Collections Connection - March 2026

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March 2026

America Eats

From the popularity of fast food, beloved spin-offs of cuisines from around the world, the latest health food trend and the solid standby of the PB&J, it is undeniable that Americans love food. Our eating habits embrace a populist mix of palates and passions that reaches from sea to shining sea.

The NLS collections include many worthy cookbooks to inspire culinary adventure on the part of patrons, as well as works of food fiction — including food mysteries and food romances — that document our American love affair with food.

The gastronomic expanse of the American diet is not framed by any geographic limitations — only by our imagination. This issue of Collections Connections explores what America eats and what it says about where our stomachs and heads are. Since this gastronomic cross-country journey is recipe-heavy, we will begin with nonfiction books.

One book that captures the spirit of this issue is:

Smithsonian Folklife Cookbook DB34710
Kirlin, Katherine S.  
11 hours, 6 minutes. Read by Catherine Byers.

Collected for documentary purposes, this group of more than 275 recipes has been selected from the Smithsonian Institution's Festival of American Folklife's annual food demonstrations. The recipes are as varied as the ethnic heritages of the seven regions from which they come. For example, a recipe for a Spanish omelet is found between Ukrainian blintzes and a Japanese boxed lunch.

Table of Contents

Nonfiction

American Food from Around the Country

American Food Melting Pot

Fiction

Library of Congress American Food Resources

Quick Picks from NLS Librarians, Newly Available on BARD

 

Nonfiction                                                   (back to top)

The American Food Quest

The American Plate: A Culinary History in 100 Bites DBC00882
O'Connell, Libby Haight
12 hours, 45 minutes. A production of the Idaho Commission for Libraries Talking Book Service. Read by Margo Vaughn Nelson.

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.

The American Food Quest, for Kids

The United States Cookbook: Fabulous Foods and Fascinating Facts from All 50 States DB50670
D'Amico, Joan
4 hours, 13 minutes. Read by Kerry Dukin.

A culinary tour of the 50 states, featuring representative recipes, food festivals and fun facts about specialty items grown or invented within each area. Discusses basic kitchen safety and cooking terms. For grades 5-8 and older readers.

American History Through American Food

Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House DB117592
Prud'homme, Alex 
16 hours, 17 minutes. Read by Pat Grimes.

Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson's nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant's state dinner for the king of Hawaii; Teddy Roosevelt's groundbreaking supper with Booker T. Washington; Jimmy Carter's cakes and pies that fueled a détente between Israel and Egypt at Camp David. Reveals the sometimes curious tastes of 26 of America's most influential presidents, how their meals were prepared and by whom and the ways their choices affected food policy around the world.

Also:

A Short History of the American Stomach DB67151 Kaufman, Frederick. 5 hours, 48 minutes. Read by Miriam Wagner.

The Secret History of Food: Strange But True Stories About the Origins of Everything We Eat DB107700 Siegel, Matt. 5 hours, 32 minutes. Read by Roger Wayne.

A Square Meal: A Culinary History of the Great Depression DB85825 Ziegelman, Jane; Coe, Andrew. 13 hours, 13 minutes. Read by Barbara Rappaport.

Perfection Salad: Women and Cooking at the Turn of the Century DB62572 Shapiro, Laura. 11 hours, 15 minutes. Read by Margaret Strom.

The Taste of War: World War II and the Battle for Food DB76655 Collingham, E.M. 23 hours, 26 minutes. Read by Jack Fox.

Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat DB84808 Marx de Salcedo, Anastacia. 12 hours, 16 minutes. Read by Kristin Allison.

Indigenous Peoples, American Food

New Native Kitchen: Celebrating Modern Recipes of the American Indian DB106243
Bitsoie, Freddie; Fraioli, James O.
6 hours, 46 minutes. Read by Mark Ashby.

Chef Bitsoie and James Beard Award-winning author Fraioli present a collection of recipes celebrating Indigenous cuisine and food traditions of North America. Categories include soups, salads and vinaigrettes; vegetables and starches; land and sea; and puddings and sweets. Includes a list of pantry items typically found in Indigenous kitchens.

Also:

Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients DB116321 Frank, Lois Ellen. 10 hours, 56 minutes. Read by Kathryn Markey.

Foods of the Americas: Native Recipes and Traditions DB59743 Divina, Fernando. 8 hours, 36 minutes. Read by Jill Fox.

Indigenous Peoples, American Food for Kids

A Native American Feast DB43740
Penner, Lucille Recht
1 hour, 51 minutes. Read by Laura Giannarelli.

A history and cookbook of Native American foods. Tells how the various items are obtained by farming, hunting or gathering. Explains the methods used for preparing the foods. Includes actual recipes. For grades 2-4 and older readers.

