Title: Shelf Life / Edition 2, Author: Dominic Man
Title: Carnal Appetites: FoodSexIdentities / Edition 1, Author: Elspeth Probyn
Title: Haute Cuisine: How the French Invented the Culinary Profession / Edition 1, Author: Amy B. Trubek
Title: Cultivating Coffee: The Farmers of Carazo, Nicaragua, 1880-1930 / Edition 1, Author: Julie A. Charlip
Title: Food Ethics / Edition 2, Author: Louis P. Pojman
Title: Swimming with Crocodiles: The Culture of Extreme Drinking / Edition 1, Author: Marjana Martinic
Title: Dangerous Digestion: The Politics of American Dietary Advice / Edition 1, Author: E. Melanie DuPuis
Title: Learning to Cook in 1898: A Chicago Culinary Memoir, Author: Ellen F. Steinberg
Title: Framing Fat: Competing Constructions in Contemporary Culture, Author: Samantha Kwan
Title: This Organic Life: Confessions of a Suburban Homesteader, Author: Joan Dye Gussow
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Title: Republic of Barbecue: Stories Beyond the Brisket, Author: Elizabeth S. D. Engelhardt
Title: Garde Manger, Study Guide: The Art and Craft of the Cold Kitchen / Edition 4, Author: The Culinary Institute of America (CIA)
Title: The Sale and Purchase of Restaurants / Edition 2, Author: John M. Stefanelli
Title: Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade / Edition 1, Author: Tim Unwin

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