Food
Winter 2007
Seminar Books:
(Books are listed in the order that we will read them.)
Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals. New York: The Penguin Press, 2006. ISBN 1-59420-082-3
Be
prepared to discuss "Part III: Personal, The Forest" in Week 1.
Duff Wilson, Fateful Harvest: The True Story of a Small Town, a Global Industry, and a Toxic Secret. New York: Harper Paperbacks, 2002. ISBN 0060931833
Peter Pringle, Food, Inc: Mendel to Monsanto--The Promises and Perils of the Biotech Harvest. New York: Simon and Schuster, 2005. ISBN 9780743267632 or 074326763X (trade paper)
Joan Reardon, M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. (Out of print)
Selected chapters will be placed on reserve in the library.
M.F.K. Fisher, The Gastronomical Me. New York: North Point Press, 1989 (reprint). ISBN 9780865473928 or 0865473927 (trade paper)
Textbooks:
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Revised Edition. New York: Scribner, 2004. ISBN 0-684-80001-2
Scott Freeman, Biological Science, Second Edition. Upper Saddle River, NJ: Prentice Hall, 2005. ISBN 0-13-140941-7
Ellie Whitney and Sharon Rady Rolfes, Understanding Nutrition, Tenth Edition. Belmont, CA: Thomson/Wadsworth, 2005. ISBN 0-49510616X or ISBN 0-534-62226-7
Peter Barham, The Science of Cooking. New York: Springer-Verlag, 2001. ISBN 3-540-67466-7
We
will be using selected chapters for our cooking labs; purchase optional.
Updated on 12/22/06