Another person's poison : a history of food allergy

Smith, Matthew, 1973-
New York : Columbia University Press, 2015.

Building a meal : from molecular gastronomy to culinary constructivism

This, Hervé.
New York : Columbia University Press, 2009.

Building a meal : from molecular gastronomy to culinary constructivism

This, Hervé.
New York : Columbia University Press, 2009.

Cheese, pears, & history : in a proverb

Montanari, Massimo, 1949-
New York : Columbia University Press, [2010]

Chop suey, USA : the story of Chinese food in America

Chen, Yong, 1960- author.
New York : Columbia University Press, [2014]

Chow chop suey : food and the Chinese American journey

Mendelson, Anne, author.
New York : Columbia University Press, [2016]

Creamy & crunchy : an informal history of peanut butter, the all-American food

Krampner, Jon, 1952- author.
New York : Columbia University Press, [2013]

Culture of the fork : a brief history of food in Europe

Rebora, Giovanni.
New York : Columbia University Press, [2001]

Drinking history : fifteen turning points in the making of American beverages

Smith, Andrew F., 1946- author.
New York : Columbia University Press, [2013]

Eating history : 30 turning points in the making of American cuisine

Smith, Andrew F., 1946-
New York : Columbia University Press, [2009]

Epistenology : wine as experience

Perullo, Nicola, 1970- author.
New York : Columbia University Press, [2021]

Food & faith in Christian culture

New York : Columbia University Press, [2011]

Food is culture

Montanari, Massimo, 1949-
New York : Columbia University Press, [2006]

Garden variety : the American tomato from corporate to heirloom

Hoenig, John, author.
New York : Columbia University Press, [2018]

Gastronativism : food, identity, politics

Parasecoli, Fabio, author.
New York : Columbia University Press, [2022]

Gastropolis : food and New York City

New York ; Chichester : Columbia University Press, 2010.

Hog & hominy : soul food from Africa to America

Opie, Frederick Douglass.
New York : Columbia University Press, [2008]

The insect cookbook : food for a sustainable planet

Huis, Arnold van, author.
New York : Columbia University Press, [2014]
English-language edition.

Italian cuisine : a cultural history

Capatti, Alberto, 1944-
New York : Columbia University Press, [2003]

Italian identity in the kitchen, or, Food and the nation

Montanari, Massimo, 1949-
New York : Columbia University Press, [2013]

The kitchen as laboratory : reflections on the science of food and cooking

New York : Columbia University Press, [2012]

The kitchen as laboratory : reflections on the science of food and cooking

New York : Columbia University Press, [2012]

Kosher USA : how Coke became kosher and other tales of modern food

Horowitz, Roger, author.
New York : Columbia University Press, [2016]

The land of the five flavors : a cultural history of Chinese cuisine

Höllmann, Thomas O., author.
New York : Columbia University Press, [2014]

Let the meatballs rest, and other stories about food and culture

Montanari, Massimo, 1949- author.
New York : Columbia University Press, [2012]

Meals matter : a radical economics through gastronomy

Symons, Michael, 1945- author.
New York : Columbia University Press, [2020]

Medieval tastes : food, cooking, and the table

Montanari, Massimo, 1949- author.
New York : Columbia University Press, [2015]

Molecular gastronomy : exploring the science of flavor

This, Hervé.
New York : Columbia University Press, [2006]

Molecular gastronomy : exploring the science of flavor

This, Hervé.
New York : Columbia University Press, [2006]

Mouthfeel : how texture makes taste

Mouritsen, Ole G., author.
New York : Columbia University Press, [2017]

Note-by-note cooking : the future of food

This, Hervé.
New York : Columbia University Press, [2014]

Nutritionism : the science and politics of dietary advice

Scrinis, Gyorgy, author.
New York : Columbia University Press, [2013]

Pasta : the story of a universal food

Serventi, Silvano.
New York : Columbia University Press, 2002.

Religion, food, and eating in North America

New York : Columbia University Press, [2014]

A revolution in eating : how the quest for food shaped America

McWilliams, James E.
New York : Columbia University Press, [2005]

A revolution in eating : how the quest for food shaped America

McWilliams, James E.
New York : Columbia University Press, [2005]

Sacred cow, mad cow : a history of food fears

Ferrières, Madeleine.
New York : Columbia University Press, [2006]
American ed.

Salt : grain of life

Laszlo, Pierre.
New York : Columbia University Press, [2001]

The science of the oven

This, Hervé.
New York : Columbia University Press, [2009]

The science of the oven

This, Hervé.
New York : Columbia University Press, [2009]

The secret financial life of food : from commodities markets to supermarkets

Newman, Kara, author.
New York : Columbia University Press, [2013]

Slow food : the case for taste

Petrini, Carlo, 1949-
New York : Columbia University Press, [2003]

Taste as experience : the philosophy and aesthetics of food

Perullo, Nicola, 1970- author.
New York : Columbia University Press, [2016]
American edition.