Reading List

From Le Cordon Bleus Reading List Brillat-Savarin, J.A. The Philosopher in the Kitchen. Trans. Anne Drayton. London: Penguin, 1994. Civitello, Linda, Cuisine and Culture: A History of Food & People, 2003 Elis, Markman, The Coffee-house: A Cultural History, London: Weidenfeld & Nicolson, 2004. (The Bridge) Flandrin, Jean-Louis, Massimo Montanari and Albert Sonnenfeld, eds. Food: A Culinary History from Antiquity to the Present. New York:Columbia University Press, 1999. (The Bridge) Kuh, Patric, The Last Days of Haute Cuisine, New York: Viking, 2001. (Own) McGee, Harold. The Curious Cook. London: HarperCollins, 1992. Montanari, Massimo, The Culture of Food, Oxford, UK; Cambridge, Mass., USA: Blackwell, 1994. (The Bridge) Paston-Williams, Sara, The Art of Dining: a History of Cooking & Eating, London: National Trust;[New York]: Distributed by Harry N. Abrams, 1993. (The Bridge) Revel, Jean-Franois. Culture and Cuisine: A Journey Through the History of Food. New York: Da Capo, 1982. Spang, Rebecca L., The Invention of the Restaurant: Paris and Modern Gastronomic Culture, Cambridge, Mass.: Havard University Press, 2000. (The Bridge: TX910.F8 S667 2000) Sokolov, Raymond A., Why We Eat What We Eat: How the Encounter Between The New World and The Old Changed the Way Everyone on the Planet Eats, New York, N.Y.: Summit Books, 1991. (The Bridge) Theophano, Janet, Eat My Words: Reading Womens Lives through the Cookbooks They Wrote, New York, N.Y.: Palgrave, 2002. (The Bridge) Trubek, Amy B., Haute Cuisine: How the French Invested the Culinary Profession, Philadelphia, PA: University of Pennsylvania Press, 2000. (The Bridge: TX719 .T78 2000)-requested 9/25/06 From U of Gastronomic Sciences Reading List Aron, J.-P. La Francia a tavola, Einaudi (N/A) Bruegel, M. "How the French learned to eat canned foods, 1809-1930," in Belasco, W.; Scranton, P. (editors), Food Nations, New York, Routledge, 2002, 113-130. (the Bridge: GT2855 .F66 2002) Capatti, A.; Montanari, M. Italian cuisine, Columbia University Press Corley, T. A. B., "Nutrition, Technology and the Growth of the British Biscuit Industry 1820-1920" in Oddy, D.; Miller, D. (editors), The Making of the Modern British Diet, London, Croom Helm, 1976, 13-25. Den Hartog, A. "Food Habits in a Situation of Crisis: The Unemployed and Their Food in the Years 1930-1939 in the Netherlands", Ernhrungs-Umschau 30 (1983), 33-38. (N/A) Grigg, D. "The Nutritional Transition in Western Europe" in Journal of Historical Geography 21/3 (1995), 247-261. (N/A) Hume, David, Of the Standard of Taste

