Arts and traditions of the table : perspectives on culinary history

• 資料種別: 図書
• タイトル: Arts and traditions of the table : perspectives on culinary history
• 著者標目: Sonnenfeld, Albert; https://ci.nii.ac.jp/author/DA15740441
• 出版事項: Columbia University Press
• 大きさ: 24 cm
• 出版地（国名コード）: us
• 対象利用者: 一般
• 一般注記: Series editor: Albert Sonnenfeld
• 関連情報: Kitchen mysteries : revealing the science of cooking; https://cir.nii.ac.jp/crid/1130000793859238016; The insect cookbook : food for a sustainable planet; https://cir.nii.ac.jp/crid/1130000794113659776; Medieval tastes : food, cooking, and the table; https://cir.nii.ac.jp/crid/1130000794119197056; Sacred cow, mad cow : a history of food fears; https://cir.nii.ac.jp/crid/1130000794457202432; Mouthfeel : how texture makes taste; https://cir.nii.ac.jp/crid/1130000794672273792; Italian cuisine : a cultural history; https://cir.nii.ac.jp/crid/1130000795094778496; Drinking history : fifteen turning points in the making of American beverages; https://cir.nii.ac.jp/crid/1130000795251137536; Umami : unlocking the secrets of the fifth taste; https://cir.nii.ac.jp/crid/1130000795523326336; The science of the oven; https://cir.nii.ac.jp/crid/1130000795710666880; Gastropolis : food and New York City; https://cir.nii.ac.jp/crid/1130000795727055360; The winemaker's hand : conversations on talent, technique, and terroir; https://cir.nii.ac.jp/crid/1130000796045838720; Pasta : the story of a universal food; https://cir.nii.ac.jp/crid/1130000797247123200; Gastronativism : food, identity, politics; https://cir.nii.ac.jp/crid/1130016947474160785; Religion, food, and eating in North America; https://cir.nii.ac.jp/crid/1130282268670046464; Another person's poison : a history of food allergy; https://cir.nii.ac.jp/crid/1130282268753230592; Nutritionism : the science and politics of dietary advice; https://cir.nii.ac.jp/crid/1130282269286136832; Taste as experience : the philosophy and aesthetics of food; https://cir.nii.ac.jp/crid/1130282269591974144; Culture of the fork : a brief history of food in Europe; https://cir.nii.ac.jp/crid/1130282269720337536; A revolution in eating : how the quest for food shaped America; https://cir.nii.ac.jp/crid/1130282269865651712; Eating history : 30 turning points in the making of American cuisine; https://cir.nii.ac.jp/crid/1130282269925947520; https://cir.nii.ac.jp/crid/1130282269955795968; Italian identity in the kitchen, or, Food and the nation; https://cir.nii.ac.jp/crid/1130282270380727424; Food is culture; https://cir.nii.ac.jp/crid/1130282270389707776; Note-by-note cooking : the future of food; https://cir.nii.ac.jp/crid/1130282270653231744; The kitchen as laboratory : reflections on the science of food and cooking; https://cir.nii.ac.jp/crid/1130282270753582464; https://cir.nii.ac.jp/crid/1130282270882720128; Molecular gastronomy : exploring the science of flavor; https://cir.nii.ac.jp/crid/1130282271045352576; Cheese, pears & history in a proverb; https://cir.nii.ac.jp/crid/1130282271637963136; British food : an extraordinary thousand years of history; https://cir.nii.ac.jp/crid/1130282271652241024; Let the meatballs rest, and other stories about food and culture; https://cir.nii.ac.jp/crid/1130282271672418560; French gastronomy : the history and geography of a passion; https://cir.nii.ac.jp/crid/1130282271800712832; Kosher USA : how coke became kosher and other tales of modern food; https://cir.nii.ac.jp/crid/1130282271918408448; Pomodoro! : a history of the tomato in Italy; https://cir.nii.ac.jp/crid/1130282272138778624; Salt : grain of life; https://cir.nii.ac.jp/crid/1130282272170799488; https://cir.nii.ac.jp/crid/1130282272328326912; Hog & hominy : soul food from Africa to America; https://cir.nii.ac.jp/crid/1130282272416635392; Food & faith in Christian culture; https://cir.nii.ac.jp/crid/1130282272727370752; Creamy & crunchy : an informal history of peanut butter, the all-American food; https://cir.nii.ac.jp/crid/1130282272751336576; The land of the five flavors : a cultural history of Chinese cuisine; https://cir.nii.ac.jp/crid/1130282273255841664; https://cir.nii.ac.jp/crid/1130282273357705728; https://cir.nii.ac.jp/crid/1130285376268268672; Cook, taste, learn : how the evolution of science transformed the art of cooking; https://cir.nii.ac.jp/crid/1130285378017245440; The chile pepper in China : a cultural biography; https://cir.nii.ac.jp/crid/1130849379168369280; The botany of beer : an illustrated guide to more than 500 plants used in brewing; https://cir.nii.ac.jp/crid/1130858596794986676; Meals matter : a radical economics through gastronomy; https://cir.nii.ac.jp/crid/1131975282261335040
• 関連情報（URI）: https://ci.nii.ac.jp/ncid/BA53642950#entity
• 連携機関・データベース: 国立情報学研究所 : CiNii Research
• 提供元機関・データベース: CiNii Books; https://ci.nii.ac.jp/books
• NACSIS書誌ID（NCID）: https://ci.nii.ac.jp/ncid/BA53642950 : BA53642950

目次

Kitchen mysteries : revealing the science of cooking

The insect cookbook : food for a sustainable planet

Medieval tastes : food, cooking, and the table

Sacred cow, mad cow : a history of food fears

Mouthfeel : how texture makes taste