Exploring History Culture & Future: Eating   Tags: food marketing  

     Encyclopedia of Food and Culture

A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines.  This e-book set is part of the Gale Virtual Reference Library package.  A print set is in the Campbell Library.

The atlas of food : who eats what, where, and why - Erik Millstone and Tim Lang

Call Number: Campbell Collection: Book shelves TX353 .M55 2008

ISBN: 0520254090

Vividly presented through the creative use of maps and graphics, this atlas provides clear, authoritative and comprehensive accounts of the food chain - from plough to plate - and reveals how it affects the lives and livelihoods of us all, farmers and suburban shoppers alike.

The omnivore's dilemma : a natural history of four meals - Michael Pollan

Call Number: Campbell Collection: Book shelves GT2850 .P65 2006

ISBN: 1594200823

The Oxford companion to food - Alan Davidson

Call Number: Campbell Collection: Reference TX349 .D36 1999

ISBN: 0192115790

Animal, vegetable, miracle : a year of food life - Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver

Call Number: S521.5.A67 K56 2007

ISBN: 0060852550

Dictionary of food : international food and cooking terms from A to Z, 2nd - Charles Sinclair

Call Number: Online version of print book

ISBN: 0713675004

Accessible with an SJU network login. Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.

Revolution at the table : the transformation of the American diet - Harvey A. Levenstein

Call Number: Drexel Library (3rd floor) GT2853.U5 L48 1988

ISBN: 0195043650