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	1.	Italian Identity in the Kitchen, or Food and the Nation by Massimo Montanari. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	2.	Nutritionism The Science and Politics of Dietary Advice by Gyorgy Scrinis. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2013Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	3.	The Insect Cookbook Food for a Sustainable Planet by Arnold van Huis-Henk van Gurp-Marcel Dicke. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2014Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	4.	The Land of the Five Flavors A Cultural History of Chinese Cuisine by Thomas O. Höllmann. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2014Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	5.	The Winemaker's Hand Conversations on Talent, Technique, and Terroir by Natalie Berkowitz. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2014Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)
	6.	Medieval Tastes Food, Cooking, and the Table by Massimo Montanari. Series: Arts and Traditions of the Table: Perspectives on Culinary HistoryMaterial type: Text Language: English Publication details: Columbia University Press 2015Online access: Click here to access online Availability: Items available for reference: VJEC Central Library: Not for loan (1). Add to cart (remove)

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