The Dalton School Goldman Library
High School Library
Subject Bibliography
Food
This bibliography is a sampling of items in our library related to the subject of
Food. It is, by no means, comprehensive. Please browse our catalog at
http://library.dalton.org for a more complete listing.
In addition to the books, Ebooks, and DVDs on this list, we offer remote access
to databases, such as Global Issues in Context, Health & Wellness Resource
Center, Curriculum Video on Demand and ProQuest that are rich sources of
information. There are also online Subject Guides titled “Health” and “Biology”
accessible on your Courses page that list valuable resources, including websites.
Feel free to contact a librarian for assistance with your search.
BOOKS
American Wasteland: How America Throws Away Nearly Half of Its Food (and
What We Can Do About It) by Jonathan Bloom
In a book based on real-life experience at a local grocery store, a
fast-food chain and a food-recovery group -- as well as interviews
with Brian Wansink, Alice Waters and Nobel Prize-winning economist
Amartya Sen -- the author explains the history, culture and mindset
of waste and explores how it can be prevented through eco-friendly
and sustainable food.
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver
The author of The Poisonwood Bible follows her family's efforts to live
on locally and homegrown foods, an endeavor through which they
learned lighthearted truths about food production and the connection
between health and diet.
The Apprentice: My Life in the Kitchen by Jacques Pépin
The popular television cooking show host traces his rise from an
intimidated thirteen-year-old apprentice to a famous chef,
recounting his work under prestigious teachers, his journey to
America, and his experiences with contemporaries.
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Chew On This: Everything You Don’t Want to Know About Fast Food
by Eric Schlosser and Charles Wilson
A captivating expose of the fast food industry by the author of Fast
Food Nation presents some new and startling facts geared to the
number one consumer of fast food: children.
Culinary Artistry by Andrew Dornenburg and Karen Page
The authors discuss current culinary trends in American
restaurants, offer extensive lists of foods and ingredients, and
include observations by illustrious chefs of the past and present.
Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
When you cook, you're a chemist! Every time you follow or modify
a recipe you experiment with acids and bases, emulsions and
suspensions, gels and foams. In your kitchen you denature
proteins, crystallize compounds, react enzymes with substrates,
and nurture desired microbial life while suppressing harmful
microbes. And unlike in a laboratory, you can eat your experiments
to verify your hypotheses. This primer includes recipes to
demonstrate the concepts, and even shows you how to extract
DNA from a Halloween pumpkin.
Dangerous Tastes: Spices in World History by Andrew Dalby
Readers are treated to a tour of nature's most flavorful, aromatic
fruits in this colorful history of spices and aromatics and their
diverse uses in cookery, aromatherapy, scented oils and perfumes,
cosmetics, and drugs.
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The Dirty Life: On Farming, Food, and Love by Kristin Kimball
The Dirty Life documents the first year spent by the Harvardgraduate author with her new husband on their sustainable farm in
the Adirondacks, describing how she withdrew from big-city life to
be married in their barn loft, the difficult obstacles they faced
attempting to provide a whole diet for 100 locals and the rewards of
a physical-labor lifestyle.
Encyclopedia of Kitchen History by Mary Ellen Snodgrass
Snodgrass offers a resource text for students, teachers, historians,
researchers, librarians, and chefs, providing an overview of kitchen
history, from inventors and cookbook authors to kitchen equipment
and cooking techniques.
-- BookNews
The End of Food by Paul Roberts
The author of The End of Oil takes a look at the modern food
system to reveal how we make, market, and consume food and how
this has led to inequities in the global market, analyzing the
dangerous impact of chemicals and destructive farming techniques,
food contamination, and disease, as well as what needs to be done
to address the situation before it is too late.
Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser
Analyzing the influence of the fast food industry on American
society, an award-winning journalist explores the homogenization of
American culture and the impact of the fast food industry on
modern-day health, economy, politics, popular culture,
entertainment, food production, and more.
