Eating on the Move from the Eighteenth Century to the Present
Rita d'Errico
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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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Handbook on Public Policy and Food Security
Sheryl L. Hendriks
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Valens Keja L. Valens
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The Diet Myth : The Real Science Behind What We Eat
Tim Spector
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More Plants Less Waste : Plant-based Recipes + Zero Waste Life Hacks with Purpose
Max La Manna
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Food Fix : How to Save Our Health, Our Economy, Our Communities and Our Planet One Bite at a Time
Mark Hyman
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Gastrophysics : The New Science of Eating
Charles Spence
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Fast Food Nation : What The All-American Meal is Doing to the World
Eric Schlosser
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Sixty Million Frenchmen Can't be Wrong
Jean-Benoit Nadeau
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We are the Weather : Saving the Planet Begins at Breakfast
Jonathan Safran Foer
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The Third Plate : Field Notes on the Future of Food
Dan Barber
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Menus that Made History : Over 2000 years of menus from Ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast
Alex Johnson
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The End of Overeating : Taking control of our insatiable appetite
David Kessler
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Work Clean : The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
Dan Charnas
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Eat Like a Human : Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health
Bill Schindler
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Food Culture in Belgium
Scholliers Peter Scholliers
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Sugar : The world corrupted, from slavery to obesity
James Walvin
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River of Shadows : A Commissario Soneri Mystery
Valerio Varesi
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