Bloomfield’s latest is an excellent companion to its popular predecessor, a fresh look at outdoor entertaining, Korean cuisine gains a wider audience, the relationship between food and fiction, a refined and chic German cookbook.
Guides to Food History, Publishing, Magical Realism, World Religions, with New Short Takes | Reference Reviews, December 2014
Louis Shores, writing in 1939 in the second edition of his Basic Reference Sources, defined a reference book as “any book which is used to refer to for specific information.” Today’s “Best Reference Sources” can be found in reference and circulating collections, online, accessed on your laptop or iPhone, or even carried in your backpack. Here are the best of the year’s output.
Beard, Mary. Confronting the Classics: Traditions, Adventures, and Innovations. Liveright: Norton. Sept. 2013. 320p. ISBN 9780871407160. $28.95. HISTORY Described by the New York Times as “the closest thing, if it exists, to a celebrity classics professor” in a story about her having stood up to some naysayers who abused her on the Internet, Cambridge scholar […]
Arnot, Bob. The Aztec Diet. Morrow. Feb. 2013. 304p. ISBN 9780062124050. $25.99. HEALTH/DIET What has eight times the omega-3s of salmon, six times more calcium than milk, three times more iron than spinach, 15 times more magnesium than broccoli, four times more selenium than flax, and five grams of fiber in just 70 calories? The […]