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The chile pepper in China : a cultural biography (Arts and traditions of the table : perspectives on culinary history)

The chile pepper in China : a cultural biography (Arts and traditions of the table : perspectives on culinary history)
紙図書
Brian R. Dott.Columbia University Press[2020]<RB155-D3>
国立国会図書館全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)

Mouthfeel : how texture makes taste (Arts and traditions of the table : perspectives on culinary history)
紙図書
Ole G. Mouritsen and Klavs Styrbæk, translated and adapted by Mariela Johansen.Columbia University Press[2017]<PC21-B77>
国立国会図書館全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Chow chop suey : food and the Chinese American journey (Arts and traditions of the table : perspectives on culinary history)

Chow chop suey : food and the Chinese American journey (Arts and traditions of the table : perspectives on culinary history)
紙図書
Anne Mendelson.Columbia University Press[2016]<EF27-B299>
国立国会図書館全国の図書館

Umami : unlocking the secrets of the fifth taste (Arts and traditions of the table : perspectives on culinary history)

Umami : unlocking the secrets of the fifth taste (Arts and traditions of the table : perspectives on culinary history)
紙図書
Ole G. Mouritsen and Klavs Styrbæk, photography, layout, and design, Jonas Drotner Mouritsen, translation and adaptation to English, Mariela Johansen.Columbia University Press[2014]<PC25-B107>
国立国会図書館全国の図書館

Chop suey, USA : the story of Chinese food in America (Arts and traditions of the table : perspectives on culinary history)

Chop suey, USA : the story of Chinese food in America (Arts and traditions of the table : perspectives on culinary history)
紙図書
Yong Chen.Columbia University Press[2014]<EF27-B270>
国立国会図書館全国の図書館

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise. (Arts and traditions of the table : perspectives on culinary history)
紙図書
Columbia University Pressc2006.<PC21-B5>
国立国会図書館

Creamy & Crunchy AN INFORMAL HISTORY OF PEANUT BUTTER, THE ALL-AMERICAN FOOD〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)

Creamy & Crunchy AN INFORMAL HISTORY OF PEANUT BUTTER, THE ALL-AMERICAN FOOD〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)
紙図書
Jon KrampnerColumbia University Pressc2013
全国の図書館

HOG & HOMINY SOUL FOOD FROM AFRICA TO AMERICA〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)

HOG & HOMINY SOUL FOOD FROM AFRICA TO AMERICA〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)
紙図書
Frederick Douglas OpieColumbia University Pressc2008
全国の図書館

French Gastronomy The History and Geography of a Passion〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)

French Gastronomy The History and Geography of a Passion〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)
紙図書
Jean-Robert Pitte(著)、 Jody Gladding(訳)Columbia University Pressc2002
全国の図書館

CULTURE OF THE FORK A Brief History of Food in Europe〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)

CULTURE OF THE FORK A Brief History of Food in Europe〔英語版〕 (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY)
紙図書
Giovanni Rebora(著)、Albert Sonnenfeld(訳)Columbia University Pressc1998
全国の図書館

The botany of beer : an illustrated guide to more than 500 plants used in brewing (Arts and traditions of the table)

The botany of beer : an illustrated guide to more than 500 plants used in brewing (Arts and traditions of the table)
紙図書
Giuseppe Caruso, foreword by Marika Josephson, translated by Kosmos, Reggio Emilia, ItalyColumbia University Press[2022]<PA416-D10>
国立国会図書館全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Gastronativism : food, identity, politics : trade pbk

Gastronativism : food, identity, politics : trade pbk
紙図書
Fabio ParasecoliColumbia University Pressc2022
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Meals matter : a radical economics through gastronomy : cloth

Meals matter : a radical economics through gastronomy : cloth
紙図書
Michael SymonsColumbia University Pressc2020
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Cook, taste, learn : how the evolution of science transformed the art of cooking : cloth

Cook, taste, learn : how the evolution of science transformed the art of cooking : cloth
紙図書
Guy CrosbyColumbia University Pressc2019
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Kosher USA : how coke became kosher and other tales of modern food : pbk

Kosher USA : how coke became kosher and other tales of modern food : pbk
紙図書
Roger HorowitzColumbia University Press2018, c2016
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Mouthfeel : how texture makes taste : pbk

Mouthfeel : how texture makes taste : pbk
紙図書
Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela JohansenColumbia University Press2018, c2017
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Taste as experience : the philosophy and aesthetics of food : cloth

Taste as experience : the philosophy and aesthetics of food : cloth
紙図書
Nicola PerulloColumbia University Pressc2016
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Nutritionism : the science and politics of dietary advice : pbk

Nutritionism : the science and politics of dietary advice : pbk
紙図書
Gyorgy ScrinisColumbia University Press2015, c2013
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

Another person's poison : a history of food allergy : cloth : [pbk]

Another person's poison : a history of food allergy : cloth : [pbk]
紙図書
Matthew SmithColumbia University Pressc2015
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history

The winemaker's hand : conversations on talent, technique, and terroir : cloth

The winemaker's hand : conversations on talent, technique, and terroir : cloth
紙図書
Natalie BerkowitzColumbia University Pressc2014
全国の図書館
  • 関連情報Arts and traditions of the table : perspectives on culinary history
  • 掲載誌Arts and traditions of the table : perspectives on culinary history