Columbia University Press : Arts and Traditions of the Table: Perspectives on Culinary History

Columbia University Press Arts and Traditions of the Table: Perspectives on Culinary History English Clear filters
Results: 1 - 16 of 16
Results: 1 - 16 of 16
Garden Variety The American Tomato from Corporate to Heirloom
by John Hoenig (Author)

Publisher: Columbia University Press

Publication: November 21, 2017

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Mouthfeel How Texture Makes Taste
by Ole Mouritsen (Author), Klavs Styrbæk (Author), Mariela Johansen (Translator)

Publisher: Columbia University Press

Publication: January 31, 2017

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Chow Chop Suey Food and the Chinese American Journey
by Anne Mendelson (Author)

Publisher: Columbia University Press

Publication: November 29, 2016

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Kosher USA How Coke Became Kosher and Other Tales of Modern Food
by Roger Horowitz (Author)

Publisher: Columbia University Press

Publication: April 12, 2016

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Taste as Experience The Philosophy and Aesthetics of Food
by Nicola Perullo (Author)

Publisher: Columbia University Press

Publication: April 05, 2016

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Medieval Tastes Food, Cooking, and the Table
by Massimo Montanari (Author), Beth Archer Brombert (Translator)

Publisher: Columbia University Press

Publication: March 24, 2015

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Chop Suey, USA The Story of Chinese Food in America
by Yong Chen (Author)

Publisher: Columbia University Press

Publication: October 28, 2014

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The Land of the Five Flavors A Cultural History of Chinese Cuisine
by Thomas O. Höllmann (Author), Karen Margolis (Translator)

Publisher: Columbia University Press

Publication: November 26, 2013

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Italian Identity in the Kitchen, or, Food and the Nation
by Massimo Montanari (Author), Beth Archer Brombert (Translator)

Publisher: Columbia University Press

Publication: June 18, 2013

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Nutritionism The Science and Politics of Dietary Advice
by Gyorgy Scrinis (Author)

Publisher: Columbia University Press

Publication: May 28, 2013

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The Secret Financial Life of Food From Commodities Markets to Supermarkets
by Kara Newman (Author)

Publisher: Columbia University Press

Publication: November 06, 2012

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Italian Cuisine A Cultural History
by Alberto Capatti (Author), Massimo Montanari (Author), Aine O'Healy (Translator)

Publisher: Columbia University Press

Publication: September 17, 2003

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Pasta The Story of a Universal Food
by Silvano Serventi (Author), Françoise Sabban (Author), Antony Shugaar (Translator)

Publisher: Columbia University Press

Publication: November 06, 2002

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Culture of the Fork A Brief History of Everyday Food and Haute Cuisine in Europe
by Giovanni Rebora (Author), Albert Sonnenfeld (Translator)

Publisher: Columbia University Press

Publication: October 17, 2001

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