Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Kneeling Before Corn : Recuperating More-than-Human Intimacies on the Salvadoran Milpa
Mike Anastario
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Through the Lens of Cultural Anthropology : Second Edition
Laura Tubelle de Gonzalez
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The Carbon Farming Solution : A Global Toolkit of Perennial Crops and Regenerative Agriculture Practices for Climate Change Mitigation and Food Security
Eric Toensmeier
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Body Studies : An Introduction
Margo (Central New Mexico Community College, USA) DeMello
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Food in Art : From Prehistory to Renaissance
Gillian Riley
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Food and Drink Tourism : Principles and Practice
Sally Everett
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Galen on Food and Diet
Mark Grant
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Routledge Handbook of Food as a Commons
Jose Luis Vivero-Pol
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The Story of Garum : Fermented Fish Sauce and Salted Fish in the Ancient World
Sally Grainger
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Violent Appetites : Hunger in the Early Northeast
Carla Cevasco
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Joan Didion: Life and/with/through Words
Cinzia Scarpino
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Food in Ancient China
Yitzchak (University of Haifa, Israel) Jaffe
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Food and the Pilgrim : Nourishment for Pilgrims and Faith-Based Tourists
Heather A. Warfield
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The Spirit of Cognac : Remy Martin: 300 Years of Savoir Faire
Thomas Laurenceau
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Food Co-operatives in Turkey : Building Alternative Food Networks
Ozlem Oz
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Food Cultures and Geographical Indications in Norway
Atle Wehn Hegnes
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The Routledge Handbook of Vegan Studies
Laura Wright
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T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel
Dr Janling (Harvard University, USA) Fu
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