| 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 |
| Food as divine medicine
|
2005 |
Peterson, T. Sarah |
| Thick sauce : remarks on the social relations of the Songhay
|
2005 |
Stoller, Paul |
| Zen and the art of tea
|
2005 |
Suzuki, D.T. |
| Feasting with dead souls
|
2005 |
Carmichael, Elizabeth |
| Bitter herbs and unleavened bread (from the Passover Haggadah)
|
2005 |
Korsmeyer, Carolyn |
| Place matters
|
2005 |
Trubek, Amy B. |
| Tasting problems and errors of perception
|
2005 |
Peynaud, Emile |
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