Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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The Invention of Scarcity : Malthus and the Margins of History
Deborah Valenze
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Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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Kneeling Before Corn : Recuperating More-than-Human Intimacies on the Salvadoran Milpa
Mike Anastario
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Valens Keja L. Valens
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Schools, Space and Culinary Capital
Gurpinder Singh (University of Wolverhampton, UK) Lalli
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Food, Philosophy, and Intellectual Property : Fifty Case Studies
Enrico Bonadio
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Much Ado Over Coffee : Indian Coffee House Then And Now
Bhaswati Bhattacharya
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The Routledge International Handbook of Boredom
Maik Bieleke
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The Routledge International Handbook of Boredom
Maik Bieleke
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Russian Food since 1800 : Empire at Table
Professor Catriona (University of Cambridge, UK) Kelly
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Through the Lens of Cultural Anthropology : Second Edition
Laura Tubelle de Gonzalez
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The Gourmand’s Egg. A Collection of Stories and Recipes
The Gourmand
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The Oxford Companion to Spirits and Cocktails
David Wondrich
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The Carbon Farming Solution : A Global Toolkit of Perennial Crops and Regenerative Agriculture Practices for Climate Change Mitigation and Food Security
Eric Toensmeier
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Food in Art : From Prehistory to Renaissance
Gillian Riley
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Food and Drink Tourism : Principles and Practice
Sally Everett
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Food Culture in Belgium
Scholliers Peter Scholliers
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Food Culture in Scandinavia
Notaker Henry Notaker
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