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Books with the subject: Food Science
Up to 20 books are listed, in descending order of popularity
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee
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The Third Plate: Field Notes on the Future of Food
Dan Barber
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The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
Daniel Stone
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The Meat Racket: The Secret Takeover of America's Food Business
Christopher Leonard
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The Food Lab: Better Home Cooking Through Science
J Kenji López-Alt
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On food and cooking
Harold McGee
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Chickenizing Farms and Food: How Industrial Meat Production Endangers Workers, Animals, and Consumers
Ellen K Silbergeld
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The Dorito Effect: The Surprising New Truth About Food and Flavor
Mark Schatzker
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Data structures and algorithms in Java
Michael T Goodrich
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Roberto Tamassia
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Modern Food Microbiology (Food Science Texts Series)
James M Jay
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Martin J Loessner
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David A Golden
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Obsessed: America's Food Addiction--and My Own
Mika Brzezinski
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Taco USA: How Mexican Food Conquered America
Gustavo Arellano
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Homegrown and Handmade: A Practical Guide to More Self-Reliant Living
Deborah Niemann
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Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization
Andrew Lawler
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Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter
David Buchanan
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The Gluten Lie: And Other Myths About What You Eat
Alan Levinovitz
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Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
Robert H Lustig
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Chopsticks: A Cultural and Culinary History
Professor Q Edward Wang
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Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined
Steve Ettlinger
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Ecology and Socialism: Solutions to Capitalist Ecological Crisis
Chris Williams
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