Bibliotheca Gastronomica
Author | : |
Publisher | : |
Total Pages | : 220 |
Release | : 1978 |
Genre | : Cooking |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 220 |
Release | : 1978 |
Genre | : Cooking |
ISBN | : |
Author | : Andre L. Simon |
Publisher | : |
Total Pages | : 210 |
Release | : 1984-02-01 |
Genre | : |
ISBN | : 9780875566726 |
Author | : André Louis Simon |
Publisher | : |
Total Pages | : 220 |
Release | : 1953 |
Genre | : Beverages |
ISBN | : |
Author | : Paul Freedman |
Publisher | : Univ of California Press |
Total Pages | : 421 |
Release | : 2014-11-24 |
Genre | : Cooking |
ISBN | : 0520959345 |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author | : Sotheby's (Firm) |
Publisher | : |
Total Pages | : 148 |
Release | : 1994-07-28 |
Genre | : Art |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 197 |
Release | : 1953 |
Genre | : |
ISBN | : |
Author | : Elizabeth Driver |
Publisher | : University of Toronto Press |
Total Pages | : 1326 |
Release | : 2008-04-05 |
Genre | : Cooking |
ISBN | : 1442690607 |
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author | : Richard Hosking |
Publisher | : Oxford Symposium |
Total Pages | : 455 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 1903018471 |
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author | : Harald Ostvold |
Publisher | : Univ of California Press |
Total Pages | : 242 |
Release | : |
Genre | : |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 196 |
Release | : 1953 |
Genre | : |
ISBN | : |