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Global Jewish Foodways

Global Jewish Foodways

A History

Edited and with an introduction by Hasia R. Diner and Simone Cinotto
Foreword by Carlo Petrini

June 2018

Nebraska

At the First Table

At the First Table

Food and Social Identity in Early Modern Spain

Jodi Campbell

February 2017

Nebraska

Falafel Nation

Falafel Nation

Cuisine and the Making of National Identity in Israel

Yael Raviv

November 2015

Nebraska

Fried Walleye and Cherry Pie

Fried Walleye and Cherry Pie

Midwestern Writers on Food

Edited and with an introduction by Peggy Wolff

November 2013

Nebraska

Palmento

Palmento

A Sicilian Wine Odyssey

Robert V. Camuto

March 2012

Nebraska

How to Cook a Tapir

How to Cook a Tapir

A Memoir of Belize

Joan Fry

December 2012

Nebraska

Hoosh

Hoosh

Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine

Jason C. Anthony

November 2012

Nebraska

A Sacred Feast

A Sacred Feast

Reflections on Sacred Harp Singing and Dinner on the Ground

Kathryn Eastburn

May 2013

Nebraska

Educated Tastes

Educated Tastes

Food, Drink, and Connoisseur Culture

Edited and with an introduction by Jeremy Strong

November 2011

Nebraska

Corkscrewed

Corkscrewed

Adventures in the New French Wine Country

Robert V. Camuto

June 2010

Bison Books

Barolo

Barolo

Matthew Gavin Frank

April 2010

Nebraska

Eating in Eden

Eating in Eden

Food and American Utopias

Edited by Etta M. Madden and Martha L. Finch

May 2008

Nebraska

At Mesa's Edge

At Mesa's Edge

Cooking and Ranching in Colorado's North Fork Valley

Eugenia Bone
With a new introduction and recipes by the author

October 2012

Bison Books

Nebraska Pioneer Cookbook

Nebraska Pioneer Cookbook

Kay Graber

October 1974

Bison Books

A Taste for War

A Taste for War

The Culinary History of the Blue and the Gray

William C. Davis

May 2011

Bison Books

‹123›
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