The subject of history makes most people think of political and military events taking place on a global level, but quite a bit of history can be gleaned from food culture. A local cuisine will reflect the indigenous crops and animals cultivated and hunted by early residents and the changes shaped by generations of settlers and immigrants. As travel has become easier, more trade has taken place and chefs are able to experience the cuisines of other places.
Since 2014, NLS network libraries have been able to submit their locally produced titles to the BARD service. By focusing on subjects of local interest to communities across the country, network library recording studios add diversity and value to the BARD collection. In the following titles, network libraries are taking the opportunity to show off their local gastronomy and the accomplishments of their regional chefs.
All titles in this minibibliography can be downloaded from BARD. Contact your local cooperating library to register for BARD. Registered users may also play audio titles on iOS and Android devices using the BARD Mobile app. Find your local cooperating library or call toll-free 888-NLS-READ (888-657-7323).
Arizona State Braille and Talking Book Library
100 Years, 100 Chefs, 100 Recipes: A Culinary Tribute Celebrating Arizona's Centennial, 1912–2012
by Nikki Buchanan
Recipes from Arizona restaurants highlighting the culinary creativity of local chefs. 2012.
by Rita Connelly
Food writer Rita Connelly traces the history and explores the mystique of the chimichanga—where and how it originated, all the different restaurants around Arizona that serve it, and the variety of ingredients it contains and ways it's prepared. Includes restaurants from Tucson and Bisbee to Phoenix and Flagstaff, and also contains recipes. 2019.
Arizona Territory Cook Book: Recipes from 1884 to 1912
by Daphne Overstreet
Collection of quintessential pioneer recipes that were prepared by Native Americans, Mexicans, military men, miners, cowboys, and Mormon settlers. 1997.
Colorado Talking Book Library
A Tortilla is Like Life: Food And Culture in the San Luis Valley of Colorado
by Carole Counihan
Between 1996 and 2006, anthropologist Counihan collected food-centered life histories from nineteen Mexicanas—Hispanic American women—from the small town of Antonito in the San Luis Valley of Colorado. The interviews in this study focused on southern Colorado Hispanic foodways—beliefs and behaviors surrounding food production, distribution, preparation, and consumption. Three lines of inquiry are framed: feminist ethnography, Latino cultural citizenship, and Chicano environmentalism. Some strong language. 2009.
Grow: Stories from the Urban Food Movement
by Stephen Grace
In the tradition of great travel writing, this is a journey of discovery to understand the motives behind the urban food movement. From the driver of a repurposed garbage truck healing the soil to a guerrilla gardener bombing the city with seeds, a cast of extraordinary characters emerges as the author makes his way into the heart of the urban food revolution where the citizens of Denver find the creativity and fortitude to begin rebuilding the food system in their own backyard. Some strong language. 2015.
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
by Adrian Miller
Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish—such as fried chicken, chitlins, yams, and greens—Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller also discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. Includes recipes. 2013.
Connecticut State Library, Library for the Blind and Physically Handicapped
The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy
by Matthew Scialabba and Melissa Pellegrino
The authors who are also Connecticut chefs have transcribed 150 authentic recipes from northern Italy's agriturismo family farms. Photographs and anecdotes about the farms and their residents bring to life the food, the glorious countryside, and the people from this one-of-a-kind region. 2012.
Florida Bureau of Braille and Talking Book Library Services
Cook It Like a Native: Recipes & Stories from Dade County's Colorful Past
by The Villagers, Inc.
Cook It Like A Native is the first cookbook produced in over 20 years by the Villagers, Inc., a historic preservation organization in Miami, Florida. Inside you will find a collection of over 200 recipes thoughtfully contributed by the members, friends, and families of the organization. Dade County Pioneer Biographies are also included. Adult. 2008.
