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

47 Works Popularity 6,109 (1,959 Members) 3,298 Books 37 Reviews ½ 3.5
TitlePublication
And Called It Macaroni: Eating, Writing, Becoming American by Rafia Zafar 1 copy
Another Person's Poison: A History of Food Allergy by Matthew Smith 67 copies
Anxious Eaters: Why We Fall for Fad Diets by Janet Chrzan 9 copies
British Food: An Extraordinary Thousand Years of History by Colin Spencer 114 copies
Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This 85 copies
Cheese, Pears, & History in a Proverb by Massimo Montanari 49 copies
Chop Suey, USA: The Story of Chinese Food in America by Yong Chen 41 copies, 1 review
Chow Chop Suey: Food and the Chinese American Journey by Anne Mendelson 26 copies, 1 review
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food by Jon Krampner 71 copies, 3 reviews
Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe by Giovanni Rebora 101 copies
Drinking History: Fifteen Turning Points in the Making of American Beverages by Andrew F. Smith 32 copies
Eating History: Thirty Turning Points in the Making of American Cuisine by Andrew F. Smith 82 copies, 3 reviews
Epistenology: Wine as Experience by Nicola Perullo 7 copies
Fashioning Appetite: Restaurants and the Making of Modern Identity by Joanne Finkelstein 8 copies
Food and Faith in Christian Culture by Ken Albala 32 copies
Food Is Culture by Massimo Montanari 109 copies
French gastronomy : the history and geography of a passion by Jean-Robert Pitte 59 copies
The Fulton Fish Market: A History by Jonathan H. Rees 2 copies
Gastronativism: Food, Identity, Politics by Fabio Parasecoli 22 copies, 2 reviews
Gastropolis: Food & New York City by Annie Hauck-Lawson 58 copies
Hog and Hominy: Soul Food from Africa to America by Frederick Douglass Opie 77 copies
The Insect Cookbook: Food for a Sustainable Planet by Arnold van Huis 20 copies
Italian Cuisine: A Cultural History by Alberto Capatti 138 copies
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by César Vega 98 copies, 1 review
Kitchen Mysteries: Revealing the Science of Cooking by Hervé This 330 copies, 3 reviews
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food by Roger Horowitz 61 copies, 1 review
The Land of the Five Flavors: A Cultural History of Chinese Cuisine by Thomas O. Höllmann 42 copies, 3 reviews
Let the Meatballs Rest: And Other Stories About Food and Culture by Massimo Montanari 48 copies, 1 review
Meals Matter: A Radical Economics Through Gastronomy by Michael Symon 7 copies
Medieval Tastes: Food, Cooking, and the Table by Massimo Montanari 64 copies, 1 review
Molecular Gastronomy: Exploring the Science of Flavor by Hervé This 565 copies, 5 reviews
Mouthfeel: How Texture Makes Taste by Ole Mouritsen 42 copies, 1 review
Note-by-note cooking : the future of food by Hervé This 30 copies
Nutritionism: The Science and Politics of Dietary Advice by Gyorgy Scrinis 28 copies
Pasta: The Story of a Universal Food by Silvano Serventi 70 copies
Pomodoro!: A History of the Tomato in Italy by David Gentilcore 44 copies
Religion, Food, and Eating in North America by Benjamin E. Zeller 12 copies, 1 review
A revolution in eating : how the quest for food shaped America by James E. McWilliams 118 copies, 3 reviews
Sacred Cow, Mad Cow: A History of Food Fears by Madeleine Ferrières 46 copies, 1 review
Salt: Grain of Life by Pierre Laszlo 83 copies, 1 review
The science of the oven by Hervé This 102 copies, 1 review
The Secret Financial Life of Food: From Commodities Markets to Supermarkets by Kara Newman 31 copies
Slow Food: The Case for Taste by Carlo Petrini 167 copies, 1 review
Spoiled: The Myth of Milk as Superfood by Anne Mendelson 13 copies
Taste as Experience: The Philosophy and Aesthetics of Food by Nicola Perullo 20 copies, 1 review
Umami: Unlocking the Secrets of the Fifth Taste by Ole Mouritsen 44 copies, 2 reviews
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir by Natalie Berkowitz 10 copies

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Series contents: http://www.degruyter.com/view/serial/463796 (English, Unclassified)

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