is a valuable resource for anyone studying or working in the foods area. There are over 70 e-books included in the collection, as well as The Cambridge World History of Food, and Ken Albala's Food Cultures of the World. The coverage is wide-ranging from pre-historic times to the present day which includes content relating to history, sociology, anthropology, cultural studies, human geography, sustainability, agriculture, culinary arts, literary studies, political science, and developmental studies.
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