Incoming Resources
- Food history almanac, over 1,300 years of world culinary history, culture, and social influence, Janet Clarkson
- Nomadic food, anthropological and historical studies around the world, edited by Isabelle Bianquis and Jean-Pierre Williot
- Healthy foods, fact versus fiction, Myrna Chandler Goldstein and Mark A. Goldstein
- In defense of processed food, Anastacia Marx de Salcedo
- Movable feasts, the history, science, and lore of food, Gregory McNamee
- Never out of season, how having the food we want when we want it threatens our food supply and our future, Rob Dunn
- Food, Fabio Parasecoli
- The new complete book of food, a nutritional, medical, and culinary guide, Carol Ann Rinzler ; introduction by Jane E. Brody ; foreword by Manfred Kroger
- Hungry planet, what the world eats, photographed by Peter Menzel ; written by Faith D'Aluisio
- Organic food, Amy Francis, book editor
- Why food matters, Paul Freedman
- 100 million years of food, what our ancestors ate and why it matters today, Stephen Le
- Mendel in the kitchen, a scientist's view of genetically modified foods, Nina V. Fedoroff and Nancy Marie Brown
- The philosophy of food, edited by David M. Kaplan
- 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
- Culinary tourism, edited Lucy M. Long