Here are 79 books that Something from the Oven fans have personally recommended if you like
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I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
Wow, reading this book is tragic and illuminating all at once.
I had never heard about the Hamlet Fire, during which twenty-five people died in a chicken-processing plant in North Carolina in 1991, before reading this book.
But the story of this industrial disaster answered so many questions about how deregulation, reduced labor and environmental protections, racism, and a desire for cheap food came together in this disaster—one that sheds light on the broader problems of the modern American food system.
For decades, the small, quiet town of Hamlet, North Carolina, thrived thanks to the railroad. But by the 1970s, it had become a postindustrial backwater, a magnet for businesses in search of cheap labor and almost no oversight. Imperial Food Products was one of those businesses. The company set up shop in Hamlet in the 1980s. Workers who complained about low pay and hazardous working conditions at the plant were silenced or fired. But jobs were scarce in town, so workers kept coming back, and the company continued to operate with impunity. Then, on the morning of September 3, 1991,…
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa stories–all reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argue…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
This was one of the first books that I read that brought home for me how dramatic the transformation has been from how humans ate for hundreds of thousands of years to how they eat today in most parts of the world.
Recognizing that the industrialized food system is really quite new—barely an infant!—made me think about how we got here and maybe how we can change things in healthier directions moving forward.
Vileisis’s descriptions are rich and vivid, and her writing is a pleasure to read.
Ask children where food comes from, and they'll probably answer: 'the supermarket'. Ask most adults, and their replies may not be much different. Where our foods are raised and what happens to them between farm and supermarket shelf have become mysteries. How did we become so disconnected from the sources of our breads, beef, cheeses, cereal, apples, and countless other foods that nourish us every day? Ann Vileisis' answer is a sensory-rich journey through the history of making dinner. "Kitchen Literacy" takes us from an eighteenth-century garden to today's sleek supermarket aisles, and eventually to farmer's markets that are now…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
I think the history books that hit the hardest are those that make you notice something you take for granted and realize it hasn’t always been this way.
Veit’s book, while on the surface being about food in World War II—already fascinating—made me realize that the modern-day American emphasis on being thin is a pretty new cultural construction. There was a time, not so long ago, that lots of advice pamphlets were written about how to be plump!
But the transformations that Veit describes from the early twentieth century changed these associations between diet, self-restriction, and moral strength in ways that reset beauty standards and reshaped American relationship to the food they eat.
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a…
A poisonous maiden, a Daoist sex cult, and a violent insurgency.
The polyandrous Yan family in China's rural Shaanxi Province takes in two carpenter brothers. When one brother is convicted of murder after killing their neighbor in a dispute, a constable threatens to expose the family's rumored polyandry and extorts…
I have long been curious about why we eat the way we do, and how that is shaped by culture and history. I grew up in an immigrant family in a pretty homogenous place in the American South, so our diet was a marker of difference that I noticed as early as kindergarten. I also was curious about how entrenched the fast food, convenience food mode of American eating was, despite it being a pretty new phenomenon. These interests led me to study food history and environmental history and to become a professor in these fields. Reading books about these topics had opened my eyes to a whole hidden world!
Pollan was an important guiding voice in the food movement of the early 2000s, both with Omnivore’s Dilemma and with this book, which got less attention, but which I think is so important for understanding how Americans’ current relationship to nutrition, dietary advice, and changing food fads has developed.
This book helped me understand how the food industry and food science have contributed to the widespread confusion about what foods we should and shouldn’t eat, what is and isn’t healthy for us.
Pollan points out how the mania for or against one macronutrient or another (Low fat! Keto! Low carb! High protein!) has been used to sell products but has done little to actually improve consumers’ health.
"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defence of Food. Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down through generations have been confused, complicated, and distorted by food industry marketers, nutritional scientists, and journalists- all of whom have much to gain from our dietary confusion. Indeed, real food is fast disappearing from the marketplace, to be replaced by "nutrients," and plain old eating by an obsession with nutrition that is, paradoxically, ruining our health, not to mention…
I’ve been fascinated with the science and psychology behind sugar addiction ever since I started graduate school at Princeton University. When I was deciding what to study for my dissertation. I knew my topic needed to be something big, important, and meaningful. At the time, we were starting to hear about the dangers of obesity, and I wondered if it was due to our changing food environment, which had more and more sugar in it. I never would have imagined that this project would lead me to over 20 years of research. Learn all about it in my book Sugarless.
