- Food: The Key Concepts by Warren Belasco
- The Prince’s Speech: On the Future of Food by HRH Prince of Wales
- The World Atlas of Wine by Hugh Johnson and Jancis Robinson
- Wine and culture: Vineyard to Glass by Rachel Black
- The Physiology of Taste: Or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
- Eating on the Wild Side by Jo Robinson
- Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom Mueller
- Olive Oil: From Tree to Table by Penny Knickerbocker
- An Agricultural Testament by Sir Albert Howard
- What Makes a Wine Worth Drinking: In Praise of the Sublime by Terry Theise
- The Blue Zones Solution: Eating and Living Like the World’s Healthiest People by Dan Buettner
- Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History) by Massimo Montanari
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