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Displaying 1 to 10 of 7974

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

by:Pollan, Michael

What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous landscape, what's at stake becomes not only our own and our children's health, but the health of the environment that sustains life on earth. Pollan follows each of the food chains--industrial food, organic or alternative food, and food we forage ourselves--from the source to the final meal, always emphasizing our coevolutionary relationship with the handful of plant and animal species we depend on. The surprising answers Pollan offers have profound political, economic, psychological, and even moral implications for all of us. --From publisher description.

Editions:54  Date:2006 - 2019  Genre(s):Creative nonfiction, Creative nonfiction

Book

Chew on this : everything you don't want to know about fast food

by:Schlosser, Eric

A behind-the-scenes look at the fast food industry.

Editions:34  Date:2006 - 2017  Type:Juvenile  Genre(s):Juvenile works, Literature, Literature

Book

Animal, vegetable, miracle : a year of food life

by:Kingsolver, Barbara

"When Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally produced diet, paying close attention to the provenance of all they consume. 'Our highest shopping goal was to get our food from so close to home, we'd know the person who grew it. Often that turned out to be ourselves as we learned to produce what we needed, starting with dirt, seeds, and enough knowledge to muddle through. Or starting with baby animals, and enough sense to refrain from naming them'"-- From publisher description.

Editions:34  Date:2007 - 2017  Genre(s):Anecdotes, Anecdotes, Anecdotes

Book

Super size me

by:Spurlock, Morgan, 1970-

Filmmaker Morgan Spurlock embarks on a journey to find out if fast food is making Americans fat. For 30 days he can't eat or drink anything that isn't on McDonald's menu; he must eat three square meals a day, he must eat everything on the menu at least once and supersize his meal if asked. He treks across the country interviewing a host of experts on fast food and a number of regular folk while downing McDonald's to try and find out why 37% of American are now overweight. Spurlock's grueling diet spirals him into a metamorphosis that will make you think twice about picking up another Big Mac.

Editions:169  Date:2001 - 2015  Rating:MPAA rating: PG-13; for language, sex and drug references, and a graphic medical procedure.  Genre(s):Documentary films, Social problem films, Social problem films, Video recordings for the hearing impaired

Video

The Oxford companion to food

by:Davidson, Alan, 1924-2003

"The 2,650 alphabetical entries in this compendium represent 20 years of Davidson's work. They include information on specific foods, cooking terms, culinary tools, countries, traditions, and biographies of chefs and cookbook authors. The entries for countries cover foods, habits, and holidays with special foods. The entries about traditions cover religious laws that deal with food and/or fasting, such as Ramadan and kosher laws. There are 39 longer articles about staple foods such as rice and apples. A comprehensive bibliography provides access to further information. The book does not contain recipes, but it is an excellent companion for sources such as the Larousse Gastronomique."--"Outstanding reference sources 2000", American Libraries, May 2000. Comp. by the Reference Sources Committee, RUSA, ALA.

Editions:48  Date:1999 - 2014  Genre(s):Encyclopedias, Encyclopedias, Encyclopedia, Reference works, Reference works

Book

French women don't get fat

by:Guiliano, Mireille, 1946-

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures.

Editions:88  Date:2004 - 2017  Genre(s):Cookbooks, Cookbooks

Book

Lunch

by:Fleming, Denise, 1950-

It's time for lunch, and one little mouse is "famished"! In fact, he's so hungry that once he starts eating, he can't stop. He sinks his teeth into a crisp" white "turnip, gobbles up some "orange "carrots, devours an ear of" yellow" corn, then tosses back some tender "green" peas. He's full, but this mouse keeps on munching until his bulging belly won't hold another bite. Parents will see their own toddlers in this perky tale, and toddlers won't get enough of the gregarious little mouse. They'll proudly identify the colors of his (and their) favorite foods, and enjoy guessing what fruit or vegetable he'll eat next. Color-savvy readers are sure to spot the rainbow contained in the background pages-- and almost everyone will agree that this is one book about colors that makes the plain old primaries look positively pale!

Editions:39  Date:1992 - 2019  Type:Juvenile  Genre(s):Juvenile works, Picture books, Picture books, Board books

Book

Everyone eats : understanding food and culture

by:Anderson, E. N., 1941-

Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat what they do, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era; food's relationship to religion, medicine, and ethnicity; and offers suggestions on how to end hunger, starvation, and malnutrition.This thoroughly updated Second Edition incorporates the latest food scholarship, most notably recognizing the impact of sustainable eating advocacy and the state of food security in the world today. Anderson also brings more insight than ever before into the historical and scientific underpinnings of our food customs, fleshing this out with fifteen new and original photographs from his own extensive fieldwork.A perennial classic in the anthropology of food, Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

Editions:27  Date:2004 - 2014

Book

Food and society in classical antiquity

by:Garnsey, Peter

This is a general study of food in antiquity. The book deals with food as food or nutrition. It also treats the non-food uses of food, focusing on the role of food in forming and marking the social hierarchy. Food defines the group, whether social, religious, philosophical or political.

Editions:40  Date:1999 - 2014  Genre(s):History

Book

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back

by:Vileisis, Ann

Ask children where food comes from, and they'll probably answer: "the supermarket." Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis's answer is a journey through the history of making dinner, taking us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to the farmer's markets that are now enjoying a resurgence. Vileisis chronicles profound changes in how American cooks have considered their foods over two centuries and delivers a powerful statement: what we don't know could hurt us. As the distance between farm and table grew, we went from knowing particular places and specific stories behind our foods' origins to instead relying on advertisers' claims. The woman who raised, plucked, and cooked her own chicken knew its entire life history, while today most of us have no idea whether hormones were fed to our poultry. Industrialized eating is undeniably convenient, but it has also created health and environmental problems, including food-borne pathogens, toxic pesticides, and pollution from factory farms. Though the hidden costs of modern meals can be high, Vileisis shows that greater understanding can lead consumers to healthier and more sustainable choices.

Editions:17  Date:2007 - 2010  Genre(s):History

Book

Displaying 1 to 10 of 7974