Discover resources from the stories behind The Meaning of Food.
Provides urban public school students with a one-acre organic garden and a kitchen classroom. Using food systems as a unifying concept, students learn how to grow, harvest, and prepare nutritious seasonal produce... » more
An international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Through a variety of initiatives, it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity, and protects traditional foods at risk of distinction. » more
Find out how you can grow interesting and tasty fruits and vegetables and help support genetic diversity... » more
Follow Cat Connor’s Obento Journal and see a strange and wonderful collection of lunches that defy the ordinary... » more
Annotated links to the best information on the Net about Jewish cooking, Jewish recipes, and kashrut (keeping kosher).... » more
Nearly every culture invents a food that is weird or disgusting to outsiders. These strange foods from around the world are cultural markers to show who's a member (insiders like it) and who's not a member (outsiders hate it)... » more
Food and Community
Loaves & Fishes is a nonprofit, nonsectarian organization that provides hot, nutritious meals to seniors 60 years and older. Hot noon meals are delivered by volunteers each weekday to homebound seniors. Contact a local senior and disability services group to find a meal delivery program in your community... » more
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Brown, Linda Keller and Mussell, eds. Ethnic and Regional Foodways in the United States: The Performance of Group Identity. Knoxville: University of Tennessee Press, 1984.
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Kahn, Miriam. Always Hungry, Never Greedy: Food and the Expression of Gender in a Melanesian Society. Cambridge: Cambridge University Press, 1986.
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Mintz, Sidney W. Tasting Food, Tasting Freedom: Excursions Into Eating, Culture, and the Past. Boston: Beacon Press, 1996.
Pillsbury, Richard. No Foreign Food: The American Diet in Time and Place. Boulder, CO: Westview Press, 1998.
Reichl, Ruth. Tender at the Bone. New York: Random House, 1998.
Shapiro, Laura. Something from the Oven: Reinventing Dinner in 1950s America. New York: Viking Penguin, 2004.
Winegardner, Mark, ed. We Are What We Ate : 24 Memories of Food. San Diego: Harcourt Brace, 1998.