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Language: en
Pages: 824
Pages: 824
Type: BOOK - Published: 1994-09-28 - Publisher: Wiley-Blackwell
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. Co
Language: en
Pages: 776
Pages: 776
Type: BOOK - Published: 2009-03-25 - Publisher: John Wiley & Sons
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New exp
Language: en
Pages: 316
Pages: 316
Type: BOOK - Published: 2021-08-31 - Publisher: HarperCollins
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love Is Italian olive oil really Italian
Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 2002-06-04 - Publisher: Simon and Schuster
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a w
Language: en
Pages: 642
Pages: 642
Type: BOOK - Published: 2013-05-21 - Publisher: Columbia University Press
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we