Explore Books on
aliments

Fast Food Nation

By Eric Schlosser

Advances in applied microbiology

By Saul L. Neidleman,Allen I. Laskin

Omnivore's Dilemma. A Natural History of Four Meals

By Michael Pollan,Richie Chevat,Raul Nagore

Food values of portions commonly used

By Anna De Planter Bowes,Anna de Planter Bowes

Grand dictionnaire de cuisine

By Alexandre Dumas

Larousse gastronomique

By Montagné, Prosper,Prosper Montagu,Larousse Gastronomique,Larousse,Prosper Montagne & Dr.Gottschalk,Varios

Codex alimentarius

By Joint FAO/WHO Codex Alimentarius Commission.

The science of food

By P. M. Gaman,K B Sherrington

On food and cooking

By Harold McGee

Food, Morals and Meaning

By John Coveney

The sociology of food and agriculture

By Michael Carolan

How the other half dies

By Susan George

Nous allons à la famine

By René Dumont

Evaluation of certain veterinary drug residues in food

By Joint FAO/WHO Expert Committee on Food Additives.

Much depends on dinner

By Margaret Visser

Evaluation of certain food additives

By Joint FAO/WHO Expert Committee on Food Additives.

Sensory evaluation practices

By Herbert Stone,Joel Sidel

Food first

By Frances Moore Lappé,Joseph Collins

Hygiene for management

By Richard A. Sprenger

Body Problems

By Ben Agger

Nutrition Almanac

By Lavon J. Dunne,Lavon J Dunne,John D. Kirschmann,Inc. Nutrition Search

Ultraviolet light in food technology

By Tatiana Koutchma,Larry J. Forney,Carmen I. Moraru

Hunger and public action

By Jean Drèze,Amartya Sen,Amartya. DREZE Jean & SEN

Food science

By Norman N. Potter