The Chile Pepper in China : A Cultural Biography
Brian R. Dott
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Molecular Gastronomy : Exploring the Science of Flavor
Herve (AgroParisTech) This
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Kitchen Mysteries : Revealing the Science of Cooking
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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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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Slow Food : The Case for Taste
Carlo Petrini
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Kitchen Mysteries : Revealing the Science of Cooking
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Note-by-Note Cooking : The Future of Food
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The Science of the Oven
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The Science of the Oven
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The Terroir of Whiskey : A Distiller's Journey Into the Flavor of Place
Rob Arnold
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Note-by-Note Cooking : The Future of Food
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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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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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Drinking History : Fifteen Turning Points in the Making of American Beverages
Andrew F. Smith
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Cheese, Pears, and History in a Proverb
Massimo Montanari
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The Secret Financial Life of Food : From Commodities Markets to Supermarkets
Kara Newman
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Creamy and Crunchy : An Informal History of Peanut Butter, the All-American Food
Jon Krampner
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The Winemaker's Hand : Conversations on Talent, Technique, and Terroir
Natalie Berkowitz
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