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Andrew F. Smith (3)
Herve This/ Jody Gladding (TRN) (3)
Massimo Montanari/ Beth Archer Brombert (TRN) (3)
Gyorgy Scrinis (2)
Jon Krampner (2)
Ken Albala (EDT)/ Trudy Eden (EDT) (2)
Matthew Smith (2)
Natalie Berkowitz (2)
Ole G. Mouritsen/ Klavs Styrbaek/ Mariela Johansen (TRN)/ Jonas Drotner Mouritsen (ILT) (2)
Roger Horowitz (2)
Anne Mendelson (1)
Annie Hauck-lawson (EDT)/ Jonathan Deutsch (EDT)/ Michael Lomonaco (FRW) (1)
Arnold van Huis/ Henk Van Gurp/ Marcel Dicke/ Fran?se Takken-kaminker (TRN)/ Diane Blumenfeld-schaap (TRN) (1)
Arnold van Huis/ Henk Van Gurp/ Marcel Dicke/ Frantoise Takken-kaminker (TRN)/ Diane Blumenfeld-schaap (TRN) (1)
Benjamin E. Zeller (EDT)/ Marie W. Dallam (EDT)/ Neilson,. Reid L. (EDT)/ Nora L. Rubel (EDT)/ Martha L. Finch (FRW) (1)
Carlo Petrini/ William McCuaig (TRN)/ Alice Waters (FRW) (1)
Frederick Douglass Opie (1)
Guy Crosby (1)
Herv? Debevoise This Malcolm (TRN) (1)
Herve This/ Malcolm Debevoise (TRN) (1)

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Columbia Univ Pr (43)

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43筆商品,1/3頁

1.Medieval Tastes ─ Food, Cooking, and the Table

作者:Massimo Montanari; Beth Archer Brombert (TRN)  出版社:Columbia Univ Pr  出版日:2017/10/17 裝訂:平裝

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in to

定價:1215元   優惠價: 91094

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2.Medieval Tastes ― Food, Cooking, and the Table

作者:Massimo Montanari; Beth Archer Brombert  出版社:Columbia Univ Pr  出版日:2015/04/14 裝訂:精裝

In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes--both culinary and cultural--from raw materials to market and captures their reflections in

定價:1575元   優惠價: 91418

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3.The Science of the Oven

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2009/10/01 裝訂:精裝

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its su

定價:803元   優惠價: 9723

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4.Creamy & Crunchy—An Informal History of Peanut Butter, the All-american Food

作者:Jon Krampner  出版社:Columbia Univ Pr  出版日:2012/11/20 裝訂:精裝

Richly illustrated and filled with anecdotes and facts culled from unusual and engaging sources, a mix of interviews, research, travels in the peanut-growing regions of the South, personal histories a

定價:978元   優惠價: 9880

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5.Let the Meatballs Rest

作者:Massimo Montanari  出版社:Columbia Univ Pr  出版日:2012/12/04 裝訂:精裝

Known for his idiosyncratic, entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits

定價:1193元   優惠價: 91074

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6.Umami ― Unlocking the Secrets of the Fifth Taste

作者:Ole G. Mouritsen; Klavs Styrbaek; Mariela Johansen (TRN); Jonas Drotner Mouritsen (ILT)  出版社:Columbia Univ Pr  出版日:2015/10/13 裝訂:平裝

In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over th

定價:943元   優惠價: 9849

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7.Umami ― Unlocking the Secrets of the Fifth Taste

作者:Ole G. Mouritsen; Klavs Styrbaek; Mariela Johansen (TRN); Jonas Drotner Mouritsen (ILT)  出版社:Columbia Univ Pr  出版日:2014/04/22 裝訂:精裝

In the West, we have identified only four basic tastes -- sour, sweet, salty, and bitter -- that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia ove

定價:2000元   優惠價: 91800

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8.Nutritionism ― The Science and Politics of Dietary Advice

作者:Gyorgy Scrinis  出版社:Columbia Univ Pr  出版日:2013/06/18 裝訂:精裝

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food

定價:1153元   優惠價: 91038

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9.Slow Food: The Case For Taste

作者:Carlo Petrini; William McCuaig (TRN); Alice Waters (FRW)  出版社:Columbia Univ Pr  出版日:2004/09/30

Take a breath.... Read "slow"ly.How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For mos

定價:628元   優惠價: 9565

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10.Food & Faith in Christian Culture

作者:Ken Albala (EDT); Trudy Eden (EDT)  出版社:Columbia Univ Pr  出版日:2011/11/18 裝訂:精裝

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious belief

定價:3825元   優惠價: 93443

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11.Food & Faith in Christian Culture

作者:Ken Albala (EDT); Trudy Eden (EDT)  出版社:Columbia Univ Pr  出版日:2011/11/18 裝訂:平裝

Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious belief

定價:1350元   優惠價: 91215

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12.Taste As Experience ― The Philosophy and Aesthetics of Food

作者:Nicola Perullo; Massimo Montanari (FRW)  出版社:Columbia Univ Pr  出版日:2016/04/05 裝訂:精裝

Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences and relationship to nature, pushes us toward ethical practices

定價:1350元   優惠價: 91215

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13.Fashioning Appetite ― Restaurants and the Making of Modern Identity

作者:Joanne Finkelstein  出版社:Columbia Univ Pr  出版日:2015/09/15 裝訂:平裝

Public spaces have become platforms for the invention and display of self-identity, especially in the affluent West where the restaurant, from local cafe to Michelin-starred establishment, deftly stag

定價:1125元   優惠價: 91013

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14.Nutritionism ― The Science and Politics of Dietary Advice

作者:Gyorgy Scrinis  出版社:Columbia Univ Pr  出版日:2015/02/10 裝訂:平裝

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food

定價:803元   優惠價: 9723

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15.Kosher USA ― How Coke Became Kosher and Other Tales of Modern Food

作者:Roger Horowitz  出版社:Columbia Univ Pr  出版日:2016/04/19 裝訂:精裝

Kosher USA follows the fascinating and surprising journey of kosher food through the modern industrial food system. Drawing on episodes from the lives of the author's own family, it traces how iconic

定價:1575元   優惠價: 91418

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16.Kitchen Mysteries: Revealing the Science of Cooking

作者:Herve This; Jody Gladding (TRN)  出版社:Columbia Univ Pr  出版日:2007/11/01 裝訂:精裝

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physi

定價:803元   優惠價: 9723

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17.Italian Identity in the Kitchen, or Food and the Nation

作者:Massimo Montanari; Beth Archer Brombert (TRN)  出版社:Columbia Univ Pr  出版日:2013/07/23 裝訂:精裝

Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine -- which consisted of bread, wine, and

定價:1350元   優惠價: 91215

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18.Creamy and Crunchy ― An Informal History of Peanut Butter, the All-american Food

作者:Jon Krampner  出版社:Columbia Univ Pr  出版日:2014/06/10 裝訂:平裝

More than Mom's apple pie, peanut butter is the all-American food. With its rich, roasted-peanut aroma and flavor; caramel hue; and gooey, consoling texture, peanut butter is an enduring favorite, fou

定價:698元   優惠價: 9628

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19.Cook, Taste, Learn ― How the Evolution of Science Transformed the Art of Cooking

作者:Guy Crosby  出版社:Columbia Univ Pr  出版日:2019/12/10 裝訂:精裝

定價:943元   優惠價: 9849

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20.Eating History: 30 Turning Points in the Making of American Cuisine

作者:Andrew F. Smith  出版社:Columbia Univ Pr  出版日:2009/10/01 裝訂:精裝

Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, cong

定價:1048元   優惠價: 9943

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