Columbia University seeking Culinary History manuscripts

Dear Culinary Historians:

ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY, published by Columbia University Press invites book-length submissions by current and aspiring culinary historians.

The success, in both popular and scholarly media, of Columbia University Press's first publication in the field of culinary culture, the monumental FOOD; A CULINARY HISTORY by Flandrin and Montanari, led to the creation of this series encompassing both monographs and larger enterprises.

Since its inception the Series has pioneered making available many major texts in English translation. These include: Herve This, Molecular Gastronomy; Madeleine Ferrieres, Sacred Cow, Mad Cow; Servanti and Sabban, Pasta: The Story of a Universal Food; Carlo Petrini, Slow Food; among many others.

Thus far only two of our books have been published in the original English: Colin Spencer's British Food and J.E. McWilliams' series best seller A Revolution in Eating.

We are eager now to encourage English language authors of studies that might find a home in our distinguished series to consider submitting their manuscripts or prepublication project statements to our editorial board. I can assure you of prompt and careful consideration on our part and that were your work to be published in our series it would be in distinguished company indeed.

Yours sincerely,
Albert Sonnenfeld, Series Editor

Please send submissions or ideas to:

Juree Sondker
Associate Editor
Columbia University Press
61 West 62nd Street
New York, NY 10023

(212) 459-0600 x7142
(212) 459-3679 fax

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Regards,