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図書

Arts and traditions of the table : perspectives on culinary history

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Arts and traditions of the table : perspectives on culinary history

Material type
図書
Author
Sonnenfeld, Albert
Publisher
Columbia University Press
Publication date
-
Material Format
Paper
Capacity, size, etc.
24 cm
NDC
-
View All

Notes on use

Note (General):

Series editor: Albert Sonnenfeld

Related materials as well as pre- and post-revision versions

Kitchen mysteries : revealing the science of cookingLeave the NDL website. The insect cookbook : food for a sustainable planetLeave the NDL website. Medieval tastes : food, cooking, and the tableLeave the NDL website. Sacred cow, mad cow : a history of food fearsLeave the NDL website. Mouthfeel : how texture makes tasteLeave the NDL website. Italian cuisine : a cultural historyLeave the NDL website. Drinking history : fifteen turning points in the making of American beveragesLeave the NDL website. Umami : unlocking the secrets of the fifth tasteLeave the NDL website. The science of the ovenLeave the NDL website. Gastropolis : food and New York CityLeave the NDL website. The winemaker's hand : conversations on talent, technique, and terroirLeave the NDL website. Pasta : the story of a universal foodLeave the NDL website. Gastronativism : food, identity, politicsLeave the NDL website. Religion, food, and eating in North AmericaLeave the NDL website. Another person's poison : a history of food allergyLeave the NDL website. Nutritionism : the science and politics of dietary adviceLeave the NDL website. Taste as experience : the philosophy and aesthetics of foodLeave the NDL website. Culture of the fork : a brief history of food in EuropeLeave the NDL website. A revolution in eating : how the quest for food shaped AmericaLeave the NDL website. Eating history : 30 turning points in the making of American cuisineLeave the NDL website. Eating history : 30 turning points in the making of American cuisineLeave the NDL website. Italian identity in the kitchen, or, Food and the nationLeave the NDL website. Food is cultureLeave the NDL website. Note-by-note cooking : the future of foodLeave the NDL website. The kitchen as laboratory : reflections on the science of food and cookingLeave the NDL website. Mouthfeel : how texture makes tasteLeave the NDL website. Molecular gastronomy : exploring the science of flavorLeave the NDL website. Cheese, pears & history in a proverbLeave the NDL website. British food : an extraordinary thousand years of historyLeave the NDL website. Let the meatballs rest, and other stories about food and cultureLeave the NDL website. French gastronomy : the history and geography of a passionLeave the NDL website. Kosher USA : how coke became kosher and other tales of modern foodLeave the NDL website. Pomodoro! : a history of the tomato in ItalyLeave the NDL website. Salt : grain of lifeLeave the NDL website. Nutritionism : the science and politics of dietary adviceLeave the NDL website. Hog & hominy : soul food from Africa to AmericaLeave the NDL website. Food & faith in Christian cultureLeave the NDL website. Creamy & crunchy : an informal history of peanut butter, the all-American foodLeave the NDL website. The land of the five flavors : a cultural history of Chinese cuisineLeave the NDL website. The kitchen as laboratory : reflections on the science of food and cookingLeave the NDL website. Gastropolis : food and New York CityLeave the NDL website. Cook, taste, learn : how the evolution of science transformed the art of cookingLeave the NDL website. The chile pepper in China : a cultural biographyLeave the NDL website. The botany of beer : an illustrated guide to more than 500 plants used in brewingLeave the NDL website. Meals matter : a radical economics through gastronomyLeave the NDL website.

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Paper

Material Type
図書
Publication, Distribution, etc.
Size
24 cm
Place of Publication (Country Code)
us
Target Audience
一般
Note (General)
Series editor: Albert Sonnenfeld
Related Material
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
Italian cuisine : a cultural history
Drinking history : fifteen turning points in the making of American beverages
Umami : unlocking the secrets of the fifth taste
The science of the oven
Gastropolis : food and New York City
The winemaker's hand : conversations on talent, technique, and terroir
Pasta : the story of a universal food
Gastronativism : food, identity, politics
Religion, food, and eating in North America
Another person's poison : a history of food allergy
Nutritionism : the science and politics of dietary advice
Taste as experience : the philosophy and aesthetics of food
Culture of the fork : a brief history of food in Europe
A revolution in eating : how the quest for food shaped America
Eating history : 30 turning points in the making of American cuisine
Eating history : 30 turning points in the making of American cuisine
Italian identity in the kitchen, or, Food and the nation
Food is culture
Note-by-note cooking : the future of food
The kitchen as laboratory : reflections on the science of food and cooking
Mouthfeel : how texture makes taste
Molecular gastronomy : exploring the science of flavor
Cheese, pears & history in a proverb
British food : an extraordinary thousand years of history
Let the meatballs rest, and other stories about food and culture
French gastronomy : the history and geography of a passion
Kosher USA : how coke became kosher and other tales of modern food
Pomodoro! : a history of the tomato in Italy
Salt : grain of life
Nutritionism : the science and politics of dietary advice
Hog & hominy : soul food from Africa to America
Food & faith in Christian culture
Creamy & crunchy : an informal history of peanut butter, the all-American food
The land of the five flavors : a cultural history of Chinese cuisine
The kitchen as laboratory : reflections on the science of food and cooking
Gastropolis : food and New York City
Cook, taste, learn : how the evolution of science transformed the art of cooking
The chile pepper in China : a cultural biography
The botany of beer : an illustrated guide to more than 500 plants used in brewing
Meals matter : a radical economics through gastronomy