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Language: en
Pages: 266
Pages: 266
Type: BOOK - Published: 2018-06-15 - Publisher: Rowman & Littlefield
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine
Language: en
Pages: 776
Pages: 776
Type: BOOK - Published: 2009-03-25 - Publisher: John Wiley & Sons
The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New exp
Language: en
Pages: 379
Pages: 379
Type: BOOK - Published: 2018-07-10 - Publisher: The New Press
A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the N
Language: en
Pages: 230
Pages: 230
Type: BOOK - Published: 2007-10-15 - Publisher: Univ of California Press
Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historic