Where was this when I was writing the curricula for the Food History class I taught in the 1980s and 1990s? Nothing like this existed and, hundreds of books later, I had my course written “Who Eats What and Why?”. I...

http://www.ireadingroom.com/literature/1/8/8/5/18854/18854-h/18854-h.htm

I think this would be an excellent topic for a new board.

bruce kraig, president of chicago culinary historians has an interesting article reprinted in the illinois humanities council newsletter. link below, joan http://www.prairie.org/detours_Food/index.asp

Also, not only about food but a great read – Michael Pollan’s book The Botany of Desire looks at the history of the apple and the potato.

In an earlier thread I mentioned a book containing an essay on Chicago Soul Food with some specific mentions of Soul Queen and H&H Café. The book is "Food in the USA: A Reader" edited by Carole M Counihan (ISBN 0-415-93232-7) and...

A low-fuss recipe from Anthony Bourdain with an impressive presentation.

From bad spinach to exploding lattes: The tastiest moments of 2006.

Fight bad food policy by growing your own.

CHOW tested, baby approved.

That stale taste and cardboard texture are no good.

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

A short history of the greatest American food icon.

Ten ways people died from food.

The host of Good Eats divulges his next big career moves.