Food: A Culinary History from Antiquity to the Present by Albert Sonnenfeld
An exploration of culinary evolution in cultures as diverse as ancient
Mesopotamia, the Byzantine Empire, Renaissance Italy, and
modern America. Articles explore the diversification of foods as the
world has become more global, from the first excursions into
neighboring villages, to the "McDonaldization" of modern culture.
-- (booknews.com)
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Food Allergies:
The complete Guide to Understanding and Relieving Your Food Allergies
by William E. Walsh
Provides information on how to deal with common food allergies
that can cause migraine headaches, coughs, eczema, abdominal
pain, irritability, and sore throats, discussing which foods are most
likely to cause allergic reactions.
Food and Feasts in the Middle Ages by Lynne Elliott
This book takes readers inside a medieval kitchen highlighting
utensils used in food preparation, the servants who worked there,
and how food was prepared, as well as farming and livestock; the
harvest and how food was preserved; herbs and spices to flavor
salty foods; hunting, hawking, and fishing; feast days, celebrations,
and the Church; and food shortages and famine.
Food for Thought: Essays on Eating and Culture edited by Lawrence C. Rubin
This work brings together voices from a wide range of disciplines,
providing a fascinating feast of scholarly perspectives on food and
eating practices, contemporary and historic, local and global.
--McFarland
Food, Inc.: Mendel to Monsanto –
The Promises and Perils of the Biotech Harvest by Peter Pringle
The author of Real Bullets introduces readers to the two-sided
stories of eco-warriors such as Greenpeace and corporate giants
concerning the new agricultural revolution of genetically engineered
foods and how they will affect the food supply and world hunger
epidemic.
Food Is Culture by Massimo Montanari
Montanari provides a wonderful text on the study of food and its
transformative power over people and culture. Although there is a
slight bias toward European history, he covers many cultures,
including the way each region had its key cultivar: wheat in western
Europe, rice in Asia, corn in the Americas, and sorghum in Africa.
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Food Justice by Robert Gottlieb and Anupama Joshi
A food justice framework ensures that the benefits and risks of how
food is grown and processed, transported, distributed, and
consumed are shared equitably. Gottlieb and Joshi recount the
history of food injustices and describe current efforts to change the
system. Food Justice addresses the increasing disconnect between
food and culture that has resulted from our highly industrialized food
system.
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
by Mark Bittman
The "Minimalist" columnist and author of How to Cook Everything
outlines an eating plan that is comprised of environmentally
responsible choices, in a guide that shares insight into the risks
associated with livestock production
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living
by Mark Bittman
In a cookbook that builds on the conscious-eating philosophy laid
out in his best-selling Food Matters, the author offers more than 500
recipes that will save your health -- and the planet. By the author of
How to Cook Everything.
Food Poisoning by Barbara Sheen
This book looks at the microorganisms that cause food poisoning,
and the problems that infection with them can cause. It discusses the
steps individuals can take to protect themselves, the protective
measures the government has enacted, as well as discussing new
research studies.
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Food Politics: What Everyone Needs to Know by Robert Paarlberg
Food Politics carefully examines important issues on today's global
food landscape, including international food prices, famines, chronic
hunger, the Malthusian race between food production and population
growth, international food aid, "green revolution" farming, obesity,
farm subsidies and trade, agriculture and the environment,
agribusiness, supermarkets, food safety, fast food, slow food,
organic food, local food, and genetically engineered food.
Food, Sex, and Salmonella: Why Our Food is Making Us Sick
by David Waltner-Toews
What sex is to interpersonal relationships, eating is to the humanenvironment relationship: a consummation of humans’ connection to
the living biosphere. This lively look at food borne illnesses,
discusses food-related problems caused by bacteria, viruses, and
parasites, including death by puffer fish, rollicking tales of
tapeworms, neurological problems brought on by ciguatera poison,
and that old standby, botulism.
– Perseus Publishing
Four Fish: The Future of the Last Wild Food by Paul Greenberg
A seafood journalist who has written for National Geographic traces
the history of bass, cod, salmon and tuna fishing while assessing
the critical state of today's commercial fishing industry, citing the
roles of over-fishing and fish farming while recommending specific
protections.
