arts and traditions of the table perspectives on

滿額折

1.

Spoiled：The Myth of Milk as Superfood

作者：Anne Mendelson 出版社：Columbia University Press 出版日：2025/01/21 裝訂：平裝

預購中

定價：989 元，優惠價：95 939

Umami ─ Unlocking the Secrets of the Fifth Taste

90折

2.

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

無庫存，下單後進貨(到貨天數約30-45天)

定價：1406 元，優惠價：9 1265

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

無庫存，下單後進貨(到貨天數約30-45天)

定價：758 元，優惠價：9 682

90折

4.

Spoiled：The Myth of Milk as Superfood

作者：Anne Mendelson 出版社：Columbia University Press 出版日：2023/04/25 裝訂：精裝

無庫存，下單後進貨(到貨天數約45-60天)

定價：1375 元，優惠價：9 1238

90折

5.

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

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定價：872 元，優惠價：9 785

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

90折

6.

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

無庫存，下單後進貨(到貨天數約30-45天)

定價：1138 元，優惠價：9 1024

Kitchen Mysteries ─ Revealing the Science of Cooking

90折

7.

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

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定價：872 元，優惠價：9 785

Hog & Hominy ─ Soul Food from Africa to America

90折

8.

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.

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定價：1596 元，優惠價：9 1436

Note-by-Note Cooking ─ The Future of Food

90折

9.

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,

無庫存，下單後進貨(到貨天數約30-45天)

定價：644 元，優惠價：9 580

Chow Chop Suey ─ Food and the Chinese American Journey

90折

10.

Chow Chop Suey ─ Food and the Chinese American Journey

作者：Anne Mendelson 出版社：Columbia Univ Pr 出版日：2016/11/29 裝訂：精裝

Chinese food first became popular in America under the shadow of violence against Chinese aliens, a despised racial minority ineligible for United States citizenship. The founding of late-nineteenth-c

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定價：1406 元，優惠價：9 1265

90折

11.

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

無庫存，下單後進貨(到貨天數約30-45天)

定價：1330 元，優惠價：9 1197

Kosher USA ─ How Coke Became Kosher and Other Tales of Modern Food

90折

12.

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

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定價：1406 元，優惠價：9 1265

Taste As Experience ─ The Philosophy and Aesthetics of Food

90折

13.

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

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定價：1140 元，優惠價：9 1026

90折

14.

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：2018/04/03 裝訂：平裝

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentiou

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定價：1026 元，優惠價：9 923

90折

15.

Mouthfeel ― How Texture Makes Taste

作者：Ole Mouritsen; Klavs Styrbaek; Mariela Johansen (TRN) 出版社：Columbia Univ Pr 出版日：2018/02/06 裝訂：平裝

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

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定價：1900 元，優惠價：9 1710

Meals Matter：A Radical Economics Through Gastronomy

90折

16.

Meals Matter：A Radical Economics Through Gastronomy

作者：Michael Symons 出版社：Columbia Univ Pr 出版日：2020/06/01 裝訂：精裝

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定價：1330 元，優惠價：9 1197

Garden Variety : The American Tomato from Corporate to Heirloom

90折

17.

Garden Variety : The American Tomato from Corporate to Heirloom

作者：John Hoenig 出版社：Columbia Univ Pr 出版日：2017/11/14 裝訂：軟精裝

Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American

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定價：1406 元，優惠價：9 1265

Medieval Tastes ─ Food, Cooking, and the Table

90折

18.

Medieval Tastes ─ Food, Cooking, and the Table

作者：Massimo Montanari; Beth Archer Brombert 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

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定價：1064 元，優惠價：9 958

Another Person's Poison ─ A History of Food Allergy

90折

19.

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

無庫存，下單後進貨(到貨天數約30-45天)

定價：758 元，優惠價：9 682

90折

20.

Epistenology ― Wine As Experience

作者：Nicola Perullo 出版社：Columbia Univ Pr 出版日：2020/12/08 裝訂：平裝

無庫存，下單後進貨(到貨天數約30-45天)

定價：988 元，優惠價：9 889

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葉嘉瑩

膽大黨

英雄聯盟奧術

2025國家公園月曆

2025三民手札

黃越綏最新創作

蔡康永

張曼娟全新創作

解鎖程兆熊前半生

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三民網路書店 / 搜尋結果

搜尋條件

Spoiled：The Myth of Milk as Superfood

Umami ─ Unlocking the Secrets of the Fifth Taste

Eating History

Spoiled：The Myth of Milk as Superfood

Gastropolis ─ Food and New York City

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

Kitchen Mysteries ─ Revealing the Science of Cooking

Hog & Hominy ─ Soul Food from Africa to America

Note-by-Note Cooking ─ The Future of Food

Chow Chop Suey ─ Food and the Chinese American Journey

Mouthfeel ─ How Texture Makes Taste

Kosher USA ─ How Coke Became Kosher and Other Tales of Modern Food

Taste As Experience ─ The Philosophy and Aesthetics of Food

Kosher USA : How Coke Became Kosher and Other Tales of Modern Food

Mouthfeel ― How Texture Makes Taste

Meals Matter：A Radical Economics Through Gastronomy

Garden Variety : The American Tomato from Corporate to Heirloom

Medieval Tastes ─ Food, Cooking, and the Table

Another Person's Poison ─ A History of Food Allergy

Epistenology ― Wine As Experience