Gastropolis: Food and New York City
Gastropolis: Food and New York City
By Annie Hauck-Lawson, Jonathan Deutsch
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Mouthfeel: How Texture Makes Taste
Mouthfeel: How Texture Makes Taste
By Ole Mouritsen, Klavs Styrbæk
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
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Nutritionism: The Science and Politics of Dietary Advice
Nutritionism: The Science and Politics of Dietary Advice
By Gyorgy Scrinis
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Medieval Tastes: Food, Cooking, and the Table
Medieval Tastes: Food, Cooking, and the Table
By Massimo Montanari
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Eating History: 30 Turning Points in the Making of American Cuisine
Eating History: 30 Turning Points in the Making of American Cuisine
By Andrew Smith
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Chop Suey, USA: The Story of Chinese Food in America
Chop Suey, USA: The Story of Chinese Food in America
By Yong Chen
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Slow Food: The Case for Taste
Slow Food: The Case for Taste
By Carlo Petrini
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Hog and Hominy: Soul Food from Africa to America
Hog and Hominy: Soul Food from Africa to America
By Frederick Opie
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French Gastronomy: The History and Geography of a Passion
French Gastronomy: The History and Geography of a Passion
By Jean-Robert Pitte
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Kitchen Mysteries: Revealing the Science of Cooking
Kitchen Mysteries: Revealing the Science of Cooking
By Hervé This
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Revolution in Eating: How the Quest for Food Shaped America
Revolution in Eating: How the Quest for Food Shaped America
By James McWilliams
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