13 books in series

Arts and Traditions of the Table: Perspectives on Culinary History

Arts and Traditions of the Table: Perspectives on Culinary History is a 10-book series first released in 1998 with contributions by James McWilliams, Colin Spencer, and 12 others.

Cover 1

A Revolution In Eating

PopularFirst

2005 • 3 Readers

Cover 3

British Food

2002 • 1 Reader • 3

Chow chop suey : food and the Chinese American journey

1 Reader • 352 pages

Cover 1

Cook, Taste, Learn

1 Reader • 3

Cover 8

Culture of the Fork

1998 • 1 Reader • 224 pages

Drinking History: Fifteen Turning Points in the Making of American Beverages

2012 • 1 Reader • 335 pages

Eating History: Thirty Turning Points in the Making of American Cuisine

2008 • 1 Reader • 398 pages

Cover 2

Gusti del Medioevo

2012 • 1 Reader

Hog and Hominy: Soul Food from Africa to America

2008 • 2 Readers • 258 pages

Cover 0

Meals Matter

1 Reader

Nutritionism

2013 • 1 Reader • 368 pages

Cover 0

The Kitchen as Laboratory

2012 • 1 Reader • 336 pages

Cover 5

The Science of the Oven

2007 • 1 Reader