Fruitless Fall: The collapse of the Honey Bee and the Coming Agricultural Crisis
by Rowan Jacobsen
Traces the significant 2007 and 2008 reductions in honeybee
populations, identifying the causes of Colony Collapse Disorder to
explain the link between bee pollination and industrial agriculture
and predicts dangerous reductions in food output.
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Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time by Georgia
Pellegrini
This provocative account by a French Culinary Institute graduate
describes the experiences that changed her views on meat
sourcing and informed her resolve to take up hunting. She
describes her research with skilled professionals and her
subsequent efforts to create recipes using foods she can supply
for herself.
Great Food, All Day Long: Cook Splendidly, Eat Smart by Maya Angelou
A follow-up to the award-winning writer's Hallelujah! The Welcome
Table combines a new collection of recipes with autobiographical
sketches about how the author successfully lost weight by eating
smaller portions of satisfying foods.
Gristle: From Factory Farms to Food Safety
(Thinking Twice About the Meat We Eat) co-edited by Moby with Miyun Park
Shares health and food industry facts, in a volume that collects
contributions by a team of political, medical, and environmental
authorities and is complemented by lighthearted quotes and
vegetarian trivia.
Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta Maker,
and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford
Buford's chronicle of his experience as "slave" to Mario Batali in the
kitchen of Batali's three-star New York restaurant, Babbo. He
describes three frenetic years of disappointments and triumphs as
he worked his way up to line cook, his relationship with Batali, and
his immersion in the arts of butchery in Northern Italy, of preparing
game in London, and making handmade pasta at an Italian hillside
trattoria.
—Alfred A. Knopf
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Hope’s Edge: The Next Diet for a Small Planet by Frances Moore Lappé
Including recipes from such acclaimed vegetarian culinary pioneers
such as Alice Waters and Nora Pouillon, the author and her
daughter present a thought-provoking book that traces their
odyssey around the world, where they found practical visionaries
who are making a difference in world hunger.
In Defense of Food: An Eater’s Manifesto by Michael Pollan
The author of The Omnivore's Dilemma cites the reasons why
people have become so confused about their dietary choices,
counseling readers on the importance of enjoyable moderate eating
of mostly traditional plant foods.
Kosher Nation by Sue Fishkoff
Chronicles the history of producing and consuming kosher food in
America, citing kosher food practices in other nations while
explaining the dramatic rise in kosher food consumption among
non-observant groups and revealing corrupt industry practices.
The Language of Baklava by Diana Abu-Jaber
In a memoir about the joys and difficulties of straddling two cultures,
the author of Arabian Jazz describes her life in upstate New York
with an extended Arab and American family, her family's move
"home" to Jordan, and her return to the United States, exploring the
role of food, cooking, and eating in shaping her life.
Mastering the Art of French Cooking by Julia Child
This is the classic cookbook, in its entirety—all 524 recipes.
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Meals and Recipes from Ancient Greece by Eugenia Salza Prina Ricotti
Fifty-six delicious recipes, gleaned from ancient sources and
updated with ingredients available to the contemporary American
cook, are compiled in this book. Readers will also learn about the
role of food in ancient Greek culture--from simple family menus to
lavish wedding feasts--beginning with the age of Homer and
culminating with the ostentatious banquets of the Hellenistic era.
-- Oxford University Press
Moveable Feasts: From Ancient Rome to the 21st Century, The Incredible
Journeys of the Food We Eat by Sarah Murray
An international and historical survey of the world's food travel
practices covers such topics as ancient Rome's transport of olive oil
using ceramic pots, canning technology development during
Napoleon's campaigns, and the lunch runners of modern Mumbai.
Near a Thousand Tables: A History of Food by Felipe Fernández-Armesto
A chronicle of the eight top revolutions in the history of food traces
the origins of cooking, from the inception of herding and agriculture,
to the industrialization and globalization of food, citing the integral
connection between food and the cultures it comes from.
