Selected Non-Fiction

Arbor, Robert and Katherine Whiteside. Joie de Vivre: Simple French Style for Everyday Living. (Simon & Schuster, 2003). Although written by a restaurateur, it is more than a cookbook, emphasizing the social and seasonal nature of French cooking.

The Beautiful Cookbooks Series from HarperCollins. From Thailand to Tuscany to Texas, each volume, authored by an expert on the cuisine of the region, includes spectacular photos of the food and the setting.

Beardsworth, Alan and Teresa Keil. Sociology on the Menu: An Invitation to the Study of School and Society. (Routledge, 1996). On food sociology, from a British perspective.

Berriedale-Johnson, Michelle. The British Museum Cookbook: 4,000 years of international cuisine. (Abbeville Pr., 1992).

Best Food Writing 2004. (Marlowe, 2004). An anthology, the most recent in the series.

Boni, Ada. Italian Regional Cooking. (Gramercy, reissued 1995). “The best Italian cookbook I know…wonderful recipes from across Italy”, recommends one of our own FDU faculty members.

Bourdain, Anthony. A Cook’s Tour: Global Adventures in Extreme Cuisines. (Ecco, 2002). Extreme and exotic, the basis for the popular TV series.

Child, Julia. Mastering the Art of French Cooking, vol. 1. (Knopf, 40th anniversary edition, 2001). The book that changed the way Americans cook, from the pioneer television chef who recently passed away.

Civitello, Linda. Cuisine and Culture: A History of Food and People. (Wiley, 2003). How history shapes how and what we eat.

Claiborne, Craig. The New York Times International Cookbook. (HarperCollins repr. ed. 1990). The original 1971 edition, with its recipes from all around the world.

Cloutier, Marissa and Eve Adamson. The Mediterranean Diet: Newly Revised and Updated.(Avon, 2004). With its emphasis on local and seasonal foods, healthy and appealing.

Cosman, Madeleine Pelner. Fabulous Feasts: Medieval Cookery and Ceremony. (Braziller, 1976). “More than you would ever want to know about slaughtering, cooking, eating, drinking, and sanitary practices in medieval times along with recipes modified for the modern cook”, recommends one of our own FDU faculty members. A recent (2003) paperback edition is available.

Counihan, Carol and Penny Van Esterik. Food and Culture: A Reader. (Routledge, 1997). On the social and symbol role of food.

Cracknell, H.L. and R.J. Kaufmann. Escoffier: The Complete Guide to the Art of Modern Cookery. (Wiley, 1983). Translation of Escoffier’s Le guide culinaire.

Dalby, Andrew. Dangerous Tastes: The Story of Spices. (University of California Press, 2000). A scholarly account of the history of spices. College at Florham Library.

Davidson, Alan. The Oxford Companion to Food. (Oxford University Press, 1999). In dictionary format, and no recipes. Weiner Library Reference TX 349 .D38 1999. Fedele, Frank and Mario Batali. The Artist’s Palate. (DK, 1st American ed., 2003). By the founder of the Arts for Humanity foundation, this book includes the favorite recipes of artists throughout history, re-created by contemporary chefs, and beautifully photographed.

The Global Gourmet series from Apple Press. Recipes from all over the world, ranging from Tapas to Vietnamese cookery.

Grew, Raymond. Food in Global History. (New Global History Press, 2004).

Hazan, Marcella. Essentials of Classic Italian Cooking. (Knopf, 1992). A modern classic on Italian cookery.

Heriteau, Jacqueline. Feast of Soups. (Ballantine, reissue ed., 1987). Over 500 soup recipes from all over the world.

Heyhoe, Kate. A Chicken in Every Pot: Global Recipes for the World’s Most Popular Bird. (Capital, 2003). Chicken recipes from many cuisines.

Hjalagar, Anne-Mette and Greg Richards. Tourism and Gastronomy. (Routledge, 2002). From the Netherlands. Explores the roles of globalization and localization in the tourism industry. Of particular interest to students and professionals in the hotel and restaurant management industry.

Honore, Carl. In Praise of Slowness: How a Worldwide Movement Is Challenging the Cult of Speed. (HarperSanFrancisco, 2004). More on the slow food movement.

Jonas, Steven and Sandra J. Gordon. 30 Secrets of the World's Healthiest Cuisines: Global Eating Tips and Recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia. (Wiley, 2000).

Kiple, Kenneth F. and Kriemhild conee Ornelas, eds. Cambridge World History of Food (2 volumes). (Cambridge University Press, 2000). A classic reference work. College at Florham Library.

Kurlansky, Mark. Salt: A World History (Walker, 2002). A history of this essential.

Lappe, Frances Moore. Diet for a Small Planet (20th anniversary edition). (Ballantine, 1985). The classic on the extreme cost of meat production. World Hunger: Twelve Myths. (Grove press, 2d ed., 1998) Explores the global economics of land ownership. Food production, and world hunger.

Laurence, Janet. The Craft of Food and Cookery Writing. (Allison & Busby, 1994). By the well-known British cookbook and mystery author.

Levy, Faye. Feast from the Mideast: 250 Sun-Drenched Dishes from the Lands of the Bible. (HarperCollins, 2003).

Mayes, Frances. Under the Tuscan Sun: At Home in Italy. (Chronicle Books, 1996). While restoring a Tuscan villa, Mayes discovers the seasonal rhythms of Italian cookery.

Mayle, Peter. French Lessons: Adventures with Knife, Fork, and Corkscrew (Knopf, 2001), Venturing beyond Provence, by the author of A Year In Provence,(Knopf, 1990), Weiner Library DC 611 .P961 M38 1991. Also Toujours Provence (Random House, 1997), Encore Provence (Knopf, 1999). Charming stories of French food and life from the expatriate British author. The subject of the popular PBS series.

Meyers-Lussier, Robert. This Is Delicious! What Is It? : An Eclectic Collection of International Comfort Foods. (iUniverse, 2004).

Montaigne, Prosper, ed. Larousse Gastronomique. (Clarkson Potter, rev. ed., 2001). The French classic. Business Research Library Reference TX 349 .M613 1988.

Osborne, Lawrence. The Accidental Connoisseur: an Irreverent Journey through the Wine World. (North Point, 2004). The well-known author and journalist takes a look at the worldwide wine industry.

Petrini, Carlo et al. Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food. (Chelsea Green, 2001). Slow Food (The Case For Taste). (Columbia University Press, 2003). From the Italian journalist who started the “slow food” movement in response to the opening of the first McDonald’s in Rome.

Rosengarten, David. Taste: One Palate’s journey through the World’s Greatest Dishes. (Random House, 1998). By the popular food writer and TV personality.

Sen, Colleen Taylor. Food Culture in India. (Greenwood Press, 2004). Explores the many variations of the regional cuisines of the subcontinent, as well as those themes recurring throughout.

Smith, Delia. Delia Smith's Winter Collection: Comfort Food. Hearty recipes for the season. Contemporary English cooking, with Asian and Caribbean accents. By the BBC television personality.

Tapper, Richard and Sami Zubaida. A Taste of Thyme: Culinary Cultures in the Middle East. (Tauris Parke, 2001). Food and culture of the region.

Tsai, Ming and Arthur Boehm. Simply Ming: Easy Techniques for East-Meets-West Meals. (Clarkson Potter, 2003). On the increasing Asian influence on cooking everywhere. By the popular television food personality.