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Books Books 1 - 10 of about 45 related to Beans: A History.    

Food in Early Modern Europe

Ken Albala - Cooking - 2003 - 260 pages
Looks at the importance of food in the evolution of Europe following the Middle Ages, discussing the role of food in exploration, agricultural development, and global trade.
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The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional ...

Ken Albala, Rosanna Nafziger Henderson - Cooking - 2010 - 256 pages
Read Ken Albala and Rosanna Nafziger's blogs and view their pictures on the Penguin Community. It's time to take back the kitchen. It's time to unlock the pantry and break free ...
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Three World Cuisines: Italian, Mexican, Chinese

Ken Albala - Cooking - 2012 - 392 pages
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent ...
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Nuts: A Global History

Ken Albala - Cooking - 2014 - 128 pages
From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food ...
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The Banquet: Dining in the Great Courts of Late Renaissance Europe

Ken Albala - Cooking - 2007 - 223 pages
The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant ...
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Cooking in Europe, 1250-1650

Ken Albala - Cooking - 2006 - 153 pages
A sampling of authentic recipes used in Europe from 1250-1650 are presented in the same form in which they first appeared and are accompanied by explanations of unfamiliar ...
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Eating Right in the Renaissance

Ken Albala - Cooking - 2002 - 324 pages
Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts ...
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The Business of Food: Encyclopedia of the Food and Drink Industries

Gary J. Allen, Ken Albala - Business & Economics - 2007 - 439 pages
This is the first encyclopedia to help the general reader understand the myriad components of what sustains us: the food and drink industries.
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Opening Up North America, 1497-1800

Caroline Cox, Ken Albala, John Stewart Bowman, Maurice Isserman - Explorers - 2005 - 196 pages
Describes the history of voyages to the United States and Canada, including those of Alexander Mackenzie, John Cabot, Giovanni da Verrazano, Jacques Cartier, and David Thompson ...
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Food Cultures of the World Encyclopedia, Volume 1

Ken Albala - Social Science - 2011 - 1400 pages
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places.
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