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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Food in Early Modern Europe
Ken (University of the Pacific, USA) Albala
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Cooking in Europe, 1250-1650
Ken (University of the Pacific, USA) Albala
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Practical Food and Beverage Cost Control
Clement (Consultant to the Hospitality Industry) Ojugo
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Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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£63.50
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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£105.00
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Add to BasketBaking for Special Diets
Richard J. Coppedge
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Add to BasketNutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Steven Kolpan
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Add to BasketOpportunities in the Nutrition and Food Sciences : Research Challenges and the Next Generation of Investigators
Institute of Medicine
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£45.00
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Add to BasketThe Tastes and Politics of Inter-Cultural Food in Australia
Dr. Sukhmani, Lecturer in Media and Communication at the Univ Khorana
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£123.00
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Add to BasketThe Tastes and Politics of Inter-Cultural Food in Australia
Dr. Sukhmani, Lecturer in Media and Communication at the Univ Khorana
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£41.00
£36.95
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Add to BasketRegional American Food Culture
Lucy M. (Independent Scholar and Founder of the Center for Food Long
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Nutrition for Foodservice and Culinary Professionals
Karen E. (Academy of Nutrition and Dietetics (formerly the A Drummond
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