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Encyclopedia of Pasta
Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati - pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful …
Cuisine and Empire
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this …
Beyond Hummus and Falafel
"Beyond Hummus and Falafel" is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a …
Ways of Eating
What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating …
A History of Cookbooks
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle …
The Untold History of Ramen
A rich, salty, and steaming bowl of ramen noodle soup climbed its way onto the international culinary scene and, from Tokyo to New York, is now a symbol of the cultural prowess of …
Tasting French Terroir
This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a …
The Art of Cooking
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to …
Becoming Salmon
Becoming Salmon is the first ethnographic account of salmon aquaculture, the most recent turn in the human history of animal domestication. In this careful and nuanced study, …
Making Modern Meals
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. …