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Planning for Rural Resilience: Coping with Climate Change and Energy Futures  
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How America Eats: A Social History of U.S. Food and Culture (American Ways Series)  
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Proof: The Science of Booze  
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Food Processing: Strategies for Quality Assessment (Food Engineering Series)  
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Bioenergy Production by Anaerobic Digestion: Using Agricultural Biomass and Organic Wastes  
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Food Plants of the World: An Illustrated Guide  
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The American Cane Mill: A History of the Machines, the Manufacturers, Sugar Cane and Sorghum  
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Handbook of Package Engineering, Third Edition  
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Effective Risk Communication: A Message-Centered Approach (Food Microbiology and Food Safety)  
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Project Animal Farm: An Accidental Journey into the Secret World of Farming and the Truth About Our Food  
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The Food Lab: Better Home Cooking Through Science  
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Microbiology of Fermented Foods (v. 1&2)  
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Flavor Chemistry and Technology, Second Edition  
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Sensory Evaluation of Food: Statistical Methods and Procedures (Food Science and Technology)  
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Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food (Arts and Traditions of the Table: Perspectives  
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Wisconsin Agriculture: A History  
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Prost!: The Story of German Beer  
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97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement  
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Latino Food Culture (Food Cultures in America)  
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The Meat Racket: The Secret Takeover of America's Food Business  
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Near-Infrared Spectroscopy in Food Science and Technology  
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The Urban Food Revolution: Changing the Way We Feed Cities  
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What Einstein Told His Cook: Kitchen Science Explained  
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The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table  
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Food Law and Regulation for Non-Lawyers: A US Perspective (Food Science Text Series)  
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The United States Of Craft Beer: A Guide to the Best Craft Breweries Across America  
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Cowed: The Hidden Impact of 93 Million Cows on Americas Health, Economy, Politics, Culture, and Environment  
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Fresh: A Perishable History  
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HOW TO DESIGN A WORLD-CLASS Corrective Action Preventive Action SYSTEM FOR FDA-REGULATED INDUSTRIES: A HANDBOOK FOR QUALITY ENGI  
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Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease  
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Sugar: A Bittersweet History  
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Cheeses (Pro Kitchen Series)  
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Sweet Poison: How the World's Most Popular Artificial Sweetener Is Killing Us - My Story  
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Earth Democracy: Justice, Sustainability, and Peace  
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The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table  
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Food Science: Fifth Edition (Food Science Text Series)  
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Mendel in the Kitchen: A Scientist's View of Genetically Modified Food  
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The Omnivore's Dilemma: A Natural History of Four Meals  
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Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance (Intl Commission on Microbiological  
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Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much-and How to Eat Better, Live Longer, and Spend  
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American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)  
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Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals  
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The Science of Cheese  
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Study Guide to accompany Management by Menu, 4e  
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Cooked: A Natural History of Transformation  
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A Culinary History of Florida:: Prickly Pears, Datil Peppers & Key Limes (American Palate)  
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Seed Libraries: And Other Means of Keeping Seeds in the Hands of the People  
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Citizenship Papers: Essays  
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$2.43$9.17
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All or Nothing: One Chef's Appetite for the Extreme  
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Food Microbiology: RSC  
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