Series: Arts and Traditions of the Table: Perspectives on Culinary History

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Works (17)

TitlesOrder
British Food: An Extraordinary Thousand Years of History by Colin Spencer
Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This
Culture of the Fork by Giovanni Rebora
Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) by Andrew F. Smith
Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) by Massimo Montanari
French Gastronomy by Jean-Robert Pitte
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History) by Annie Hauck-Lawson
Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) by Frederick Douglass Opie
Italian Cuisine: A Cultural History (Arts and Traditions of the Table: Perspectives on Culinary History) by Alberto Capatti
Kitchen Mysteries: Revealing the Science of Cooking by Hervé This
Pasta by Silvano Serventi
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History) by David Gentilcore
A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table) by James E. McWilliams
Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History) by Madeleine Ferrieres
Salt: Grain of Life by Pierre Laszlo
The science of the oven by Hervé This
Slow Food: The Case for Taste by Carlo Petrini

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