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Books Books 1 - 10 of about 45 related to Food: A Culinary History from Antiquity to the Present.    

Food: A Culinary History

Jean-Louis Flandrin, Massimo Montanari - Cooking - 2013 - 624 pages
Food and drink.
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Let the Meatballs Rest, and Other Stories about Food and Culture

Massimo Montanari - Cooking - 2012 - 178 pages
Let the Meatballs Rest: And Other Stories About Food and Culture (Arts & Traditions of the Table: Perspectives on Culinary History)
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Italian Cuisine: A Cultural History

Alberto Capatti, Massimo Montanari - Cooking - 2003 - 348 pages
From modest chapels to majestic cathedrals, and historic synagogues to modern mosques and Buddhist temples: this photo-filled, pocket-size guidebook presents 1,079 houses of ...
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Food is Culture

Massimo Montanari - Cooking - 2006 - 149 pages
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food—its capture, cultivation ...
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Sex in the Western World: The Development of Attitudes and Behaviour

Jean Louis Flandrin - Social Science - 1991 - 368 pages
First Published in 1991. Routledge is an imprint of Taylor & Francis, an informa company.
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Cheese, Pears, and History in a Proverb

Massimo Montanari - Cooking - 2012 - 116 pages
"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility ...
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Italian Identity in the Kitchen, or, Food and the Nation

Massimo Montanari - Cooking - 2013 - 128 pages
Another entertaining and surprising food history by the scholar who has come to define the discipline, this book tells how the production, consumption, and distribution of ...
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Families in Former Times

Jean Louis Flandrin - History - 1979 - 265 pages
In this book, the author provides a detailed analysis of kinship, household and family relations in early modern France. He discusses the strength of kinship and family ties ...
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Food Culture in France

Julia Abramson - Cooking - 2007 - 197 pages
This provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace.
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