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Language: en
Pages: 166
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Type: BOOK - Published: 2006 - Publisher: Columbia University Press
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cu
Language: en
Pages: 448
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Type: BOOK - Published: 2011-03-29 - Publisher: John Wiley & Sons
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swa
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2014-11-04 - Publisher: National Geographic Books
The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain. Dana Goodyear’s narrative debut is a hig
Language: en
Pages: 650
Pages: 650
Type: BOOK - Published: 2013 - Publisher: Routledge
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular atten
Language: en
Pages: 228
Pages: 228
Type: BOOK - Published: 2004-07-30 - Publisher: Bloomsbury Publishing USA
The extreme diversity of Indian food culture—including the dizzying array of ingredients and dishes—is made manageable in this groundbreaking reference. Ind