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newbooksinfood.com
Andrew P. Haley, “Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920″
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Aaron Bobrow-Strain, “White Bread: A Social History of the Store-Bought Loaf”
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#bread
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#history
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Hanna Raskin, Yelp Help: How to Write Great Restaurant Reviews
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#restaurants
Josh Kun, To Live and Dine in L.A.: Menus and the Making of the Modern City
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#la
Ana Sofia Peláez and Ellen Silverman, “The Cuban Table: A Celebration of Food, Flavors, and History”
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#cuba
Dorie Greenspan, “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere”
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Bryan Voltaggio, “Home: Recipes to Cook with Family and Friends”
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Diane Kochilas, “Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die”
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David E. Sutton, “Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island”
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Françoise Branget. Translated by Jeannette Seaver, “French Regional Cooking: Authentic Recipes from Every Region”
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#france
Andrew Coe, “Chop Suey: A Cultural History of Chinese Food in the United States”
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#history
Rawia Bishara, “Olives, Lemons and Za’atar: The Best Middle Eastern Home Cooking”
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#middleeast
Alison Pearlman, “Smart Casual: The Transformation of Gourmet Restaurant Style in America”
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Meghan Turbitt, “#FoodPorn”
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#comics
Ruth Reichl, “Delicious!”
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Laura Silver, “Knish: In Search of the Jewish Soul Food”
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Allen Salkin, “From Scratch: Inside the Food Network”
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#cooking
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#television
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#television
Kara Newman, “The Secret Financial Life of Food: From Commodities Markets to Supermarkets”
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Signe Rousseau, “Food and Social Media: You Are What You Tweet”
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William Kerrigan, “Johnny Appleseed and the American Orchard: A Cultural History”
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John S. Allen, “The Omnivorous Mind: Our Evolving Relationship to Food”
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#food
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