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entries 1-6
1
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Cook, taste, learn how the evolution of science transformed the art of cooking


Crosby, Guy, author.
New York Columbia University Press [2019]
First edition.

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2
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A companion to food in the ancient world



Oxford [England] : Wiley Blackwell, 2015.
[Enhanced Credo edition]

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3
book
BookPrinted Material
 

A revolution in eating : how the quest for food shaped America


McWilliams, James E.
New York : Columbia University Press, [2005]

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Item Status

Location Call No. Status OPAC Message Public Note Gift Note
 Moore Stacks  TX633 .M3 2005    Available  ---
4
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A revolution in eating : how the quest for food shaped America


McWilliams, James E.
New York : Columbia University Press, [2005]

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5
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Italian cuisine : a cultural history


Capatti, Alberto, 1944-
New York : Columbia University Press, [2003]

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6
book
BookPrinted Material
 

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 Moore Stacks  TX637 .C44 1985    DUE 05-10-24 12:00AM  ---
entries 7-7
7
Bestseller
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Early Jewish Cookbooks: Essays on the History of Hungarian Jewish Gastronomy.


Koerner, András, 1940-
[Place of publication not identified] : CEU Oktatasi - Szolgaltato Nonprofit Kft : Central European University Press, 2022.

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entries 8-59
8
Bestseller
BestsellerE-book
 

Control and resistance : food discourse in Franco Spain


Anderson, Lara, Ph. D., author.
Toronto ; Buffalo ; London : University of Toronto Press, [2020]

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9
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The Invention of the Restaurant : Paris and Modern Gastronomic Culture


Spang, Rebecca L., 1961-
Cambridge, Massachusetts : Harvard University Press, [2020]

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10
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Meals matter : a radical economics through gastronomy


Symons, Michael, 1945- author.
New York : Columbia University Press, [2020]

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11
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12
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BestsellerE-book
 

Fruit from the sands : the Silk Road origins of the foods we eat


Spengler, Robert N., III, author.
Oakland, California : University of California Press, [2019]

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13
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Gastro-modernism : food, literature, culture



[Clemson, South Carolina] : Clemson University Press in association with Liverpool University Press, 2019.
First edition.

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14
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15
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Italy and the environmental humanities : landscapes, natures, ecologies



Charlottesville : University of Virginia Press, 2018.

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16
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Pigs, pork, and Heartland hogs : from wild boar to baconfest


Clampitt, Cynthia, author.
Lanham : Rowman & Littlefield, [2018]

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17
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18
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19
Bestseller
BestsellerE-book
 

At the first table : food and social identity in early modern Spain


Campbell, Jodi, 1968- author.
Lincoln : University of Nebraska Press, 2017.

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20
Bestseller
BestsellerE-book
 

The sociology of food : eating and the place of food in society


Poulain, Jean-Pierre, author.
London, UK ; New York, NY, USA : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, [2017]

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21
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From gluttony to enlightenment : the world of taste in early modern Europe


Hoffmann, Viktoria von, author.
Urbana, Illinois : University of Illinois, 2016.

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22
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Taste as experience : the philosophy and aesthetics of food


Perullo, Nicola, 1970- author.
New York : Columbia University Press, [2016]
American edition.

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23
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24
Bestseller
BestsellerE-book
 

Interpreting food at museums and historic sites


Moon, Michelle, 1969- author.
Lanham : Rowman and Littlefield, [2016]

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25
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Food, health, and culture in Latino Los Angeles


Portnoy, Sarah J., author.
Lanham : Rowman & Littlefield, 2016.

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26
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Food in the Gilded Age : what ordinary Americans ate


Dirks, Robert, 1942- author.
Lanham : Rowman & Littlefield, [2016]

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27
Bestseller
BestsellerE-book
 

Falafel nation : cuisine and the making of national identity in Israel


Raviv, Yael, author.
Lincoln, NB ; London : University of Nebraska Press, [2015]

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28
Bestseller
BestsellerE-book
 

Wine + space : architectural design for vinotheques, wine bars and shops


Woschek, Heinz-Gert, author.
München : Edition DETAIL, [2015]
First edition.

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29
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Swann at 100



Leiden ; Boston : Brill Rodopi, [2015]

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30
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The Afro-Mexican Ancestors and the Nation They Constructed


Hernández Cuevas, Marco Polo, author.
Lewiston, New York : The Edwin Mellen Press, [2015]

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31
Bestseller
BestsellerE-book
 

Food history almanac : over 1,300 years of world culinary history, culture, and social influence


Clarkson, Janet, 1947- author.
Lanham, Maryland : Rowman & Littlefield, [2014]

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32
Bestseller
BestsellerE-book
 

Feeding France : new sciences of food, 1760-1815


Spary, E. C. (Emma C.), author.
Cambridge : Cambridge University Press, 2014.

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33
book
BookPrinted Material
 

Seaweeds : edible, available & sustainable


Mouritsen, Ole G., author.
Chicago ; London : The University of Chicago Press, 2013.

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 Moore Stacks  QK570.2 .M6813 2013    Available  ---
34
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Eat history : food and drink in Australia and beyond



Newcastle upon Tyne, UK : Cambridge Scholars Publishing, 2013.

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35
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36
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Food : a culinary history from antiquity to the present



New York : Columbia University Press, 2013.
Paperback edition.

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37
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A history of the French in London : liberty, equality, opportunity


Kelly, Debra, editor.
London : University of London, School of Advanced Study, Institute of Historical Research, 2013.

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38
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BestsellerE-book
 

Savoring power, consuming the times : the metaphors of food in medieval and Renaissance Italian lite


Palma, Pina.
Notre Dame, Indiana : University of Notre Dame Press, [2013]

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39
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Curried cultures : globalization, food, and South Asia



Berkeley : University of California Press, [2012]

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40
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Let the meatballs rest, and other stories about food and culture


Montanari, Massimo, 1949- author.
New York : Columbia University Press, [2012]

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41
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The Basque country : a cultural history


Woodworth, Paddy, 1951-
[England] : Andrews UK, 2012.
Digital ed.

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42
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Saberes y sabores en México y el Caribe



Amsterdam ; New York, NY : Rodopi, 2010.

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43
book
BookPrinted Material
 

An orchard invisible : a natural history of seeds


Silvertown, Jonathan W.
Chicago ; London : The University of Chicago Press, 2009.

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 Moore Stacks  QK661 .S558 2009    Available  ---
44
book
BookPrinted Material
 

The sweet science and other writings


Liebling, A. J. (Abbott Joseph), 1904-1963.
New York : Library of America, 2009.

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 Moore Stacks  PS3523.I278 A6 2009    Available  ---
45
book
BookPrinted Material
 

Secret ingredients : the New Yorker book of food and drink



New York : Modern Library, 2008.
2008 Modern Library paperback ed.

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 Moore Stacks  PN6071.G3 S43 2008    Available  ---
46
Bestseller
BestsellerE-book
 

The Basque country : a cultural history


Woodworth, Paddy, 1951-
Oxford ; New York : Oxford University Press, 2008.

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47
Bestseller
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Eating Identities Reading Food in Asian American Literature


Xu, Wenying.
Honolulu : University of Hawai'i Press, 2008.

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48
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Eating identities : reading food in Asian American literature


Xu, Wenying, author.
Honolulu : University of Hawai'i Press, [2008]

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49
Bestseller
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Taste : a literary history


Gigante, Denise, 1965-
New Haven : Yale University Press, [2005]

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50
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Born again bodies : flesh and spirit in American Christianity


Griffith, R. Marie (Ruth Marie), 1967- author.
Berkeley : University of California Press, [2004]

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