The Philosophy of Food
David M. Kaplan
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Revolution at the Table : The Transformation of the American Diet
Harvey Levenstein
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A Taste of Power : Food and American Identities
Katharina Vester
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More Than Just Food : Food Justice and Community Change
Garrett Broad
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Tsukiji : The Fish Market at the Center of the World
Theodore C. Bestor
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Secrets from the Greek Kitchen : Cooking, Skill, and Everyday Life on an Aegean Island
David E. Sutton
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Bitter and Sweet : Food, Meaning, and Modernity in Rural China
Ellen Oxfeld
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Let's Ask Marion : What You Need to Know about the Politics of Food, Nutrition, and Health
Marion Nestle
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The Cookbook Library : Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
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Dangerous Digestion : The Politics of American Dietary Advice
E. Melanie DuPuis
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Paradox of Plenty : A Social History of Eating in Modern America
Harvey Levenstein
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The Queen of Fats : Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
Susan Allport
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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A Geography of Digestion : Biotechnology and the Kellogg Cereal Enterprise
Nicholas Bauch
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Food and Power : A Culinary Ethnography of Israel
Nir Avieli
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Meat Planet : Artificial Flesh and the Future of Food
Benjamin Aldes Wurgaft
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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Safe Food : The Politics of Food Safety
Marion Nestle
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Cumin, Camels, and Caravans : A Spice Odyssey
Gary Paul Nabhan
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Eating Mud Crabs in Kandahar : Stories of Food during Wartime by the World's Leading Correspondents
Matt McAllester
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Tasting French Terroir : The History of an Idea
Thomas Parker
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Breadlines Knee-Deep in Wheat : Food Assistance in the Great Depression
Janet Poppendieck
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Eating Right in the Renaissance
Ken Albala
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Zinfandel : A History of a Grape and Its Wine
Charles L. Sullivan
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