Bittersweet Brexit : The Future of Food, Farming, Land and Labour
Charlie Clutterbuck
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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How to Feed the World
Jessica Eise
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Gastronomy, Tourism and the Media
Warwick Frost
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The Future of Food Tourism : Foodies, Experiences, Exclusivity, Visions and Political Capital
Ian Yeoman
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Wrapped & Stuffed Foods : Proceedings of the Oxford Symposium on Food and Cookery 2012
Mark McWilliams
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Food Democracy : Critical Lessons in Food, Communication, Design and Art
Oliver (RMIT University) Vodeb
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Hungry Britain : The rise of food charity
Hannah (University of Sheffield) Lambie-Mumford
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Food and Material Culture : Proceedings of the Oxford Symposium on Food and Cookery 2013
Mark McWilliams
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Interpreting Food at Museums and Historic Sites
Michelle Moon
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Routledge International Handbook of Food Studies
Ken (University of the Pacific Communication Department, USA) Albala
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Food Literacy : Key concepts for health and education
Helen Vidgen
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Everyone Eats : Understanding Food and Culture
E. N. Anderson
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From Kai to Kiwi Kitchen : New Zealand Culinary Traditions and Cookbooks
Helen Leach
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Celebration : Proceedings of the Oxford Symposium on Food and Cookery 2011
Mark McWilliams
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The Rise of Tea Culture in China : The Invention of the Individual
Bret Hinsch
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The Cultivation of Taste : Chefs and the Organization of Fine Dining
Christel (Professor Emeritus of Sociology, Professor Emeritus of Lane
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Food, Morals and Meaning : The Pleasure and Anxiety of Eating
John Coveney
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Food Words : Essays in Culinary Culture
Peter (University of Sheffield, UK) Jackson
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A Geography of Digestion : Biotechnology and the Kellogg Cereal Enterprise
Nicholas Bauch
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Famine Relief in Warlord China
Pierre Fuller
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The Neoliberal Diet : Healthy Profits, Unhealthy People
Gerardo Otero
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Food and Markets : Proceedings of the Oxford Symposium on Food and Cookery 2014
Mark McWilliams
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Eating the Enlightenment : Food and the Sciences in Paris, 1670-1760
E. C. Spary
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