Recommended Readings in Food Studies
Belasco, Warren. Appetite for Change: How the Counterculture Took On the Food Industry. Ithaca: Cornell University Press, 2006. Print.
Belasco, Warren. Food: The Key Concepts. London: Berg Publishers, 2008. Print.
Counihan, Carole. Food and Culture: A Reader. 2nd ed. New York: Routledge, 2007. Print.
McGee, Harold. Curious Cooks: More Kitchen Science and Lore. Hoboken: Wiley Publishers, 1992. Print.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Revised. New York: Scribner, 2004. Print.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. London: Penguin Books, 1986. Print.
Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press, 2007. Print.
Nestle, Marion. What to Eat. New York: North Point Press, 2007. Print.
Potter, Jeff. Cooking for Geeks: Real Science, Great Hacks and Good Food. Sebastopol, CA: O'Reilly Media, 2010. Print.
This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Trans. Malcolm DeBevoise. New York: Columbia University Press, 2008. Print.
Belasco, Warren. Food: The Key Concepts. London: Berg Publishers, 2008. Print.
Counihan, Carole. Food and Culture: A Reader. 2nd ed. New York: Routledge, 2007. Print.
McGee, Harold. Curious Cooks: More Kitchen Science and Lore. Hoboken: Wiley Publishers, 1992. Print.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Revised. New York: Scribner, 2004. Print.
Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. London: Penguin Books, 1986. Print.
Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health. Berkeley: University of California Press, 2007. Print.
Nestle, Marion. What to Eat. New York: North Point Press, 2007. Print.
Potter, Jeff. Cooking for Geeks: Real Science, Great Hacks and Good Food. Sebastopol, CA: O'Reilly Media, 2010. Print.
This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor. Trans. Malcolm DeBevoise. New York: Columbia University Press, 2008. Print.