Also:

Tomatoes, Potatoes, Corn, and Beans: How the Foods of the Americas Changed Eating Around the World DB45667 Johnson, Sylvia A. 3 hours, 30 minutes. Read by June Carter. For grades 6-9.

Food, Farming, and Hunting DB71159 Keoke, Emory Dean. 4 hours, 35 minutes. Read by Butch Hoover. For grades 5-8 and older readers. BR16678 2 volumes.

American Food from Around the Country                   (back to top)

Pacific Northwest

A Year Right Here: Adventures with Food and Family in the Great Nearby DBC06817
Thomson, Jess
9 hours, 48 minutes. A production of the Washington Talking Book and Braille Library. Read by Melissa Tyler.

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. 

Also:

The Way We Ate: Pacific Northwest Cooking, 1843-1900 DBC07078 Williams, Jacqueline B. 11 hours, 28 minutes. Washington Talking Book and Braille Library. Read by Steve Hunziker.

Southwest

Tortillas, Tiswin, & T-Bones: A Food History of the Southwest DBC10227
McNamee, Gregory
9 hours, 46 minutes. A production of the New Mexico Library for the Blind and Physically Handicapped, New Mexico State Library. Read by Bruce Herr.

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 chili pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players.

Also:

A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado DBC13058 Counihan, Carole. 10 hours, 22 minutes. A production of the Colorado Talking Book Library. Read by Norine Domenico.

The Manhattan Chili Co. Southwest-American Cookbook: A Spicy Pot of Chilies, Fixins', and Other Regional Favorites DB25604 McLaughlin, Michael. 3 hours, 28 minutes. Read by Noah Siegel.

Southern Comfort

Southern Inspired: More Than 100 Delicious Dishes from My American Table to Yours DB113762
Wells, Jernard A.; Slusarenko, Dana
6 hours, 25 minutes. Read by Dwayne Glapion.

"After growing up in Mississippi, Jernard Wells brought the familiar dishes and bold flavors of the South along on his culinary journey to chef, restaurateur and TV host. Southern food defines American food at large, and Jernard takes it to a whole new level while still honoring its roots. Jernard also brings in flavors from the Caribbean, Latin America, Asia and Europe, always with his signature Southern flair. This cookbook shares 100 recipes that are approachable for both beginners and more experienced cooks." — Provided by publisher.

The Old Line State Eats

Dishing up Maryland: 150 recipes from the Alleghenies to the Chesapeake Bay DBC05306
Snodgrass, Lucie L.
8 hours, 39 minutes. A production of the Maryland State Library for the Blind and Physically Handicapped. Read by Beth Bugnaski.

Offers a rich diversity of native foods and traditions with 150 delicious recipes from the Old Line State's most celebrated chefs that 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.

When Badgers Get Hungry

Madison Food: A History of Capital Cuisine DBC08268
Fromm, Nichole; Rasmus, JonMichael
5 hours, 43 minutes. A production of the Wisconsin Talking Book and Braille Library. Read by Ceri Hartnett.

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.

Show-Me (The-Food) State

Missouri Comfort: Recipes, Places, and Food Traditions in the Show-Me State DBC30980 
Unger, Mathew
3 hours, 23 minutes. A production of the Wolfner Talking Book and Braille Library. Read by Shirley Baker.

Dismissing Missouri as a flyover state overlooks its hidden gems, especially when it comes to food. Sure, burnt ends and toasted ravioli hold a special place in our hearts, but they merely scratch the surface of the Show-Me State's vibrant culinary landscape.

Also:

A Culinary History of Missouri: Foodways & Iconic Dishes from the Show-Me State DBC06002 Corbett, Suzanne; Reinhardt, Deborah. 5 hours, 55 minutes. A production of the Wolfner Talking Book and Braille Library. Read by Audie Cline.

Food in Missouri: A Cultural Stew DBC05749 Matson, Madeline. 2 hours, 46 minutes. A production of the Wolfner Talking Book and Braille Library. Read by Jim Auckley.

Fried Walleye & Cherry Pie: Midwestern Writers on Food DB83648 Wolff, Peggy, editor. 8 hours, 34 minutes. Read by Kristin Allison.

Hawaiian Flavors

Cook Real Hawaiʻi DB108340
Simeon, Sheldon; Snyder, Garrett
9 hours, 58 minutes. Read by Andy Pyle.

"Even when he was winning accolades and adulation for his cooking, two-time 'Top Chef' finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai'i food that feeds his 'ohana — his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese and Filipino flavors that are closest to his heart." — Provided by publisher. BR24281 4 volumes.

Also:

The Food of Paradise: Exploring Hawaii's Culinary Heritage BRC00034 Laudan, Rachel. 6 volumes. A production of the Hawaii State Library for the Blind and Physically Handicapped.