Idaho for Libraries Talking Book Service
The American Plate: A Culinary History in 100 Bites
by Libby H. O'Connell
In this mouth-watering book, Dr. Libby H. O'Connell takes readers on a journey through America's culinary evolution, revealing the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. 2015.
Kansas Talking Books Regional Library
Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate
by Kelly Alexander
At the height of her career during the first half of the 20th Century, Paddleford was a popular as Julia Child and as respected as James Beard. Today, she's the most important food writer you've never heard of. Award winner. 2008.
Harvey Houses of Kansas: Historic Hospitality from Topeka to Syracuse
by Rosa Walston Latimer
Latimer Starting in Kansas, Fred Harvey's iconic Harvey House was the first to set the standard for fine dining and hospitality across the rugged Southwest. In 1876, the first of Harvey's depot restaurants opened in Topeka, followed just a few years later by the first combination hotel and restaurant in Florence. Fred Harvey and the Harvey Girls introduced good food and manners to the land of Bat Masterson, Wyatt Earp, and raucous cattle drives. Author Rosa Walston Latimer goes back to where it all began in this history of hospitality from the Sunflower State. 2015.
The Pizza Hut Story
by Robert Spector
When Dan and Frank Carney opened their new business in 1958—a modest Wichita restaurant serving something called pizza—no one would have predicted that they were writing the first chapter of one pizza in America. Fifty years later, Pizza Hut stands as one of America's favorite brands. "The Pizza Hut Story" is the full history of the company, from the opening of that first Hut to its becoming part of PepsiCo. 2008.
Kentucky Talking Book Library
Sweet, Sweet Sorghum: Kentucky's Golden Wonder
by Rona Roberts
This book can be used as a guide for the proper buying, handling, and storage of sorghum. Includes facts and personal stories about sorghum's origins, uses, and benefits, as well as how it is grown and harvested. Nine mouth-watering recipes describe how best to enjoy this traditional Kentucky crop. Introduction by Chef Ouita Michel. 2011.
A Culinary History of Kentucky: Burgoo, Beer Cheese & Goetta
by Fiona Young-Brown
People around the world associate Kentucky with bourbon and fried chicken, but it has many more unique dishes influenced by a variety of resources and settlers. This book relates the background and gives recipes for many delicious Kentucky favorites such as spoonbread, Hot Browns, Ale-8-One, Benedictine, and Shaker lemon pie. 2014.
Maryland State Library for the Blind and Print Disabled
I Can Cook, You Can Cook!
by Wayne O. Brokke
An award-winning Baltimore chef and restauranter recounts his days as a casual proprietor and at the popular Wayne's Bar-B-Que, sharing more than 150 recipes for simple and easy-to-prepare soups, salads, entrees, side dishes, desserts, breakfasts, and drinks. 2003.
Dishing Up Maryland: 150 recipes from the Alleghenies to the Chesapeake Bay
by Lucie L. Snodgrass
From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and traditions. Lucy L. Snodgrass's compilation of 150 delicious recipes from the Old Line State's most celebrated chefs will have you feasting on Corn and Quinoa Salad with Lemon Mint Dressing, Smith Island Cake, and 'of course' crab cooked every which way. Add Southern favorites to your repertoire with recipes for fried chicken, boiled dressing, corn fritters, and strawberry shortcake with biscuits. Savor seasonal produce in fresh recipes for soups, salads, and side dishes, and learn how to clean and fry a soft-shell crab. It's all here for your dining pleasure! 2010.
Massachusetts Braille and Talking Book Library, Perkins School for the Blind
Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
by Joanne Chang
The owner and pastry chef of one of Boston's favorite eateries shares her baking philosophy and dozens of crowd-pleasing recipes in this sumptuous cookbook. 2010.
Old Sturbridge Village Cookbook: Authentic Early American Recipes for the Modern Kitchen
by Lydia Maria Child
Early American cooking comes to the modern home in this scrupulously prepared cookbook that presents most of its recipes in three ways: the 1829 original, a modified version updated for kitchens with microwaves and food processors, and a hearth version for the adventurous. 1995.
