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該当件数:22件
We are what we eat : a slow food manifesto / Alice Waters with Bob Carrau and Cristina Mueller
: pbk. - [New York] : Penguin , 2022, c2021. - (Penguin books ; . Food/politics)
図書
Fruit from the sands : the Silk Road origins of the foods we eat / Robert N. Spengler III
: pbk. - Oakland : University of California Press , 2020, c2019
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
Food : the history of taste / edited by Paul Freedman
: pbk. - London : Thames and Hudson , c2019
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)
A taste of Paris : a history of the Parisian love affair with food / David Downie
: hbk. - New York : St. Martin's Press , c2017
Food matters : Alonso Quijano's diet and the discourse of food in early modern Spain / Carolyn A. Nadeau
: bound. - Toronto : University of Toronto Press , 2016. - (Toronto Iberic)
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)
Food words : essays in culinary culture / Peter Jackson and the CONANX group ; foreword by Warren J. Belasco
:PB. - London : Bloomsbury Academic, an imprint of Bloomsbury Pub. , 2015
The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley ; preface by Roberto Flore, Nordic Food Lab
: hbk. - London : Routledge , 2015. - (Routledge handbooks)
The perfect meal : the multisensory science of food and dining / Charles Spence, Betina Piqueras-Fiszman
: pbk. - Chichester : Wiley-Blackwell , 2014
Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise
: hbk. - New York ; Chichester : Columbia University Press , c2009. - (Arts and traditions of the table : perspectives on culinary history)
Tastes and temptations : food and art in Renaissance Italy / John Varriano
: cloth,: pbk. - Berkeley : University of California Press , c2009. - (California studies in food and culture ; 27). - (Ahmanson・Murphy fine arts imprint)
The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman
New York : Little, Brown and Company , 2008
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. - (Arts and traditions of the table : perspectives on culinary history)
Food, morals and meaning : the pleasure and anxiety of eating / John Coveney
: pbk. - 2nd ed. - Abingdon, Oxon ; New York : Routledge , 2006
Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise
: cloth,: pbk. - New York : Columbia University Press , c2006. - (Arts and traditions of the table : perspectives on culinary history)
Eating out in Europe : picnics, gourmet dining and snacks since the late eighteenth century / edited by Marc Jacobs and Peter Scholliers, under the auspices of the International Commission for Research into European Food History
: paper,: cloth. - Oxford ; New York : BERG , 2003
Food, society, and environment / Charles L. Harper, Bryan F. Le Beau
: pbk. - Upper Saddle River, NJ : Prentice Hall , c2003