I adore this book by Michael Moss because it provides an in-depth exploration of the role that our food supply plays in fueling our addiction to food. I love how it highlights the intentional and manipulative tactics that food producers utilize to keep us hooked in a way that is intriguing, easy to read, and impactful.
Even as someone who has dedicated their life to studying neuroscience and food addiction, learning more about the scheming world of food companies was eye-opening!
NEW YORK TIMES BESTSELLER • From the author of Salt Sugar Fat comes a “gripping” (The Wall Street Journal) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health.
“The processed food industry has managed to avoid being lumped in with Big Tobacco—which is why Michael Moss’s new book is so important.”—Charles Duhigg, author of The Power of Habit
Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about…
I love to eat and want to understand why we make the food choices we do—when we are lucky enough to have choices. I have an insatiable appetite for books that examine the underbelly of food traditions and policies. I have been studying the relationship between food and racism for over fifteen years, and I am still not even close to full.
In the 2020s, McDonald’s sells celebrity meals curated by rappers Saweetie, Cardi B, and Travis Scott. Popeye’s touts a Megan Thee Stallion ‘hottie’ sauce. These blatant appeals to Black consumers gloss over fast food’s racist origin as a business built by and for white people. Naa Oyo A. Kwate vividly exposes this stomach-turning history in a book filled with fantastic images and riveting stories.
The long and pernicious relationship between fast food restaurants and the African American community
Today, fast food is disproportionately located in Black neighborhoods and marketed to Black Americans through targeted advertising. But throughout much of the twentieth century, fast food was developed specifically for White urban and suburban customers, purposefully avoiding Black spaces. In White Burgers, Black Cash, Naa Oyo A. Kwate traces the evolution in fast food from the early 1900s to the present, from its long history of racist exclusion to its current damaging embrace of urban Black communities.
Fast food has historically been tied to the country's…
Big Ideas... For Small Businesses
by
John Lamerton,
Big Ideas… for Small Businesses is a straight-talking, no-nonsense guide to growing a small business without sacrificing your lifestyle. Written by a former civil servant turned entrepreneur, the book challenges hustle culture and instead champions the idea of an "ambitious lifestyle business" - one that provides freedom and financial stability,…
I’ve been fascinated with the science and psychology behind sugar addiction ever since I started graduate school at Princeton University. When I was deciding what to study for my dissertation. I knew my topic needed to be something big, important, and meaningful. At the time, we were starting to hear about the dangers of obesity, and I wondered if it was due to our changing food environment, which had more and more sugar in it. I never would have imagined that this project would lead me to over 20 years of research. Learn all about it in my book Sugarless.
Fast food is everywhere you turn nowadays, which makes Fast Food Nation by Eric Schlosser such an important read for people of all ages and backgrounds. While reading, I was continuously fascinated to find out how ugly and disturbing the truth is behind America’s fast-food system.
With the obesity epidemic on the rise, I truly hope all children, adults, and older adults read this book and use the truth it teaches to change their lives for the better.
Now the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food.
Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu.
Eric Schlosser visits the lab that re-creates the smell of strawberries; examines the safety records of abattoirs; reveals why the fries really taste so good and what lurks between the sesame buns - and shows how fast…
I’m someone who feels everything deeply and longs for a kinder, healthier world for everyone. A humane educator and diverse books advocate, I’m drawn to true stories that inspire compassion, inclusivity, and taking action in our own unique ways to make a difference. My nonfiction picture books—including Winged Wonders, Cougar Crossing, Ocean Soup, Make Way for Animals!, So Much More To Helen, and more— focus on “solutionaries” who help people, animals, and the planet. They’ve won Golden Kite and Eureka! Nonfiction Honor Awards, starred reviews, and spots on best books lists.
