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	1.	Food : the key concepts by Belasco, Warren Series: The key concepts, 1747-6550 \| Key concepts (Berg (Firm)) Publication details: Oxford: Berg, 2008 Availability: Items available for loan: IIT Gandhinagar (1)Call number: 641.3 BEL. Place hold Request article Add to cart (remove)
	2.	Food and culture : a reader by Counihan, Carole, Ed Van Esterik, Penny Edition: 3rd ed. Publication details: New York : Routledge, 2013 Availability: Items available for loan: IIT Gandhinagar (1)Call number: 394.12 COU. Place hold Request article Add to cart (remove)
	3.	Foodies: democracy and distinction in the gourmet foodscape by Johnston, Josee Baumann, Shyon Series: Cultural spaces Edition: 2nd ed. Publication details: New York: Routledge, 2015 Availability: Items available for loan: IIT Gandhinagar (1)Call number: 394.12 JOH. Place hold Request article Add to cart (remove)
	4.	Culinary capital by Naccarato, Peter Lebesco, Kathleen Publication details: London : Berg, 2012 Availability: Items available for loan: IIT Gandhinagar (1)Call number: 394.12 NAC. Place hold Request article Add to cart (remove)
	5.	Archaeology of food: identity, politics, and ideology in the prehistoric and historic past by Twiss, Katheryn C Publication details: Cambridge: Cambridge University Press, 2019 Availability: Not available: IIT Gandhinagar: Checked out (1). Place hold Request article Add to cart (remove)

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