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Arts and Traditions of the Table: Perspectives on Culinary History

Columbia University Press

National Academies Press

Listing elements from  625  to  636  to  42  elements

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The Kitchen as Laboratory
The Kitchen as Laboratory Vega, César; Ubbink, Job; van der Linden, Erik...
Creamy and Crunchy
Creamy and Crunchy Krampner, Jon
Drinking History
Drinking History Smith, Andrew
Let the Meatballs Rest
Let the Meatballs Rest Montanari, Massimo; Brombert, Beth Archer...
The Secret Financial Life of Food
The Secret Financial Life of Food Newman, Kara
Italian Identity in the Kitchen, or Food and the Nation
Italian Identity in the Kitchen, or Food and the Nation Montanari, Massimo; Brombert, Beth Archer...
Nutritionism
Nutritionism Scrinis, Gyorgy
Religion, Food, and Eating in North America
Religion, Food, and Eating in North America Zeller, Benjamin; Dallam, Marie; Neilson, Reid; Rubel, Nora L; Finch, Martha...
The Insect Cookbook
The Insect Cookbook van Huis, Arnold; van Gurp, Henk; Dicke, Marcel; Takken-Kaminker, Françoise; Blumenfeld-Schaap, Diane...
The Land of the Five Flavors
The Land of the Five Flavors Höllmann, Thomas O.; Margolis, Karen...
Chop Suey, USA
Chop Suey, USA Chen, Yong
Note-by-Note Cooking
Note-by-Note Cooking This, Hervé; DeBevoise, Malcolm...

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