Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Valens Keja L. Valens
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Food in Art : From Prehistory to the Renaissance
Riley Gillian Riley
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The Intellectual Property and Food Project : From Rewarding Innovation and Creation to Feeding the World
Charles Lawson
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Routledge Handbook of Sustainable and Regenerative Food Systems
Jessica Duncan
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The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Alain Drouard
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Saving More Than Seeds : Practices and Politics of Seed Saving
Catherine Phillips
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Renaissance Food from Rabelais to Shakespeare : Culinary Readings and Culinary Histories
Joan Fitzpatrick
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Food and Media : Practices, Distinctions and Heterotopias
Jonatan Leer
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