Healthy Local Recipes for Hawaii's Kupuna: From Ke Ola Pono No Na Kupuna BRC00038 Meahl, Elizabeth. 2 volumes. A production of the Hawaii State Library for the Blind and Physically Handicapped.

Bah-stin Beans

The Truth About Baked Beans: An Edible History of New England DBC11651
Muckenhoupt, Meg
11 hours, 57 minutes. A production of Perkins Library, Perkins School for the Blind. Read by Caroline Hewitt.

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.

Farther South in the Sunshine State

Cook It Like a Native: Recipes & Stories from Dade County's Colorful Past DBC17166
7 hours, 47 minutes. A production of Florida Bureau of Braille and Talking Book Library Services. Read by Joan Koechler.

A cookbook produced by the Villagers, Inc., a historic preservation organization in Miami, Florida, with a collection of over 200 recipes thoughtfully contributed by the members, friends and families of the organization. Dade County Pioneer Biographies are also included.

American Food Melting Pot                                       (back to top)

African American Food Traditions

The Welcome Table: African-American Heritage Cooking DB45197
Harris, Jessica B.
8 hours, 29 minutes. Read by Bob Moore.

Presents more than 200 recipes along with historical information about cookery from around the country. Besides traditional ingredients, suggests healthy substitutes to guard against hypertension. Also includes a glossary and a list of favorite restaurants and mail-order sources. BR11307 3 volumes.

Also:

High on the Hog: A Culinary Journey from Africa to America DB73595 Harris, Jessica B. 9 hours, 42 minutes. Read by Mary Kane.

Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks DB122398 Wilkinson, Crystal. 7 hours, 44 minutes. Read by Adrean Rivers. BR25674 3 volumes.

The Cooking Gene: A Journey through African American Culinary History in the Old South DB88916 Twitty, Michael. 16 hours, 25 minutes. Read by Bob Moore.

Black Food: Stories, Art & Recipes from Across the African Diaspora DB105987 11 hours, 49 minutes. Read by James Johnson.

Jubilee: Recipes from Two Centuries of African American Cooking DB105833 Tipton-Martin, Toni. 12 hours, 6 minutes. Read by Adrean Rivers.

African American Food Traditions, for Kids

Cooking DB46931
Medearis, Angela Shelf
1 hour, 34 minutes. Read by Michele Schaeffer.

Discusses the influence of African-based foods and cooking techniques on American food. The authors provide information on the arrival of Africans in America and then show how food they brought with them, such as okra, eggplant, black-eyed peas, beans, garlic and onions, have been incorporated into American dishes. Includes some recipes. For grades 5-8 and older readers.

Old World, New World

Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration DB56328
Diner, Hasia R.
9 hours, 8 minutes. Read by Jill Fox.

History of three immigrant ethnic groups — Italian, Jewish and Irish — and their distinctive responses to the abundance of food in America. Uses memoirs, journalism and cookbooks to explore the ways each group made food a key part of their identity in the New World.

America Eats Italian

How Italian Food Conquered the World DB102785
Mariani, John F.; Bastianich, Lidia
11 hours, 34 minutes. Read by Barry Bernson.

Culinary journalist chronicles the history of Italian, particularly Italian-American, food as part of global cuisine since the mid-19th century. Examines prominent culinary figures, including Mario Batali, Giada de Laurentiis and Nigella Lawson; depictions in popular culture; and influential restaurants. Includes recipes for popular dishes.

Also:

Spaghetti Western: How My Father Brought Italian Food to the West DBG05781 Cioni, Maria L. 5 hours, 54 minutes. Read by Connie Catalfamo.

Essentials of Classic Italian Cooking DB110014 Hazan, Marcella. 31 hours, 19 minutes. Read by Kathryn Markey. BR24516 12 volumes.

Inspired Jewish American Food

Rhapsody in Schmaltz: Yiddish Food and Why We Can't Stop Eating It DB87065
Wex, Michael
12 hours, 51 minutes. Read by Richard Davidson.

Examines the role of food in Yiddish history and culture. Discusses dietary laws, fundamentals of the cuisine, specific dishes like cholent, everyday and holiday foods and food's relationship to the wider Jewish culture.

Also:

Zabar's: A Family Story, with Recipes DBC27553 Zabar, Lori. 6 hours, 24 minutes. A production of the Minnesota State Services for the Blind, Communication Center. Read by Philip Lowry.

Mexican American Food

Taco USA: How Mexican Food Conquered America DBC10435
Arellano, Gustavo
10 hours, 50 minutes. A production of the New Mexico Library for the Blind and Physically Handicapped, New Mexico State Library. Read by Bruce Herr.

The nationally syndicated columnist and bestselling author of "¡Ask a Mexican!" presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine's tremendous popularity in el Norte.

