Food In History
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Language: en
Pages: 424
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Type: BOOK - Published: 2002 - Publisher: Headline Review
From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthra
Language: en
Pages: 524
Pages: 524
Type: BOOK - Published: 2002-06-04 - Publisher: Simon and Schuster
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a w
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: 223
Pages: 223
Type: BOOK - Published: 2008-10-09 - Publisher: Routledge
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines
Language: en
Pages: 380
Pages: 380
Type: BOOK - Published: 2007 - Publisher: Univ of California Press
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of div