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Andrew F. Smith （3）

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Fabio (Editor in Chief Parasecoli The Inquisitive Eater) （2）

Massimo Montanari/ Beth Archer Brombert (TRN) （2）

Matthew Smith （2）

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Columbia Univ Pr （36）

Columbia University Press （6）

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共42筆商品，1/3頁

1.Gastronativism：Food, Identity, Politics

作者：Fabio (Editor in Chief Parasecoli The Inquisitive Eater) 出版社：Columbia University Press 出版日：2022/06/28 裝訂：精裝

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2.Another Person's Poison ─ A History of Food Allergy

作者：Matthew Smith 出版社：Columbia Univ Pr 出版日：2017/12/12 裝訂：平裝

To some, food allergies seem like fabricated cries for attention. To others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is

定價：798 元，優惠價：9 718

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90折

3.Eating History

作者：Andrew F. Smith 出版社：Columbia Univ Pr 出版日：2011/05/23 裝訂：平裝

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：798 元，優惠價：9 718

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4.The Secret Financial Life of Food ─ From Commodities Markets to Supermarkets

作者：Kara Newman 出版社：Columbia Univ Pr 出版日：2014/10/07 裝訂：平裝

One morning while reading Barron's, Kara Newman took note of a casual bit of advice offered by famed commodities trader Jim Rogers. "Buy breakfast," he told investors, referring to the increasing valu

定價：798 元，優惠價：9 718

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5.The Winemaker's Hand ─ Conversations on Talent, Technique, and Terroir

作者：Natalie Berkowitz 出版社：Columbia Univ Pr 出版日：2014/06/03 裝訂：精裝

In these fascinating interviews, winemakers from the United States and abroad clarify the complex process of converting grapes into wine, with more than forty vintners candidly discussing how a combin

定價：1198 元，優惠價：9 1078

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6.Mouthfeel ─ How Texture Makes Taste

作者：Ole G. Mouritsen; Klavs Styrbaek; Mariela Johansen (TRN) 出版社：Columbia Univ Pr 出版日：2017/02/21 裝訂：精裝

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the pa

定價：1400 元，優惠價：9 1260

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7.Note-by-Note Cooking ─ The Future of Food

作者：Herv? Debevoise This Malcolm (TRN) 出版社：Columbia Univ Pr 出版日：2016/11/22 裝訂：平裝

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol,

定價：678 元，優惠價：9 610

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8.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：1480 元，優惠價：9 1332

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9.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：9 1800

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10.Note-by-Note Cooking ─ The Future of Food

作者：Herve This; Malcolm Debevoise (TRN) 出版社：Columbia Univ Pr 出版日：2014/10/07 裝訂：精裝

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol,

定價：998 元，優惠價：9 898

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11.Religion, Food, and Eating in North America

作者：Benjamin E. Zeller (EDT); Marie W. Dallam (EDT); Neilson; . Reid L. (EDT); Nora L. Rubel (EDT); Martha L. Finch (FRW) 出版社：Columbia Univ Pr 出版日：2014/04/01 裝訂：精裝

The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theo

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12.Hog & Hominy ─ Soul Food from Africa to America

作者：Frederick Douglass Opie 出版社：Columbia Univ Pr 出版日：2008/10/06 裝訂：精裝

An examination of the culinary origins of African American soul food finds the unique cuisine, rooted in the American South, is a mix of European, Asian, African, and Amerindian food cultures.

定價：1680 元，優惠價：9 1512

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90折

13.Another Person's Poison ─ A History of Food Allergy

作者：Matthew Smith 出版社：Columbia Univ Pr 出版日：2015/06/02 裝訂：精裝

To some, food allergies seem like fabricated cries for attention. For others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is

定價：1198 元，優惠價：9 1078

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90折

14.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：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：798 元，優惠價：9 718

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15.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

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to co

定價：1078 元，優惠價：9 970

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16.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

定價：1198 元，優惠價：9 1078

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17.Gastropolis ─ Food and New York City

作者：Annie Hauck-lawson (EDT); Jonathan Deutsch (EDT); Michael Lomonaco (FRW) 出版社：Columbia Univ Pr 出版日：2010/07/23 裝訂：平裝

Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a

定價：918 元，優惠價：9 826

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18.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：918 元，優惠價：9 826

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19.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：918 元，優惠價：9 826

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20.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：1160 元，優惠價：9 1044

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共42 筆
3 頁
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