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Food in history / Reay Tannahill.
by Tannahill, Reay. Edition: New & rev ed.Publisher: New York : Three Rivers, 1989Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.3009 TAN 1989]
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A flummery of food : feasts for epicures / [compiled by and with an introduction by] André Simon.
by Simon, André. Publisher: London : Little Books, c2005Availability: Items available for loan: Taylor's Library-TU
[Call number: 641.013 FLU]
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Feast : a history of grand eating / by Roy Strong.
by Strong, Roy C. Publisher: London : Pimlico, 2002Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.12 STR]
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Best food writing 2007 / edited by Holly Hughes.
by Hughes, Holly. Publisher: New York : Marlowe & Co., c2007Availability: Items available for loan: Taylor's Library-TU
[Call number: 808.066641 BES 2007]
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Best food writing 2006 / edited by Holly Hughes.
by Hughes, Holly. Publisher: New York : Marlowe & Co., c2006Availability: Items available for loan: Taylor's Library-TU
[Call number: 808.066641 BES 2006]
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Food, farming, and faith / Gary W. Fick.
by Fick, Gary W. Publisher: Albany : State University of New York Press, c2008Availability: Items available for loan: Taylor's Library-TU
[Call number: 261.56 FIC]
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The handbook of food research / edited by Anne Murcott, Warren Belasco, and Peter Jackson ; with a foreword by Sidney W. Mintz.
by Murcott, Anne. Publisher: London ; New York : Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc, 2013Availability: Items available for loan: Taylor's Library-TU
[Call number: 664 HAN 2013]
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Writing food history : a global perspective / edited by Kyri W. Claflin and Peter Scholliers.
by Claflin, Kyri | Scholliers, Peter. Publisher: London ; New York : Berg, [2012]Copyright date: ©2012Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.12 WRI 2012]
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Food, farming, and faith [electronic resource] / Gary W. Fick.
by Fick, Gary W | ebrary, Inc. Publisher: Albany : State University of New York Press, c2008Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan:
[Call number: 261.5/6]
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Best food writing 2009 / edited by Holly Hughes.
by Hughes, Holly. Publisher: Philadelphia, PA : Da Capo Lifelong, c2009Availability: Items available for loan: Taylor's Library-TU
[Call number: 808.066641 BES 2009]
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The winemaker cooks [electronic resource] : menus, parties, and pairings / by Christine Hanna ; photographs by Sheri Giblin.
by Hanna, Christine. Publisher: San Francisco : Chronicle Books, ©2010Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU
[Call number: 641.2/2]
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Best food writing 2001 / edited by Holly Hughes.
by Hughes, Holly. Publisher: New York : Marlowe & Co., c2001Availability: Items available for loan: Taylor's Library-TU
[Call number: 808.066641 BES 2001]
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Menus from history [electronic resource] : historic meals and recipes for every day of the year. Volume 1 / Janet Clarkson.
by Clarkson, Janet, 1947- | ebrary, Inc. Publisher: Santa Barbara, CA : Greenwood Press, 2009Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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Menus from history [electronic resource] : historic meals and recipes for every day of the year. Volume 1 / Janet Clarkson.
by Clarkson, Janet, 1947- | ebrary, Inc. Publisher: Santa Barbara, CA : Greenwood Press, 2009Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU (1).
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The meaning of cooking / Jean-Claude Kaufmann ; translated by David Macey.
by Kaufmann, Jean-Claude. Edition: English ed.Publisher: Cambridge, UK ; Malden, MA : Polity, c2010Other title: Cooking.Availability: Items available for loan: Taylor's Library-TU
[Call number: 394.12 KAU 2010]
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