Books and Food and Nutrition in the BEHS Library
List prepared by Cathy Belben, Librarian
Updated March 2003
Bourdain, Anthony. Typhoid Mary. (614.5 BOU)
The story of Mary Mallon, also known as Typhoid Mary, is the subject of this short history, which deals with the 1904 outbreak of typhoid fever in Oyster Bay, Long Island. Mallon, who was a cook, was the prime suspect in spreading the outbreak, but she disappeared before authorities could test her. The story of her pursuit, capture, institutionalization, release, and re-capture is a reiveting examination of health and habits at the turn of the last century.
Braun, Stephen. Buzz: The Science and Lore of Alcohol and Caffeine. (615 BRA)
Study of how alcohol and caffeine work, their effect on the brain and body, and how they are understood in light of recent advances in science, with information on the cultural history of the popular substances and personal stories of celebrities and other people who have been affected by the drugs.
Brynie, Faith Hickman. 101 Questions about Food and Nutrition. (612.3 BRY)
Questions and answers explain the human digestive system and how it uses food for nutrition.
Cobb, Allan. Scientifically Engineered Food: The Debate Over What’s On Your Plate. (631.5 COB)
Provides information on scientifically engineered foods, discussing how they affect a person's health, what their development has meant for the environment, and how they were created.
Crister, Greg. Fat Land: How Americans Became the Fattest People in the World. (362.1 CRI)
Examines the increasingly obese status of America, discussing the roles of economics, culture, politics, and class in the problem and describing its adverse health effects, including childhood diabetes.
Edwards, Griffin. Alcohol: The World’s Favorite Drug. (641.2 EDW)
Traces the history of alcohol, discussing how it has been used and viewed throughout history by different cultures, why people behave differently when drunk, why it appeals to so many people, and other related topics.
Krizmanic, Judy. The Teen’s Guide to Going Vegetarian. (613.2 KRI)
Guide to vegetarianism covering nutritional requirements, environmental concerns with recipes, and a list of cookbooks.
Lambrecht, Bill. Dinner at the New Gene Café: How genetic engineering is changing what we eat, how we live, and the global politics of food. (363.19 LAM)
More than half of America's processed grocery products contain genetically altered food. But few consumers understand what theat means--either the science behind it or the implications for our health when we consume these foods. The author analyzes the history of processed foods and examines the reasons behind the divisive controversy surrounding genetically modified foods.
Lyman, Howard. Mad Cowboy: Plain Truth from the Cattle Rancher Who Won't Eat Meat. (613.2 LYM)
The author, a former cattle rancher who was sued by the cattle industry after airing his views about the dangers of mad cow disease on national television, reveals the reasons why he has gone from being a meat-loving cowboy to a vegetarian environmental activist.
Parsons, Russ. How to Read a French Fry and Other Stories of Intriguing Kitchen Science. (641.5 PAR)
Presents more than one hundred recipes along with scientific facts about cooking and foods, including what makes the best marinade, why strawberry and rhubarb are a good combination, scientifically speaking; why french fries cooked in fresh oil don't brown completely, and many other fascinating scientific facts about cooking.
Rhodes, Richard. Deadly Feasts: Tracking the Secrets of a Terrifying New Plague. (616.8 RHO)
Follows the explorations of scientists who research the fatal maladies known as prion diseases, tracking the origin of the stealthy plague to a cannibal feast in New Guinea in 1950 and discussing the risk posed to those who eat meat.
Salter, Charles A. The Vegetarian Teen. (613.2 SAL)
Describes the eating patterns of a vegetarian and their benefits, with particular emphasis on a balanced diet. The last chapter is devoted to recipes which would appeal to teenagers.
Schlosser, Eric. Fast Food Nation. (363.192 SCH)
A national magazine award-winning journalist charts the fast food industry's enormous impact on our health, landscape, economy, politics, and culture. Fast Food Nation is a groundbreaking work of investigation and cultural history that is likely to transform the way America thinks about the way it eats.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century. (641.5 SHA)
Describes professional cooks at the turn of the century, their passion and idealism as well as their bizarre and misguided ideas, and the influential culinary style they engineered.
Simontacchi. Carol. The Crazymakers: How the Food Industry is Destroying Our Brains and Harming Our Children. (615.9 SIM)
A revealing look at how American food manufacturers and their "products" may be endangering our minds.
Wilson, Duff. Fateful Harvest: The true story of a small town, a global industry, and a toxic secret. (363.192 WIL)
In Quincey, Washington, farmers uncover a toxic secret: chemical manufacturers have been selling leftover toxic waste to them, claiming it was fertilizer. The tainted fertilizer is believed to be destroying crops, sickening animals, and endangering the nation's food supply. A lifelong Quincey resident, Patty Martin, leads the crusade to end this surprisingly legal practice.