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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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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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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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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Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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Spoon-Fed : Why almost everything we’ve been told about food is wrong, by the #1 bestselling author of Food for Life
Tim Spector
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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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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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People in Food
Shalini Vallepur
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The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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The Oxford Handbook of the Archaeology of Diet
Julia (Professor Emerita, Professor Emerita, School of Arch Lee-Thorp
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Kneeling Before Corn : Recuperating More-than-Human Intimacies on the Salvadoran Milpa
Mike Anastario
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Cultivating Socialism : Venezuela, ALBA, and the Politics of Food Sovereignty
Rowan Lubbock
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Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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Vegetarianism and Veganism in Literature from the Ancients to the Twenty-First Century
Theophilus (University of Bristol) Savvas
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The Routledge International Handbook of Boredom
Maik Bieleke
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Cultural Flows in High-End Cuisine : From the Periphery to the Center
Christel Lane
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