Tasting Difference : Food, Race, and Cultural Encounters in Early Modern Literature
Gitanjali G. Shahani
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Proteins as Human Food : Proceedings of the Sixteenth Easter School in Agricultural Science, University of Nottingham, 1969
R. A. Lawrie
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Writing the Meal : Dinner in the Fiction of Twentieth-Century Women Writers
Diane Elizabeth McGee
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Turning the Tables : Restaurants and the Rise of the American Middle Class, 1880-1920
Andrew P. Haley
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Creating a Common Table in Twentieth-Century Argentina : Dona Petrona, Women, and Food
Rebekah E. Pite
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Eating Puerto Rico : A History of Food, Culture, and Identity
Cruz Miguel Ortiz Cuadra
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Edna Lewis : At the Table with an American Original
Sara B. Franklin
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Every Nation Has Its Dish : Black Bodies and Black Food in Twentieth-Century America
Jennifer Jensen Wallach
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Food Fights : How History Matters to Contemporary Food Debates
Charles C. Ludington
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Diners, Dudes, and Diets : How Gender and Power Collide in Food Media and Culture
Emily J. H. Contois
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Eating While Black : Food Shaming and Race in America
Psyche A. Williams-Forson
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Guarana : How Brazil Embraced the World's Most Caffeine-Rich Plant
Seth Garfield
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Functional Foods : Biochemical and Processing Aspects, Volume 1
Giuseppe Mazza
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