[Sca-cooks] Forthcoming Book list was So what do you eat

Johnna Holloway johnna at sitka.engin.umich.edu
Mon Aug 13 16:59:39 PDT 2007

I'd classify them under cookery-- science and not history myself.
There wasn't any history in the first one they published. It's science
and offbeat outside the mainstream science of food at that. (McGee is 
As for the series,
I  would like to see a few things by Laurioux published in English. How 
about the
follow-ups to The Medieval Kitchen that Sabban published? I mean there 
are a number
of European texts they could be doing.


Patrick Levesque wrote:
> Actually, the books by Herve This are quite good - I don't know which one in
> translation this happens to be but I'd recommend it to anyone.
> Petru
> On 12/08/07 21:08, "Johnna Holloway" <johnna at sitka.engin.umich.edu> wrote:
>> Just for Papa G because I know he loves this topic.
>> Actually this is turning up in lists of books on food history
>> which I find very strange, but anyway...
>> Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions
>> of the Table: Perspectives on Culinary History) (Hardcover)
>> by Hervé This (Author), Jody Gladding (Translator)
>> $22.95  224 pages
>> Columbia University Press (October 26, 2007)
>> ISBN-10: 023114170X ISBN-13: 978-0231141703
>> http://www.columbia.edu/cu/cup/catalog/data/978023114/9780231141703.HTM
>> --------------------

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