Humanities Montana created a Key Ingredients reading and discussion series in 2006. Some of the selections were pretty specific to our state/region, but others would work well anywhere.
Crescent by Diana Abu-Jaber
How to Cook a Wolf by M.F.K. Fisher
The Raw and the Cooked by Jim Harrison
Feasting and Fasting with Lewis & Clark: A Food and Social History of the Early 1800s by Leandra Zim Holland (Hey, it was 2006!)
Staying Home: Reflections on Food, Farming and Place edited by Kristi Johnson
A Taste of Heritage: Crow Indian Recipes and Herbal Medicines by Alma Hogan Snell
Winter Wheat by Mildred Walker
I would highly recommend Abu-Jaber, Fisher, Harrison, and Walker. Also, My Year in Meats is a terrific novel, and full of discussion possibilities. We didn't use it here in Montana because it is so relentlessly anti-meat. This is cattle country.
I know that other councils have created their own series for Key Ingredients. Might be a good question for Humtalk2
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