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Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by Malcolm DeBevoise.

by This, Hervé | DeBevoise, M. B.

Publisher: New York : Columbia University Press, [2006]Copyright date: ©2006Availability: No items available Checked out (1).
Eating : What we eat and why it matters / Peter Singer and Jim Mason.

by Singer, Peter | Mason, Jim.

Publisher: London : Arrow Books, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 178 SIN] (1).
Tourism and gastronomy / edited by Anne-Mette Hjalager and Greg Richards.

by Hjalager, Anne-Mette | Richards, Greg.

Publisher: London : Routledge, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 338.4791 TOU 2002 | 338.4791 TOU] (4).
French food on the table, on the page and in French culture / edited by Lawrence R. Schehr, Allen S. Weiss

by Schehr, Lawrence R.

Publisher: New York : Routledge, 2001Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 FRE] (2).
Asian foods : science & technology / edited by Catharina Y.W. Ang, KeShun Liu, Yao-Wen Huang.

by Ang, Catharina Yung-Kang Wang, 1940- | Huang, Yao-Wen | Liu, KeShun, 1958-.

Publisher: Lancaster, Pa. : Technomic Pub. Co., c1999Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3095 ASI] (1).
Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.

Edition: 1st ed.Publisher: Oxford : Elsevier/Butterworth-Heinemann, 2004Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 CUL] (1).
Molecular gastronomy by Molecule-R : an introduction to the science behind 40 spectacular recipes.

by Molecule-R Flavors Inc [author.].

Edition: Second edition.Publisher: Montreal (Qc), Canada : Molecule-R Flavors, [2014]Copyright date: ©2014Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 MOL 2014] (1).
Taste what you're missing : the passionate eater's guide to why good food tastes good / Barb Stuckey.

by Stuckey, Barb.

Edition: 1st Free Press hbk. ed.Publisher: New York, NY : Free Press, 2012Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 STU 2012] (1).
It must've been something I ate : the return of the man who ate everything / Jeffrey Steingarten.

by Steingarten, Jeffrey.

Edition: 1st ed.Publisher: New York : A.A. Knopf, 2002Other title: It must have been something I ate.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.013 STE] (1).
The Foodlover's atlas of the world / Martha Rose Shulman.

by Shulman, Martha Rose.

Publisher: London : Firefly Books, 2002Other title: Food lover's atlas of the world.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.59 SHU] (1).
The concise larousse gastronomique : the world's greatest cookery encyclopedia

Publisher: London : Hamlyn, c1988Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 CON] (1).
French gastronomy : the history and geography of a passion / Jean-Robert Pitte ; translated by Jody Gladding

by Pitte, Jean-Robert, 1949- | Gladding, Jody, 1955-.

Publisher: New York : Columbia University Press, 2002Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 PIT 2002 | 641.3003 PIT] (3).
Grand livre de cuisine : Alain Ducasse's culinary encyclopedia / [written with the collaboration of Jean-François Piège ... [et al.] ; [translation, Paul Evensen].

by Ducasse, Alain | Piège, Jean-François | Evensen, Paul.

Publisher: Issy-les-Moulineaux : Les éditions Culinaires, 2004Other title: Alain Ducasse's culinary encyclopedia.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3003 DUC 2004 | 641.3003 DUC] (2).
A revolution in eating : how the quest for food shaped America / James E. McWilliams.

by McWilliams, James E.

Publisher: New York : Columbia University Press, c2005Availability: Items available for loan: Taylor's Library-TU [Call number: 394.120973 MAC] (1).