| Flavor principles : some applications
|
2005 |
Rozin, Elisabeth |
| Colonial creoles : the formation of tastes in early America
|
2005 |
Gabaccia, Donna R. |
| Tasty meals and bitter gifts
|
2005 |
Weismantel, M.J. |
| Spices : tastes of paradise
|
2005 |
schivelbusch, Wolfgang |
| Pleasures of the proximate senses : easting, taste, and culture
|
2005 |
Tuan, Yi-Fu |
| On the Zeedijk
|
2005 |
Watson, Richard |
| Food and emotion
|
2005 |
Lupton, Deborah |
| Retrieving tastes : two sources of cuisine
|
2005 |
Revel, Jean-François |
| Taste and luxury, taste of necessity
|
2005 |
Bourdieu, Pierre |
| Hoppin' John
|
2005 |
Gabaccia, Donna R. |
| Salt: the edible rock
|
2005 |
Visser, Margaret |
| Living Ramadan : fasting and feasting in Morocco
|
2005 |
Buitelaar, Marjo |
| Rasa : delight of the reason
|
2005 |
Goswamy, B. N. |
| Of gastronomes and guides
|
2005 |
Mennell, Stephen |
| Champagne and caviar : Soviet kitsch
|
2005 |
Gronow, Jukka |
| Taste in an age of convenience : from frozen food to meals in 'the Matrix'
|
2005 |
Haden, Roger |
| The play's the thing : dining out in the new Russia
|
2005 |
Goldstein, Darra |
| Identity and the global stew
|
2005 |
James, Allison |
| But is it authentic? : culinary travel and the search for the "genuine article"
|
2005 |
Heldke, Lisa |
| On taste
|
2005 |
Brillat-Savarin, Jean-Anthelme |
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