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"Bond Was Not a Gourmet": An Archaeology of James Bond's Diet
pp. 131-149(19)
Author:
Biddulph, Edward
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Imagining British Cuisine: Representations of Culinary Identity in the Good Food Guide, 1951-2007
pp. 151-171(21)
Author:
Warde, Alan
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The Taj Mahal in the High Street: The Indian Restaurant as Diasporic Popular Culture in Britain
pp. 173-190(18)
Author:
Highmore, Ben
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Learning to Eat: Establishing Dietetic Normality in the Treatment of Eating Disorders
pp. 191-215(25)
Author:
Gracia Arnaiz, Mabel
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"It Only Takes a Jiffy to Make": Nestlé, Australia and the Convenience of Instant Coffee
pp. 217-233(17)
Author:
Khamis, Susie
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The Fruit Hunters: A Story of Nature, Adventure, Commerce and Obsession
pp. 235-237(3)
Author:
Rabinovitch, Lara
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Apicius: A Critical Edition with an Introduction and an English Translation of the Latin Recipe Text
pp. 237-241(5)
Author:
Nadeau, Robin
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Slow Living
pp. 241-243(3)
Author:
Steager, Tabitha
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Modern Japanese Cuisine: Food, Power and National Identity
pp. 243-245(3)
Author:
Goto, Keiko
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The End of Food
pp. 245-248(4)
Author:
Hellermann, Mark
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Contributors
pp. 249-250(2)
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Notes for Contributors
pp. 251-252(2)
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