Also:

Where I Come From: Life Lessons from a Latino Chef DB102152
Sánchez, Aarón; Ferrari, Stef. 10 hours, 14 minutes. Read by Aarón Sánchez. BR23006 4 volumes.

Chinese American Food

Chop Suey: A Cultural History of Chinese Food in the United States DB112770
Coe, Andrew
8 hours, 22 minutes. Read by Eric Martin.

"In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States — by far the most plentiful among all our ethnic eateries. Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. Explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt them to our own deep-down conservative culinary preferences." — Provided by publisher.

Also:

The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner DB71971 Hair, Jaden. 8 hours, 56 minutes. Read by Kerry Dukin.

The Fortune Cookie Chronicles: Adventures in the World of Chinese Food DB67637 Lee, Jennifer 8. 11 hours, 15 minutes. Read by Elisabeth Rodgers.

Korean American Food

My Korea: Traditional Flavors, Modern Recipes DB108746
Kim, Hooni; Kamozawa, Aki
8 hours, 49 minutes. Read by Mark Ashby.

"Introduces home cooks to the Korean culinary trinity: doenjang, ganjang and gochujang (fermented soybean paste, soy sauce and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour and spicy kick." — Provided by publisher. BR24305 4 volumes.

Also:

My Korea: Traditional Flavors, Modern Recipes DB108746 Kim, Hooni; Kamozawa, Aki. 8 hours, 49 minutes. Read by Mark Ashby. BR24305 4 volumes.

Indian American Food

Indian-ish: Recipes and Antics from a Modern American Family DB95653
Krishna, Priya; Krishna, Ritu
6 hours, 4 minutes. Read by Kerry Dukin.

Collection of family stories and recipes developed by the author's mother through her experiences growing up in India, moving to America, and traveling the world. Primarily vegetarian dishes sorted into the topics of essentials, mother sauces, vegetable mains, vegetable sides, breads, beans and lentils, grains and noodles, meat, desserts and drinks.

Also:

Vegetarian Indian Cooking with Your Instant Pot: 75 Traditional Recipes That Are Easier, Quicker and Healthier DB96726 Singh, Manali. 4 hours, 51 minutes. Read by Jill Fox.

The American Food Fascination with French Cuisine

The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy DB90483
Spring, Justin
15 hours, 33 minutes. Read by Bronson Pinchot.

Profile of six Americans — Julia Child, Alice B. Toklas, M.F.K. Fisher, Alexis Lichine, A.J. Liebling and Richard Olney — who lived in Paris after World War II and popularized French cuisine for American audiences. Examines the way each discovered French cuisine, their legacies and the implosion of fascination with the topic.

Also:

My Paris Market Cookbook: A Culinary Tour of French Flavors and Seasonal Recipes DB84201 Dilling, Emily. 5 hours, 38 minutes. Read by Kerry Dukin.

Some Good Ol′ American Peanut Butter and Jelly, for Kids

PB & J Hooray! Your Sandwich's Amazing Journey from Farm to Table DBC08724
Nolan, Janet
0 hours, 5 minutes. A production of the Kansas State Library, Kansas Talking Books Regional Library. Read by Wendy Devilbiss.

From peanut, grape and wheat seeds to sandwich, "PB & J Hooray!" is all about how peanut butter and jelly sandwiches are made. The story begins with the kitchen and works backward to the shopping, delivery, production, harvesting, farming and planting processes! In fun, rhythmic language, readers discover how peanuts become peanut butter, grapes are made into jelly, and wheat turns into bread. For grades K-3.

Also:

Sandwiches! More than You've Ever Wanted to Know About Making and Eating America's Favorite Food DB90769 Deering, Alison. 2 hours, 43 minutes. Read by Robert Sams. For grades 4-7.

Some American Food Poetry, for Kids

Never Take a Pig to Lunch: And Other Poems About the Fun of Eating DB39647
0 hours, 42 minutes. Read by Bob Askey.

A collection of nearly 60 humorous poems about food and eating. There are poems about school lunches, picnics and manners and about baloney, a sliver of liver, oodles of noodles and fudge. For grades K-3 and older readers.

American Food Is Funny

Food: A Love Story DB79832
Gaffigan, Jim
7 hours, 19 minutes. Read by the author.

Stand-up comedian and author of "Dad Is Fat (DB76916)," Gaffigan discusses his love and hatred for a variety of foods favored in the American diet, including bacon, McDonald's, Cinnabon, Hot Pockets and kale. Ruminates on why coconut water was invented and how bread is ranked.

 
American Food Fiction                                               (back to top)

American Food Fiction in Novelistic Detail

Kitchens of the Great Midwest DB82282
Stradal, J. Ryan
10 hours, 9 minutes. Read by Amy Ryan; Michael Stuhlbarg.

