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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The Terroir of Whiskey : A Distiller's Journey Into the Flavor of Place
Rob Arnold
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Epistenology : Wine as Experience
Nicola (Associate Professor of Aesthetics, Food Philosophy, a Perullo
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Anxious Eaters : Why We Fall for Fad Diets
Janet Chrzan
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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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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Kosher USA : How Coke Became Kosher and Other Tales of Modern Food
Roger (Hagley Museum and Library) Horowitz
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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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Note-by-Note Cooking : The Future of Food
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Medieval Tastes : Food, Cooking, and the Table
Massimo Montanari
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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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