The School Food Revolution : Public Food and the Challenge of Sustainable Development
Kevin Morgan
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The Business of Champagne : A Delicate Balance
Steve Charters
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Beer School : Bottling Success at the Brooklyn Brewery
Steve Hindy
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Dethroning the King : The Hostile Takeover of Anheuser-Busch, an American Icon
Julie MacIntosh
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Dethroning the King : The Hostile Takeover of Anheuser-Busch, an American Icon
Julie MacIntosh
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Food and Drink - Good Manufacturing Practice
Louise Manning
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The BRC Global Standard for Food Safety : A Guide to a Successful Audit
Ron Kill
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The Dynamics of the International Brewing Industry Since 1800
Terry Gourvish
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Wine and Identity : Branding, Heritage, Terroir
Matt Harvey
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A Good African Story : How a Small Company Built a Global Coffee Brand
Andrew Rugasira
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Concentration and Power in the Food System : Who Controls What We Eat?
Professor Philip H. Howard
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The Ethical Carnivore : My Year Killing to Eat
Gray Louise Gray
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Reinventing the Wheel : Milk, Microbes and the Fight for Real Cheese
Percival Bronwen Percival
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The Tipping Point : An Argument for Eliminating Gratuities
Peter Caldon
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The Food Industries of Europe in the Nineteenth and Twentieth Centuries
Alain Drouard
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Reconnecting Markets : Innovative Global Practices in Connecting Small-Scale Producers with Dynamic Food Markets
Estelle Bienabe
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Ale, Beer, and Brewsters in England : Women's Work in a Changing World, 1300-1600
Judith M. Bennett
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Food and Agrarian Orders in the World-Economy
Mcmichael Philip Mcmichael
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Food and Drink - Good Manufacturing Practice : A Guide to its Responsible Management (GMP7)
Louise Manning
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Ice Cream Social : The Struggle for the Soul of Ben & Jerry's
Brad Edmondson
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Ice Cream Social : The Struggle for the Soul of Ben & Jerry's
Brad Edmondson
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Modern Moonshine : The Revival of White Whiskey in the Twenty-First Century
Lippard Cameron D. Lippard
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Plane Truth : Aviation's Real Impact on People and the Environment
Rose Bridger
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