Books shape the way we think about food, health, and culture. These are the works we return to again and again in our research and teaching, because they open windows into the history of nutrition, natural health, and the connections between food, medicine, and society. We share them here so that anyone who wants to go deeper can explore the sources that continue to inspire and challenge us.
The History of Food and Nutrition
Reay Tannahill, “Food in history”
Weston A. Price, “Nutrition and Physical Degeneration”
Toussaint -Samat Maguelonne, “History of food”
Flanderin Jean-Louis and Montanari Massimo, “Food – A Culinary History”
Appleton Nancy, “Rethinking Pasteur’s Germ Theory”
Johnston Francis E., “Nutritional Anthropology”
Hobhouse Henry, “Seeds of Change”
Natural Health
Rudolf Hauschka, “Nutrition – a holistic approach”
Katz Sandor Ellix, “Wild Fermantation”
The Cooperative Whole Grain Educational Association, “Uprisings – The Whole Grain Bakers’ Book”
Nutrition
“Gershon Michael D., “The Second Brain
Nutrition and Politics
Nestle Marion, “Food politics”
Nestle Marion, “Safe food”
Schlosser Eric, “Fast food nation”
