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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 …
The Queen of Fats
Investigates the discovery, science, and politics of omega-3 fatty acids in an account of how people have become deficient in omega-3s, a nutrient essential for good health, and …
Our Overweight Children
The United States is facing a health crisis of epidemic proportions: children are gaining weight younger and faster than ever before. With the prospect of becoming the most obese …
Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese Volume 65
Perfection Salad
Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history now in its fourth paperback edition …
Cumin, Camels, and Caravans
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary …
A Geography of Digestion
A Geography of Digestion is a highly original exploration of the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth …
Inside the California Food Revolution
In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its …
The Philosophy of Food
This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What …