Kitchen Literacy
Why we're eating what we're eating
Read This
Organic Inc.: Natural Foods and How They Grew
"Samuel Fromartz's valuable 2006 history. There were 3,706 U.S. farmers' markets in 2004, double the number there were a decade earlier."
The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
Great book. Excellent history especially on Julia Child and Craig Claiborne and how they got started.
The Omnivore's Dilemma
Everyone's reading The Omnivore's Dilemma. Get it from the library so you're not the last one who's heard of it. It's excellent.
What to Eat by Marion Nestle
Interesting especially for the information about how grocery stores are set up and how they get their food. Scary too.
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, and Lactic Fermentation
By the Gardeners and Farmers of Terre Vivante dans La Belle France. How-to information on things like digging your own root cellar/sand pit and making your own sauerkraut.
Deep Economy
How eating sustainably, close to home is the best security against both global warming and bio-terrorism. One of the "must-reads."
Animal, Vegetable, Miracle
Run don't walk to buy this book and read it immediately, preferably over a slice of homemade pie.