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Results 31-40 of 143

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Culinary Tourism

edited by Lucy M. Long

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Cultivating Food Justice

Race, Class, and Sustainability

edited by Alison Hope Alkon and Julian Agyeman

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Curried Cultures

Globalization, Food, and South Asia

Krishnendu Ray

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Daughters and Granddaughters of Farmworkers

Emerging from the Long Shadow of Farm Labor

Barbara Wells

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Defining Culinary Authority

The Transformation of Cooking in France, 1650-1832

Jennifer J. Davis

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Devouring Cultures

Perspectives on Food, Power, and Identity from the Zombie Apocalypse to Downton Abbey

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Dinner Roles

American Women and Culinary Culture

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Dirt, Sweat, and Diesel

A Family Farm in the Twenty-first Century

Steven L. Hilty

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Duncan Hines

How a Traveling Salesman Became the Most Trusted Name in Food

Louis Hatchett. foreword by Michael and Jane Stern

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Dutch Ovens Chronicled

Their Use in the United States

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