The New England Soup Factory Cookbook
by Marjorie Druker
From chicken noodle to roasted yellow beet and pear, there is a delicious soup (and sandwich, too) for every taste and every season in this sumptuously photographed and easy-to-follow cookbook by an acclaimed Boston chef. 2007.
Cucina Calabrese: Calabrian Kitchen
by Emilia Salerno Fusco
From appetizers to after dinner drinks, this gathering of easy-to-follow recipes features dozens of favorite dishes from the author's home country of Italy. 2017.
A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud
by Ellen Michaud
From maple syrup and lamb dishes in the spring to piping hot apres-ski casseroles in the winter, more than 200 luscious recipes from an acclaimed cooking school have been converted for home use and are presented here with suggestions for finishing touches, wine or beverage pairings, and chef's notes. 2008.
The Truth about Baked Beans: An Edible History of New England
by Meg Muckenhoupt
Boston's signature side dish takes center stage in this captivating account of New England cooking, and the many cultures—French Canadian, Irish, Italian, Portuguese, Polish, African American and Native American—that shaped it. Unrated. Commercial Audiobook. Adult. 2020.
Out of the Earth: A Heritage Farm Coast Cookbook
by Kerry Downey Romaniello
The rich harvest of the Heritage Farm Coast of southeastern Massachusetts—berries, squash, corn, and more—is showcased in this cookbook that celebrates the importance of buying and cooking locally grown produce. 1999.
For Cod and Country: Simple, Delicious, Sustainable Cooking
by Barton Seaver
Pairing easy-to-follow seafood recipes with invaluable insights on sustainability, a top chef serves up scores of dishes in this cookbook that is as good for the palate as it is for the planet. 2011.
The New England Kitchen: Fresh Takes on Seasonal Recipes
by Jeremy Sewall
From hearty winter roasts to cool summer seafood, this gathering of more than one hundred recipes provides a fresh new way to enjoy the distinctive cuisine of New England. 2014 Adult. Unrated. 2014.
Michigan Bureau of Services for Blind Persons, Braille and Talking Book Library
Sweetie-Licious Pies: Eat Pie, Love Life
by Linda Hundt
Michigan-based bakery business offers recipes and stories behind 52 of their signature pies. A 2014 Michigan Notable book. 2013.
Minnesota Braille and Talking Book Library
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
by Beth Dooley
In Winter's Kitchen reveals how a food movement with deep roots in the Heartland—where our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from—is not only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one Thanksgiving meal, Dooley discovers that a locally sourced winter diet is more than a possibility: it can be delicious. 2015.
Give a Girl a Knife: A Memoir
by Amy Thielen
A beautifully written food memoir chronicling one woman's journey from her rural Minnesota hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots. 2017.
Wolfner Talking Book and Braille Library, Missouri
A Culinary History of Missouri: Foodways & Iconic Dishes from the Show-Me State
by Suzanne Corbett
Interesting history of the evolution of foods in Missouri, spanning more than two hundred years. Includes more than eighty historical recipes. Adult. 2021.
New Mexico Library for the Blind & Physically Handicapped
Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West
by Stephen Fried
Biography of Englishman Fred Harvey (1835-1901), who established the first chain of restaurants, called Harvey House, along the expanding Santa Fe Railroad. Recipes included in appendix. Bestseller. 2010.
Tortillas, Tiswin, and T-Bones: A Food History of the Southwest
by Gregory McNamee
This book explores the many ethnic and cultural food traditions of the Southwest. Regional cuisine is traced to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players. 2017.
Library for the Blind and Physically Handicapped, Carnegie Library of Pittsburgh
Zahava: World of Israeli Cooking
by Michael Solomonov
Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own. Adult. 2015.
