Skip to Main Content
Have library access? Log in through your library

Arts and Traditions of the Table: Perspectives on Culinary History

JSTOR has 33 titles in this series.

Books in the Series

Another Person's Poison

Another Person's Poison: A History of Food Allergy

Matthew Smith
Copyright Date: 2015
Pages: 312
https://www.jstor.org/stable/10.7312/smit16484
Chop Suey, USA

Chop Suey, USA: The Story of Chinese Food in America

YONG CHEN
Copyright Date: 2014
Pages: 312
https://www.jstor.org/stable/10.7312/chen16892
Note-by-Note Cooking

Note-by-Note Cooking: The Future of Food

TRANSLATED BY M. B. DeBEVOISE
Copyright Date: 2014
Pages: 272
https://www.jstor.org/stable/10.7312/this16486
Religion, Food, and Eating in North America

Religion, Food, and Eating in North America

BENJAMIN E. ZELLER
MARIE W. DALLAM
REID L. NEILSON
NORA L. RUBEL
Copyright Date: 2014
Pages: 376
https://www.jstor.org/stable/10.7312/zell16030
The Insect Cookbook

The Insect Cookbook: Food for a Sustainable Planet

Arnold van Huis
Henk van Gurp
Marcel Dicke
Françoise Takken-Kaminker
Diane Blumenfeld-Schaap
Copyright Date: 2014
Pages: 216
https://www.jstor.org/stable/10.7312/van-16684
The Land of the Five Flavors

The Land of the Five Flavors: A Cultural History of Chinese Cuisine

Thomas O. Höllmann
Translated by Karen Margolis
Copyright Date: 2014
Pages: 216
https://www.jstor.org/stable/10.7312/holl16186
The Winemaker's Hand

The Winemaker's Hand: Conversations on Talent, Technique, and Terroir

NATALIE BERKOWITZ
Copyright Date: 2014
https://www.jstor.org/stable/10.7312/berk16756
Umami

Umami: Unlocking the Secrets of the Fifth Taste

Ole G. Mouritsen
Klavs Styrbæk
Photography, layout, and design Jonas Drotner Mouritsen
Translation and adaptation to English Mariela Johansen
Copyright Date: 2014
Pages: 280
https://www.jstor.org/stable/10.7312/mour16890
Creamy and Crunchy

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food

JON KRAMPNER
Copyright Date: 2013
Pages: 320
https://www.jstor.org/stable/10.7312/kram16232
Drinking History

Drinking History: Fifteen Turning Points in the Making of American Beverages

ANDREW F. SMITH
Copyright Date: 2013
Pages: 336
https://www.jstor.org/stable/10.7312/smit15116
Italian Identity in the Kitchen, or Food and the Nation

Italian Identity in the Kitchen, or Food and the Nation

MASSIMO MONTANARI
translated by Beth Archer Brombert
Copyright Date: 2013
Pages: 128
https://www.jstor.org/stable/10.7312/mont16084
Nutritionism

Nutritionism: The Science and Politics of Dietary Advice

Gyorgy Scrinis
Copyright Date: 2013
Pages: 368
https://www.jstor.org/stable/10.7312/scri15656
The Secret Financial Life of Food

The Secret Financial Life of Food: From Commodities Markets to Supermarkets

Kara Newman
Copyright Date: 2013
Pages: 208
https://www.jstor.org/stable/10.7312/newm15670
Let the Meatballs Rest

Let the Meatballs Rest: And Other Stories About Food and Culture

MASSIMO MONTANARI
TRANSLATED BY BETH ARCHER BROMBERT
Copyright Date: 2012
Pages: 192
https://www.jstor.org/stable/10.7312/mont15732
Medieval Tastes

Medieval Tastes: Food, Cooking, and the Table

Massimo Montanari
TRANSLATED BY BETH ARCHER BROMBERT
Copyright Date: 2012
Pages: 280
https://www.jstor.org/stable/10.7312/mont16786
The Kitchen as Laboratory

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

César Vega
Job Ubbink
Erik van der Linden
Foreword by Jeffrey Steingarten
Copyright Date: 2012
Pages: 336
https://www.jstor.org/stable/10.7312/vega15344
Food and Faith in Christian Culture

Food and Faith in Christian Culture

Ken Albala
Trudy Eden
Copyright Date: 2011
Pages: 280
https://www.jstor.org/stable/10.7312/alba14996