| 1 |
Salt : grain of life / Pierre Laszlo ; translated by Mary Beth Mader
: cloth. - New York : Columbia University Press , c2001
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| 2 |
Italian cuisine : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy
alk. paper. - New York : Columbia University Press , c2003
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| 3 |
British food : an extraordinary thousand years of history / Colin Spencer
cloth : alk. paper. - New York : Columbia University Press , c2002
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| 4 |
Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld
: cloth. - New York : Columbia University Press , c2001
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| 5 |
Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld
: hard cover. - New York : Columbia University Press , c2006
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| 6 |
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole / Hervé This ; translated by Jody Gladding
: hbk. - New York ; Chichester : Columbia University Press , c2007
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| 7 |
Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise
: hbk. - New York ; Chichester : Columbia University Press , c2009
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| 8 |
Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise
: cloth,: pbk. - New York : Columbia University Press , c2006
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| 9 |
Nutritionism : the science and politics of dietary advice / Gyorgy Scrinis
: cloth. - New York : Columbia University Press , c2013
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| 10 |
The kitchen as laboratory : reflections on the science of food and cooking / edited by César Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten
: [cloth]. - New York : Columbia University Press , c2012
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| 11 |
Umami : unlocking the secrets of the fifth taste / Ole G. Mouritsen and Klavs Styrbæk ; photography, layout, and design Jonas Drotner Mouritsen ; translation and adaptation to English Mariela Johansen
: cloth. - New York : Columbia University Press , c2014
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| 12 |
The land of the five flavors : a cultural history of Chinese cuisine / Thomas O. Höllmann ; translated by Karen Margolis
: cloth. - New York : Columbia University Press , c2014
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| 13 |
Another person's poison : a history of food allergy / Matthew Smith
: cloth. - New York : Columbia University Press , c2015
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| 14 |
Note-by-note cooking : the future of food / Hervé This ; translated by M.B. DeBevoise
New York : Columbia University Press , c2014
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| 15 |
Mouthfeel : how texture makes taste / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
: cloth. - New York : Columbia University Press , c2017
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| 16 |
Taste as experience : the philosophy and aesthetics of food / Nicola Perullo
: cloth. - New York : Columbia University Press , c2016
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| 17 |
Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby
: cloth. - New York : Columbia University Press , c2019
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| 18 |
The terroir of whiskey : a distiller's journey into the flavor of place / Rob Arnold
: hardback. - New York : Columbia University Press , c2021
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