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検索キーワード:(標準分類: 641.01/3)
該当件数:5件
The way we eat now : how the food revolution has transformed our lives, our bodies, and our world / Bee Wilson
: hbk. - New York : Basic Books , 2019
図書
Fruit from the sands : the Silk Road origins of the food we eat / Robert N. Spengler III
: cloth. - Oakland, California : University of California Press , c2019
Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby
: cloth. - New York : Columbia University Press , c2019. - (Arts and traditions of the table : perspectives on culinary history)
Taste as experience : the philosophy and aesthetics of food / Nicola Perullo
: cloth. - New York : Columbia University Press , c2016. - (Arts and traditions of the table : perspectives on culinary history)
The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman
: pbk. - Chichester : Wiley-Blackwell , 2014