LibGuides: Culinary Arts (CULA): Meats & Other Proteins

Print Books About Meats & Other Proteins

Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering & Butchering by Danforth, Adam.
Call Number: TS 1960 .D27 2014
ISBN: 9781612121895
Publication Date: 2014
Butchering Poultry, Rabbit, Lamb, Goat & Pork by Danforth, Adam.
Call Number: TS 1960 .D25 2014
ISBN: 9781612121888
Publication Date: 2014
Chicken by Chapman, Emalee.
Call Number: TX 750.5 .C45 C43 1993
ISBN: 9780783502267
Publication Date: 1993
This book is from the Williams-Sonoma Kitchen Library series.
Cod: A Global History by Townsend, Elisabeth.
Call Number: TX 748 .C63 T69 2022
ISBN: 9781789145984
Publication Date: 2022
This is the first culinary history of a truly remarkable fish. Author Elisabeth Townsend follows cod around the globe, showing how its pursuit began with the Vikings, and exploring its influence on human affairs ever since. The book looks at the different ways cod has been caught, cooked, and eaten, often by the descendants of explorers, enslaved people, and traders. The text examines the fish in the myths and legends of the North Atlantic, the West Indies, South America, West and Southeast Africa, and across the Indian Ocean to the Far East. It is a fascinating journey through cod fact and lore, and features delectable historical and contemporary recipes that showcase the myriad ways cod can be consumed.
Culinary Birds: The Ultimate Poultry Cookbook by Ash, John.
Call Number: TX 750 .A79 2013
ISBN: 9780762444847
Publication Date: 2013
Fish on a First-Name Basis by DeBorde, Rob.
Call Number: TX 747 .D38 2006
ISBN: 0312342209
Publication Date: 2006
Gourmet Butcher's Guide to Meat by Ward, Cole.
Call Number: TS 1970 .W37 2014
ISBN: 9781603584685
Publication Date: 2014
Includes CD-ROM.
Hamburger: A History by Ozersky, Josh.
Call Number: TX 749.5 .B43 O94 2008
ISBN: 9780300117585
Publication Date: 2008
James Beard's New Fish Cookery by Beard, James.
Call Number: TX 747 .B35 1994
ISBN: 9780316085007
Publication Date: 1994
Meat Less: The Next Food Revolution by McClements, David.
Call Number: TX 392 .M33 2023
ISBN: 9783031239632
Publication Date: 2023
Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a diet with less meat, provided it was carefully planned. Advances in science and technology are revolutionizing the food industry, and making it easier for consumers worldwide to maintain a meatless diet. In this book, author David McClements outlines his own journey as a food scientist who became a vegetarian in solidarity with his daughter. In writing this book, he takes the viewpoint that there are no easy answers, and that everyone must make the decision to eat meat (or not) based on their own values. The book also discusses new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat.
Sausage: A Country-by-Country Photographic Guide with Recipes by Fletcher, Nichola.
Call Number: TX 749.5 .S28 F58 2012
ISBN: 9781405398282
Publication Date: 2012
This book guides the reader on a country-by-country tour of sausage, describing and explaining the different types of sausage found in each region; how they're made; how they're used; and if they're fresh, dried, semi-dried, part-cooked, or cooked. The text features 330 varieties of sausage, with full-color photographs of each, including wursts, salamis, saucissons, kielbasa, merguez, chorizos, bangers, snags, black puddings, haggis, and more; supporting notes describing the flavor of the sausages; 12 step-by-step techniques demonstrating how to make your own sausages; and 48 classic recipes.

Electronic Books About Meats & Other Proteins

Oishii: The History of Sushi by Rath, Eric.
Call Number: TX 747 .R39 2021 Online
ISBN: 9781789143836
Publication Date: 2021
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods -- but they are also the most widely misunderstood. This book reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. The text traces sushi's development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, this book is a must-read for understanding sushi's past, its variety and sustainability, and how it became one of the world's greatest anonymous cuisines.
Oyster: A Global History by Tillie, Carolyn.
Call Number: TX 754 .O98 T55 2017 Online
ISBN: 9781780238173
Publication Date: 2017
Naturally rich in vitamins and minerals, oysters are one of the oldest known and most widely enjoyed foods consumed by humans. Varying in size from as small as a grape to as large as a dinner plate, the oyster has driven countries toward discovery and exploration. It has been the food of the rich and the sustenance of the poor. Renowned for its supposed aphrodisiac quality, it has inspired writers, poets, painters, and lovers.

Just for Fun!

Visit the Hormel Foods website for information on SPAM, their famous canned pork product, including recipes and historical information from the SPAM Museum.

Click on this link to the Oscar Mayer website to follow the travels of the hot dog-shaped Wienermobile!

Visit the trivia website Mental Floss for the answers to these and other curious questions about food and culinary history:

What's the difference between pastrami and corned beef?
Is there any difference between chicken tenders and chicken fingers?
Who invented chicken nuggets?
Why do so many hamburger chains use Thousand Island dressing as their "special sauce"?
How do pimentos get stuffed into olives?

Did you know that in the 19th century, Groundhog Day festivities included eating the groundhog? Go to the History Channel's website for more information about this Pennsylvania tradition.

Browsing the Library Collection

When searching the Library's catalog for cookbooks, you'll see most of them are located in the call number area beginning with the letters "TX." But there are also other locations in the Library where you can find books about food.

GT = Food habits and preferences, including food-related customs for special occasions
HD = Food industry and marketing, including company histories
RA = Health aspects of food, such as diets for weight loss and other medical conditions
TP = Fermented food and beverages, including instructions for brewing beer
TS = Meat butchering