📚 California Studies in Food and Culture

издательство «Ingram»
Meat Planet Benjamin Aldes Wurgaft
Tsukiji Theodore C. Bestor
A Taste of Power Katharina Vester
The Untold History of Ramen George Solt
Dangerous Digestion E. Melanie Dupuis
Word of Mouth Priscilla Parkhurst Ferguson
Eating Mud Crabs in Kandahar Группа авторов
Hoptopia Peter A. Kopp
Food and Power Nir Avieli
The Queen of Fats Susan Allport
The Life of Cheese Heather Paxson
Making Modern Meals Amy B. Trubek
Cuisine and Empire Rachel Laudan
Free for All Janet Poppendieck
Why Calories Count Marion Nestle
Sameness in Diversity Laresh Jayasanker
Reinventing the Wheel Bronwen Percival
A History of Cookbooks Henry Notaker
The Labor of Lunch Jennifer E. Gaddis
Breaking Bread Lynne C. Anderson
The Weight of Obesity Emily Yates-Doerr
A Geography of Digestion Nicholas Bauch
Inventing Baby Food Amy Bentley
How the Other Half Ate Katherine Leonard Turner
Breadlines Knee-Deep in Wheat Janet Poppendieck
Tasting French Terroir Thomas Moon Parker
Balancing on a Planet David A. Cleveland
Safe Food Marion Nestle
Beyond Hummus and Falafel Liora Gvion
The Art of Cooking Maestro Martino of Como
Born Again Bodies R. Marie Griffith
Becoming Salmon Marianne Elisabeth Lien
Camembert Pierre Boisard
Eating Right in the Renaissance Ken Albala
Eating Apes Dale Peterson
Feeding the Crisis Maggie Dickinson
Inside the California Food Revolution Joyce Goldstein
American Tuna Andrew F. Smith
M. F. K. Fisher among the Pots and Pans Joan Reardon
Zinfandel Charles L. Sullivan
Cumin, Camels, and Caravans Gary Paul Nabhan
Culinary Ephemera William Weaver
The Darjeeling Distinction Sarah Besky
Encyclopedia of Pasta Oretta Zanini De Vita
Secrets from the Greek Kitchen David E. Sutton
More Than Just Food Garrett Broad
Curried Cultures Группа авторов
Popes, Peasants, and Shepherds Oretta Zanini De Vita
Encarnación’s Kitchen Encarnación Pinedo
Of Sugar and Snow Geraldine M. Quinzio