The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Encyclopedia of Pasta
Oretta Zanini De Vita
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Cuisine and Empire : Cooking in World History
Rachel Laudan
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A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Cumin, Camels, and Caravans : A Spice Odyssey
Gary Paul Nabhan
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Slow Cooked : An Unexpected Life in Food Politics
Marion Nestle
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A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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Divided Spirits : Tequila, Mezcal, and the Politics of Production
Sarah Bowen
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The Darjeeling Distinction : Labor and Justice on Fair-Trade Tea Plantations in India
Sarah Besky
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How the Other Half Ate : A History of Working-Class Meals at the Turn of the Century
Katherine Leonard Turner
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The Philosophy of Food
David M. Kaplan
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Secrets from the Greek Kitchen : Cooking, Skill, and Everyday Life on an Aegean Island
David E. Sutton
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Let's Ask Marion : What You Need to Know about the Politics of Food, Nutrition, and Health
Marion Nestle
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The Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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Safe Food : The Politics of Food Safety
Marion Nestle
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Cumin, Camels, and Caravans : A Spice Odyssey
Gary Paul Nabhan
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Zinfandel : A History of a Grape and Its Wine
Charles L. Sullivan
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Making Modern Meals : How Americans Cook Today
Amy B. Trubek
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Camembert : A National Myth
Pierre Boisard
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