The Professional Chef
The Culinary Institute of America (CIA)
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Food Culture in South America
Lovera Jose Rafael Lovera
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A Scent of Champagne : 8,000 Champagnes Tested and Rated
Richard Juhlin
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A Scent of Champagne : 8,000 Champagnes Tasted and Rated
Richard Juhlin
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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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The Prehistory of Food : Appetites for Change
Chris Gosden
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Food Culture in Japan
Ashkenazi Michael Ashkenazi
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Food Culture in Sub-Saharan Africa
Osseo-Asare Fran Osseo-Asare
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Food Culture in the Caribbean
Houston Lynn M. Houston
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Food Culture in Russia and Central Asia
McNamara Glenn R. McNamara
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Food Culture in Mexico
Long-Solis Janet Long-Solis
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Food Culture in the Near East, Middle East, and North Africa
Heine Peter Heine
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Food Culture in Great Britain
Mason Laura Mason
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Food Culture in Italy
Parasecoli Fabio Parasecoli
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Food Culture in France
Abramson Julia L. Abramson
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Food Culture in Central America
McDonald Michael R. McDonald
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food Culture in Russia and Central Asia
McNamara Glenn R. McNamara
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Food Culture in South America
Lovera Jose Rafael Lovera
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