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At Table

Sherrie Flick, series editor

Food is a basic human need, but in the twenty-first century it no longer seems so straightforward. At Table is a multidisciplinary series that seeks to reflect on and explore not just what we eat, but the process of eating—from how and where we obtain food, to food preparation, to our dining companions. Books in this series expand and enrich the ever-changing discussion of food politics, nutrition, the cultural and sociological significance of eating, sustainability, agriculture, and the business of food.

 
 27 matches   
     
The Banana
James Wiley
hardcover (2008)
978-0-8032-1577-1
$29.95 s
paperback (2010)
978-0-8032-3285-3
$29.95 s
Barolo
Matthew Gavin Frank
hardcover (2010)
978-0-8032-2674-6
$24.95 t
paperback (2012)
978-0-8032-4006-3
$17.95 t
A Chef's Tale
Pierre Franey
paperback (2010)
978-0-8032-3469-7
$17.95 t
Corkscrewed
Robert V. Camuto
hardcover (2008)
978-0-8032-7635-2
$24.95 t
paperback (2010)
978-0-8032-2978-5
$15.95 t
Dining with Marcel Proust
Shirley King
paperback (2006)
978-0-8032-7826-4
$17.95 t
Dueling Chefs
Maggie Pleskac
paperback (2007)
978-0-8032-6043-6
$24.95 t
Eating in Eden
Etta M. Madden
hardcover (2006)
978-0-8032-3251-8
$24.95 x
paperback (2008)
978-0-8032-1797-3
$24.95 s
Educated Tastes
Jeremy Strong
paperback (2011)
978-0-8032-1935-9
$35.00 s
The Food and Cooking of Eastern Europe
Lesley Chamberlain
paperback (2006)
978-0-8032-6460-1
$24.95 t
The Food and Cooking of Russia
Lesley Chamberlain
paperback (2006)
978-0-8032-6461-8
$18.95 t