97 Orchard:
An Edible History of Five Immigrant Families in One New York Tenement
by Jane Ziegelman
This delicious saga of how immigrant food became American food
follows European immigrants on a remarkable journey from the Ellis
Island dinning hall to tiny tenement kitchens, from Lower East Side
pushcart markets and delicatessens out into the wider world of
American cuisine.
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Nutrients A to Z: A User’s Guide to Foods, Herbs, Vitamins,
Minerals & Supplements by Michael Sharon
Nutrients A-Z is an easy-to-use dictionary of every food, herb,
vitamin, mineral, or supplement you might encounter, from bananas
and carrots, olive oil and yogurt (the oldest natural medicines), to
blueberries, guarana, and St. John’s Wort. Each entry gives a
definition in plain language: what it is and where it comes from; the
form it takes; how to prepare or enjoy it; its medicinal and health
benefits; and recommended daily dose.
The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan
This ecological and anthropological study of eating offers insight
into food consumption in the twenty-first century, explaining how an
abundance of unlimited food varieties reveals the responsibilities of
everyday consumers to protect their health and the environment.
The Oldest Cuisine in the World: Cooking in Mesopotamia by Jean Bottéro
Bottero presents the first extensive look at the delectable secrets of
Mesopotamia. Bottero's broad perspective takes us inside the
religious rites, everyday rituals, attitudes and taboos, and even the
detailed preparation techniques involving food and drink in
Mesopotamian high culture during the second and third millenniums
BCE, as the Mesopotamians recorded them.
Recipes for Our Daughters: Family Favorites from Outstanding Women by Naomi
Neft and Cynthia Rothstein
This collection of family recipes by women celebrities includes
kitchen tips and contributions by such notables as Katie Couric,
Barbara Bush, and Glenn Close.
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Seeds of Deception: Exposing Industry and Government Lies
About the Safety of the Genetically Engineered Foods You’re Eating
by Jeffrey M. Smith
The founder of the Institute for Responsible Technology makes a
political as well as scientific case against GM foods, and discusses
US and European attitudes and actions that consumers can take.
--booknews.com
Spice: The History of a Temptation by Jack Turner
A history of the pursuit and use of spices notes how major voyages
of discovery were linked to the spice trade, discussing the role of
spices in the forging of relations between Europe and Asia and
depicting spices as food enhancers, archaeological clues,
aphrodisiacs, and more.
Stuffed: An Insider’s Look at Who’s (Really) Making America Fat
by Hank Cardello
A former food and beverage industry insider charges corporate
marketing practices with spurring the obesity epidemic and its
related health challenges, arguing that businesses have put their
profits ahead of the greater good, in an account that outlines
recommended steps for rendering foods healthier.
Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard
Superfoods is a comprehensive reference to the world's healthiest
foods. Registered dietician Tonia Reinhard gives advice on the
very best high-powered, super-healthy foods and how to get the
most out of them.
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The Taste of Sweet: Our complicated Love Affair with Our Favorite Treats by
Joanne Chen
This popular scientific look at the human love affair with sweets
examines our complicated, often conflicted relationship with sweet
foods from a historical, socioeconomic, technological, and cultural
perspective, covering everything from sensory scientists who study
taste buds, to the sweets that were popular in imperial China, to
new sweeteners being created in labs.
The Town That Food Saved: How One Community Found Vitality in Local Food
by Ben Hewitt
An investigation into how the impoverished community of Hardwick,
Vermont, developed a sustainable, local food system -- where
entrepreneurs meet regularly to share advice, equipment, and
business plans -- shows how the small town is fast becoming a
model for other communities.
Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
by Pamela C. Ronald and Raoul W. Adamchak
Tomorrow's Table argues that a judicious blend of two important
strands of agriculture -- genetic engineering and organic farming -are key to helping feed the world's growing population in an
ecologically balanced manner. Ronald, a geneticist, and her
husband, an organic farmer, welcome us into their lives for roughly
a year, allowing us to look over their shoulders and see what
geneticists and organic farmers actually do. – Oxford University Press
Twain’s Feast: Searching for America’s Lost Foods in the Footsteps
of Samuel Clemens by Andrew Beahrs
Shares the author's insights into Mark Twain's menu-style tribute to
American cuisine and how it included wild regional specialties that
have been lost to industrial food production, in an account that
traces the author's efforts to track down eight specific dishes.
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Uncertain Peril: Genetic Engineering and the Future of Seeds
by Claire Hope Cummings
Examines the rise of industrial agriculture and plant biotechnology,
the fall of public interest science, and the folly of patenting seeds,
suggesting how green technologies and new approaches to food
and farming methods will provide a way out of this growing
predicament.
The United States of Arugula: How We Became a Gourmet Nation
by David Kemp
An entertaining compilation of essays goes inside the American
food revolution to explore the growing interest in gourmet eating,
chronicling the evolution of the movement and profiling those
responsible for the transformation, including James Beard, Julia
Child, Craig Clairborne, Alice Waters, Wolfgang Puck, Emeril
Legasse, and others.
The Vertical Farm: Feeding the World in the 21st Century
by Dr. Dickson Despommier
Outlines a blueprint for sustainable communities that focus on local
food sources, conservation and practical transportation, explaining
the potential for farms built within skyscrapers that are designed for
capabilities ranging from year-round food production to minimal
dependence on fossil fuels.
EBOOKS
The Bold Vegetarian Chef by Ken Charney
The West Coast vegetarian chef serves up two hundred recipes for
meals prepared with soy, tempeh, seitan, and "wheat meat," along
with helpful tips on how to purchase, store, and use a variety of
vegetarian products.
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Chef’s Book of Formulas, Yields, and Sizes by Arno Schmidt
Schmidt offers many informative, easy-to-read tables for quick
access to facts on can and bottle sizes, weights and measures,
steam table pan sizes, and table and tablecloth sizes, as well as
more than fifty basic, large-quantity recipes for mousses, soups,
dough, cakes, and much more.
-- Blackwell
Fat Politics: The Real Story Behind America’s Obesity Epidemic by J. Eric Oliver
Oliver shows how a handful of doctors, government bureaucrats,
and health researchers, with financial backing from the drug and
weight-loss industry, have campaigned to misclassify more than
sixty million Americans as "overweight," to inflate the health risks of
being fat, and to promote the idea that obesity is a killer disease.
Fat Politics not only topples our assumptions about obesity and
health, it highlights frightening dangers caused by making our
weight a scapegoat for our real problems.
–Oxford University Press
Feeding the World: A Challenge for the Twenty-first Century by Vaclav Smil
This book addresses the question of how we can best feed the ten
billion or so people who will likely inhabit the Earth by the middle of
the twenty-first century. Smil asks whether human ingenuity can
produce enough food to support healthy and vigorous lives for all
these people without irreparably damaging the integrity of the
biosphere.
– MIT Press
Food and You: A Guide to Healthy Habits for Teens
by Marjolijn Bijlefeld and Sharon K. Zoumbaris
Offers information designed to help teens develop good nutritional
and exercise habits, and discusses the basics of good nutrition,
vegetarian diets, the dangers of fast food, the benefits of exercise,
weight-loss programs, and other topics.
Food for Fitness by Anita Bean
Food for Fitness is aimed at anyone who takes sports, health and
fitness seriously. It includes information on nutrition and ten readymade meal plans, plus guidance on how to develop your own. It
contains over 50 recipes for snacks, meals and drinks. --Gardners
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From Kitchen to Market: Selling Your Gourmet Food Specialty by Stephen F. Hall
Learn the secrets of successfully launching a gourmet food product
in the $30 billion specialty food marketplace. From Kitchen to
Market delivers proven strategies for successful packaging, pricing,
positioning, and promotion. Hall provides "inside" industry tips to
maximize product exposure and profits.
