Erdosh, George
Summary: Describes some of the foods prepared in the various areas of what would become the United States during the colonial period. Includes recipes.
Format: text
Publisher / Publication Date: PowerKids Press 1997
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 641.5973 ERDKauffman, Jonathan
Summary: An enlightening narrative history--an entertaining fusion of Tom Wolfe and Michael Pollan--that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century--to the 1960s...
Format: text
Publisher / Publication Date: William Morrow, an imprint of HarperCollinsPublishers 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 KAUBittman, Mark
Summary: "From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species-and points the way to a better future"--
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2021
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 394.1 BITCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 BITCraughwell, Thomas J.
Summary: Describes how Thomas Jefferson brought his slave, James Hemings, to Paris to master French cooking in order to prepare delicious delicacies back in the United States, in a text that features twelve original recipes.
Format: text
Publisher / Publication Date: Quirk Books 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 921 JEFFERSON, THOMAS CRAWillard, Pat.
Summary: Willard takes readers on a journey into the regional nooks and crannies of American cuisine where WPA writers--including Eudora Welty, Saul Bellow, Ralph Ellison, Nelson Algren, and others--were dispatched in 1935 to document the roots of this diverse culinary cuisine. She visits a booyah cook-off in Minnesota, a political feast in Mississippi, a watermelon festival in Oklahoma, and a...
Format: text
Publisher / Publication Date: Bloomsbury 2008
Copies Available at Interlochen
1 available in Adult, Call number: 394.120 WillardCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.120973 WILCarroll, Abigail.
Summary: A history of the American meal explains the evolution of traditional fare as a reflection of national identity, describing the midday meals of colonial America, the eating rituals of subsequent generations, and the advent of processed foods.
Format: text
Publisher / Publication Date: Perseus Books Group 2013
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 CARMcMillan, Tracie.
Summary: "What if you couldn't afford nine dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about America's meals unfold, one that urges us to pay food's true cost - which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she...
Format: text
Publisher / Publication Date: Scribner 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.3 MCMVileisis, Ann.
Format: text
Publisher / Publication Date: Island Press/Shearwater Books 2008
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5973 VILPillsbury, Richard.
Summary: "Explores the evolution and transformation of the American diet from colonial times to the present." Includes the introduction of exotic foods into an originally bland diet, the disappearance of early staples from the average modern diet, the influence of grocery stores and restaurants on modern diet, and more.
Format: text
Publisher / Publication Date: Westview Press 1998
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 PillsRodgers, Rick
Summary: The authors present recipes from and trivia about life in the United States in the 1960s.
Format: text
Publisher / Publication Date: Running Press 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5973 RODMcWilliams, James E.
Format: text
Publisher / Publication Date: Columbia University Press 2005
Sorry, no copies available
Place a hold to request this item.Summary: Using long-forgotten WPA files archived in the Library of Congress, author Mark Kurlansky paints a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.
Format: text
Publisher / Publication Date: Riverhead Books 2009
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.12 KURCopies Available at Interlochen
1 available in Adult, Call number: 394.12 Kurlansky 2009Summary: Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.
Format: moving image
Publisher / Publication Date: PBS 2013