Culinary Psychology
Food Choices and the Mind–Body Connection
By (author) Stelios Kiosses By (author) Beth Frates By (author) Neil Rippington
Food and the Elements
Proceedings of the Oxford Symposium on Food and Cookery 2025
Edited by Mark McWilliams
Sparkling Wines
The Equinox Guide for Wine Professionals and Connoisseurs
By (author) Piotr Nagórka Contributions by Marta Regowska
Chef
Histoire d'un artiste en cuisine
Poverty Food
Proceedings of the Oxford Symposium on Food and Cookery, 2026
Beer Terroir
Place and Taste in the Pre-Prohibition Rocky Mountain West
by Braden Neihart
Culinary Crossroads
Language, Culture, and Cuisine in Global Perspective
Contributions by Lubow Frolak Contributions by Edyta Jabłonka Contributions by Jovana Karanikikj Josimovska Contributions by…
Dulcis in fundo
Atti del Convegno di studi del PRIN AtLiTeG. A cura di Nicola De Blasi, Rita Fresu, Giovanna Frosini, Sergio Lubello
Volume 5
edited by Nicola De Blasi, Rita Fresu and Giovanna Frosini and Sergio Lubello
Von Speis zu kochen
Kochbucher und Rezeptsammlungen als diskursive Praktiken und Quellen fur die Kulturgeschichte des Spatmittelalters und der Fruhen Neuzeit
edited by Barbara Denicolo
La Chine par le menu
Cuisine, culture culinaire et traditions alimentaires chinoises
by Francoise Sabban
La culture culinaire et les mots
Contributions by Paula Albitre Lamata Contributions by Magdalena Bartkowiak-Lerch Contributions by Anna Bochnakowa Contributions by…
Medlars
Growing & Cooking
by Jane Steward
Portable Food
Proceedings of the Oxford Symposium on Food and Cookery 2022
edited by Mark McWilliams
The Tavern Cook
Eighteenth-Century Dining through the Recipes of Richard Briggs
by Marc Meltonville
In Taberna
Finger Food dall'Antica Roma
Volume 267
by Martina Tapinassi
In Taberna
Finger Food di Mastro Martino
Volume 271
by Martina Tapinassi
Chilli Peppers
The True History of a World Conquest
By (author) Andrew Dalby
Delhi
Food histories, Recipes, Memories
By (author) Priya Deshingkar
