THE FARNSWORTH ROOM, Lamont Library’s leisure reading collection, ADVENTURE

was originally located on the main level of Widener. It moved to its Bowles, Tom Parker
present location in the west corner of the third floor of Lamont, shortly The Year of Eating Dangerously: A Global Adventure in Search of
after Lamont opened in January 1949. The Room had been a gift from the Culinary Extremes (FARNS TX355.P25 2007)
family of Henry Weston Farnsworth (’12)—newspaper correspondent,
Gollner, Adam Leith
world traveller, adventure-seeker, avid reader, and member of the French
The Fruit Hunters: A Story of Nature, Adventure, Commerce and
Foreign Legion—who was killed in action at Bois Sabot in France in
Obsession (FARNS SB354.8.G65 2008)
September 1915. It was dedicated on December 5, 1916, four full months
before the United States officially entered the Great War, making it quite Lee, Jennifer 8
possibly the country’s first memorial to an American who lost his life in The Fortune Cookie Chronicles: Adventures in the World of Chinese
WWI. Food (FARNS TX945.4.L44 2008)
AMERICANA
It has the distinction of housing the very first extracurricular reading
Denker, Joel
collection at an American college or university. The books on its shelves
The World on a Plate: A Tour through the History of America’s
were designed to be those “such as any undergraduate might have
Ethnic Cuisine (FARNS TX353.D433 2007)
bought” for himself or would be “apt to read” if he happened upon them.
The Farnsworth Room never pretended to offer the “‘best’ reading”—just Edge, John T.
“a good collection in which to browse, where an hour may be passed with Apple Pie: An American Story (FARNS TX773.E334 2004)
pleasure and a chance of profit.” “All that is hoped,” Professor A. C. Fried Chicken: An American Story (FARNS TX750.5.C45 E35 2004)
Coolidge remarked in his dedication speech, “is that this room will add Hamburgers & Fries: An American Story (FARNS TX749.5.B43
year by year to the pleasure with which some men look back upon their E335 2005)
undergraduate days, because they, like Henry Farnsworth, learned to fill Gdula, Steven
in their leisure with reading, in or out of the trenches.” The Warmest Room in the House: How the Kitchen Became the Heart
of the Twentieth-Century American Home (FARNS TX653.G38
Our ongoing research into the Farnsworth Room is helping us reconstruct 2008)
a great deal about what “recreational” reading has meant to Harvard Kaufman, Frederick
students at various times. It has also helped us understand why and how
A Short History of the American Stomach (FARNS GT498.S76 K48
the Farnsworth collection has evolved. There are interesting reasons for
2008)
the abundance of travel books, mysteries, biographies, literary bestsellers
and science fiction we keep in the Farnsworth Room. We hope that this Kerr, Jean and Spencer Smith
exhibit will whet your appetite for the best writing about food, and will Union Oyster House Cookbook: Recipes and History from America’s
entice you to recommend other books on food, culinary history and Oldest Restaurant (FARNS TX747.K47 2008x)
biography, and the flavors of the world. What titles or authors should we Kurlansky, Mark
add to the Farnsworth mix? The Big Oyster: History on the Half Shell (FARNS TX754.O98 K87
2006)
E-mail suggestions to lanham@fas.harvard.edu, or drop them off in the Levine, Ed
suggestion boxes in the Farnsworth Room and at the Circulation Desk. Pizza: A Slice of Heaven (FARNS TX770.P58 L48 2005x)
Mullins, Paul R.
Glazed America: A History of the Doughnut (FARNS TX770.D67
M85 2008)

