Free for All : Fixing School Food in America
Janet Poppendieck
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Tastes and Temptations : Food and Art in Renaissance Italy
John Varriano
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Beyond Hummus and Falafel : Social and Political Aspects of Palestinian Food in Israel
Liora Gvion
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Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Joyce Goldstein
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Curried Cultures : Globalization, Food, and South Asia
Krishnendu Ray
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The Life of Cheese : Crafting Food and Value in America
Heather Paxson
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A Feast of Weeds : A Literary Guide to Foraging and Cooking Wild Edible Plants
Luigi Ballerini
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Popes, Peasants, and Shepherds : Recipes and Lore from Rome and Lazio
Oretta Zanini De Vita
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Balancing on a Planet : The Future of Food and Agriculture
David A. Cleveland
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The Scarcity Slot : Excavating Histories of Food Security in Ghana
Amanda L. Logan
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Sameness in Diversity : Food and Globalization in Modern America
Laresh Jayasanker
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Tsukiji : The Fish Market at the Center of the World
Theodore C. Bestor
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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Food Politics : How the Food Industry Influences Nutrition and Health
Marion Nestle
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Born Again Bodies : Flesh and Spirit in American Christianity
R. Marie Griffith
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Our Overweight Children : What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
Sharron Dalton
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Encarnacion's Kitchen : Mexican Recipes from Nineteenth-Century California
Encarnacion Pinedo
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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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Of Sugar and Snow : A History of Ice Cream Making
Geraldine M. Quinzio
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