Author: Publisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Biblioteca di testi e studi
Biblioteca di testi e studi. Serie I-com
Author: Biblioteca di testi e studi. Neg
Author: Biblioteca di testi e studi. Serie Eu-Polis
Author: Biblioteca di testi e studi. Serie a cura di Cambio
Author: Biblioteca di testi e studi. Serie ACLI
Author: 2010
Author: Massimo MastrogregoriPublisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110341743
Category : History
Languages : en
Pages : 420
Book Description
Every year, the Bibliography catalogues the most important new publications, historiographical monographs, and journal articles throughout the world, extending from prehistory and ancient history to the most recent contemporary historical studies. Within the systematic classification according to epoch, region, and historical discipline, works are also listed according to author’s name and characteristic keywords in their title.
2009
Author: Massimo MastrogregoriPublisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110317494
Category : History
Languages : en
Pages : 428
Book Description
Studi e testi. 2. ser
Author: Food
Author: Jean-Louis FlandrinPublisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.