HISTORY OF FOOD
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The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Anne Willan
The Finest Wines of Burgundy: A Guide to the Best Producers of the Côte D'Or and Their Wines
Bill Nanson
Archaeologies of Colonialism: Consumption, Entanglement, and Violence in Ancient Mediterranean France
Michael Dietler
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