Sweetness and Power: The Place of Sugar in Modern History
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Food: The History of Taste (California Studies in Food and Culture)
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Food in History
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Que vivan los tamales!: Food and the Making of Mexican Identity (Dialogos Series)
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The Gastronomical Me
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Feast: A History of Grand Eating
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Near a Thousand Tables: A History of Food
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Near a Thousand Tables : A History of Food
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Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
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Food and Culture: A Reader
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The Physiology of Taste: Or Meditations on Transcendental Gastronomy
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French Gastronomy
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Cooking, Cuisine and Class: A Study in Comparative Sociology (Themes in the Social Sciences)
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Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California Studies in Food and Culture)
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Food: A Culinary History (European Perspectives)
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Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
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Meals to Come: A History of the Future of Food (California Studies in Food and Culture)
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The Story Of England
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French Food: On the Table, On the Page, and in French Culture
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A History of Food
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
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The Physiology of Taste or Meditations on Transcendental Gastronomy
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The Culture of Food (Making of Europe)
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Haute Cuisine: How the French Invented the Culinary Profession
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The Physiology of Taste, or Meditations on Transcendental Gastronomy
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Why We Eat What We Eat: How Columbus Changed the Way the World Eats
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Women in God's Kitchen: Cooking, Eating, and Spiritual Writing
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A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table)
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Accounting for Taste: The Triumph of French Cuisine
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Culture of the Fork
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Cuisine and Culture: A History of Food & People
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Rice as Self: Japanese Identities through Time (Princeton Paperbacks)
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Accounting for Taste: The Triumph of French Cuisine
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Food and Cultural Studies (Studies in Consumption and Markets)
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
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The Women in God's Kitchen: Cooking, Eating, and Spiritual Writing
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Haute Cuisine: How the French Invented the Culinary Profession
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British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table: Perspectives on Culinary History)
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Recipes for Reading: Community Cookbooks, Stories, Histories
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The Culture of Food (Making of Europe)
Author: Massimo Montanari
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