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New Books in Food

Andrew Smith, “Terror and Terroir: The...

Andrew Smith‘s Terror and Terroir: The Wine...

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: 1 hour : 06-Oct-2017

Bryant Simon, “The Hamlet Fire: A Trag...

On September 3, 1991, a fire erupted at the I...

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: 42 minutes : 06-Oct-2017

Johan Swinnen and Devin Briski, “Beero...

Beer has been a part of human civilization da...

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: 35 minutes : 31-Oct-2017

Mark Padoongpatt, “Flavors of Empire: ...

In Flavors of Empire: Food and the Making of ...

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: 1 hour 5 minutes : 13-Feb-2018

D. Harris and P. Guiffre, “Taking the ...

In Taking the Heat: Women Chefs and Gender In...

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: 29 minutes : 22-Feb-2018

Andrew Friedman, “Chefs, Drugs and Roc...

I first really got to know Andrew Friedman af...

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: 1 hour 5 minutes : 05-Mar-2018

Peter A. Kopp, “Hoptopia: A World of A...

Environmental historian Peter A. Kopp‘s boo...

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: 52 minutes : 09-Mar-2018

Sean Sherman, “The Sioux Chef’s Indi...

Chef Sean Sherman, Oglala Lakota and original...

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: 29 minutes : 22-Mar-2018

Anna Zeide, “Canned: The Rise and Fall...

Most everything Americans eat today comes out...

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: 51 minutes : 16-Apr-2018

Jeff Koelher, “Where the Wild Coffee G...

Is life without coffee possible? Before you a...

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: 46 minutes : 02-Jul-2018

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