Book Reviews
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A Farm Dies Once a Year: A Memoir
Arlo Crawford
In a book that is about much more than farming, Arlo Crawford details the hard work required for agriculture and the work required for self-fulfillment and discovery.
The author takes readers on a quest for locally sourced food in this story about food, family, friendship, and a cow named Bubbles.
Cuisine and Empire: Cooking in World History
By Rachel Laudan
An in-depth look at sustenance through the centuries.
Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture
By Dana Goodyear
A journey along the fringes of cooking and eating in the U.S.
The Wet and the Dry
Lawrence Osborne
The cultural implications of drinking are explored in this boozy, pensive travelogue.
Cooked: A Natural History of Transformation
By Michael Pollan
The elements of fire, water, air and earth guide the author’s latest exploration of our association with food.
