Bringing It to the Table
by Wendell Berry; Michael Pollan (Introduction by)
Call Number: 630.973 B534br, 2009
Publication Date: 2009-08-18
Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry's caliber could convey it with such conviction and eloquence. A progenitor of the slow food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest.
More than just a companion to the hugely popular Travel Channel show,No Reservations is Bourdain's fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain's outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world.
The Zen of Fish
by Trevor Corson
Call Number: 641.692 C826z, 2007
Publication Date: 2007-05-29
Everything you never knew about sushi--its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it--is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters.
This new three-volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The "Encyclopedia's multidisciplinary articles--including "Comfort Food," "Ethnicity and Food," "Medieval Banquets" and "Nutrient Composition"--are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index.
Example of Books Available through ILL
These books are not in our collection on campus, but are available for request from other libraries.
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act.
The success of Julie & Julia highlights the newest trend in food writing: blogging. Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to's of food blogging as well as updated resources and new information on working in other wildly popular genres, namely cookbooks and food memoirs. Incredibly timely, this new edition of Will Write for Food is the must-have for every foodie who wants to put pen to page--or hands to keyboard.
Edited by influential literary critic Sandra M. Gilbert and award-winning restaurant critic and professor of English Roger Porter, Eating Words gathers food writing of literary distinction and vast historical sweep into one groundbreaking volume.
Read. Write. Oxford. From the hearty dishes of the American South to hotly debated GMOs, Food: A Reader for Writers serves up articles from a wide range of cultures, economic strata, and moments in time. It covers food's relationship to such topics as memory and identity, politics and health, the environment and economy, and travel and worldviews.