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Land and Agrarian Transformation in Zimbabwe: Rethinking Rural Livelihoods in the Aftermath of the Land Reforms
(Hardback)
By Grasian Mkodzongi
(Paperback)
Latino Food Culture
By Zilkia Janer
Legacies of British Colonialism in Southern Africa: The Hole at the Heart of Ubuntu
By Dr. Ruramisai Charumbira
Making Dinner: How American Home Cooks Produce and Make Meaning Out of the Evening Meal
By Dr. Roblyn Rawlins
Making Milk: The Past, Present and Future of Our Primary Food
By Mathilde Cohen
Making Taste Public: Ethnographies of Food and the Senses
By Prof Carole Counihan
Organic Food and Farming: A Reference Handbook
By Shauna M. McIntyre
Organic Food, Farming and Culture: An Introduction
By Janet Chrzan
Professors as Academic Leaders: Expectations, Enacted Professionalism and Evolving Roles
By Professor Linda Evans
Proteins, Pathologies and Politics: Dietary Innovation and Disease from the Nineteenth Century
By Professor David Gentilcore
Reconnecting Consumers, Producers and Food: Exploring Alternatives
By Moya Kneafsey
Religion, Regulation, Consumption: Globalising Kosher and Halal Markets
By John Lever
Representing Italy Through Food
By Dr Peter Naccarato
Rice and Beans: A Unique Dish in a Hundred Places
By Richard Wilk
Salad Days: Penguin Special
By Ronnie Scott
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