Arts and Traditions of the Table: Perspectives on Culinary History – serie

Molecular Gastronomy

Exploring the Science of Flavor

Molecular Gastronomy

Exploring the Science of Flavor

Culture of the Fork

A Brief History of Everyday Food and Haute Cuisine in Europe

Salt

Grain of Life

Italian Cuisine

A Cultural History

French Gastronomy

The History and Geography of a Passion

Pasta

The Story of a Universal Food

Slow Food

The Case for Taste

Slow Food

The Case for Taste

Revolution in Eating

How the Quest for Food Shaped America

Revolution in Eating

How the Quest for Food Shaped America

British Food

An Extraordinary Thousand Years of History

Sacred Cow, Mad Cow

A History of Food Fears

Gastropolis

Food and New York City

Gastropolis

Food and New York City

Eating History

Thirty Turning Points in the Making of American Cuisine

Eating History

Thirty Turning Points in the Making of American Cuisine

Kitchen Mysteries

Revealing the Science of Cooking

Kitchen Mysteries

Revealing the Science of Cooking

Hog and Hominy

Soul Food from Africa to America

Hog and Hominy

Soul Food from Africa to America

Science of the Oven

Food and Faith in Christian Culture

Food and Faith in Christian Culture

Drinking History

Fifteen Turning Points in the Making of American Beverages

Drinking History

Fifteen Turning Points in the Making of American Beverages

Pomodoro!

A History of the Tomato in Italy

Kitchen as Laboratory

Reflections on the Science of Food and Cooking

Kitchen as Laboratory

Reflections on the Science of Food and Cooking