Chef Eva Thorvald came by her love of food as the daughter of a chef and a sommelier. Her mother left and her father died, but cooking sustained her through an awkward childhood. She went on to become one of the hottest chefs in America. BR21172 4 volumes.

Also:

The School of Essential Ingredients DBC07121 Bauermeister, Erica. 6 hours, 12 minutes. A production of the Washington Talking Book and Braille Library. Read by Karen Manarolla.

The Hundred-Foot Journey: A Novel DB84747 Morais, Richard C. 9 hours, 7 minutes. Read by Barry Bernson. BR21533 4 volumes.

Love & Saffron: A Novel of Friendship, Food, and Love DB106798 Fay, Kim. 3 hours, 48 minutes. Read by Kim Fay. BR24218 2 volumes.

Food Short Stories

Devouring Tomorrow: Fiction from the Future of Food DB128315
5 hours, 49 minutes. Read by Shawn Hertel.

"An anthology of speculative short fiction imagining the possibilities of our food insecure future. Our lives, our culture, our community all start with and revolve around what we eat, and how we eat it. Sharing meals with family and friends has been a hallmark of human society from our earliest beginnings. But we are entering an era of unprecedented change. Climate, technology, the global spread of crop diseases, droughts and the loss of pollinators threaten to change not only how much food we eat, but what we eat and how we eat it." — Provided by publisher.

Also:

The Devil's Larder BR14177 Crace, Jim. 1 volume.

Indigenous Peoples Food Fiction

Food & Spirits: Stories DB38660
Brant, Beth
3 hours, 45 minutes. Read by Suzanne Toren.

Eight stories by a Mohawk writer about contemporary problems that affect many people but concern Native Americans in particular. The title story takes place in a Detroit bar, where an old man waits for his twin granddaughters to meet him. He dispenses homemade bread and goodwill, and in return his new friends make him welcome. Each story reflects on the healing that can be found in the spiritual world.

Indigenous Peoples Food Romance

Native Love Jams DBC29775
Hart, Tashia
3 hours, 33 minutes. A production of the Minnesota State Services for the Blind, Communication Center. Read by Mary Beth Redmond.

As the village of Rainy Bay works out the kinks in its first Indigenous Food Days, Winnow works out the kinks in her love life. Hired to forage and cook for the festival, Winnow arrives in the rural Minnesota community to find her host, Niigaanii, is as annoyingly attractive as he is unwelcoming. Can Winnow and Niigaanii pull thorns from the past and harvest the love they find in a berry patch?

Indigenous Peoples Food Fiction, for Kids

Fry Bread: A Native American Family Story DB98387
Maillard, Kevin Noble
0 hours, 29 minutes. Read by Eva Wilhelm.

A family comes together to enjoy fry bread, a post-colonial food that is a shared tradition for Native American families all across the continent. Includes a recipe and an extensive author's note. Sibert Medal. For preschool-grade 2.

American Food Mysteries

Dark Tort DB62406
Davidson, Diane Mott
9 hours, 57 minutes. Read by Martha Harmon Pardee.

A gastronomic adventure. Caterer Goldy Schulz discovers the body of her 20-year-old friend, paralegal Dusty Routt. Dusty's mother mistrusts the police, so Goldy investigates. Clues lead to an artist's will, a dishonest bishop and a jealous wife. Includes recipes. BRC01415 4 volumes. A production of the Library for the Blind and Physically Handicapped, Iowa Department for the Blind.

Also:

Someone Is Killing the Great Chefs of America DB37356 Lyons, Nan. 6 hours, 44 minutes. Read by Robert Blumenfeld.

Murder with Fried Chicken and Waffles DBC12517 Herbert, A.L. 7 hours, 14 minutes. A production of the Maryland State Library for the Blind and Physically Handicapped. Read by Sabrina Dames.

Mango, Mambo, and Murder DB131108 Reyes, Raquel V. 9 hours, 54 minutes. Read by Frankie Corzo.

Calypso, Corpses, and Cooking DB131171 Reyes, Raquel V. 8 hours, 51 minutes. Read by Frankie Corzo.

Dominoes, Danzón, and Death DB131802 Reyes, Raquel V. 9 hours, 21 minutes. Read by Frankie Corzo.

Barbacoa, Bomba, and Betrayal DB131467 Reyes, Raquel V. 9 hours, 4 minutes. Read by Frankie Corzo.

American Soul Food Mystery

Body and Soul Food DB120526
Collette, Abby
8 hours, 57 minutes. Read by L. Malaika Cooper.

