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

ఈ పుస్తకం ఎంతగా నచ్చింది?

దింపుకొన్న ఫైల్ నాణ్యత ఏమిటి?

పుస్తక నాణ్యత అంచనా వేయడాలనుకుంటే దీన్ని దింపుకోండి

దింపుకొన్న ఫైళ్ళ నాణ్యత ఏమిటి?

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.

వర్గాలు:

Cookbooks, Food & Wine

సంవత్సరం:

2012

ప్రచురణకర్త:

Collins

భాష:

english

పేజీల సంఖ్య:

352

ISBN 10:

0007412010

ISBN 13:

9780007412013

ఫైల్:

EPUB, 49.08 MB

IPFS:

,

english, 2012

ఆన్‌లైన్‌లో చదవండి

దింపుకోలు (epub, 49.08 MB)

కి మార్పిడి జరుగుతూ ఉంది.

కి మార్పిడి విఫలమైంది!

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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

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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

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

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

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Linda Civitello — Cuisine and Culture

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Paul Freedman — Food: The History of Taste

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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

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