Food & Drink

Food Choices and the Mind–Body Connection

By (author) Stelios Kiosses By (author) Beth Frates By (author) Neil Rippington

By (author) Simi Rezai-Ghassemi

The Equinox Guide for Wine Professionals and Connoisseurs

By (author) Piotr Nagórka Contributions by Marta Regowska

Glimpses of the History of Wine on a Beautiful Island

by Albert Leonard, Jr. and Philip P. Betancourt

Place and Taste in the Pre-Prohibition Rocky Mountain West

by Braden Neihart

Language, Culture, and Cuisine in Global Perspective

Contributions by Lubow Frolak Contributions by Edyta Jabłonka Contributions by Jovana Karanikikj Josimovska Contributions by…

Proceedings of the Oxford Symposium on Food and Cookery 2024

edited by Mark McWilliams

Origine, storia e classificazione

Volume 7

Edited by Valentina Iosco

Kochbucher und Rezeptsammlungen als diskursive Praktiken und Quellen fur die Kulturgeschichte des Spatmittelalters und der Fruhen Neuzeit

edited by Barbara Denicolo

Proceedings of the Oxford Symposium on Food and Cookery 2023

edited by Mark McWilliams

Food histories, Recipes, Memories

By (author) Priya Deshingkar

Cuisine, culture culinaire et traditions alimentaires chinoises

by Francoise Sabban

Contributions by Paula Albitre Lamata Contributions by Magdalena Bartkowiak-Lerch Contributions by Anna Bochnakowa Contributions by…

by Peter Brears

Growing and Cooking

by Jane Steward

Proceedings of the Oxford Symposium on Food and Cookery 2022

edited by Mark McWilliams

Eighteenth-Century Dining through the Recipes of Richard Briggs

by Marc Meltonville

Finger Food dall'Antica Roma

Volume 267

by Martina Tapinassi

Finger Food di Mastro Martino

Volume 271

by Martina Tapinassi

Volume 44

By (author) Daniel Bonneterre

Fonti scritte e fonti pittoriche

Volume 272

by Claudia Cerchiai Manodori Sagredo

Anglo-Saxon Culinary History

by Emma Kay

edited by Mark McWilliams

A History of British Saffron

by Sam Bilton

Growing and Cooking

by Richard Brown

Indagine storico-filologica sui ricettari Normanni

Volume 2

by Anna Martellotti

Testo critico secondo l'edizione torinese del 1775 e glossario

Volume 3

by Salvatore Iacolare

Oder: Ausfuhrliche Geschichte eines barocken Schauessens bei Neapel, seiner Entstehung und Hintergrunde sowie der Reise nach Italien in vier Etappen nebst delikaten Rezepten zum Nachkochen und imposanten Bildern der Gerichte

by Markus Krajewski and Margaretha Jungling, photographs by Christian Werner

Recipes for Healthy Eating

by Ruth Nieman

Volume 2020

by Mark McWilliams