Food and Material Culture

Volume 2014

by Mark McWilliams

Volume 2001

edited by Harlan Walker

Volume 2015

by Mark McWilliams

Proceedings of the Oxford Symposium on Food and Cookery 2025

Edited by Mark McWilliams

Volume 2012

by Mark McWilliams

Volume 2020

by Mark McWilliams

Volume 2010

edited by Helen Sabieri

Volume 2018

by Mark McWilliams

Volume 2011

by Mark McWilliams

Volume 2017

edited by Mark McWilliams

Volume 2007

by Susan R. Friedland

Volume 2008

by Susan R. Friedland

Volume 2009

edited by Richard Hosking

Volume 2004

edited by Richard Hosking

Volume 2005

edited by Richard Hosking

Volume 2000

edited by Harlan Walker

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

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

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

Volume 44

By (author) Daniel Bonneterre

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

Recipes for Healthy Eating

by Ruth Nieman

Volume 2020

by Mark McWilliams

The Equinox Companion to Fortified Wines

by Piotr Nagorka

Travels in Mexico & Italy

by Corinna Sargood

Life and Culinary History in an Ancient Tuscan City

by Elizabeth Romer

by Mat Coward

by Sam Bilton

Proceedings of the Oxford Symposium on Food and Cookery 2019

edited by Mark McWilliams

A Celebration of Heritage Grapes

By (author) Albert Leonard

By (author) Peter Hertzmann

Feeding the Future

by Josh Sutton

How to Forage, Prepare and Cook with Seaweed

by Fiona Bird

Volume 2018

by Mark McWilliams

Makers, Designs & Recipes

by Madeleine Neave

The Manual

by Bavarchi Baqdadi

Growing and Cooking

by Jane McMorland Hunter and Sally Hughes

An Ancient Fruit in the Modern Kitchen

By (author) Dr Sarah Conrad Gothie

A Cookbook and History of the Iraqi Cuisine

by Nawal Nasrallah

Volume 2017

edited by Mark McWilliams

Foodways in (Post-)Ottoman Europe

Volume 6

edited by Arkadiusz Blaszczyk and Stefan Rohdewald

Baking and Cakes

by Marjory Szurko

Medieval Recipes for Today

by Barbara Santich