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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Spoon-Fed : Why almost everything we’ve been told about food is wrong
Tim Spector
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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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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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Edible Economics : The World in 17 Dishes
Ha-Joon Chang
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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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The Great War Cook Book : From Trench Pudding to Carrot Marmalade
May Byron
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Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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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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Pedaling Resistance : Sympathy, Subversion, and Vegan Cycling
Marc Bekoff
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Farm-to-Freedom : Vietnamese Americans and Their Food Gardens
Roy Vu
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Food Rules and Rituals : Proceedings of the Oxford Symposium on Food and Cookery 2023
Mark McWilliams
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Nourishing Life : Foodways and Humanity in an African Town
Arianna Huhn
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Fishes with Funny French Names : The French Restaurant in London from the Nineteenth to the Twenty-First Century
Debra Kelly
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Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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Truffles and Trash : Recirculating Food in a Social Welfare State
Kelly Alexander
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The Real Cost of Cheap Food
Michael (Colorado State University, USA) Carolan
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Much Ado Over Coffee : Indian Coffee House Then And Now
Bhaswati Bhattacharya
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Routledge Handbook of Tea Tourism
Lee (University of New Brunswick, Canada) Jolliffe
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Cultural Approaches to Disgust and the Visceral
Max (Aalto University, Finland) Ryynanen
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Rewilding Food and the Self : Critical Conversations from Europe
Tristan Fournier
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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