Taste as Experience : The Philosophy and Aesthetics of Food
Nicola Perullo
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Kitchen Mysteries : Revealing the Science of Cooking
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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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Note-by-Note Cooking : The Future of Food
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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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The Science of the Oven
Herve (AgroParisTech) This
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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 Science of the Oven
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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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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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The Kitchen as Laboratory : Reflections on the Science of Food and Cooking
Cesar Vega
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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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Garden Variety : The American Tomato from Corporate to Heirloom
John Hoenig
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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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Salt : Grain of Life
Pierre Laszlo
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Let the Meatballs Rest : And Other Stories About Food and Culture
Massimo Montanari
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Italian Identity in the Kitchen, or Food and the Nation
Massimo Montanari
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