The Great War Cook Book : From Trench Pudding to Carrot Marmalade
May Byron
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Hungover: A History of the Morning After and One Man’s Quest for a Cure
Shaughnessy Bishop-Stall
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A Short History of Coffee
Gordon Kerr
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Ireland’s Green Larder : The Definitive History of Irish Food and Drink
Margaret Hickey
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Rebellious Spirits : Audacious Tales of Drinking on the Wrong Side of the Law
Ruth Ball
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Millennial Vegan : Tips for Navigating Relationships, Wellness and Everyday Life as a Young Animal Advocate
Casey T. Taft
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Victorian Recipes
Pitkin
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Home Pickling
Henry Sarson
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Plough Quarterly No. 4 : Earth
Bill McKibben
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Dinner! : Level 3
Mahmoud Gaafar
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Herring Tales : How the Silver Darlings Shaped Human Taste and History
Donald S. Murray
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Plough Quarterly No. 28 - Creatures : The Nature Issue
Adam Nicolson
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Supersized : Strange Tales from a Fast-food Culture
Morgan Spurlock
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Burgers in Blackface : Anti-Black Restaurants Then and Now
Naa Oyo A. Kwate
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The Kitchen Magpie : Curiosities, Stories and Expert Tips from the Culinary World
James Steen
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In the Restaurant : From Michelin stars to fast food; what eating out tells us about who we are
Christoph Ribbat
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You Aren't What You Eat : Fed Up with Gastroculture
Steven Poole
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Afrooz : A Celebration of Life, Family and Food
Shahrzad Ghorashian
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A Place at the Table : The Crisis of 49 Million Hungry Americans and How to Solve It
Participant Participant Media
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Food Food Food All is Good
Hedieh Najafi
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