Below is a list of course materials and additional resources to support the course readings.
My Year of Meats: A Novel by 
The Jungle by 
The Book of Salt : A Novel by 
The Belly of Paris by 
Complete Recipe Writing Guide by
The Complete Recipe Writing Guide shows you how to create professional recipes from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes. Recipe development: Learn essential skills for developing successful recipes. Six chapters show you how to develop flavor-focused recipes for health and wellness, including: plant-based diets, food allergies and food sensitivities, celiac disease (gluten-free), FODMAP intolerance, and fat, sodium, and sugar modifications. Recipe writing: Translate the act of cooking food into words with clarity, consistency, and original voice. You'll find answers to questions on grammar, spelling, punctuation, and recipe writing styles.Recipe testing: Find out how professional testers ensure that a recipe can be replicated with consistent results every time. Nutrition analysis: Understand the types of nutrition analysis options available and how to evaluate and use them. Food styling, photography and video: Learn professional secrets and tips for improving your skills in food styling, photography and video.
Parasite
Read My Plate : The Literature of Food by 
Books That Cook: The Making of a Literary Meal by 
Cooking by the Book : food in literature and culture by 
You Are What You Eat : Literary Probes Into the Palate by 
Food and the Literary Imagination by 
Food in American Culture and Literature: Places at the Table by 
Food and Culture in Contemporary American Fiction by 
Hunger Overcome? : food and resistance in twentieth-century African American literature by 
Artificial Color: modern food and racial fictions by 
Eating Identities : reading food in Asian American literature by 
Rethinking Chicana/o Literature Through Food : postnational appetites by 
Writing in the Kitchen: Essays on Southern Literature and Foodways by 
Writing the Meal : Dinner in the Fiction of Twentieth-Century Women Writers by 
Food and the Novel in Nineteenth-Century America by 
The Food Plot in the Nineteenth-Century British Novel by 
Fictional meals and their function in the French novel, 1789-1848 by 
Fictions of Appetite : alimentary discourses in Italian modernist literature by 
Reading Food in Modern Japanese Literature by 
Foodscapes of Contemporary Japanese Women Writers by 
Food, Text and Culture in the Anglophone Caribbean by 
The Tropics Bite Back : culinary coups in Caribbean literature by 
Global Appetites : American power and the literature of food by 
The Routledge Companion to Literature and Food by 
The New York Public Library Literature Companion
The Oxford Dictionary of Literary Terms
The Johns Hopkins Guide to Literary Theory and Criticism
Encyclopedia of the Novel
Encyclopedia of Rhetoric and Composition
Encyclopedia of Literature and PoliticsThe Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