"When Koby Hill and Keaton Rutledge were orphaned at age two, they were separated, but their unbreakable connection lingered. Years later, they reunite and decide to make up for lost time and capitalize on their shared interests by opening up a well-stocked bookstore and cozy soul-food café in the quaint Pacific Northwest town of Timber Lake. But this new chapter of their lives could end on a cliffhanger after Koby's foster brother is found murdered." — OCLC.

Also:

Soul of a Killer DB120265 Collette, Abby. 8 hours, 20 minutes. Read by L. Malaika Cooper.

Soul Food, for Kids

Soul Food Sunday DB106702
Bingham, Winsome
0 hours, 19 minutes. Read by Winsome Bingham.

A little boy helps Granny cook a big meal for their family's gathering on Sunday. He grates the cheese for mac 'n' cheese, cleans the greens and preps the meat. For grades K-3.

American Food Romance Fiction

Recipes for a Perfect Marriage: A Novel BR17570
Prunty, Morag
2 volumes.

Two months after her wedding, New York food writer Tressa fears that her husband, Dan, may not be the love of her life. Plagued by uncertainty, Tressa finds comfort in the journals and recipes of her Irish grandmother, Bernadine, who had the perfect marriage — or so Tressa thought. Includes recipes.

Also:

Ruby Spencer's Whisky Year DB125715 Bilow, Rochelle. 8 hours, 55 minutes. Read by Nikki Massoud.

Mexican Food Fiction, for Kids

¡Vamos! Let's Go Eat! DB101952
Raúl the Third
0 hours, 18 minutes. Read by Gary Tiedemann.

After lunch requests come in, Little Lobo, a Mexican American, and Bernabé, his dog, gather tacos, frutas picadas, cuernos and more. They must deliver them to los luchadores at el Coliseo. Pura Belpré Award. For grades 2-4.

Also:

Too Many Tamales DBC04168 Soto, Gary. 0 hours, 8 minutes. A production of the Massachusetts Braille and Talking Book Library, Perkins School for the Blind. Read by Ana Maria Quintana.

Stef Soto, Taco Queen DB87271 Torres, Jennifer. 3 hours, 15 minutes. Read by Colleen Delany. For grades 3-6. 2017. BR21855 2 volumes.

Paletero Man DB111920 Diaz, Lucky. 0 hours, 7 minutes. Read by Adhemar Montagne. For preschool-grade 2.

Chinese Food Fiction

The Family Chao DB106766
Chang, Lan Samantha
11 hours, 0 minutes. Read by Brian Nishii.

The residents of Haven, Wisconsin, have dined on the Fine Chao restaurant's delicious Americanized Chinese food for 35 years, content to ignore any unsavory whispers about the family owners. But when the three sons are all back in Haven, the Chao family's secrets and simmering resentments erupt at last.

Chinese Food Fiction, for Kids

Maizy Chen's Last Chance DB106799
Yee, Lisa
4 hours, 43 minutes. Read by Yu-Li Alice Shen.

Maizy Chen visits her estranged grandparents, who own and run a Chinese restaurant in Last Chance, Minnesota. As her visit lengthens, she makes unexpected discoveries. For grades 4-7. BR24792 2 volumes.

Also:

Laolao's Dumplings DBC08814 Liu, Dane. 0 hours, 12 minutes. A production of the Talking Book and Braille Services, Oregon State Library. Read by Dane Liu. For grades K-3.

Korean Food Fiction

A Sweet Mess DB101027
Lee, Jayci
9 hours, 23 minutes. Read by Natalie Naudus.

Aubrey Choi has been content running her highly successful bakery, Comfort Zone, with dating a low priority. After a one-night stand with gorgeous Korean hunk Landon Kim, she learns he's a celebrity food critic whose scathing review of Comfort Zone goes viral and nearly destroys Aubrey's business.

Korean Food Fiction, for Kids

A Spoonful of Time DB115263
Ahn, Flora
7 hours, 18 minutes. Read by Greta Jung.

"Maya discovers stories and secrets from her family's past in Korea as her grandmother teaches her to cook and about their family's ability to time travel into memories via food." — Provided by publisher. For grades 3-6.

Also:

Kimchi, Kimchi Every Day BR25056 Kim, Erica. 1 volume.

Mindy Kim and the Yummy Seaweed Business, Book 1 DB99226 Lee, Lyla. 1 hour, 12 minutes. Read by Jaine Ye. For grades K-3. BR23228 1 volume.

Mindy Kim and the Lunar New Year Parade, Book 2 DB99227 Lee, Lyla. 1 hour, 9 minutes. Read by Jaine Ye. For grades K-3. BR23231 1 volume.

Indian American Food Fiction for Kids

Tomatoes for Neela DB105512
Lakshmi, Padma
0 hours, 20 minutes. Read by the author.

As Neela and her mother cook together, they find a way for Neela's grandmother, who lives in India, to share in both the love and the flavors of the day. For grades K-3.

