Aronson, Marc
Summary: "A middle-grade nonfiction book cowritten by Marc Aronson and historian/food writer Dr. Paul Freedmand with contributors Dr. Frederick Douglass Opie, Tatum Willis, Amanda Palacios, and David Zheng. American food and, by extension, American identify is much broader than the phrase "as American as apple pie." In a series of meals that take readers from pre-1492 through today, the text explores...
Format: text
Publisher / Publication Date: Atheneum Books for Young Readers 2024
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 394.1 AROKingsley, Lisa
Summary: "From the Smithsonian Institution, the real story of the American table in a collection of snapshots, stories, and recipes from the pre-colonial era through today, including the people and events that have often been left out. In this exploration of the American table, the Smithsonian Institution presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through...
Format: text
Publisher / Publication Date: Harvest, an imprint of William Morrow 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5973 KINAldrich, Elizabeth
Summary: "An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved"--
Format: text
Publisher / Publication Date: State University of New York Press 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.54 ALDErdosh, George
Summary: Describes some of the foods prepared in the various areas of what would become the United States during the colonial period. Includes recipes.
Format: text
Publisher / Publication Date: PowerKids Press 1997
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 641.5973 ERDKelley, Margot Anne
Summary: "Ever wonder if there's a better way to live, work, and eat? You're not alone. Here is the story of five back-to-the-land movements, from 1840 to present day, when large numbers of utopian-minded people in the United States took action to establish small-scale farming as an alternative to mainstream agriculture. Then and now, it's the story of people striving to live freely and fight injustice,...
Format: text
Publisher / Publication Date: Godine 2022
Copies Available at Woodmere
1 available in Adult Display, Call number: 334 KELKauffman, Jonathan
Summary: An enlightening narrative history--an entertaining fusion of Tom Wolfe and Michael Pollan--that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century--to the 1960s...
Format: text
Publisher / Publication Date: William Morrow, an imprint of HarperCollinsPublishers 2018
Sorry, no copies available
Place a hold to request this item.Ziegelman, Jane
Summary: "From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture. The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929,...
Format: text
Publisher / Publication Date: Harper 2016
Copies Available at Woodmere
1 available in Adult Display, Call number: 641.5 ZIEBittman, Mark
Summary: "From hunting and gathering to GMOs and ultraprocessed foods, this expansive tour of human history rewrites the story of our species-and points the way to a better future"--
Format: text
Publisher / Publication Date: Houghton Mifflin Harcourt 2021
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 394.1 BITCopies Available at Woodmere
1 available in Adult Display, Call number: 394.1 BITCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Bittman 2021Willan, Anne
Summary: "Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books,...
Format: text
Publisher / Publication Date: Scribner 2020
Copies Available at Woodmere
1 available in Adult Display, Call number: 641.5092 WILCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food WillanCarroll, Abigail.
Summary: A history of the American meal explains the evolution of traditional fare as a reflection of national identity, describing the midday meals of colonial America, the eating rituals of subsequent generations, and the advent of processed foods.
Format: text
Publisher / Publication Date: Perseus Books Group 2013
Sorry, no copies available
Place a hold to request this item.Carpenter, Stephanie A.
Summary: "The Women's Land Army sent volunteers to farms, canneries, and dairies across the country, where they accounted for a great proportion of wartime agricultural workers. On The Farm Front tells for the first time the remarkable story of these women who worked to ensure both "Freedom From Want" at home and victory abroad."."Formed in 1943 as part of the Emergency Farm Labor Program, the WLA...
Format: text
Publisher / Publication Date: Northern Illinois University Press 2003
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 940.53 CARMcMillan, Tracie.
Summary: "What if you couldn't afford nine dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about America's meals unfold, one that urges us to pay food's true cost - which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well in America. For nearly a year, she...
Format: text
Publisher / Publication Date: Scribner 2012
Sorry, no copies available
Place a hold to request this item.Vileisis, Ann.
Format: text
Publisher / Publication Date: Island Press/Shearwater Books 2008
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5973 VILPillsbury, Richard.
Summary: "Explores the evolution and transformation of the American diet from colonial times to the present." Includes the introduction of exotic foods into an originally bland diet, the disappearance of early staples from the average modern diet, the influence of grocery stores and restaurants on modern diet, and more.
Format: text
Publisher / Publication Date: Westview Press 1998
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 PillsRodgers, Rick
Summary: The authors present recipes from and trivia about life in the United States in the 1960s.
Format: text
Publisher / Publication Date: Running Press 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5973 RODReynolds, Cynthia Furlong.
Format: text
Publisher / Publication Date: Chelsea Milling Co. 2008
Copies Available at Peninsula
1 available in Adult, Call number: MI 973 ReyNadler, Ben
Summary: "A graphic history of the Jewish delicatessen, what can be found behind deli counters, and the stories and culture surrounding the food"--
Format: text
Publisher / Publication Date: Chronicle Books 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5676 NADSummary: Using long-forgotten WPA files archived in the Library of Congress, author Mark Kurlansky paints a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.
Format: text
Publisher / Publication Date: Riverhead Books 2009
Copies Available at Woodmere
1 available in Adult Display, Call number: 394.12 KURPrud'homme, Alex
Summary: "Perhaps the most significant meals in the world have been consumed at 1600 Pennsylvania Avenue by the presumptive leaders of the free world. Thomas Jefferson had an affinity for eggplant and FDR for terrapin stew. Nixon ate a lump of cottage cheese topped with barbecue sauce every day and Obama regularly had arugula. Now, Alex Prud'homme takes us to the dining tables of the White House to look...
Format: text
Publisher / Publication Date: Alfred A. Knopf 2023
Copies Available at Woodmere
1 available in Adult Display, Call number: 973.09 PRUCopies Available at Peninsula
1 available in Adult, Call number: 973.09 PRUCope, Suzanne
Summary: "Two unsung Black women, Cleo Silvers and Aylene Quin, used food as a political weapon during the civil rights movement, generating influence and power so great that it brought the ire of government agents down on them"--
Format: text
Publisher / Publication Date: Lawrence Hill Books 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 920 COPSummary: By the close of the Industrial Revolution, the American food supply was tainted--by frauds, fakes, and legions of new, untested chemicals--all threatening the health of consumers across the country. Based on the critically acclaimed book by Deborah Blum, it tells the story of crusading government chemist Harvey Washington Wiley, the man who led the pure food movement against the food...
Format: moving image
Publisher / Publication Date: 2020
Sorry, no copies available
Place a hold to request this item.Jarrow, Gail
Summary: Discusses the achievements of chemist Harvey Washington Wiley, who recognized the dangers of using harmful chemicals, including formaldehyde, borax, and salicyclic acid, in food and medicine and fought for safe products for consumers.
Format: text
Publisher / Publication Date: Calkins Creek, an imprint of Boyds Mills & Kane 2019
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 344.7304 JARBlum, Deborah
Summary: Dr. Harvey Washington Wiley set out to ensure food safety. He selected food tasters to test various food additives and preservatives, letting them know that the substances could be harmful or deadly. The tasters were recognized for their courage, and became known as the poison squad.
Format: text
Publisher / Publication Date: Penguin Press 2018
Sorry, no copies available
Place a hold to request this item.Burgan, Michael
Summary: Presents the life of the business mogul who turned a small food packagaing company into a booming business known for its fair treatment of workers and pioneering safe food preparation standards.
Format: text
Publisher / Publication Date: Penguin Workshop 2019