CollanaArts and Traditions of the Table: Perspectives on Culinary History

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Another Person's Poison: A History of Food Allergy di Matthew Smith 51 copie
British Food: An Extraordinary Thousand Years of History di Colin Spencer 100 copie
Building a Meal: From Molecular Gastronomy to Culinary Constructivism di Hervé This 77 copie
Il formaggio con le pere. La storia di un proverbio di Massimo Montanari 45 copie
Chop Suey, USA: The Story of Chinese Food in America (Arts and Traditions of the Table: Perspectives on Culinary History) di Yong Chen 36 copie, 2 recensioni
Il cibo come cultura di Massimo Montanari 98 copie
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food (Arts and Traditions of the Table: Perspectives on Culinary History) di Jon Krampner 61 copie, 3 recensioni
Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History) di Roger Horowitz 49 copie, 2 recensioni
La civilta della forchetta: storie di cibi e di cucina di Giovanni Rebora 93 copie
Drinking History: Fifteen Turning Points in the Making of American Beverages (Arts and Traditions of the Table: Perspectives on Culinary History) di Andrew F. Smith 27 copie
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir (Arts and Traditions of the Table: Perspectives on Culinary History) di Natalie Berkowitz 7 copie
Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History) di Andrew F. Smith 74 copie, 3 recensioni
Fashioning Appetite: Restaurants and the Making of Modern Identity (Arts and Traditions of the Table: Perspectives on Culinary History) di Joanne Finkelstein 6 copie
Food and Faith in Christian Culture (Arts and Traditions of the Table: Perspectives on Culinary History) di Ken Albala 24 copie
French Gastronomy di Jean-Robert Pitte 57 copie
Gastropolis: Food and New York City di Annie Hauck-Lawson 48 copie
Hog and Hominy: Soul Food from Africa to America di Frederick Douglass Opie 63 copie
The Insect Cookbook: Food for a Sustainable Planet (Arts and Traditions of the Table: Perspectives on Culinary History) di Arnold van Huis 19 copie
La cucina italiana: storia di una cultura di Alberto Capatti 126 copie
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) di César Vega 86 copie, 2 recensioni
Kitchen Mysteries: Revealing the Science of Cooking di Hervé This 306 copie, 2 recensioni
The Land of the Five Flavors di Thomas O. Höllmann 37 copie, 3 recensioni
IL RIPOSO DELLA POLPETTA E ALTRE STORIE INTORNO AL CIBO di Massimo Montanari 44 copie, 1 recensione
Gusti del Medioevo: I prodotti, la cucina, la tavola (Italian Edition) di Massimo Montanari 51 copie, 1 recensione
Molecular Gastronomy: Exploring the Science of Flavor di Hervé This 501 copie, 5 recensioni
Note-by-Note Cooking: The Future of Food (Arts and Traditions of the Table: Perspectives on Culinary History) di Hervé This 22 copie
Nutritionism: The Science and Politics of Dietary Advice (Arts and Traditions of the Table: Perspectives on Culinary History) di Gyorgy Scrinis 25 copie
La pasta : storia e cultura di un cibo universale di Silvano Serventi 66 copie
Pomodoro!: A History of the Tomato in Italy (Arts and Traditions of the Table: Perspectives on Culinary History) di David Gentilcore 37 copie
Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History) di Benjamin E. Zeller 9 copie, 1 recensione
A revolution in eating : how the quest for food shaped America di James E. McWilliams 106 copie, 1 recensione
Sacred Cow, Mad Cow: A History of Food Fears (Arts and Traditions of the Table: Perspectives on Culinary History) di Madeleine Ferrières 46 copie, 1 recensione
Salt: Grain of Life di Pierre Laszlo 76 copie, 1 recensione
The science of the oven di Hervé This 95 copie, 1 recensione
The Secret Financial Life of Food: From Commodities Markets to Supermarkets (Arts and Traditions of the Table: Perspectives on Culinary History) di Kara Newman 26 copie
Slow food: le ragioni del gusto di Carlo Petrini 158 copie, 1 recensione

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