Thanksgiving…it’s just a few weeks away and I can already smell the pumpkin pie. Whether you’re looking forward to a traditional turkey dinner, or this is the first time you’re experiencing our American tradition of eating too much and being thankful for it, we have some appetizing books to get you ready for the big day! Forget all those deadlines looming just around the corner and take a few minutes to remember all you have to be thankful for…family, friends, the Internet and food!
These titles can all be found in the IC Undergraduate Collection on the 2nd and 3rd floors of the Wells Library West Tower. If they’re not on the shelf, try finding them in the special features display across from the IC Reference Desk…this month, it’s all about the food! Last, but not least, find all these books and more on our great list of cookbooks and foodie reading on Worldcat.
An Edible History of Humanity (GT 2850 .S73 2009): The bestselling author of “A History of the World in 6 Glasses” brilliantly charts how foods have transformed human culture through the ages. (WorldCat review)
Food Matters (RA 784 .B55 2009): From the award-winning guru of culinary simplicity and author of the bestselling “How to Cook Everything” and “How to Cook Everything Vegetarian” comes a plan for responsible eating that’s as good for the planet as it is for the waistline. (WorldCat review)
In Defense of Food (RA 784 .P643 2008): “Eat food. Not too much. Mostly plants.” These simple words go to the heart of food journalist Pollan’s thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry… (WorldCat review)
Righteous Porkchop (TC 930.2 .N56): Part memoir, part expose, “Righteous Porkchop” offers a searing account of the factory farm industry–and the effects the techniques have on health and well-being–by an engaging crusader who finds love and purpose along the way. (WorldCat review)
Food: the History of Taste (TX 353 .F668 2007): Traces the history of food from the hunters and gatherers to the modern consumer age and a new landscape for gastronomy.
From Hardtack to Home fries (TX 360 .U6 H33 2002): As any cook knows, every meal, and every diet, has a story — whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods… (WorldCat review)
Cooking Green (TX653 .H49 2009): The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make their cooking and eating habits earth-friendlier. (Publishers Weekly)
American History Cookbook (TX 715 .Z36): This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. (Abstract)
The New Taste of Chocolate (TX 767 .C5 P74 2001): Presilla, a marketing consultant for a Latin American chocolate producer, explains the history, science and production of what many consider the world’s most delectable snack. (Publishers Weekly)