Books About Food

ReadingLists.BooksAboutFood History

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Changed line 143 from:
*Tomatoland : how modern industrial agriculture destroyed our most alluring fruit -> http://bark.cwmars.org/eg/opac/record/1213289]]\\
to:
*[[Tomatoland : how modern industrial agriculture destroyed our most alluring fruit -> http://bark.cwmars.org/eg/opac/record/1213289]]\\
Added lines 118-122:
*[[On food and cooking : the science and lore of the kitchen -> http://bark.cwmars.org/eg/opac/record/2296745]]\\
by Harold McGee\\
RV.M172o 2004\\
If you love myth busting and delicious food – this is the book for you. The book covers the history and science of milk and dairy, eggs, meat, edible plants, alcohol, sugars, and so much more.

Added lines 123-127:
*[[The sorcerer's apprentices : a season in the kitchen at Ferran Adrià's elBulli -> http://bark.cwmars.org/eg/opac/record/2692217]]\\
by Lisa Abend\\
RVO.Ab36s 2012\\
Lisa Abend follows around Adria's underlings to share the tale of the hardworking, dedicated and exhausted team of talented chefs.

Changed line 133 from:
*Tomatoland : how modern industrial agriculture destroyed our most alluring fruit]]\\
to:
*Tomatoland : how modern industrial agriculture destroyed our most alluring fruit -> http://bark.cwmars.org/eg/opac/record/1213289]]\\
Added lines 133-137:
*Tomatoland : how modern industrial agriculture destroyed our most alluring fruit]]\\
by Barry Estabrook\\
RIFT.Es81t 2011\\
Like Extra Virginity, Tomatoland makes you second-guess your food choices. That Florida red tomato you're eating? Yeah, it's probably gassed to make it that red color, and it also may have been picked by slaves. Not so tasty, eh?

Added lines 62-66:
*[[Extra Virginity -> http://bark.cwmars.org/eg/opac/record/1235192]]\\
by Tom Mueller\\
HEAG.M887e 2011\\
When thinking about olive oil, one may conjure up images of a Tuscan countryside, a plate of red ripe tomatoes or some fresh pasta.

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*[[Mastering the Art of French Eating: lessons in food and love from a year in Paris -> http://bark.cwmars.org/eg/opac/record/3158980]]\\
by Ann Mah\\
RVO.M277m 2013\\
When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone.

Changed lines 13-17 from:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\
by Peter Menzel and Faith D'Aluisio''\\
RU//M529h 2005\\
A photo-chronicle that visits families in twenty-four countries in every inhabited continent, each photographed amidst their weekly food purchases. The accompanying text details food-intake lists with costs noted; provides typical family recipes; and draws on this data to produce such illuminating essays as "Diabesity," about the worldwide epidemic of obesity and diabetes.
to:
*[[American Fried -> http://bark.cwmars.org/eg/opac/record/1469245]]\\
by Calvin Trillin\\
RVO.T735a\\
Trillin is just as serious about food as some of the more earnest writers on this list, but also hysterically funny.  His main thesis is that the local food usually is best, not the "continental cuisine" served in the pretentious restaurants found everywhere which he names generically "La Maison de la Casa House".  This book is the first in his Tummy Trilogy, which moves on to ''Alice, Let's Eat'', and finishes with ''Third Helpings'' -- a delectable three-course meal, all in our collection.\\\

*[[Animal, Vegetable, Miracle: a year of food life -> http://bark.cwmars.org/eg/opac/record/2410758]]\\
by Barbara Kingsolver\\
RGCX.K617a 2007\\
The National Humanities Medal-winning author of The Poisonwood Bible follows the author's family's efforts to live on locally and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.\\\

Changed lines 28-54 from:
*[[Home Cooking: A Writer in the Kitchen -> http://bark.cwmars.org/eg/opac/record/2379224]]\\
and [[More Home Cooking: A Writer Returns to the Kitchen -> http://bark.cwmars.org/eg/opac/record/520820]]\\
by Laurie Colwin\\
RV.C727h 2000 and RV.C727m 1995\\
Although Laurie Colwin is best known for her novels, she was also a gifted food writer, perhaps because her novelist’s sensibility provided a lively and unusual perspective on the trials and joys of “ordinary” home cooking. To name just three of the essays—Stuffed Breast of Veal: A Bad Idea; Repulsive Dinners: A Memoir; Easy Cooking for Exhausted People—is to show that here is a writer staking out her own delightfully opinionated territory. And the recipes are as rewarding to make as the prose is to read.\\\

* [[Lulu's Provencal Table -> http://bark.cwmars.org/eg/opac/record/2353337]]\\
by Richard Olney\\
RV39.OL6L 2002\\
No one writes about French cooking in English as well as Richard Olney, and this collaboration with Lulu Peyraud offers a rare delight—quality time spent in the kitchen in the company of an extraordinary Provençal cook. She chatters as she cooks, Olney listens and observes, and the result is perhaps the best description ever given of a cook who works not from recipes but from instinct, years of practice, and hands-on familiarity.\\\

*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]]\\
by Jeffrey Steingarten\\
RVO.St35m 1997\\
By temperament, the author, Vogue’s indomitable food columnist, is the sort of person who is not only willing to ask the chef for a recipe but to chase him around the restaurant kitchen until he gets it. The results are a heady mix of wittily intellectual inquiry and glorious gluttony, plumbing the mysteries of french fries (make them in horse fat), pursuing the secrets of perfect ice cream, or spelling out the dangers of eating salad.

*[[The Taste of Country Cooking -> http://bark.cwmars.org/eg/opac/record/1515042]]\\
by Edna Lewis\\
RV863.L585t\\
Because she was by nature reserved and even shy, Edna Lewis never received the credit she deserved for helping recreate American cooking in a style that treasured in equal measure our culinary heritage and our fresh, local foodstuffs. In this, her autobiography, she lets us see how this came about—a childhood totally immersed in the living tradition of country cooking as practiced in a small Virginia Piedmont community settled by slaves.\\\

*[[Delights and Prejudices -> http://bark.cwmars.org/eg/opac/record/1912549]]\\
by James Beard\\
RVO.B38d\\
This American culinary icon began life on the Oregon coast, where his mother ran a high-class boarding house renowned for the quality of its food. Beard’s was not a happy childhood, but it was a feast for all the senses, since the raw ingredients were incomparable and the dishes were international in flavor and epicurean in quality. Beard would learn to transform these experiences into the basis of a long and successful career writing cookbooks, teaching at his own cooking school and, later, on his own television shows, and helping establish notable New York restaurants.\\\

*[[In defense of food : an eater's manifesto -> http://bark.cwmars.org/eg/opac/record/2603204]]\\
to:
*[[The Art of Eating -> http://bark.cwmars.org/eg/opac/record/1775918]]\\
by M.F.K. Fisher\\
RVO.F535ar\\
A compendium of the first five books by the famous food and autobiographical writer, filled with her mixture of insights into gastronomy and life in general.  Her dry humor seasons the experience, as when she noted during the food shortages of World War II "when the wolf is at the door, one should invite him in and have him for dinner."\\\

*[[The botany of desire: a plant's eye view of the world -> http://bark.cwmars.org/eg/opac/record/2105460]]\\
Changed lines 35-47 from:
RU.P76i 2008\\
Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.\\\

*[[Vegetables from Amaranth to Zucchini -> http://bark
.cwmars.org/eg/opac/record/591203]]\\
by Elizabeth Schneider\\
RXV.Sch58v 2001\\
This extraordinary reference work (350 entries, 275 full-color photographs, 500 recipes) provides nearly everything you might want to know about an unusual vegetable (she doesn’t deal with the familiar ones)—where it comes from and where in the world it is especially treasured (not always the same place), what other names it has, what it tastes like, what to look for when you buy it, and how it can be cooked
. Schneider approached chefs, cooking teachers, and native cooks for exemplary recipes, but she also gives clear basic cooking techniques so that you can just bring your find home, prepare it, and serve it with supper.\\\