Middle East Food Fiction

The Two-Plate Solution: A Novel of Culinary Mayhem in the Middle East DB92373
Oliver, Jeff
7 hours, 3 minutes. Read by Jeff Allin.

When an American cooking competition TV show decides to film a season in Israel, things soon go wrong. The show plans to pit the competitors against actors hired by the producers to pretend to be terrorists, but then a group of real terrorists invades the set.

American Food Fascination with French Cuisine Fiction

The Secret French Recipes of Sophie Valroux DB101995
Vérant, Samantha
11 hours, 22 minutes. Read by Laura Giannarelli.

Sabotaged by a fellow chef, Sophie is fired, leaving her reputation ruined. To add fuel to the fire, Sophie learns that her grandmother has suffered a stroke and takes the red eye to France. There, Sophie gets a second chance at a culinary career in her family's restaurant.

Food Fiction in the Inescapable Amish Romance

The Quilter's Kitchen: An Elm Creek Quilts Novel with Recipes DB68353
Chiaverini, Jennifer
4 hours, 38 minutes. Read by Mitzi Friedlander.

Anna, now the chef of Elm Creek Manor, and Sylvia remodel the inn's kitchen and plan a cookbook. They also use fabric scraps and old aprons to create a new quilt. Includes dozens of recipes. BR18405 2 volumes.

Some American Food Truck Fiction, for High School Readers

Donuts and Other Proclamations of Love DB104080
Reck, Jared
9 hours, 7 minutes. Read by Kirby Heyborne.

While his friends prepare for college, Oscar decides his future is working with his grandfather on their food truck Hej Hej! But when Oscar unexpectedly gets his first taste of adulthood, he realizes his plans may be half-baked. For senior high and older readers.

Also:

The Music of What Happens DB94002 Konigsberg, Bill. 9 hours, 20 minutes. Read by Anthony Ray Perez; Joel Froomkin.

Science Fiction Eats

Land of Milk and Honey DB116953
Zhang, C. Pam
8 hours, 7 minutes. Read by Eunice Wong.

"A smog has spread. Food crops are rapidly disappearing. A chef escapes her dying career in a dreary city to take a job at a decadent mountaintop colony seemingly free of the world’s troubles. There, the sky is clear again. Rare ingredients abound. Her enigmatic employer and his visionary daughter have built a lush new life for the global elite, one that reawakens the chef to the pleasures of taste, touch and her own bod. In this atmosphere of hidden wonders and cool, seductive violence, the chef’s boundaries undergo a thrilling erosion. Soon she is pushed to the center of a startling attempt to reshape the world far beyond the plate." — Provided by publisher.

Junk Food Science Fiction Eats, for Kids

Fat Men from Space DB12797
Pinkwater, Daniel Manus
0 hours, 54 minutes. Read by George Guidall-Shapiro.

Through a new tooth filling that can receive radio programs and signals from far away, William learns of an invasion by spacemen who are taking away all of the earth's supply of junk food. A preposterous spoof for grades 5-8 and older interested readers. BR09110 1 volume.

Apocalyptic Mystery American Food Fiction, for Kids

The Chocopocalypse DB89903
Callaghan, Chris
4 hours, 10 minutes. Read by Faith Potts.

When news breaks of an ancient prophecy that predicts the world will run out of chocolate in six days, it is up to Jelly and her Gran to prevent the chocopocalypse. For grades 3-6.

Wrong Kind of Apocalyptic American Food

Flesh Eaters DB75871
McKinney, Joe
10 hours, 59 minutes. Read by Erin Jones.

After a category five hurricane destroys Houston and the surrounding areas, the dead rise up from the flood waters and snack on the surviving people. Officer Eleanor Norton tries to help with the quarantine effort, but she must save her family first. Bram Stoker Award.

Also:

World War Z: An Oral History of the Zombie War; The Complete Edition DB111997 Brooks, Max. 12 hours, 12 minutes. Full cast narration. BR21136 5 volumes.

The Walking Dead DBG20146 Kirkman, Robert. 10 hours, 1 minute. Synthetic narration.

What Hunger DB131933 Dang, Catherine. 8 hours, 15 minutes. Read by Vyvy Nguyen.

Library of Congress American Food Resources             (back to top)

America’s First Cookbook
www.loc.gov/item/video-10808

This video explores a formative moment in the early development of American culture: the publication of the first printed cookbook written by an American specifically for an American audience.

"American Feast:" A Culinary Celebration
www.loc.gov/item/2025661261

In March 2023, the Library of Congress released "American Feast: Cookbooks and Cocktails from the Library of Congress." The book showcases some of the 40,000 books related to cookery in the nation's library. From the earliest founding-era American household manuals to 21st century-themed cookbooks and everything in between, this book traces the lip-smacking evolution of American food and drink. In this panel discussion the two "American Feast" authors, staff members Susan Reyburn and Zach Klitzman, are joined by author Joan Nathan and chef Peter Pastan to discuss the development of the book and food history.

