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Language: en
Pages: 338
Pages: 338
Type: BOOK - Published: 2013-04-15 - Publisher: Routledge
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of
Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2009-05-26 - Publisher: Bloomsbury Publishing USA
New York Times Bestseller * Soon to be a TV series starring Dan Aykroyd “There aren't many books this entertaining that also provide a cogent crash course in
Language: en
Pages: 140
Pages: 140
Type: BOOK - Published: 2003 - Publisher: Univ of Wisconsin Press
This fascinating cookbook offers the modern cook a tempting selection of ten historical feasts from around the world. Drawn from a vast range of sources, the re
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
Language: en
Pages: 227
Pages: 227
Type: BOOK - Published: 2005-01-01 - Publisher: BRILL
In recent decades there has been an increasing interest in the study of food and drink in the ancient, Mediaeval and Byzantine worlds and of their supply and co