kitchen. TX651 M27 2004
Mallet, Gina. Last Chance to Eat:
The Fate of Taste in a Fast Food World. TX635 M35 2004
Mason, Laura. Food Culture in Great
Britain. TX717 M387 2004
Medina, F. Xavier. Food Culture in
Spain. TX723.5 S7 M43 2005
Mercuri, Becky. American Sandwich:
Great Eats from All 50 States. TX818 M48 2004
Meyers, Perla. How to Peel a Peach
-- and 1001 Other Things Every Good Cook Needs to Know. TX652
M473 2004
Nestle, Marion. Food Politics: How
the Food Industry Influences Nutrition and Health. TX360 U6
N47 2002
Newman, Jacqueline M. Food Culture
in China. TX724.5 C5 N45 2004
Parasecoli, Fabio. Food Culture in
Italy. GT2853 I8 P37 2004
Petrini, Carlo. Slow Food: The Case
for Taste. TX631 P474 2003
Schlosser, Eric. Fast Food Nation:
The Dark Side of the All-American Meal. TX945.3 S355 2001
Sen, Colleen Taylor. Food Culture
in India. TX724.5 I4 S38 2004
Smith, Andrew. Pure Ketchup: A History
of America's National Condiment. TX818 K48 S63 2001
Sokolov, Raymond. Why We Eat What
We Eat: How the Encounter Between The New World and the Old Changed the
Way Everyone on the Planet Eats. TX631 S65 1991
Tisdale, Sallie. The Best Thing I
Ever Tasted: The Secret of Food. TX353 T53 2000
Trubek, Amy B. Haute Cuisine: How
the French Invented the Culinary Profession. TX719 T78 2000
Visson, Lynn. The Russian Heritage
Cookbook: A Culinary Tradition Preserved in 360 Authentic Recipes.
TX 723.3 V55 2004
Wolke, Robert L. What Einstein Told
His Cook: Kitchen Science Explained. TX652 W643 2002
Zanger, Mark H. The American History
Cookbook. TX715 Z36 2003