Pet Food Politics : The Chihuahua in the Coal Mine
Marion Nestle
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Texas BBQ, Small Town to Downtown
Wyatt McSpadden
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Food on the Rails : The Golden Era of Railroad Dining
Jeri Quinzio
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American Foodie : Taste, Art, and the Cultural Revolution
Dwight Furrow
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Chopsticks : A Cultural and Culinary History
Q. Edward (Rowan University, New Jersey) Wang
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In the Blood : Understanding America's Farm Families
Robert Wuthnow
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Agrarian Spirit : Cultivating Faith, Community, and the Land
Norman Wirzba
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Forked : A New Standard for American Dining
Saru (Co-Founder and Co-Director, Co-Founder and Co-Directo Jayaraman
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Food on the Page : Cookbooks and American Culture
Megan J. Elias
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Glazed America : A History of the Doughnut
Paul R. Mullins
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Kentucky Heirloom Seeds : Growing, Eating, Saving
Bill Best
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Bound to the Fire : How Virginia's Enslaved Cooks Helped Invent American Cuisine
Kelley Fanto Deetz
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Sephardi : Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
Hlne Jawhara Pier
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Adapting to the Land : A History of Agriculture in Colorado
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I Am Not a Tractor! : How Florida Farmworkers Took On the Fast Food Giants and Won
Susan L. Marquis
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A Decent Meal : Building Empathy in a Divided America
Michael Carolan
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Japan Nutrition
Teiji Nakamura
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Productivity In Singapore's Retail And Food Services Sectors: Contemporary Issues
Mun Heng (Nus, S'pore) Toh
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.be Our Guest : The Ambassadors of Belgian Hospitality
Kathleen Billen
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An Architect's Address Book : The Places That Shaped a Career
Robert Lemon
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Obsessed : The Cultural Critic’s Life in the Kitchen
Elisabeth Bronfen
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Chop Suey : A Cultural History of Chinese Food in the United States
Andrew Coe
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