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The Meaning of Food




Discover resources from the stories behind The Meaning of Food.

 Edible Schoolyard

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

 Slow Food

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

 Heirloom Plants

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

 Eating Kosher

Annotated links to the best information on the Net about Jewish cooking, Jewish recipes, and kashrut (keeping kosher).... » more

 Weird Foods

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




Angelou, Maya. Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes. New York: Random House, 2004.

Bartlett, Jonathan. The Cook's Dictionary and Culinary Reference. Contemporary Books

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.

Counihan, Carole and Van Esterik, Penny, eds. Food and Culture: A Reader. New York: Routledge, 1997.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press

De Silva, Cara, ed. In Memory's Kitchen: A Legacy from the Women of Terezin. Translated from the Czech and Yiddish by Bianca Steiner Brown. New Jersey and London: Rowman & Littlefield, an imprint of Jason Aronson, Inc., 1996.

Denker, Joel. The World on a Plate: A Tour through the History of America's Ethnic Cuisine. Boulder, CO: Westview Press, 2003.

Esquivel, Laura. Between Two Fires: Intimate Writing on Life, Love, Food & Flavor. Translated from the Spanish by Stephen Lytle. New York: Crown Publishers, 2000.

Esquivel, Laura. Like Water for Chocolate. Translated from the Spanish by Carol Christensen and Thomas Christensen. New York: Doubleday, 1992.

Farb, Peter, and George Armelagos. Consuming Passions: The Anthropology of Eating. Boston: Houghton Mifflin Company, 1980.

Fisher, M.F.K. The Gastronomical Me. New York: North Point Press, 1943, 1954.

Haber, Barbara. From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals. New York: The Free Press, 2002.

Harris, Patricia, David Lyon, and Sue McLaughlin. The Meaning of Food. Guilford, CT: The Globe Pequot Press, 2005.

Herbst, Sharon Tyler. The New Food Lover's Companion (Third Edition). Barron's

Kahn, Miriam. Always Hungry, Never Greedy: Food and the Expression of Gender in a Melanesian Society. Cambridge: Cambridge University Press, 1986.

Kame'eleihiwa, Lilikala. Native Land and Foreign Desires. Honolulu: Bishop Museum Press, 1992.

Kass, Leon. The Hungry Soul: Eating and the Perfecting of Our Nature. New York: Free Press, Maxwell Macmillan Canada, 1994.

Kirlin, Katherine S. Smithsonian Folklife Cookbook. Washington, D.C.: Smithsonian Institution Press. 1991.

Laudan, Rachel. The Food of Paradise: Exploring Hawaii's Culinary Heritage. Honolulu: University of Hawai'i Press, 1996.

MacClancy, Jeremy. Consuming Culture. London: Chapman, 1992.

Mariani, John F. The Dictionary of American Food and Drink. Hearst Books

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking, 1985.

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.