These 16 summer must-reads educate, inform, and inspire us on a wide range of food and nutrition topics.
The Ultimate Summer Reading List For Food Lovers
Farm City: The Education of an Urban Farmer by Novella Carpenter
Captivated by the idea of backyard self-sufficiency, Novella Carpenter transforms an abandoned lot next to her ramshackle house in inner-city Oakland into a wonderful urban farm. This book is filled with humor, fascinating farmer tips, and the trials and tribulations of living off the land.
Devoured by Sophie Egan
Devoured examines the habits of American eaters and investigates how American values and inclinations toward convenience contribute to an unhealthy and unstable food culture.
Eating Planet by Barilla Center for Food & Nutrition
The new edition of Eating Planet describes the progress we've made in terms of food and nutrition and explores food waste, the coexistence of malnutrition and obesity, and the overuse of natural resources.
Food for the City: A Future for the Metropolis by Peter de Rooden
Food for the City explores options submitted by a politician, an activist, an economist, a philosopher, a chef, an architect, and a farmer as well as others, on how to feed the 9 billion people that will inhabit this planet by 2050.
Locally Laid by Lucie B. Amundsen
Locally Laid tells the story of a Midwestern family who went from having no agricultural experience to raising a few backyard chickens to running a full-fledged farm. Their trials and tribulations unveil the vital role that midsize farms can play in rebuilding America’s local food system.
Meathooked by Marta Zaraska
With this book, Marta Zaraska sets out to answer age-old questions about meat, including why humans eat meat at all, why it’s so hard to give up, and how it affects the environment.
My Organic Life by Nora Pouillon
This memoir chronicles the life of a pioneer and hero of the organic food revolution. Nora Pouillon founded Restaurant Nora in 1979, sourcing seasonal organic produce from local farms she championed. In 1999, it became America’s first certified-organic restaurant.
Restoring Heritage Grain by Eli Rogosa
Eli Rogosa brings to light the forgotten grains in his latest book about the rich history of grain growing and society.
The Cabaret of Plants by Richard Mabey
This book takes readers on a journey exploring the relationship between humans and plants. Mabey dives into the history of how plants have been used not just as a source of food and medicine but as objects of worship, actors in creation myths, and symbols of war and peace, life and death.
The First 1,000 Days by Roger Thurow
This book tells the stories of new mothers and babies in Uganda, India, Guatemala, and Chicago, exploring the promise and challenges of ending early childhood malnutrition.
The Humane Economy by Wayne Pacelle
Wayne Pacelle, leader of the Humane Society of the United States, offers a front-line account of how entrepreneurs, startups, scientists, philanthropists, and political leaders are shifting American business to create a “humane economy.” Pacelle acknowledges companies that are embracing animal welfare standards and revolutionizing American business, making a case that we can have it both ways—“a better world for us and for animals too.”
The New Bread Basket by Amy Halloran
While many eaters around the globe are avoiding gluten and simple carbohydrates, this book explores the history and significance of wheat. It tells the stories of the new wave of farmers, millers, and maltsters who are working to build a community and reinvent local grain systems by returning to traditional methods of growing and using wheat.
The Oxford Companion to Sugar and Sweets by Darra Goldstein
This book explores how sugar became so prominently featured in our diet and how the human proclivity for sweetness has brought richness to our language, our art, and our gastronomy. It traces sugar's journey from a rare luxury to a universal commodity.
Why We Love Dogs, Eat Pigs, and Wear Cows by Melanie Joy
With this book, Melanie Joy explores the belief system that governs eaters’ perception of which meat, eggs, and dairy they eat.
Two if by Sea: Delicious Sustainable Seafood by Barton Seaver
Seaver’s second sustainable seafood cookbook includes over 150 recipes featuring responsibly caught seafood that is not in danger of being overfished. It also provides a guide to buying sustainable seafood.
Water in Plain Sight by Judith D. Schwartz
Long taken for granted, water (and its impending scarcity) is now on everyone's minds. This book is a reminder that fixing the future of our drying planet involves understanding what makes natural systems thrive.
(This book will be released July 26, 2016, and is available for pre-order now.)