Incoming Resources
- Why you eat what you eat, the science behind our relationship with food, Rachel Herz, PhD
- A taste of Paris, a history of the Parisian love affair with food, David Downie
- First, catch, study of a spring meal, Thom Eagle ; illustrations by Aurelia Lange
- Ban sheng bu shu, guan yu chu yi yu ren sheng de zhen shi gao bai, Andongni Bodeng ; [yi zhe: Hong Huifang] = Medium raw : a bloody valentine to the world of food and the people who cook / Anthony Bourdain
- A bite-sized history of France, gastronomic tales of revolution, war, and enlightenment, Stéphane Hénaut and Jeni Mitchell
- The flavor bible, the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs, Karen Page and Andrew Dornenburg ; photographs by Barry Salzman
- The sweet life in Paris, David Lebovitz
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Curry
- Anthony Bourdain, no reservations, collection, [produced by Zero Point Zero Productions for Travel Channel], Disc 1-9,, Fullscreen/Widescreen
- Buvette, the pleasure of good food, Jody Williams with Julia Turshen ; photographs by Gentl & Hyers ; foreword by Mario Batali
- Kitchen creativity, unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs, Karen Page ; photographs by Andrew Dornenburg
- The way we eat, why our food choices matter, Peter Singer, Jim Mason
- A really big lunch, Jim Harrison with an introduction by Mario Batali
- Eating words, a Norton anthology of food writing, edited by Sandra M. Gilbert & Roger J. Porter ; with a foreword by Ruth Reichl
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Cook's illustrated, 2019
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- Feast of sorrow, a novel of Ancient Rome, Crystal King