Incoming Resources
- A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
- Something old, something new, classic recipes revised, Tamar Adler
- 100 million years of food, what our ancestors ate and why it matters today, Stephen Le
- The seed detective, uncovering the secret histories of remarkable vegetables, Adam Alexander ; foreword by Professor Tim Lang
- Food, editor: Lewis H. Lapham
- Food, a cultural culinary history, Ken Albala
- Disgustingly delicious, the surprising, weird and wonderful food of the world, Soledad Romero Mariño ; Montse Galbany ; translation by Maria White
- The secret financial life of food, from commodities markets to supermarkets, Kara Newman
- Lost feast, culinary extinction and the future of food, Lenore Newman
- The language of food, a linguist reads the menu, Dan Jurafsky
- A history of food in 100 recipes, William Sitwell
- Who put the beef in wellington?, 50 culinary classics, who invented them, when and why, James Winter
- Eating to extinction, the world's rarest foods and why we need to save them, Dan Saladino
- Food in history, Reay Tannahill
- The lost supper, searching for the future of food in the flavors of the past, Taras Grescoe
- The chef's apprentice
- Food creations, from hot dogs to ice cream cones, by Jacqueline A. Ball ; consultant, Daniel H. Franck
- The foodlover's atlas of the world, Martha Rose Shulman