"The New American Cooking"
www.loc.gov/item/2021687788

Noted food writer Joan Nathan spoke about her latest book, "The New American Cooking," in a program sponsored by the Science, Technology and Business Division. To complement her lecture, area chefs Cliff Wharton of TenPenh Restaurant, pastry chef Ann Amernick of Palena Restaurant and baker Mark Furstenberg of Bread Line provided sample dishes.

"A Thousand Years over a Hot Stove: A History of American Women Told Through Food, Recipes and Remembrances"
www.loc.gov/item/2021687689

Laura Schenone’s book celebrates the power of food throughout American history and in the lives of women. It recounts how American women have gathered, cooked and prepared food for lovers, strangers and family, from prehistory to the present day. The book contains more than 100 images showing women growing, preparing, selling, sharing, serving and enjoying food. More than 300 cookbooks from the Library's general collections were on display at this event, along with recipes shared by Library staff.

What Food Says About Us with Cheuk Kwan & Anya von Bremzen at the 2023 National Book Festival
www.loc.gov/item/2025661382

Food: it's stuff on a plate but also something that tells others about what's in our hearts and our minds. In "Have You Eaten Yet?" Cheuk Kwan interviews Chinese restaurant owners and workers, showcasing their resilience and multifaceted identities. From Mexican to Japanese, Anya von Bremzen's "National Dish" reveals the complex history of six iconic national cuisines. Moderated by The Washington Post's Daniela Galarza.

"The Fortune Cookie Chronicles: Adventures in the World of Chinese Food"
www.loc.gov/item/2021687943

If our benchmark for Americanness is apple pie, why do so many Americans eat Chinese food far more often than they eat apple pie? The answer to this question and many others about Chinese food is explored by author and New York Times reporter Jennifer Lee in her book "The Fortune Cookie Chronicles: Adventures in the World of Chinese Food." Explores Chinese restaurants, their owners and workers, the commonality of the menus across the country, the iconic white takeout cartons, soy-sauce packets, cookies and other aspects of the Chinese food industry.

Food Thrift: Scraps from the Past
www.loc.gov/item/2021688509

In this webcast, Constance Carter describes the resourceful ways American housewives found to feed their families during hard times of the past.

REPLENISH and Nourishing Neighbors Through Community Food Equity
www.loc.gov/item/2024698304

This film profiles REPLENISH, a New Jersey county's network of over 160 food pantries, food banks and soup kitchens, which received and distributed more than 4.7 million pounds of food last year. With more than 832,000 residents, Middlesex is New Jersey's second-largest and fourth most-densely populated and diverse county. Unusually situated within county government, REPLENISH's model allows partner agencies — including non-profit agencies, municipalities, private businesses, schools and houses of worship — to serve their local communities and address specific needs like housing, legal representation and childcare in addition to food equity.

Quick Picks from NLS Librarians, Newly Available on BARD    (back to top)

Mother-Daughter Enchanted Bakery Fiction
Bread, Coffee, Magic DB134262
Rosenberg, Jessica
7 hours, 14 minutes. Read by Veronica Giguere.

Alabama Gulf Coast Hurricane Gothic Thriller
The Storm: A Novel DB134218
Hawkins, Rachel
7 hours, 51 minutes. Read by Stephanie Nemeth-Parker; Jane Oppenheimer; Petrea Burchard; Dan Bittner; Patti Murin; Alex Knox; Cathi Colas.

Kissing A Mysterious Stranger Romance
Lips like Sugar DB134384
Hardy, Jess K.
1 hours, 34 minutes. Read by Andi Arndt; Steve Borne.

Classic Obsessive Bureaucrat Psychological Fiction
All the Names DBG06398
Saramago, Jose
9 hours, 28 minutes. Read by Deborah Kipp.

Unemployed Private Eye Pretender Mystery
Definitely Maybe Not a Detective: A Novel DB134212
Fox, Sarah
10 hours, 58 minutes. Read by Jesse Vilinsky.

Starry, Starry Night
Who Was Vincent van Gogh? DB134396
Manzanero, Paula
0 hours, 58 minutes. Read by Charlie Thurston.

Greatly Exaggerated Reports of His Death Eventually Proved Accurate
Mark Twain DB130052
Chernow, Ron
44 hours, 41 minutes. Read by Jason Culp.

Arnold Layne Had a Strange Hobby
And the Roots of Rhythm Remain: A Journey Through Global Music DB125295
Boyd, Joe
43 hours, 43 minutes. Read by Jed Aicher.

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