How Food Is Made
Harriet Brundle
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Python for Chemists
Christian Hill
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Modern Medicines from Plants : Botanical histories of some of modern medicine’s most important drugs
Henry Oakeley
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An Introduction to Sustainable Aquaculture
Daniel Penalosa Martinell
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Food Safety and Technology Governance
Kuei-Jung Ni
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The History of Experience : A Study in Experiential Turns and Cultural Dynamics from the Paleolithic to the Present Day
Wolfgang (University of Cologne, Germany) Leidhold
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Geopolitical Landscapes of Donald Trump : International Politics and Institutional Characteristics of Mexico-Guatemala Relations
Carlos (Center for Research and Teaching in Economics Heredia-Zubieta
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Nutrition for Sport, Exercise, and Performance : Science and Application
Adrienne Forsyth
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Topics in Musical Interpretation
Sezi (Bucknell University, USA) Seskir
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Think Like a Dietitian : A Nutrition Counseling Starter Kit
J. Barretto Patterson
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Principles of Sustainable Aquaculture : Promoting Social, Economic and Environmental Resilience
Stuart W. Bunting
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A Stakeholder Approach to Managing Food : Local, National, and Global Issues
Adam Lindgreen
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Regoverning Markets : A Place for Small-Scale Producers in Modern Agrifood Chains?
Bill Vorley
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The New Cultures of Food : Marketing Opportunities from Ethnic, Religious and Cultural Diversity
Martin K. Hingley
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Benchmarking in Food and Farming : Creating Sustainable Change
Lisa Jack
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Colloids and the Depletion Interaction
Henk N.W. Lekkerkerker
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Deadly Medicines and Organised Crime : How Big Pharma Has Corrupted Healthcare
Peter Gotzsche
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Colour : Making and Using Dyes and Pigments
Francois Delamare
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Cider Country : How an Ancient Craft Became a Way of Life
James Crowden
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Vegetarian Slow Cooker : Over 70 delicious recipes for stress-free meals
Libby Silbermann
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The Missing Ingredient : The Curious Role of Time in Food and Flavour
Jenny Linford
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Organic Chemistry: A Very Short Introduction
Graham (Lecturer in Organic Chemistry and Medicinal Chemistry Patrick
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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
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