{"id":1042,"date":"2014-02-14T18:52:39","date_gmt":"2014-02-14T18:52:39","guid":{"rendered":"http:\/\/news.library.depaul.press\/full-text\/?p=1042"},"modified":"2016-03-16T21:23:01","modified_gmt":"2016-03-16T21:23:01","slug":"get-em-while-theyre-fresh-new-books-for-february-2014","status":"publish","type":"post","link":"https:\/\/news.library.depaul.press\/full-text\/2014\/02\/14\/get-em-while-theyre-fresh-new-books-for-february-2014\/","title":{"rendered":"Get ‘Em While They’re Fresh: New Books for February 2014"},"content":{"rendered":"

Chicago is known for its hearty (and not always healthy) cuisine. During these bitterly cold winter months, I am especially grateful to have so many delicious options available and better yet, have them delivered to my door. Maybe Im just hungry, but there seems to be a lot of books about food coming out lately. Below are three new books about food available at the John T. Richardson Library.<\/p>\n

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Cheese is one of my favorites foods from the simple to the smelly, I love it all. Still, I had no idea how complex and fascinating the world of cheese was. Heather Paxsons new anthropological study of cheese-making in the United States tells this cheesy story in a way that will change the way you look at cheese forever. The Life of Cheese: Crafting Food and Value<\/em> in America<\/a> is available at the John T. Richardson Library, 637.3 P341l<\/p>\n

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\"Candy\"I’ve never had much of a sweet tooth, but I’ve always been intrigued by the nostalgic and comforting feeling that candy can bring. Of course candy has also been demonized by health-conscious crusaders (and of course, dentists). In this new cultural history of sugary treats, Samira Kawash traces the history of candy from its roots as a luxury afforded only to the wealthy, to its status today as a cheap, common snack. If you have a sweet tooth or just enjoy food-related histories, check out\u00a0Candy: A Century of Panic and Pleasure<\/a><\/em>, available from Ishare.<\/p>\n

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\"WorldMary Ellen Snodgrasss recent book, World Food<\/em>, provides a comprehensive overview of the history, cultural importance, and evolution of good. Snodgrass covers a wide range of food-related topics, from regional cuisines and cultural customs, to the economics of food, to food science and technology, and many more. With over 600 pages of content, including colorful pictures and delicious-sounding recipes, this is an excellent resource for anyone interested in food. World Food: An Encyclopedia of History, Culture, and Social Influence from Hunter-Gatherers to the Age of Globalization<\/a>\u00a0<\/em>by Mary Ellen Snodgrass is available at the John T. Richardson Library, R. 641.303 S673w2013 and online.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chicago is known for its hearty (and not always healthy) cuisine. During these bitterly cold winter months, I am especially grateful to have so many delicious options available and better yet, have them delivered to my door. Maybe Im just hungry, but there seems to be a lot of books about food coming out lately. <\/p>\n

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