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Books
Salt : grain of life / by Pierre Laszlo ; translated by Mary Beth Mader.
Author / Creator:Laszlo, Pierre.
Publisher:New York ; Chichester : Columbia University Press, c2001.
Call Numbers:T0360902
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Books
Taste as experience : the philosophy and aesthetics of food / Nicola Perullo.
Author / Creator:Perullo, Nicola, 1970- author.
Publisher:New York : Columbia University Press, [2016]
Call Numbers:G 2016/853
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Books
Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.
Author / Creator:Mouritsen, Ole G., author.
Publisher:New York : Columbia University Press, [2017]
Call Numbers:G 2017/748
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Books
Another person's poison : a history of food allergy / Matthew Smith.
Author / Creator:Smith, Matthew, 1973-, author.
Publisher:New York Columbia University Press, ©2015.
Call Numbers:G 2016/2327
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Books
Nutritionism : the science and politics of dietary advice / Gyorgy Scrinis.
Author / Creator:Scrinis, Gyorgy.
Publisher:New York : Columbia University Press, c2013.
Call Numbers:G 2013/3090
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Books
Fashioning appetite : restaurants and the making of modern identity / Joanne Finkelstein.
Author / Creator:Finkelstein, Joanne.
Publisher:New York : Columbia University Press, [2014]
Call Numbers:G 2015/1014
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Books
The land of the five flavors : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis.
Author / Creator:Höllmann, Thomas O. author.
Publisher:New York : Columbia University Press, [2014]
Call Numbers:G 2014/1364
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Books
Building a meal : from molecular gastronomy to culinary arts and traditions of the table / Hervé This ; translated by M.B. DeBevoise.
Author / Creator:This, Hervé.
Publisher:New York : Columbia University Press, 2009.
Date:2009.
Call Numbers:N641.5/418
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ebooks
Cook, Taste, Learn [electronic resource]: How the Evolution of Science Transformed the Art of Cooking.
Author / Creator:Crosby, Guy.
Publisher:New York : Columbia University Press, 2019.
Date: 2019.
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Books
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.
Author / Creator:This, Hervé.
Publisher:New York ; Chichester : Columbia University Press, c2007.
Call Numbers:N664.0015/1
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Books
Chow chop suey : food and the Chinese American journey / Anne Mendelson.
Author / Creator:Mendelson, Anne, author.
Publisher:New York : Columbia University Press, [2016]
Call Numbers:G 2017/5712
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ebooks
The insect cookbook : [electronic resource] : food for a sustainable planet / Arnold van Huis, Henk van Gurp, and Marcel Dicke ; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap.
Author / Creator:Huis, Arnold van, author.
Publisher:New York : Columbia University Press, [2014]
Edition:English-language edition.
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ArticlesPeer ReviewedFull Text
Matthew Smith. Another Person’s Poison: A History of Food Allergy . (Arts and Traditions of the Table: Perspectives on Culinary History.) xii + 290 pp., bibl., index. New York: Columbia University Pre...
Author / Creator:Ankeny, Rachel A.
Journal title:Isis, 2016-12, Vol.107 (4), p.888-889
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ArticlesPeer ReviewedFull Text
Food & Faith in Christian Culture, oprac. Ken Albala, Trudy Eden: Columbia University Press, New York 2011, 265 s., Arts and Traditions of the Table: Perspectives on Culinary History
Author / Creator:Staszczak-Ciałowicz, Małgorzata
Journal title:Politeja, 2021-06, Vol.13 (45), p.365-369
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ReviewsPeer ReviewedFull Text
Madeleine Ferrières. Sacred Cow, Mad Cow: A History of Food Fears. Translated by Jody Gladding. (Arts and Traditions of the Table: Perspectives on Culinary History.) New York: Columbia University Pres...
Author / Creator:Smith, David F.
Publisher:New York: The University of Chicago Press
Journal title:The American Historical Review, 2006, Vol.111 (5), p.1471-1472
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BooksFull Text
Cook, taste, learn: how the evolution of science transformed the art of cooking
Author / Creator:Crosby, Guy
Publisher:New York: Columbia University Press
Date:2019
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ReviewsPeer ReviewedFull Text
Another Person’s Poison: A History of Food Allergy. Arts and Traditions of the Table: Perspectives on Culinary History
Author / Creator:Carlson, Elof Axel
Publisher:The University of Chicago Press
Journal title:The Quarterly review of biology, 2016, Vol.91 (2), p.235-236
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ReviewsPeer ReviewedFull Text
Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History)
Author / Creator:Freedman, Paul
Publisher:Oxford: Oxford University Press
Journal title:The American historical review, 2016, Vol.121 (3), p.1011-1012
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ReviewsPeer ReviewedFull Text
Food Faith in Christian Culture, oprac. Ken Albala, Trudy Eden Columbia University Press, New York 2011, 265 s., Arts and Traditions of the Table: Perspectives on Culinary History
Author / Creator:Staszczak-Ciałowicz, Małgorzata
Publisher:KSIĘGARNIA AKADEMICKA Sp. z o.o
Journal title:Politeja, 2016, Vol.13 (45), p.365-369
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ReviewsPeer ReviewedFull Text
Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History.)
Author / Creator:Adamson, Melitta Weiss
Publisher:Cambridge: The University of Chicago Press
Journal title:Speculum, 2017, Vol.92 (3), p.866-868
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Salt : grain of life / by Pierre Laszlo ; translated by Mary Beth Mader.

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Taste as experience : the philosophy and aesthetics of food / Nicola Perullo.

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Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.

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Another person's poison : a history of food allergy / Matthew Smith.

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Nutritionism : the science and politics of dietary advice / Gyorgy Scrinis.

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Fashioning appetite : restaurants and the making of modern identity / Joanne Finkelstein.

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The land of the five flavors : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis.

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Building a meal : from molecular gastronomy to culinary arts and traditions of the table / Hervé This ; translated by M.B. DeBevoise.

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Cook, Taste, Learn [electronic resource]: How the Evolution of Science Transformed the Art of Cooking.

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Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding.

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Chow chop suey : food and the Chinese American journey / Anne Mendelson.

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The insect cookbook : [electronic resource] : food for a sustainable planet / Arnold van Huis, Henk van Gurp, and Marcel Dicke ; translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap.

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Matthew Smith. Another Person’s Poison: A History of Food Allergy . (Arts and Traditions of the Table: Perspectives on Culinary History.) xii + 290 pp., bibl., index. New York: Columbia University Pre...

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Food & Faith in Christian Culture, oprac. Ken Albala, Trudy Eden: Columbia University Press, New York 2011, 265 s., Arts and Traditions of the Table: Perspectives on Culinary History

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Madeleine Ferrières. Sacred Cow, Mad Cow: A History of Food Fears. Translated by Jody Gladding. (Arts and Traditions of the Table: Perspectives on Culinary History.) New York: Columbia University Pres...

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

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Another Person’s Poison: A History of Food Allergy. Arts and Traditions of the Table: Perspectives on Culinary History

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Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History)

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Food Faith in Christian Culture, oprac. Ken Albala, Trudy Eden Columbia University Press, New York 2011, 265 s., Arts and Traditions of the Table: Perspectives on Culinary History

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Medieval Tastes: Food, Cooking, and the Table (Arts and Traditions of the Table: Perspectives on Culinary History.)

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