Arts and Traditions of the Table: Perspectives on Culinary History
JSTOR has 33 titles in this series.
Books in the Series
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Note-by-Note Cooking: The Future of Food
TRANSLATED BY M. B. DeBEVOISE
https://www.jstor.org/stable/10.7312/this16486
Religion, Food, and Eating in North America
BENJAMIN E. ZELLER
MARIE W. DALLAM
REID L. NEILSON
NORA L. RUBEL
https://www.jstor.org/stable/10.7312/zell16030
The Insect Cookbook: Food for a Sustainable Planet
Françoise Takken-Kaminker
Diane Blumenfeld-Schaap
https://www.jstor.org/stable/10.7312/van-16684
The Land of the Five Flavors: A Cultural History of Chinese Cuisine
Translated by Karen Margolis
https://www.jstor.org/stable/10.7312/holl16186
The Winemaker's Hand: Conversations on Talent, Technique, and Terroir
Copyright Date: 2014
Published
by: Columbia University Press
https://www.jstor.org/stable/10.7312/berk16756
Umami: Unlocking the Secrets of the Fifth Taste
Photography, layout, and design Jonas Drotner Mouritsen
Translation and adaptation to English Mariela Johansen
https://www.jstor.org/stable/10.7312/mour16890
Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food
https://www.jstor.org/stable/10.7312/kram16232
Drinking History: Fifteen Turning Points in the Making of American Beverages
https://www.jstor.org/stable/10.7312/smit15116
Italian Identity in the Kitchen, or Food and the Nation
translated by Beth Archer Brombert
https://www.jstor.org/stable/10.7312/mont16084
Nutritionism: The Science and Politics of Dietary Advice
https://www.jstor.org/stable/10.7312/scri15656
The Secret Financial Life of Food: From Commodities Markets to Supermarkets
https://www.jstor.org/stable/10.7312/newm15670
Let the Meatballs Rest: And Other Stories About Food and Culture
TRANSLATED BY BETH ARCHER BROMBERT
https://www.jstor.org/stable/10.7312/mont15732
Medieval Tastes: Food, Cooking, and the Table
TRANSLATED BY BETH ARCHER BROMBERT
https://www.jstor.org/stable/10.7312/mont16786
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
César Vega
Job Ubbink
Erik van der Linden
https://www.jstor.org/stable/10.7312/vega15344
Food and Faith in Christian Culture
Ken Albala
Trudy Eden
https://www.jstor.org/stable/10.7312/alba14996