Babette's Feast
Actor: Stéphane Audran
Director: Gabriel Axel
Manufacturer: MGM (Video & DVD)
Rating: G (General Audience)
ListPrice: $14.98
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Mythologies
Author: Roland Barthes
Manufacturer: Hill and Wang
ListPrice: $13.00
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Food: The History of Taste (California Studies in Food and Culture)
Manufacturer: University of California Press
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Food in the USA
Author: C. Counihan
Manufacturer: Routledge
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Near a Thousand Tables: A History of Food
Author: Felipe Fernandez-Armesto
Manufacturer: Free Press
ListPrice: $25.00
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
Manufacturer: Walker & Company
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The Perfectionist: Life and Death in Haute Cuisine
Author: Rudolph Chelminski
Manufacturer: Gotham
ListPrice: $27.50
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Food: A Culinary History (European Perspectives)
Manufacturer: Penguin (Non-Classics)
ListPrice: $25.00
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The Perfectionist : Life and Death in Haute Cuisine
Author: Rudolph Chelminski
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Something From the Oven: Reinventing Dinner in 1950s America
Author: Laura Shapiro
Manufacturer: Viking Adult
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
Author: Rebecca L. Spang
Manufacturer: Harvard University Press
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French Gastronomy
Author: Jean-Robert Pitte
Manufacturer: Columbia University Press
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Super Chef: The Making of the Great Modern Restaurant Empires
Author: Juliette Rossant
Manufacturer: Free Press
ListPrice: $25.00
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The Physiology of Taste or Meditations on Transcendental Gastronomy
Author: M. F. K. Fisher
Manufacturer: Counterpoint
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
Author: Barbara Ketcham Wheaton
Manufacturer: Touchstone
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Food
Manufacturer: Columbia University Press
ListPrice: $50.50
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The Oldest Cuisine in the World: Cooking in Mesopotamia
Author: Jean Bottero
Manufacturer: University Of Chicago Press
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Making Sense of Taste: Food and Philosophy
Author: Carolyn Korsmeyer
Manufacturer: Cornell University Press
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The Physiology of Taste: Or Meditations on Transcendental Gastronomy
Author: M. F. K. Fisher
Manufacturer: Counterpoint
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All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
Author: Stephen Mennell
Manufacturer: University of Illinois Press
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When Champagne Became French: Wine and the Making of a National Identity (The Johns Hopkins University Studies in Historical and Political Science)
Author: Kolleen M. Guy
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Haute Cuisine: How the French Invented the Culinary Profession
Author: Amy B. Trubek
Manufacturer: University of Pennsylvania Press
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The Physiology of Taste, or Meditations on Transcendental Gastronomy
Author: Jean Anthelme Brillat-Savarin
Manufacturer: Dover Publications
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Feast: A History of Grand Eating
Author: Roy Strong
Manufacturer: Harcourt
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French Food: On the Table, On the Page, and in French Culture
Author: L. Schehr
Manufacturer: Routledge
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Garlic and Oil: Politics and Food in Italy
Author: Carol F. Helstosky
Manufacturer: Berg Publishers
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Acquired Taste: The French Origins of Modern Cooking
Author: T. Sarah Peterson
Manufacturer: Cornell University Press
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Territorial Ambitions and the Gardens of Versailles (Cambridge Cultural Social Studies)
Author: Chandra Mukerji
Manufacturer: Cambridge University Press
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SAVORING THE PAST: The French Kitchen And Table from 1300 to 1789
Author: Barbara Ketcham Wheaton
Manufacturer: Scribner
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Camembert: A National Myth
Author: Pierre Boisard
Manufacturer: University of California Press
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Eating Out: Social Differentiation, Consumption and Pleasure
Author: Alan Warde
Manufacturer: Cambridge University Press
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Haute Cuisine: How the French Invented the Culinary Profession
Author: Amy B. Trubek
Manufacturer: University of Pennsylvania Press
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Recollections of France: Memories, Identities and Heritage in Contemporary France (Contemporary France, 4)
Manufacturer: Berghahn Books
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Savoring the Past: The French Kitchen and Table from 1300 to 1789
Author: Barbara Ketcham Wheaton
Manufacturer: University of Pennsylvania Press
ListPrice: $27.95
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