Multcolib Picks: While you wait for...Cooked by Michael Pollan

The Omnivorous Mind
The Omnivorous Mind Our Evolving Relationship With Food By Allen, John S. (Book - 2012 ) 616.8526 A4274o 2012 Available in some locations

Annotation:"[B]rings together the latest findings from neuroanthropology, cultural history, and evolutionary psychology to explore people's relationship with food and shows how it depends on ecological, technological, and sociocultural contexts." -Library Journal

Watching What We Eat
Watching What We Eat The Evolution of Television Cooking Shows By Collins, Kathleen (Book - 2009 ) 791.456564 C712w 2009 Available in some locations

Annotation:"In this robust roundup, researcher and librarian Collins scours the archives to show how cooking programs throughout the decades reflect America's changing cultural mores." -Publishers Weekly

The American Cookbook
The American Cookbook A History By Fisher, Carol (Book - 2006 ) 641.5973 F532a 2006 Available in some locations

Annotation:"Fisher chronicles the evolution of the American cookbook, both its contents and physical construction, from the first American cookbook in 1796 to 20th-century celebrity chef-penned titles." -Choice

The American Way of Eating
The American Way of Eating Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table By McMillan, Tracie (Book - 2012 ) 394.20973 M1678a 2012 Available in some locations

Annotation:A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.

Something From the Oven
Something From the Oven Reinventing Dinner in 1950s America By Shapiro, Laura (Book - 2004 ) 641.5 S529s 2004 Available in some locations

Annotation:A history of the revolution in American cooking that took place in the 1950s traces the innovations, cookbooks, products, techniques, and marketing campaigns that changed the way Americans prepared food.

Kitchen Literacy
Kitchen Literacy How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back By Vileisis, Ann (Book - 2008 ) 641.5973 V699k 2008 Available in some locations

Annotation:Kitchen Literacy promises to make us think differently about what we eat by revealing how knowledge of our food has been lost and how it might now be regained.

Consider the Fork
Consider the Fork A History of How We Cook and Eat By Wilson, Bee (Book - 2012 ) 643.3 W7468c 2012 Available in some locations

Annotation:This book offers a novel approach to food writing, presenting a history of eating habits and mores through the lens of the technologies we use to prepare, serve, and consume food.

Catching Fire
Catching Fire How Cooking Made Us Human By Wrangham, Richard W. (Book - 2009 ) 394.12 W941c 2009 Available in some locations

Annotation:Renowned primatologist Richard Wrangham argues that cooking created the human race.

97 Orchard
97 Orchard An Edible History of Five Immigrant Families in One New York Tenement By Ziegelman, Jane (Book - 2010 ) 394.12097471 Z661n 2010 Available in some locations

Annotation:An exploration of the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century-a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life.

The Food of A Younger Land
The Food of A Younger Land A Portrait of American Food : Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal, Regional, and Traditional : From the Lost WPA Files (Book - 2009 ) 394.120973 F686 2009 Available in some locations

Annotation:Using long-forgotten WPA files archived in the Library of Congress, the author 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.

A Visual History of Cookery
A Visual History of Cookery (Book - 2009 ) 641.50222 V8346 2009 Available in some locations

Annotation:A review of the visual representation of food historically and globally, looking at food throughout the ages, the development of food branding, the culture of celebrity chefs and the stylization of the cookbook.

Cooked A Natural History of Transformation By Pollan, Michael (Book - 2013 ) 641.5 P7715c 2013 Available in some locations Holds: 1 on 60 copies
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Michael Pollan is known for his well-researched and passionate manifestos about food and eating. While you're waiting for his latest book, check out some other great reads that look at cooking, eating, and the production of food.


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