All About Food

Whether you’re interested in its history, where it comes from, or just how to make it, these books about food should satisfy all but the pickiest of food enthusiasts’ hunger. 

Cooked: A Natural History of Transformation, by Michael Pollan. The newest book by Michael Pollan, the man the New York Times describes as the leading “liberal foodie intellectual.”

Food Rules: An Eater’s Manual, by Michael Pollan. Michael Pollan offers tips on better and more enjoyable eating habits with the clarity and wit that made him one of today’s bestselling authors on food.

Catching Fire: How Cooking Made us Human, by Richard Wrangham. What is it that defines us as humans? Richard Wrangham argues that it is cooking that set us apart from the rest. Read about the history of cooking and how it changed us as a species.

The Ethics of What We Eat: Why Our Food Choices Matter, by Peter Singer.  “You can be ethical without being fanatical.” Learn about the little decisions in our lives that can make a difference.

Organic, Inc.: Natural Foods and How They Grew, by Samuel Fromartz. What does organic really mean, anyway? (Spoiler alert: A lot of different things.)

Stuffed and Starved: Markets, Power, and the Hidden Battle for the World Food System, by Raj Patel. How is it that obesity and hunger are at all time highs, and how do major corporations make staggering profits from each?

Culinary Reactions: The Everyday Chemistry of Cooking, by Simon Field. Cooking ain’t rocket science, but it is chemistry.

Under the Tuscan Sun: At Home in Italy, by Frances Mayes.  Explore a traditional kitchen and garden in Tuscany, with a few amazing recipes thrown in for good measure.


And don’t forget about the cookbooks:


That’s all for now. Good thing too, I’m starting to get hungry.

– Dennis


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