Here are 100 books that Springer Mountain fans have personally recommended if you like
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My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
As a transplant to Atlanta from Los Angeles, I’ve been fascinated by the regional cuisines and culinary traditions of the south. But after being caught up in the romance of pimento cheese, mint juleps, and fried chicken, I knew there was so much more to the story that I was missing.
This book tells that untold story, showing us the immeasurable debt southern food owes to Africa and enslaved peoples brought to America. What I love about this book is not just the history being told but how Twitty tells it, combining a mix of genres, from narrative nonfiction to genealogical documentation, historical account to personal memoir.
Just as cooking is a highly creative act that fuses together diverse flavors and ingredients, writing about food needs to be equally creative and equally diverse.
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018
A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.
Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our…
The dragons of Yuro have been hunted to extinction.
On a small, isolated island, in a reclusive forest, lives bandit leader Marani and her brother Jacks. With their outlaw band they rob from the rich to feed themselves, raiding carriages and dodging the occasional vindictive…
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
This book was my first love in the world of food writing, and it’s a romance that still continues to nourish and ravish many years later.
Simply put, M.F.K. Fisher’s seminal memoir about living, eating, and cooking in 1930s France is one of the most eloquent and moving testaments to the radical power of gastronomy to change and deepen our lives. By sharing her own culinary revelations and gastronomical epiphanies, Fisher helped me to reflect on my own ah-ha food moments and to be hungry for more of them.
The book shows us how food connects us, cuts across time and cultures, and makes us fall in love with our own lives.
In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
If The Gastronomical Me was a kind of first course or appetizer into the world of food writing (and French cuisine in particular), this book is the elaborate, ornately baroque, show-stopping main.
Written by an 18th-century French judge and gourmand, the book is a fascinating compendium of meditations on a dizzying array of topics related to eating and drinking, or what Savarin calls “the pleasures of the table.”
Another reason that I love this book so much is that it’s translated by none other than M.F.K. Fisher, who provides “glosses” and witty commentaries on Savarin’s text. It’s like watching two of the most intelligent and literary gourmands to ever live have a dinner conversation hundreds of years apart.
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin’s masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin—who famously stated “Tell me what you eat and I shall tell you what you are”—shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher,…
When Annie Thornton, midwife and apprentice witch, falls through time to a 15th-century Yorkshire village with her telepathic cat, Rosamund, she befriends Will and Jack, two soldiers returning from the French Wars. Mistress Meg, Annie’s ancestral aunt living in the 15th century, is…
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
I absolutely love it when poetry and food get down together at the table. In discussions of food writing, poetry is almost always left out of the conversation; this collection of poems spanning from Rumi to Joy Harjo seeks to correct that unfortunate omission.
Young’s organization for the book works almost like a carefully composed tasting menu: arranged by season, the poems begin by whetting the appetite, then gradually progress into meatier fare. Keep this cornucopia of foodie verses handy in the kitchen; it’s the secret seasoning you never knew you needed.
Food and poetry: in so many ways, a natural pairing, from prayers over bread to street vendor songs. Poetry is said to feed the soul, each poem a delicious morsel. When read aloud, the best poems provide a particular joy for the mouth. Poems about food make these satisfactions explicit and complete.
Of course, pages can and have been filled about food's elemental pleasures. And we all know food is more than food: it's identity and culture. Our days are marked by meals; our seasons are marked by celebrations. We plant in spring; harvest in fall. We labor over hot…
I’m an author, playwright, nonprofit strategist, and mother to two small children–the list goes on and on, and it's enough to work up an appetite. Since three of my favorite things in the world are 1) my kids, 2) stories, and 3) food, this reading roundup is near and dear to my heart. I wrote my picture book, Do Not Eat This Book!, because I believe food is a delicious entryway for exploring identity, sharing, caring, culture, and more, and the books in this list exemplify the sweet power of a good food-themed picture book.
We’re starting and ending with something silly but special. This book is about a food… who is picky about food!
In the Pea household, candy is yucky, and VEGETABLES are the delicious treat, which always makes my littles giggle. If you have picky eaters in your household, this book is a fun way to talk about how different people (or pea-ple!) have different tastes, but it’s important to eat a variety of foods. And it’s great to laugh while doing so!
Ten years ago, Amy Krouse Rosenthal burst into children's books with Little Pea, a book destined to become a classic. Her witty text about a little pea who won't eat his sweets combined with the whimsical yet warm hearted art by Jen Corace create a go-to baby gift, a hilarious read-aloud and the perfect intervention for picky eaters.
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.
This book starts with an unforgettable vignette from a silent film produced in 1900: an alligator swallows an unsuspecting Black child while he is fishing by the river. A man comes to the rescue, slitting the gator open and lifting the child out of its stomach. From there, Tompkins shows how eating culture became a part of racist ideology in the United States. I gobbled this fascinating book up in just a few sittings.
Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association
Winner of the 2013 Association for the Study of Food and Society Book Award
Part of the American Literatures Initiative Series
The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how…
Chasing Light is a lyrical meditation on grief, memory, and the fragile beauty of everyday life. At its core, it is a story of resilience, forgiveness, and the transformational power of human connection. It sheds light on the overlooked realities of homelessness and addiction, while emphasizing the importance of compassion…
Blame it on the issues of National Geographicand books on ancient mythology I devoured as a child or my family’s obsession with Frontier House, but I’ve always been one of those people who felt misplaced in time—longing to live a life more immersed in the natural world. That yearning has only grown stronger as the world has rapidly technologized and globalized since my childhood. Luckily, I’ve been able to channel it into some fascinating work as a journalist and author writing about the environment, food systems (I’m also a lifelong foodie with a passion for traditional foods), and cultural history.
This isn’t just a book—it’s a feat of cultural anthropology, an ark of the world’s wondrous and unique food cultures on the brink of erasure due to the encroachment of industrial food and globalization. The photos are mesmerizing, and the accounts of the families are both fascinating and heartrending.
I keep this book on my desk and open it anytime I have a little downtime. I can disappear into the world of, say, subsistence farmers in Bhutan or marvel over the mouthwatering array of dishes a Turkish mom churns out for her family of six from a one-bedroom apartment in Istanbul. I never cease to be amazed—or hungry.
The age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform eating habits worldwide. HUNGRY PLANET profiles 30 families from around the world--including Bosnia, Chad, Egypt, Greenland, Japan, the United States, and France--and offers detailed descriptions of weekly food purchases; photographs of the families at home, at market, and in their communities; and a portrait of each family surrounded by a week's worth of groceries. Featuring photo-essays on international street food, meat markets, fast food, and cookery, this captivating chronicle offers a…
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
I like this book because it adapts Eric Schlosser’s best-selling Fast Food Nation for young adult readers. It is a superb and readable overview of the fast-food industry, from its history to its deceptive advertising, to its mistreatment of workers in its factory farms, slaughterhouses, and restaurants, to the harm it does to the environment, animals, and our health.
But it doesn’t just decry the industry’s many problems. It also describes restaurant chains that are offering healthy alternatives and what young and old alike can do to improve our food choices and influence government policies that have benefited the rise of fast food and its exploitation of workers and eaters alike.
Based on Eric Schlosser's bestselling Fast Food Nation, this is the shocking truth about the fast food industry - how it all began, its success, what fast food actually is, what goes on in the slaughterhouses, meatpacking factories and flavour labs, global advertising, merchandising in UK schools, mass production and the exploitation of young workers in the thousands of fast-food outlets throughout the world. It also takes a look at the effects on the environment and the highly topical issue of obesity. Meticulously researched, lively and informative, with first-hand accounts and quotes from children and young people, Eric Schlosser presents…
I come from a family of eaters. Food was often at the center of family stories and celebrations. I first became fascinated with apples while I was working on my Ph.D. in history, and my interest has since expanded to include all things related to food history. I’ve taught classes on food history, and a few years ago, I started collecting cookbooks. I blog about my cookbook collection and other historical food oddities on my website.
The family stories in this book bring history to life on a personal level. The five families are connected by their immigrant experience, but they approached food in different ways, from family-oriented German biergartens to kosher delis to imported olive oil. Each new wave of immigrants brought their own unique traditions to America, and the neighborhood evolved as each successive group brought something new to the metaphorical table.
I find the tension between maintaining food traditions and adapting them to a new nation fascinating. It also made me think about how much each group contributed to the American diet.
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World
97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the…
Portrait of an Artist as a Young Woman
by
Alexis Krasilovsky,
Kate from Jules et Jim meets I Love Dick.
A young woman filmmaker’s journey of self-discovery, set against a backdrop of the sexual liberation movement of the 1970s and 1980s. In Portrait of an Artist as a Young Woman, we follow Ana Fried as she faces the ultimate…
I study culture. Ever since I was little, I’ve been fascinated by what people think, feel, believe, have, and do. I’ve always wondered why people need things to be meaningful. Why do people need an explanation for why things happen that puts the meaning outside their own minds? I wanted to get beyond the need for things to be meaningful by themselves, so I began looking into meaning-making as a thing we do. Once I realized the process was infinitely more interesting and valuable, I read books like those on my list. I hope they spark you as much as they have me.
I love that Mol weaves together three different narrative voices on the page simultaneously to force me out of my linear perspectives. In the process, I need to explore many of the meanings of food and eating as human activities.
I love gaining a new angle on something that seems so basic, fundamental, and therefore easy—eating. But Mol provides a new set of understandings of eating and all its related processes so that I learn that what I thought was basic and fundamental is instead just a meaning that I make.
As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and Emmanuel Levinas. They celebrated the allegedly unique capability of humans to rise above their immediate bodily needs. Mol, by contrast, appreciates that as humans we…