*[[Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent -> http://bark.cwmars.org/eg/opac/record/2351203 ]]\\
by Jeffrey Alford and Naomi Duguid\\
RV60//AL28j\\
The "Great Subcontinent" is the land mass that embraces Nepal, Pakistan, Bangladesh, Sri Lanka, and, most obviously, India. This handsomely produced volume, full of stunning photographs, personal, crisply descriptive text, and authentic, often simple recipes, takes the reader on a serendipitous voyage of discovery. As in their other inviting books on Asian themes, the authors, a husband-and-wife team, wander through outdoor markets, sample street food, and chat to all manner of cooks, inviting the reader to come explore with them a world of pungent spice and stunning flavor.\\\

to:
RHA.P76b 2001\\
Focusing on the human relationship with plants, the author uses botany to explore four basic human desires--sweetness, beauty, intoxication, and control--through portraits of four plants that embody them: the apple, tulip, marijuana, and potato.\\\

*[[Blood, bones, & butter : the inadvertent education of a reluctant chef -> http://bark.cwmars.org/eg/opac/record/2679193]]\\
by Gabrielle Hamilton\\
RVO.H183b 2011\\
Gabrielle Hamilton's Blood, Bones, And Butter has been a phenomenal success. The term "memoir" doesn't do this book justice -- it's a whirlwind look inside the tumultuous life of a much-loved NYC chef
.
Changed lines 48-75 from:
* Books by John and Matt Lewis Thorne
** [[Simple Cooking
-> http://bark.cwmars.org/eg/opac/record/1622958]] RV.T393s 
**[[Outlaw Cook -> http://bark.cwmars.org/eg/opac/record/1789309]] RV.T393o
** [[Serious Pig -> http://bark.cwmars.org/eg/opac/record/1923578]] RV.T393se 1996
** [[Pot on the Fire -> http://bark.cwmars.org/eg/opac/record/2090614]] RV.T393p 2000
** [[Mouth Wide Open -> http://bark.cwmars.org/eg/opac/record/2467693]] RV.T393m 2007
  The authors
, who live in Northampton, are culinary essayists whose thoughtful exploration of familiar dishes and basic cooking techniques will convince you that there is much more to the ordinary foods that already await you in your refrigerator and larder than you would ever imagine, and their evocative, honest, and often humorous prose provides a welcome oasis from the hype and hustle of the Food Channel and the bravura cooking of celebrity chefs.\\\

*[[The Taste of America -> http://bark.cwmars.org/eg/opac/record/1459534]]\\
by John L. and Karen Hess\\
RU.H463t\\
This polemic about American cooking grabs the food establishment by the back of the neck
and gives it a good shake. It does this partly by setting the historical record straight and partly by exposing the conceits, lazy thinking, and nutritional gobbledegook of so many food writers. Karen Hess was a food historian, John L. Hess was a reporter with a nose for the telling detail, and together they have written a book that is eye-opening, deliciously mean, and, unexpectedly, affectingly evocative. Sadly, it is just as pertinent today as it was in 1977, when it first appeared.\\\

*[[The Art of Eating -> http://bark
.cwmars.org/eg/opac/record/1775918]]\\
by M.F.K. Fisher\\
RVO.F535ar\\
A compendium of the first five books by the famous food
and autobiographical writer, filled with her mixture of insights into gastronomy and life in general.  Her dry humor seasons the experience, as when she noted during the food shortages of World War II "when the wolf is at the door, one should invite him in and have him for dinner."\\\

*[[The omnivore's dilemma -> http://bark.cwmars.org/eg/opac/record/2359391]]\\
by Michael Pollan\\
RVO.P76o 2006\\
An 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.\\\

*[[Animal, Vegetable, Miracle: a year of food life -> http://bark.cwmars.org/eg/opac/record/2410758]]\\
by Barbara Kingsolver\\
RGCX.K617a 2007\\
The National Humanities Medal-winning author of The Poisonwood Bible follows the author's family's efforts to live on locally and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.\\\

to:
*[[Cod: a biography of the fish that changed the world -> http://bark.cwmars.org/eg/opac/record/1939246]]\\
by Mark Kurlansky\\
RKW.K965c 1997\\
A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes
, as well as the natural history of this much sought after fish.\\\
*[[Delights
and Prejudices -> http://bark.cwmars.org/eg/opac/record/1912549]]\\
by James Beard\\
RVO.B38d\\
This American culinary icon began life on
the Oregon coast, where his mother ran a high-class boarding house renowned for the quality of its food. Beard’s was not a happy childhood, but it was a feast for all the senses, since the raw ingredients were incomparable and the dishes were international in flavor and epicurean in quality. Beard would learn to transform these experiences into the basis of a long and successful career writing cookbooks, teaching at his own cooking school and, later, on his own television shows, and helping establish notable New York restaurants.\\\

*[[Don't Eat This Book: Fast Food and
the Supersizing of America -> http://bark.cwmars.org/eg/opac/record/2345450]]\\
by Morgan Spurlock\\
Presents
a humorous yet seriously critical examination of America's seduction by fast foods and the resulting health effects. Morgan Spurlock traveled across the country into schools, hospitals, and people's homes to investigate school lunch programs, the marketing of fast food, and the declining emphasis on health and physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive, and shares what Americans can do to turn the rising tide of obesity, hypertension, and diabetes that have accompanied its ever-growing popularity.\\\
Changed lines 65-79 from:
*[[Don't Eat This Book: Fast Food and the Supersizing of America -> http://bark.cwmars.org/eg/opac/record/2345450]]\\
by Morgan Spurlock\\
Presents a humorous yet seriously critical examination of America's seduction by fast foods and the resulting health effects
. Morgan Spurlock traveled across the country into schools, hospitals, and people's homes to investigate school lunch programs, the marketing of fast food, and the declining emphasis on health and physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive, and shares what Americans can do to turn the rising tide of obesity, hypertension, and diabetes that have accompanied its ever-growing popularity.\\\

*[[American Fried -> http://bark
.cwmars.org/eg/opac/record/1469245]]\\
by Calvin Trillin\\
RVO.T735a\\
Trillin is just
as serious about food as some of the more earnest writers on this list, but also hysterically funny.  His main thesis is that the local food usually is best, not the "continental cuisine" served in the pretentious restaurants found everywhere which he names generically "La Maison de la Casa House".  This book is the first in his Tummy Trilogy, which moves on to ''Alice, Let's Eat'', and finishes with ''Third Helpings'' -- a delectable three-course meal, all in our collection.\\\

*[[Cod: a biography of the fish that changed the world -> http:
//bark.cwmars.org/eg/opac/record/1939246]]\\
by Mark Kurlansky\\
RKW.K965c 1997\\
A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish.\\\

*[[The botany of desire: a plant's eye view of the world -> http://bark.cwmars.org/eg/opac/record/2105460
]]\\
to:
*[[Home Cooking: A Writer in the Kitchen -> http://bark.cwmars.org/eg/opac/record/2379224]]\\
and [[More Home Cooking: A Writer Returns to the Kitchen -> http://bark.cwmars.org/eg/opac/record/520820]]\\
by Laurie Colwin\\
RV.C727h 2000 and RV.C727m 1995\\
Although Laurie Colwin is best known for her novels, she was also a gifted food writer
, perhaps because her novelist’s sensibility provided a lively and unusual perspective on the trials and joys of “ordinary” home cooking. To name just three of the essays—Stuffed Breast of Veal: A Bad Idea; Repulsive Dinners: A Memoir; Easy Cooking for Exhausted People—is to show that here is a writer staking out her own delightfully opinionated territory. And the recipes are as rewarding to make as the prose is to read.\\\

*[[Hungry Planet: What the World Eats -> http://bark
.cwmars.org/eg/opac/record/950402]]\\
by Peter Menzel and Faith D'Aluisio''\\
RU//M529h 2005\\
A photo-chronicle that visits families in twenty-four countries in every inhabited continent, each photographed amidst their weekly food purchases. The accompanying text details food-intake lists with costs noted; provides typical family recipes; and draws on this data to produce such illuminating essays as "Diabesity," about the worldwide epidemic of obesity and diabetes.

