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History of Food
History of Food Titles
Albala, Ken
$39.95 hardcover; 978-0-520-22947-1
Boisard, Pierre
A National Myth
$31.95 hardcover; 978-0-520-22550-3
Flandrin, Jean-Louis
A History of Table Service in France
$34.95 hardcover; 978-0-520-23885-5
Griffith, R. Marie
Flesh and Spirit in American Christianity
$60.00 hardcover; 978-0-520-21753-9
$22.95 paperback; 978-0-520-24240-1
Herman, Judith and Marguerite Shalett Herman
Being a Kitchen Entertainment and Cookbook
$29.95 hardcover; 978-0-87328-213-0
Keay, John
A History
$40.00 hardcover; 978-0-520-24896-0
$16.95 paperback; 978-0-520-25416-9
Kerins, Shirley
Recipes from the Huntington Herb Garden
$29.95 hardcover; 978-0-87328-199-7
King, Niloufer Ichaporia
Traditional and Modern Parsi Home Cooking
$27.50 hardcover; 978-0-520-24960-8
Levenstein, Harvey
A Social History of Eating in Modern America
$22.95 paperback; 978-0-520-23440-6
Levenstein, Harvey
The Transformation of the American Diet
$21.95 paperback; 978-0-520-23439-0
Martino of Como, The Eminent Maestro
The First Modern Cookery Book
$34.95 hardcover; 978-0-520-23271-6
Nestle, Marion
Bacteria, Biotechnology, and Bioterrorism
$29.95 hardcover; 978-0-520-23292-1
$18.95 paperback; 978-0-520-24223-4
Pennington, Susan J.
The Unexpected Beauty of Vegetable Gardens
$60.00 hardcover; 978-0-520-23521-2
$34.95 paperback; 978-0-520-23522-9
Quinzio, Jeri
A History of Ice Cream Making
$24.95 hardcover; 978-0-520-24861-8
Terrio, Susan J.
$25.95 paperback; 978-0-520-22126-0