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SUGGESTED READING LIST
Alford, Jeffrey and Naomi Duguid. Sweet Sour Salty Bitter. New York: Artisan, 2000.This beautifully photographed cookbook brings forth the flavors of the cooking and foods of Southeast Asia.
“Can you also taste umami?” Haarman and Reimer Gmbh – Webzine. 8 March 2003. haarman-reimer.com
Fernandez-Armesto, Felipe. Near a Thousand Tables. New York: The Free Press, 2002.This highly approachable and well-written book is one of the best brief histories of food and cooking. Fernandez-Armesto is a renowned historian from Oxford University who has a passion for food history and provides a unique and challenging perspective.
micro.magnet.fsu.edu
This site specializes in microphotography. In the site are contained a catalogue of hundreds of beautiful microphotographs of common (and uncommon) items from the world around us. Included in this work are photographs of foods and flavors.
Kiple, Kenneth F.and Kriemhild Conee Ornelas, editors. The CambridgeWorld History of Food. Cambridge, UK: Cambridge University Press, 2000.After many years of research this definitive, encyclopedic, two-volume set has set a standard for research into the world of food.
Korsmeyer, Carolyn. Making Sense of Taste: Food and Philosophy. Ithaca, New York: Cornell University Press, 1999.This book is a philosophical investigation of the sense of taste. Korsmeyer shows that taste has been placed in a lower position than the other senses in the field of philosophy throughout history. She also tackles the why of that fact. She then proceeds to defend why taste deserves a higher level of recognition and standing.
Nabhan, Gary Paul. Coming Home to Eat: The Pleasures and Politics of Local Foods. N.Y.: W.W. Norton and Company, 2002.This book is a documentation of one person’s journey to live off of the land in the Sonorran Desert of southern Arizona. It is a good source for information relating to the importance of where and how the food we eat is grown.
Parker, Rick. Introduction to Food Science. Albany, N.Y.: Delmar Publishers, 2003.
Rozin, Elizabeth. Ethnic Cuisine. N.Y.: Penguin Books, 1992. This is one of the better books on global cuisine and the component flavors because it is so simple and easy to understand—and, it has good recipes. Rozin expands on her ideas about flavors in foods which she initiated in her 1973 work, The Flavor-Principle Cookbook. Rozin’s belief is that most cuisines can be distilled down to a few dominant ingredients that combine to make a flavor which is unique to a region or country. While it is somewhat simplistic, it is an excellent tool for teaching students about global cuisine.
Smith, David V. and Robert I Margolskee. “Making Sense of Taste.” Scientific American.com. 18 March 2001. sciam.com This article explains taste from a purely scientific perspective.
Vonderichten, Jean-Georges and Mark Bittman. Simple to Spectacular. N.Y: Broadway Books, 2000. This is a cookbook that is from a modern master of flavor in cooking.
Wolke, Robert. What Einstein Told His Cook. N.Y.: W.W. Norton and Co., 2002. Wolke’s book explains kitchen science in clear and simple terms providing comprehensive explanations for many common occurrences in the world of cooking.
Zibart, Eve. The Ethnic Food Lover’s Companion. Birmingham, Alabama: Menasha Ridge Press, Inc., 2001. This book is a great pocket guide to the world’s cuisines providing fairly thorough background information on countries and regions and very helpful lists of major ingredients, important recipes, and recipes for each country.
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