Food

  • Food
    Food
    By Frank A. Pearson, Don Pearlberg

    Our readers see the books the same way that their first readers did decades or a hundred or more years ago. Books from that period are often spoiled by imperfections that did not exist in the original.

  • Food
    Food
    By Karen Hosack

    7 ( Geoffrey Clements ) , 22 ( John R. Jones / Papilio ) , 27 ( Swim Ink ) ; Edward Weston Archive p . 26 ; Mary Evans Picture Library p . 5 ; National Gallery , London pp . 12 , 13 , 19 ; Ohara Museum of Art , Japan p .

  • Food: A Love Story
    Food: A Love Story
    By Jim Gaffigan

    PIZZA : THAT'S AMORE © Corey Melton The standards are set pretty low for pizza . There is even a brand of frozen pizza called Tombstone . Yes , Tombstone . I guess someone figured , “ This pizza tastes worse than death .

  • Food
    By Karen Viney

    Food

  • Food
    By Karen Bryant-Mole

    Food

  • Food
    Food
    By Paul Mason

    Discusses the global food supply, looks at how food is produced and transported, and discusses the food industry, dietary changes, genetically modified crops, and organic farming.

  • Food
    Food
    By Jennifer Clapp

    I owe a great debt to Peter Dauvergne for reading the first draft of the manuscript and providing exceptionally perceptive comments. For very helpful discussion of ideas and positive encouragement during the course of writing and ...

  • Food
    Food
    By Jennifer Clapp

    Online at: http://www.etcgroup.org/content/too-big-feed-short-report; Mooney, Pat (2018), Blocking the Chain: Industrial Food Chain Concentration, Big Data Platforms and Food Sovereignty Solutions (Ottawa, ETC Group).

  • Food
    Food
    By Jennifer Clapp

    Retrieved 8 January 2011 from http:l/www.ifpri.org/sites/default/files/publications/bpO13all.pdf; Cotula, Lorenzo Vermeulen, Sonja, Leonard, Rebeca and Keeley, James (2009), Land Grab or Development Opportunity?

  • Food
    By John Louis Foster, David Crystal

    Food

  • Food
    By Alan Snow

    Food

  • Food
    Food
    By Markus Heinzelmann

    Michael Schmidt has been0working on this series for many years; he has gathered these views on his0extensive travels through Europe as if as a matter of course - images that0will affect every viewer.

  • Food: The Impact of Food Technology on Everyday Life
    By Richard Mabey

    Food: The Impact of Food Technology on Everyday Life

  • Food: What to Eat and Why It Matters
    Food: What to Eat and Why It Matters
    By Dr. David L. Katz

    Synopsis coming soon.......

  • Food: A Culinary History
    Food: A Culinary History
    By Massimo Montanari, Jean-Louis Flandrin

    The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more.

  • Food: What the Heck Should I Eat?
    Food: What the Heck Should I Eat?
    By Mark Hyman

    #1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat.

  • Food
    Food
    By Susan Powter

    Covers everything about food--from digestion to shopping, allergies to cravings--in a guide that includes stories, recipes, tips, and factual information

  • Food
    Food

    Discusses foods people eat, the food chain, and how we can eat proper diets.

  • Food: Design and Technology 14-16
    Food: Design and Technology 14-16

    This is one of five focus area books for Key Stage 4 students in design and technology. It is suitable for GCSE Design and Technology, or those studying GNVQ Manufacturing at intermediate level.

  • Food: The History of Taste
    Food: The History of Taste
    By Paul Freedman

    This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present.