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New Books in Food

Tom Jackson, “Chilled: How Refrigerati...

Tom Jackson‘s Chilled: How Refrigeration Ch...

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: 55 minutes : 19-Aug-2015

Matthew Gavin Frank, “The Mad Feast: A...

Let’s say you had a curiosity about, maybe ...

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: 46 minutes : 29-Nov-2015

Anna L. Tsing, “The Mushroom at the En...

Anna L. Tsing‘s new book is on my new (as o...

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: 1 hour 1 minute : 06-Dec-2015

Ted Merwin, “Pastrami on Rye: An Overs...

In Pastrami on Rye: An Overstuffed History of...

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: 30 minutes : 14-Dec-2015

Francesca Bray et al.,eds., “Rice: Glo...

The new edited volume by Francesca Bray, Pete...

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: 1 hour 9 minutes : 14-Dec-2015

Yael Raviv, “Falafel Nation: Cuisine a...

In the late nineteenth century, Jewish immigr...

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: 41 minutes : 17-Dec-2015

James A. Benn, “Tea in China: A Religi...

James A. Benn‘s new book is a history of te...

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: 27 minutes : 04-Jan-2016

Jamie Koufman, “Dr. Koufman’s Acid R...

I love this book, am using its recipes, and w...

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: 55 minutes : 03-Feb-2016

Cindy R. Lobel, “Urban Appetites: Food...

New York City’s growth, from colonial outpo...

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: 53 minutes : 06-Feb-2016

Sarah Bowen, “Divided Spirits: Tequila...

In her new book,Â Divided Spirits: Tequila,...

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: 1 hour 1 minute : 06-Feb-2016

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