As I had my coffee, fruit, and bread this morning I was reading a fabulous book my daughter gave me for Christmas -- Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. Not so much a book to read, as to nibble.
You want to know the molecular structure of sugar, its history in diet, its role in the slave trade, the etymology of the name, its function in the body, how it is transformed by heat, etc. etc.? Mr. McGee has the answers. Milk, cheese, eggs, meat, fruits, veggies, legumes, nuts, seeds, breads, herbs, spices, coffee, tea, chocolate, wine. Stop! I'm stuffed.
A great smorgasbord of a book, jam packed with gastronomic delights -- including jam.