The Land of the Five Flavors: A Cultural History of Chinese Cuisine
Thomas O. Höllmann

Cloth, $30.00 / £20.50 304 pages , December 2013
ISBN: 978-0-231-16186-2

Fashioning Appetite: Restaurants and the Making of Modern Identity
Joanne Finkelstein

Cloth, $35.00 224 pages , October 2013
ISBN: 978-0-231-16796-3

Italian Identity in the Kitchen, or Food and the Nation
Massimo Montanari

Cloth, $26.50 / £18.50 128 pages , July 2013
ISBN: 978-0-231-16084-1

Nutritionism: The Science and Politics of Dietary Advice
Gyorgy Scrinis

Cloth, $32.95 / £22.95 368 pages , June 2013
ISBN: 978-0-231-15656-1

Drinking History: Fifteen Turning Points in the Making of American Beverages
Andrew F. Smith

Cloth, $29.95 / £19.95 336 pages , December 2012
ISBN: 978-0-231-15116-0

Let the Meatballs Rest: And Other Stories About Food and Culture
Massimo Montanari; Translated by Beth A. Brombert

Cloth, $26.50 / £18.50 192 pages , December 2012
ISBN: 978-0-231-15732-2

The Secret Financial Life of Food: From Commodities Markets to Supermarkets
Kara Newman

Cloth, $26.95 / £18.95 208 pages , December 2012
ISBN: 978-0-231-15670-7

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food
Jon Krampner

Cloth, $27.95 / £19.95 320 pages , November 2012
ISBN: 978-0-231-16232-6

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
Edited by César Vega, Job Ubbink, and Erik van der Linden

Paper, $19.95 / £13.95 336 pages
ISBN: 978-0-231-15345-4

Cloth, $29.95 / £19.95 336 pages , January 2012
ISBN: 978-0-231-15344-7

Food and Faith in Christian Culture
Edited by Ken Albala and Trudy Eden

Paper, $28.00 / £19.50 280 pages
ISBN: 978-0-231-14997-6

Cloth, $85.00 / £58.50 280 pages , December 2011
ISBN: 978-0-231-14996-9