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Food Science
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The Cambridge World History of FoodRanging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text and additionally supplies thousands of common names and synonyms for those foods.
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Wine Lover's CompanionArranged alphabetically, this guide contains comprehensive definitions for wine related terms.
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Encyclopedia of American Food and DrinkFirst published in 1983, John Mariani's Encyclopedia of American Food and Drink has long been the go-to book on all things culinary. In addition to updates on food trends and other changes to American gastronomy since 1999, for the first time the Encyclopedia of American Food and Drink will include biographical entries, both historical and contemporary, from Fanny Farmer and Julia Child to the Galloping Gourmet and James Beard to current high-profile players Mario Batali and Danny Meyer, among more than one hundred others.
Agriculture
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The Macquarie Dictionary of Trees & ShrubsA comprehensive listing of the plants found in Australian gardens, including native trees, shrubs and climbers, as well as those introduced from other parts of the world.
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