Arts and Traditions of the Table: Perspectives on Culinary H
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The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America
$28.95 Add to cartToday, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surpri
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Moyer-Nocchi, Karima
- Binding: Hardcover
- Page Count: 368
- Publish Date: February 03 2026
- ISBN10: 0231215312
- Language: English
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Eating History: 30 Turning Points in the Making of American Cuisine
$24.95 Add to cartFood expert and celebrated food historian Andrew F. Smith recounts–in delicious detail–the creation of contemporary American cuisine. The diet of the modern American wasn’t always as corporate, cong
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Smith, Andrew
- Binding: Paperback
- Page Count: 392
- Publish Date: June 28 2011
- ISBN10: 0231140932
- Language: English
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Chop Suey, USA: The Story of Chinese Food in America
$26.95 Add to cartAmerican diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country’s most popul
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Chen, Yong
- Binding: Paperback
- Page Count: 312
- Publish Date: November 16 2021
- ISBN10: 0231168934
- Language: English
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Molecular Gastronomy: Exploring the Science of Flavor
$29.95 Add to cartHerv This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr… [more below]
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: This, Hervé
- Binding: Hardcover
- Page Count: 392
- Publish Date: January 04 2006
- ISBN10: 023113312X
- Language: English
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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
$34.95 Add to cartEating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food’s components, setting the stage for science-based cooking. In this global collaboration of es
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Vega, César
- Binding: Hardcover
- Page Count: 336
- Publish Date: January 31 2012
- ISBN10: 0231153449
- Language: English
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Hog and Hominy: Soul Food from Africa to America
$24.95 Add to cartFrederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the conce
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Opie, Frederick
- Binding: Paperback
- Page Count: 256
- Publish Date: June 09 2010
- ISBN10: 0231146396
- Language: English
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The Botany of Beer: An Illustrated Guide to More Than 500 Plants Used in Brewing
$39.95 Add to cartFrom mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional te
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Caruso, Giuseppe
- Binding: Hardcover
- Page Count: 640
- Publish Date: September 06 2022
- ISBN10: 0231201583
- Language: English
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Spoiled: The Myth of Milk as Superfood
$200.00 Add to cartWhy is cows’ milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new da
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: Mendelson, Anne
- Binding: Hardcover
- Page Count: 416
- Publish Date: April 25 2023
- ISBN10: 0231188188
- Language: English
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Molecular Gastronomy: Exploring the Science of Flavor
$18.95 Add to cartHerv? This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierr
- Series: Arts and Traditions of the Table: Perspectives on Culinary H
- Author: This, Herv?
- Binding: Paperback
- Page Count: 392
- Publish Date: August 18 2008
- ISBN10: 0231133138
- Language: English
