Food for Thought

Updated December 30, 2023
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How the other half eats : the untold story of food and inequality in America
Fielding-Singh, Priya
Paper Book
This important book "weaves lyrical storytelling and fascinating research into a compelling narrative" (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how inequality starts on the dinner plate....
Animal, vegetable, junk : a history of food, from sustainable to suicidal
Bittman, Mark
Paper Book
"Epic and engrossing." --The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all--and...
National dish : around the world in search of food, history, and the meaning of home
Von Bremzen, Anya
Paper Book
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme "Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe...
The climate diet : 50 simple ways to trim your carbon footprint
Greenberg, Paul
Paper Book
"Useful and relevant. . . . Greenberg's writing is clear and concise. Each section starts with easy tips . . . then wades into bigger, trickier concepts." --New York Times Book Review A celebrated writer on food and sustainability offers fifty straightforward, impactful rules...
To boldly grow : finding joy, adventure, and dinner in your own backyard
Haspel, Tamar
Paper Book
When Journalist and self-proclaimed 'crappy gardener' Tamar Haspel and her husband move from Manhattan to two acres on Cape Cod, they decide to adopt a more active approach to their diet: raising chickens, growing tomatoes, even foraging for mushrooms and hunting their own meat. Filled with...
We are what we eat : a slow food manifesto
Waters, Alice
Paper Book
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to...
Gastro obscura : a food adventurer's guide
Wong, Cecily
Paper Book
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breath-taking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up...
Eating to extinction : the world's rarest foods and why we need to save them
Saladino, Dan
Paper Book
A New York Times Book Review Editors' Choice What Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like "foodie," but a form of reverence . . ....
How we eat : the brave new world of food and drink
Underhill, Paco
Paper Book
An "eye-opening" (Kirkus Reviews) and timely exploration of how our food--from where it's grown to how we buy it--is in the midst of a transformation, showing how this is our chance to do better, for us, for our children, and for our planet, from a global expert on consumer behavior and...
Tasting history : explore the past through 4,000 years of recipes
Miller, Max
Paper Book
NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was...
Taste : my life through food
Tucci, Stanley
Paper Book
INSTANT NEW YORK TIMES BESTSELLER Named a Notable Book of the Year by NPR and The Washington Post From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.
Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients
Frank, Lois Ellen
Paper Book
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao--with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world's...
Jew-ish : reinvented recipes from a modern mensch : a cookbook
Cohen, Jake
Paper Book
A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup...
Koshersoul : the faith and food journey of an African American Jew
Twitty, Michael
Paper Book
"Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives...Twitty wishes to start a conversation where people celebrate their differences...
For the culture : phenomenal Black women and femmes in food : interviews, inspiration, and recipes
Miller, Klancy
Paper Book
*Winner of the 2024 IACP Cookbook Award for Literary or Historical Food Writing* A must-have anthology of the leading Black women and femmes shaping today's food and hospitality landscape--from farm to table and beyond--chronicling their passions and motivations, lessons...
What's cooking in the Kremlin : from Rasputin to Putin, how Russia built an empire with a knife and fork
Szab?owski, Witold
Paper Book
A New York Times Editors' Choice "Entertaining . . . A heady mix of propaganda and paranoia . . . [Szabłowski writes] sensitively . . . not just about food but also its terrible absence." --The New York Times Book Review "Riveting--a delicious...
A splash of soy : everyday food from Asia
Lee, Lara (Chef)
Paper Book
An Epicurious Best Cookbook of the Year "Simple beautiful food to electrify the tastebuds."--Meera Sodha From the internationally celebrated author of Coconut & Sambal, a cookbook on Asian home cooking, done quickly with ease and...
Endangered eating : America's vanishing foods
Lohman, Sarah
Paper Book
Apples, a common New England crop, have been called the United States' "most endangered food." The iconic Texas Longhorn cattle is categorized at "critical" risk for extinction. Unique date palms, found nowhere else on the planet, grow in California's Coachella Valley--but the family farms that...
The core of an onion : peeling the rarest common food--featuring more than 100 historical recipes
Kurlansky, Mark
Paper Book
An Eater Best Food Book of 2023 A Smithsonian Best Food Book of 2023 From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most...
The dish : the lives and labor behind one plate of food
Friedman, Andrew
Paper Book
"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." --Wall Street Journal Acclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an...
Ultra-processed people : the science behind food that isn't food
Tulleken, Chris van
Paper Book
It's not you, it's the food. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely novel set of substances called Ultra-Processed Food. There's a long, formal scientific definition, but it can be boiled down to this: if it's...
Slow noodles : a Cambodian memoir of love, loss, and family recipes
Nguon, Chantha
Paper Book
A haunting and beautiful memoir from a Cambodian refugee who lost her country and her family during Pol Pot's genocide in the 1970s but who finds hope by reclaiming the recipes she tasted in her mother's kitchen.  RECIPE: HOW TO CHANGE CLOTH INTO DIAMOND
Survival food : north woods stories by a Menominee cook
Weso, T. F. Pecore
Paper Book
An intimate and engaging Native food memoir In these coming-of-age tales set on the Menominee Indian Reservation of the 1980s and 1990s, Thomas Pecore Weso explores the interrelated nature of meals and memories. As he puts it, "I cannot separate foods from the...
Brewtown tales : more stories from Milwaukee and beyond
Gurda, John
Paper Book
John Gurda's South Side Milwaukee family loved potluck dinners. "From the Jell-O salads at the start of the line through the hot dishes in the middle and on to the pumpkin bars at the end, the food was always hearty, abundant, and certifiably homemade," he writes. Drawing from Gurda's long-running...

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