Italian Cuisine : A Cultural History
Alberto Capatti
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The Botany of Beer : An Illustrated Guide to More Than 500 Plants Used in Brewing
Giuseppe Caruso
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Spoiled : The Myth of Milk as Superfood
Anne Mendelson
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Molecular Gastronomy : Exploring the Science of Flavor
Herve (AgroParisTech) This
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Kosher USA : How Coke Became Kosher and Other Tales of Modern Food
Roger (Hagley Museum and Library) Horowitz
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Kitchen Mysteries : Revealing the Science of Cooking
Herve This
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Food Is Culture
Massimo Montanari
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The Insect Cookbook : Food for a Sustainable Planet
Arnold van Huis
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Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe
Giovanni Rebora
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Meals Matter : A Radical Economics Through Gastronomy
Michael Symons
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Salt : Grain of Life
Pierre Laszlo
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Italian Identity in the Kitchen, or Food and the Nation
Massimo Montanari
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Pasta : The Story of a Universal Food
Silvano Serventi
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Nutritionism : The Science and Politics of Dietary Advice
Gyorgy (Honorary Fellow, University of Melbourne) Scrinis
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Another Person’s Poison : A History of Food Allergy
Matthew Smith
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The Winemaker's Hand : Conversations on Talent, Technique, and Terroir
Natalie Berkowitz
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French Gastronomy : The History and Geography of a Passion
Jean-Robert Pitte
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Slow Food : The Case for Taste
Carlo Petrini
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A Revolution in Eating : How the Quest for Food Shaped America
James McWilliams
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Gastropolis : Food and New York City
Annie Hauck-Lawson
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Eating History : Thirty Turning Points in the Making of American Cuisine
Andrew F Smith
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Hog and Hominy : Soul Food from Africa to America
Frederick Douglass Opie
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