Montanari, M. Food: A Culinary History from Antiquity to the Present, New York: Columbia University Press, 1999. (The Bridge) Montanari, M. The Culture of Food, Oxford UK/Cambridge USA, Blackwell, 1994; paperback 1996) (The Bridge) Sorcinelli, P. "Identification Process at Work: Virtues of the Italian Working-Class Diet in the First Half of the Twentieth Century," in Scholliers, P. (ed.), Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages (Oxford, Berg, 2001), 81-97. Spang, R. The invention of the restaurant, Harvard University Press (The Bridge) Wildt, M. "Promise for More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s," in Scholliers, P. (ed.), Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages (Oxford, Berg, 2001), 63-80. (The Bridge: GT2853.E8 F66 2001) Anthropology/Sociology Bruegel, Martin, Farm, Shop, Landing: the rise of a market society in the Hudson Valley, 1780-1860, Durham, NC: Duke University Press, 2002. (The Bridge) Counihan, Carole, Food and Culture () Counihan, Carole, Food in the USA () Grigg, David B., The World Food Problem, 1993 (The Bridge) Goody, Jack, Cooking, cuisine, and class: A Study in Comparative Sociology, Cambridge, New York, Cambridge University Press, 1982. (The Bridge) Goody, Jack, Food and Love: A Cultural History of East and West, London, New York: Verso, 1998. (The Bridge) Gustafson, Donna, Art What Thou Eat: Images of Food in American Art, Mount Kisco, N.Y.: Moyer Bell Limited, 1991. (The Bridge) * Harris Marvin, Good to Eat: Riddles of Food and Culture, 1985 (The Bridge: GT 2850. H36 1985) Helstosky, Carol F., Garlic and Oil: Politics and Food in Italy Ishige, Naomichi, The History and Culture of Japanese Food, London, New York: Kegan Paul, 2001. (The Bridge) Levenstein, Harvey, Paradox of Plenty: A Social History of Eating in Modern America () McGee, Diane E., Writing the Meal: Dinner in the Fiction of Early Twentieth-century Women Writers, Toronto: University of Toronto Press, 2001. (The Bridge) Nabhan, Gary Paul, Coming Home to Eat: The Pleasures and Politics of Local Foods, 2002. (The Bridge) Rappoport, Leon, How We Eat: Appetite, Culture, and the Psychology of Food () Singer, Peter, The Way We Eat: Why Our Food Choices Matter, Rodale; New York: Distributed to the trade by Holtzbrinck Publishers, 2006. (The Bridge) *Watson, James, Golden Arches East: McDonoalds in East Asia, Stanford, CA: Stanford University Press, 2006. (The Bridge) *Watson, James, The Cultural Politics of Food and Eating, (IIL) requested 9/25/06 Cotemporary Gastronomy Food: Design , 1999 (MPL) Beard, James, Delights and Prejudices, 1981. (The Bridge)

Brillat-Savarin, Jean, Phisyology of Eating (Own) Gigante, Denise, Gusto: Essential Writings in Nineteenth-Century Gastronomy () Gigante, Denise, Taste: a Literary History, New Haven: Yale University Press, 2005. (The Bridge) Jeremy Iggers, The Garden of Eating, 1996 (The Bridge: GT 2853.U5 I 34 1996) History Albala, Ken, Eating Right in The Renaissance, 2002. (The Bridge) Mintz, Sidney, Crops and Human Culture, 1994 (The Bridge) Mintz, Sidney, Sweetness and Power: the Place of Sugar in Modern History, New York, N.Y.: Viking, 1985. (The Bridge) Pitte, Jean-Robert, translated by Jody Gladding, French Gastronomy: the History and Geography of a passion. New York: Columbia University Press, 2002. (The Bridge) Commodity Brown, Lester R., Black, Eugene R. (forwarded) Seeds of change; the green revolution and development in the. Collingham, Lizzie, Curry : a tale of cooks and conquerors. Freese, Barbara, Coal : a human history. Hobhouse, Henry, Seeds of change : five plants that transformed mankind Kurlansky, Mark, Cod : a biography of the fish that changed the world Kurlansky, Mark, Salt : a world history Viola, Herman J. Margolis, Carolyn, Seeds of change : a quincentennial commemoration. Food Writings (Non-Fiction) Bemelmans, Ludwig, La Bonne Table, New York, Simon and Schuster, 1964. (The Bridge) Bourdain, Anthony, Kitchen Confidential, adventures in the culinary underbelly. New York, NY : Bloomsbury, c2000. (TX649.B58 A3 2000) Fisher, M.F.K., An Alphabet for Gourmets, 1949. (The Bridge) Fisher, M.F.K., The Art of Eating, 1954. (The Bridge) Fisher, M.F.K., The Gastronomical Me, 1943. (The Bridge) McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen, New York: Scribner, 2004. (The Bridge)- requested 9/25/06 Pepin, Jacques, The Apprentice: My Life in the Kitchen () Reichl, Ruth, Comfort Me with Apples: More Adventures at the Table (Own) Reichl, Ruth, Garlic and Sapphire (Own) Reichl, Ruth, Tender at the Bone: Growing Up at the Table (Own) Sheraton, Mimi, The Bialy Eaters, Random House Value Pub, 2006. (Amazon.com) Volk, Patricia, Stuffed: adventures of a restaurant family, New York: Alfred A. Knopf: Distributed by Random House, 2001. (The Bridge) Food Writings (Fiction) Harris, Joanne, Chocolat (The Bridge) Food Writings (Restaurant Reviews)

