The British Housewife

Food Choices and the Mind–Body Connection

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

By (author) Simi Rezai-Ghassemi

Proceedings of the Oxford Symposium on Food and Cookery 2025

Edited by Mark McWilliams

The Equinox Guide for Wine Professionals and Connoisseurs

By (author) Piotr Nagórka Contributions by Marta Regowska

Histoire d'un artiste en cuisine

Volume 44

By (author) Daniel Bonneterre

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

by John Thacker

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 & 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

The True History of a World Conquest

By (author) Andrew Dalby

By (author) Peter Brears

Food histories, Recipes, Memories

By (author) Priya Deshingkar

Growing & Cooking

By (author) Gail Harland

by Elizabeth Raffald

Anglo-Saxon Culinary History

by Emma Kay

Proceedings of the Oxford Symposium on Food and Cookery 2021

edited by Mark McWilliams

A History of British Saffron

by Sam Bilton

Growing & Cooking

by Richard Brown

Recipes for Healthy Eating

by Ruth Nieman

Proceedings of the Oxford Symposium on Food and Cookery 2020

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

Volume 6

by Francesca Cupelloni

By (author) Peter Hertzmann

Feeding the Future

by Josh Sutton

How to Forage, Prepare and Cook with Seaweed

by Fiona Bird

Proceedings of the Oxford Symposium on Food and Cookery 2018

Volume 2018

by Mark McWilliams