| The New Oxford Book Of Food Plants. J.G. Vaughan.. Oxford University
Press. |
| Rice: From Risotto to Sushi. Claire Ferguson. Rizzoli. |
| The Cook's Journal. Christopher Warmell. Running Press. |
| Africa, Europe, and Asia: Ready to Use Interdisciplinary Lessons and
activities for Grades 5-12. D. Bloom. The Center for Applied Research
in Education. |
| Food is Elementary: A Hands-On Curricula for Young Students. Antonia
Demas. Food Studies Institute. |
| Potatoes from Pancakes to Pommes Frites. Annie Nichols. Rizzoli. |
| Chez Panisse Vegetables. Alice Waters. Harper-Collins. |
| Chez Panisse Fruit. Alice Waters. Harper-Collins. |
| Bread. Beth Hensperger. Chronicle Books. |
| Food In History. Reay Tannahill. Stern and Day. |
| Slumps, Grunts, and Snickerdoodles: What Colonial America Ate and Why.
Lila Perl. Clarion Books. |
| The Fannie Farmer Cookbook. Marion Cunningham. Alfred A. Knopf. |
| You Eat What You Are: People, Culture, and Food Traditions. Thelma
Barer-Stern. Firefly Books. |
| The Greatest Table: A Banquet to Fight Against Hunger. Michal J.
Rosen. Harcourt Brace and Co. |
| Play With Your Food. Joost Elffers. Stewart, Tabori, and Chang. |
| The Food Chronology. James Trager. Henry Holt and Co. |
| Through the Kitchen Window: Women Explore the Intimate Meanings of Food
and Cooking. Beacon Press. |
| Material World. Peter Menzel. Sierra Club Books. |
| Recipes From A Kitchen Garden Volume 2. Renee Shepherd and Fran Raboff.
Shepherd’s Garden Publishing. |
| On Food and Cooking: The Science and Lore of the Kitchen. Harold
McGee. Simon and Schuster. |
| Fresh Fruit and Vegetable Photo Cards. CA Nutrition Education and
Training Program. Ca Dept. of Ed. |
| A Taste of Heritage. The New African–American Cuisine. Joe Randall
and Toni Tipton-Martin. Macmillan. |
| Soul Food: Recipes and Reflections From African-American Churches.
Joyce White. Harper Collins. |
| Everything You Pretend to Know About Food And Are Afraid Someone Will
Ask. Nancy Rommelmann. Penguin Books. |
| How Are You Peeling? Foods With Moods. Saxton Freymann and Joost
Elffers. Scholastic Press. |
| Women In the Material World. Faith D’Aluisio and Peter Menzel.
Sierra Cliub Books. |
| The New Guide to Fruit. Kate Whiteman. Lorenz Books. |
| Food. Weverley Root. Smithmark. |
| The Gourmet Alter: The History, Origin and Migration of Food of the World.
Susie Ward. Macmillan. |
| Fast Food Nation. Eric Schlosser. Houghton Mifflin. |
| The Unsettling of America: Culture and Agriculture. Wendell Berry.
Sierra Club Books. |
| From the Good Earth. Michael Ableman |
| The Green Machine. Polly Cameron |
| Kids Cook Farm Fresh Food, Sibella Kraus. CA Dept. of Education |
| Kids in Gardens: Student Education Program, Aquatic Outreach Institute |
| Teaching Organic Farming and Gardening, Albie Miles and Martha Brown,
eds. University of Santa Cruz |
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