Food Science

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

By West, Paige

1 available

Whiskypedia: A Gazetteer of Scotch Whisky

By Charles Maclean

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 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

The First Food Empire: A History of J Lyons and Co

By Peter Bird

JUICING FOR HEALTH: How to use natural juices to boost energy, immunity and wellbeing

By Wheater

Heston Blumenthal at Home

By Blumenthal, Heston

Concise Encyclopedia of Temperate Tree Fruit

By Suman Singha (University of Connecticut, Storrs, CT, USA), Tara Baugher

Soft Drinks

By Colin Emmins

Functional Foods, Cardiovascular Disease and Diabetes

By A Arnoldi (University of Milan, Italy)

Sensory Analysis of Foods

By J. R. Piggott