Here are 100 books that Delicious in Dungeon, Volume 1 fans have personally recommended if you like
Delicious in Dungeon, Volume 1.
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I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
This recent release is a deep dive for young readers into the history of popular desserts, from brownies to biscotti. The gorgeous colors and charming character design make Yummy a joy to page through, but it's a great way to introduce to kids that people are responsible for the foods that we love – and sometimes our favorite dishes were complete accidents!
2
authors picked
Yummy
as one of their favorite books, and they share
why you should read it.
This book is for kids age
8,
9,
10, and
11.
What is this book about?
Cake is delicious, and comics are awesome: this exciting nonfiction graphic novel for kids combines both! Explore the history of desserts through a fun adventure with facts, legends, and recipes for readers to try at home.
Have you ever wondered who first thought to freeze cream? Or when people began making sweet pastry shells to encase fruity fillings? Peri is excited to show you the delicious history of sweets while taking you around the world and back!
The team-up that made ice cream cones!
The mistake that made brownies!
Learn about and taste the true stories behind everyone’s favorite treats,…
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
Korean food has quickly become one of my favorite cuisines to make and enjoy, and I owe a lot to Ha's book for making that possible. This is an excellent visual guide for wannabe cooks who want to check how finely to chop their ingredients or identify unfamiliar vegetables at the store – and Ha's beautiful art showcases the bright, inviting colors of Korean banchan while making it personal to her own journey with the dishes.
New York Times bestseller • A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.
Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.
In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and…
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
A manga artist from Hokkaido, Japan's breadbasket, Arakawa's series about a burnt-out city kid enrolling in an agricultural high school on a whim is a hilarious, unrestrained crash course on what it takes to grow our food and get it to the table. If you love the tropes and beats of a high school story but from the nuanced perspective of an author well-acquainted with backbreaking chores, unglamorous farm life, and razor-thin margins for error, Silver Spoon is the series for you.
Yuugo Hachiken flees the
hustle and bustle of city life to enroll at Oezo Agricultural High School. At
first he's just trying to outrun his problems, but instead he finds a place for
himself in this quaint rural community. Between the classrooms and cowpatties,
the boy becomes a man.
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
Hanawalt's trademark watercolor style is a perfect match for rendering food, especially her whimsical observations. Whether it's an illustrated taxonomy of NYC street food or a page dedicated to her anxious “incorrect” opinions on how she likes her eggs, the vibrant shapes and colors invite you to stop and think about your usual meals in an offbeat way.
Lisa Hanawalt's debut graphic novel, My Dirty Dumb Eyes, achieved instant and widespread acclaim: reviews in the New York Times and NPR, Best of Year nods from the Washington Post and USA Today, and praise from comedians like Patton Oswalt and Kristen Schaal. Her designs define the look of the wildly popular Netflix animated series Bojack Horseman. Her culinary-focused comics and illustrated essays in Lucky Peach magazine won her a James Beard Award. Now, Hot Dog Taste,collects Hanawalt's devastatingly funny comics, gorgeous art, and screwball lists as she tucks into the pomposities of the foodie subculture. Hanawalt dismantles the notion…
I am fascinated with the relationship between our individual behaviors and the social structures and institutions in which we live—and how these influence each over time. I think this sort of understanding is important if we want to consider the kind of world we want to live in, and how we might get there from where we are. I take insights from many disciplines, from physics and biology to the cognitive and social sciences, from philosophy and art to mathematics and engineering. I am currently a professor of cognitive and information sciences at the University of California, Merced, and an external professor at the Santa Fe Institute.
I have always been fascinated by how people join and leave groups.
What are the benefits of joining a particular group? Which group should I join? What happens if someone wants to join a group, but its current members don’t want them to? I once thought such questions were merely qualitative, and when I was a graduate student I thought I’d be the first to tackle them quantitatively.
I was humbled when I stumbled upon this book, written years earlier, in which two behavioral ecologists review game theoretic models that address questions of just this sort, starting simple, and building up models of increasing nuance and complexity. I think anyone interested in the dynamics of group formation in humans or other animals should read this book.
Although there is extensive literature in the field of behavioral ecology that attempts to explain foraging of individuals, social foraging--the ways in which animals search and compete for food in groups--has been relatively neglected. This book redresses that situation by providing both a synthesis of the existing literature and a new theory of social foraging. Giraldeau and Caraco develop models informed by game theory that offer a new framework for analysis. Social Foraging Theory contains the most comprehensive theoretical approach to its subject, coupled with quantitative methods that will underpin future work in the field. The new models and approaches…
Miko and Jenne are librarians who love to eat. Their love of classic children’s literature led them to start their 36 Eggs blog, where they recreate foods and experiences from their favorite books. In 2019, they published the Little Women Cookbook, which required extensive research into the food of the Victorian era.
Of the many reference resources we encountered in the midst of our obsessive research for our Little Women Cookbook, this one was a favorite (along with the incomparable YHF). It’s just so satisfying to find the perfect book for a project, isn’t it? When we first started out, we thought, “We’d be so lucky to find anything about food from the Civil War era that doesn’t focus on soldiers’ rations, rich people, or the South — especially if it touches on the role of women in everyday culinary culture.” And as if our local university library were a magical genie who heard my wish, there this book was.
