I heard in the news about the Annual Worlds of Flavor Conference, held by the Culinary Institute of America, November 2-4, 2010. It featured “Japan-Flavors of Culture” this year. Each year since 2003, this Conference “showcases the gold standards of world cuisines that are reshaping American palates and the U. S. foodservice industry.” I searched online and found their website and watch some of the videos from these conferences. For example, the videos of 2009 conference have highlights from a festival of “sauce-slopping, noodle-slurping, chaat-sampling, kabob-nibbling, tamale-savoring, tapas grazing epic tour of the best of world street food and world comfort food.” Go look for yourself!

Among the 2010 presenters of the Conference are several esteemed authors, all authorities in food culture and culinary art, including Ruth Reichl, Harold McGee and Elizabeth Andoh. Below are a few of their attractive and useful titles in the Library for you to consider:

Gourmet Today edited by Ruth Reichl

Garlic and Sapphires by Ruth Reichl

Keys to Good Cooking by Harold McGee

On Food and Cooking by Harold McGee

Kansha by Elizabeth Andoh

Washoku by Elizabeth Andoh

By the way, cooking and cookbooks are two of the largest collections in the Library, you may browse our shelves or look up in the catalog by keywords, such as:

Cooking

Cookbooks

Cooking, (Italian, Japanese, United States, etc.)

Cooking vegetables

International Cooking

Food

Food habits

Happy cooking and good eating to you!