Food Science

From Modern Production to Imagined Primitive: The Social World of Coffee from Papua New Guinea

By West, Paige

1 available

The British Brewing Industry, 1830-1980

By T. R. Gourvish (London School of Economics and Political Science), R. G. Wilson (University of East Anglia), Fiona Wood

Principles of Microbiology

By Parry, Thelma, Pawsey, Rosa K.

Good Food Stories: Our Choices Make the World of Difference

By Hodgson, Tony

Meals to Come: A History of the Future of Food (California Studies in Food and Culture): 16

By Belasco, Warren

Unprocessed: How the Food We Eat Is Fuelling Our Mental Health Crisis ‘This book will change lives’ – Tim Spector, author of Food For Life

By Wilson, Kimberley

Technically Food: Inside Silicon Valley’s Mission to Change What We Eat

By Zimberoff, Larissa

Gastrophysics: The New Science of Eating

By Spence, Charles

Bread: The Story of Greggs

By Gregg, Ian

The Food Lover's Handbook

By Price, Mark

BrewDog: Craft Beer for the People

By Taylor, Richard, Watt, James, Dickie, Martin, Dr Richard

The Marketing of Foodstuffs in the Gambia, 1400-1980: A Geographical Analysis

By Barrett, Hazel R.

Winemasters of Bordeaux

By Faith, Nicholas

Planet Chicken: The Shameful Story of the Bird on your Plate

By Ellis, Hattie

Additives: A Survival Guide

By Felicity Lawrence

Fast Food Nation: What The All-American Meal is Doing to the World

By Eric Schlosser

The Oxford Companion to Food

By Alan Davidson, Tom Jaine

Potato Science and Technology

By G. Lisinska, W. Leszczynski

Start Your Own Microbrewery, Distillery, or Cidery: Your Step-By-Step Guide to Success

By Corie Brown

Polyphonic Composition: Introduction to the Art of Composing Vocal Counterpoint in the Sixteenth-century Style

By Owen Swindale

Scotch Missed: Lost Distilleries of Scotland

By Brian Townsend

Bread

By Honor Head

Milk

By Claire Llewellyn

Chocolate

By Claire Llewellyn

Chocolate

By Claire Llewellyn

I Know That: Apples

By Llewellyn, Claire

The Biological Chemistry of the Elements: The Inorganic Chemistry of Life

By J. J. R. Frausto da Silva (, Professor of Analytical Chemistry, Instituto Superior Tecnico, Universidad Tecnicia de Lisboa), R. J. P. Williams (, Emeritus Professor of Chemistry, University of Oxford)

Salt, Sugar, Fat: How the Food Giants Hooked Us

By Michael Moss

Food Politics: How the Food Industry Influences Nutrition and Health

By Marion Nestle

Poison on a Plate: Dangers in the Food We Eat and How to Avoid Them

By Richard Lacey