Monthly Archives: January 2013


As an aspiring future dietitian, and as someone who just likes to eat healthy, I find it important to know a thing or two about growing vegetables at home. This is my second year using raised beds. The two previous … Continue reading

My Foodie Reading Wish List Just Got a Whole Lot Longer

Usually they are arranged by height and topic, but I'm off my game it seems

Usually they are arranged by height and topic, but I’m off my game it seems

My classes at UNF resumed again last week for the Spring semester and I’m pretty stoked about them. Classes titled such names as “Community Nutrition” and “Food Science” make me swoon with pleasure just thinking of all the cool stuff I am going to learn (nutrition nerd alert). Another class I am really enjoying is “Food, Health, and Society” which, according to the syllabus, is described as “an analysis of how social, psychological, cultural, historical, political, and ecological factors impact food, nutrition, and society.” I mean, really. How cool does that sound?! We are talking about such topics as: “Why do people eat bugs?”, “Why do people eat people?”, and “Who invented the fortune cookie anyway?”The answer is usually found within a culture’s traditions or norms – except in the case of this harrowing tale (more on that later). I also enjoy the class because the professor is one of my favorites, eternally cheerful and even occasionally chuckling at her own jokes, which I find absolutely endearing. Oh, and she has real life dietitian experience out the wazoo, plus she’s organized and on the ball. An organized professor is one of the many quirky things that just make my little Virgo heart oh-so-happy.

I only wish I would have received her syllabus a long time ago, because in it, she put a list of 32 recommended books relevant to the class which are authored by the likes of Michael Pollan (already read those), Marion Nestle (read that one too), and Wendell Berry (yup). But there are SO many other authors there that I don’t recognize and it feels good to have these books recommended by an actual professor/ RD who I know. It can be so overwhelming going to the foodie section at the bookstore because you don’t know if the one you spend your precious book money (I don’t have a shoe or purse fund; I have a book fund) on is going to be a bunch of malarkey or not. Now I can systematically work down this list (Virgo) and by the end, I will really know my stuff! And you can too, because I’m going to share it with you! You’re welcome!

Recommended Reading List for Food, Health, and Society, Spring 2013, Nutrition and Dietetics Program at UNF

(Compiled by Dr. Judy Perkin, RD)

Beardsworth, A. and Keil, T. Sociology on the Menu: An Invitation to the Study of Food and SocietyLondon, UK and New York, New York: Routledge, 1997

 Belasco, W. Meals to Come-A History of the Future of Food. Berkley/Los Angeles/London: University of California Press, 2006.

 Bendiner, K. Food in Painting- From the Renaissance to the Present. London: Reaktion Books, Ltd., 2004.

 Berry, W. Bringing It To the Table- On Farming and Food. Berkeley: Counterpoint, 2009.

 Bower. A ( Editor). Recipes for Reading: Community Cookbooks, Stories, and Histories. Amherst, Massachusetts: University of Massachusetts Press, 1997.

 Cary, N. Hunger and Thirst: Food Literature. San Diego: City Works Press, 2008.

 Chapman, P. Bananas- How the United Fruit Company Shaped the World. Edinburgh, New York, and Melbourne, 2007.

 DeGregori, T.R. Bountiful Harvest: Technology, Food Safety, and the Environment. Washington, D.C.: The Cato Institute, 2002.

 Fagone, J. Horsemen of the Esophagus: Competitive Eating and the Big Fat American Dream. New York, New York:  Random House, Inc., 2007.

 Fisher, C. The American Cookbook: A History. Jefferson, North Carolina:  Mc Farland and Company, Inc., 2006.

 Goody CM, Drago L. Cultural Food Practices.  Chicago, Illinois: American Dietetic Association, 2010.

 Haber, B. From hardtack to home fries: an uncommon history of American cooks and meals. New York, New York: Free Press, 2002.

 Jacobson. M.F. Six Arguments for a Greener Diet. Washington, D.C.: Center for Science in the Public Interest, 2006.

 Kittler, P.G. and Sucher, K.P. Food and Culture. Fourth Edition. Belmont, California: Wadsworth/Thomson Learning, 2004.

 Koeppel, D. Banana-The Fate of the Fruit that Changed the World.  New York, New York : Penguin Group, 2008.

 Manring, M.M. Slave in A Box: The Strange Career of Aunt Jemima. Charlottesville and LondonUniversity of Virginia Press, 1998.

 Meiselman, H. L. Dimensions of the meal: the science, culture, business, and art of eating.  Gaithersburg, Maryland: Aspen Publishers, 2000.

 Nestle, Marion.  Food Politics: How the Food Industry Influences Nutrition and Health.  Berkeley, Los Angeles, London: University of California Press, 2002,2007.

 Neuhaus, J. Manly Meals and Mom’s Home Cooking: Cookbooks and Gender in Modern America. Baltimore, Md. And London, UK.: The Johns Hopkins University Press, 2003.

 Petrini, C. Slow Food: The Case for Taste. New York: Columbia University Press, 2001.

 Pollan, M. The Omnivore’s Dilemma: A Natural History of Four Meals. New York, New York: Penguin Group, 2006.

 Pollan, M. In Defense of Food: An Eater’s Manifesto.. New York, New York: Penguin Group, 2008.

  Reichel, R. Tender at the Bone: Growing Up At the Table. New York: Broadway Books, 1998.

 Robin, M-M.  The World According to Monsanto- Pollution, Corruption, and the Control of Our Food Supply.  New York: The New Press, 2008.

Schenone, L. A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Rembrances. New York/London: W.W. Norton and Company, 2003.

 Schofield, M.A. ( Editor) Cooking By the Book: Food in Literature and Culture.  Bowling Green: Bowling Green University Press, 2008.

 Schlosser, E. Fast Food Nation: the dark side of the all- American meal. Boston, Massachusetts: Houghton Mifflin, 2001.

Theophano, J. Eat My Words: Reading Women’s Lives through the Cookbooks They Wrote. New York, New York: Palgrave, 2002.

 Toussant-Samat, M. History of Food. New York, New York: Barnes and Noble Books, 1987/1992.

 Wenger, S.K. and Jensen, J.K. The Book Lover’s Cookbook- Recipes Inspired by Celebrated Works of Literature and the Passages that Feature Them.  New York: Ballantine Books, 2003.

 Wilk, R. Home Cooking in the Global Village: Caribbean Food From Bucaneers to Ecotourists.  Oxford, UK and New York, New York, 2006.

 Zimmerman, S. Food in the Movies.  Second Edition.  Jefferson, N.C.: Mc Farland and Company, Inc. , 2010.

If you’re a new mom or just in to reading a witty little blog about being home with a baby, you’ll love Mama-Come-Lately. This cheater chai recipe is just one of her little pearls of wisdom.



A while back, in another lifetime, I posted a chai recipe. More recently, I came across a $4 packet of chai masala at an Asian grocery (Jay International, to be precise). I suppose I could mix up my own batch of ground black pepper, cardamom, clove and ginger, but why should I bother when experts have already done it for me?

Here’s what to do once you get your mitts on some of this lovely stuff.

1. Put 1/4 to 1/2 tsp. of the spice mix in a mug.
2. Add a heaping teaspoon of sugar and a tea bag.
3. Fill 2/3 of the way up with cold water.
4. Microwave for however long you usually zap your tea. Or add boiling water in step 3.
5. Add milk, stir, let sit a bit, remove teabag, and enjoy.

Note: The spice mix will mostly settle to the bottom…

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