Food

Food

Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld, Columbia University Press

4.5 / 5.0

ఈ పుస్తకం ఎంతగా నచ్చింది?

దింపుకొన్న ఫైల్ నాణ్యత ఏమిటి?

పుస్తక నాణ్యత అంచనా వేయడాలనుకుంటే దీన్ని దింపుకోండి

దింపుకొన్న ఫైళ్ళ నాణ్యత ఏమిటి?

Explores culinary evolution in many diverse cultures

వర్గాలు:

Cookbooks, Food & Wine

సంవత్సరం:

1999

ముద్రణం:

1st

ప్రచురణకర్త:

Columbia University Press

భాష:

english

పేజీల సంఖ్య:

664

ISBN 10:

0231111541

ISBN 13:

9780231111546

ఫైల్:

EPUB, 6.31 MB

IPFS:

,

english, 1999

ఆన్‌లైన్‌లో చదవండి

దింపుకోలు (epub, 6.31 MB)

కి మార్పిడి జరుగుతూ ఉంది.

కి మార్పిడి విఫలమైంది!

మీకు ఆసక్తిగా కనిపించ వచ్చు

Massimo Montanari — Food Is Culture (Arts and Traditions of the Table: Perspectives on Culinary History)

Jacques Attali — Histoires de l'alimentation

Flandrin, Jean-Louis & Montanari, Massimo [Flandrin, Jean-Louis & Montanari, Massimo] — Histoire de l'alimentation

Claude Lévi-Strauss — The Raw and the Cooked

Ken Albala — Food: A Cultural Culinary History - Guidebook - The Great Courses - TTC

Jean-Louis Flandrin; Massimo Montanari — História da alimentação

William Sitwell — A History of Food in 100 Recipes

Bee Wilson — The Way We Eat Now

Michael W. Twitty, Stephen Crotts — The Cooking Gene : A Journey Through African American Culinary History in the Old South

C.M. Woolgar, D. Serjeantson, T. Waldron — Food in Medieval England: Diet and Nutrition (Medieval History and Archaeology)

Alan Davidson, Tom Jaine — The Oxford Companion to Food

Jeffrey M. Pilcher — Planet Taco

Jeffrey Pilcher — Food In World History (Themes in World History)

Carole Counihan, Steven L. Kaplan — Food and Gender: Identity and Power

A. Beardsworth — Sociology on the Menu: An Invitation to the Study of Food and Society

Sidney C. H. Cheung, Tan Chee-Beng — Food and Foodways in Asia: Resource, Tradition and Cooking (Anthropology of Asia)

Jean-Louis Flandrin, Massimo Montanari, Albert Sonnenfeld — Food: a Culinary History from Antiquity to the Present

Massimo Montanari — Food is Culture (Arts and Traditions of the Table Perspectives on Culinary History)

Massimo Montanari, Beth Archer Brombert — Cheese, Pears, and History in a Proverb

Massimo Montanari — Italian Identity in the Kitchen, or Food and the Nation

Massimo Montanari, Beth Archer Brombert (translation) — Medieval Tastes: Food, Cooking, and the Table

Nicola Perullo, Massimo Montanari — Taste as Experience: The Philosophy and Aesthetics of Food

Ken Albala — The Banquet: Dining in the Great Courts of Late Renaissance Europe

Marjorie Shaffer — Pepper: A History of the World's Most Influential Spice

Ken Albala — Food in Early Modern Europe (Food through History)

Melitta Weiss Adamson — Food in Medieval Times

Joan P. Alcock — Food in the Ancient World

Janet Clarkson — Menus from History [2 volumes]: Historic Meals and Recipes for Every Day of the Year

Ken Albala — Food Cultures of the World Encyclopedia 4 volumes

Dan Jurafsky — The Language of Food

Andrew Dalby — Siren Feasts: A History of Food and Gastronomy in Greece

Bee Wilson — Consider the Fork: A History of How We Cook and Eat

Linda Civitello — Cuisine and Culture

Apicius; Joseph Dommers Vehling — Cookery and Dining in Imperial Rome

Paul Freedman — Food: The History of Taste

Peter Garnsey — Food and Society in Classical Antiquity

Kenneth F. Kiple, Kriemhild Coneè Ornelas (editors) — The Cambridge World History of Food (v1+2)

Ken Albala — Eating Right in the Renaissance

Jean-Louis Flandrin, Julie E. Johnson, Beatrice Fink — Arranging the meal : a history of table service in France

Paul Freedman, Professor Paul Freedman — Food

Rachel Laudan — Cuisine and Empire: Cooking in World History

Albala, Ken; Chaplin, Joyce E.; Freedman, Paul H — Food in Time and Place : the American Historical Association Companion to Food History

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