1 2
 Ozersky, Josh
The Hamburger: A History (FARNS TX749.5.B43 O94 2008)
Smith, Andrew F.
Peanuts: The Illustrious History of the Goober Pea (FARNS
TX803.P35 S65 2002)
The Turkey: An American Story (FARNS SF507.S49 2006)
Stavely, Steve and Kathleen Fitzgerald
America’s Founding Food: The Story of New England Cooking
(FARNS TX715.2.N48 S743 2004) CULTURE
Wyman, Carolyn
Better Than Homemade: Amazing Foods that Changed the Way We
Eat (FARNS TX370 .W96 2004x)
Jell-O: A Biography (FARNS TX814.5.G4 W96 2001)
Spam: A Biography (FARNS TX749.W96 1999)
BIOGRAPHY, MEMOIRS, AND ESSAYS GASTRONOMY
Bourette, Susan
Meat: A Love Story (FARNS TS1955.B68 2008)
Child, Julia, with Alex Prud’homme
My Life in France (FARNS TX649.C47 A3 2006)
Dunlop, Fuchsia
Shark’s Fin and Sichuan Pepper : A Sweet-sour Memoir of Eating in
China (FARNS TX724.5.C5 D868 2008)
Fisher, M.F.K. (Mary Francis Kennedy) HISTORY
Serve it Forth (FARNS TX631.F53 1989)
Kingsolver, Barbara, with Steven L. Hopp and Camille Kingsolver
Animal, Vegetable, Miracle: A Year of Food Life (FARNS S521.5.A67
K56 2007)
McNamee, Thomas
Alice Waters and Chez Panisse: The Romantic, Impractical, Often
Eccentric, Ultimately Brilliant Making of a Food Revolution
(FARNS TX910.5.W38 M36 2007)
Riccardi, Victoria Abbott
Untangling My Chopsticks: A Culinary Sojourn in Kyoto (FARNS
TX724.5.J3 R49 2003)
3 4
BUSINESS
Almond, Steve
Candyfreak: A Journey Through the Underbelly of America (FARNS
HD9330.C653 U513 2004)
Millstone, Erik and Tim Lang
The Food Atlas: Who Eats What, Where, and Why (FARNS
TX353.M55 2008x)
Heiss, Mary Lou and Robert J. Heiss
The Story of Tea: A Cultural History and Drinking Guide (FARNS
TX415.H44 2007)
Jones, Martin
Feast: Why Humans Share Food (FARNS GT2850.J66 2007x)
Page, Karen and Andrew Dornenburg
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on
the Wisdom of American’s Most Imaginative Chefs (FARNS
TX651.P34 2008)
This, Hervé (translated by Jody Gladding)
Kitchen Mysteries: Revealing the Science of Cooking (= Les Secrets de
la Casserole) (FARNS TX651.T3713 2007)
Albala, Ken
Beans: A History (FARNS QK495.L52 A567 2007)
Food in Early Modern Europe (FARNS GT2853.E85 A43 2003)
Broomfield, Andrea
Food and Cooking in Victorian England: A History (FARNS
TX717.B754 2007)
Faas, Patrick (translated by Shaun Whiteside)
Around the Roman Table: Food and Feasting in Ancient Rome
(FARNS DG101.F33 2003x)
Freedman, Paul
Out of the East: Spices and the Medieval Imagination (FARNS
TX406.F75 2008)
Helstosky, Carol
Pizza: A Global History (FARNS TX770.P58 H45 2008x)
 Koeppel, Dan Williams, Sean (editor)
Banana: The Fate of the Fruit That Changed the World (FARNS The Ethnomusicologists’ Cookbook: Complete Meals from Around the
SB379.B2 K66 2008) World (FARNS TX725.A1 E86 2006)
Laszlo, Pierre
MYSTERY
Citrus: A History (FARNS SB369.L37 2007)
Davidson, Diane Mott
Off, Carol Catering to Nobody (FARNS PS3554.A925 C37 2002x)
Bitter Chocolate: The Dark Side of the World’s Most Seductive Sweet
Tough Cookie (FARNS PS3554.A925 T68 2001x)
(FARNS HD9200.A2 O34 2008)
Fluke, Joanne
Salza Prina Ricotti, Eugenia (translated by Ruth Anne Lotero)
Hannah Swensen mysteries –
Meals and Recipes from Ancient Greece (FARNS TX723.5.G8 S3386
Chocolate Chip Cookie Murder (FARNS PS3556.L685 C56 2008x)
2007)
Strawberry Shortcake Murder (FARNS PS3556.L685 S87 2002x)
Smith, Andrew F.
Hamburger: A Global History (FARNS TX749.5.B43.S63 2008x) ORGANIC FOOD
Turner, Jack Chaskey, Scott
Spice: The History of a Temptation (FARNS TX406.T87 2004) This Common Ground: Seasons on an Organic Farm (FARNS
Wilkins, John and Shaun Hill S605.5.C456 2005)
Food in the Ancient World (FARNS TX353.W535 2006) Waters, Alice
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious
INTERNATIONAL CUISINE Revolution (FARNS TX714.W38 2007x)
Kaplan, Steven L. (translated by Catherine Porter)
Good Bread is Back: A Contemporary History of French Bread, the POLITICS
Way it is Made, and the People who Make it (FARNS Andrews, Geoff
TX769.K28713 2006) The Slow Food Story: Politics and Pleasure (FARNS TX631.A53
Loomis, Susan Herrmann 2008x)
On Rue Tatin: Living and Cooking in a French Town (FARNS SCIENCE
TX719.2.N67 L66 2001)
Nabhan, Gary Paul
Montagné, Prosper (translated by Nina Froud and others) Why Some Like It Hot: Food, Genes, and Culture Diversity (FARNS
The Encyclopedia of Food, Wine and Cookery (=Larousse QH431.N28 2004)
Gastronomique) (FARNS TX349.M613)
Pollan, Michael
Nenes, Michael F. In Defense of Food: An Eater’s Manifesto (FARNS RA784.P643 2008)
International Cuisine (FARNS TX725.A1 N46 2009)
Reichl, Ruth (editor) TRAVEL
The Gourmet Cookbook: More than 1000 Recipes, Over 60 Years in the Bourdain, Anthony
Making (FARNS TX651.G68 2004) A Cook’s Tour: In Search of the Perfect Meal (FARNS TX652.9.B68
Rozin, Elisabeth 2001)
Ethnic Cuisine: The Flavor-Principle Cookbook (FARNS TX725.A1 No Reservations: Around the World on an Empty Stomach (FARNS
R69 1983x) TX652.9.B69 2007x)

5 6
Hathaway, Margaret
The Year of the Goat: 40,000 Miles and the Quest for the Perfect
Cheese (FARNS E169.Z83 H38 2007)
Trillin, Calvin
Alice, Let’s Eat: Further Adventures of a Happy Eater (FARNS
TX737.T74 2007x)
Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco
Food for
Thought
(FARNS TX715.T775 2003)
Travels with Alice (FARNS TX737.T75 1999)

in the
Farnsworth Room

And remember, you can suggest titles for purchase

in the Farnsworth Room.

E-mail lanham@fas.harvard.edu, or use one of our

suggestion boxes. They’re located conveniently just inside the
Farnsworth Room and at the Circulation Desk.

a delectable selection of books for

your reading pleasure
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