Food on the Move : Dining on the Legendary Railway Journeys of the World
Sharon Hudgins
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High Society Dinners : Dining in Tsarist Russia
Yuri Lotman
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Cafe Society : Time Suspended, the Cafes & Bistros of Paris
Joanie Osburn
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Medieval Tastes : Food, Cooking, and the Table
Massimo Montanari
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Tamu : A Guest at the Bornean Table
Bryan Koh
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A History of Cookbooks : From Kitchen to Page over Seven Centuries
Henry Notaker
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The Hungry Eye : Eating, Drinking, and European Culture from Rome to the Renaissance
Leonard Barkan
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Food and Fashion
Melissa Marra-Alvarez
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The Story of Soy
Christine M. Du Bois
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Maroon Nation : A History of Revolutionary Haiti
Johnhenry Gonzalez
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Imperial Wine : How the British Empire Made Wine’s New World
Jennifer Regan-Lefebvre
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Brewers of Belgian Beer : Belgian Beer Culture in 50 Amazing Stories
Erik Verdonck
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Moving Crops and the Scales of History
Francesca Bray
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Tech to Table : 25 Innovators Reimagining Food
Richard Munson
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Russian Food since 1800 : Empire at Table
Professor Catriona (University of Cambridge, UK) Kelly
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Foodscapes of the Anthropocene : Literary Perspectives from Asia
Hannes Bergthaller
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Agrarian Relations in the Lower Cauvery Delta – A Study of Palakurichi and Venmani Villages
Madhura Swaminathan
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The Science and Craft of Artisanal Food
Michael H. (Assistant Clinical Professor of Food Science, Assi Tunick
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The Ark of Taste : Delicious and Distinctive Foods That Define the United States
David S Shields
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Chmi Nu'am : Native California Foodways for the Contemporary Kitchen
Sara Calvosa Olson
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Achieving Zero Hunger in India : Challenges and Policies
S. Mahendra Dev
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The Oxford Companion to Italian Food
Gillian (, UK) Riley
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The Oxford Companion to Sugar and Sweets
Darra (Willcox and Harriet Adsit Professor of Russian, Will Goldstein
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