A Handbook of Food Crime : Immoral and Illegal Practices in the Food Industry and What to Do About Them
Sugandi del (University of Saskatchewan) Canto
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Routledge International Handbook of Food Studies
Ken (University of the Pacific, Stockton, California, USA ESB, Albala
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Food, Morals and Meaning : The Pleasure and Anxiety of Eating
John Coveney
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Archaeology of Food : An Encyclopedia
Karen Bescherer Metheny
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Religion, Regulation, Consumption : Globalising Kosher and Halal Markets
John Lever
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Feminist Food Studies : Intersectional Perspectives
Barbara Parker
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Reading and Writing Recipe Books, 1550-1800
Michelle DiMeo
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The Kitchen, Food, and Cooking in Reformation Germany
Volker Bach
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Reinventing Rural : New Realities in an Urbanizing World
Alexander R. Thomas
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A Bowl for a Coin : A Commodity History of Japanese Tea
William Wayne Farris
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The Stomach for Fighting : Food and the Soldiers of the Great War
Rachel Duffett
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Manuscript Recipe Books as Archaeological Objects : Text and Food in the Early Modern World
Madeline Shanahan
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The Colonial Kitchen : Australia 1788-1901
Charmaine O'Brien
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Urban Foodways and Communication : Ethnographic Studies in Intangible Cultural Food Heritages Around the World
Casey Man Kong Lum
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Chocolate : History, Culture, and Heritage
Louis E. Grivetti
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Tasting French Terroir : The History of an Idea
Thomas Parker
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The Story of Garum : Fermented Fish Sauce and Salted Fish in the Ancient World
Sally Grainger
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Feeding Cities : Improving local food access, security, and resilience
Christopher (Northeastern University, USA) Bosso
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Transforming Gender and Food Security in the Global South
Jemimah Njuki
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The Routledge Handbook of Food Ethics
Mary Rawlinson
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Food Tourism and Regional Development : Networks, products and trajectories
C. Michael Hall
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The Handbook of Food and Anthropology
Dr Jakob A. (SOAS, University of London, UK) Klein
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