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Research Agenda for Food Systems

Digital food: from paddock to platform

The Pornography of Meat

Food, Globalization and Sustainability

The land of the five flavors: a cultural history of Chinese cuisine

Food, national identity and nationalism: from everyday to global politics

The cultivation of taste: chefs and the organization of fine dining

Your Brain on Food: How Chemicals Control Your Thoughts and Feelings

Food, religion and communities in early modern Europe

Routledge Handbook of Sustainable and Regenerative Food Systems

Dialogues on ethical vegetarianism

Experimental Dining: Performance, Experience and Ideology in Contemporary Creative Restaurants

Food Culture, Consumption and Society

The community food forest handbook: how to plan, organize, and nurture edible gathering places

The globalization of wine

Food information, communication and education: eating knowledge

The social archaeology of food: thinking about eating from prehistory to the present

Contested Territory: ien Bien Phu and the Making of Northwest Vietnam

You aren't what you eat: fed up with gastroculture

Food and the self: consumption, production and material culture

Moonshine: a global history

Medieval flavors: food, cooking, and the table

Ecologist Guide to Food: A Green Living Guide

Barbecue: a global history - 91

A philosophy of recipes: making, experiencing, and valuing

The Globalization of Wine

In the Blood: Understanding America's Farm Families

The Japanese Restaurant: Tasting the New Exotic in Australia

Well-Intentioned Whiteness: Green Urban Development and Black Resistance in Kansas City

Food Culture in France

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