Italian Cuisine : A Cultural History
Alberto Capatti
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Umami : Unlocking the Secrets of the Fifth Taste
Ole Mouritsen
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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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Kosher USA : How Coke Became Kosher and Other Tales of Modern Food
Roger (Hagley Museum and Library) Horowitz
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Mouthfeel : How Texture Makes Taste
Ole Mouritsen
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Food Is Culture
Massimo Montanari
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The Insect Cookbook : Food for a Sustainable Planet
Arnold van Huis
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Medieval Tastes : Food, Cooking, and the Table
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 Insect Cookbook : Food for a Sustainable Planet
Arnold van Huis
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Religion, Food, and Eating in North America
Benjamin E. Zeller
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Chow Chop Suey : Food and the Chinese American Journey
Anne Mendelson
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Chop Suey, USA : The Story of Chinese Food in America
Yong Chen
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The Land of the Five Flavors : A Cultural History of Chinese Cuisine
Thomas O. Hollmann
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Meals Matter : A Radical Economics Through Gastronomy
Michael Symons
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Garden Variety : The American Tomato from Corporate to Heirloom
John Hoenig
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The Chile Pepper in China : A Cultural Biography
Brian R. Dott
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Salt : Grain of Life
Pierre Laszlo
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Pasta : The Story of a Universal Food
Silvano Serventi
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Sacred Cow, Mad Cow : A History of Food Fears
Madeleine Ferrieres
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Nutritionism : The Science and Politics of Dietary Advice
Gyorgy (Honorary Fellow, University of Melbourne) Scrinis
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