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This is a list of books used during a past Book Talk at one of the libraries

Food, Glorious Food!
Gere Branch BooksTalk, September 27, 2010
Pam B. [volunteer/presenter]

The Ingredients

book cover Story of Corn
by Betty Fussell [633.15 Fus]

book cover Bananas: An American History
by Virginia Jenkins [641.3 Jen]

book cover The Big Oyster
by Mark Kurlansky [594.4 Kur]

book cover Cod
by Mark Kurlansky [333.956 Kur]

book cover Salt: A World History
by Mark Kurlansky [333.856 Kur]

book cover Uncommon Grounds
by Mark Pendergrast [641.337 Pen]

The Chefs/Cooks

book cover Appetite for Life
by Noel Riley Fitch [B C4349f]

book cover The Apprentice: My Life in the Kitchen
by Jacques Pepin [641.509 Pep]

book cover Julie & Julia
by Julie Powell [641.3 Pow]

book cover Pioneer Woman Cooks
by Ree Drummond [641.506 Dru]

book cover Good Eats: The Early Years
by Alton Brown [641.5 qBro]

M.F.K. Fisher, Julia Child and Alice Waters
by Jean Reardon [641.5 Rea]

The History/Production

book cover Columbian Exchange
by Alfred W. Crosby [574.5 Cro]

book cover The Oxford Companion to Food
by Alan Davidson [R 641.3 qDav]

book cover Animal, Vegetable, Miracle
by Barbara Kingsolver [630 Kin]

book cover Food of a Younger Land
by Mark Kurlansky [394.12 Kur]

book cover The Omnivore's Dilemma
by Michael Pollan [394.12 Pol]

book cover The Jungle
by Upton Sinclair [Sinclair]

Why We Eat What We Eat
by Raymond Sokolov [641.013 Sok]

book cover With the Grain
by Raymond Sokolov [641.634 Sok]

Food in History
by Reay Tannahill [641.3 Tan]

book cover A History of the World in Six Glasses
by Tom Standage [394.12 Sta]

The Instructions

book cover Hot, Sour, Salty, Sweet
by Jeffrey Alford [641.595 qAsiYa]

book cover The Joy of Cooking
by Irma S. Rombauer [641.5 Rom]

book cover Grocery Gardening
by Jean Ann VanKrevelen [635 Van]



Many of the following food-related titles are not owned in the Lincoln City Libraries but will be available through Interlibrary Loan. Some are titles I read while working at the Cleveland Public Library, others were reviewed on NPR (especially on The Splendid Table) or various print sources, and a few were listed in bibliographies and sounded really good.
book cover The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
by Joel Glenn Brenner [338.474 Bre]

Letters From the Hive: An Intimate History of Bees, Honey and Mankind
by Stephen L. Buchmann

Walking Larder
by Juliet Chilton-Brock, ed.

book cover Kitchen Privileges
by Mary Higgins Clark [B C6475]

Garlic Testament
by Stanley G. Crawford

Babette's Feast
by Isak Dinesen

book cover The Art of Eating
by M.F.K. Fisher [641.013 Fis]

book cover Raising Steaks: The Life and Times of American Beef
by Betty Harper Fussell [338.19 Fus]

Chocolate: History, Culture and Heritage
by Louis Evan Grevetti, ed.

Iron Pots and Wooden Spoons
by Jessica B. Harris

Seed to Civilization: The Story of Food
by Charles Heisser Jr.

Mr. Jefferson's Table
by Karen Hess

Taste of America
by Karen Hess

Fast Food: Roadside Restaurants
by John Jakle

book cover Supermarket Diet
by Janice Jibrin [613.25 Jib]

Fatal Harvest: The Tragedy of Industrial Agriculture
by Andrew Kimball, ed.

Banana: The Fate of the Fruit That Changed the World
by Dan Koeppel

Choice Cuts
by Mark Kurlansky

Where Our Food Comes From
by Gary Paul Nabhan

Food and Globalization: Consumption, Markets and Politics in the Modern World
by Alexander Neuzenadel

Hog and Hominy
by Frederick Douglass Opie

Baker's Odyssey
by Greg Patent

book cover Dark Tide: The Great Boston Molasses Flood of 1919
by Stephen Puleo [CALL]

Eating in America: A History
by Waverly Lewis Root

Blue Corn and Chocolate
by Elizabeth Rozin

Food for Thought: Essays on Eating and Culture
by Lawrence C. Rubin, ed. [CALL]

book cover Fast Food Nation: The Dark Side of the All-American Meal
by Eric Schlosser [CALL]

What's For Dinner?
by James Schuyler

Perfection Salad: Women and Cooking at the Turn of the Century
by Laura Shapiro

Edible History of Humanity
by Tom Standage

Honey - The Gourmet Medicine
by Joe Traynor

Pig: The King of the Southern Table
by James Villas

Much Depends on Dinner
by Margaret Vissar

Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners
by Margaret Vissar

Secrets of Saffron
by Pat Willard

Catching Fire: How Cooking Made us Human
by Richard W. Wrangham