In Food in the Civil War Era: The North, editor Helen Zoe Veit provides a bit of background so you can understand the trends behind five Civil War-era cookbooks. Her engaging commentary made this one a surprisingly quick read.…
Cookbooks offer a unique and valuable way to examine American life. Their lessons, however, are not always obvious. Direct references to the American Civil War were rare in cookbooks, even in those published right in the middle of it. In part, this is a reminder that lives went on and that dinner still appeared on most tables most nights, no matter how much the world was changing outside. But people accustomed to thinking of cookbooks as a source for recipes, and not much else, can be surprised by how much information they can reveal about the daily lives and ways…
I love a good pun and have written a joke book all about food called Lettuce Laugh. I think food is relatable to kids and they can put themselves in the food’s shoes and learn about friendship and being true to themselves through talking food characters. Humor plays a big part in the books I recommended, but it’s a great way to deliver a lasting message. Another book I wrote is also about food - Jalapeño Bagels, but unlike Bagel In Love, these bagels don’t talk! I love Bagel In Love so much I had a dress made with some of the characters embroidered on it.
Written in rhyme, this story is about a pancake and French toast that are going stale. They look for a way to refresh themselves and instead turn into baby versions. Josh Funk has set up a funny foodie world. Check out the first book, too, Lady Pancake & Sir French Toast. If you like these food puns, you’ll love the puns in Bagel In Love!
Lady Pancake and Sir French Toast worry that they're going stale, so they visit Professor Biscotti's lab to try a new despoiling procedure. But instead of beautifying them, Professor Biscotti's faulty gadget transforms them into toddlers!
Scared in the presence of the now gargantuan-looking Baron von Waffle, the mini breakfast foods take off on an adventure in the fridge, visiting everywhere from the Bran Canyon to Limes Square.
Will Baron von Waffle and Professor Biscotti figure out a way to turn them back into a grown Lady and Sir, or will they stay short & sweet forever?
Food and architecture have been dual passions in my life for as long as I can remember. My grandparents had a hotel in Bournemouth, and I can still recall my fascination with the way everything changed as I passed through the green baize doors between the service areas and the public rooms. I became an architect, but food was always there in the background, and much later, I realised how I could bring the two together in order to describe the world in a completely new way. This led to my first book, Hungry City,and its follow-upSitopia,both of which have changed the way I see the world.
This was the first book I read when I started researching my first book, and it turned out to be a very lucky choice, since it opened my eyes more than any other book to the power of food to shape our cultures and customs and ways of seeing the world.
It describes in fascinating detail how European food cultures developed according to landscape and climate, and how various differences – such as the Mediterranean propensity to eat lots of vegetables and drink wine in moderation, compared with the northern tendency to eat lots of meat and get drunk on beer or spirits – not only endure today, but continue to shape the way we live, behave and see ourselves and others.
This book is about the history of food in Europe and the part it has played in the evolution of the European cultures over two millennia. It has been a driving force in national and imperial ambition, the manner of its production and consumption a means by which the identity and status of regions, classes and individuals have been and still are expressed. In this wide--ranging exploration of its history the author weaves deftly between the classes, regions and nations of Europe, between the habits of late antiquity and the problems of modernity. He examines the interlinked evolutions of consumption,…
My twin passions in life have always been food and writing. While I chose poetry and creative writing as my primary fields of expertise, my ten-plus years of working in restaurants are just as important to who I am. I’m hungry for food writing that takes a more literary or creative approach. Cooking is a highly creative and meaningful act, and I love to see writing that aspires to do for the reader what the dedicated cook does for the eater: to nourish not only the body but the more metaphysical elements of our being, which is to say, our hearts, and maybe even our souls.
I absolutely love it when poetry and food get down together at the table. In discussions of food writing, poetry is almost always left out of the conversation; this collection of poems spanning from Rumi to Joy Harjo seeks to correct that unfortunate omission.
Young’s organization for the book works almost like a carefully composed tasting menu: arranged by season, the poems begin by whetting the appetite, then gradually progress into meatier fare. Keep this cornucopia of foodie verses handy in the kitchen; it’s the secret seasoning you never knew you needed.
Food and poetry: in so many ways, a natural pairing, from prayers over bread to street vendor songs. Poetry is said to feed the soul, each poem a delicious morsel. When read aloud, the best poems provide a particular joy for the mouth. Poems about food make these satisfactions explicit and complete.
Of course, pages can and have been filled about food's elemental pleasures. And we all know food is more than food: it's identity and culture. Our days are marked by meals; our seasons are marked by celebrations. We plant in spring; harvest in fall. We labor over hot…
I’ve been enthralled with history since childhood thanks to my late father, a college professor with a passion for the past. Our house was always filled with history books of all types and my father was a veritable encyclopedia who enjoyed answering my questions. When I became a crime reporter in the early 2000s, my predilection for history merged with my interest in crime and I ended up writing four books centered around historical crimes ranging in time from the 1700s to the 1960s.
In The Poison Squad, Deborah Blum explores the era in American history before food and drugs were regulated, a wild time indeed when many patent medicines contained not only morphine or cocaine but a plethora of poisonous substances that killed many users.
Even worse, unregulated candy containing adulterated ingredients led to many children’s deaths. Blum not only does a wonderful job breaking down the science and politics involved in this fascinating story but gives a vivid picture of the late 19th century and early 20th in the U.S.
Today, when many are calling for deregulation, The Poison Squad is even more relevant.
The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad.
From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change
By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was…
