2010-11: Food

The winning theme chosen by the Santa Monica College Global Citizenship Council chose for 2010–2011 is: Food

Food for Thought Lecture Series 2009

• Pete Morris, professor of Geography, "Beer: Global Beverage, Local Passion" March 1

• Jacki Horwitz, professor of Communication, "Sandwiches Worldwide: Think Inside the Bread," April 2

• Walter Meyer, professor of Art History, "Food, Consumption, and Consumer Culture: From Vanitas Still-Life to Flying Spam," May 14

• Karlyn Musante, professor of Psychology, "Food: Italian Style," September 17

• Makiko Fujiwara-Skrobak, professor of Japanese, and Maria Montero, professor of Political Science, "Cultural Serendipity," November 5

Recommended Reading

The following is the initial, preliminary list developed during the theme-selection process. A more complete bibliography can be found at our Goodreads site.

• E. N. Anderson, Everyone Eats: Understanding Food and Culture
• Sarah Beth Aubrey, The Profitable Hobby Farm: How to Build a Sustainable Local Foods Business
• Thomas J. Bassett and Alex E. Winter-Nelson, The Atlas of World Hunger
• Warren Belasco, Food: The Key Concepts
• Warren Belasco, Meals to Come: A History of the Future of Food
• Wendell Berry, Bringing It to the Table: On Farming and Food
• Judith Ann Carney, In the Shadow of Slavery: Africa's Botanical Legacy in the Atlantic World
• Judith Ann Carney, Black Rice: The African Origins of Rice Cultivation in the Americas
• Novella Carpenter, Farm City: The Education of an Urban Farmer
• Linda Civitello, Cuisine and Culture: A History of Food and People
• Jennifer Clapp and Doris Fuchs, eds., Corporate Power in Global Agrifood Governance
• Carole Counihan and Penny Van Esterik, eds., Food and Culture: A Reader
• Janine De La Salle, Mark Holland, Agricultural Urbanism
• Felipe Fernández-Armesto, Near a Thousand Tables: A History of Food
• Paul Freedman, ed., Food: The History of Taste
• Julie Guthman, Agrarian Dreams: The Paradox of Organic Farming in California
• C. Clare Hinrichs, Thomas A. Lysons, Remaking the North American Food System: Strategies for Sustainability
• Henry Hobhouse, Seeds of Change: Six Plants that Transformed Mankind
• George Kent, ed., Global Obligations for the Right to Food
• Barbara Kingsolver, et al., Animal, Vegetable, Miracle: A Year of Food Life
• Kenneth F. Kiple, A Movable Feast: Ten Millennia of Food Globalization
• Mark Kurlansky, Salt: A World History
• Mark Kurlansky, Cod: A Biography of the Fish that Changed the World
• Rachel Laudan, The Food of Paradise: Exploring Hawaii's Culinary Heritage
• Lucy M. Long, Regional American Food Culture
• James E. McWilliams, Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
• Erik Millstone, The Penguin Atlas of Food: Who Eats What, Where, and Why
• Sidney W. Mintz, Sweetness and Power: The Place of Sugar in Modern History
• Moby, Gristle: From Factory Farms to Food Safety
• Massimo Montanari, Food Is Culture
• Gary Paul Nabhan, Coming Home to Eat: The Pleasures and Politics of Local Food
• Marion Nestle, Food Politics: How the Food Industry Influences Nutrition and Health
• Michel Nischan, et al., Sustainably Delicious: Making the World a Better Place, One Recipe at a Time
• Darrin Nordahl, Public Produce: The New Urban Agriculture
• Carlo Petrini, Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair
• Carlo Petrini, Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food
• Jeffrey M. Pilcher, Food in World History
• Michael Pollan, Food Rules: An Eater's Manual
• Michael Pollan, In Defense of Food: An Eater's Manifesto
• Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals
• Michale Pollan, Second Nature: A Gardener's Education
• Michael Pollan, The Botany of Desire: A Plant's-Eye View of the World
• Marie-Monique Robin, The World According to Monsanto
• Julie Rodwell and June Eding, eds., The Complete Book of Raw Food
• Pamela C. Ronald, Raoul W. Adamchak, Tomorrow's Table: Organic Farming, Genetics, and the Future of Food
• Lawrence C. Rubing, Food for Thought: Essays on Eating and Culture
• Eric Schlosser, Fast Food Nation: The Dark Side of the American Meal
• Peter Scholliers, Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages
• Tom Standage, An Edible History of Humanity
• Tom Standage, A History of the World in Six Glasses
• Jae Steele, Ripe from Around Here
• Tristram Stuart, Waste: Uncovering the Global Food Scandal
• Woody Tasch, Inquiries in the Nature of Slow Money: Investing as if Food, Farms, and Fertility Mattered
• Hervé This, Molecular Gastronomy: Exploring the Science of Flavor
• Hervé This, Kitchen Mysteries: Revealing the Science of Cooking
• Maguelonne Toussaint-Samat, History of Food
• Jack Turner, Spice: The History of a Temptation
• Karl Weber, Food, Inc.