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Highlights

LibCalendar

New E-Books

Craft Beverages and Tourism, Volume 2
Our Sustainable Table
Bon Appetit
Mincemeat
The New Food Activism
The Potlikker Papers
All about Eggs
Saveur
Conversations in Food Studies
The Art of Flavor
Chemesthesis  : Chemical Touch in Food and Eating
Food in World History
Food & Wine
The Audacity of Hops
Food and Foodways in Italy from 1861 to the Present
Southern Food and Civil Rights
Bangkok
Creative Sugar Craft
The Ethnic Restaurateur
Gastrophysics : The New Science of Eating

The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu |