Salt
Pierre Laszlo
Hardback
Not Available
Culture of the Fork
Giovanni Rebora
Pasta
Silvano Serventi and 1 more
A Revolution in Eating
James McWilliams
Sacred Cow, Mad Cow
Madeleine Ferrières
Molecular Gastronomy
Hervé This
Food Is Culture
Massimo Montanari
Gastropolis
Annie Hauck-Lawson and 2 more
Eating History
Andrew F Smith
Cheese, Pears, & History in a Proverb
Massimo Montanari and 1 more
Food and Faith in Christian Culture
Ken (University of the Pacific) Albala
The Science of the Oven
Hervé (AgroParisTech) This
Paperback
Drinking History
Andrew F. Smith
The Secret Financial Life of Food
Kara Newman
Italian Identity in the Kitchen, or Food and the Nation
Religion, Food, and Eating in North America
Benjamin E. Zeller
The Insect Cookbook
Arnold van Huis and 2 more
American Academy of Religion
The Winemaker's Hand
Natalie Berkowitz
Andrew Smith
Creamy and Crunchy
Jon Krampner
Note-by-Note Cooking
Chop Suey, USA
Yong Chen
Let the Meatballs Rest
Nutritionism
Gyorgy Scrinis
Medieval Flavors
Another Person's Poison
Matthew Smith
Kosher USA
Roger (Hagley Museum and Library) Horowitz
Chow Chop Suey
Anne Mendelson
Garden Variety
John Hoenig
Medieval Tastes
Roger Horowitz
Cook, Taste, Learn
Guy Crosby
The Chile Pepper in China
Brian Russell Dott
Meals Matter
Michael Symons
Epistenology
Nicola (Associate Professor of Aesthetics and 3 more
The Terroir of Whiskey
Robert Arnold
Anxious Eaters
Janet Chrzan and 1 more
The Botany of Beer
Giuseppe Caruso
The Fulton Fish Market
Jonathan Rees
What We Eat
Pierre Singaravélou and 2 more