*[[In defense of food : an eater's manifesto -> http://bark
.cwmars.org/eg/opac/record/2603204]]\\
Changed lines 78-85 from:
RHA.P76b 2001\\
Focusing on the human relationship with plants, the author uses botany to explore four basic human desires--sweetness, beauty, intoxication, and control--through portraits of four plants that embody them: the apple, tulip, marijuana, and potato.\\\

*[[The Physiology of Taste; Or Meditations on Transcendental Gastronomy -> http://bark.cwmars.org/eg/opac/record/2002140]]\\
by Jean Anselme Brillat-Savarin\\
RVO.B76p\\
One of the great classics of food writing, still fun to read and filled with insights almost 200 years later
.\\\
to:
RU.P76i 2008\\
Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.\\\
Changed lines 86-90 from:
*[[Blood, bones, & butter : the inadvertent education of a reluctant chef -> http://bark.cwmars.org/eg/opac/record/2679193]]\\
by Gabrielle Hamilton\\
RVO.H183b 2011\\
Gabrielle Hamilton's Blood, Bones, And Butter has been a phenomenal success. The term "memoir" doesn't do this book justice -- it's a whirlwind look inside the tumultuous life of a much-loved NYC chef.

to:
* [[Lulu's Provencal Table -> http://bark.cwmars.org/eg/opac/record/2353337]]\\
by Richard Olney\\
RV39.OL6L 2002\\
No one writes about French cooking in English as well as Richard Olney, and this collaboration with Lulu Peyraud offers a rare delight—quality time spent in the kitchen in the company of an extraordinary Provençal cook. She chatters as she cooks, Olney listens and observes, and the result is perhaps the best description ever given of a cook who works not from recipes but from instinct, years of practice, and hands-on familiarity.\\\

*[[Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent -> http://bark.cwmars.org/eg/opac/record/2351203 ]]\\
by Jeffrey Alford and Naomi Duguid\\
RV60//AL28j\\
The "Great Subcontinent" is the land mass that embraces Nepal, Pakistan, Bangladesh, Sri Lanka, and, most obviously, India. This handsomely produced volume, full of stunning photographs, personal, crisply descriptive text, and authentic, often simple recipes, takes the reader on a serendipitous voyage of discovery. As in their other inviting books on Asian themes, the authors, a husband-and-wife team, wander through outdoor markets, sample street food, and chat to all manner of cooks, inviting the reader to come explore with them a world of pungent spice and stunning flavor.\\\

*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]]\\
by Jeffrey Steingarten\\
RVO.St35m 1997\\
By temperament, the author, Vogue’s indomitable food columnist, is the sort of person who is not only willing to ask the chef for a recipe but to chase him around the restaurant kitchen until he gets it. The results are a heady mix of wittily intellectual inquiry and glorious gluttony, plumbing the mysteries of french fries (make them in horse fat), pursuing the secrets of perfect ice cream, or spelling out the dangers of eating salad.

*[[Mastering the Art of French Eating: lessons in food and love from a year in Paris -> http://bark.cwmars.org/eg/opac/record/3158980]]\\
by Ann Mah\\
RVO.M277m 2013\\
When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone.

*[[The omnivore's dilemma -> http://bark.cwmars.org/eg/opac/record/2359391]]\\
by Michael Pollan\\
RVO.P76o 2006\\
An 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 Physiology of Taste; Or Meditations on Transcendental Gastronomy -> http://bark.cwmars.org/eg/opac/record/2002140]]\\
by Jean Anselme Brillat-Savarin\\
RVO.B76p\\
One of the great classics of food writing, still fun to read and filled with insights almost 200 years later.\\\

*[[The Taste of America -> http://bark.cwmars.org/eg/opac/record/1459534]]\\
by John L. and Karen Hess\\
RU.H463t\\
This polemic about American cooking grabs the food establishment by the back of the neck and gives it a good shake. It does this partly by setting the historical record straight and partly by exposing the conceits, lazy thinking, and nutritional gobbledegook of so many food writers. Karen Hess was a food historian, John L. Hess was a reporter with a nose for the telling detail, and together they have written a book that is eye-opening, deliciously mean, and, unexpectedly, affectingly evocative. Sadly, it is just as pertinent today as it was in 1977, when it first appeared.\\\

*[[The Taste of Country Cooking -> http://bark.cwmars.org/eg/opac/record/1515042]]\\
by Edna Lewis\\
RV863.L585t\\
Because she was by nature reserved and even shy, Edna Lewis never received the credit she deserved for helping recreate American cooking in a style that treasured in equal measure our culinary heritage and our fresh, local foodstuffs. In this, her autobiography, she lets us see how this came about—a childhood totally immersed in the living tradition of country cooking as practiced in a small Virginia Piedmont community settled by slaves.\\\

*[[Vegetables from Amaranth to Zucchini -> http://bark.cwmars.org/eg/opac/record/591203]]\\
by Elizabeth Schneider\\
RXV.Sch58v 2001\\
This extraordinary reference work (350 entries, 275 full-color photographs, 500 recipes) provides nearly everything you might want to know about an unusual vegetable (she doesn’t deal with the familiar ones)—where it comes from and where in the world it is especially treasured (not always the same place), what other names it has, what it tastes like, what to look for when you buy it, and how it can be cooked. Schneider approached chefs, cooking teachers, and native cooks for exemplary recipes, but she also gives clear basic cooking techniques so that you can just bring your find home, prepare it, and serve it with supper.\\\

* Books by John and Matt Lewis Thorne
** [[Simple Cooking -> http://bark.cwmars.org/eg/opac/record/1622958]] RV.T393s 
**[[Outlaw Cook -> http://bark.cwmars.org/eg/opac/record/1789309]] RV.T393o
** [[Serious Pig -> http://bark.cwmars.org/eg/opac/record/1923578]] RV.T393se 1996
** [[Pot on the Fire -> http://bark.cwmars.org/eg/opac/record/2090614]] RV.T393p 2000
** [[Mouth Wide Open -> http://bark.cwmars.org/eg/opac/record/2467693]] RV.T393m 2007
  The authors, who live in Northampton, are culinary essayists whose thoughtful exploration of familiar dishes and basic cooking techniques will convince you that there is much more to the ordinary foods that already await you in your refrigerator and larder than you would ever imagine, and their evocative, honest, and often humorous prose provides a welcome oasis from the hype and hustle of the Food Channel and the bravura cooking of celebrity chefs.\\\

Added lines 8-9:

Added lines 138-142:
*[[Blood, bones, & butter : the inadvertent education of a reluctant chef -> http://bark.cwmars.org/eg/opac/record/2679193]]\\
by Gabrielle Hamilton\\
RVO.H183b 2011\\
Gabrielle Hamilton's Blood, Bones, And Butter has been a phenomenal success. The term "memoir" doesn't do this book justice -- it's a whirlwind look inside the tumultuous life of a much-loved NYC chef.

