— Amy Fuller

Okay from my personal corner here and you know one is there are a number of books written by Michael pollen over the years and you know, I would recommend anything by Michael Paula. I think they're good reads and you know, they're insightful, you know, he talks about science and culture and society and you know other aspects of food, you know beyond cooking. And then also there are a few titles by a pair of authors. Karen Page and Andrew dornenburg, so page and dornenburg the flavor Bible as well as the vegetarian flavor Bible and others are penned by those two and they're good. They come from a restaurant background. And so they have that sort of an approach to some technical aspects of handling food and they can be very informative. If you want to sort of push your knowledge and your your skill set down a deeper path. Okay. I mean, otherwise, you know, what I would share is that Um because there's so many books out there and so many books published each year on some aspect of food and I I used the word food broadly here. Okay that I currently I encourage you to think about what aspect of food and it, you know could be an aspect of cooking of course like preservation or it could be history and culture or you know, something else about food that interests you and to just do a search and you know suit you come up with and check out some titles. I always reach for my local public library first before I buy anything and so I always suggest that for for you and other students, too. All right. Thank you. All right, and thank you Patrick for posting some links to Michael Pollan to Karen and Andrew and also Kenji Lopez, alt who is A favorite author of mine. He's with a serious eats web food blog and recommend checking that out.

https://michaelpollan.com/books/

https://karenandandrew.com/books/

http://www.kenjilopezalt.com/books