Nutrition for Foodservice and Culinary Professionals
Karen E. (Academy of Nutrition and Dietetics (formerly the A Drummond
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Consumption, Food and Taste
Alan Warde
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The Story of Food in the Human Past : How What We Ate Made Us Who We Are
Robyn E. Cutright
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The Larder : Food Studies Methods from the American South
John T. Edge
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Catfish Dream : Ed Scott's Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
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Hawai‘i Regional Cuisine : The Food Movement That Changed the Way Hawai‘i Eats
Samuel Hideo Yamashita
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Women's Work : How Culinary Cultures Shaped Modern Spain
Rebecca Ingram
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Food, Texts, and Cultures in Latin America and Spain
Rafael Climent-Espino
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Radical Food : The Culture and Politics of Eating and Drinking 1790-1820
Tim Morton
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Discriminating Taste : How Class Anxiety Created the American Food Revolution
S. Margot Finn
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Food Across Borders
Matt Garcia
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Everyone Eats : Understanding Food and Culture
E. N. Anderson
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Food in the Middle Ages : A Book of Essays
Melitta Weiss Adamson
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Handbook of Spices, Seasonings, and Flavorings
Susheela Raghavan
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Hen Eggs : Basic and Applied Science
Takehiko (Taiyo Kagaku Co., Ltd., Japan) Yamamoto
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£77.41
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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
Marion Eugene Ensminger
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Foods & Nutrition Encyclopedia I to Z, 2nd Edition, Volume 2
Marion Eugene (Agriservices Foundation, Clovis, California, Ensminger
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Cultural Foods : Traditions and Trends
Pamela Goyan Kittler
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Exotic Appetites : Ruminations of a Food Adventurer
Lisa Heldke
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Gusto : Essential Writings in Nineteenth-Century Gastronomy
Denise Gigante
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Asian Food : The Global and the Local
Katarzyna J. Cwiertka
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£140.00
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Puer Tea : Ancient Caravans and Urban Chic
Jinghong Zhang
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£71.15
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The Italian American Table : Food, Family, and Community in New York City
Simone Cinotto
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