Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Alinea
Grant Achatz
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Menu Design in Europe
Steven Heller
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Eleven Madison Park: The Next Chapter : Revised and Unlimited Edition
Daniel Humm
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Food, the Body and the Self
Deborah Lupton
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Bread : A Baker's Book of Techniques and Recipes
Jeffrey (King Arthur's Flour) Hamelman
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Food and Beverage Cost Control, EMEA Edition
Lea R. (California State Polytechnic University, Pomona, Calif Dopson
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Bourbon : The Complete Guide to the Essential American Spirit
Clay Risen
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Molecular Gastronomy : Scientific Cuisine Demystified
Jose Sanchez
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The History and Social Influence of the Potato
Redcliffe N. Salaman
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A Dictionary of Food and Nutrition
David A. (University College, London) Bender
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Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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The Gastronomical Arts in Spain : Food and Etiquette
Frederick A. de Armas
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Food Mobilities : Making World Cuisines
Daniel E. Bender
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Anima, Les Cols
Fina Puigdevall
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European Gastronomy into the 21st Century
Cailein Gillespie
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Champagne Magnum Opus
Richard Juhlin
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Consumption, Food and Taste
Alan Warde
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Sociology on the Menu : An Invitation to the Study of Food and Society
Alan Beardsworth
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Food Styling : The Art of Preparing Food for the Camera
Delores Custer
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Let's Learn about Healthy Eating
Margaret Collins
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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A Century of Dining in Style
Anne Ferguson
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