Food
Authority Link
(OCoLC)fst00930458
Label
Food
Name
Food
Source
fast
Focus
Actions
Incoming Resources
- Subject of48
- Encyclopedia of food and culture, Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor
- Vitamania, our obsessive quest for nutritional perfection, Catherine Price
- Salt, sugar, fat, how the food giants hooked us, Michael Moss
- Healthy foods, fact versus fiction, Myrna Chandler Goldstein and Mark A. Goldstein
- Health via food, by William Howard Hay
- Food in the ancient world, John M. Wilkins and Shaun Hill
- Chicago, a food biography, Daniel R. Block and Howard B. Rosing
- Jimmy's global harvest, produced and directed by Jane Cameron
- In defense of food, an eater's manifesto, Michael Pollan
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- Movable feasts, the history, science, and lore of food, Gregory McNamee
- Food Matters, diet and disease, a production of BBC Active ; Fims for the Humanities and Science
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- A history of food in 100 recipes, William Sitwell
- The taste culture reader, experiencing food and drink, edited by Carolyn Korsmeyer
- Why food matters, critical debates in food studies, edited by Melissa Caldwell
- Dietary guidelines for Americans, 2015-2020, U.S. Department of Health and Human Services, U.S. Department of Agriculture
- Food in time and place, the American Historical Association companion to food history, edited by Paul Freedman, Joyce E. Chaplin, and Ken Albala
- Keys to good cooking, a guide to making the best of foods and recipes, Harold McGee
- The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
- The food and folklore reader, edited by Lucy M. Long
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- Hungry planet, what the world eats, photographed by Peter Menzel ; written by Faith D'Aluisio
- Eat your genes, how genetically modified food is entering our diet, Stephen Nottingham
- Food, the history of taste, edited by Paul Freedman
- The new complete book of food, a nutritional, medical, and culinary guide, Carol Ann Rinzler ; introduction by Jane E. Brody ; foreword by Manfred Kroger
- Krause's food & nutrition therapy, [edited by] L. Kathleen Mahan, Sylvia Escott-Stump
- Food, Fabio Parasecoli
- Safe food, the politics of food safety, Marion Nestle
- The food chronology, a food lover's compendium of events and anecdotes from prehistory to the present, James Trager
- So what can I eat?!, how to make sense of the new dietary guidelines for Americans and make them your own, Elisa Zied, with Ruth Winter
- Jimmy's global harvest, produced and directed by Nat Sharman
- You eat what you are, people, culture and food traditions, by Thelma Barer-Stein
- Feeding the world, a challenge for the twenty-first century, Vaclav Smil
- Nutrition, a very short introduction, David A. Bender
- Pictorial report, by Stuart Queen, Number 18
- The Oxford encyclopedia of food and drink in America, Andrew F. Smith, editor in chief
- Bowes and Church's food values of portions commonly used
- How to win and keep health with foods, by Victor Hugo Lindlahr
- The foodlover's atlas of the world, Martha Rose Shulman
- The philosophy of food, edited by David M. Kaplan
- Krause's food & the nutrition care process, [edited by] L. Kathleen Mahan, MS, RDN, CD, Functional Nutrition Counselor, Nutrition by Design, Seattle, WA, Clinical Associate, Department of Pediatrics, School of Medicine, University of Washington, Seattle, WA, Janice L. Raymond, MS, RDN, CD, CSG, Clinical Nursing Director, Thomas Cuisine Management, Seattle, WA, Affiliate Faculty, Bsastyr University, Kenmore, WA
- The new complete book of food, a nutritional, medical and culinary guide, Carol Ann Rinzler ; with an introduction by Jane E. Brody ; foreword by Michael D. Jensen
- Something to chew on, challenging controversies in food and health, Mike Gibney
- Culinary tourism, edited Lucy M. Long
- Meals to come, a history of the future of food, Warren Belasco
- Near a thousand tables, a history of food, Felipe Fernández-Armesto
- The potlikker papers, a food history of the modern South, John T. Edge
Outgoing Resources
- Focus1