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Food History & Culinary Studies
"What Hervé This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology." — Albert Sonnenfeld
Cloth,
$22.95 / £15.95 216 pages
, October 2009
ISBN: 978-0-231-14706-4
Eating History: Thirty Turning Points in the Making of American Cuisine
Cloth,
$29.95 / £19.95 392 pages
, October 2009
ISBN: 978-0-231-14092-8
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Cloth,
$19.95 / £13.95 152 pages
, April 2009
ISBN: 978-0-231-14466-7
Food, Medicine, and the Quest for Good Health
Cloth,
$26.50 / £18.50 144 pages
, December 2008
ISBN: 978-0-231-13484-2
Gastropolis: Food and New York City
Paper,
$21.95 / £13.95 368 pages
ISBN: 978-0-231-13652-5
Cloth,
$29.95 / £19.95 368 pages
, November 2008
ISBN: 978-0-231-13653-2
Hog and Hominy: Soul Food from Africa to America
Paper,
$17.95 / £12.95 256 pages
ISBN: 978-0-231-14639-5
Cloth,
$24.95 / £16.95 256 pages
, October 2008
ISBN: 978-0-231-14638-8
Molecular Gastronomy: Exploring the Science of Flavor
Paper,
$16.95 / £11.95 392 pages
, August 2008
ISBN: 978-0-231-13313-5
Cloth,
$29.95 / £19.95 392 pages
ISBN: 978-0-231-13312-8
Kitchen Mysteries: Revealing the Science of Cooking
Paper,
$16.95 / £11.50 232 pages
ISBN: 978-0-231-14171-0
Cloth,
$22.95 / £15.95 232 pages
, November 2007
ISBN: 978-0-231-14170-3
Molecular Gastronomy: Exploring the Science of Flavor
Paper,
$16.95 / £11.95 392 pages
ISBN: 978-0-231-13313-5
Cloth,
$29.95 / £19.95 392 pages
, February 2006
ISBN: 978-0-231-13312-8