Building a Meal : From Molecular Gastronomy to Culinary Constructivism
Herve This
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Eating History : Thirty Turning Points in the Making of American Cuisine
Andrew F Smith
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Hog and Hominy : Soul Food from Africa to America
Frederick Douglass Opie
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Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe
Giovanni Rebora
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French Gastronomy : The History and Geography of a Passion
Jean-Robert Pitte
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Let the Meatballs Rest : And Other Stories About Food and Culture
Massimo Montanari
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Creamy and Crunchy : An Informal History of Peanut Butter, the All-American Food
Jon Krampner
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Drinking History : Fifteen Turning Points in the Making of American Beverages
Andrew F. Smith
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Italian Identity in the Kitchen, or, Food and the Nation
Massimo Montanari
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