Religion, Regulation, Consumption : Globalising Kosher and Halal Markets
John Lever
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Feminist Food Studies : Intersectional Perspectives
Barbara Parker
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Clothing the Poor in Nineteenth-Century England
Vivienne (Goldsmiths, University of London) Richmond
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Reading and Writing Recipe Books, 1550-1800
Michelle DiMeo
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Reinventing Rural : New Realities in an Urbanizing World
Alexander R. Thomas
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The Kitchen, Food, and Cooking in Reformation Germany
Volker Bach
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£81.15
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Food Matters : Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
Carolyn A. Nadeau
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The Economics of Chocolate
Mara P. (, Post-Doctoral researcher, LICOS-Centre for In Squicciarini
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The Moral Complexities of Eating Meat
Ben (Postdoctoral Fellow in Philosophy, Postdoctoral Fellow i Bramble
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A Bowl for a Coin : A Commodity History of Japanese Tea
William Wayne Farris
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Manuscript Recipe Books as Archaeological Objects : Text and Food in the Early Modern World
Madeline Shanahan
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Of Dishes and Discourse : Classical Arabic Literary Representations of Food
Geert Jan van Gelder
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Tasting French Terroir : The History of an Idea
Thomas Parker
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The Story of Garum : Fermented Fish Sauce and Salted Fish in the Ancient World
Sally Grainger
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Feeding Cities : Improving local food access, security, and resilience
Christopher (Northeastern University, USA) Bosso
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Transforming Gender and Food Security in the Global South
Jemimah Njuki
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Food Tourism and Regional Development : Networks, products and trajectories
C. Michael Hall
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The Food History Reader : Primary Sources
Ken (University of the Pacific, USA) Albala
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The Handbook of Food and Anthropology
Dr Jakob A. (SOAS, University of London, UK) Klein
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The Food and Folklore Reader
Lucy M. (Independent Scholar and Founder of the Center for Food Long
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The Stomach for Fighting : Food and the Soldiers of the Great War
Rachel Duffett
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