Washoe County Library System

BooBoo the gosling likes to eat from morning until night and thinks everything is "good food"--Well, almost everything!

Cookbook author Rachel Samstat--out of analysis and seven months pregnant--discovers that her husband is into analysis and an affair, and suffers six weeks of intensive heartburn. When her husband announces that he is in love with another woman, Rachel, a noted cookbook author and TV personality, returns to New York and her wacky but loving family and friends to sort out her life.

Edited by Charlotte Druckman and featuring esteemed food journalists and thinkers, including Soleil Ho, Nigella Lawson, Diana Henry, Carla Hall, Samin Nosrat, Rachael Ray, and many others, this compilation illuminates the notable and varied women who make up the food world. Exploring issues from the #MeToo movement, gender bias in division of labor and the workplace, and the underrepresentation of women of color in leadership, to cultural trends including...

An award-winning environmentalist discusses what is being done to keep the world's population fed, from family farms to corporate cowboys investing in the Ukraine and a Canadian aquaculturist who incorporates the traditions of ancient China.

"Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away."--Container.

"Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes "When we eat, we travel." Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? What's the story behind the curries of India? Bubbling over with...

In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change. Climate models predict that global food production will decline every decade for the rest of this century due...

In this radical new approach to home cooking, science is used to explain what goes on in the kitchen. Unlike other food science books, this is a direct and practical connection between the science and the cooking divided into 50 core principles.

"How did farmers' markets, nose-to-tail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with 'good food'? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker's compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates. She investigates not only the danger of...