books by subject
History of Food
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture): 18
A Middle Eastern Feast
Everlasting Syllabub and the Art of Carving
Grandmother's Wisdom: Good, Old-Fashioned Advice Handed Down Through the Ages
Made in Italy: Food and Stories
Bombers and Mash: The Domestic Front, 1939-45
The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones
History in a Glass: Sixty Years of Wine Writing
A History of the World in 6 Glasses
Appetite
The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World (reissued)
Nutritionism: The Science and Politics of Dietary Advice
Welsh Food Stories
The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners
Food Is Culture
The WI Cookbook: The First 100 Years
The Bistro Cookbook
100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today
Why Food Matters
Outlander Kitchen: To the New World and Back: The Second Official Outlander Companion Cookbook
Outlander Kitchen: The Official Outlander Companion Cookbook
Gin: The Manual
Chewing the Fat: Tasting notes from a greedy life
Bombers and Mash: The Domestic Front 1939-45
Food In England: A complete guide to the food that makes us who we are
The Skinny Soup Maker Recipe Book: Delicious Soup Machine Recipes Under 100, 200 and 300 Calories
Wartime Farm: Rediscovering The Skills And Spirit Of World War II
Pies: Recipes, History, Snippets
Food: A Culinary History: A Culinary History from Antiquity to the Present (European Perspectives: A Series in Social Thought and Cultural Criticism)
