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Food History & Culinary Studies

44 matching books found, displaying 1-10
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Chop Suey, USA: The Story of Chinese Food in America
Yong Chen

Cloth, $35.00 / £24.00 312 pages , October 2014
ISBN: 978-0-231-16892-2


Note-by-Note Cooking: The Future of Food
Hervé This

Cloth, $24.95 / £16.95 272 pages , October 2014
ISBN: 978-0-231-16486-3


Umami: Unlocking the Secrets of the Fifth Taste
Ole G. Mouritsen and Klavs Styrbæk

Cloth, $34.95 / £23.95 280 pages , June 2014
ISBN: 978-0-231-16890-8


The Winemaker's Hand: Conversations on Talent, Technique, and Terroir
Natalie Berkowitz

Cloth, $27.95 / £19.95 336 pages , June 2014
ISBN: 978-0-231-16756-7


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

Cloth, $35.00 224 pages , May 2014
ISBN: 978-0-231-16796-3


Religion, Food, and Eating in North America
Edited by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson, and Nora L. Rubel

Paper, $35.00 / £24.00 376 pages
ISBN: 978-0-231-16031-5


Cloth, $105.00 / £72.50 376 pages , March 2014
ISBN: 978-0-231-16030-8


The Insect Cookbook: Food for a Sustainable Planet
Arnold van Huis, Henk van Gurp, and Marcel Dicke

Cloth, $27.95 / £19.95 216 pages , March 2014
ISBN: 978-0-231-16684-3


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

Cloth, $35.00 / £24.00 216 pages , November 2013
ISBN: 978-0-231-16186-2


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

Paper, $22.95 / £15.95 368 pages
ISBN: 978-0-231-15657-8


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


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