The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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When Food Became Scarce : How Chinese Peasants Survived the Great Leap Forward Famine
Yixin Chen
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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The Carbon Farming Solution : A Global Toolkit of Perennial Crops and Regenerative Agriculture Practices for Climate Change Mitigation and Food Security
Eric Toensmeier
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Food in Art : From Prehistory to Renaissance
Gillian Riley
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Routledge Handbook of Food Waste
Christian (University of Sheffield, UK) Reynolds
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The Rhetoric of Food : Discourse, Materiality, and Power
Joshua Frye
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Violent Appetites : Hunger in the Early Northeast
Carla Cevasco
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Food, Agriculture and Social Change : The Everyday Vitality of Latin America
Stephen Sherwood
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The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Alain Drouard
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Renaissance Food from Rabelais to Shakespeare : Culinary Readings and Culinary Histories
Joan Fitzpatrick
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Food and Media : Practices, Distinctions and Heterotopias
Jonatan Leer
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Food, Drink, and the Written Word in Britain, 1820-1945
Mary (University of Warwick, UK) Addyman
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Food, Drink, and the Written Word in Britain, 1820-1945
Mary (University of Warwick, UK) Addyman
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Joan Didion: Life and/with/through Words
Cinzia Scarpino
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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The Spirit of Cognac : Remy Martin: 300 Years of Savoir Faire
Thomas Laurenceau
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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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