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Arts and Traditions of the Table: Perspectives on Culinary History

Authors: Massimo Montanari, Hervé This, Andrew F. Smith, Klavs Styrb?k, Ole G. Mouritsen

The Arts and Traditions of the Table: Perspectives on Culinary History book series by multiple authors includes books Identità italiana in cucina, Mouthfeel: How Texture Makes Taste, Taste as Experience: The Philosophy and Aesthetics of Food, and several more. See the complete Arts and Traditions of the Table: Perspectives on Culinary History series book list in order, box sets or omnibus editions, and companion titles.

46 Books

Identità italiana in cucina

Massimo Montanari, E.J. Koh

From $40.59

Mouthfeel: How Texture Makes Taste

Klavs Styrb?k, Klavs Styrbæk, Ole G. Mouritsen, Klavs Styrbaek, Klavs Styrb?k

From $50.19

Taste as Experience: The Philosophy and Aesthetics of Food

Nicola Perullo

From $39.08

The Chile Pepper in China: A Cultural Biography

Brian R Dott, Brian R. Dott

From $32.00

Meals Matter: A Radical Economics Through Gastronomy

Michael Symons

From $45.23

Epistenology: Wine as Experience

Nicola Perullo

From $34.37

Casseroles & éprouvettes

Hervé This

From $6.79

Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History)

Hervé This

From $5.09

A Revolution in Eating: How the Quest for Food Shaped America

James McWilliams

From $6.29

Slow Food: The Case for Taste

Carlo Petrini

From $4.69

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

From $8.69

The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing

Giuseppe Caruso

From $27.17

Hog and Hominy: Soul Food from Africa to America

Frederick Douglass Opie

From $9.99

Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)

Andrew F. Smith

From $5.39

Italian Cuisine: A Cultural History

Alberto Capatti, Massimo Montanari

From $26.99

Pasta

Silvano Serventi, Françoise Sabban, Françoise Sabban

From $5.99

De la science aux fourneaux

Hervé This

From $5.39

British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table)

Colin Spencer

From $73.59

The Insect Cookbook: Food for a Sustainable Planet

Henk van Gurp, Marcel Dicke, Arnold van Huis

From $65.38

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

Giovanni Rebora

From $7.69

Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)

Jonathan Deutsch, Annie Hauck-Lawson

From $7.29

Salt: Grain of Life

Pierre Laszlo

From $4.99

Kosher USA: How Coke Became Kosher and Other Tales of Modern Food

Roger Horowitz

From $37.00

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

Jon Krampner

From $5.59

Chop Suey, USA: The Story of Chinese Food in America

Yong Chen

From $6.19

Nutritionism: The Science and Politics of Dietary Advice

Gyorgy Scrinis

From $18.79

French Gastronomy

Jean-Robert Pitte

From $40.00

Cheese, Pears, and History in a Proverb

Massimo Montanari

From $9.19

Another Person’s Poison: A History of Food Allergy

Matthew Smith

From $5.49

The Terroir of Whiskey: A Distiller's Journey Into the Flavor of Place

Rob Arnold

From $16.21

Medieval Tastes: Food, Cooking, and the Table

Massimo Montanari

From $28.00

Chow Chop Suey: Food and the Chinese American Journey

Anne Mendelson

From $5.79

Il cibo come cultura

Massimo Montanari

From $22.79

Pomodoro!: A History of the Tomato in Italy

David Gentilcore

From $19.19

Umami: Unlocking the Secrets of the Fifth Taste

Klavs Styrbaek, Klavs Styrb?k, Ole G. Mouritsen, Klavs Styrbæk

From $45.25

Let the Meatballs Rest: And Other Stories about Food and Culture

Massimo Montanari

From $6.99

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Thomas O. Höllmann

From $42.00

Note-By-Note Cooking: The Future of Food

Hervé This

From $9.79

Drinking History: Fifteen Turning Points in the Making of American Beverages

Andrew F. Smith

From $5.79

The Winemaker's Hand: Conversations on Talent, Technique, and Terroir

Natalie Berkowitz

From $5.59

Food & Faith in Christian Culture

Ken Albala

From $43.79

Religion, Food, and Eating in North America

From $11.49

Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History)

Madeleine Ferrieres, Jody Gladding

From $7.19

Garden Variety: The American Tomato from Corporate to Heirloom

John Hoenig

From $6.29

Fashioning Appetite: Restaurants and the Making of Modern Identity

Joanne Finkelstein

From $37.91

The Secret Financial Life of Food: From Commodities Markets to Supermarkets

Kara Newman

From $5.59

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Arts and Traditions of the Table: Perspectives on Culinary History

Identità italiana in cucina

Mouthfeel: How Texture Makes Taste

Taste as Experience: The Philosophy and Aesthetics of Food

The Chile Pepper in China: A Cultural Biography

Meals Matter: A Radical Economics Through Gastronomy

Epistenology: Wine as Experience

Casseroles & éprouvettes

Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History)

A Revolution in Eating: How the Quest for Food Shaped America

Slow Food: The Case for Taste

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing

Hog and Hominy: Soul Food from Africa to America

Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)

Italian Cuisine: A Cultural History

Pasta

De la science aux fourneaux

British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table)

The Insect Cookbook: Food for a Sustainable Planet

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)

Salt: Grain of Life

Kosher USA: How Coke Became Kosher and Other Tales of Modern Food

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

Chop Suey, USA: The Story of Chinese Food in America

Nutritionism: The Science and Politics of Dietary Advice

French Gastronomy

Cheese, Pears, and History in a Proverb

Another Person’s Poison: A History of Food Allergy

The Terroir of Whiskey: A Distiller's Journey Into the Flavor of Place

Medieval Tastes: Food, Cooking, and the Table

Chow Chop Suey: Food and the Chinese American Journey

Il cibo come cultura

Pomodoro!: A History of the Tomato in Italy

Umami: Unlocking the Secrets of the Fifth Taste

Let the Meatballs Rest: And Other Stories about Food and Culture

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Note-By-Note Cooking: The Future of Food

Drinking History: Fifteen Turning Points in the Making of American Beverages

The Winemaker's Hand: Conversations on Talent, Technique, and Terroir

Food & Faith in Christian Culture

Religion, Food, and Eating in North America

Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History)

Garden Variety: The American Tomato from Corporate to Heirloom

Fashioning Appetite: Restaurants and the Making of Modern Identity

The Secret Financial Life of Food: From Commodities Markets to Supermarkets

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