The Omnivore's Dilemma: A Natural History of Four Meals
Author: Michael Pollan
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In Defense of Food: An Eater's Manifesto
Author: Michael Pollan
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What to Eat
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The Omnivore's Dilemma: A Natural History of Four Meals
Author: Michael Pollan
Manufacturer: Penguin Press HC, The
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Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)
Author: Marion Nestle
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Food in History
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Food: The History of Taste (California Studies in Food and Culture)
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Differential Forms (Dover Books on Mathematics)
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Meals to Come: A History of the Future of Food (California Studies in Food and Culture)
Author: Warren Belasco
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Fat Land: How Americans Became the Fattest People in the World
Author: Greg Critser
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Quantum Mechanics in Simple Matrix Form
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The Cultural Politics of Food and Eating
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Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture, 5)
Author: Marion Nestle
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What to Eat
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Food in the USA
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The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
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The Medieval Kitchen: Recipes from France and Italy
Author: Odile Redon
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Food and Culture: A Reader
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Rotations, Quaternions, and Double Groups
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Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture, 3)
Author: Marion Nestle
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Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition (California Studies in Food and Culture)
Author: Harvey Levenstein
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The Fractional Calculus: Theory and Applications of Differentiation and Integration to Arbitrary Order (Dover Books on Mathematics)
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Perfection Salad: Women and Cooking at the Turn of the Century (Modern Library Food)
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Primer of Quantum Mechanics (Physics)
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Differential Topology: An Introduction (Dover Books on Mathematics)
Author: David B. Gauld
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Chicken: The Dangerous Transformation of America's Favorite Food (Yale Agrarian Studies Series)
Author: Steve Striffler
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Something From the Oven: Reinventing Dinner in 1950s America
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The Way We Eat: Why Our Food Choices Matter
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General Investigations of Curved Surfaces: Edited with an Introduction and Notes by Peter Pesic
Author: Karl Friedrich Gauss
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From Hardtack to Homefries: An Uncommon History of American Cooks and Meals
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How We Eat: Appetite, Culture, and the Psychology of Food
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Every Farm a Factory: The Industrial Ideal in American Agriculture (Yale Agrarian Studies.)
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Dinner Roles: American Women and Culinary Culture
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The Anthropology of Food and Body: Gender, Meaning and Power
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We Are What We Eat: Ethnic Food and the Making of Americans
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Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote
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What's Cooking: The History of American Food (People's History)
Author: Sylvia Whitman
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Something From the Oven: Reinventing Dinner in 1950s America
Author: Laura Shapiro
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Food Fight The Inside Story of the Food Industry, America`s Obesity Crisis, and What We Can Do About It
Author: Kelly D. Brownell
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Eating Right in the Renaissance
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Kitchen Culture in America: Popular Representations of Food, Gender, and Race
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Geometric Integration Theory
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Lectures in Projective Geometry
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Dirichlet's Principle, Conformal Mapping, and Minimal Surfaces
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Something from the Oven: Reinventing Dinner in 1950s America
Author: Laura Shapiro
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Cooking Lessons: The Politics of Gender and Food
Author: Sherrie A. Inness
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Sociology on the Menu: An Invitation to the Study of Food and Society
Author: A. Beardsworth
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Never Satisfied : A Cultural History of Diets, Fantasies & Fat
Author: Hillel Schwartz
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