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The library has many class items on "Course Reserve" for a short checkout period (in support of homework completion). They are available on a first come, first served basis. Use the OneSearch "Course Reserves" tab to see if the library has your textbook.
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| How to Find Ebooks | How to Find Print Books |
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To find ebooks:
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To find print books:
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In the CCSF Library buildings, books are organized by call number according to the Library of Congress classification system. This system groups items by subject and locates similar items on the shelf together. Below are some potential ranges in which you can find books related to your discipline.
| Subject | Examples |
|---|---|
| Food Habits -- name of country or region | Food habits -- Iceland |
| Food Preferences -- name of country or region | Food preferences--Africa |
| Name of ethnic group -- Food | Mexican Americans Food |
| Food--Social aspects -- name of country | Food--Social aspects Vietnam |
| Food in popular culture-- name of country or region | Food in popular culture -- China |
The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. The book covers national dishes from more than 100 countries. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia.
What we eat, where it is from, and how it is produced are vital questions in today's America. Food Fights explore the many themes and tensions that define how we understand our food--from the promises and failures of agricultural technology to the politics of taste.
In this journey to the crossroads of food and identity, award-winning writer von Bremzen explores the culinary cultures of France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics together.
Wallach's history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine.
Winner, 2019 James Beard Award for Best Book of the Year in Writing Finalist! A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
Cheese puffs. Coffee. Sunscreen. Vapes. What will kill you, what won't, and why-explained with high-octane hilarity. Ingredients offers the perspective of a chemist on the stuff we eat, drink, inhale, and smear on ourselves
Examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era.
Former McDonald's executive Bob Langert takes readers on a behind-the-scenes eye witness account of the mega brand's battle to address societal hot-button issues, such as packaging, waste, recycling, obesity, deforestation, and animal welfare.
Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet.
Is organic really worth it? Are eggs OK to eat? What does it mean if something's labeled "Fair Trade," or "Biodynamic," or "Cage Free"? What about all the noise around farmed fish, fake meat, coconut oil, almonds - not to mention fat, carbs, and calories? Is it good for me? is it good for others? is it good for the planet?
Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.
Examines the kaleidoscope of Jewish food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale.
From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society.
A chicken plant factory fire in small-town North Carolina shows how cut-rate food and labor have become the new American norm. Imperial Foods is the company.
J. L. Anderson examines different cultural assumptions about pigs and pig production to provide a window into the nation's regional, racial, and class fault lines, and maps where pigs are (and are not) to reveal a deep history of the American landscape.
The industrial food system has created a crisis in the United States characterized by abundant food for privileged citizens and "food deserts" for the historically marginalized. This book explores the food justice movement in the age of the nonprofit industrial complex.
The rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. "Good food" has become conflated with high status and these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class's larger economic stagnation.
Veganism is so much more than what we eat. It's about striving to live an ethical life in an unethical world. What does veganism have to do with wider struggles for social justice - feminism, LGBTQ+ politics, anti-racism, environmentalism?
Explores the possibilities and limitations of the community-based approach, offering a networked examination of the food justice movement in the age of the nonprofit industrial complex.
Eating together as a family offers more than a meal- it can nourish relationships and nurture your children. Chloe reveals ways to encourage the connections we make at the family table.
On the left side of the screen find the Filter My Results options--Check "Available Online" under "Availability" and "Books" under "Resource Type." 
On the left side of the screen find the Filter My Results options--Check "Available on Campus" under "Availability" and "Books" under "Resource Type."