Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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Safe Food : The Politics of Food Safety
Marion Nestle
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Cumin, Camels, and Caravans : A Spice Odyssey
Gary Paul Nabhan
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Eating Apes
Dale Peterson
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Our Overweight Children : What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic
Sharron Dalton
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Why Calories Count : From Science to Politics
Marion Nestle
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Making Modern Meals : How Americans Cook Today
Amy B. Trubek
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Encarnacion’s Kitchen : Mexican Recipes from Nineteenth-Century California
Encarnacion Pinedo
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M. F. K. Fisher Among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Perfection Salad : Women and Cooking at the Turn of the Century
Laura Shapiro
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Culinary Ephemera : An Illustrated History
William Weaver
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Medieval Cuisine of the Islamic World : A Concise History with 174 Recipes
Lilia Zaouali
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Free for All : Fixing School Food in America
Janet Poppendieck
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Word of Mouth : What We Talk About When We Talk About Food
Priscilla Parkhurst Ferguson
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Hoptopia : A World of Agriculture and Beer in Oregon's Willamette Valley
Peter A. Kopp
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Inventing Baby Food : Taste, Health, and the Industrialization of the American Diet
Amy Bentley
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The Weight of Obesity : Hunger and Global Health in Postwar Guatemala
Emily Yates-Doerr
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The Labor of Lunch : Why We Need Real Food and Real Jobs in American Public Schools
Jennifer E. Gaddis
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Feeding the Crisis : Care and Abandonment in America's Food Safety Net
Maggie Dickinson
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Canned : The Rise and Fall of Consumer Confidence in the American Food Industry
Anna Zeide
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Yerba Mate : The Drink That Shaped a Nation
Julia J.S. Sarreal
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Eating Mud Crabs in Kandahar : Stories of Food during Wartime by the World's Leading Correspondents
Matt McAllester
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Wonder Foods : The Science and Commerce of Nutrition
Lisa Haushofer
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