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

Building a Meal: From Molecular Gastronomy to Culinary Constructivism, Hervé This, translated by M. B. DeBevoise

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

Pomodoro! A History of the Tomato in Italy, David Gentilcore

Cheese, Pears, and History in a Proverb, Massimo Montanari, translated by Beth Archer Brombert

Food and Faith in Christian Culture, edited by Ken Albala and Trudy Eden

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking, edited by César Vega, Job Ubbink, and Erik van der Linden

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food, Jon Krampner

Let the Meatballs Rest: And Other Stories About Food and Culture, Massimo Montanari, translated by Beth Archer Brombert

The Secret Financial Life of Food: From Commodities Markets to Supermarkets, Kara Newman

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

Italian Identity in the Kitchen, or Food and the Nation, Massimo Montanari, translated by Beth Archer Brombert

Fashioning Appetite: Restaurants and the Making of Modern Identity, Joanne Finkelstein

The Land of the Five Flavors: A Cultural History of Chinese Cuisine, Thomas O. Höllmann, translated by Karen Margolis

The Insect Cookbook: Food for a Sustainable Planet, Arnold van Huis, Henk van Gurp, and Marcel Dicke, translated by Françoise Takken-Kaminker and Diane Blumenfeld-Schaap

Religion, Food, and Eating in North America, edited by Benjamin E. Zeller, Marie W. Dallam, Reid L. Neilson, and Nora L. Rubel

Umami: Unlocking the Secrets of the Fifth Taste, Ole G. Mouritsen and Klavs Styrbæk, translated by Mariela Johansen and designed by Jonas Drotner Mouritsen

The Winemaker's Hand: Conversations on Talent, Technique, and Terroir, Natalie Berkowitz

Chop Suey, USA: The Rise of Chinese Food in America, Yong Chen

Note-by-Note Cooking: The Future of Food, Hervé This, translated by M. B. DeBevoise