Changed line 13 from:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\ 
to:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\
Changed lines 16-18 from:
This wide-ranging collection of essays, journal entries, excerpts from novels, and selected recipes spans three centuries of American eating, in prose that is often as appetizing as its subjects. Even dedicated readers of food writing will find much here that is completely unfamiliar, and those new to the genre will put the book down with a fresh respect for and delight in our astonishing culinary largess.\\\

*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\ 
to:
This wide-ranging collection of essays, journal entries, excerpts from novels, and selected recipes spans three centuries of American eating, in prose that is often as appetizing as its subjects. Even dedicated readers of food writing will find much here that is completely unfamiliar, and those new to the genre will put the book down with a fresh respect for and delight in our astonishing culinary largess.

*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\
Changed lines 21-23 from:
A photo-chronicle that visits families in twenty-four countries in every inhabited continent, each photographed amidst their weekly food purchases. The accompanying text details food-intake lists with costs noted; provides typical family recipes; and draws on this data to produce such illuminating essays as "Diabesity," about the worldwide epidemic of obesity and diabetes.\\\

*[[An Omelette and a Glass of Wine -> http://bark.cwmars.org/eg/opac/record/142865]]\\ 
to:
A photo-chronicle that visits families in twenty-four countries in every inhabited continent, each photographed amidst their weekly food purchases. The accompanying text details food-intake lists with costs noted; provides typical family recipes; and draws on this data to produce such illuminating essays as "Diabesity," about the worldwide epidemic of obesity and diabetes.

*[[An Omelette and a Glass of Wine -> http://bark.cwmars.org/eg/opac/record/142865]]\\
Changed lines 26-27 from:
This collection of essays originally published in British newspapers and magazines allows easy entry into the writing of one of the greatest food writers of all time. Her books are glorious but dense; but here she touches deftly and lightly on all manner of culinary topics, from what makes a true sardine to the pleasures of cooking French food in your own little holiday kitchen in France. There are recipes throughout, but read this book for its witty, evocative, clear-eyed prose.\\\
to:
This collection of essays originally published in British newspapers and magazines allows easy entry into the writing of one of the greatest food writers of all time. Her books are glorious but dense; but here she touches deftly and lightly on all manner of culinary topics, from what makes a true sardine to the pleasures of cooking French food in your own little holiday kitchen in France. There are recipes throughout, but read this book for its witty, evocative, clear-eyed prose.
Changed line 39 from:
*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]]\\ 
to:
*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]]\\
Changed lines 42-43 from:
By temperament, the author, Vogue’s indomitable food columnist, is the sort of person who is not only willing to ask the chef for a recipe but to chase him around the restaurant kitchen until he gets it. The results are a heady mix of wittily intellectual inquiry and glorious gluttony, plumbing the mysteries of french fries (make them in horse fat), pursuing the secrets of perfect ice cream, or spelling out the dangers of eating salad.\\\
to:
By temperament, the author, Vogue’s indomitable food columnist, is the sort of person who is not only willing to ask the chef for a recipe but to chase him around the restaurant kitchen until he gets it. The results are a heady mix of wittily intellectual inquiry and glorious gluttony, plumbing the mysteries of french fries (make them in horse fat), pursuing the secrets of perfect ice cream, or spelling out the dangers of eating salad.
Changed lines 11-12 from:

*[[American Food Writing: An Anthology With Classic Recipes
-> http://bark.cwmars.org/eg/opac/record/2428331]]\\ edited by Molly O'Neill\\
to:
When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone.

