Food, the Body and the Self
Deborah Lupton
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Food and Beverage Cost Control, EMEA Edition
Lea R. (California State Polytechnic University, Pomona, Calif Dopson
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The History and Social Influence of the Potato
Redcliffe N. Salaman
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Brewing Yeast and Fermentation
Christopher Boulton
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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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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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European Gastronomy into the 21st Century
Cailein Gillespie
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Consumption, Food and Taste
Alan Warde
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The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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Let's Learn about Healthy Eating
Margaret Collins
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Gusto : Essential Writings in Nineteenth-Century Gastronomy
Denise Gigante
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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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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Carbohydrate Analysis : A Practical Approach
M. F. (Doctor, School of Applied Science, Doctor, School of A Chaplin
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Vineyard: Belgians Producing Top European Wines
Andrew Verschetze
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Cooking and Coping Among the Cacti : Diet, Nutrition and Available Income in Northwestern Mexico
Roberta D. Baer
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Cooking to Save your Life
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The Taste of American Place : A Reader on Regional and Ethnic Foods
Barbara G. Shortridge
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Presenting Service : The Ultimate Guide for the Foodservice Professional
Lendal H. (Formerly of Michigan State University) Kotschevar
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The Art of Food Conversation 12 Copy Display
Louise Howland
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Cultural Foods : Traditions and Trends
Pamela Goyan Kittler
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