New Art of Cookery : A Spanish Friar's Kitchen Notebook by Juan Altamiras
Vicky Hayward
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Canadians at Table : Food, Fellowship, and Folklore: A Culinary History of Canada
Dorothy Duncan
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Purchasing : Selection and Procurement for the Hospitality Industry
Andrew H. Feinstein
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Nutrition for Foodservice and Culinary Professionals
Karen E. Drummond
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Gusto : Essential Writings in Nineteenth-Century Gastronomy
Harold Bloom
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Gusto : Essential Writings in Nineteenth-Century Gastronomy
Harold Bloom
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Against the Flow : Education, the Art and Postmodern Culture
Peter Abbs
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Sociology on the Menu : An Invitation to the Study of Food and Society
Alan Beardsworth
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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The Queen of Fats : Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
Susan Allport
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American Tuna : The Rise and Fall of an Improbable Food
Andrew F. Smith
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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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Breadlines Knee-Deep in Wheat : Food Assistance in the Great Depression
Janet Poppendieck
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Word of Mouth : What We Talk About When We Talk About Food
Priscilla Parkhurst Ferguson
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