Arts and Traditions of the Table: Perspectives on Culinary History
The Arts and Traditions of the Table: Perspectives on Culinary History book series by multiple authors includes books Mouthfeel: How Texture Makes Taste, Taste as Experience: The Philosophy and Aesthetics of Food, The Chile Pepper in China: A Cultural Biography, and several more. See the complete Arts and Traditions of the Table: Perspectives on Culinary History series book list in order, box sets or omnibus editions, and companion titles.
46 Books
Mouthfeel: How Texture Makes Taste
Klavs Styrb?k, Klavs Styrbæk, Ole G. Mouritsen, Klavs Styrbaek, Klavs Styrb?k
From $60.23
The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing
Giuseppe Caruso
From $18.19
The Insect Cookbook: Food for a Sustainable Planet
Henk van Gurp, Marcel Dicke, Arnold van Huis
From $65.38
Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
Giovanni Rebora
From $6.99
Gastropolis: Food and New York City (Arts and Traditions of the Table: Perspectives on Culinary History)
Jonathan Deutsch, Annie Hauck-Lawson
From $7.39
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food
Jon Krampner
From $5.59
British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table)
Colin Spencer
From $8.99
The Land of the Five Flavors: A Cultural History of Chinese Cuisine
Thomas O. Höllmann, Thomas O. Höllmann
From $42.00
Umami: Unlocking the Secrets of the Fifth Taste
Klavs Styrbaek, Klavs Styrb?k, Ole G. Mouritsen, Klavs Styrbæk
From $45.25
Drinking History: Fifteen Turning Points in the Making of American Beverages
Andrew F. Smith
From $5.39
Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History)
Madeleine Ferrieres, Jody Gladding
From $7.09
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