ARTS & 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

Gastropolis: Food and New York City

Edited by Annie Hauck-Lawson and Jonathan Deutsch