Cookbooks Bruce, Stephen, Sweet Serendipity: Delightful Desserts and Devilish Dish, Universe, 2004. (Amazon.com)

New York Immigrants Ciongoli, A. Kenneth, Beyond The Godfather: Italian American Writers on The Real Italian American Experience, Hanover, NH: University Press of New England, 1997. (The Bridge) Ellis, Edward Robb, The Epic of New York City, New York, Coward-McCann, 1966. (The Bridge) Gardaphe, L. Fred, Leaving Little Italy: Essaying Italian American Culture, State University of New York Press, 2004. (Amazon.com) Maffi, Mario, Gateway to the Promised Land: Ethnic Cultures on New Yorks Lower East Side, New York, New York University Press, 1995. (The Bridge) Miller, A. Kerby, Irish Immigrants in the Land of Canaan: Letters and Memoirs from Colonial and Revolutionary America, 1675-1815, Oxford, New York: Oxford University Press, 2003. (The Bridge) Spewack, Bella Cohen, Streets: A Memoir of The Lower East Side, New York, Feminist Press, 1995. (The Bridge) Tyler, Anbinder, Five Points: The 19th Century New York City Neighborhood that Invented Tap Dance, Stole Elections, and Became the Worlds Most Notorious Slum, New York: Free Press, 2001. (The Bridge)

From Eating Orders: Markets Menus and Meals Reynald Abad, Le Grand Marche: LApprovisionnement alimentaire de Paris sous lAncien regime (Paris: Fayard, 2002) Ken Albala, Eating Right in the Renaissance, (Berkeley: University of California Press, 2001) Pierre Boisard, Camembert: A National Myth, trans. Richard Miller (1992 Berkeley: University of California Press, 2003) Alberto Capatti and Massimo Montanari, Italian Cuisine: A Cultural History, trans. Aine OHealy ([1991]; New York: Columnia University Press, 2003) Simone Cinotto, Una famiglia che magnia insieme: Cibo ed etnicita nella comunita italoamericana di New York, 1920-1940 (Turin: Otto Editore, 2001) Hasia R. Diner, Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Cambridge, MA: Harvard University Press, 2002) Felipe Fernandez-Armesto, Near a Thousand Tables: A History of Food (New York: Free Press, 2002) Madeleine Ferrieres, Histoire des peurs alimentaires: Du Moyen Age a laube du XXe siecle (Paris: Le Seuil, 2002) translated by Jody Gladding as Sacred Cow, Mad Cow: A History of Food Fears (New York: Columbia University Press, 2005) Jean-Louis Flandrin, LOrdre des mets (Paris: Odile Jacob, 2002) Jean-Louis Flandrin and Massimo Montanari, eds., Food: A Culinary History from Antiquity to the Present, trans. Clarissa Botsford et al. (1996; New York: Columbia University Press, 1999) Jean-Robert Pitte, French Gastronomy: The History and Geography of a Passion, trans. Jody Gladding (1991; New York: Columbia University Press, 2002) Silvano Serventi and Francoise Sabban, Pasta: The Story of a Universal Food, trans. Antony Shugaar (1991; New York: Columbia University Press, 2002)

