The Philosophy of Chocolate
Sam Bilton
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The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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When Food Became Scarce : How Chinese Peasants Survived the Great Leap Forward Famine
Yixin Chen
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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The Ketchup Lover’s Cookbook : Over 60 Spectacularly Saucy Recipes
Heather Thomas
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The Carbon Farming Solution : A Global Toolkit of Perennial Crops and Regenerative Agriculture Practices for Climate Change Mitigation and Food Security
Eric Toensmeier
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The Philosophy of Curry
Sejal Sukhadwala
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A Quick Ting On: Plantain
Rui Da Silva
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Food in Art : From Prehistory to Renaissance
Gillian Riley
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You’ve Guac to be Joking! I love Avocados
Cat Faulkner
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Gin : A Short History
Dr Moses Jenkins
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How to Dine in Style : The Art of Entertaining, 1920
J. Rey
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Violent Appetites : Hunger in the Early Northeast
Carla Cevasco
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Food in Ancient China
Yitzchak (University of Haifa, Israel) Jaffe
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Joan Didion: Life and/with/through Words
Cinzia Scarpino
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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The Spirit of Cognac : Remy Martin: 300 Years of Savoir Faire
Thomas Laurenceau
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Food Co-operatives in Turkey : Building Alternative Food Networks
Ozlem Oz
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Food Mobilities : Making World Cuisines
Daniel E. Bender
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The Visible Hands That Feed : Responsibility and Growth in the Food Sector
Ruzana Liburkina
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Agriculture in the Midwest, 1815-1900
R. Douglas Hurt
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