A History of Food in 100 Recipes

Main
Cookbooks, Food & Wine
A History of Food in 100 Recipes

A History of Food in 100 Recipes

William Sitwell

4.0 / 5.0

Sukakah Anda buku ini?

Bagaimana kualitas file yang diunduh?

Unduh buku untuk menilai kualitasnya

Bagaimana kualitas file yang diunduh?

Who first put orange into a duck or an apple into a pig's mouth? And who first though to use a wok? Find the answers to these questions and more.

Kategori:

Cookbooks, Food & Wine

Tahun:

2012

Penerbit:

Collins

Bahasa:

english

Halaman:

352

ISBN 10:

0007412010

ISBN 13:

9780007412013

File:

EPUB, 49.08 MB

IPFS:

,

english, 2012

Mengunduh (epub, 49.08 MB)

Pengubahan menjadi sedang diproses

Pengubahan menjadi gagal

Mungkin Anda tertarik

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

Katie Parla, Kristina Gill — Tasting Rome : Fresh Flavors and Forgotten Recipes from an Ancient City

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

Jennifer Mclagan — Bones: Recipes, History, and Lore

Matt Goulding, Anthony Bourdain — Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

Claudia Roden — A Middle Eastern feast

Mike Savage; Niall Cunningham; Fiona Devine; Sam Friedman; Daniel Laurison; Lisa Mckenzie; Andrew Miles; Helene Snee; Paul Wakeling — Social Class in the 21st Century

Andrew Coe — Chop Suey

K. T. Achaya — Indian Food Tradition: A Historical Companion

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

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

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

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

Ole G. Mouritsen; Klavs Styrbæk — Mouthfeel : How Texture Makes Taste

Jean Anthelme Brillat-Savarin, M. F. K. Fisher — The Physiology of Taste: or Meditations on Transcendental Gastronomy

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

Stewart Lee Allen — In the Devil's Garden

Dan Jurafsky — The Language of Food

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

Carol Helstosky — The Routledge History of Food

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

Louis E. Grivetti, Howard-Yana Shapiro — Chocolate: History, Culture, Heritage

Linda Civitello — Cuisine and Culture

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

Paul Freedman — Food: The History of Taste

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

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

George Solt — The Untold History of Ramen: How Political Crisis in Japan Spawned a Global Food Craze

Kenneth F. Kiple, Kriemhild Coneè Ornelas — The Cambridge World History of Food

John M. Wilkins, Shaun Hill — Food in the Ancient World

Solomon H. Katz (editor in chief), William Woys Weaver (associate editor) — Encyclopedia Of Food And Culture (3 Volume Set)

Bee Wilson — Swindled

Istilah kunci

Daftar buku terkait