| The taste of place: A cultural journey into terroir AB Trubek Univ of California Press, 2008 | 895 | 2008 |
| Haute cuisine: How the French invented the culinary profession AB Trubek University of Pennsylvania Press, 2000 | 373 | 2000 |
| Empowered to cook: The crucial role of ‘food agency’in making meals AB Trubek, M Carabello, C Morgan, J Lahne Appetite 116, 297-305, 2017 | 102 | 2017 |
| Creating the taste of place in the United States: can we learn from the French? AB Trubek, S Bowen GeoJournal 73, 23-30, 2008 | 92 | 2008 |
| Development of the Cooking and Food Provisioning Action Scale (CAFPAS): A new measurement tool for individual cooking practice J Lahne, JA Wolfson, A Trubek Food Quality and Preference 62, 96-105, 2017 | 70 | 2017 |
| A comprehensive approach to understanding cooking behavior: Implications for research and practice JA Wolfson, S Bostic, J Lahne, C Morgan, SC Henley, J Harvey, A Trubek British Food Journal 119 (5), 1147-1158, 2017 | 68 | 2017 |
| You can know your school and feed it too: Vermont farmers’ motivations and distribution practices in direct sales to school food services D Conner, B King, J Kolodinsky, E Roche, C Koliba, A Trubek Agriculture and Human Values 29, 321-332, 2012 | 62 | 2012 |
| Place matters AB Trubek The taste culture reader: Experiencing food and drink, 260-271, 2005 | 61 | 2005 |
| Terroir: A French conversation with a transnational future A Trubek, KM Guy, S Bowen Contemporary French and Francophone Studies 14 (2), 139-148, 2010 | 56 | 2010 |
| Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models J Lahne, AB Trubek, ML Pelchat Food Quality and Preference 32, 184-197, 2014 | 50 | 2014 |
| “A little information excites us.” Consumer sensory experience of Vermont artisan cheese as active practice J Lahne, AB Trubek Appetite 78, 129-138, 2014 | 49 | 2014 |
| Mapping farm-to-school networks implications for research and practice DS Conner, B King, C Koliba, J Kolodinsky, A Trubek Journal of Hunger & Environmental Nutrition 6 (2), 133-152, 2011 | 43 | 2011 |
| Making modern meals: How Americans cook today AB Trubek Univ of California Press, 2017 | 38 | 2017 |
| The future of food studies S Hamada, R Wilk, A Logan, S Minard, A Trubek Food, Culture & Society 18 (1), 167-186, 2015 | 36 | 2015 |
| Cooking as pedagogy: Engaging the senses through experiential learning AB Trubek, C Belliveau Anthropology News 50 (4), 16-16, 2009 | 31 | 2009 |
| Not yet at the table: The absence of food culture and tradition in agroecology literature CB Morgan, AB Trubek Elem Sci Anth 8, 40, 2020 | 23 | 2020 |
| Incorporating Terroir: L'Affaire Mondavi Reconsidered AB Trubek Gastronomica 4 (3), 90-99, 2004 | 23 | 2004 |
| The Taste of Place AB Trubek Berkeley: University of California Press, 2009 | 21 | 2009 |
| Cooking as a health behavior: examining the role of cooking classes in a weight loss intervention M Alpaugh, L Pope, A Trubek, J Skelly, J Harvey Nutrients 12 (12), 3669, 2020 | 19 | 2020 |
| Beyond Ramen: investigating methods to improve food agency among college students L Pope, M Alpaugh, A Trubek, J Skelly, J Harvey Nutrients 13 (5), 1674, 2021 | 16 | 2021 |
