Kin : Caribbean Recipes for the Modern Kitchen
Marie Mitchell
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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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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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The Diet Myth : The Real Science Behind What We Eat
Professor Tim Spector
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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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A Cook’s Book
Nigel Slater
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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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Settlers : Journeys Through the Food, Faith and Culture of Black African London
Jimi Famurewa
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The Rice Book
Sri Owen
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The Philosophy of Chocolate
Sam Bilton
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Dinner in Rome : A History of the World in One Meal
Andreas Viestad
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Divide : The relationship crisis between town and country: Longlisted for The 2022 Wainwright Prize for writing on CONSERVATION
Anna Jones
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People in Food
Shalini Vallepur
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Bigger Fish to Fry : A Theory of Cooking as Risk, with Greek Examples
David E. Sutton
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Hunger, Whiteness and Religion in Neoliberal Britain : An Inequality of Power
Maddy (University of York) Power
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The Great Indian Thali : Seasonal Vegetarian Wholesomeness
Nandita Iyer
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Eating in US National Parks : Cosmopolitan Taste and Food Tourism
Kathleen LeBesco
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Much Ado Over Coffee : Indian Coffee House Then And Now
Bhaswati Bhattacharya
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Cultivating Socialism : Venezuela, ALBA, and the Politics of Food Sovereignty
Rowan Lubbock
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