Hog and Hominy: Soul Food from Africa to America
Fredrick Douglass Opie

Cloth, $24.95 / £14.50 256 pages , October 2008
ISBN: 978-0-231-14638-8

Kitchen Mysteries: Revealing the Science of Cooking
Herve This

Cloth, $22.95 / £13.50 232 pages , November 2007
ISBN: 978-0-231-14170-3

Food Is Culture
Massimo Montanari

Cloth, $24.50 / £14.50 168 pages , November 2006
ISBN: 978-0-231-13790-4

Molecular Gastronomy: Exploring the Science of Flavor
Herve This

Paper, $16.95 / £10.95 392 pages
ISBN: 978-0-231-13313-5

Cloth, $29.95 / £19.95 392 pages , February 2006
ISBN: 978-0-231-13312-8

Sacred Cow, Mad Cow: A History of Food Fears
Madeleine Ferrieres

Cloth, $32.00 / £19.00 416 pages , December 2005
ISBN: 978-0-231-13192-6

A Revolution in Eating: How the Quest for Food Shaped America
James E. McWilliams

Paper, $19.95 / £13.95 400 pages
ISBN: 978-0-231-12993-0

Cloth, $29.95 / £19.95 400 pages , July 2005
ISBN: 978-0-231-12992-3

British Food: An Extraordinary Thousand Years of History
Colin Spencer

Cloth, $40.00 416 pages , November 2003
ISBN: 978-0-231-13110-0

Italian Cuisine: A Cultural History
Alberto Capatti and Massimo Montanari

Cloth, $38.00 / £22.50 400 pages , October 2003
ISBN: 978-0-231-12232-0

Slow Food: The Case for Taste
Carlo Petrini

Paper, $14.95 / £9.95 176 pages
ISBN: 978-0-231-12845-2

Cloth, $25.00 / £14.50 176 pages , May 2003
ISBN: 978-0-231-12844-5

Pasta: The Story of a Universal Food
Silvano Serventi and Françoise Sabban

Cloth, $34.00 / £20.00 416 pages , January 2003
ISBN: 978-0-231-12442-3