The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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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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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Food in Ancient China
Yitzchak (University of Haifa, Israel) Jaffe
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Food Mobilities : Making World Cuisines
Daniel E. Bender
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The Spirit of Cognac : Remy Martin: 300 Years of Savoir Faire
Thomas Laurenceau
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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Food Co-operatives in Turkey : Building Alternative Food Networks
Ozlem Oz
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Wild, Tamed, Lost, Revived : The Surprising Story of Apples in the South
Diane Flynt
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Slow Food : The Economy and Politics of a Global Movement
Valeria (The School for Advanced Studies in the Social Sc Siniscalchi
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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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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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Hiakai
Monique Fiso
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Yucatan : Recipes from a Culinary Expedition
David Sterling
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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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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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Social Dimensions of Food in the Prehistoric Balkans
Maria Ivanova
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