Pierre Laszlo
Citrus: A History
"Laszlo is what Dr. Doolittle called a good noticer, a connoisseur of life's quirks and particularities, of all that is glorious in the everyday. . . . Altogether charming, eccentric, erudite, and definitely worth the price."—Times Higher Education
Read six citrus recipes.
Sylvia Lovegren
Fashionable Food: Seven Decades of Food Fads
"In recent years, the subject of food has been one primarily of seriousness verging on reverence. While that may be wholly justified, it's refreshing to have a good laugh (at ourselves) every now and then."—Library Journal
Read some recipes.
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Food and gastronomy
from the University of Chicago Press
The books in this subject catalog are not all the books published by the University of Chicago Press in this field, but only our most recent and important books. We recommend you start with this catalog. For a more extensive listing you may go to the subject index of our complete catalog, or you may search our title database using a subject term. To see just our very latest books (titles released in the last six months) go to our new releases pages.
- Albala, Ken: Pancake: A Global History
- Appelbaum, Robert: Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns • Read an excerpt.
- Aylmer, Ursula: Oxford Food: An Anthology
- Bell, Rudolph M.: Holy Anorexia
- Bendiner, Kenneth: Food in Painting: From the Renaissance to the Present
- Bober, Phyllis Pray: Art, Culture, and Cuisine: Ancient and Medieval Gastronomy
- Bottéro, Jean: The Oldest Cuisine in the World: Cooking in Mesopotamia
- Camporesi, Piero: Bread of Dreams: Food and Fantasy in Early Modern Europe
- de La Pradelle, Michèle: Market Day in Provence • Read an excerpt.
- Dolphijn, Rick: Foodscapes: Towards a Deleuzian Ethics of Consumption
- Faas, Patrick: Around the Roman Table: Food and Feasting in Ancient Rome • Read some recipes.
- Ferguson, Priscilla Parkhurst: Accounting for Taste: The Triumph of French Cuisine • Read an excerpt.
- Freeman, Michael: Ricelands: The World of South-east Asian Food
- Giacosa, Ilaria Gozzini: A Taste of Ancient Rome
- Harper, Douglas: The Italian Way: Food and Social Life
- Helstosky, Carol: Pizza: A Global History
- Jakeman, Jane: Ralph Ayres' Cookery Book
- Jeanneret, Michel: A Feast of Words: Banquets and Table Talk in the Renaissance
- Kass, Leon R.: The Hungry Soul: Eating and the Perfecting of Our Nature
- Laszlo, Pierre: Citrus: A History • See six citrus recipes.
- Lovegren, Sylvia: Fashionable Food: Seven Decades of Food Fads • Read some recipes.
- McCawley, James D.: The Eater's Guide to Chinese Characters
- Panayi, Panikos: Spicing up Britain: The Multicultural History of British Food
- Redon, Odile: The Medieval Kitchen: Recipes from France and Italy • Read some recipes.
- Smith, Andrew F.: Hamburger: A Global History
See also:
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