Caffeinated : How Our Daily Habit Hooks, Helps and Hurts Us
Murray Carpenter
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A Half Baked Idea : Winner of the Fortnum & Mason s Debut Food Book Award
Olivia Potts
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Of Cabbages and Kimchi : A Practical Guide to the World of Fermented Food
James Read
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Reinventing the Wheel : Milk, Microbes and the Fight for Real Cheese
Percival Bronwen Percival
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The Biscuit : The History of a Very British Indulgence
Lizzie Collingham
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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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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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Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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Shoppology : The Science of Supermarket Shopping & Strategy to Spend Less and Get More
Phillip Adcock
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Fair Trade : The Challenges of Transforming Globalization
Laura T. Raynolds
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The Rhetoric of Food : Discourse, Materiality, and Power
Joshua Frye
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