The Chile Pepper in China: A Cultural Biography
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Brian R. Dott explores how the non-native chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.
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22 released booksArts 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.
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