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	1.	Chop Suey, USA : The Story of Chinese Food in America. by Chen, Yong Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2014Copyright date: ©2014 Online resources: Click to View Availability: No items available. Add to cart (remove)
	2.	Medieval Tastes : Food, Cooking, and the Table. by Montanari, Massimo Brombert, Beth Archer Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	3.	Another Person’s Poison : A History of Food Allergy. by Smith, Matthew Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2015Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	4.	Pasta : The Story of a Universal Food. by Serventi, Silvano Sabban, Françoise Shugaar, Antony Sabban, Francoise Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2002Copyright date: ©2002 Online resources: Click to View Availability: No items available. Add to cart (remove)
	5.	Taste as Experience : The Philosophy and Aesthetics of Food. by Perullo, Nicola Montanari, Massimo Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2016Copyright date: ©2016 Online resources: Click to View Availability: No items available. Add to cart (remove)
	6.	Kosher USA : How Coke Became Kosher and Other Tales of Modern Food. by Horowitz, Roger Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2016Copyright date: ©2015 Online resources: Click to View Availability: No items available. Add to cart (remove)
	7.	Chow Chop Suey : Food and the Chinese American Journey. by Mendelson, Anne Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2016Copyright date: ©2016 Online resources: Click to View Availability: No items available. Add to cart (remove)
	8.	Mouthfeel : How Texture Makes Taste. by Mouritsen, Ole Styrbæk, Klavs Johansen, Mariela Series: Arts and Traditions of the Table: Perspectives on Culinary History Series Edition: 1st ed. Material type: Text; Format: available online ; Literary form: Not fiction Publisher: New York : Columbia University Press, 2017Copyright date: ©2017 Online resources: Click to View Availability: No items available. Add to cart (remove)

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