Here are some of the books that we have found useful. I’ve included Amazon links, but we find many in our library system.

Food Science
On Food and Cooking by Harold McGee

General Food Writing
The Man Who Ate Everything by Jeffrey Steingarten
It Must’ve Been Something I Ate by Jeffrey Steingarten

Food History
The Food of China by E. N. Anderson
Near a Thousand Tables by Felipe Fernandez-Armesto
Farmers of Forty Centuries F. H. King
Savoring the Past: The French Kitchen and Table from 1300 to 1789 by Barbara Ketcham Wheaton
A Revolution in Eating: How the Quest for Food Shaped America
by James E. McWilliams
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories edited by Susan Tucker
Imbibe!: From Absinthe Cocktail to Whiskey Smash by David Wondrich

Food Policy/History
Paradox of Plenty: A Social History of Eating in Modern America by Harvey Levenstein
Revolution at the Table: The Transformation of the American Diet by Harvey Levenstein
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee by Bee Wilson
Good Calories, Bad Calories by Gary Taubes
The Omnivore’s Dilemma by Michael Pollan
The Taste of America by John L. and Karen Hess
Food Politics by Marion Nestle

Food Education
The Taste of Wine: The Art and Science of Wine Appreciation. Emile Peynaud
American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses by Paul Kindsedt

Anything by Thomas Keller, but we have used:
The French Laundry Cookbook
Ad Hoc at Home
Mastering the Art of French Cooking I and II by Julia Child
The Way to Cook by Julia Child
Japanese Cooking, A Simple Art by Shizuo Tsuji
Chocolates and Confections by Peter Greweling
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman
Thai Food by David Thompson
Feeding America: The Historic American Cookbook Project through Michigan State University


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