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Books Books 41 - 50 of about 50 related to Food in History.   

Rice, spice, and bitter oranges: Mediterranean foods and festivals

Lila Perl - Cooking - 1967 - 272 pages
A survey of the cooking customs and dining etiquette of the lands bordering the Mediterranean. Describes national feast days, includes typical menus and recipes, and examines ...
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Howard Hillman's kitchen secrets

Howard Hillman - Cooking - 1985 - 207 pages
Offers a variety of hints on how to select, store, cook, and serve foods and discusses basic cooking techniques
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They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from Around ...

Jonathan Deutsch Ph.D., Natalya Murakhver - Cooking - 2012 - 234 pages
• Approximately 100 entries • A representative recipe for each entry • Photographs and drawings • Suggested readings for each entry • Alphabetical and geographical lists of ...
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America's Founding Food: The Story of New England Cooking

Keith Stavely, Kathleen Fitzgerald - Cooking - 2006 - 408 pages
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New ...
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Food and Feast in Medieval England

P. W. Hammond - Civilization, Medieval - 1993 - 176 pages
"'Alle the poure peple then peescoddes brought / Benes and baken apples thei brouhte in here lappes / Onions and pot herbs and ripe chiries many'" "Food in the Middle Ages was ...
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The World Cookbook for Students

Jeanne Jacob, Michael Ashkenazi - Cooking - 2006
Offers recipes from countries all over the world, including information on eating customs, typical foods and dishes, and preparation techniques.
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