Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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The Diet Myth : The Real Science Behind What We Eat
Professor Tim Spector
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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Eat Like a Human : Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health
Bill Schindler
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Spoon-Fed : Why almost everything we’ve been told about food is wrong, by the #1 bestselling author of Food for Life
Tim Spector
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Edible Economics : The World in 17 Dishes
Ha-Joon Chang
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Takeaway : Stories from a childhood behind the counter
Angela Hui
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Between Meals : An Appetite for Paris
A. J. Liebling
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Small Fires : An Epic in the Kitchen
Rebecca May Johnson
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Dinner in Rome : A History of the World in One Meal
Andreas Viestad
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People in Food
Shalini Vallepur
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After Eating : Metabolizing the Arts
Lindsay Kelley
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Holy Food : How Cults, Communes, and Religious Movements Influenced What We Eat - An American History
Christina Ward
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Cultivating Socialism : Venezuela, ALBA, and the Politics of Food Sovereignty
Rowan Lubbock
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Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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Cultivating Livability : Food, Class, and the Urban Future in Bengaluru
Camille Frazier
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The Harlequin Eaters : From Food Scraps to Modernism in Nineteenth-Century France
Janet Beizer
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Food Activism Today : Sustainability, Climate Change, and Social Justice
Donald M. Nonini
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Consuming the Body : Capitalism, Social Media and Commodification
Dawn (Leeds Arts University, UK) Woolley
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The Washington Apple Volume 7 : Orchards and the Development of Industrial Agriculture
Amanda L. Van Lanen
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Schools, Space and Culinary Capital
Gurpinder Singh (University of Wolverhampton, UK) Lalli
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