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The purpose of a reference book is to provide you with an overview of a topic. Once you have an overview of a topic, you’ll have a better idea of what to search for in Primo and the library catalog.
Some of these are e-books and some are only available on the first floor of Simpson Library.
The New Oxford Book of Food Plants by
The Oxford Book of Food Plants is a beautifully illustrated compendium of facts about the plants we grow in our gardens and use in our cooking. Gorgeous botanical illustrations are accompanied by accessible yet authoritative descriptions of each plant, along with fascinating historicaldetails and nutritive values.This is a new edition of a classic book -- fully updated with the latest nutritional research, as well as beautiful new plates and descriptions of many exotic edible plants that have only recently found their way into our markets and onto our kitchen tables -- it is a must-have for anyone who lovesgood food, cooking, and gardening.
Encyclopedia of Food and Agricultural Ethics
This Encyclopedia offers a definitive source on issues pertaining to the full range of topics in the important new area of food and agricultural ethics. It includes summaries of historical approaches, current scholarship, social movements, and new trends from the standpoint of the ethical notions that have shaped them. It combines detailed analyses of specific topics such as the role of antibiotics in animal production, the Green Revolution, and alternative methods of organic farming, with longer entries that summarize general areas of scholarship and explore ways that they are related. Renewed debate, discussion and inquiry into food and agricultural topics have become a hallmark of the turn toward more sustainable policies and lifestyles in the 21st century. Attention has turned to the goals and ethical rationale behind production, distribution and consumption of food, as well as to non-food uses of cultivated biomass and the products of animal husbandry. These wide-ranging debates encompass questions in human nutrition, animal rights and the environmental impacts of aquaculture and agricultural production. Each of these and related topics is both technically complex and involves an - often implicit - ethical dimension. Other topics include methods for integrating ethics into scientific and technical research programs or development projects, the role of intensive agriculture and biotechnology in addressing persistent world hunger and the role of crops, forests and engineered organisms in making a transition to renewable, carbon-neutral sources of energy. The Encyclopedia of Food and Agricultural Ethics proves an indispensible reference point for future research and writing on topics in agriculture and food ethics for decades to come.
Food Cultures of the World Encyclopedia - Europe by
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world--including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison
The Cambridge World History of Food by
This two-volume set is an excellent starting point for your research project! The set contains articles on particular crops, e.g. “Tomatoes” or “Coconuts.” Each article describes the history of a crop from its domestication to the present day. Some articles include numerical data about agriculture or nutrition. All articles have lengthy bibliographies.
Encyclopedia of Food and Culture
A three-volume set, similar to the The Cambridge World History of Food, but with a greater focus on society and culture. In addition to articles about particular crops, this book also includes articles such as “Barbeque,” “Comfort Food,” “Food Archaeology,” “Greenhouse Horticulture,” “Marketing of Food,” “Organic Food,” and “Salad.”