Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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Routledge Handbook of Tea Tourism
Lee (University of New Brunswick, Canada) Jolliffe
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Genetically Modified Crops and Food Security : Commercial, Ethical and Health Considerations
Jasmeet Kour
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Engendering Agricultural Development : Dimensions and Strategies
Binoo P Bonny
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The Bloomsbury Handbook of Indian Cuisine
Colleen Taylor (independent scholar, USA) Sen
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The Bloomsbury Handbook of Food and Material Cultures
Irina D. (University of Toronto, Canada) Mihalache
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Body Studies : An Introduction
Margo (Central New Mexico Community College, USA) DeMello
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Food and Drink Tourism : Principles and Practice
Sally Everett
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Galen on Food and Diet
Mark Grant
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The Story of Garum : Fermented Fish Sauce and Salted Fish in the Ancient World
Sally Grainger
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Kneeling Before Corn : Recuperating More-than-Human Intimacies on the Salvadoran Milpa
Mike Anastario
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Through the Lens of Cultural Anthropology : Second Edition
Laura Tubelle de Gonzalez
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Food, Globalization and Sustainability
Peter (Wageningen University, The Netherlands) Oosterveer
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The Social History of Agriculture : From the Origins to the Current Crisis
Christopher Isett
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Carnal Appetites : FoodSexIdentities
Elspeth Probyn
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Cuisine and Culture : A History of Food and People
Linda (The Art Institute of California--Orange County) Civitello
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Foodies : Democracy and Distinction in the Gourmet Foodscape
Josee (University of Toronto, Canada) Johnston
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Women Redefining the Experience of Food Insecurity : Life Off the Edge of the Table
Janet Page-Reeves
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Food, Power, and Resistance in the Andes : Exploring Quechua Verbal and Visual Narratives
Alison Krogel
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The Oxford Handbook of Food History
Jeffrey M. (Professor of Food History, Professor of Food Hist Pilcher
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Routledge Handbook of Food as a Commons
Jose Luis Vivero-Pol
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The Future of Meat Without Animals
Brianne Donaldson
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Banquets, Rations et Offrandes Alimentaires au Proche-Orient ancien : 10,000 ans d’histoire alimentaire revelee
Daniel (Professor of Ancient History, Universite du Quebec Bonneterre
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