Selected Bibliography
Blaylock, Russell L. Excitotoxins: The Taste That Kills. Abingdon, England: Health Press, 1996.
Brackman, Pat. The Compleat I Hate to Cook Book. New York: Bantam, 1988.
Cheney, Dina. Tasting Club: Gathering Together to Share and Savor Your Favorite Tastes. New York: DK Publishing, 2006.
Child, Julia. The French Chef Cookbook. New York: Knopf, 2002.
Child, Julia, Simone Beck, and Louise Bertholle. Mastering the Art of French Cooking. New York: Knopf, 1961.
David, Elizabeth. An Omelette and a Glass of Wine. Guilford, CT: Globe Pequot, 1997.
Davidson, Alan. The Penguin Companion to Food. Harmondsworth, UK: Penguin Books Ltd., 2002.
The End of the Line. Director, Rupert Murray; producer, Arcane Pictures. Dogwood Pictures, 2009.
Ettingliner, Steve. Twinkies Deconstructed. New York: Hudson Street Press, 2002.
Fisher, M. F. K. Serve It Forth (Art of Eating). New York: North Point Press, 1989.
Food, Inc. Director and producer, Robert Kenner. Magnolia Pictures, 2009.
Gladwell, Malcolm. Outliers. New York: Little, Brown, 2008.
Gladwell, Malcolm. The Tipping Point. New York: Little, Brown, 2002.
Jacob, Dianne. Will Write for Food. New York: Da Capo Press, 2010.
Kallam, Tawra Jean, and Jill Cooper. Dining on a Dime. Temple, TX: T & L Group, 2004.
Katz, David L., and Catherine S. Katz. The Flavor Point Diet: The Delicious, Breakthrough Plan to Turn Off Your Hunger and Lose the Weight for Good. New York: Rodale, 2005.
Keller, Thomas, and Deborah Jones. The French Laundry Cookbook. New York: Workman Publishing, 1999.
Kessler, David. The End of Overeating. New York: Rodale, 2009.
King Corn. Director and producer, Aaron Woolf. Mosaic Films Inc., 2007.
Kriger, Ellie. The Food You Crave. Newtown, CT: Taunton, 2008.
Kurlansky, Mark. Salt: A World History. New York: Penguin, 2003.
Millstone, Erik. The Atlas of Food: Who Eats What, Where, and Why. Berkeley, CA: University of California Press, 2008.
Mitchell, Margaret. Gone with the Wind. New York: Scribner, 1936.
Moulton, Sarah. Sarah Moulton’s Everyday Family Dinners. New York: Simon & Schuster, 2010.
My Big Fat Greek Wedding. Director, Joel Zwick. Gold Circle Films, 2002.
Oliver, Jamie. Jamie’s Food Revolution. New York: Hyperion, 2009.
Patel, Raj. Stuffed and Starved: Markets, Power and the Hidden Battle for the World’s Food System. London: Portobello Books, 2007.
Peterson, James. Splendid Soups. New York: Bantam, 1993.
Pollan, Michael. In Defense of Food: An Eater’s Manifesto. New York: Penguin Books Ltd., 2008.
Pollan, Michael. “Out of the Kitchen, Onto the Couch.” New York Times Magazine, July 29, 2009: MM26.
Reichl, Ruth. “The New Culinary Order.” Keynote, IACP Annual Conference, April 22, 2010.
Ruhlman, Michael. The Elements of Cooking. New York: Scribner, 2007.
Sanders, Laura. “Binging Rats Get Hooked on Junk Food.” Discovery News 21 (Oct 2009).
Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Viking Penguin, 2004.
Short, Frances. Kitchen Secrets: The Meaning of Cooking in Everyday Life. Oxford, UK: Berg Publishers, 2006.
Smith, Andrew F., Eating History: Thirty Turning Points in the Making of American Cuisine. New York: Columbia University Press, 2009.
Smith, Andrew F. Souper Tomatoes: The Story of America’s Favorite Food. New Brunswick, NJ: Rutgers University Press, 2000.
Staten, Vince. Can You Trust a Tomato in January? New York: Touchstone, 1994.
Weber, Karl. Food, Inc: How Industrial Food Is Making Us Sicker, Fatter, and Poorer—and What You Can Do About It. New York: Public Affairs, 2009.
Wilder, Laura Ingalls. Little House on the Prairie. New York: HarperCollins, 1971.