A History of Food in 100 Recipes

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A History of Food in 100 Recipes

A History of Food in 100 Recipes

William Sitwell

4.0 / 5.0

यह पुस्तक आपको कितनी अच्छी लगी?

फ़ाइल की गुणवत्ता क्या है?

पुस्तक की गुणवत्ता का मूल्यांकन करने के लिए यह पुस्तक डाउनलोड करें

डाउनलोड की गई फ़ाइलों की गुणवत्ता क्या है?

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.

श्रेणियाँ:

Cookbooks, Food & Wine

साल:

2012

प्रकाशन:

Collins

भाषा:

english

पृष्ठ:

352

ISBN 10:

0007412010

ISBN 13:

9780007412013

फ़ाइल:

EPUB, 49.08 MB

IPFS:

,

english, 2012

ऑनलाइन पढ़ें

में रूपांतरण जारी है

में रूपांतरण विफल रहा

आप के लिए दिलचस्प हो सकता है

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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

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