100 Books Like Gastrophysics

When I started getting interested in smell as my primary area of research this was one of the first books I picked up and what a fantastic introduction. The material is written in a straightforward fashion that anyone with an interest in smell can easily digest.

Gilbert’s vast scientific experience allows him to pen engaging prose that provide the reader with an intricate and nuanced understanding of the science of smell that is far from just introductory. The book is a little old, it is aging well and hopefully it will entice you to learn even more about the chemosciences. So much exciting cutting-edge research has come out in these past few years.

This is one of my favorite books about food in the past couple of years. Chinese cuisine has always fascinated me based on its breadth of styles, techniques, and depth of flavor. Not to mention that Chinese takeout generates some of my strongest autobiographic olfactory memories from childhood. Yet, until this book, learning about Chinese food has always been daunting to me.

Dunlop’s enjoyable coverage provides a wonderful overview of the difference between regional cuisines, use of ingredients, flavors, cooking techniques, and philosophy of food. It was not just a true joy to read, but it also inspired me to try cooking at home. And luckily, Dunlop’s got that covered as well with Every Grain of Rice: Simple Chinese Home Cooking.

This is a fantastic introduction to the history of smell. Despite being willing to read most anything written about smell, I usually balk at historical texts as often these have a soporific effect on me. However, this historical coverage kept me engaged from start to finish.

The chapters on early religious incense practices and the perfume trade throughout the Middle East and Europe are edifying. I learned a great deal about the impact of the economics of perfume on shifting trade routes, which is something I hadn’t come across in other books on smell. What truly grabbed my attention and formed the basis for many conversations when reading Past Scents were the chapters relating smell to race, gender, and class throughout recent American history. 

Since the historical focus is predominantly Western, you might also want to consider reading Sandalwood and Carrion: Smell in Indian Religion and Culture by James McHugh.

I like to daydream about how my olfactory perspectives would change in different scenarios such as being one of the borrowers or colossus. This provides by far the most exhaustive and fun to read introduction to canine olfaction that provides so much fodder for my olfactory flights of fancy.

It is hard not to get caught up in thought experiments about what it must be like to have such a fantastically adept nose, how cool it would be to engage in overt social chemosignal behavioral exchanges, and at times even to wonder if we are odorifically missing out by not sniffing all the repugnant stuff that dogs simply love to wallow around in smelling.

Horowitz’s coverage is cutting edge based on her lab’s research and expansively covers a larger field of study than one might expect at the outset. This is one of those books you pick-up and just want… show more.

Food in History is a pioneer work on the deceptively simple theme. Its purpose is to examine the forces which have shaped the nature of man’s diet throughout the course of thirty thousand years and to show, without special pleading, something of the way in which the pursuit of more and better food has helped to direct – sometimes decisively, more often subtly – the movement of history itself. To demonstrate, in effect, that in some senses, at least food is history.

This book literally walks the reader through the history of food, how we evolved from foraging to an agrarian community, and how supermarkets evolved from farmers markets. Weaving food into politics, religion, and economics Food in History is an expose on humanity's complex relationship with food and our reliance on both produce and meat as the basis of the human omnivore diet.   

This isn’t just a book—it’s a feat of cultural anthropology, an ark of the world’s wondrous and unique food cultures on the brink of erasure due to the encroachment of industrial food and globalization. The photos are mesmerizing, and the accounts of the families are both fascinating and heartrending.

I keep this book on my desk and open it anytime I have a little downtime. I can disappear into the world of, say, subsistence farmers in Bhutan or marvel over the mouthwatering array of dishes a Turkish mom churns out for her family of six from a one-bedroom apartment in Istanbul. I never cease to be amazed—or hungry.

I love that Mol weaves together three different narrative voices on the page simultaneously to force me out of my linear perspectives. In the process, I need to explore many of the meanings of food and eating as human activities.

I love gaining a new angle on something that seems so basic, fundamental, and therefore easy—eating. But Mol provides a new set of understandings of eating and all its related processes so that I learn that what I thought was basic and fundamental is instead just a meaning that I make. 

I was quite taken by Laudan’s attention to the preparation of foods, from deep time to the present, in many of the regions of the world. She is attentive to mixtures: in any dish, in the kinds of dishes served for meals of different kinds, in the sharing and exchanging of tastes, and in the close relationships between dining and worship.

Beginning with the simple motions of a woman grinding grain on stone for the daily meal, or pounding hulls in a vessel, to the innumerable kitchen attendants needed to turn raw materials into ingredients for palace feasts, or the labor-saving kitchen appliances of fast-paced modernity, the ability to break bread in community has long depended on local ecologies and ways of life, as well as human ability to make the best of what is to hand. In fact, she sees the rise of distinctive world food cultures not as… show more.

“They came hungry,” begins the first chapter of this delightful look at the gastronomy of America’s desert quarter.

The whole dining table is here: huevos rancheros, tamales, chili, oranges, russet potatoes, rotgut whiskey, the chimichanga (which McNamee calls “a crispy torpedo of goodness”) and the Apache home-brewed beer called tiswin.

It’s one thing to enjoy Southwestern cooking. It’s another to understand its roots.

At our house, we love books that allow us to visit new worlds. This book explores food from 13 different countries across the globe and will make you want to travel all the way around the world (or maybe just go to a local restaurant for now) to try all the delicious dishes.

From Sweden to Nigeria and Pakistan to Peru, it’s interesting and tantalizing to learn more about each place through what’s on their plates.