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

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, $26.50 / £18.50 280 pages
ISBN: 978-0-231-14997-6

Cloth, $79.50 / £55.00 280 pages , December 2011
ISBN: 978-0-231-14996-9

Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Gordon M. Shepherd

Cloth, $24.95 / £16.95 288 pages , December 2011
ISBN: 978-0-231-15910-4

Craving Earth: Understanding Pica--the Urge to Eat Clay, Starch, Ice, and Chalk
Sera Young

Paper, $22.50 / £15.50 240 pages
ISBN: 978-0-231-14609-8

Cloth, $29.50 / £19.50 240 pages , February 2011
ISBN: 978-0-231-14608-1

Cheese, Pears, and History in a Proverb
Massimo Montanari

Paper, $19.50 / £13.50 128 pages
ISBN: 978-0-231-15251-8

Cloth, $26.50 / £18.50 128 pages , August 2010
ISBN: 978-0-231-15250-1

Pomodoro!: A History of the Tomato in Italy
David Gentilcore

Cloth, $26.95 / £18.95 272 pages , June 2010
ISBN: 978-0-231-15206-8

Eating History: Thirty Turning Points in the Making of American Cuisine
Andrew F. Smith

Paper, $19.95 / £13.95 392 pages
ISBN: 978-0-231-14093-5

Cloth, $29.95 / £19.95 392 pages , September 2009
ISBN: 978-0-231-14092-8

The Science of the Oven
Hervé This

Paper, $16.95 / £11.50 216 pages
ISBN: 978-0-231-14707-1

Cloth, $22.95 / £15.95 216 pages , August 2009
ISBN: 978-0-231-14706-4

Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Hervé This; Translated by Malcolm DeBevoise

Paper, $14.95 / £9.95 152 pages
ISBN: 978-0-231-14467-4

Cloth, $19.95 / £13.95 152 pages , March 2009
ISBN: 978-0-231-14466-7

Food, Medicine, and the Quest for Good Health
Nancy N. Chen

Cloth, $26.50 / £18.50 144 pages , December 2008
ISBN: 978-0-231-13484-2