National Network for Equitable Library Service

Saviez-vous que si le gaspillage alimentaire était un pays, il serait le troisième plus gros producteur de gaz à effet de serre, après la Chine et les États-Unis?

Comment faire un potager sur son balcon ou cultiver des champignons en plein hiver? Qu'est-ce que le mouvement LUNDI SANS VIANDE et le déchétarisme?

United by the common denominators of gender and professional calling, today's women of wine have traveled diverse paths to fulfill their passions.

Fry bread is food. It is warm and delicious, piled high on a plate. Fry bread is time. It brings families together for meals and new memories. Fry bread is nation.

How humankind first hunted and gathered explains our emergence as a new species and our earliest technology.

Professional journalist and amateur drinker Bianca Bosker didn't know much about wine--until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who de

Dessert connects us heart-to-heart like almost nothing else. It brings us together in good times and bad, celebration and solace.

As a teenager, French fell in love with food while working the line at her dad's diner. She found her calling as a professional chef at her tiny restaurant tucked into a 19th century mill.

What foods did the human body evolve to eat, and why? How does the food we eat affect our genes and our minds? What foods are (and aren't) optimal for our everyday health?

Journalist Sarah Rose presents a dramatic historical narrative of the man who stole the secret of tea from China.

In French Lessons, Mayle broadens his horizons and sets out on a gastronomic voyage to every region of France, ready to eat and drink his way into blissful oblivion.

Ruth Reichl knows that to be a good restaurant critic you have to be anonymous, but when she signs up to be the most important restaurant critic in the country, her picture is posted in every four-

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating-and want to eat more.

Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its

Who grows the food we eat? How important is it that family farms are viable in Canada today and in the future?