*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\

edited by Molly O'Neill\\
Changed lines 18-19 from:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\ ''by Peter Menzel and Faith D'Aluisio''\\
to:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\
by Peter Menzel and Faith D'Aluisio''\\
Changed lines 23-25 from:
*[[An Omelette and a Glass of Wine -> http://bark.cwmars.org/eg/opac/record/142865]] by Elizabeth David. RV.D28o\\
to:
*[[An Omelette and a Glass of Wine -> http://bark.cwmars.org/eg/opac/record/142865]]\\
by Elizabeth David\\
RV.D28o\\
Changed lines 28-31 from:
*[[Home Cooking: A Writer in the Kitchen -> http://bark.cwmars.org/eg/opac/record/2379224]] and [[More Home Cooking: A Writer Returns to the Kitchen -> http://bark.cwmars.org/eg/opac/record/520820]] by Laurie Colwin. RV.C727h 2000 and RV.C727m 1995\\
to:
*[[Home Cooking: A Writer in the Kitchen -> http://bark.cwmars.org/eg/opac/record/2379224]]\\
and
[[More Home Cooking: A Writer Returns to the Kitchen -> http://bark.cwmars.org/eg/opac/record/520820]]\\
by
Laurie Colwin\\
RV.C727h 2000 and RV.C727m 1995\\
Changed lines 34-36 from:
* [[Lulu's Provencal Table -> http://bark.cwmars.org/eg/opac/record/2353337]] by Richard Olney. RV39.OL6L 2002\\
to:
* [[Lulu's Provencal Table -> http://bark.cwmars.org/eg/opac/record/2353337]]\\
by
Richard Olney\\
RV39.OL6L 2002\\
Changed lines 39-41 from:
*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]] by Jeffrey Steingarten RVO.St35m 1997\\
to:
*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]]\\
by Jeffrey Steingarten\\
RVO.St35m 1997\\
Changed lines 44-46 from:
*[[The Taste of Country Cooking -> http://bark.cwmars.org/eg/opac/record/1515042]] by Edna Lewis. RV863.L585t\\
to:
*[[The Taste of Country Cooking -> http://bark.cwmars.org/eg/opac/record/1515042]]\\
by
Edna Lewis\\
RV863.L585t\\
Changed lines 49-51 from:
*[[Delights and Prejudices -> http://bark.cwmars.org/eg/opac/record/1912549]] by James Beard RVO.B38d\\
to:
*[[Delights and Prejudices -> http://bark.cwmars.org/eg/opac/record/1912549]]\\
by
James Beard\\
RVO.B38d\\
Changed lines 54-56 from:
*[[In defense of food : an eater's manifesto -> http://bark.cwmars.org/eg/opac/record/2603204]] by Michael Pollan RU.P76i 2008\\
to:
*[[In defense of food : an eater's manifesto -> http://bark.cwmars.org/eg/opac/record/2603204]]\\
by
Michael Pollan\\
RU.P76i 2008\\
Changed lines 59-61 from:
*[[Vegetables from Amaranth to Zucchini -> http://bark.cwmars.org/eg/opac/record/591203]] by Elizabeth Schneider RXV.Sch58v 2001\\
to:
*[[Vegetables from Amaranth to Zucchini -> http://bark.cwmars.org/eg/opac/record/591203]]\\
by
Elizabeth Schneider\\
RXV.Sch58v 2001\\
Changed lines 64-66 from:
*[[Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent -> http://bark.cwmars.org/eg/opac/record/2351203 ]] by Jeffrey Alford and Naomi Duguid. RV60//AL28j\\
to:
*[[Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent -> http://bark.cwmars.org/eg/opac/record/2351203 ]]\\
by
Jeffrey Alford and Naomi Duguid\\
RV60//AL28j\\
Changed lines 69-71 from:
*[[Candyfreak: A Journey Through the Chocolate Underbelly of America -> http://bark.cwmars.org/eg/opac/record/2241175]] by Steve Almond HECH.AL68c 2004\\
to:
*[[Candyfreak: A Journey Through the Chocolate Underbelly of America -> http://bark.cwmars.org/eg/opac/record/2241175]]\\
by
Steve Almond\\
HECH.AL68c 2004\\
Changed lines 82-84 from:
*[[The Taste of America -> http://bark.cwmars.org/eg/opac/record/1459534]] by John L. and Karen Hess. RU.H463t\\
to:
*[[The Taste of America -> http://bark.cwmars.org/eg/opac/record/1459534]]\\
by
John L. and Karen Hess\\
RU.H463t\\
Changed lines 87-89 from:
*[[The Art of Eating -> http://bark.cwmars.org/eg/opac/record/1775918]] by M.F.K. Fisher RVO.F535ar\\
to:
*[[The Art of Eating -> http://bark.cwmars.org/eg/opac/record/1775918]]\\
by
M.F.K. Fisher\\
RVO.F535ar\\
Changed lines 92-94 from:
*[[The omnivore's dilemma -> http://bark.cwmars.org/eg/opac/record/2359391]] by Michael Pollan RVO.P76o 2006\\
to:
*[[The omnivore's dilemma -> http://bark.cwmars.org/eg/opac/record/2359391]]\\
by
Michael Pollan\\
RVO.P76o 2006\\
Changed lines 97-99 from:
*[[Animal, Vegetable, Miracle: a year of food life -> http://bark.cwmars.org/eg/opac/record/2410758]] by Barbara Kingsolver RGCX.K617a 2007\\
to:
*[[Animal, Vegetable, Miracle: a year of food life -> http://bark.cwmars.org/eg/opac/record/2410758]]\\
by
Barbara Kingsolver\\
RGCX.K617a 2007\\
Changed lines 102-104 from:
*[[Fast food nation -> http://bark.cwmars.org/eg/opac/record/2094401]] by Eric Schlosser RUY.Sch39f 2001\\
to:
*[[Fast food nation -> http://bark.cwmars.org/eg/opac/record/2094401]]\\
by
Eric Schlosser\\
RUY.Sch39f 2001\\
Changed lines 107-108 from:
*[[Don't Eat This Book: Fast Food and the Supersizing of America -> http://bark.cwmars.org/eg/opac/record/2345450]] by Morgan Spurlock\\
to:
*[[Don't Eat This Book: Fast Food and the Supersizing of America -> http://bark.cwmars.org/eg/opac/record/2345450]]\\
by Morgan Spurlock\\
Changed lines 111-113 from:
*[[American Fried -> http://bark.cwmars.org/eg/opac/record/1469245]] by Calvin Trillin RVO.T735a\\
to:
*[[American Fried -> http://bark.cwmars.org/eg/opac/record/1469245]]\\
by
Calvin Trillin\\
RVO.T735a\\
Changed lines 116-118 from:
*[[Cod: a biography of the fish that changed the world -> http://bark.cwmars.org/eg/opac/record/1939246]] by Mark Kurlansky RKW.K965c 1997\\
to:
*[[Cod: a biography of the fish that changed the world -> http://bark.cwmars.org/eg/opac/record/1939246]]\\
by
Mark Kurlansky\\
RKW.K965c 1997\\
Changed lines 121-123 from:
*[[The botany of desire: a plant's eye view of the world -> http://bark.cwmars.org/eg/opac/record/2105460]] by Michael Pollan RHA.P76b 2001\\
to:
*[[The botany of desire: a plant's eye view of the world -> http://bark.cwmars.org/eg/opac/record/2105460]]\\
by
Michael Pollan\\
RHA.P76b 2001\\
Changed lines 126-128 from:
*[[The Physiology of Taste; Or Meditations on Transcendental Gastronomy -> http://bark.cwmars.org/eg/opac/record/2002140]] by Jean Anselme Brillat-Savarin RVO.B76p\\
to:
*[[The Physiology of Taste; Or Meditations on Transcendental Gastronomy -> http://bark.cwmars.org/eg/opac/record/2002140]]\\
by
Jean Anselme Brillat-Savarin\\
RVO.B76p\\
Changed lines 131-133 from:
*[[Julie and Julia -> http://bark.cwmars.org/eg/opac/record/2323279]] by Julia Powell RVO.P871j 2005\\
to:
*[[Julie and Julia -> http://bark.cwmars.org/eg/opac/record/2323279]]\\
by
Julia Powell\\
RVO.P871j 2005\\
Changed lines 8-9 from:
*[[Mastering the Art of French Eating: lessons in food and love from a year in Paris -> http://bark.cwmars.org/eg/opac/record/3158980]]\\
''by
Ann Mah''\\
to:
*[[Mastering the Art of French Eating: lessons in food and love from a year in Paris -> http://bark.cwmars.org/eg/opac/record/3158980]]\\
by Ann Mah\\
Changed line 12 from:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\  edited ''by Molly O'Neill''\\
to:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\  edited by Molly O'Neill\\
Changed lines 8-12 from:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]  edited by Molly O'Neill.\\
to:
*[[Mastering the Art of French Eating: lessons in food and love from a year in Paris -> http://bark.cwmars.org/eg/opac/record/3158980]]\\
''by Ann Mah''\\
RVO.M277m 2013\\

