You are here
Eating the Englightenment. Food and the Science of Paris. Chicago, London: The University of Chicago Press.. 2012.
Pilaf and Bouchees: The Modernization of Official Banquets at the Ottoman Palace in the Nineteenth Century. In , Royal Taste. Food, Power and Status in European Courts after 1789, 111–143. (Royal Taste. Food, Power And Status In European Courts After 1789). Ashgate: Aldershot.. 2011.
The Discourses of Food in Nineteenth Century British Fiction. Nineteenth-Century Major Lives and Letters. (Nineteenth-Century Major Lives And Letters). New York: Palgrave MacMillan.. 2010.
Italian Cuisine: a Cultural History. ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY. (Arts And Traditions Of The Table: Perspectives On Culinary History). New York: Columbia University Press.. 2003.
The Cambridge World History of Food. . Vol. 2. Cambridge: Cambridge University Press.. 2000.
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present. 2nd ed. Champaign: University of Illinois Press.. 1996.
Culture and Cuisine. A Journey through the History of Food. . New York: Doubleday.. 1982.