Recommended resources and tools for the first year seminar FMK 150 Exploring History Culture & Future: Eating.
Last Updated: Mar 27, 2014
Encyclopedia of Food and Culture
A three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. This e-book set is part of the Gale Virtual Reference Library package. A print set is in the Campbell Collection.
The atlas of food : who eats what, where, and why
Call Number: Campbell Collection: Book shelves TX353 .M55 2008
Vividly presented through the creative use of maps and graphics, this atlas provides clear, authoritative and comprehensive accounts of the food chain - from plough to plate - and reveals how it affects the lives and livelihoods of us all, farmers and suburban shoppers alike.
Dictionary of food : international food and cooking terms from A to Z, 2nd
Call Number: Online version of print book
Accessible with an SJU network login. Covers a wide range of ingredients, classical dishes and cooking processes, equipment and terms from a variety of different countries within Europe, America, South America, Australasia, Africa and Asia.