On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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Salt: A World History
Author: Mark Kurlansky
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Bouchon
Author: Thomas Keller
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Food in History
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Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration
Author: Hasia R. Diner
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Good to Eat: Riddles of Food and Culture
Author: Marvin Harris
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A History Of The World In Six Glasses
Author: Tom Standage
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Food: The History of Taste (California Studies in Food and Culture)
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Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal
Author: Margaret Visser
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Near a Thousand Tables: A History of Food
Author: Felipe Fernandez-Armesto
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Near a Thousand Tables : A History of Food
Author: Felipe Fernandez-Armesto
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A Companion to Western Historical Thought (Blackwell Companions to History)
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Food: A Culinary History (European Perspectives)
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The Physiology of Taste: Or Meditations on Transcendental Gastronomy
Author: M. F. K. Fisher
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Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California Studies in Food and Culture)
Author: Harvey Levenstein
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Courtesans and Fishcakes: The Consuming Passions of Classical Athens
Author: James Davidson
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Dangerous Tastes: The Story of Spices
Author: Andrew Dalby
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Resource Guide for Food Writers
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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
Author: Stephen Mennell
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Auguste Escoffier: Memories of My Life
Author: Auguste Escoffier
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Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Massimo Montanari
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Irresistible Empire: America's Advance Through Twentieth-Century Europe
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French Gastronomy
Author: Jean-Robert Pitte
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Meals to Come: A History of the Future of Food (California Studies in Food and Culture)
Author: Warren Belasco
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Something from the Oven: Reinventing Dinner in 1950s America
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Fish On Friday
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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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A History of Cooks and Cooking (The Food Series)
Author: Michael Symons
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Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote
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The Physiology of Taste, or Meditations on Transcendental Gastronomy
Author: Jean Anthelme Brillat-Savarin
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Nazi 'Chic'?: Fashioning Women in the Third Reich (Dress, Body, Culture)
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Haute Cuisine: How the French Invented the Culinary Profession
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Eat My Words: Reading Women`s Lives Through the Cookbooks They Wrote
Author: Janet Theophano
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A History of Cooks and Cooking (The Food Series)
Author: Michael Symons
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Accounting for Taste: The Triumph of French Cuisine
Author: Priscilla Parkhurst Ferguson
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Camembert: A National Myth
Author: Pierre Boisard
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The Physiology of Taste or Meditations on Transcendental Gastronomy
Author: M. F. K. Fisher
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French Food: On the Table, On the Page, and in French Culture
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
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Accounting for Taste: The Triumph of French Cuisine
Author: Priscilla Parkhurst Ferguson
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The Culture of Food (Making of Europe)
Author: Massimo Montanari
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Eating Out: Social Differentiation, Consumption and Pleasure
Author: Alan Warde
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Haute Cuisine: How the French Invented the Culinary Profession
Author: Amy B. Trubek
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The Singular Beast
Author: Claudine Fabre-Vassas
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Sowing Modernity: America's First Agricultural Revolution
Author: Peter D. McClelland
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The Singular Beast
Author: Claudine Fabre-Vassas
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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
Author: Stephen Mennell
Manufacturer: Blackwell Pub
ListPrice: $21.95
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