Title: Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States, Author: Andrew R. Ruis
Title: The World of the Tavern: Public Houses in Early Modern Europe, Author: Beat Kümin
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Title: The World's Greatest Wine Estates: A Modern Perspective, Author: Robert M. Parker
Title: Food and Theatre on the World Stage, Author: Dorothy Chansky
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Title: Food Styling for Photographers: A Guide to Creating Your Own Appetizing Art, Author: Linda Bellingham
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Title: Pot in Pans: A History of Eating Cannabis, Author: Robyn Griggs Lawrence
Title: Food in the Ancient World, Author: Joan P. Alcock
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Title: Food Culture in Spain (Food Culture around the World Series), Author: F. Xavier Medina
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Title: IN A CHILD'S KITCHEN, Author: Megan Martinez
Title: Cooking and Coping Among the Cacti: Diet, Nutrition and Available Income in Northwestern Mexico, Author: Roberta D. Baer
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Title: Sauces: Classical and Contemporary Sauce Making,, Author: James Peterson
Title: Raising the Bar, Author: Kathryn Graham
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Title: Gender, Drink and Drugs, Author: Maryon McDonald
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Title: Bear Cookin': The Original Guide to Bear Comfort Foods, Author: Pj Gray
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Title: Framing Fat: Competing Constructions in Contemporary Culture, Author: Samantha Kwan
Title: Food, Economics, and Health, Author: Alok Bhargava
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Title: Food in the United States 1890-1945, Author: Megan Elias
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Title: On Food and Cooking: The Science and Lore of the Kitchen, Author: Harold McGee
Title: Food In The United States, 1820s-1890, Author: Susan Williams
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Title: History of American Cooking, Author: Merril D. Smith
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