Drink Maps in Victorian Britain
Kris Butler
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Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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The Great Indian Food Trip : Around a Subcontinent a la Carte
Zac O'Yeah
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How Would You Like Your Mammoth? : 12,000 Years of Culinary History in 50 Bite-Size Essays
Uta Seeburg
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Jayaflava : A Celebration of Food, Flavour and Recipes from Sri Lanka
Tasha Marikkar
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Invitation to a Banquet : The Story of Chinese Food
Fuchsia Dunlop
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Food of the Cods : How Fish and Chips Made Britain
Daniel Gray
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Stuffed : A History of Good Food and Hard Times in Britain
Pen Vogler
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Bedside Companion for Food Lovers : An anthology of literary morsels for every night of the year
Jane McMorland Hunter
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The Almanac: A Seasonal Guide to 2023 : THE SUNDAY TIMES BESTSELLER
Lia Leendertz
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What's Cooking in the Kremlin : A Modern History of Russia Through the Kitchen Door
Witold Szablowski
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The Philosophy of Chocolate
Sam Bilton
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The Core of an Onion : Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes
Mark Kurlansky
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Animal Liberation Now
Peter Singer
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The Lost Supper : Searching for the Future of Food in the Flavors of the Past
Taras Grescoe
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Seafood Journey : Tastes and Tales From Scotland
Ghillie Basan
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The Food Book : The Stories, Science, and History of What We Eat
DK
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A Twist in the Tail : How the Humble Anchovy Flavoured Western Cuisine
Christopher Beckman
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Format: Book (Hardback)
