Food Writing
TASTE MAKERS: SEVEN IMMIGRANT WOMEN WHO REVOLUTIONIZED FOOD IN AMERICA
Written by Sen, Mayukh
Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today.
FEASTING WILD: IN SEARCH OF THE LAST UNTAMED FOOD
Written by La Cerva, Gina Rae
A New York Times Book Review Summer Reading Selection
SHORT HISTORY OF SPAGHETTI WITH TOMATO SAUCE
Written by Montanari, Massimo
Intellectually engaging and deliciously readable, a stereotype-defying history of how one of the most recognisable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.
BEST AMERICAN FOOD WRITING 2021
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020.
TASTE: MY LIFE THROUGH FOOD
Written by Tucci, Stanley
testFrom award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table.
HUMMUS: A GLOBAL HISTORY
Written by Nussbaum, Harriet
Complete with recipes, a mouthwatering look at the complicated origins and rise of the world's favorite garbanzo bean spread and dip. This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon, and garlic that we know and love as hummus.
SODA AND FIZZY DRINKS: A GLOBAL HISTORY
Written by Levin, Judith
An effervescent exploration of the global history and myriad symbolic meanings of carbonated beverages. More than eighty years before the invention of Coca-Cola, sweet carbonated drinks became popular around the world, provoking arguments remarkably similar to those they prompt today. Are they medicinally, morally, culturally, or nutritionally good or bad?
WHY FOOD MATTERS
Written by Freedman, Paul
From the author of Ten Restaurants That Changed America, an exploration of food's cultural importance and its crucial role throughout human history "A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity."--Danny Meyer, fo
CHOP SUEY, USA: THE STORY OF CHINESE FOOD IN AMERICA
Written by Chen, Yong
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine.
SOUTH OF SOMEWHERE: WINE, FOOD, AND THE SOUL OF ITALY
Written by Camuto, Robert V
South of Somewhere begins and ends in American writer Robert Camuto's maternal ancestral town of Vico Equense, Italy--a tiny paradise south of Naples on the Sorrento Peninsula. It was here in 1968, at ten years old, that the author first tasted Italian life, spending his own summer of love surrounded by relatives at the family's seaside pizzeria and restaurant.
New Arrivals