Pittsburgh Chef's Table: Extraordinary Recipes from the Steel City
by Laura Zorch
Pittsburgh was once a beleaguered steel town but has transformed into a place that people are talking about in only the best ways possible. The cuisine here is also evolving. Pittsburgh restaurant legends have laid a solid culinary foundation, encouraging a continuous stream of newbies to take risks applauded by stomachs everywhere. Creativity and sustainability are on the rise, but most importantly, the Pittsburgh food scene has remained unpretentious, affordable, and relatable. Included in this foodie's guide to Pittsburgh are recipes and chef's/owner's biographies. 2013.
Texas State Library and Archives Commission, Talking Book Program
A Taste of Texas Ranching: Cooks & Cowboys
by Tom Bryant and Joel Bernstein
The reader is invited to experience the friendliness of the people, discover the richness of their heritage, hear their dedication to the ranching lifestyle, and savor the sort of food that has fed generations of Texas cowboys. Some strong language. 1995.
Queso! Regional Recipes for The World's Favorite Chile-Cheese Dip
by Lisa Fain
Chile con queso, or simply "queso," as it's affectionately called, is a Southwestern chile-cheese dip with Mexican roots. Warm, gooey, and immensely satisfying, there's no question that queso is comfort food, but it's also much more—it fuels happy times by bringing folks together and inviting conversation all while tasting insanely good! In this ode to queso, Lisa Fain, a seventh-generation Texan, dives deep into the dip's history, chronicling its evolution from regional Mexican specialty to mainstay of Texas diners. And along with recipes, she shares stories of her queso discoveries and friendships forged over a "bowl of gold." Unrated. 2017.
Washington Talking Book & Braille Library
Greg Atkinson's in Season: Culinary Adventures of a Pacific Northwest Chef
by Greg Atkinson
This collection of essays and recipes by a noted Pacific Northwest chef takes the reader through the seasons. His love of cooking and using local ingredients shines through. 2014.
Upstream: Searching for Wild Salmon, from River to Table
by Langdon Cook
This book is about West Coast salmon and the people who love them. It describes both the life cycle of the salmon and their complex relationship with people. Some strong language. 2017.
Whatchagot Stew: A Memoir of an Idaho Childhood, with Recipes and Comment
by Patrick F. McManus and Patricia "the Troll" McManus Gass
Bestselling humorist McManus fondly recalls his Depression-era childhood with a cast of characters whose recipes are found in the volume's second half. His tough-as-nails mother: "just scrape off the burnt part"; his sister (and co-author, referred to as The Troll), and childhood friend Vern Schulz, among others, get a chance to shine. Recipes include grouse, wild turkey, pheasant, freshly caught fish, elk, bear and venison. 1990.
A Year Right Here: Adventures with Food and Family in the Great Nearby
by Jess Thomson
Jess Thomson, a Seattle food writer, describes a year of food-related travel through the Pacific Northwest. One of her goals was to find food her young son, a picky eater with cerebral palsy, would like. Another goal was to survive long bike rides. Includes recipes. Some strong language. 2017.
Wisconsin Talking Book and Braille Library
Life in a Northern Town: Cooking, Eating, and Other Adventures along Lake Superior
by Mary Dougherty
"Life in a Northern Town" is a cookbook with a geographical focus based in a small Wisconsin town on the shores of Lake Superior known as Bayfield. Dougherty showcases the unique seasons of Lake Superior and how that influences their harvesting, and ultimately, their cooking. Adult. 2017.
Madison Food: A History Of Capital Cuisine
by Nichole Fromm
Madison, Wisconsin, aka Mad City, has a rich food culture. Join the authors for a trip through culinary and labor history, leading to today's farmers' markets and restaurants. 2015.
Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State's Best Creameries
by Kristine Hansen
Taking a look around Wisconsin's stunning artisanal cheese industry, this book details many Wisconsin creameries, and offers dozens of delicious recipe ideas, that incorporate the local cheese. Adult. 2019.