Food in Early Modern England : Phases, Fads, Fashions, 1500-1760
Joan Thirsk
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Professional Baking 6e with Professional Baking Method Card Package Set
Wayne Gisslen
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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History Of Japanese Food
Naomici Ishige
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Tourism and Gastronomy
Anne-Mette Hjalager
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Chewing Gum : The Fortunes of Taste
Michael Redclift
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Food and Beverage Service
Bruce H. Axler
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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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Consuming the Inedible : Neglected Dimensions of Food Choice
Jeremy M. MacClancy
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Ekstedt : The Nordic Art of Analogue Cooking: Special edition
Niklas Ekstedt
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Functional Foods : Biochemical and Processing Aspects, Volume 1
Giuseppe Mazza
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Meat : A Natural Symbol
Nick Fiddes
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth Forrest
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Global Brooklyn : Designing Food Experiences in World Cities
Professor Fabio (The New School, USA) Parasecoli
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Supervision in the Hospitality Industry
John R. (United States International University) Walker
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Nutrition for Foodservice and Culinary Professionals
Karen E. (Academy of Nutrition and Dietetics (formerly the A Drummond
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Essentials of Professional Cooking
Wayne (Long Lake, Minnesota) Gisslen
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Purchasing : Selection and Procurement for the Hospitality Industry
Andrew H. (University of Nevada, Las Vegas) Feinstein
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939–1945)
Natacha (University of Sussex, United Kingdom) Chevalier
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