The Oxford Companion to Spirits and Cocktails
David Wondrich
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BraveTart : Iconic American Desserts
Stella Parks
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The Eggs Benedict Option
Raw Egg Nationalist
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The Food History Reader : Primary Sources
Ken (University of the Pacific, USA) Albala
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Delicious Places : New Food Culture, Restaurants and Interiors
Gestalten
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The Untold History of Ramen : How Political Crisis in Japan Spawned a Global Food Craze
George Solt
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The Food of Singapore Malays : Gastronomic Travels Through the Archipelago
Khir Johari
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Feast for the Eyes : The Story of Food in Photography
Susan Bright
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Slippurinn : Recipes and Stories from Iceland
Gisli Matt
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Should We Eat Meat? : Evolution and Consequences of Modern Carnivory
Vaclav (University of Manitoba, Winnipeg, Canada) Smil
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Cider Planet : Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World
Claude Jolicoeur
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On Eating Insects : Essays, Stories and Recipes
Nordic Food Lab
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The Food and Folklore Reader
Lucy M. (Independent Scholar and Founder of the Center for Food Long
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The Taste Culture Reader : Experiencing Food and Drink
Professor Carolyn (University at Buffalo (SUNY), USA) Korsmeyer
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Street Food : Hawkers and the History of London
Charlie (Research Fellow, Research Fellow, Trinity College D Taverner
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American Organic : A Cultural History of Farming, Gardening, Shopping, and Eating
Robin O'Sullivan
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The Handbook of Food and Anthropology
Dr Jakob A. (SOAS, University of London, UK) Klein
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Cooking and Dining in Tudor and Early Stuart England
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Food on the Move : Dining on the Legendary Railway Journeys of the World
Sharon Hudgins
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Cafe Society : Time Suspended, the Cafes & Bistros of Paris
Joanie Osburn
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High Society Dinners : Dining in Tsarist Russia
Yuri Lotman
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Food Studies : A Hands-On Guide
Dr. Willa Zhen
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Cultivating Food Justice : Race, Class, and Sustainability
Alison Hope (Assistant Professor, University of the Pacific) Alkon
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Food and Architecture : At The Table
Samantha L. (University College Dublin, Ireland) Martin-McAuliffe
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