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This page provides exclusive articles from key voices within the food studies sphere, written specifically for the Bloomsbury Food Library.
Find out the history behind the war-time mystery meat.
by Kelly A. Spring
Discover Hakka, a Chinese subgroup of food history and culture.
by Cecilia Leong-Salobir
Explore key culinary practices during the Renaissance through the works of Shakespeare.
by Ken Albala
Learn how meat-eating has become associated with masculinity.
by Carol J. Adams
