Food, the Body and the Self
Deborah Lupton
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Food and Beverage Cost Control, EMEA Edition
Lea R. (California State Polytechnic University, Pomona, Calif Dopson
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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European Gastronomy into the 21st Century
Cailein Gillespie
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Consumption, Food and Taste
Alan Warde
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The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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Let's Learn about Healthy Eating
Margaret Collins
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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The History and Social Influence of the Potato
Redcliffe N. Salaman
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Brewing Yeast and Fermentation
Christopher Boulton
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Gusto : Essential Writings in Nineteenth-Century Gastronomy
Denise Gigante
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Carbohydrate Analysis : A Practical Approach
M. F. (Doctor, School of Applied Science, Doctor, School of A Chaplin
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The Oxford Handbook of Food History
Jeffrey M. (Professor of Food History, Professor of Food Hist Pilcher
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Food in the Migrant Experience
Anne J. Kershen
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Liquid Materialities : A History of Milk, Science and the Law
Peter Atkins
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Kosher Cuisine : Gourmet Recipes for the Modern Home
Helen Nash
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The Food Network Recipe : Essays on Cooking, Celebrity and Competition
Emily L. Newman
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Today's Menu du jour: A Chef's Companion to Menu Planning and Writing
Klaus Theyer
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