How Sugar Corrupted the World : From Slavery to Obesity
Professor James Walvin
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Pie Fidelity : In Defence of British Food
Pete Brown
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The Truth About Fat : Why Obesity is Not that Simple
Anthony Warner
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Naked Nutrition : An LGBTQ+ Guide to Diet and Lifestyle
Daniel O'Shaughnessy
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Food: A Very Short Introduction
John (Principal, Jesus College, Oxford) Krebs
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The Tudor Kitchen : What the Tudors Ate & Drank
Terry Breverton
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The Foodie : Curiosities, Stories and Expert Tips from the Culinary World
James Steen
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Wine Reads : A Literary Anthology of Wine Writing
Jay McInerney
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The Cheffe : A Culinary Novel
Marie NDiaye
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Steak : One Man's Search for the World's Tastiest Piece of Beef
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A Quick Ting On: Plantain
Rui Da Silva
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Fish and Chips : A History
Panikos Panayi
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You’ve Guac to be Joking! I love Avocados
Cat Faulkner
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How Veganism Can Save Us
Emma Hakansson
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Jewish Festival Food
Spieler Marlina
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Three Gold Coins
Josephine Moon
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Gin : A Short History
Dr Moses Jenkins
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How to Dine in Style : The Art of Entertaining, 1920
J. Rey
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How We Eat : The Brave New World of Food and Drink
Paco Underhill
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Eyeball Tacos and Kangaroo Stew : Life-Changing Meals in Far-Flung Places
Anna Kaminski
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Brunches and other events to have at home
Joanne Ferguson
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Gastrophysics : The New Science of Eating
Charles Spence
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Grass-Fed Nation : Getting Back the Food We Deserve
Graham Harvey
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Killing It : A Memoir of Love, Life, Death and Dinner
Camas Davis
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