Christopher Hart

Serving up a Treat

The Plagiarist in the Kitchen

By Jonathan Meades

Simon Heffer

Choose Caerphilly

The Oxford Companion to Cheese

By Catherine Donnelly (ed)

Felicity Cloake

Mind over Morsel

Gastrophysics: The New Science of Eating

By Charles Spence

Susan Marling

Make Lunch Not War

The Limits of Sex

By Celia Haddon

Julian Barnes

Did You Get Black Truffles on the Nose?

Chateau Latour: The History of a Great Vineyard 1331-1992

By Charles Higounet (ed) (Translated by Edmund Penning-Rowsell)

Haut-Brion

By Asa Briggs

Felicity Cloake

Sweetness & Blight

The Case Against Sugar

By Gary Taubes

Julian Barnes

Two Spinsters Learn How to Enjoy Themselves Abroad

In the Vine Country

By Somerville and Ross

Louise Wilkinson

Menus of the Middle Ages

The Culture of Food in England 1200–1500

By C M Woolgar

Helen Simpson

Money for Jam

The Food of Love

By Guislaine Morland

Feasts

By Christopher Bland and Linda Kelly

Felicity Cloake

The Mighty Microbe

The Diet Myth: The Real Science Behind What We Eat

By Tim Spector

Felicity Cloake

Digesting the Facts

Swallow This: Serving Up the Food Industry’s Darkest Secrets

By Joanna Blythman

Peter Jones

An Ancient Stew

Around the Roman Table

By Patrick Faas, Shaun Whiteside (trans.)

Kathryn Hughes

Mad Cows & Englishman

Beef and Liberty: Roast Beef, John Bull and the English Nation

By Ben Rogers

Christopher Ondaatje

Trouble Brewing

Tea: Addiction, Exploitation and Empire

By Roy Moxham

Giles MacDonogh

On The Grapevine

Phylloxera: How Wine Was Saved For the World

By Christy Campbell

Christopher Ondaatje

The Lure of the Peppercorn

Spice: The History of Temptation

By Jack Turner

David Profumo

The Peace of Cod

Four Fish: A Journey from the Ocean to Your Plate

By Paul Greenberg