The Cambridge World History of Food (v1+2)

Main
Self-Help, Relationships & Lifestyle - Diet & Nutrition
The Cambridge World History of Food...

The Cambridge World History of Food (v1+2)

Kenneth F. Kiple, Kriemhild Coneè Ornelas (editors)

5.0 / 5.0

Bu kitabı ne kadar beğendiniz?

İndirilen dosyanın kalitesi nedir?

Kalitesini değerlendirmek için kitabı indirin

İndirilen dosyaların kalitesi nedir?

Kategoriler:

Self-Help, Relationships & Lifestyle - Diet & Nutrition

Yıl:

2000

Yayımcı:

Cambridge University Press

Dil:

english

Sayfalar:

2193

ISBN 10:

0521402166

ISBN 13:

9780521402163

Dosya:

PDF, 23.82 MB

IPFS:

,

english, 2000

Online Oku

'e dönüştürme devam ediyor

dosyasına dönüştürme başarısız oldu

İlginizi çekebilir

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

William Sitwell — A History of Food in 100 Recipes

Bee Wilson — The Way We Eat Now

Sidney W. Mintz — Sweetness and Power: The Place of Sugar in Modern History

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)

Alan Davidson, Tom Jaine — The Oxford Companion to Food

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

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

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

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

Paul Freedman — Food: The History of Taste

Kenneth F Kiple; Kriemhild Conee Ornelas; Thomson Gale (Firm) — The Cambridge world history of food vol 1

Stephen Broadberry,Kevin H. O'Rourke — The Cambridge Economic History of Modern Europe: Volume 1, 1700-1870

Ken Albala — Eating Right in the Renaissance

David Christian, William H. McNeill — Maps of Time. Introduction to Big History

Paul Freedman, Professor Paul Freedman — Food

Rachel Laudan — Cuisine and Empire: Cooking in World History

David M. Kaplan — The Philosophy of Food

Linda Lau Anusasananan, Alan Chong Lau, Martin Yan — The Hakka Cookbook: Chinese Soul Food from around the World

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

Graeme Barker, Candice Goucher — The Cambridge World History, Volume 2: A World with Agriculture, 12,000 BCE–500 CE

Kenneth F. Kiple — The Cambridge World History of Human Disease

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

Kiple, K.F. and K.C. Ornelas — The Cambridge World History of Food

Francis Robinson, Ira M. Lapidus — The Cambridge Illustrated History of the Islamic World

David Christian — The Cambridge World History, Volume 1: Introducing World History, To 10,000 BCE

Walter Scheidel; Ian Morris; Richard P. Saller — The Cambridge Economic History of the Greco-Roman World

Kenneth F. Kiple — A Movable Feast: Ten Millennia of Food Globalization

Anahtar ifadeler

İlgili Koleksiyonlar