Handbook of Nutrition and Diet by Babasaheb B. Desai
Desai presents principles of nutrition, diet, and human health and
how the knowledge can be used to maintain normal, healthy bodies
with a high degree of vigor. He covers food nutrients and their
functions; the movement of foods from producers to consumers
through processing, preserving, labeling, transportation, storage,
and marketing; and more.
High Tech Harvest: Understanding Genetically Modified Food Plants
by Paul F. Lurquin
Presents a comprehensive description of the scientific origins,
development, and applications of genetically modified plants in the
world today, considering the issues of GMO food labeling, the safety
of engineered food, and whether or not consumers should be fighting
its use.
Human Rights and World Trade: Hunger in International Society
by Ana Gonzalez-Pelaez
Gonzalez-Pelaez demonstrates how the right to food has become a
norm enshrined within international law and assesses hunger in
connection with international trade and poverty. She explores the
potential that the current system has to correct its own anomalies,
and examines the measures that can move the hunger agenda
forward in order to break through its current stagnation.
The Next Green Revolution: Essential Steps to a Healthy,
Sustainable Agriculture by James E. Horne and Maura McDermott
The authors define sustainable agriculture as "the umbrella term for
approaches to agriculture that are environmentally friendly,
profitable, and fair to farmers and ranchers." Goals include healthy
soil, water conservation and quality, managing organic waste
without pollution, safer pest management, increased biodiversity,
energy conservation, increased profitability, and reduced risk.
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Nutrition Almanac edited by Jack W. Plunkett
This new edition analyzes the latest developments in nutritional
research and health maintenance and includes an expanded
section on herbs and homeopathy.
Nutrition For Serious Athletes edited by Dan Bernardot
Cutting-edge information on the timing of meals, the pros and cons of
the most popular supplements, and recommendations especially
applicable to the energy needs of athletes who train at least four or
five times a week.
Plunkett’s Food Industry Almanac edited by Jack W. Plunkett
Covers the food, beverage and tobacco industry, including food
producers, retailers, technologies and distributors. Provides an
industry glossary, contacts, analysis of trends and markets,
statistical tables and profiles of 340 leading companies in food and
beverage industry.
Risky Foods, Safer Choices: Avoiding Food Poisoning
by Peter Cerexhe and John Ashton
The authors cover the basics of understanding what food poisoning
is, and how to protect yourself when buying, storing, and preparing
food.
What to Eat: The Ten Things You Really Need to Know
to Eat Well and Be Healthy by Luise Light
Light cuts through the confusion created by misleading advertising,
fad diet doctors, and the big food lobbies to answer many nutritionrelated questions. She outlines a simple, research-based eating
plan guaranteed to help you look and feel better without having to
sacrifice taste or turn your life upside down.
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Vitamins and Minerals Demystified by Steve Blake
Explains the role of vitamins and minerals and how they work in
nutrition and physiology, outlining food sources and discussing
pitfalls of natural and synthetic vitamins.
DVDs
Food, Inc.
Lifts the veil on our nation's food industry, exposing how our nation's
food supply is now controlled by a handful of corporations that often
put profits ahead of consumer health, the livelihood of the American
farmer, the safety of workers and our own environment.
The Future of Food
Documents the trend of unlabeled genetically modified foods, which
have become increasingly prevalent in grocery stores. Unravels the
complex web of market and political forces that are changing the
nature of what we eat. Explores organic and sustainable agriculture
as alternatives to large-scale industrial agriculture.
Super Size Me
Spurlock embarks on a journey to find out if fast food is making
Americans fat. For 30 days he can't eat or drink anything that isn't on
McDonald's menu; he must eat three square meals a day, he must
eat everything on the menu at least once, and supersize his meal if
asked. Spurlock's grueling diet spirals him into a metamorphosis that
will make you think twice about picking up another Big Mac.
Wheat Cycle
Presents the importance of wheat cultivation in the lives of the
people of Aq Kupruk. Provides documentation of the process of
cultivation from harvesting through food preparation.
-- Cover art and some annotations courtesy of Baker & Taylor
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