Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Molecules, Microbes, and Meals : The Surprising Science of Food
Alan Kelly
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From Taverns to Gastropubs : Food, Drink, and Sociality in England
Christel Lane
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From Taverns to Gastropubs : Food, Drink, and Sociality in England
Christel Lane
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The Lee Bros. Southern Cookbook : Stories and Recipes for Southerners and Would-be Southerners
Matt Lee
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Science and Cooking : Physics Meets Food, From Homemade to Haute Cuisine
Michael Brenner
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Opportunities in the Nutrition and Food Sciences : Research Challenges and the Next Generation of Investigators
Institute of Medicine
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Moveable Feasts : The History, Science, and Lore of Food
McNamee Gregory McNamee
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Out of the East : Spices and the Medieval Imagination
Paul Freedman
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Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe
Giovanni Rebora
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French Gastronomy : The History and Geography of a Passion
Jean-Robert Pitte
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Home Cooking in the Global Village : Caribbean Food from Buccaneers to Ecotourists
Richard Wilk
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Kitchen Literacy : How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back
Vileisis Ann Vileisis
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How to Open & Operate a Financially Successful Personal Chef Business
Carla Rowley
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