Saturday, July 11, 2015

Food

Food
By:"Paul H. Freedman"
Published on 2007 by 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 diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

This Book was ranked 9 by Google Books for keyword food.

Related Posts:

  • Food and Cooking in Victorian EnglandFood and Cooking in Victorian EnglandBy:"Andrea Broomfield"Published on 2007 by Greenwood Publishing GroupProvides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioecono… Read More
  • In Defense of FoodIn Defense of FoodBy:"Michael Pollan"Published on 2008-01 by PenguinCites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditio… Read More
  • International Dictionary of Food and CookingInternational Dictionary of Food and CookingBy:"Charles Gordon Sinclair"Published on 1998-01 by Taylor & FrancisFirst Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.This Book was ranked 36 … Read More
  • Food in the Ancient WorldFood in the Ancient WorldBy:"Joan Pilsbury Alcock"Published on 2006 by Greenwood Publishing GroupThe ways of life of four great ancient civilizations-- Egyptian, Greek, Roman, and Celtic--are illuminated here through their fo… Read More
  • India Food and CookingIndia Food and CookingBy:"Pat Chapman"Published on 2009-03-01 by New Holland PublishersIndian food is the world's most ancient cuisine, unique in its remarkable use of spices. Pat Chapman has fashioned a fascinating and evoca… Read More

0 comments:

Post a Comment