Taste of the nation : the New Deal search for America's food /
Modern food, moral food : self-control, science, and the rise of modern American eating in the early twentieth century /
Food for dissent : natural foods and the consumer counterculture since the 1960s /
What is America Eating? : Proceedings of a Symposium /
Sameness in diversity food and globalization in modern America
Food on the Page : Cookbooks and American Culture.
Every nation has its dish : black bodies and black food in twentieth-century America /
From Canton Restaurant to Panda Express : a history of Chinese food in the United States /
The joy of eating : a guide to food in modern pop culture /
Revolution at the table : the transformation of the American diet /
The taste of place : a cultural journey into terroir /
Discriminating taste : how class anxiety created the American food revolution /
From plain fare to fusion food : British diet from the 1890s to the 1990s /
Control and resistance : food discourse in Franco Spain /
Recipes for Russia : food and nationhood under the tsars /
A taste of power : food and American identities /
Asian Cuisines : Food Culture from East Asia to Turkey and Afghanistan.
Casseroles, can openers, and Jell-O : American food and the Cold War, 1947-1959 /
Native foodways : indigenous North American religious traditions and foods /
Front-of-Package Nutrition Rating Systems and Symbols : Promoting Healthier Choices /
Food technology and processing /
La chimie et l'alimentation, pour le bien-être de l'homme /
Food politics : how the food industry influences nutrition and health /
Rapid detection, characterization, and enumeration of foodborne pathogens /
Language and Food : Verbal and Nonverbal Experiences /
Advances in microbial food safety.
Manger sain et durable : De notre assiette à la planète /
Lost crops of the Incas : little-known plants of the Andes with promise for worldwide cultivation /
Food and beverage stability and shelf life /
Exploring a vision : integrating knowledge for food and health : a workshop summary /
Advances in bioprocessing engineering /
State of the art on the initiatives and activities relevant to risk assessment and risk management of nanotechnologies in the food and agriculture sectors /
Analytical Chemistry of Foods.
The Oxford book of health foods /
Nutrition labeling : issues and directions for the 1990s /
Food and society in classical antiquity /
Food in zones of conflict : cross-disciplinary perspectives /
Measured meals : nutrition in America /
The problem of changing food habits /
Diet and health : implications for reducing chronic disease risk /
How should the recommended dietary allowances be revised? /
Recommended dietary allowances /
Community nutrition for developing countries /
Archaeology of food : an encyclopedia /
Improving America's diet and health : from recommendations to action /
Processed foods and the consumer : additives, labeling, standards, and nutrition /
NUTRITION THROUGH LIFECYCLE
Chinese nutrition therapy : dietetics in traditional Chinese medicine (TCM) /
Branding Japanese food : from meibutsu to washoku /
Eating right in the Renaissance /
The Fats of Life : Essential Fatty Acids in Health and Disease /