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A Revolution In Eating

22 Arts and Traditions of the Table: Perspectives on Culinary History

A Revolution In Eating

How the Quest for Food Shaped America

By
James McWilliams
James McWilliams
2005

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22 released books

Arts and Traditions of the Table: Perspectives on Culinary History

Arts and Traditions of the Table: Perspectives on Culinary History is a 22-book series with 22 released primary works first released in 1993 with contributions by Hervé This, Giovanni Rebora, and Massimo Montanari.

Les Secrets de la casserole
Kitchen Mysteries: Revealing the Science of Cooking
Um Cientista na Cozinha
Il Cibo Come Cultura
Italian Cuisine: A Cultural History
Slow Food: The Case for Taste
British Food: An Extraordinary Thousand Years of History
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A Revolution In Eating

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The Science of the Oven

Eating History: Thirty Turning Points in the Making of American Cuisine

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