Additional readings on food, cooking, and dining in America

Anderson, Jean. The American Century Cookbook. New York: Clarkson N. Potter, 1997.

Art Institute Staff. American Regional Cuisine: A Coast-to-Coast Celebration of the Nation's Culinary Diversity. New York: Wiley, 2002.

Bastianich, Lidia Matticchio. Lidia's Italian-American Kitchen. New York: Knopf, 2001.

Beard, James. James Beard's American Cookery. Edison, NJ: Galahad Books, 1996.

Child, Julia, Simone Beck, and Louisette Bertholle. Mastering the Art of French Cooking. 40th ed. New York: Knopf, 2001. 2 vols.

Claiborne, Craig. The New York Times Cookbook. New York: HarperTrade, 1990.

Cronkhite, Russell. A Return to Sunday Dinner. Sisters, OR: Multnomah, 2003.

Crosby, Alfred W. The Columbian Exchange: Biological and Cultural Consequences of 1492. 30th ed. Westport, CT: Praeger, 2003.

Cunningham, Marion et al. The Fannie Farmer Cookbook. 13th ed. New York: Knopf, 1996. 874 pp. (Published in commemoration of the 100th anniversary of the classic 1896 Boston Cooking-School Cook Book by Fannie Merritt Farmer. A searchable copy of the 1918 edition is online at http://www.bartleby.com/87/.)

Denker, Joel. The World on a Plate: A Tour Through the History of America's Ethnic Cuisine. Boulder, CO: Westview Press, 2003.

Diehl, Lorraine B. and Marianne Hardart. The Automat: The History, Recipes, and Allure of the Art Deco Masterpieces. New York: Crown, 2002.

Dornenburg, Andrew and Karen Page. The New American Chef: Cooking With the Best of Flavors and Techniques From Around the World. New York: Wiley, 2003.

Elie, Lolis Ellis and Frank Stewart. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: Farrar, Straus & Giroux, 1997.

Fisher, M.F.K. The Art of Eating. New York: Wiley, 2004.

Gutman, Richard J.S. American Diner Then and Now. Baltimore: Johns Hopkins University Press, 2000.

Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: Simon and Schuster, 2004.

Hatchett, Louis B., Jr. Duncan Hines: The Man Behind the Cake Mix. Macon, GA: Mercer University Press, 2004.

Hughes, Holly, ed. Best Food Writing 2004. New York: Avalon Publishing Group, 2004. (Fifth in a series that selects "the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites.")

Katzen, Mollie. The New Moosewood Cookbook. Berkeley, CA: Ten Speed Press, 2004.

Levine, Ed. Pizza: Slice of Heaven. New York: Universe, November 2004.

Levine, Ed. New York Eats (More): The Food Shopper's Guide to the Freshest Ingredients, the Best Take-out and Baked Goods, and the Most Unusual Marketplaces in All of New York. New York: St. Martin's Press, 1997.

Levenstein, Harvey A. Paradox of Plenty: A Social History of Eating in Modern America. Rev. ed. Berkeley: University of California Press, 2003.

Lewis, Edna. The Taste of Country Cooking. New York: Random House, 1976.

Lewis, Edna and Scott Peacock. The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks. New York: Knopf, 2003.

Lo, Eileen Yin-Fei. The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking. New York: Morrow, 1999.

Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads. New York: Macmillan, 1995.

Lukins, Sheila and Peter Kaminsky. Celebrate! New York: Workman's, 2003. (A collection of menus and recipes for 43 kinds of American celebrations, from New Year's Day through Independence Day to Chanukah and Christmas.)

Mariani, John. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies, and Other Establishments That Have Fed Us for 350 Years. New York: Morrow, 1991.

Marranca, Bonnie, ed. A Slice of Life: A Collection of the Best and the Tastiest Modern Food Writing. New York: Overlook Press, 2003.

Martínez, Zarela. Food from My Heart: Cuisines of Mexico Remembered and Reimagined. New York: Wiley, 1995.

Martínez, Zarela with Anne Mendelson. Zarela's Veracruz: Mexico's Simplest Cuisine. Boston: Houghton Mifflin, 2004.

Mercuri, Becky. Food Festival, U.S.A.: 250 Red, White and Blue Ribbon Recipes from All 50 States. Laurel Glen, 2002.

Morrison, Rosanna Mentzer. FoodReview: Weighing In on Obesity. ERS FoodReview No. 25-3. Washington: U.S. Dept. of Agriculture, Economic Research Service, January 2003.
http://www.ers.usda.gov/publications/foodreview/dec2002/

Nathan, Joan. Jewish Cooking in America. New York: Knopf, 1998.

Philipson, Tomas et al. The Economics of Obesity: A Report on the Workshop Held at USDA's Economic Research Service. E-FAN No. 04-004. Washington: U.S. Dept. of Agriculture, Economic Research Service. May 2004.
http://www.ers.usda.gov/publications/efan04004/

Ray, Rachel. Get Togethers: Rachel Ray's 30-Minute Meals. New York: Lake Isle Press, 2004.

Reichl, Ruth and Gourmet Magazine Editors, eds. Endless Feasts: Sixty Years of Writing from "Gourmet." New York: Random House, Modern Library, 2004.

Rombauer, Irma S., Marion Rombauer Becker and Ethan Becker. The Joy of Cooking. Rev. ed. New York: Scribner, 1997.

Rosengarten, David. It's All American Food: The Best Recipes for More Than 400 New American Classics. Boston: Little Brown, 2003.

Rosengarten, David. Taste: One Palate's Journey Through the World's Greatest Dishes. New York: Random House, 1998.

Schenone, Laura. A Thousand Years Over a Hot Stove: History of American Women Told Through Food Recipes and Remembrances. New York: Norton, 2003.

Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. New ed. New York: Modern Library, 2001.

Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Viking Penguin, 2004.

Tillery, Carolyn Quick. The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama's Renowned Tuskegee Institute. Secaucus, NJ: Citadel Press, 1997.

Tillery, Carolyn Quick. Celebrating Our Equality: A Cookbook with Recipes and Remembrances from Howard University. Secaucus, NJ: Citadel Press, 2003.

Tillery, Carolyn Quick. A Taste of Freedom: A Cookbook with Recipes and Remembrances from the Hampton Institute. Secaucus, NJ: Citadel Press, 2002.

Trillin, Calvin. The Tummy Trilogy: New York: Farrar, Straus & Giroux, 1994.
Contains essays from three previously published books: American Fried; Alice, Let's Eat; and Third Helpings.

Tsai, Ming and Arthur Boehm. Blue Ginger: East-Meets-West Cooking With Ming Tsai. New York: Crown, 1999.

Tsai, Ming and Arthur Boem. Simply Ming: Easy Techniques for East-Meets-West Meals. New York: Clarkson N. Potter, 2003.

U.S. Dept. of Health and Human Services. Centers for Disease Control and Prevention. Nutrition, Physical Activity, and Obesity Prevention Program. Resource Guide for Nutrition and Physical Activity Interventions to Prevent Obesity and Other Chronic Diseases. Atlanta, GA: [2003].
http://www.cdc.gov/nccdphp/dnpa/pdf/guidance_document_3_2003.pdf

The U.S. Department of State assumes no responsibility for the content and availability of the resources listed above.