Grain of Life , Pierre Laszlo, translated by Mary Beth Mader

Albert Sonnenfeld, Series Editor
Salt: Grain of Life , Pierre Laszlo, translated by Mary Beth Mader
Culture of the Fork , Giovanni Rebora, translated by Albert Sonnenfeld
French Gastronomy: The History and Geography of a Passion , Jean-Robert Pitte, translated by
Jody Gladding
Pasta: The Story of a Universal Food , Silvano Serventi and Françoise Sabban, translated by
Antony Shugar
Slow Food: The Case for Taste , Carlo Petrini, translated by William McCuaig
Italian Cuisine: A Cultural History , Alberto Capatti and Massimo Montanari, translated by
Áine O’Healy
British Food: An Extraordinary Thousand Years of History , Colin Spencer
A Revolution in Eating: How the Quest for Food Shaped America , James E. McWilliams
Sacred Cow, Mad Cow: A History of Food Fears , Madeleine Ferrières, translated by Jody Gladding
Molecular Gastronomy: Exploring the Science of Flavor , Hervé This, translated by M. B. DeBevoise
Food Is Culture , Massimo Montanari, translated by Albert Sonnenfeld
Kitchen Mysteries: Revealing the Science of Cooking , Hervé This, translated by Jody Gladding
Hog and Hominy: Soul Food from Africa to America , Frederick Douglass Opie
Gastropolis: Food and New York City , edited by Annie Hauck-Lawson and Jonathan Deutsch
Building a Meal: From Molecular Gastronomy to Culinary Constructivism , Hervé This, translated by
M. B. DeBevoise
Eating History: Thirty Turning Points in the Making of American Cuisine , Andrew F. Smith
The Science of the Oven , Hervé This, translated by Jody Gladding
Pomodoro! A History of the Tomato in Italy , David Gentilcore
Cheese, Pears, and History in a Proverb , Massimo Montanari, translated by Beth Archer Brombert
Food and Faith in Christian Culture , edited by Ken Albala and Trudy Eden
The Kitchen as Laboratory: Refl ections on the Science of Food and Cooking , edited by César Vega,
Job Ubbink, and Erik van der Linden
The Secret Financial Life of Food: From Commodities Markets to Supermarkets , Kara Newman
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food , Jon Krampner
Let the Meatballs Rest: And Other Stories About Food and Culture , Massimo Montanari, translated by
Beth Brombert
Drinking History: Fifteen Turning Points in the Making of American Beverages , Andrew F. Smith
Italian Identity in the Kitchen, or Food and the Nation , Massimo Montanari, translated by
Beth Archer Brombert
Fashioning Appetite: Restaurants and the Making of Modern Identity , Joanne Finkelstein
The Land of the Five Flavors: A Cultural History of Chinese Cuisine , Thomas O. Höllmann, translated
by Karen Margolis
The Insect Cookbook: Food for a Sustainable Planet , Arnold van Huis, Henk van Gurp, and Marcel
Dicke, translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap
Religion, Food, and Eating in North America , edited by Benjamin E. Zeller, Marie W. Dallam,
Reid L. Neilson, and Nora L. Rubel
Umami: Unlocking the Secrets of the Fifth Taste , Ole G. Mouritsen and Klavs Styrbæk, translated by
Mariela Johansen and designed by Jonas Drotner Mouritsen
Chen, Yong. Chop Suey, USA : The Story of Chinese Food in America, Columbia University Press, 2014. ProQuest Ebook