Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.
English Food : A People’s History
Diane Purkiss
audiobook
Food History & Recipe Origins
Albert Jack
book
Stuffed : A History of Good Food and Hard Times in Britain
Pen Vogler
book
A Short History of Drunkenness
Mark Forsyth
audiobook
The Cooking Gene : A Journey Through African American Culinary History in the Old South
Michael W. Twitty
audiobook
Reinforcements : How to Get People to Help You
Heidi Grant
audiobook
32 Spicy Indian Chutneys
Agrihortico CPL
book
The Chinese Must Go
Beth Lew-Williams
audiobook
Nootmuskaat : de geschiedenis van een wonderbaarlijk nootje
Willem Oosterbeek
book
Pop Masculinities
Kai Arne Hansen
audiobook
Fannie Farmer 1896 Cook Book
Fannie Merritt Farmer
book
150 Self-Publishing Questions Answered
Alliance of Independent Authors, M.L. Ronn
book