Sustainability in High-Excellence Italian Food and Wine
Laura Onofri
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Monetary Policy and Food Inflation in Emerging and Developing Economies
Abdul-Aziz Iddrisu
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Eat Your Heart Out : Why the food business is bad for the planet and your health
Felicity Lawrence
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Basic Butchering of Livestock & Game : Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison
John J. Mettler
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Not On the Label : What Really Goes into the Food on Your Plate
Felicity Lawrence
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Who Poisoned Your Bacon? : The Dangerous History of Meat Additives
Guillaume Coudray
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Baking for Profit : Starting a Small Bakery
George Bathie
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£12.95
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The Ethics of What We Eat : Why Our Food Choices Matter
Peter Singer
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Pop : Truth and Power at the Coca-Cola Company
Constance Hays
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Chocolate Nations : Living and Dying for Cocoa in West Africa
Orla Ryan
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Poison on a Plate : Dangers in the Food We Eat and How to Avoid Them
Richard Lacey
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The First Food Empire : A History of J Lyons and Co
Peter Bird
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£25.00
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Smoke Signals : 100 Years of Tobacco Advertising
Judy Vaknin
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Vino Business : The Cloudy World of French Wine
Isabelle Saporta
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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Sugar : The Grass that Changed the World
Sanjida O'Connell
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Cook Wrap Sell : A Guide to Starting and Running a Successful Food Business from Your Kitchen
Bruce McMichael
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Heineken in Africa : A Multinational Unleashed
Olivier van Beemen
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Soda Politics : Taking on Big Soda (and Winning)
Dr. Marion (Paulette Goddard Professor in the Department of Nu Nestle
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Farmageddon in Pictures : The True Cost of Cheap Meat - in bite-sized pieces
Philip Lymbery
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Moonlighting : Tales and misadventures of a working life with eels
Michael Brown
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Still Going Strong
John Hughes
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Beyond the Pale : The Story of Sierra Nevada Brewing Co.
Ken Grossman
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