| Chemical senses : taste and smell
|
2005 |
Barthosuk, Linda M. |
| Culinary themes and variations
|
2005 |
Rozin, Elisabeth |
| The high and the low : culinary culture in Asia and Europe
|
2005 |
Goody, Jack |
| Sweetness and meaning
|
2005 |
Mintz, Sidney |
| Of the standard of taste
|
2005 |
Hume, David |
| Objective and subjective senses : the sense of taste
|
2005 |
Kant, Immanuel |
| The breast of Aphrodite
|
2005 |
Seremetakis, C. Nadia |
| Synesthesia, memory, and the taste of home
|
2005 |
Sutton, David E. |
| The pale yellow glove
|
2005 |
Fisher, M. F. K. |
| 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 |
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