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19 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 16-book series first released in 1996 with contributions by James McWilliams, Colin Spencer, and 16 others.

BooksCollections
Cover 1

A Revolution In Eating

MostPopularFirstPublished
A Revolution In Eating: How the Quest for Food Shaped America
ByJames McWilliams

2005 • 3 Readers

Cover 3

British Food

British Food
ByColin Spencer

2002 • 1 Reader • 3

Chow chop suey : food and the Chinese American journey
Chow chop suey : food and the Chinese American journey
ByAnne Mendelson

1 Reader • 352 pages

Cover 1

Cook, Taste, Learn

Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking
ByGuy Crosby

1 Reader • 3

Cover 8

Culture of the Fork

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe
ByGiovanni Rebora,Albert Sonnenfeld(Translator)

1998 • 1 Reader • 224 pages

Drinking History: Fifteen Turning Points in the Making of American Beverages
Drinking History: Fifteen Turning Points in the Making of American Beverages
ByAndrew F. Smith

2012 • 1 Reader • 335 pages

Eating History: Thirty Turning Points in the Making of American Cuisine
Eating History: Thirty Turning Points in the Making of American Cuisine
ByAndrew F. Smith

2008 • 1 Reader • 398 pages

Cover 2

Gusti del Medioevo

Gusti del Medioevo: I prodotti, la cucina, la tavola
ByMassimo Montanari

2012 • 1 Reader

Hog and Hominy: Soul Food from Africa to America
Hog and Hominy: Soul Food from Africa to America
ByFrederick Douglass Opie

2008 • 2 Readers • 258 pages

Il riposo della polpetta e altre storie intorno al cibo
Il riposo della polpetta e altre storie intorno al cibo
ByMassimo Montanari

2009 • 1 Reader • 208 pages • 4

Italian Cuisine: A Cultural History
Italian Cuisine: A Cultural History
ByAlberto Capatti,Massimo Montanari,+1 more

1999 • 1 Reader • 369 pages • 3

Kitchen Mysteries: Revealing the Science of Cooking
Kitchen Mysteries: Revealing the Science of Cooking
ByHervé This,Jody Gladding(Translator)

1996 • 1 Reader • 224 pages

Cover 0

Meals Matter

Meals Matter: A Radical Economics Through Gastronomy
ByMichael Symons

1 Reader

Medieval Tastes: Food, Cooking, and the Table
Medieval Tastes: Food, Cooking, and the Table
ByMassimo Montanari,Beth Archer Brombert

2012 • 1 Reader • 280 pages

Note-by-Note Cooking: The Future of Food
Note-by-Note Cooking: The Future of Food
ByHervé This,Malcolm DeBevoise(Translation)

2012 • 1 Reader • 288 pages

Nutritionism
Nutritionism
ByGyorgy Scrinis

2013 • 1 Reader • 368 pages

Taste as Experience: The Philosophy and Aesthetics of Food
Taste as Experience: The Philosophy and Aesthetics of Food
ByNicola Perullo,Massimo Montanari(Foreword)

2016 • 1 Reader • 156 pages

Cover 0

The Kitchen as Laboratory

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
ByCesar Vega Morales,César Vega(Editor),+3 more

2012 • 1 Reader • 336 pages

Cover 5

The Science of the Oven

The Science of the Oven
ByHervé This,Jody Gladding(Translator)

2007 • 1 Reader