The Chile Pepper in China : A Cultural Biography
Brian R. Dott
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Medieval Tastes : Food, Cooking, and the Table
Massimo Montanari
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Spoiled : The Myth of Milk as Superfood
Anne Mendelson
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Cook, Taste, Learn : How the Evolution of Science Transformed the Art of Cooking
Guy, Ph.D Crosby
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The Fulton Fish Market : A History
Jonathan H. Rees
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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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Slow Food : The Case for Taste
Carlo Petrini
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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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Chop Suey, USA : The Story of Chinese Food in America
Yong Chen
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The Land of the Five Flavors : A Cultural History of Chinese Cuisine
Thomas O. Hollmann
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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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Let the Meatballs Rest : And Other Stories About Food and Culture
Massimo Montanari
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Italian Identity in the Kitchen, or Food and the Nation
Massimo Montanari
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Medieval Tastes : Food, Cooking, and the Table
Massimo Montanari
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Pasta : The Story of a Universal Food
Silvano Serventi
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French Gastronomy : The History and Geography of a Passion
Jean-Robert Pitte
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A Revolution in Eating : How the Quest for Food Shaped America
James McWilliams
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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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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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Eating History : Thirty Turning Points in the Making of American Cuisine
Andrew F Smith
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