Introduction to Gastronomy

This alphabetical handbook of food ingredients, food-related processes, and food preparation tools is written for the professional cook.

This book analyzes the coloniality of the concept of taste that gastronomy constructed and normalized as modern.

Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics.

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both Black and white--through food, from Africa to America and slavery to freedom.

This book focuses on the relationship between gastronomy and urban space. It highlights the intrinsic role of eating establishments and the gastronomy industry for cities by assessing their huge impacts on urban changes and discussing some of the challenges posed by new developments.

Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating.