T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel
Dr Janling (Harvard University, USA) Fu
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Understanding Just Sustainabilities from Within : A Case Study of a Shared-Use Commercial Kitchen in Connecticut
Phoebe (University of Connecticut, USA) Godfrey
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Food Co-operatives in Turkey : Building Alternative Food Networks
Ozlem Oz
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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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The Spirit of Cognac : Remy Martin: 300 Years of Savoir Faire
Thomas Laurenceau
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With Our Own Hands : A Celebration of Food & Life in the Pamir Mountains of Afghanistan & Tajikistan
Frederik van Oudenhoven
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The Oxford Companion to Italian Food
Gillian (, UK) Riley
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Food : A Culinary History
Jean-Louis Flandrin
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The Social History of Agriculture : From the Origins to the Current Crisis
Christopher Isett
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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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Hiakai
Monique Fiso
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Yucatan : Recipes from a Culinary Expedition
David Sterling
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Foodies : Democracy and Distinction in the Gourmet Foodscape
Josee 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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The Cultivation of Taste : Chefs and the Organization of Fine Dining
Christel (Professor Emeritus of Sociology, Professor Emeritus of Lane
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Philosophy Comes to Dinner : Arguments About the Ethics of Eating
Andrew Chignell
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Food Matters : Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
Carolyn A. Nadeau
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The Picnic : A History
Walter Levy
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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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The Economics of Chocolate
Mara P. (, Post-Doctoral researcher, LICOS-Centre for In Squicciarini
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From Taverns to Gastropubs : Food, Drink, and Sociality in England
Christel (Professor Emeritus, Professor Emeritus, Department of Lane
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