(Paperback)

(Paperback)

Art historian and food lover Alison Pearlman visits more than 60 restaurants to take a critical look at the design of physical restaurant menustheir content, size, scope, material, and moreto explore how they influence (or not) our dining experiences and choices.

(Paperback)

(Hardback)

Nuts are perhaps the original health food, the main source of nutrition for many animals, and as apparently basic as food gets. Taking us on a gastronomic, botanical and cultural tour of nuts around the world, Nuts Nuts

(Hardback)

A succinct and engaging history of the olive from antiquity to the present day, this book describes the role that olive trees, olives and their oil have played in myths, legends and literature, as well as in the everyday lives of people living throughout the Mediterranean.

(Hardback)

Martha Jay traces the history of allium family - onions, shallots, garlic, chives, and leeks - back to the earliest civilizations of the Fertile Crescent and the recipes of ancient Mesopotamia.

(Hardback)

The tangy, juicy sweetness of oranges has made them a mainstay on our kitchen tables, as snacks and even as healthy desserts. Oranges and cartons of orange juice are a sight we take for granted on supermarket shelves and the breakfast table, but the story of how they got there is little known. Oranges Oranges

(Paperback)

(Hardback)

Pineapple is a culinary love story enriched with vivid illustrations andirresistible recipes from around the world for eating and drinking thepineapple.

(Hardback)

The story of tea is extraordinary - it caused wars, boosted the trade in slaves and hard drugs, and its no exaggeration to say it was one of the great engines that drove the globalisation of the world economy. In this book award-winning author Les Wilson tells the dramatic and colourful story of how Scots brought tea to Britain and made it our national drink.

(Hardback)

Exploring sugar's reputation as one of the most beloved yet reviled substances that we consume, this compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners.

(Hardback)

What is a truffle Scientists, despite having succeeded in sequencing the truffle's genome, are still determining aspects of its existence. Few of us know the history and origins of this coveted plant. Truffle

(Hardback)

Relish in the Reverie and Revelry of Yesteryear with Recipes from Twenty-Five of Historys Most Iconic Entertainment Hot Spots

(Hardback)

Look. Swirl. Sniff. Taste. Savour. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only way to take the first sip of wine. Wine Wine is the perfect introduction for novices while offering an engaging chronicle for experts.

(Paperback)

(Hardback)

(Hardback)

(Hardback)

Delve into this captivating collection of the world's 75 most iconic menus which reveal not just the story of food but periods of history, famous works of literature, notable events, and celebrity figures from prehistoric times up to the modern day.

(Paperback)

(Paperback)

Food science, etiquette, mythbusting, history and common sense-there is no subject too big or too small for Richard Cornish to answer in his weekly Brain Foodcolumns, which have been must-reads for years. Brain Food is a collection of the best cooks' conundrums and their surprising answers.

(Hardback)

The food business is always on the go. New restaurants, bars and cafes are born out of a fresh ideas that, with a clever twist, lead to an unprecedented culinary experience that balances location and concept - and ultimately influences a new world of food.

(Hardback)

(Hardback)

(Hardback)

Food and Crime looks at how theft, fraud, and organized crime dwell at every level of the food world.