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Arts and Traditions of the Table: Perspectives on Culinary History

Columbia University Press

National Endowment for the Humanities/Andrew W. Mellon Foundation Humanities Open Book Program

Listing elements from  13  to  24  to  42  elements

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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...
The Winemaker
The Winemaker's Hand Berkowitz, Natalie
Umami
Umami Mouritsen, Ole; Styrbæk, Klavs; Drotner Mouritsen, Jonas; Johansen, Mariela...
Another Person’s Poison
Another Person’s Poison Smith, Matthew
Medieval Tastes
Medieval Tastes Montanari, Massimo; Brombert, Beth Archer...
Kosher USA
Kosher USA Horowitz, Roger
Taste as Experience
Taste as Experience Perullo, Nicola; Montanari, Massimo...
Chow Chop Suey
Chow Chop Suey Mendelson, Anne

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