*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]\\  edited ''by Molly O'Neill''
\\
Changed line 16 from:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]] by Peter Menzel and Faith D'Aluisio\\
to:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]]\\ ''by Peter Menzel and Faith D'Aluisio''\\
Changed line 84 from:
*[[http://wmars.cwmars.org/search/t?SEARCH=julie+and+julia&sortdropdown=-&searchscope=41|Julie and Julia]] by Julia Powell RVO.P871j 2005\\
to:
*[[Julie and Julia -> http://bark.cwmars.org/eg/opac/record/2323279]] by Julia Powell RVO.P871j 2005\\
Changed line 81 from:
*[[http://wmars.cwmars.org/search?/tphysiology+of+taste/tphysiology+of+taste/1%2C2%2C2%2CB/frameset&FF=tphysiology+of+taste&1%2C1%2C/indexsort=-| The Physiology of Taste; Or Meditations on Transcendental Gastronomy]] by Jean Anselme Brillat-Savarin RVO.B76p\\
to:
*[[The Physiology of Taste; Or Meditations on Transcendental Gastronomy -> http://bark.cwmars.org/eg/opac/record/2002140]] by Jean Anselme Brillat-Savarin RVO.B76p\\
Changed line 78 from:
*[[http://wmars.cwmars.org/search/t?SEARCH=botany+of+desire&sortdropdown=-&searchscope=41|The botany of desire: a plant's eye view of the world]] by Michael Pollan RHA.P76b 2001\\
to:
*[[The botany of desire: a plant's eye view of the world -> http://bark.cwmars.org/eg/opac/record/2105460]] by Michael Pollan RHA.P76b 2001\\
Changed line 75 from:
*[[http://wmars.cwmars.org/search/q?author=kurlansky&title=cod&sortdropdown=-&searchscope=41|Cod: a biography of the fish that changed the world]] by Mark Kurlansky RKW.K965c 1997\\
to:
*[[Cod: a biography of the fish that changed the world -> http://bark.cwmars.org/eg/opac/record/1939246]] by Mark Kurlansky RKW.K965c 1997\\
Changed line 72 from:
*[[http://wmars.cwmars.org/search?/atrillin+calvin/atrillin+calvin/1%2C1%2C16%2CB/frameset&FF=atrillin+calvin&4%2C%2C16/indexsort=-|American Fried]] by Calvin Trillin RVO.T735a\\
to:
*[[American Fried -> http://bark.cwmars.org/eg/opac/record/1469245]] by Calvin Trillin RVO.T735a\\
Changed line 69 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=don%27t+eat+this+book&searchscope=41|Don't Eat This Book: Fast Food and the Supersizing of America]] by Morgan Spurlock\\
to:
*[[Don't Eat This Book: Fast Food and the Supersizing of America -> http://bark.cwmars.org/eg/opac/record/2345450]] by Morgan Spurlock\\
Changed line 66 from:
*[[http://wmars.cwmars.org/search/t?SEARCH=Fast+food+nation&sortdropdown=-&searchscope=41|Fast food nation]] by Eric Schlosser RUY.Sch39f 2001\\
to:
*[[Fast food nation -> http://bark.cwmars.org/eg/opac/record/2094401]] by Eric Schlosser RUY.Sch39f 2001\\
Changed line 63 from:
*[[http://wmars.cwmars.org/search/t?SEARCH=animal+vegetable+miracle|Animal, Vegetable, Miracle: a year of food life]] by Barbara Kingsolver RGCX.K617a 2007\\
to:
*[[Animal, Vegetable, Miracle: a year of food life -> http://bark.cwmars.org/eg/opac/record/2410758]] by Barbara Kingsolver RGCX.K617a 2007\\
Changed line 60 from:
*[[http://wmars.cwmars.org/search~S41/t?SEARCH=Omnivore's Dilemma|The omnivore's dilemma]] by Michael Pollan RVO.P76o 2006\\
to:
*[[The omnivore's dilemma -> http://bark.cwmars.org/eg/opac/record/2359391]] by Michael Pollan RVO.P76o 2006\\
Changed line 57 from:
*[[http://wmars.cwmars.org/search?/afisher+m+f/afisher+m+f/1%2C2%2C20%2CB/frameset&FF=afisher+m+f+k+mary+frances+kennedy+1908+1992&4%2C%2C19/indexsort=- |The Art of Eating]] by M.F.K. Fisher RVO.F535ar\\
to:
*[[The Art of Eating -> http://bark.cwmars.org/eg/opac/record/1775918]] by M.F.K. Fisher RVO.F535ar\\
Changed line 54 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=taste+of+america&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=athorne+john | The Taste of America]] by John L. and Karen Hess. RU.H463t\\
to:
*[[The Taste of America -> http://bark.cwmars.org/eg/opac/record/1459534]] by John L. and Karen Hess. RU.H463t\\
Changed lines 47-51 from:
** [[http://wmars.cwmars.org/search?/tsimple+cooking/tsimple+cooking/1%2C1%2C2%2CB/frameset&FF=tsimple+cooking&1%2C%2C2/indexsort=- |Simple Cooking]] RV.T393s 
**[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=outlaw+cook&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tsimple+cooking | Outlaw Cook]] RV.T393o
** [[http:
//wmars.cwmars.org/search/?searchtype=t&searcharg=serious+pig&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=toutlaw+cook | Serious Pig]] RV.T393se 1996
** [[
http://wmars.cwmars.org/search/?searchtype=t&searcharg=Pot+on+the+fire&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tserious+pig| Pot on the Fire]] RV.T393p 2000
** [[http:
//wmars.cwmars.org/record=b3525210~S41| Mouth Wide Open]] RV.T393m 2007
to:
** [[Simple Cooking -> http://bark.cwmars.org/eg/opac/record/1622958]] RV.T393s 
**[[Outlaw Cook -> http://bark.cwmars.org/eg/opac/record/1789309]] RV.T393o
** [[Serious Pig
-> http://bark.cwmars.org/eg/opac/record/1923578]] RV.T393se 1996
** [[Pot on the Fire ->
http://bark.cwmars.org/eg/opac/record/2090614]] RV.T393p 2000
** [[Mouth Wide Open
-> http://bark.cwmars.org/eg/opac/record/2467693]] RV.T393m 2007
Changed line 43 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=candyfreak&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tmangoes+and+curry+l | Candyfreak: A Journey Through the Chocolate Underbelly of America]] by Steve Almond HECH.AL68c 2004\\
to:
*[[Candyfreak: A Journey Through the Chocolate Underbelly of America -> http://bark.cwmars.org/eg/opac/record/2241175]] by Steve Almond HECH.AL68c 2004\\
Changed line 40 from:
*[[http://wmars.cwmars.org/search?/tmangoes+and+curry+l/tmangoes+and+curry+l/1%2C2%2C2%2CB/frameset&FF=tmangoes+and+curry+leaves+culinary+travels+through+the+great+subcontinent&1%2C1%2C | Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent]] by Jeffrey Alford and Naomi Duguid. RV60//AL28j\\
to:
*[[Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent -> http://bark.cwmars.org/eg/opac/record/2351203 ]] by Jeffrey Alford and Naomi Duguid. RV60//AL28j\\
Changed line 37 from:
*[[http://wmars.cwmars.org/search?/tvegetables+from+amaranths+to/tvegetables+from+amaranths+to/-3%2C0%2C0%2CB/frameset&FF=tvegetables+from+amaranth+to+zucchini+the+essential+reference&1%2C1%2C/indexsort=- | Vegetables from Amaranth to Zucchini]] by Elizabeth Schneider RXV.Sch58v 2001\\
to:
*[[Vegetables from Amaranth to Zucchini -> http://bark.cwmars.org/eg/opac/record/591203]] by Elizabeth Schneider RXV.Sch58v 2001\\
Changed line 34 from:
*[[http://wmars.cwmars.org/search/X?SEARCH=in+defense+of+food|In defense of food : an eater's manifesto]] by Michael Pollan RU.P76i 2008\\
to:
*[[In defense of food : an eater's manifesto -> http://bark.cwmars.org/eg/opac/record/2603204]] by Michael Pollan RU.P76i 2008\\
Changed line 31 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=delights+and+prejudices&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=ttaste+of+country+cooking | Delights and Prejudices]] by James Beard RVO.B38d\\
to:
*[[Delights and Prejudices -> http://bark.cwmars.org/eg/opac/record/1912549]] by James Beard RVO.B38d\\
Changed line 28 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=taste+of+country+cooking&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tman+who+ate+everything | The Taste of Country Cooking]] by Edna Lewis. RV863.L585t\\
to:
*[[The Taste of Country Cooking -> http://bark.cwmars.org/eg/opac/record/1515042]] by Edna Lewis. RV863.L585t\\
Changed line 25 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=man+who+ate+everything&searchscope=41&sortdropdown=-&SORT=DZ&extended=1&SUBMIT=Search&searchlimits=&searchorigarg=Xlulu%27s+provencal+table%26SORT%3DD | The Man Who Ate Everything]] by Jeffrey Steingarten RVO.St35m 1997\\
to:
*[[The Man Who Ate Everything -> http://bark.cwmars.org/eg/opac/record/462023]] by Jeffrey Steingarten RVO.St35m 1997\\
Changed line 22 from:
* [[http://wmars.cwmars.org/search/X?SEARCH=lulu%27s+provencal+table&SORT=D&searchscope=41 | Lulu's Provencal Table]] by Richard Olney. RV39.OL6L 2002\\
to:
* [[Lulu's Provencal Table -> http://bark.cwmars.org/eg/opac/record/2353337]] by Richard Olney. RV39.OL6L 2002\\
Changed line 19 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=home+cooking&searchscope=41&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tomelet+and+a+glass+of+wine |Home Cooking: A Writer in the Kitchen]] and [[http://wmars.cwmars.org/search/?searchtype=t&searcharg=more+home+cooking&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=thome+cooking |More Home Cooking: A Writer Returns to the Kitchen]] by Laurie Colwin. RV.C727h 2000 and RV.C727m 1995\\
to:
*[[Home Cooking: A Writer in the Kitchen -> http://bark.cwmars.org/eg/opac/record/2379224]] and [[More Home Cooking: A Writer Returns to the Kitchen -> http://bark.cwmars.org/eg/opac/record/520820]] by Laurie Colwin. RV.C727h 2000 and RV.C727m 1995\\
Changed line 16 from:
*[[http://wmars.cwmars.org/search?/tomelet+and+a+glass+of+wine/tomelet+and+a+glass+of+wine/-3%2C0%2C0%2CB/frameset&FF=tomelette+and+a+glass+of+wine&1%2C1%2C/indexsort=- | An Omelette and a Glass of Wine]] by Elizabeth David. RV.D28o\\
to:
*[[An Omelette and a Glass of Wine -> http://bark.cwmars.org/eg/opac/record/142865]] by Elizabeth David. RV.D28o\\
Changed line 12 from:
*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=hungry+planet&searchscope=41&sortdropdown=-&SORT=DZ&extended=1&SUBMIT=Search&searchlimits=&searchorigarg=Xamerican+food+writing%26SORT%3DD | Hungry Planet: What the World Eats]] by Peter Menzel and Faith D'Aluisio\\
to:
*[[Hungry Planet: What the World Eats -> http://bark.cwmars.org/eg/opac/record/950402]] by Peter Menzel and Faith D'Aluisio\\
Changed line 8 from:
*[[http://wmars.cwmars.org/search?/Xamerican+food+writing&SORT=D&searchscope=41/Xamerican+food+writing&SORT=D&searchscope=41&SUBKEY=american%20food%20writing/1%2C2%2C2%2CE/frameset&FF=Xamerican+food+writing&SORT=D&searchscope=41&1%2C1%2C |American Food Writing: An Anthology With Classic Recipes]]  edited by Molly O'Neill.\\
to:
*[[American Food Writing: An Anthology With Classic Recipes -> http://bark.cwmars.org/eg/opac/record/2428331]]  edited by Molly O'Neill.\\
Added lines 1-87:
(:title Books About Food:)
(:description nonfiction about food and eating - August 2007:)

