21 books in series

Arts and Traditions of the Table: Perspectives on Culinary History

Arts and Traditions of the Table: Perspectives on Culinary History is a 21-book series with 21 released primary works first released in 1993 with contributions by Hervé This, Giovanni Rebora, Massimo Montanari, Alberto Capatti, Colin Spencer, James McWilliams, Andrew F. Smith, Frederick Douglass Opie, Beth Archer Brombert, Cesar Vega Morales, Gyorgy Scrinis, Nicola Perullo, Brian R. Dott, Guy Crosby, Anne Mendelson, and Michael Symons.

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

2002 • 1 Reader • 3

Nutritionism

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

2013 • 1 Reader • 368 pages

Chow chop suey : food and the Chinese American journey

Planned book of 24 Arts and Traditions of the Table: Perspectives on Culinary History

1 Reader • 352 pages

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

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

2008 • 1 Reader • 398 pages

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

2012 • 6 Readers • 336 pages

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Planned book of 24 Arts and Traditions of the Table: Perspectives on Culinary History

1 Reader

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

2007 • 1 Reader

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

1998 • 1 Reader • 224 pages

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

2005 • 3 Readers

Hog and Hominy: Soul Food from Africa to America

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

2008 • 2 Readers • 258 pages

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

2012 • 1 Reader

Drinking History: Fifteen Turning Points in the Making of American Beverages

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

2012 • 1 Reader • 335 pages

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Planned book of 24 Arts and Traditions of the Table: Perspectives on Culinary History

1 Reader • 3

Il riposo della polpetta e altre storie intorno al cibo

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

2009 • 1 Reader • 208 pages • 4

Taste as Experience: The Philosophy and Aesthetics of Food

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

2016 • 1 Reader • 156 pages

Note-by-Note Cooking: The Future of Food

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

2012 • 2 Readers • 288 pages

Kitchen Mysteries: Revealing the Science of Cooking

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

1996 • 1 Reader • 224 pages

Italian Cuisine: A Cultural History

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

1999 • 1 Reader • 369 pages • 3

Medieval Tastes: Food, Cooking, and the Table

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

2012 • 1 Reader • 280 pages

Il Cibo Come Cultura

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

1999 • 1 Reader • 170 pages • 4.5

British Food: An Extraordinary Thousand Years of History

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

2002 • 416 pages

The Chile Pepper in China: A Cultural Biography

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

2020 • 2 Readers • 296 pages • 2

Les Secrets de la casserole

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

1993 • 1 Reader • 222 pages • 5

Um Cientista na Cozinha

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

1996 • 1 Reader • 240 pages