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Imperial Wine: How the British Empire Made Wine's New World by Jennifer Regan-Lefebvre
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I Taste Red: The Science of Tasting Wine by Jamie Goode
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Italy's Native Wine Grape Terroirs by Ian D'Agata
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The New Mediterranean Jewish Table: Old World Recipes for the Modern Home by Joyce Goldstein
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Food in Time and Place: The American Historical Association Companion to Food History by Paul Freedman
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Wine and Place: A Terroir Reader by Tim Patterson
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Terroir and Other Myths of Winegrowing by Mark A. Matthews
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The Science of Wine: From Vine to Glass by Jamie Goode
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Food Politics: How the Food Industry Influences Nutrition and Health (Volume 3) by Marion Nestle
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Reading between the Wines With a New Preface by Terry Theise
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Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture) by Jeri Quinzio
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Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode
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The Finest Wines of Tuscany and Central Italy by Nicholas Belfrage
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M. F. K. Fisher among the Pots and Pans: Celebrating Her Kitchens by Joan Reardon
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A History of Wine in America Volume 2: From Prohibition to the Present by Thomas Pinney
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A History of Wine in America Volume 1: From the Beginnings to Prohibition by Thomas Pinney
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Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle
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Zinfandel: A History of a Grape and Its Wine (Volume 10) (California Studies in Food and Culture)
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An Encyclopedia of the Wines and Domaines of France by Clive Coates
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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective
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