Forbes Library has a wonderful selection of books on food and eating.  Here is a sumptuous buffet of titles selected by our staff for you to consume and enjoy.

This booklist was originally posted in August 2007. Some new titles were added in 2008.

*[[http://wmars.cwmars.org/search?/Xamerican+food+writing&SORT=D&searchscope=41/Xamerican+food+writing&SORT=D&searchscope=41&SUBKEY=american%20food%20writing/1%2C2%2C2%2CE/frameset&FF=Xamerican+food+writing&SORT=D&searchscope=41&1%2C1%2C |American Food Writing: An Anthology With Classic Recipes]]  edited by Molly O'Neill.\\
RVO.Am35o 2007\\
This wide-ranging collection of essays, journal entries, excerpts from novels, and selected recipes spans three centuries of American eating, in prose that is often as appetizing as its subjects. Even dedicated readers of food writing will find much here that is completely unfamiliar, and those new to the genre will put the book down with a fresh respect for and delight in our astonishing culinary largess.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=hungry+planet&searchscope=41&sortdropdown=-&SORT=DZ&extended=1&SUBMIT=Search&searchlimits=&searchorigarg=Xamerican+food+writing%26SORT%3DD | Hungry Planet: What the World Eats]] by Peter Menzel and Faith D'Aluisio\\
RU//M529h 2005\\
A photo-chronicle that visits families in twenty-four countries in every inhabited continent, each photographed amidst their weekly food purchases. The accompanying text details food-intake lists with costs noted; provides typical family recipes; and draws on this data to produce such illuminating essays as "Diabesity," about the worldwide epidemic of obesity and diabetes.\\\

*[[http://wmars.cwmars.org/search?/tomelet+and+a+glass+of+wine/tomelet+and+a+glass+of+wine/-3%2C0%2C0%2CB/frameset&FF=tomelette+and+a+glass+of+wine&1%2C1%2C/indexsort=- | An Omelette and a Glass of Wine]] by Elizabeth David. RV.D28o\\
This collection of essays originally published in British newspapers and magazines allows easy entry into the writing of one of the greatest food writers of all time. Her books are glorious but dense; but here she touches deftly and lightly on all manner of culinary topics, from what makes a true sardine to the pleasures of cooking French food in your own little holiday kitchen in France. There are recipes throughout, but read this book for its witty, evocative, clear-eyed prose.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=home+cooking&searchscope=41&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tomelet+and+a+glass+of+wine |Home Cooking: A Writer in the Kitchen]] and [[http://wmars.cwmars.org/search/?searchtype=t&searcharg=more+home+cooking&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=thome+cooking |More Home Cooking: A Writer Returns to the Kitchen]] by Laurie Colwin. RV.C727h 2000 and RV.C727m 1995\\
Although Laurie Colwin is best known for her novels, she was also a gifted food writer, perhaps because her novelist’s sensibility provided a lively and unusual perspective on the trials and joys of “ordinary” home cooking. To name just three of the essays—Stuffed Breast of Veal: A Bad Idea; Repulsive Dinners: A Memoir; Easy Cooking for Exhausted People—is to show that here is a writer staking out her own delightfully opinionated territory. And the recipes are as rewarding to make as the prose is to read.\\\

* [[http://wmars.cwmars.org/search/X?SEARCH=lulu%27s+provencal+table&SORT=D&searchscope=41 | Lulu's Provencal Table]] by Richard Olney. RV39.OL6L 2002\\
No one writes about French cooking in English as well as Richard Olney, and this collaboration with Lulu Peyraud offers a rare delight—quality time spent in the kitchen in the company of an extraordinary Provençal cook. She chatters as she cooks, Olney listens and observes, and the result is perhaps the best description ever given of a cook who works not from recipes but from instinct, years of practice, and hands-on familiarity.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=man+who+ate+everything&searchscope=41&sortdropdown=-&SORT=DZ&extended=1&SUBMIT=Search&searchlimits=&searchorigarg=Xlulu%27s+provencal+table%26SORT%3DD | The Man Who Ate Everything]] by Jeffrey Steingarten RVO.St35m 1997\\
By temperament, the author, Vogue’s indomitable food columnist, is the sort of person who is not only willing to ask the chef for a recipe but to chase him around the restaurant kitchen until he gets it. The results are a heady mix of wittily intellectual inquiry and glorious gluttony, plumbing the mysteries of french fries (make them in horse fat), pursuing the secrets of perfect ice cream, or spelling out the dangers of eating salad.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=taste+of+country+cooking&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tman+who+ate+everything | The Taste of Country Cooking]] by Edna Lewis. RV863.L585t\\
Because she was by nature reserved and even shy, Edna Lewis never received the credit she deserved for helping recreate American cooking in a style that treasured in equal measure our culinary heritage and our fresh, local foodstuffs. In this, her autobiography, she lets us see how this came about—a childhood totally immersed in the living tradition of country cooking as practiced in a small Virginia Piedmont community settled by slaves.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=delights+and+prejudices&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=ttaste+of+country+cooking | Delights and Prejudices]] by James Beard RVO.B38d\\
This American culinary icon began life on the Oregon coast, where his mother ran a high-class boarding house renowned for the quality of its food. Beard’s was not a happy childhood, but it was a feast for all the senses, since the raw ingredients were incomparable and the dishes were international in flavor and epicurean in quality. Beard would learn to transform these experiences into the basis of a long and successful career writing cookbooks, teaching at his own cooking school and, later, on his own television shows, and helping establish notable New York restaurants.\\\

*[[http://wmars.cwmars.org/search/X?SEARCH=in+defense+of+food|In defense of food : an eater's manifesto]] by Michael Pollan RU.P76i 2008\\
Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.\\\

*[[http://wmars.cwmars.org/search?/tvegetables+from+amaranths+to/tvegetables+from+amaranths+to/-3%2C0%2C0%2CB/frameset&FF=tvegetables+from+amaranth+to+zucchini+the+essential+reference&1%2C1%2C/indexsort=- | Vegetables from Amaranth to Zucchini]] by Elizabeth Schneider RXV.Sch58v 2001\\
This extraordinary reference work (350 entries, 275 full-color photographs, 500 recipes) provides nearly everything you might want to know about an unusual vegetable (she doesn’t deal with the familiar ones)—where it comes from and where in the world it is especially treasured (not always the same place), what other names it has, what it tastes like, what to look for when you buy it, and how it can be cooked. Schneider approached chefs, cooking teachers, and native cooks for exemplary recipes, but she also gives clear basic cooking techniques so that you can just bring your find home, prepare it, and serve it with supper.\\\