This is one of my favorite “solutionary stories.” It’s about an ordinary man who saw poverty all around him in the aftermath of World War II in Japan and wanted to do something to help his hungry, suffering neighbors. So, he got to work, using his own unique skills, persevering through many failures, to invent an inexpensive, convenient food that could feed many people: dried ramen noodles. This book is about so much more than the origin of this now ubiquitous food; it’s about caring for others in need by tapping into our own special talents and finding a way.
Inspiration struck when Momofuku Ando spotted the long lines for a simple bowl of ramen following World War II. Magic Ramen tells the true story behind the creation of one of the world's most popular foods.
Every day, Momofuku Ando would retire to his lab--a little shed in his backyard. For years, he'd dreamed about making a new kind of ramen noodle soup that was quick, convenient, and tasty for the hungry people he'd seen in line for a bowl on the black market following World War II. Peace follows from a full stomach, he believed.
Why do we pretend like we “come of age” in our teens or twenties? Our frontal lobes haven’t even fully developed yet! I had been so afraid of getting older, but since turning 30, and each year that passes, I find that I fall deeper in love with my life and my friends, even though I still don’t have it all figured out. I love that the heroines of each of these books allow themselves to abandon society’s expectations of them to find their own sense of peace, no matter how messy the process is. I also love that Charli XCX’s album, Brat, is a perfect soundtrack to any of these books.
Lena Dunham said she “devoured this book,” and baby, so did I!
Though we never learn the Slutty Chef’s real identity, I found myself deeply relating to her attempt to figure out what she truly wanted—from her career, her romantic life, and the whirlwind possibilities of a big city. The book is equal parts humor, heartbreak, and very hot men, all layered with descriptions of incredible meals that will absolutely make your mouth water.
What I appreciate most, though, is that the story doesn’t wrap everything up in a neat, happily-ever-after bow but leaves the door open for even more (mis)adventures.
'An instant, hedonistic culinary classic' The London Standard
****
'It's the two best things in the world: food and sex'
Slutty Cheff is an anonymous London chef who knows what it's really like to work in the capital's hectic restaurant scene.
From working sixty-hour weeks in windowless kitchens and being the only woman in the changing room to the pure thrill of a busy service, falling in love with other chefs and cycling home through a city bubbling over with potential, Slutty Cheff's misadventures in food and sex are about experiencing…
The problem is not with the actions young women take but with the toxic, sexist conditions they are responding to.
Tanenbaum found, based on six years of interviews with young people ages 14-30, that young women are navigating a culture littered with gendered dress codes, revenge porn, and sexually explicit…
Ever since I was a child, the rumors surrounding my grandfather’s mysterious birth and upbringing have fascinated me! Left at a police station on Christmas Eve, 1923, he grew up in a New York orphanage. When he was of age, the nuns handed him a large sum of money and told him his father was FDR and his mother was a servant of the Roosevelt’s. Was it true? Was it fiction? My family has spent collective decades combing through papers in search of answers. I finally decided to take the pieces of the story we knew and knit them together with fiction to create my first novel, A Roosevelt Smile.
Before I could write my book, I needed a more in-depth look at the world of domestic service in the early 20th century! Reading the memoirs of Margaret Powell provided a wonderful springboard for me to connect my great-grandmother/protagonist world!
Born in 1907, Margaret started work at age 13. She details the ups and downs of an Edwardian kitchen maid. From servants randomly giving birth in the closet to masters with strange obsessions, this story brings a firsthand perspective into the "downstairs world" life of domestic service.
Arriving at the great houses of 1920s London, fifteen-year-old Margaret's life in service was about to begin...
As a kitchen maid - the lowest of the low - she entered an entirely new world; one of stoves to be blacked, vegetables to be scrubbed, mistresses to be appeased, and even bootlaces to be ironed. Work started at 5.30am and went on until after dark. It was a far cry from her childhood on the beaches of Hove, where money and food were scarce, but warmth and laughter never were.
Yet from the gentleman with a penchant for stroking the housemaids'…
