The Chile Pepper in China : A Cultural Biography
Brian R. Dott
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Molecular Gastronomy : Exploring the Science of Flavor
Herve (AgroParisTech) This
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Italian Cuisine : A Cultural History
Alberto Capatti
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Kitchen Mysteries : Revealing the Science of Cooking
Herve This
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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The Botany of Beer : An Illustrated Guide to More Than 500 Plants Used in Brewing
Giuseppe Caruso
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The Terroir of Whiskey : A Distiller's Journey Into the Flavor of Place
Rob Arnold
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Cook, Taste, Learn : How the Evolution of Science Transformed the Art of Cooking
Guy, Ph.D Crosby
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Molecular Gastronomy : Exploring the Science of Flavor
Herve (AgroParisTech) This
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Kosher USA : How Coke Became Kosher and Other Tales of Modern Food
Roger (Hagley Museum and Library) Horowitz
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Slow Food : The Case for Taste
Carlo Petrini
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Kitchen Mysteries : Revealing the Science of Cooking
Herve This
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Mouthfeel : How Texture Makes Taste
Ole Mouritsen
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Food Is Culture
Massimo Montanari
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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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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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Meals Matter : A Radical Economics Through Gastronomy
Michael Symons
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The Terroir of Whiskey : A Distiller's Journey Into the Flavor of Place
Rob Arnold
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The Chile Pepper in China : A Cultural Biography
Brian R. Dott
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Let the Meatballs Rest : And Other Stories About Food and Culture
Massimo Montanari
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Pasta : The Story of a Universal Food
Silvano Serventi
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