22 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 22-book series with 22 released primary works first released in 1993 with contributions by Hervé This, Giovanni Rebora, Massimo Montanari, Alberto Capatti, Carlo Petrini, 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.
 British Food British Food
| 3 | 1 read | |||
 Nutritionism
| 0 | 0 reads | |||
 Chow chop suey : food and the Chinese American journey
| 0 | 1 read | |||
 Eating History: Thirty Turning Points in the Making of American Cuisine
| 0 | 0 reads | |||
 The Kitchen as Laboratory The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
| 0 | 2 reads | |||
Meals Matter Meals Matter: A Radical Economics Through Gastronomy
| 0 | 0 reads | |||
 The Science of the Oven The Science of the Oven
| 0 | 0 reads | |||
 Culture of the Fork Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
| 0 | 0 reads | |||
 A Revolution In Eating A Revolution In Eating: How the Quest for Food Shaped America
| 0 | 0 reads | |||
 Hog and Hominy: Soul Food from Africa to America
| 0 | 0 reads | |||
 Gusti del Medioevo Gusti del Medioevo: I prodotti, la cucina, la tavola
| 0 | 0 reads | |||
 Drinking History: Fifteen Turning Points in the Making of American Beverages
| 0 | 0 reads | |||
Cook, Taste, Learn Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
| 3 | 1 read | |||
 Il riposo della polpetta e altre storie intorno al cibo
| 4 | 1 read | |||
 Taste as Experience: The Philosophy and Aesthetics of Food
| 0 | 0 reads | |||
 Note-by-Note Cooking: The Future of Food
| 0 | 2 reads | |||
 Kitchen Mysteries: Revealing the Science of Cooking
| 0 | 1 read | |||
 Italian Cuisine: A Cultural History
| 3 | 1 read | |||
 Medieval Tastes: Food, Cooking, and the Table
| 0 | 0 reads | |||
 Il Cibo Come Cultura
| 4.5 | 1 read | |||
 British Food: An Extraordinary Thousand Years of History
| 0 | 0 reads | |||
 The Chile Pepper in China: A Cultural Biography
| 2 | 1 read | |||
 Les Secrets de la casserole
| 5 | 1 read | |||
 Um Cientista na Cozinha
| 0 | 0 reads | |||
 Slow Food: The Case for Taste
| 0 | 0 reads |