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1
Gastrologik : Die erstaunliche Wissenschaft der kulinarischen Verführung /
by Spence, Charles (Experimental psychologist)
München : Verlag C.H. Beck oHG, 2018
1. Auflage.

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Book
2
Gastronomie québécoise et patrimoine /
Québec, Québec : Presses de l'Université du Québec, 2013

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Conference Proceeding Book
3
Culture of the fork a brief history of food in Europe /
by Rebora, Giovanni
New York : Columbia University Press, 2001

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Electronic Book
4
Defining Culinary Authority : The Transformation of Cooking in France, 1650-1830 /
by Davis, Jennifer J.
Baton Rouge : LSU Press, 2013

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Book
5
The physiology of taste, or, Transcendental gastronomy /
by Brillat-Savarin, 1755-1826
Waiheke Island : Floating Press, 2008

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Book
6
Gastronomy : the anthropology of food and food habits /
The Hague : Chicago : Mouton ; Distributed in the USA and Canada by Aldine, 1975

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Conference Proceeding Book
7
Japan's cuisines : food, place and identity /
by Rath, Eric C., 1967-
London : Reaktion Books, 2016

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Book
8
Food words : essays in culinary culture /
by Jackson, Peter, 1955-
London : Bloomsbury Academic, 2015

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Book
9
Dubious Gastronomy : the Cultural Politics of Eating Asian in the USA /
by Ku, Robert Ji-Song
Honolulu : University of Hawaiʻi Press, 2014

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Book
10
Dining with leaders, rebels, heroes, and outlaws /
by Ross, Fiona, 1966-
Lanham : Rowman & Littlefield, 2015

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Book
11
At the First Table : Food and Social Identity in Early Modern Spain.
by Campbell, Jodi
Lincoln : UNP - Nebraska, 2017

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Book
12
The science of the oven /
by This, Hervé
New York : Columbia University Press, 2009

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Book
13
Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole /
by This, Hervé
New York : Columbia University Press, 2007

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Book
14
A companion to food in the ancient world /
Chichester, West Sussex ; Oxford : Wiley Blackwell, 2015

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Book
15
From gluttony to enlightenment : the world of taste in early modern Europe /
by Hoffmann, Viktoria von
Urbana, Illinois : University of Illinois, 2016

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Book
16
Saberes y sabores en México y el Caribe /
Amsterdam ; New York, NY : Rodopi, 2010

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Book
17
Culture of the fork : a brief history of food in Europe /
by Rebora, Giovanni
New York : Columbia University Press, 2001

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Book
18
Building a meal : from molecular gastronomy to culinary constructivism /
by This, Hervé
New York : Columbia University Press, 2009

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Book
19
American home cooking : a popular history /
by Miller, Tim (Timothy Jon), 1970-
Lanham : Rowman & Littlefield, 2017

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Book
20
Fuck, that's delicious : an annotated guide to eating well /
by Action Bronson, 1983-, Wharton, Rachel
New York : Abrams, 2017

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Book
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