*[[http://wmars.cwmars.org/search?/tmangoes+and+curry+l/tmangoes+and+curry+l/1%2C2%2C2%2CB/frameset&FF=tmangoes+and+curry+leaves+culinary+travels+through+the+great+subcontinent&1%2C1%2C | Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent]] by Jeffrey Alford and Naomi Duguid. RV60//AL28j\\
The "Great Subcontinent" is the land mass that embraces Nepal, Pakistan, Bangladesh, Sri Lanka, and, most obviously, India. This handsomely produced volume, full of stunning photographs, personal, crisply descriptive text, and authentic, often simple recipes, takes the reader on a serendipitous voyage of discovery. As in their other inviting books on Asian themes, the authors, a husband-and-wife team, wander through outdoor markets, sample street food, and chat to all manner of cooks, inviting the reader to come explore with them a world of pungent spice and stunning flavor.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=candyfreak&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tmangoes+and+curry+l | Candyfreak: A Journey Through the Chocolate Underbelly of America]] by Steve Almond HECH.AL68c 2004\\
The aptly named Almond has a jones for almost any kind of candy, especially if it’s made by the smaller and quirkier manufacturers. Part rant, part social history, part confession, this funny and bittersweet book will not only tell you a lot you didn’t know about candy itself but reveal show you the role it plays in all our lives as a source of pleasure and an escape from pain.\\\

* Books by John and Matt Lewis Thorne
** [[http://wmars.cwmars.org/search?/tsimple+cooking/tsimple+cooking/1%2C1%2C2%2CB/frameset&FF=tsimple+cooking&1%2C%2C2/indexsort=- |Simple Cooking]] RV.T393s 
**[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=outlaw+cook&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tsimple+cooking | Outlaw Cook]] RV.T393o
** [[http://wmars.cwmars.org/search/?searchtype=t&searcharg=serious+pig&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=toutlaw+cook | Serious Pig]] RV.T393se 1996
** [[http://wmars.cwmars.org/search/?searchtype=t&searcharg=Pot+on+the+fire&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=tserious+pig| Pot on the Fire]] RV.T393p 2000
** [[http://wmars.cwmars.org/record=b3525210~S41| Mouth Wide Open]] RV.T393m 2007
  The authors, who live in Northampton, are culinary essayists whose thoughtful exploration of familiar dishes and basic cooking techniques will convince you that there is much more to the ordinary foods that already await you in your refrigerator and larder than you would ever imagine, and their evocative, honest, and often humorous prose provides a welcome oasis from the hype and hustle of the Food Channel and the bravura cooking of celebrity chefs.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=taste+of+america&searchscope=41&sortdropdown=-&SORT=D&extended=0&SUBMIT=Search&searchlimits=&searchorigarg=athorne+john | The Taste of America]] by John L. and Karen Hess. RU.H463t\\
This polemic about American cooking grabs the food establishment by the back of the neck and gives it a good shake. It does this partly by setting the historical record straight and partly by exposing the conceits, lazy thinking, and nutritional gobbledegook of so many food writers. Karen Hess was a food historian, John L. Hess was a reporter with a nose for the telling detail, and together they have written a book that is eye-opening, deliciously mean, and, unexpectedly, affectingly evocative. Sadly, it is just as pertinent today as it was in 1977, when it first appeared.\\\

*[[http://wmars.cwmars.org/search?/afisher+m+f/afisher+m+f/1%2C2%2C20%2CB/frameset&FF=afisher+m+f+k+mary+frances+kennedy+1908+1992&4%2C%2C19/indexsort=- |The Art of Eating]] by M.F.K. Fisher RVO.F535ar\\
A compendium of the first five books by the famous food and autobiographical writer, filled with her mixture of insights into gastronomy and life in general.  Her dry humor seasons the experience, as when she noted during the food shortages of World War II "when the wolf is at the door, one should invite him in and have him for dinner."\\\

*[[http://wmars.cwmars.org/search~S41/t?SEARCH=Omnivore's Dilemma|The omnivore's dilemma]] by Michael Pollan RVO.P76o 2006\\
An 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.\\\

*[[http://wmars.cwmars.org/search/t?SEARCH=animal+vegetable+miracle|Animal, Vegetable, Miracle: a year of food life]] by Barbara Kingsolver RGCX.K617a 2007\\
The National Humanities Medal-winning author of The Poisonwood Bible follows the author's family's efforts to live on locally and home-grown foods, an endeavor through which they learned lighthearted truths about food production and the connection between health and diet.\\\

*[[http://wmars.cwmars.org/search/t?SEARCH=Fast+food+nation&sortdropdown=-&searchscope=41|Fast food nation]] by Eric Schlosser RUY.Sch39f 2001\\
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.\\\

*[[http://wmars.cwmars.org/search/?searchtype=t&searcharg=don%27t+eat+this+book&searchscope=41|Don't Eat This Book: Fast Food and the Supersizing of America]] by Morgan Spurlock\\
Presents a humorous yet seriously critical examination of America's seduction by fast foods and the resulting health effects. Morgan Spurlock traveled across the country into schools, hospitals, and people's homes to investigate school lunch programs, the marketing of fast food, and the declining emphasis on health and physical education. He looks at why fast food is so tasty, cheap, and ultimately seductive, and shares what Americans can do to turn the rising tide of obesity, hypertension, and diabetes that have accompanied its ever-growing popularity.\\\

*[[http://wmars.cwmars.org/search?/atrillin+calvin/atrillin+calvin/1%2C1%2C16%2CB/frameset&FF=atrillin+calvin&4%2C%2C16/indexsort=-|American Fried]] by Calvin Trillin RVO.T735a\\
Trillin is just as serious about food as some of the more earnest writers on this list, but also hysterically funny.  His main thesis is that the local food usually is best, not the "continental cuisine" served in the pretentious restaurants found everywhere which he names generically "La Maison de la Casa House".  This book is the first in his Tummy Trilogy, which moves on to ''Alice, Let's Eat'', and finishes with ''Third Helpings'' -- a delectable three-course meal, all in our collection.\\\

*[[http://wmars.cwmars.org/search/q?author=kurlansky&title=cod&sortdropdown=-&searchscope=41|Cod: a biography of the fish that changed the world]] by Mark Kurlansky RKW.K965c 1997\\
A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish.\\\

*[[http://wmars.cwmars.org/search/t?SEARCH=botany+of+desire&sortdropdown=-&searchscope=41|The botany of desire: a plant's eye view of the world]] by Michael Pollan RHA.P76b 2001\\
Focusing on the human relationship with plants, the author uses botany to explore four basic human desires--sweetness, beauty, intoxication, and control--through portraits of four plants that embody them: the apple, tulip, marijuana, and potato.\\\

*[[http://wmars.cwmars.org/search?/tphysiology+of+taste/tphysiology+of+taste/1%2C2%2C2%2CB/frameset&FF=tphysiology+of+taste&1%2C1%2C/indexsort=-| The Physiology of Taste; Or Meditations on Transcendental Gastronomy]] by Jean Anselme Brillat-Savarin RVO.B76p\\
One of the great classics of food writing, still fun to read and filled with insights almost 200 years later.\\\

*[[http://wmars.cwmars.org/search/t?SEARCH=julie+and+julia&sortdropdown=-&searchscope=41|Julie and Julia]] by Julia Powell RVO.P871j 2005\\
Join Julie Powell as she tries to cook the entire "Mastering the Art of French Cooking" cookbook in one year. Her funny story started out as a blog and turned into one hilarious story about the adventures of trying something new.

Category: [[!Reading Lists]]
Page last changed: October 22, 2013, at 02:02 PM EST.