It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Reliable books on food and culture (located on the 1st floor)
The Cambridge World History of Food by Kenneth F. Kiple (Editor); Kriemhild Conee Ornelas (Editor)
Call Number: Ref. TX353 .C255 2000
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."
Encyclopedia of Food and Culture by Solomon H. Katz (Editor); William Woys Weaver (Editor)
Call Number: Ref. GT2850 .E53 2003
This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food.
The Oxford Companion to Food by Tom Jaine; Soun Vannithone; Alan Davidson
Call Number: Ref. TX349 .D38 1999
Compiled by one of the world's leading food experts, this book takes a global approach to food in various aspects, historical and cultural, as well as gastronomic. It is intended for those with an interest in food.
The Oxford Encyclopedia of Food and Drink in America by Andrew Smith (Editor); Bruce Kraig
Call Number: Ref. TX349 .E45 2013 [Print and online]
This resource "covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink."
You Eat What You Are by Thelma Barer-Stein
Call Number: Ref. GT2850 .B37 1999x
"A documented study of ethnocultural food traditions. Each chapter includes sections titled Domestic life, Foods commonly used, Meals, Customs, Special occasions, Cooking methods, Regional specialties, and Glossaries of foods and food terms."
Meredith Sayles Hughes and Tom Hughes are the founders of The Potato Museum and The Food Museum on Line. The museums research, collect, preserve, exhibit and explain the history and social significance of the world's most important foods, and bring artifacts and programs to audiences of all ages.
QA Internationals Food and Cooking series (from Credo Reference) provides a valuable overview through a series of videos and animations of modern nutrition, with contributions from experts in the field.
Reliable recipe books you can check out (find them on the top floor by call number)
Yucatan: Recipes from a Culinary Expedition
Call Number: TX716.Y83 S74 2014 (located on top floor)
Publication Date: 2014
Near & Far: Recipes Inspired by Home and Travel
Call Number: TX725.A1 S89 2015( located on top floor)
Publication Date: 2015
Three World Cuisines: Italian, Mexican, Chinese
Call Number: TX725.A1 A315 2012 (located on top floor)
An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture.