Incoming Resources
- Food around the world, Godfrey Hall
- Investigating food., Marie Newby and Elaine Poole
- The philosophy of food, edited by David M. Kaplan
- Food, Jan Pienkowski
- Cocoa and chocolate, Valerie Pitt ; illustrations: Christine Sharr
- Mixed vegetables, a first look at vegetables, Julia Eccleshare ; illustrated by Martin Ursell
- Food facts, a study of food and nutrition, Delia Clarke, Elizabeth Herbert
- Food and social media, you are what you tweet, Signe Rousseau
- Food, Helen Whittaker
- A matter of taste, edited by Carody Culver
- Orinirul wihan siksupgwan, Yang Un jin ; Pom kurim
- The ABC book of food, Helen Martin and Judith Simpson ; [illustrated by] Cheryl Orsini
- Don't read this book before dinner, revoltingly true tales of foul food, icky animals, horrible history, and more, Anna Claybourne
- Eating with my mouth open, Sam van Zweden
- Did you just eat that?, two scientists explore double-dipping, the five-second rule, and other food myths in the lab, Paul Dawson and Brian Sheldon
- The cook's companion, the complete book of ingredients and recipes, Stephanie Alexander ; photography by Earl Carter
- The foods we eat, Nicolas Brasch
- Food, is there enough for all of us?, Philip Steele
- Good food, can you trust what you are eating?, John McKenna
- Food anatomy, the curious parts & pieces of our edible world, Julia Rothman ; with help from Rachel Wharton
- Our food
- The Dorito effect, the surprising new truth about food and flavor, Mark Schatzker
- The fascinating history of your lunch, Jackie French ; illustrated by Judith Rossell
- Food around the world, by Joanna Brundle
- Piroshki s kapustoÄ , ili, Kniga o vkusnoÄ i vesëloÄ pishche, SergeÄ Makhotin ; risunki Ksenii PochtennoÄ
- The comfortable kitchen, 105 laid-back, healthy, and wholesome recipes, Alex Snodgrass ; photography by Kristen Kilpatrick
- What's your favorite food?, Eric Carle and friends
- Chi de mou xian, peng ren lie ren bi ji, Luobu Woershen zhu ; Xue Xuan yi
- Sekai no men-zukan, World's noodles : 59 no kuni to chiiki no tasai na men ryŠri 230 shurui o tabi no zatsugaku to tomo ni kaisetsu, chosaku henshū Chikyū no Arukikata Henshūshitsu
- Billion dollar burger, inside big tech's race for the future of food, Chase Purdy
- The science behind food, Casey Rand
- The how can it be gluten free cookbook, revolutionary techniques, groundbreaking recipes, by the editors at America's Test Kitchen
- Quinoa, high protein, gluten free, Beth Geisler ; with recipes by Jo Stepaniak
- Where does my food come from?, with fun, easy Annabel Karmel recipes!, Annabel Karmel ; Alex Willmore
- The man who invented Vegemite, the true story behind an Australian icon, Jamie Callister with Rod Howard
- World food alphabet, Chris Caldicott
- A little book about food, [illustrated by Leo Lionni and Jan Gerardi.]
- Who ate what?, a historical guessing game for food lovers, by Rachel Levin ; illustrated by Natalia Rojas Castro
- A taste adventure with Melissa Leong, illustrations by Eleonora Arosio ; cover by Kitiya Palaskas
- Local is lovely, for the love of fresh seasonal food, nice farmers and their produce, Sophie Hansen
- The science of cooking, Stuart Farrimond
- Food, Jennifer Clapp
- The philosophy of food, edited by David M. Kaplan
- All about bread, Geoffrey Patterson
- Finger foods, Chris Deshpande ; photographs by Prodeepta Das
- Horrid Henry's food, Francesca Simon ; illustrated by Tony Ross
- Science you can eat, Stefan Gates
- Anthony Bourdain, no reservations, Series 7, Discs 3 & 4
- Spoon-fed, why almost everything we've been told about food is wrong, Tim Spector
- How food works, editorial consultant, Dr. Sarah Brewer ; contributors, Joel Levy, Ginny Smith ; illustrators, Mark Clifton, Phil Gamble, Mike Garland