There are more and more interesting books written on the topic of food, foodways, food studies, food histories, on and on. Via WorldCat and database searches I checked out these titles from either the Simmons Beatley Library, Inter Library Loan (ILL), or pruising the bookshelves of local bookstores. To learn more about my methodologies, please visit the **** wikipage.


The list keeps growing keep an eye on this collection of titles for more additions to the foodways buffet
RefWorks foodways_books

Beyond my notes, here are selected book reviews I've collected on my book selection.
RefWorks Foodways_bookreviews


It was difficult to decide how to cut and slice one category from another. So I've listed my favorite titles for specific areas of foodways topics

• Menzel, Peter, and Faith D'Aluisio . Hungry Planet : What the World Eats. Napa, Calif.; Berkeley, Calif.: Material World Press ; Ten Speed Press, 2005.
• In coffee-table-book format, this text is packed with images, statistics, family recipes, and exposes on a chosen family in 24 countries. The full page photographs of the family's weekly food purchases with a textbox of the nutritional categories and costs are some of the most potent examples of global foodways. All sources and methodology are noted in the final pages. This was my motivation for this bigdig topic.
  

• Fernández-Armesto, Felipe. Near a Thousand Tables :A History of Food. New York: Free Press, 2002.
• The food world's response to Jared Diamond's Guns, Germs, and Steel, an expose on the major revolutions in human manipulation and evolution of foodstuffs. An overview of how cooking and farming techniques were culturally exchanged and how this affected both global and regional foodways (also very well written and an entertaining read).

• Bell, David, and Gill Valentine . Consuming Geographies : We are Where we Eat. London; New York: Routledge, 1997.
• I found this foodways text in the bibliography of Enoch Padolsky's article, "You are Where You Eat: Ethnicity, Food and Cross-Cultural Spaces." The text explores the geographical consumption practices in the UK from personal to global spacial relationships. Very much an anthropological stance on foodways, this text serves as a good backbone for academic discourse on foodways and foodmaps.

• Silva, Nikki, Davia Lee Nelson, and Kitchen Sisters. Hidden Kitchens : Stories, Recipes, and More from NPR's the Kitchen Sisters. Emmaus, Pa.: RODALE, 2005.
• Rich with images, recipes, and extra stories this written supplement toHidden Kitchen radio project, an effort to record disappearing culinary traditions and informal kitchens for Americans. This text in combination with the audio serves as a contemporary response to the WPA "America Eats" project conducted in the 1930s.

• Kamp, David. The United States of Arugula : How we Became a Gourmet Nation. New York: Broadway Books, 2006.
• Serves as a who's who (and when) of the American foodways shift into an artisianal, gourmet, international palate. Thick with footnotes and name-dropping important periodicals, food critics, cookbook authors, restaurateurs - it served as a great secondary resource for background knowledge of the American "foodie" world, many of the people who discuss the future of American foodways.

• Gabaccia, Donna R. We are what we Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.
• A historical perspective of the emergence of "multi-ethnic" dishes and the process in which they were "Americanized," such as the pizza pie, bagels, and soy sauce. There are five case studies to "represent the regional and ethnic diversity of American food markets," and explore immigration food patterns in detail. There is an extensive notes and index for further reading recommendations.

• Jacob, Dianne,.Will Write for Food : The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction, and More. New York: Marlowe and Co., 2005.
• While not exactly related to foodways, this is an excellent text to get an inside view of how food writing is composed and what challenges food writers are up against. I think it is worthy to take this view into consideration when conducting research on food topics and utilize many cookbooks or food critic articles as primary resources.

• Nathan, Joan. The New American Cooking. New York: A.A. Knopf, 2005.
• As the demographics of America has developed to encompass peoples from around the globe, so has the American palate. This book is a new approach to what we consider "American" food, including dishes such as fajitas, pancit, palak paneer, and other "international dishes" that now have cultural relevancy in the US. There are many sidebars explaining the roots to these dishes and/or a biographical note about the chef or restaurant who made it famous. Compare it to the worldview of "exotic" sushi in the 1971 American Cooking: The Melting Pot, by James P. Shenton