Arts and Traditions of the Table: Perspectives on Culinary History Albert Sonnenfeld, Series Editor

Salt: Grain of Life, Pierre Laszlo, translated by Mary Beth Mader

Culture of the Fork, Giovanni Rebora, translated by Albert Sonnenfeld

French Gastronomy: The History and Geography of a Passion, Jean-Robert Pitte, translated by Jody Gladding

Pasta: The Story of a Universal Food, Silvano Serventi and Françoise Sabban, translated by Antony Shugar

Slow Food: The Case for Taste, Carlo Petrini, translated by William McCuaig

Italian Cuisine: A Cultural History, Alberto Capatti and Massimo Montanari, translated by Áine O’Healy

British Food: An Extraordinary Thousand Years of History, Colin Spencer

A Revolution in Eating: How the Quest for Food Shaped America, James E. McWilliams

Sacred Cow, Mad Cow: A History of Food Fears, Madeleine Ferrières, translated by Jody Gladding

Molecular Gastronomy: Exploring the Science of Flavor, Hervé This, translated by M. B. DeBevoise

Food Is Culture, Massimo Montanari, translated by Albert Sonnenfeld

Kitchen Mysteries: Revealing the Science of Cooking, Hervé This, translated by Jody Gladding

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

Gastropolis: Food and New York City, edited by Annie Hauck-Lawson and Jonathan Deutsch

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

The Science of the Oven, Hervé This, translated by Jody Gladding