Sqwertz wrote:
> Recent acquisitions. These are not your typical Rachel Ray or
> Emeril Lagasse books you find in used and second-hand bookstores.
>
> This first one is a must for anybody seriously into food, sociology,
> history, and cooking.
>
> Encyclopedia of Food and Culture (3 Volume Set)
> [http://www.amazon.com/Encyclopedia-C...dp/0684805685/
> This is a monster of a compilation filled with great topics and
> info. If you can't find anything in here to read, then stick to the
> watching FoodTV and eating at Booger King and remain oblivious.
>
> Dictionary of Food Ingredients 4th Edition
> [http://www.amazon.com/Dictionary-Foo...dp/0834219522/
> Acesulfame Potassium, Balsam Peru Oil, Calcium Caseinate, Disodium
> Calcium EDTA, ....., Zein. You get the idea. It has normal
> home-use ingredients, too. Much more interesting and authoritative
> than the Oxford/Penguin Companion to Food.
>
> Food Processing Technology, 2nd Edition
> http://www.amazon.com/Food-Processin...dp/0895736098/
> Everything you never knew you didn't even care about, in
> excruciating detail. OK, this one be a little dry for some of you.
> But it was really cheap.
>
> On the lighter side:
>
> Street Food
> http://www.amazon.com/Street-Food-To.../dp/0756628504
>
> In Defense of Food (Audio version 5-CD set)
> http://www.amazon.com/Defense-Food-E.../dp/0143142747

No, those aren't the usual books. I hope you enjoy them.
--
Jean B.