The Publication List for Slow Food Carleton Convivium

Slow Food Revolution: A New Culture for Eating and Living

The Pleasures of Slow Food

A World of Presidia: Food, Culture & Community

Slow Food Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food

Slow Food Nation: Why Our Food Should be Good, Clean and Fair

Addition to the books above, wed love to have and bring the following newsletters to Carleton campus: The Snail the Snail is our quarterly printed newsletter which covers good, clean and fair food issues such as sustainable seafood, alternative food distribution, protecting biodiversity and regional food traditions. The Food Chain The Food Chain is Slow Food U.Ss monthly e-newsletter that is emailed to active Slow Food USA members. The Food Chain covers the most newsworthy events in and out of the Slow Food worldfrom convivium events to national and international program updates and the latest headlines, The Food Chain is our monthly link with members across the country. Slow Food MN This is an ideal media to learn about Slow Food on a local level, as Slow Food MN is one of the important chapters of Slow Food U.S. Slow Food MN publishes a newsletter with local food news. Luckily, the newsletter can be downloaded online and added to our collections. Gourmet Magazine (We have funding for the subscription! We just need to have a place in the library.)

Casual reading -Food Writing Ruth Reichl: Tender at the Bone: Growing Up at the Table, Comfort Me with Apples: More Adventures at the Table Garlic and Sapphires M.F.K. Fisher: Serve it Forth, 1937 Consider the Oyster, 1941 How to Cook a Wolf, 1942 The Gastronomical Me, 1943 An Alphabet for Gourmets, 1949 The Art of Eating, 1954 Among Friends, 1970 Long Ago in France: The Years in Dijon, 1991 To Begin Again: Stories and Memoirs 1908-1929, 1992 Stay Me, Oh Comfort Me: Journals and Stories 1933-1941, 1993 Last House: Reflections, Dreams and Observations 1943-1991, 1995 Jacques Pepin The Apprentice: My Life in the Kitchen Mimi Sheraton Eating My Words Rudolph Chelminski

The Perfectionist: Life and Death in Haute Cuisine, Jean Anthelme Brillat-Savarin: The Physiology of Taste, Or Meditations on Transcendal Gastronom Gael Greene: Insatiable: Tales from a Life of Delicious Excess Martin Yan: -Fictions Nicole Mones Lost in Translation, 1999 A Cup of Light, 2003 The Last Chinese Chef, 2007 Joanne Harris Chocolat Nicolas Sparks The Notebook, Linda Nichols Handyman -Non-Fictions Jeremy Iggers Good News Bad News Mireille Guiliano French Women Dont Get Fat Bill Bulford Heat

From Inter Library Loan (These need purchase. Therefore, do this after we set up everything and get fundings) Request History Transaction Document Number Type 58403 Book Title Author Status Status Date 10/23/2006 2:16:28 PM 2/6/2007 9:34:53 AM

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The cultural politics Request of food and eating : a Finished reader / Eating around the Request world in your Halvorsen, Francine. Finished neighborhood / The food and cooking of China : an exploration of Request Chinese cuisine in Halvorsen, Francine. Finished the provinces and cities of China, Hong Kong, and Taiwan / The essence of style : how the French invented high Request fashion, fine food, DeJean, Joan E. Finished chic cafes, style, sophistication, and glamour / The globalization of Chinese food / The economics of Graaff, J. de. coffee / Tapping the green market : Certification and management of non-timber forest products / Legitimizing Politics, products, Political and markets : Consumerism: The exploring political Case of Forest consumerism past Certification in and present / North America and Europe Tapping the green Shanley, Patricia market : Certification

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and management of non-timber forest products /: Tapping the Green Market: Certification and Management of Nontimber Forest Products: Introduction Governing through markets : forest Cashore, Benjamin certification and the William,4805997 emergence of non- 1964-4805997 state authority / The 'latte revolution'? : winners and losers in the restructuring of Ponte, Stefano. the global coffee marketing chain /

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